Features - Insight
Five minutes with Faiza Bouguessa
For French-Algerian designer Faiza Bouguessa, revisiting the rules of abaya fashion has been a welcome challenge. Her young label, Bouguessa, has garnered international praise for its rendition of minimalist modest luxury with universal appeal.
fine food - Kwong Wai Keung
As an award-winning chef with over 20 years of experience, Executive Chef Kwong Wai Keung oversees the kitchen operation of T’ang Court and Chinese banquets at The Langham, Hong Kong hotel.
Articles - Insight
What’s in my travel bag: Herbert Ypma
When Herbert Ypma was just three years old, his Dutch father moved the family to Spain. But instead of a picturesque hacienda or a cool flat in the city, the Ypma family lived in caravans and tents, his mother cooking on open fires every night.
Five minutes with Ashraf Abu Issa
Doha-based Abuissa Holding is a leading business conglomerate, spanning many sectors including retail. Chairman Ashraf Abu Issa recently expanded his Mosafer travel department store to New York, becoming the first Arabic luxury brand to expand outside the region.
fine food - Yannick Alléno
Multi-Michelin-starred Chef Yannick Alléno advocates a French cuisine that honours its heritage but is also ambitious in its creativity. His visionary approach to the culinary arts pushes boundaries, to offer experiences of new flavours and exalt tastes.
What’s in my travel bag: Gered Mankowitz
Chris Anderson spoke to the celebrated British photographer on what he packs in his suitcase.
What’s in my kitchen: Raymond Blanc
Responsible for having trained some of the world’s greatest chefs, who between them have amassed 35 Michelin stars, Raymond Blanc’s own two-Michelin-star restaurant Belmond Le Manoir aux Quat’Saisons has retained its stars for a staggering 32 years.
Five minutes with William Fay
Oryx speaks to renowned Hollywood producer William Fay, the man behind box-office hits The Hangover, 300, Superman Returns, and Independence Day.
fine food - Alain Ducasse
Fresh from the Qatar International Food Festival (QIFF), leading chef Alain Ducasse talks food culture, the romance of travel, and his plans to revolutionise modern dining.
Five minutes with Salma Hage
Following the success of her debut cookbook, The Lebanese Kitchen, Salma Hage became an unlikely champion of Middle Eastern cuisine.
fine food - Oaxen krog
From 1994 Magnus Ek and Agneta Green ran Oaxen Skärgårdskrog, a small restaurant in Stockholm’s archipelago. Chef Magnus explored and researched the island’s wild herbs as well as the small local farmers and producers. The restaurant was listed as one of The 50 Best Restaurants of the World for four years in a row.