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Guide for responsible sourcing of food THE Kuala Lumpur Convention Centre Business Events Alliance (KLCCBEA), together with WWF Malaysia, Taylor’s University and UCSI University, has launched the nation’s first Best Practices on Waste Management and Responsible Sourcing Guidebook – designed to serve industry practitioners and the next generation of hospitality talent – equipping them with the knowledge and tools to embed sustainability into their daily operations and decision-making. Malaysia generates 16,688 tonnes of food waste daily and nearly 60% of it is avoidable. At the same time, unsustainable sourcing practices continue to place mounting pressure on natural resources – from overfished seas to supply chains that prioritise cost over conservation. The guidebook was developed through a genuine cross-sector collaboration. KLCCBEA contributed operational best practices gathered through industry workshops, Taylor’s University and UCSI University provided academic insights and curriculum integration, WWF-Malaysia oversaw its development and publication, and Impact Hub Kuala Lumpur – now known as KLBRTF World – conducted the research, analysis and content development. Sunway Resort Hotel and The Westin Kuala Lumpur also contributed practical industry perspectives that helped shape the final resource. Kuala Lumpur Convention Centre general manager John Burke said locally, hospitality employee knowledge and attitudes towards food waste management remain only moderate, particularly in areas such as composting and internal waste audits. “This guidebook was developed with industry practitioners and educators in mind. Experienced professionals need practical tools they can apply on the ground today. At the same time, a relevant curriculum must be in place to train the next generation entering the workforce on the importance of responsible food waste management and to conserve our finite natural resources.” A distinguishing feature of the guidebook is its strong emphasis on responsible food sourcing – a critical yet often overlooked dimension of hospitality sustainability. Using seafood as a key commodity case study, it illustrates how procurement decisions ripple through entire ecosystems and provides practitioners with practical frameworks to evaluate suppliers, make informed sourcing choices and embed sustainability criteria into purchasing policies. Responsible sourcing, the guidebook argues, is not merely an ethical imperative – it is central to long-term business resilience and resource security. Complementing this, the guidebook addresses food waste reduction through Malaysia-centric case studies from hotels and restaurants that have successfully implemented sustainable food practices.

Dishes from Sood by Chef Ton.

Dishes from Royd Phuket.

Flames of Thailand

Dishes from As I Am by Chef Ton.

S OOD by Chef Ton will host Flames of Thailand in Penang on June 7, a one-night-only six-hands dinner experience bringing together three chefs shaping the future of modern Thai cuisine. Leading the night is Chef Mond, chef owner of Royd Phuket and one of Thailand’s most closely watched rising culinary talents. Phuket-born and deeply rooted in Southern Thai flavours, Mond has built a reputation for ingredient-driven, expressive cuisine inspired by Thailand’s coastal traditions and local communities. His growing list of recognitions includes Michelin Thailand Young Chef Award 2026, Tatler Thailand Best-In-Class Rising Star 2026, Royd Phuket: Michelin Selected and Iron Chef Thailand winner. Joining him in Penang are two chefs leading Ton’s modern Thai dining movement in Malaysia – Chef Whan and Chef Nutz. o Sood by Chef Ton presents one-night-only six-hands dinner

(From left) Nutz, Mond and Whan.

Together, the three chefs will present a collaborative seven-course tasting experience exploring the evolving direction of Thai gastronomy through creativity, technique, storytelling and bold flavour expression. Guests can expect a progression of dishes moving through Southern Thai intensity, refined modern Thai techniques, fire-led cooking and ingredient-focused storytelling – designed for this collaboration. Flames of Thailand is positioned as a creative exchange between chefs representing different regions, styles and philosophies of modern Thai cuisine. Located within a restored heritage mansion in George Town, Sood by Chef Ton has established itself as one of Penang’s modern Thai dining destinations, known for bold flavours, immersive dining experiences and Ton’s contemporary approach to Thai cuisine. The seven-course dinner experience is priced at RM450++ per guest.

Whan is chef de cuisine of As I Am by Chef Ton and is recognised for refined precision, elegant flavour composition and modern Thai craftsmanship shaped through Michelin-level kitchens. Nutz, chef de cuisine of Sood by Chef Ton, is known for bold fire-driven cooking, expressive flavour profiles and a contemporary approach to modern Thai cuisine.

The interior of Sood by Chef Ton.

Bonjour Bakery : South Korea’s ‘senior dessert cafe’ variety series S T R EAMI N G platform Rakuten Viki has announced the Southeast Asia exclusive premiere of Bonjour Bakery , a new Korean variety series where four acclaimed actors – Kim Hee-ae, Cha Seung-won, Kim Seon-ho and Lee Ki-taek – serve French-inspired desserts at a rural cafe. Introducing what producers

Four Korean actors run a rural cafe welcoming old folks, turning each visit into unexpected stories of connection and warmth.

dynamics to the cafe’s growing story. Central to the format is its intergenerational storytelling. Elderly guests are invited to share unfiltered accounts of their lives – woven naturally into the rhythm of hospitality and dessert service. All four cast members completed hands-on baking or barista training ahead of production, reinforcing the show’s commitment to authenticity. With its focus on warmth and emotional resonance, Bonjour Bakery is positioned to appeal across generations – from younger viewers drawn to its star-studded cast to older audiences who may see their own stories reflected on screen. Bonjour Bakery can be watched on Rakuten Viki across Southeast Asia, including Malaysia.

describe as Korea’s first “senior dessert cafe”, the series operates under a “Yes Senior Zone” concept, reserving the cafe exclusively for older guests above 65 and their companions. Departing from conventional competition formats, Bonjour Bakery builds its narrative through unscripted exchanges and everyday human moments – each episode anchored by elderly guests sharing personal stories over desserts crafted

Guide a spontaneous, energetic presence as his assistant. On the floor, Kim Hee-ae ( Moonlit Winter ) oversees guest interactions as general manager, while Kim Seon-ho ( 100 Days My Prince ) – widely beloved as the “nation’s grandson” – serves as barista, connecting with guests to Love ) bringing

through his characteristically warm demeanour. The contrast in personalities across both teams drives much of the show’s tone, balancing structure with improvisation and light moments with more reflective ones. The series is also set to feature guest bakers throughout the season, adding fresh

from

locally

sourced

Korean

ingredients. The cast is divided between kitchen and front-of-house roles. Cha Seung-won (Hwayugi), known for his cooking skills on the long-running Three Meals a Day , leads as head patissier, with the youngest cast member Lee Ki-taek ( The Practical