Breaking Bread

In Malaysia, food writing often seem to be relegated to the lower echelons of the literary world, when really, it can be so much more! So this week, we brought in two veteran food writers, Julie and Dee May, to discuss the decline of food writing in our country, tackle the perennial debate of print vs. digital, and lay on their thoughts and advice on how our nation's food writing scene can improve!

See omnystudio.com/listener for privacy information.

In Malaysia, food writing often seem to be relegated to the lower echelons of the literary world, when really, it can be so much more! So this week, we brought in two veteran food writers, Julie and Dee May, to discuss the decline of food writing in our country, tackle the perennial debate of print vs. digital, and lay on their thoughts and advice on how our nation's food writing scene can improve!

Eating insects might be a squeamish, hair-raising affair to some, but with the world's population looking to outgrow food supplies, there's a growing number of people looking to bugs for an alternative source of protein. This week, Kevin Wu, founder of Ento, talks to us about his motivations behind setting up his cricket roasting company in KL, changing people's perception of eating insects, and we even get to taste some of his insects on the show!

See omnystudio.com/listener for privacy information.

Eating insects might be a squeamish, hair-raising affair to some, but with the world's population looking to outgrow food supplies, there's a growing number of people looking to bugs for an alternative source of protein. This week, Kevin Wu, founder of Ento, talks to us about his motivations behind setting up his cricket roasting company in KL, changing people's perception of eating insects, and we even get to taste some of his insects on the show!

Ping Coombes first rose to fame when she won Masterchef UK back in 2014, flooring the judges with her Malaysian flavours and techniques, and winning the finale with Malaysia's national dish of nasi lemak. Since then, she's written a cookbook, opened a restaurant in London, ran dozens of supper clubs, and became a kick-ass mom to two daughters. We speak to her about her kooky supper club dishes, motherhood, and the future of Malaysian food.

See omnystudio.com/listener for privacy information.

Ping Coombes first rose to fame when she won Masterchef UK back in 2014, flooring the judges with her Malaysian flavours and techniques, and winning the finale with Malaysia's national dish of nasi lemak. Since then, she's written a cookbook, opened a restaurant in London, ran dozens of supper clubs, and became a kick-ass mom to two daughters. We speak to her about her kooky supper club dishes, motherhood, and the future of Malaysian food.

Açaí might seem like the superfood du jour, but with a cult following in communities throughout the world, this Brazilian berry has found it's way to Malaysia in recent years. Yeoh Jun Yong and Cheah Wen Khyn, founders of Cabana Açaí Bar in Publika, were one of the first to serve açaí bowls and smoothies back in 2017. Two years on, their love for açaí is still as strong as ever. On this episode, Jun & Khyn share how their mixed martial arts background led them to açaí, and talk about their motivations for bringing the superfood to the Malaysian masses.

See omnystudio.com/listener for privacy information.

Açaí might seem like the superfood du jour, but with a cult following in communities throughout the world, this Brazilian berry has found it's way to Malaysia in recent years. Yeoh Jun Yong and Cheah Wen Khyn, founders of Cabana Açaí Bar in Publika, were one of the first to serve açaí bowls and smoothies back in 2017. Two years on, their love for açaí is still as strong as ever. On this episode, Jun & Khyn share how their mixed martial arts background led them to açaí, and talk about their motivations for bringing the superfood to the Malaysian masses.

Ah, nasi lemak. It's a dish that—as even McDonald's can attest to—is undeniably Malaysian. And though we might know how and where to get the best nasi lemak, its history and cultural significance is a subject that is rarely talked about. So this week, in full Merdeka spirit, we seek to learn more about our national nasi from food historian Nadge Ariffin. We talk about the 5 key components of nasi lemak, the meaning behind its name, and its historical ties, with a cute little genesis story to boot.

See omnystudio.com/listener for privacy information.

Ah, nasi lemak. It's a dish that—as even McDonald's can attest to—is undeniably Malaysian. And though we might know how and where to get the best nasi lemak, its history and cultural significance is a subject that is rarely talked about. So this week, in full Merdeka spirit, we seek to learn more about our national nasi from food historian Nadge Ariffin. We talk about the 5 key components of nasi lemak, the meaning behind its name, and its historical ties, with a cute little genesis story to boot.