Breaking Bread

When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant.

Image Source: flour restaurant

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When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant.

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Image Source: Flour Restaurant

We rarely outrightly recommend places to try on this show, but this week is a little different, because Jun brought in the couple who runs his current favourite restaurant in town—Celine and Ka Hong from Atelier Binchotan! It's a cosy restaurant in Taman Desa with a focus on grilling and punchy flavours. And on this episode, Celine and Ka Hong share about their culinary experiences working in Singapore, their challenges opening right before the MCO, and give us a little taster of the kind of food they serve at their restaurant.

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We rarely outrightly recommend places to try on this show, but this week is a little different, because Jun brought in the couple who runs his current favourite restaurant in town—Celine and Ka Hong from Atelier Binchotan! It's a cosy restaurant in Taman Desa with a focus on grilling and punchy flavours. And on this episode, Celine and Ka Hong share about their culinary experiences working in Singapore, their challenges opening right before the MCO, and give us a little taster of the kind of food they serve at their restaurant.

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See omnystudio.com/listener for privacy information.

We rarely outrightly recommend places to try on this show, but this week is a little different, because Jun brought in the couple who runs his current favourite restaurant in town—Celine and Ka Hong from Atelier Binchotan! It's a cosy restaurant in Taman Desa with a focus on grilling and punchy flavours. And on this episode, Celine and Ka Hong share about their culinary experiences working in Singapore, their challenges opening right before the MCO, and give us a little taster of the kind of food they serve at their restaurant.

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See omnystudio.com/listener for privacy information.

This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... bread banana! Nope, that isn't a typo, because instead of banana-flavoured bread, we're making a bread-flavoured banana. It's essentially a mantou that looks, smells, and even peels like a banana! It's a super fun one this week, so join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link)

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This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... bread banana! Nope, that isn't a typo, because instead of banana-flavoured bread, we're making a bread-flavoured banana. It's essentially a mantou that looks, smells, and even peels like a banana! It's a super fun one this week, so join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link)

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See omnystudio.com/listener for privacy information.

This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... lo bak gou! A classic and one of Jun's favourite orders at any dim sum restaurant, this is a surefire recipe to satiate your radish cake craving. So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link)

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See omnystudio.com/listener for privacy information.

This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... lo bak gou! A classic and one of Jun's favourite orders at any dim sum restaurant, this is a surefire recipe to satiate your radish cake craving. So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link)

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On today’s episode, we’re interviewing a restaurant that has popped up just before the MCO, weathered through it, and is now gaining steady traction in the KL dining scene. It's Chipta 11a, a modern omakase restaurant near Taman Paramount in PJ. The owners, Chef Jack Weldie and Diane Ong, share all about their inventive, playful style of food, rooted in Chef Weldie's deep prowess in Japanese cuisine. We talk about using tongkol in sushi, pairing fish with honeydew, and wax lyrical over their tamarind-scented sushi rice!

Image Source : Chipta 11a

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See omnystudio.com/listener for privacy information.