MONICA TINDALL, EDITOR OF THE YUM LIST

“Here, omakase dining has swept the market with many guests craving for more intimate and tailored experiences. On the other hand, bubbly brunches are also back! Big-name Champagnes are free-flowing to accompany both huge hotel buffets and more gourmet, table-service menus. We’ve seen increased collaborations since the pandemic started. Fourhand dinners, guest shifts and kitchen takeovers keep things exciting for diners. Partnerships with other kitchen crews, suppliers and artisans have also increased tremendously within Malaysia as well as overseas.”