Breaking Bread

Malaysians might remember a time back in 2014-15, when soup kitchens were the talk of the town. Politicians debated over them, newspaper headlines sensationalised them, and they were sure to come up over mamak stall conversations. Even though the talk on soup kitchens have mostly died down since, many of them still operate in our cities, Kuala Lumpur especially, providing food and services for the poor and underprivileged. Joycelyn Lee and Andrea Tan, founders of one such soup kitchen—Pit Stop Community Cafe—sit with us to discuss their motivations behind running Pit Stop, touch on the politics of food, and talk about how we can invest in our community.

See omnystudio.com/listener for privacy information.

Malaysians might remember a time back in 2014-15, when soup kitchens were the talk of the town. Politicians debated over them, newspaper headlines sensationalised them, and they were sure to come up over mamak stall conversations. Even though the talk on soup kitchens have mostly died down since, many of them still operate in our cities, Kuala Lumpur especially, providing food and services for the poor and underprivileged. Joycelyn Lee and Andrea Tan, founders of one such soup kitchen—Pit Stop Community Cafe—sit with us to discuss their motivations behind running Pit Stop, touch on the politics of food, and talk about how we can invest in our community.

Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips!

See omnystudio.com/listener for privacy information.

Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips!

See omnystudio.com/listener for privacy information.

Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips!

See omnystudio.com/listener for privacy information.

Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips!

Malaysia's food writing scene might seem to be languishing. But there are movers and shakers out there, initiatives that are changing up the scene, encouraging more and better scholarship of food. The Fay Khoo Award is one of them. Named after the legendary Malaysian food personality, the award looks to improve the state of food and drink writing in the region. Its director, Bettina Chua Abdullah, talks to us about her third year running the award, and discusses the state of food writing in Malaysia. P.S. To all food writers in the region, the award is now open for submissions!

See omnystudio.com/listener for privacy information.

Malaysia's food writing scene might seem to be languishing. But there are movers and shakers out there, initiatives that are changing up the scene, encouraging more and better scholarship of food. The Fay Khoo Award is one of them. Named after the legendary Malaysian food personality, the award looks to improve the state of food and drink writing in the region. Its director, Bettina Chua Abdullah, talks to us about her third year running the award, and discusses the state of food writing in Malaysia. P.S. To all food writers in the region, the award is now open for submissions!

Ahh, cake... We all love them, we all crave them. But despite our lifelong love for cake, the cake scene in Malaysia has shifted from old school bakeries to custom cakes made by home bakers. So we speak to Jessica Ting and Tao, two prominent cake-makers in the Klang Valley, to learn about their sweet beginnings. They share their wild cake stories, and weigh in on the boom in custom cakes in KL. From modelling cakes in the shape of the KL Tower, to a story about poop cake, to the very first cake-off in the studio, this episode is a wild one. 

See omnystudio.com/listener for privacy information.

Ahh, cake... We all love them, we all crave them. But despite our lifelong love for cake, the cake scene in Malaysia has shifted from old school bakeries to custom cakes made by home bakers. So we speak to Jessica Ting and Tao, two prominent cake-makers in the Klang Valley, to learn about their sweet beginnings. They share their wild cake stories, and weigh in on the boom in custom cakes in KL. From modelling cakes in the shape of the KL Tower, to a story about poop cake, to the very first cake-off in the studio, this episode is a wild one.