2014 has been a roller coaster ride for me, especially with my writing career. For the first time ever, I had to detour a bit with my blogging activity due to my extreme busyness with the beloved The Foodie Magazine but it was all worth it.

Little by little, I found myself a bit estranged with what I have been doing for the past 5 years. Despite on doing the usual restaurant reviews or looking out for the latest eatery in town, I found myself enjoying the streets more with the ever-charming hawkers or sorting out the complexity with features, recipes, and interviews with notable F&B people.

Not only that, I found myself learning from the best on to think creatively on what to write under the monthly changing theme for the magazine, food styling, and better coordination between the involved parties. It’s still a long way to go but I am proud with what I have achieved so far and there will always be plenty of room to improve.

So, in 2015, I may find myself deeper in the affairs of creative writing for magazines and becoming a better writer everyday. It is, anyway, the sole reason why this blog was made in the beginning. It’s not always about the photography, but the writing as well.

I was also thinking to rename the theme on for every post in the blog just for the sake of renewing the charm of it and emphasizing more about the halal stuff. We have to acknowledge the halal subject is an increasingly important element in many countries F&B affairs, even in countries with less Muslim population. Judging by the trend, I think I will lead TGA to become the foremost when it comes about halal affairs. It may redefine the meaning of ‘gastronomy’ that I know but it will be worth it. After all, TGA exists not to always follow the mainstream.

So I think that’s it for now. Thank you always for your patronage here at my humble blog and I am still doing the best for my dear readers every day. It will be a long road ahead in 2015 with so many expectations that I will share to you from time to time. But in the meantime, I hope you enjoy your stay here, always.

Much love,


Rian Farisa
The Gastronomy Aficionado


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