We dive deeper with Ming Ho, Senior GM at Le Cordon Bleu Malaysia, on her "Never Fusion" philosophy and the importance of authenticity in dining. They explore the future of food, staying true to culinary roots, and how Le Cordon Bleu respects the pride of Asian cuisine globally. Don't miss this thought-provoking chat on culture, identity, and flavor!

Timestamps:

01:27 - Ming’s introduction to Chinese cuisine

08:36 - The Cantonese soup from home; ‘The Period Soup’

11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person?

14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken)

17:16 - The daily meal stemming from a multicultural marriage

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This time we welcome Ms.Ming Ho, Senior General Manager at Le Cordon Bleu Malaysia. We explore Ming's introduction to Chinese cuisine, discussing traditional comfort foods like Cantonese soups and the intriguing "Period Soup." The conversation also delves into the superpowers of Chinese herbs, the dynamics of cross-cultural marriage, and the balance between authenticity and fusion in culinary practices. Join us for a rich discussion on heritage, tradition, and the evolving food landscape.

Timestamps:

01:27 - Ming’s introduction to Chinese cuisine

08:36 - The Cantonese soup from home; ‘The Period Soup’

11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person?

14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken)

17:16 - The daily meal stemming from a multicultural marriage

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We continue our journey with Masterchef UK winner of 2014 and Masterchef Champion of Champions winner Ping Coombes as she dives deeper into her love for Ipoh food and food in general, and its incredible ability to connect people across cultures. Get ready for an engaging discussion that celebrates the adaptability and authenticity of Malaysian cooking, no matter where in the world it’s being shared!

Timestamps :

0:00 - Previously on Part 1

01:54 – Amazing Ipoh food; Food is your superpower

05:34 – Cooking Malaysian dishes in France?

09:41 – Authentic is something real to SOMEBODY; Substituting cooking materials overseas

16:35 – Working with hospitality; Bespoke to local culture and produce

24:05 – Sambal Survey

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Featuring MasterChef UK winner Ping Coombes! Born in Ipoh, Malaysia, Ping grew up with rich culinary influences before moving to the UK in 2000. Her passion for Malaysian cuisine led her to victory in MasterChef UK (2014) and Champion of Champions (2022). Join us as she shares her journey, reflections on food culture, and her mission to showcase Malaysian flavors globally!

Timestamps

0:00 – Intro; Journey to meet Ping Coombes

04:41 – Ping Coombes: Winner of MasterChef UK 2014 and MasterChef Champion of Champions 2022; “I can’t live with UK breakfast”

11:51 – Breakfast culture in Malaysia; “If eating is an Olympic sport, Malaysians will always take gold.”

17:17 – The influence of Malaysian Hakka upbringing on Ping’s cooking today

27:39 – Cooking Malaysian dishes in the UK; “We downplay our food so much sometimes.”

32:01 – The beauty of Ipoh food; the call for AOC for Asian food

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Chef Marc Buenaventura of iSLAS in Toronto shares his journey of cultural identity, family traditions, and bold flavors. Born in Canada to Filipino parents, he reflects on food memories of family gatherings, creative meals from leftovers, and Filipino street foods like balut and taho. He dives into the joys and challenges of introducing Filipino cuisine to new audiences while preserving its authenticity and creating a dining experience that feels like home.

Timestamps

0:00 - Intro  

01:22 - Who is Chef Marc Buenaventura? A career shift into the culinary world  

04:25 - First taste of Filipino food: Grandma and mom's unforgettable home-cooked dishes  

08:32 - Exploring Filipino street food: Balut, taho, and more  

18:22 - How childhood dishes shaped iSLAS’ menu today  

22:59 - Serving Filipino food in Toronto: Balancing authenticity and innovation  

26:25 - Filipino food memories: Family gatherings, leftovers, and adapting to global markets and trends  

35:22 - How Filipino food is perceived in Toronto, Canada  

39:10 - Sambal Survey  

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Anis Nabilah, one of Malaysia’s culinary icons, continues her conversation on food, culture, and identity. She addresses the criticism of being “not Malay enough” and shares her views on traditional cuisine versus fusion. The discussion also touches on the now-famous “Char Keoy Teow” moment, showcasing Malaysians' deep passion for food. Through personal stories and insights, Anis explores the evolving culinary landscape while staying true to her roots.

Timestamps

0:00 - Previously: Part 1

02:10 - “Not Malay enough”; the entertainment industry in Malaysia

07:16 - Anis’ background and her culinary journey

12:50 - Takes on traditional food and fusion

22:20 - The ‘Char Keoy Teow’ story; Malaysians are passionate about food

31:06 - Sambal Survey

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Anis Nabilah, a trailblazing Malaysian chef and media personality, shares her journey from becoming the first Malaysian chef on Food Network Asia to starring in over 50 TV shows across Asia. With 15 years of experience, she reflects on what it means to be a "celebrity chef," handling public attention, and representing her culture on a global stage. Through challenges and triumphs, Anis continues to make her mark in the culinary world with passion and authenticity.

Timestamps

0:00 - Intro

01:55 - Anis Nabilah: The ‘celebrity chef’?

12:52 - What truly defines a chef?

16:50 - How to deal with the public’s attention? From TV shows to her online presence

20:00 - People’s opinion on Anis; “she’s not Malay enough”

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H.E. Datuk Eldeen Husaini Mohd Hashim, Malaysia's ambassador to France, joins Abang Brian at the Embassy of Malaysia in Paris for a deep dive into Malaysian culture and cuisine. They explore the "Kampung spirit" that unites Malaysians abroad, the role of food as a cultural ambassador, and evolving global perceptions of Malaysian heritage. The discussion also highlights the pride in UNESCO’s recognition of Malaysian breakfast culture, celebrating food’s power to connect across borders.

Timestamps

0:00 Intro

03:00 Datuk Eldeen: The Kampung spirit

05:41 Malaysians in France; the unity found away from homeland

15:43 What is Malaysian food to Datuk Eldeen?

16:16 Observations of changes in attitudes towards Malaysian culture; food leads to peace

22:08 Should we water down our food for others? Takes on fusion food

27:41 Malaysia breakfast culture UNESCO inscription as intangible cultural heritage

29:54 The fights over origin of dishes - is there a way to solve them?

37:53 Sambal Survey

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Fortune India's 40 under 40, Shruti Shibulal shares deeper insights into her leadership journey and the philanthropic legacy of the Shibulal family. She reflects on overcoming key challenges in the hospitality industry and how she redefines success through job creation and social impact. This conversation offers a compelling look at the intersection of business, purpose, and community-driven change.

Timestamps

0:00 - Previously: Part 1

1:57 - Shruti’s leadership and the Shibula family’s philanthropic initiatives

3:50 - Key challenges in the hospitality industry

7:22 - What is success for Shruti Shibulal? Job creation as one tangible way for change

8:53 - Takes on global view of India’s food and culture

17:07 - Sambal Survey

19:53 - Billion Dollar Questions

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Shruti Shibulal, the force behind Tamara Leisure Experiences, shares how family values shaped her entrepreneurial journey—from cooking traditions to serving Onam Sadhya. She reflects on carving her own path as a second-generation leader, balancing people, planet, and profitability while pioneering eco-tourism. This special crossover with Billion Dollar Moves is a heartfelt exploration of heritage, business, and sustainability, offering deep insights into purposeful leadership.

Timestamps

0:00 - Intro

1:23 - Action in Shruti’s kitchen: Food, tradition, and family values

10:58 - Serving the Ornam Sadhya

12:00 - How Shruti build her own path as the second generation; “We need to be thoughtful in the way we’re building,”

13:30 - The 3Ps - people, planet, and profitability

15:49 - Why Tamara? Building upon concepts of Eco-Tourism

Learn more about Tamara Leisure Experiences

LEARN MORE ABOUT BILLION DOLLAR MOVES

⁠Podcast website⁠

⁠Watch on Youtube⁠

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