Breaking Bread

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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Snacking is an integral part of any cuisine. In Malaysia, you can find kuihs, chaats, and Chinese cookies everywhere, all year round. They're great and all, but we all know they're not always the best for our health and body... Good thing there are people out there who are changing that! So this week, we talk to Malaysia's F&B unicorn—Amazin' Graze—and learn about how they're making healthier, tastier, and all around better snacks for Malaysia, Asia, and the world, really!

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Breaking Bread has been graced by its first celebrity chef—David Rocco! (Does this make us legit now?) We talk about his experiences as a TV show host and executive producer, explore the intersection of Italian & Malaysian food cultures, and dissect his bubur cha-cha tiramisu invention. Oh, and he drops a bombshell announcement on the show too!

Breaking Bread has been graced by its first celebrity chef—David Rocco! (Does this make us legit now?) We talk about his experiences as a TV show host and executive producer, explore the intersection of Italian & Malaysian food cultures, and dissect his bubur cha-cha tiramisu invention. Oh, and he drops a bombshell announcement on the show too!

See omnystudio.com/listener for privacy information.

It's World Food Day! So this week, we're raising awareness on the issues of food security and farming in a Malaysian context. And we're doing it through John-Hans, who's looking to shake up Malaysian agriculture with his modern Malaysian farming company—Cultiveat. We learn about the pitfalls of traditional farming, the problems Malaysian farmers often face, and how technology can be harnessed to help grow luscious, sumptuous plants!

See omnystudio.com/listener for privacy information.

It's World Food Day! So this week, we're raising awareness on the issues of food security and farming in a Malaysian context. And we're doing it through John-Hans, who's looking to shake up Malaysian agriculture with his modern Malaysian farming company—Cultiveat. We learn about the pitfalls of traditional farming, the problems Malaysian farmers often face, and how technology can be harnessed to help grow luscious, sumptuous plants!

It's rare to find good Mediterranean food in KL. But now and then, we hear whispers of a restaurant making waves in our food scene. This week, we talk to the owners of one such restaurant—Parklife, a vegetable forward, Ottolenghi-inspired Mediterranean restaurant serving 'contemporary London cuisine'. While it might at first sound like a mixed bag, with a killer hummus, luscious platters of grilled vegetables, and lashings of salacious salads, Parklife is definitely here to bring vegetable-sexy back.

See omnystudio.com/listener for privacy information.

It's rare to find good Mediterranean food in KL. But now and then, we hear whispers of a restaurant making waves in our food scene. This week, we talk to the owners of one such restaurant—Parklife, a vegetable forward, Ottolenghi-inspired Mediterranean restaurant serving 'contemporary London cuisine'. While it might at first sound like a mixed bag, with a killer hummus, luscious platters of grilled vegetables, and lashings of salacious salads, Parklife is definitely here to bring vegetable-sexy back.

Peanut butter is the world's commonest breakfast condiment. Even in Malaysia, where kaya reigns supreme in the realm of spreads, peanut butter still gets a lot of love. So this week, skip your Skippys and put aside your Peter Pans, as we talk to the co-founders of Jobbie, a home-grown, premier peanut butter brand with big dreams and even better peanut butter.

See omnystudio.com/listener for privacy information.

Peanut butter is the world's commonest breakfast condiment. Even in Malaysia, where kaya reigns supreme in the realm of spreads, peanut butter still gets a lot of love. So this week, skip your Skippys and put aside your Peter Pans, as we talk to the co-founders of Jobbie, a home-grown, premier peanut butter brand with big dreams and even better peanut butter.