Malaysia prides itself for the variety of food offerings by the nation’s many races sharing the love for each other’s kitchen menus. It is almost an open secret that Malaysia has better street food than Singapore. But do we actually serve better food when restaurants in Singapore are winning awards and Malaysia’s aren’t?

I talked to Leisa Tyler who sat on the 50 Best Restaurants board for 10 years about the relationship between chefs and farmers; and Wong Yin-How, sommelier and restaurateur about the importance of a beverage program in restaurants. 

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Play with transcript here.