Breaking Bread

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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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... a cherry tart! Think sweet, jammy dark cherries, nestled within a flaky, buttery pastry crust, with swirls of whipped cream or meringue on top. Lovely! 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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Microgreens might have a reputation as a trivial garnish on top of salads and sides in the fancy, fine dining world, but these little greens pack a punch in aroma, flavour, and health benefits that belie their miniscule size, and they deserve so much more. So this week, we speak to Melissa Hsu from Tiny Greens, a thriving microgreens company in Malaysia who's trying to bring microgreens into the culinary limelight for more Malaysians.

Image Source: Tiny Greens & mformarvellous

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See omnystudio.com/listener for privacy information.

Microgreens might have a reputation as a trivial garnish on top of salads and sides in the fancy, fine dining world, but these little greens pack a punch in aroma, flavour, and health benefits that belie their miniscule size, and they deserve so much more. So this week, we speak to Melissa Hsu from Tiny Greens, a thriving microgreens company in Malaysia who's trying to bring microgreens into the culinary limelight for more Malaysians.

Image Source: Tiny Greens & mformarvellous

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A lot of food businesses have suffered over the MCO period. But where there are losers, there are also plenty of winners and ones who have thrived. And one of the restaurants that have stood firmly in the latter category is MyeongDong Topokki! With their strong brand of Korean food, and some smart shifts in the past few months into the meal kit and cloud kitchen industries, MDT has succeeded where many other restaurants have failed. So this week, we speak to its CEO, Vincent Lua, to find out more about his business, and especially about the future of cloud kitchens!

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This week, we're easing back into doing interviews with chefs and restaurateurs again, so as a start, we're checking out a matcha-specialty cafe just across of the BFM office—Oh Cha Matcha. Specialising in matcha drinks and inventive, locally-inspired flavour combinations, this cafe is one of the places that have seen a boom in business since the lifting of the lockdown. We speak with Choong Kar Wei and Choong Kar Heng, the two brothers behind the business.

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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... Neapolitan cookies! It's a stellar, visually arresting cookie with three distinct flavours—the toasty nuttiness of kinako, the deep earthiness of black sesame, and the floral umami of matcha—all in one single cookie. 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.

A lot of food businesses have suffered over the MCO period. But where there are losers, there are also plenty of winners and ones who have thrived. And one of the restaurants that have stood firmly in the latter category is MyeongDong Topokki! With their strong brand of Korean food, and some smart shifts in the past few months into the meal kit and cloud kitchen industries, MDT has succeeded where many other restaurants have failed. So this week, we speak to its CEO, Vincent Lua, to find out more about his business, and especially about the future of cloud kitchens!

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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... Neapolitan cookies! It's a stellar, visually arresting cookie with three distinct flavours—the toasty nuttiness of kinako, the deep earthiness of black sesame, and the floral umami of matcha—all in one single cookie. 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, we're easing back into doing interviews with chefs and restaurateurs again, so as a start, we're checking out a matcha-specialty cafe just across of the BFM office—Oh Cha Matcha. Specialising in matcha drinks and inventive, locally-inspired flavour combinations, this cafe is one of the places that have seen a boom in business since the lifting of the lockdown. We speak with Choong Kar Wei and Choong Kar Heng, the two brothers behind the business.

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