Distinguished guests are afforded an immersive journey into the heart of Turkish gastronomy thanks to a Turkish Cuisine Workshop organised by Yunus Emre Enstitüsü in collaboration with the Embassy of Tükiye in Brunei. The workshop was conducted by the embassy’s Executive Chef, Adem Can, who demonstrated dishes like Tarhana, a fermented grain soup, and Karniyarik which is a Turkish-style stuffed eggplant. Participants also got to experience the new facilities of the Culinary School at Laksamana College of Business, where the event was hosted
[gallery size="full" columns="1" ids="25400"] Get ready for a jazzy good time as the Borneo Jazz…
Oh honey! Sweet treats are one of life's greatest pleasures and Borneo has no shortage…
COMFORT GREENS [gallery size="full" columns="1" ids="25804"] It's all in the name — Comfort Greens is…
We're taking you on a whirlwind tour around the globe this issue, with an action…
Sabah is a state full of wonderful adventures awaiting you; endless restaurants, entertainment venues, sandy…
Written by Ying Chia | A one-woman show featuring the roles of mum, wife, designer,…