Breaking Bread

On this week's show, we have Syed Muhammad Adam Syed Zainal Abidin, the part-owner and head of business development at Pasta Panas, a fast casual restaurant from Subang Jaya that has seen rapid growth over the pandemic. With classics like carbonara and aglio alio, and inventive flavours like spicy shoyu and salted egg, they've managed to blend comfort and creativity into an affordable pasta place for all, heating up the restaurant scene across Klang Valley.

IMAGE SOURCE: Pasta Panas / FACEBOOK

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On this week's show, we have Theresa Burhan, the writer behind Set The Tables, a website dedicated to unpacking the deeper stories in and around the food industry. On her site, Theresa interviews chefs and restauranteurs, and explores hard-hitting topics like failure, mental health in the industry, and unpacking the business lessons learnt in running a restaurant, and she shares about her process and learnings with us on the show.

IMAGE SOURCE: Set The Tables

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On this week's show, we have Theresa Burhan, the writer behind Set The Tables, a website dedicated to unpacking the deeper stories in and around the food industry. On her site, Theresa interviews chefs and restauranteurs, and explores hard-hitting topics like failure, mental health in the industry, and unpacking the business lessons learnt in running a restaurant, and she shares about her process and learnings with us on the show.

IMAGE SOURCE: Set The Tables

On this week's show, we have Huen Su San, the founder of COOKHOUSE, a company dedicated to creating shared kitchen spaces around the Klang Valley. With the rise of co-working spaces, you might call COOKHOUSE the f&b equivalent of it. A co-cooking space, if you will. They cater to both budding food entrepreneurs and established f&b brands looking to expand their operations. COOKHOUSE might just be an exciting glimpse into the future of the food industry!

IMAGE SOURCE: COOKHOUSE

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On this episode, we speak with the people behind Canvass restaurant, Chef Nikolaj Lenz and M.I.Rony. Canvass is one of the rare restaurants in KL that truly champions sustainability. From composting to converting their cooking oil to biofuel, cutting down on plastics to pruning a little garden for kitchen garnishes, Canvass is trying to do sustainability right, and build a community around it as well.

IMAGE SOURCE: Canvass KL

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On this episode, we speak with the people behind Canvass restaurant, Chef Nikolaj Lenz and M.I.Rony. Canvass is one of the rare restaurants in KL that truly champions sustainability. From composting to converting their cooking oil to biofuel, cutting down on plastics to pruning a little garden for kitchen garnishes, Canvass is trying to do sustainability right, and build a community around it as well.

IMAGE SOURCE: Canvass KL

To mark our first week back to our regular interview format, we spoke with Lee Zhan Tzeh, the restaurateur behind Small Shifting Space and Flaaah, two up and coming food spots in the Petaling Street/Chinatown area in KL! We talk about his unique spaces, his experience over the pandemic, and speak of future plans.

IMAGE SOURCE: Small Shifting Space & Flaah 

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To mark our first week back to our regular interview format, we spoke with Lee Zhan Tzeh, the restaurateur behind Small Shifting Space and Flaaah, two up and coming food spots in the Petaling Street/Chinatown area in KL! We talk about his unique spaces, his experience over the pandemic, and speak of future plans.

IMAGE SOURCE: Small Shifting Space & Flaah 

We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a matcha apam balik. Think of that streetside classic with a burnished crust, made earthier and slightly more grassy and complex with the addition of matcha and red bean! So join us through this ASMR journey, and let Jun know on Instagram (@jun.and.tonic) if you made it!

IMAGE SOURCE: junandtonic.com
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Book link for recipe: https://g.co/kgs/FDZHNb

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We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making an olive oil cake. It's a surprisingly simple recipe that results in a supple, moist cake with a bit of citrus thrown in too. So join us through this ASMR journey, and let Jun know on Instagram (@jun.and.tonic) if you made it!

IMAGE SOURCE: Kath-rin / SHUTTERSTOCK
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Recipe link - Food52

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