Business SenseConcept & Design rise of the FLOUR Sometimes, all breakfast has to be (to me, at least) is good bread with quality butter…Ian YapSeptember 29, 2014
Concept & DesignStar Kitchen ENHANCING EXPERIENCES, creating newness & improving efficiency There is so much to say about modern culinary equipment and the multitude of things it…Ian YapSeptember 29, 2014
Concept & DesignConsultant CITRUS CONSULT – sharing from EXPERIENCE “This quaint café is helmed by a group of friends pursuing their F&B dreams amidst their…Ian YapSeptember 29, 2014
Business SenseConcept & DesignFeature ArticlesVol. 8 the beginnings of MACHINERY “The chef dug a deep hole in the ground, placed logs in, started the fire, layered…Ian YapSeptember 29, 2014
Concept & DesignConsultant what to do with TOO MUCH FOOD Admittedly, food wastage is not just for restaurants to shoulder as there is only so much…Ian YapJuly 2, 2014
Concept & DesignConsultantFeature ArticlesVol.7 PAR SYNERGY – the DYNAMICS of being on par “We shall ensure that the advice and recommendations we present are based upon our findings, analysis…Ian YapJuly 1, 2014
Concept & Design food waste management -TECHNOLOGY’S EDGE Although kitchens adopt daily good practices, the amount of waste is still increasing. One of the…Ian YapJuly 1, 2014
Concept & DesignFeature ArticlesStar KitchenVol.7 food waste management-THE DAILY HABITS In the modern world, eating out has become a lifestyle in many communities. Although a positive…Pejai MohamadJuly 1, 2014
Concept & DesignConsultant Foodie Observations Eating is a pleasure for the majority out there but some take it a level higher.…Ian YapMarch 7, 2014
Concept & DesignConsultant Looking At Dining Tables 2014 Food certainly makes the world go round and each season sees new uptakes of new ingredients,…Ian YapMarch 5, 2014