Breaking Bread

The restaurant review industry in Malaysia is a languid, slow-moving beast. Food and flavour is undoubtedly in our veins, yet the talk and critiques of food places never seem to go far or deep. Slowly though, with Michelin penetrating into Singapore & Thailand, the Malaysia beast's ears are perking up. So this week, we speak to Samantha Lim, a writer and editor who heads the food & dining section of Malaysia Tatler, T.Dining. She speaks about her experiences reviewing restaurants, tells us about the Eater 38-esque T.Dining Awards she headed this year, and comment on the industry at large. 

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The restaurant review industry in Malaysia is a languid, slow-moving beast. Food and flavour is undoubtedly in our veins, yet the talk and critiques of food places never seem to go far or deep. Slowly though, with Michelin penetrating into Singapore & Thailand, the Malaysia beast's ears are perking up. So this week, we speak to Samantha Lim, a writer and editor who heads the food & dining section of Malaysia Tatler, T.Dining. She speaks about her experiences reviewing restaurants, tells us about the Eater 38-esque T.Dining Awards she headed this year, and comment on the industry at large. 

The refugee community in Malaysia is a largely unseen part of our society. But their plight and hardship is one that should be brought to light. Enter PichaEats. Since 2016, they've been working with refugees to uplift them through the medium of food. To date, PichaEats has partnered with 20 refugee families, helping them cater and sell their food to Malaysians, giving these refugees a source of income, and a better life. So on this week's show, we speak to the co-founder of PichaEats, Kim Lim, as well as one of their refugee chefs, Dalia Fahed, to learn more about how food can change lives.

The refugee community in Malaysia is a largely unseen part of our society. But their plight and hardship is one that should be brought to light. Enter PichaEats. Since 2016, they've been working with refugees to uplift them through the medium of food. To date, PichaEats has partnered with 20 refugee families, helping them cater and sell their food to Malaysians, giving these refugees a source of income, and a better life. So on this week's show, we speak to the co-founder of PichaEats, Kim Lim, as well as one of their refugee chefs, Dalia Fahed, to learn more about how food can change lives.

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Technology is changing the way we eat. Gone are the days of only having Domino's and McDonald's on delivery; nowadays, we can get boujie bistro fare, hawker food, whole cakes, and ingredients for tonight's dinner delivered to our doorsteps, all at the tap of a few buttons on our phones. So this week, we brought in two food delivery founders to chat about their businesses, the challenges they've faced, and examine the intersection between technology and food.

Technology is changing the way we eat. Gone are the days of only having Domino's and McDonald's on delivery; nowadays, we can get boujie bistro fare, hawker food, whole cakes, and ingredients for tonight's dinner delivered to our doorsteps, all at the tap of a few buttons on our phones. So this week, we brought in two food delivery founders to chat about their businesses, the challenges they've faced, and examine the intersection between technology and food.

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MasterChef contestant-turned-judge, cooking show host, cookbook author, relish-maker, recipe developer, there's little that Audra Morrice hasn't done in the world of food. She first shot to fame from season 4 of MasterChef Australia, but has since been one of the guiding lights of Singaporean food. This week, she talks to us about her life since MasterChef, tussle with the differences between Malaysian & Singaporean food, and give us a taste of her upcoming collaboration with Jing Ze restaurant!

The team behind Table & Apron, Marcus Low & Asya Tan—also my former bosses—opened a cool, new bakery, Universal Bakehouse. Yes, you heard right. But before you scream nepotism, the food & hospitality at T&A, and now at Universal Bakehouse, has consistently been one of the best in the city. So it's a no-brainer to bring them in, pick their brains, and talk about food! Aaaand they might even throw some shade on my cheffing past. 

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Kristang food is an underrated gem in the canon of Malaysian cuisines. It's a cuisine from Malacca that, while similar to Peranakan or Baba-Nyonya food, has heavier Portuguese influences, evidenced by its clever use of vinegars, spice, and European flavours to blend with the sambals and curries of the local cuisine. From Devil's curry to Beef seccu, seybahs to sugee cake, Chef Melba Nunis guides us through the intricacies of these dishes, and speaks of her journey in championing Kristang cuisine.

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Marrying his Belgian roots and classical French techniques with Asian influences and a Japanese shokunin-like work ethic, Chef Emmanuel Stroobant has made a name for himself in this region of the world. He's written cookbooks, starred in his own TV show (Chef In Black), and opened two Saint Pierre restaurants—in Singapore and most recently in KL—to boot. We sit down with him this week to talk about his story, his culture-blending cooking philosophy, and he sheds some words of wisdom to budding chefs out there too!

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