Concept & DesignConsultantPractices for ThoughtVol 21 are restaurants ready for a “SPIN-OFF”? As discussed in the previous article, the menu offerings typically found in hotel restaurants, steakhouses,…Eileen ChanJune 4, 2018
Concept & DesignFOODBIZ landscapeVol 21 FOODBIZ landscape – Myanmar THE NEW MYANMAR Aung San Suu Kyi led National League for Democracy and came to…Eileen ChanJune 4, 2018
Bar & BeveragesBusiness SenseCafe Culture Pt 1Vol 21 COFFEE, TEA and COMPANY? You have had breakfast, lunch and are anticipating dinner.. yet the interval between lunch and…Eileen ChanJune 4, 2018
Bar & BeveragesBusiness SenseVol 21 setting the TEATIME SCENE The mention of having high-tea often conjures up lighthearted jokes about scones and drinking tea…Eileen ChanJune 4, 2018
Bar & BeveragesBusiness SenseVol 21 afternoon tea – THE QUEEN’S WAY? Did you know that sticking out your pinkie when holding your teacup is rude? It…Eileen ChanJune 4, 2018
Asian KitchensBusiness SenseVol 21 NATIONAL KITCHEN by VIOLET OON SINGAPORE: a “NYONYA” touch to high-tea If scones are automatically equated to being the essence of an English High-Tea, why can’t…Eileen ChanJune 4, 2018