paths70

The lack of professionalism continues to plague the golf industry If there is more like me that are labelled “rebellious”, I would like to meet them for a drink. This is because after being in the golf business for the most part of my working life (16 years to be exact), I have not seen many changes. Unfortunately, there are still industry leaders making the same mistakes in marketing, advertising and promotions. Yes, it is a bloody farce whether you like to admit it or not. Many of us who are part of it, those who "allowed mistakes to fester", have a lot of soul-searching to do. Our inaction, or foolishness in making people happy, in believing that they will give us profits in return have caused the whole industry to spiral downward. Living in a comfort zone or just going with the flow? Perhaps. Many “golf VIPs” use the word progression and development in their speeches, but let’s not even go there without causing blood to boil. As someone who is first a j

Opened about a month ago, Savini Ristorante Italiano brings a breath of fresh air to KL's fine dining food scene. Located on the second floor at the Intermark, Jalan Tun Razak, it features a modern and classy interior to fete gourmands who relish the finer things in life. Patrons who dine here are advised to expect the unexpected from Chef Azizan. He has been at the forefront of Malaysia's fine dining movement and his creativity with taste and colour will impress. He is a painter who dares to play with food. My personal favourite were his Hokkaido Scallops with Watermelon. Every bite brings more pleasure than one has ever experienced before. The use of simple seasoning and balance between sweet and sourish was just perfect. Wagyu beef lovers will be glad to know that Chef Azizan only selects the marble 8 grade. Robin, the photographer, and I were left speechless with each pleasurable bite of the Wagyu steak that was served with a perfectly made spaghetti to