BFM :: Breaking Bread

On this week's show, we have Darren Teoh, who's perhaps the most well-known figurehead driving forward Malaysian fine dining on the world's culinary stage. His restaurant, Dewakan, has appeared in Asia's 50 and 100 Best Restaurant list multiple times, and has left an indelible mark on Malaysia's dining scene, and continues to do so. So on this episode, we'll find out about the growth and evolution of Dewakan, explore some local ingredients, and hear about Darren's perspective on Malaysia's dining scene.See omnystudio.com/listener for privacy information.

On this week's show, we have Darren Teoh, who's perhaps the most well-known figurehead driving forward Malaysian fine dining on the world's culinary stage. His restaurant, Dewakan, has appeared in Asia's 50 and 100 Best Restaurant list multiple times, and has left an indelible mark on Malaysia's dining scene, and continues to do so. So on this episode, we'll find out about the growth and evolution of Dewakan, explore some local ingredients, and hear about Darren's perspective on Malaysia's dining scene.

On this week's show, we have Aidan Low, the head chef and co-owner at Akar restaurant in TTDI. Aidan earned his cooking stripes in France and Japan, and started his restaurant right before the pandemic, serving his brand of modern French cuisine. Since then, the look and flavour of his food has progressed and evolved, incorporating more Malaysian and Asian influences throughout his menu. So on today's episode, we'll hear about Aidan's story, get an insider's look at the industry, and hear about the evolution of Akar.See omnystudio.com/listener for privacy information.

On this week's show, we have Aidan Low, the head chef and co-owner at Akar restaurant in TTDI. Aidan earned his cooking stripes in France and Japan, and started his restaurant right before the pandemic, serving his brand of modern French cuisine. Since then, the look and flavour of his food has progressed and evolved, incorporating more Malaysian and Asian influences throughout his menu. So on today's episode, we'll hear about Aidan's story, get an insider's look at the industry, and hear about the evolution of Akar.

On this week's show, we speak with Mandy Goh, who's the Executive Chef at The St. Regis Langkawi. Chef Mandy has worked in several countries across Asia, and even competed in the prestigious Bocuse d'Or competition in the Asia Pacific region. Now, she's heading up the restaurants at the St Regis, including the crown jewel Kayu Puti restaurant. On today's show, we'll find out about Mandy's food journey, wax lyrical about some of her dishes, and chat about the Malaysian f&b industry at large.image source: St. Regis LangkawiSee omnystudio.com/listener for privacy information.

On this week's show, we speak with Mandy Goh, who's the Executive Chef at The St. Regis Langkawi. Chef Mandy has worked in several countries across Asia, and even competed in the prestigious Bocuse d'Or competition in the Asia Pacific region. Now, she's heading up the restaurants at the St Regis, including the crown jewel Kayu Puti restaurant. On today's show, we'll find out about Mandy's food journey, wax lyrical about some of her dishes, and chat about the Malaysian f&b industry at large.image source: St. Regis Langkawi

On this week's show, we speak with Eddie Ng, who's the chef and co-owner of Edju Omakase. Edju isn't your typical Japanese omakase spot, as chef Eddie and his team strives to push the boundaries of flavour and educate Malaysians on the intricacies of the cuisine, all through his edgy brand of ‘contaminated' omakase. So on today's episode, we'll hear about his story, learn about the art of aging fish, and get an insider's look at the industry.See omnystudio.com/listener for privacy information.

On this week's show, we speak with Eddie Ng, who's the chef and co-owner of Edju Omakase. Edju isn't your typical Japanese omakase spot, as chef Eddie and his team strives to push the boundaries of flavour and educate Malaysians on the intricacies of the cuisine, all through his edgy brand of ‘contaminated' omakase. So on today's episode, we'll hear about his story, learn about the art of aging fish, and get an insider's look at the industry.

On this episode of Breaking Bread, we speak with Johnson Wong, the chef-owner of two restaurants in Penang, Gen and Communal Table. Gen is one of the three Malaysian restaurants that graced the prestigious Asia's 100 Best Restaurants list in 2021. So on today's episode, we'll hear about his story, get his perspective on the Malaysian food industry, and get a aural taste of Gen's best dishes.See omnystudio.com/listener for privacy information.

On this episode of Breaking Bread, we speak with Johnson Wong, the chef-owner of two restaurants in Penang, Gen and Communal Table. Gen is one of the three Malaysian restaurants that graced the prestigious Asia's 100 Best Restaurants list in 2021. So on today's episode, we'll hear about his story, get his perspective on the Malaysian food industry, and get a aural taste of Gen's best dishes.

On this week's show, we have Tyson Gee, the executive chef at ATAS Modern Malaysian Eatery at The RuMa Hotel & Residences. Chef Tyson has done some amazing work championing local Malaysian ingredients and flavours for the past 4 years. So on today's episode, we'll hear about his story, get an insider's look at the industry, and explore the present and future of contemporary Malaysian dining.See omnystudio.com/listener for privacy information.

On this week's show, we have Tyson Gee, the executive chef at ATAS Modern Malaysian Eatery at The RuMa Hotel & Residences. Chef Tyson has done some amazing work championing local Malaysian ingredients and flavours for the past 4 years. So on today's episode, we'll hear about his story, get an insider's look at the industry, and explore the present and future of contemporary Malaysian dining.

On this week's show, we have Nicholas Ng, a food writer, restaurant critic, bar reviewer, and travel blogger based in KL. Nicholas has over a decade's experience writing and traveling for food, and now runs his own online food publication, Food for Thought. We'll hear about his story, talk shop, and learn a thing or two about appreciating fine food.See omnystudio.com/listener for privacy information.

On this week's show, we have Nicholas Ng, a food writer, restaurant critic, bar reviewer, and travel blogger based in KL. Nicholas has over a decade's experience writing and traveling for food, and now runs his own online food publication, Food for Thought. We'll hear about his story, talk shop, and learn a thing or two about appreciating fine food.

To kick-off our new season of Breaking Bread, Jun speaks to Chef Jun Wong (yes, two Juns in a show) from Kikubari, a restaurant in Damansara Heights' DC Mall serving progressive Japanese cuisine. We'll hear about her story, learn where she draws inspiration from, and talk about the mindset shifts that need to happen for Malaysia's food scene to truly thrive.

To kick-off our new season of Breaking Bread, Jun speaks to Chef Jun Wong (yes, two Juns in a show) from Kikubari, a restaurant in Damansara Heights' DC Mall serving progressive Japanese cuisine. We'll hear about her story, learn where she draws inspiration from, and talk about the mindset shifts that need to happen for Malaysia's food scene to truly thrive.See omnystudio.com/listener for privacy information.

On this week's show, we have Lincoln Lee, the co-founder of The Rice Inc, a social enterprise that's looking to start a rice revolution around the world, improving the livelihood of farmers and upping the sustainability of the rice industry as a whole. We'll be hearing from Lincoln about how Rice Inc started, the good work that they're doing with farmers in Southeast Asia, and what the future holds for them.--(This is the last episode of Breaking Bread for this year. We will be taking a 3-month break and will resume with a fresh new season in January 2022.)IMAGE SOURCE: Rice Inc / FACEBOOK

On this week's show, we have Lincoln Lee, the co-founder of The Rice Inc, a social enterprise that's looking to start a rice revolution around the world, improving the livelihood of farmers and upping the sustainability of the rice industry as a whole. We'll be hearing from Lincoln about how Rice Inc started, the good work that they're doing with farmers in Southeast Asia, and what the future holds for them.--(This is the last episode of Breaking Bread for this year. We will be taking a 3-month break and will resume with a fresh new season in January 2022.)IMAGE SOURCE: Rice Inc / FACEBOOKSee omnystudio.com/listener for privacy information.

By The Way is a rapid-fire segment that gives you a snapshot of developing stories in the music world. This week, hip hop trio Fugees has revealed plans for a reunion tour to celebrate 25 years since the release of the acclaimed 1996 album ‘The Score’. The Weeknd and his collaborators are in trouble again for allegedly ripping off songs while Elton John will postpone numerous UK tour dates as he recovers from a hip injury.See omnystudio.com/listener for privacy information.

On this week's show, we have Angeline Tan, the owner of Maria's Steak Cafe and Maria's Signature, a restaurant that bills themselves as the best steakhouse in KL, with 5 outlets around the country. Despite their lofty proclamations though, Maria's started as a humble, family-run business from Ipoh, catalysed by Angeline and her family's love for food!IMAGE SOURCE: Maria's Steak Cafe / FACEBOOKSee omnystudio.com/listener for privacy information.

On this week's show, we have Angeline Tan, the owner of Maria's Steak Cafe and Maria's Signature, a restaurant that bills themselves as the best steakhouse in KL, with 5 outlets around the country. Despite their lofty proclamations though, Maria's started as a humble, family-run business from Ipoh, catalysed by Angeline and her family's love for food!IMAGE SOURCE: Maria's Steak Cafe / FACEBOOK

Our guest on the show this week is Fay Cheng, who started Myat & Potatoes, an online kitchen where you can get amazing Burmese food. Fay started Myat & Potatoes as an initiative to help out her Burmese cooks and staff members to earn some side income during a time when many have lost their jobs. And through it, they are really sharing their underrepresented cuisine across the Klang Valley, winning hearts with iconic Burmese dishes like mohinga and lahpet thoke.IMAGE SOURCE: Myat & Potatoes / INSTAGRAM

Our guest on the show this week is Fay Cheng, who started Myat & Potatoes, an online kitchen where you can get amazing Burmese food. Fay started Myat & Potatoes as an initiative to help out her Burmese cooks and staff members to earn some side income during a time when many have lost their jobs. And through it, they are really sharing their underrepresented cuisine across the Klang Valley, winning hearts with iconic Burmese dishes like mohinga and lahpet thoke.IMAGE SOURCE: Myat & Potatoes / INSTAGRAMSee omnystudio.com/listener for privacy information.

On this week's short episode, we'll be speaking with Adrian Lau from The Posh Egg, a business selling ready-to-eat kodawari onsen eggs. Adrian started his small business over the pandemic, cooking and selling eggs from his home kitchen, and like many small businesses, it has done well in the past months with the rise of online sales over the MCOs we've had. And on the show, we'll find out about his business and what makes his eggs special.IMAGE SOURCE: The Posh Egg / INSTAGRAMSee omnystudio.com/listener for privacy information.

On this week's short episode, we'll be speaking with Adrian Lau from The Posh Egg, a business selling ready-to-eat kodawari onsen eggs. Adrian started his small business over the pandemic, cooking and selling eggs from his home kitchen, and like many small businesses, it has done well in the past months with the rise of online sales over the MCOs we've had. And on the show, we'll find out about his business and what makes his eggs special.IMAGE SOURCE: The Posh Egg / INSTAGRAM

On this week's show, we speak with Adrian Yap, the founder of Tiffin. Tiffin is a company that's been blending the culinary and creative worlds to bring us some of the most exciting food events we've seen in Klang Valley in the past few years. Over the pandemic though, Tiffin as a brand has had to pivot to other avenues, infusing their creative eye into any and all projects they're a part of. So today, we'll hear about the Tiffin journey, and find out what lies ahead for the company.IMAGE SOURCE: Tiffin

On this week's show, we speak with Adrian Yap, the founder of Tiffin. Tiffin is a company that's been blending the culinary and creative worlds to bring us some of the most exciting food events we've seen in Klang Valley in the past few years. Over the pandemic though, Tiffin as a brand has had to pivot to other avenues, infusing their creative eye into any and all projects they're a part of. So today, we'll hear about the Tiffin journey, and find out what lies ahead for the company.IMAGE SOURCE: TiffinSee omnystudio.com/listener for privacy information.

On this week's show, we speak with Adrian Yap, the founder of Tiffin. Tiffin is a company that's been blending the culinary and creative worlds to bring us some of the most exciting food events we've seen in Klang Valley in the past few years. Over the pandemic though, Tiffin as a brand has had to pivot to other avenues, infusing their creative eye into any and all projects they're a part of. So today, we'll hear about the Tiffin journey, and find out what lies ahead for the company.IMAGE SOURCE: TiffinSee omnystudio.com/listener for privacy information.

On this week's show, we have Chong Chooi Yau and Tan Chien Yin, the co-founders of Nom Studio, a tableware and ceramics brand that started over the pandemic. Nom Studio's products come at a time when Malaysians are cooking more and caring more about the aesthetics of food than ever before, and so they've gone from strength to strength with their taste in ceramics and a pretty ingenious direct-to-consumer business model.IMAGE SOURCE: Nom Studio

On this week's show, we have Chong Chooi Yau and Tan Chien Yin, the co-founders of Nom Studio, a tableware and ceramics brand that started over the pandemic. Nom Studio's products come at a time when Malaysians are cooking more and caring more about the aesthetics of food than ever before, and so they've gone from strength to strength with their taste in ceramics and a pretty ingenious direct-to-consumer business model.IMAGE SOURCE: Nom StudioSee omnystudio.com/listener for privacy information.

On this week's show, we have Kristin Tan, a vegan recipe developer and content creator that has had breakout success over the pandemic, drawing people with her catchy videos on Instagram and TikTok, making vegan versions of many popular Malaysian dishes like currypuffs, kuihs, and even char siu!IMAGE SOURCE: @eatwkriss / INSTAGRAM

On this week's show, we have Kristin Tan, a vegan recipe developer and content creator that has had breakout success over the pandemic, drawing people with her catchy videos on Instagram and TikTok, making vegan versions of many popular Malaysian dishes like currypuffs, kuihs, and even char siu!IMAGE SOURCE: @eatwkriss / INSTAGRAMSee omnystudio.com/listener for privacy information.

On this week's show, we have Kristin Tan, a vegan recipe developer and content creator that has had breakout success over the pandemic, drawing people with her catchy videos on Instagram and TikTok, making vegan versions of many popular Malaysian dishes like currypuffs, kuihs, and even char siu!See omnystudio.com/listener for privacy information.

On this week's show, we have Bryan Loo, the founder and CEO of Loob Holding, the company that owns many food brands, including the well-known and well-loved bubble tea brand, Tealive. On the episode, Bryan tells us about some of the food aid efforts Loob Holding has been a part of, and sheds some light on how food businesses can go about helping their community in a more sustainable, long-term way.IMAGE SOURCE: Loob Holding

On this week's show, we have Bryan Loo, the founder and CEO of Loob Holding, the company that owns many food brands, including the well-known and well-loved bubble tea brand, Tealive. On the episode, Bryan tells us about some of the food aid efforts Loob Holding has been a part of, and sheds some light on how food businesses can go about helping their community in a more sustainable, long-term way.IMAGE SOURCE: Loob HoldingSee omnystudio.com/listener for privacy information.

On this week's show, we'll be hearing from two restaurateurs on the subject of food aid. Our first guest on the show is Marcus Low from Table & Apron restaurant and Universal Bakehouse, who's been involved in food aid effort since the inception of his restaurant. And after the break, we'll hear from Emmilyn and Evelyn Yeoh from The Butter Pantry cafe in Ampang, who more recently started a food relief initiative that has gained quite a bit of traction and are doing real good for their community.See omnystudio.com/listener for privacy information.

On this week's show, we'll be hearing from two restaurateurs on the subject of food aid. Our first guest on the show is Marcus Low from Table & Apron restaurant and Universal Bakehouse, who's been involved in food aid effort since the inception of his restaurant. And after the break, we'll hear from Emmilyn and Evelyn Yeoh from The Butter Pantry cafe in Ampang, who more recently started a food relief initiative that has gained quite a bit of traction and are doing real good for their community.

On this week's show, we have Zoee Wong, the project lead of the Food Relief Project, an initiative under Food Aid Foundation. Zoee is a chef who earned her stripes in fine dining restaurants across the world, and now that she's back in Malaysia, she started Food Relief Project to connect restaurants and donors to communities in need, providing food and meal kits to them through a well thought-out model for food aid. For more on Food Relief Project, whether you'd like to donate or join the project, visit here.IMAGE SOURCE: Food Aid Foundation / FACEBOOK

On this week's show, we have Zoee Wong, the project lead of the Food Relief Project, an initiative under Food Aid Foundation. Zoee is a chef who earned her stripes in fine dining restaurants across the world, and now that she's back in Malaysia, she started Food Relief Project to connect restaurants and donors to communities in need, providing food and meal kits to them through a well thought-out model for food aid. For more on Food Relief Project, whether you'd like to donate or join the project, visit here.IMAGE SOURCE: Food Aid Foundation / FACEBOOKSee omnystudio.com/listener for privacy information.

On this week's show, we have Daniel Teoh from Biji Bumi Durian, a social enterprise that is working with orang asli communities to bring their durians to wider renown in Malaysia! For Daniel, what began as a volunteering trip to an orang asli village 7 years ago turned into a full-fledged mission to bring more awareness to these communities through trips, conversations and most recently, through durians!IMAGE SOURCE: Biji Bumi Durian

On this week's show, we have Daniel Teoh from Biji Bumi Durian, a social enterprise that is working with orang asli communities to bring their durians to wider renown in Malaysia! For Daniel, what began as a volunteering trip to an orang asli village 7 years ago turned into a full-fledged mission to bring more awareness to these communities through trips, conversations and most recently, through durians!IMAGE SOURCE: Biji Bumi Durian See omnystudio.com/listener for privacy information.

In the coming weeks, we're using this show as a platform to lend more eyes and ears on some small food businesses that are struggling over this tough lockdown period. If you have the capacity to do so, I would highly encourage you to support your neighborhood restaurants, and donate resources or provide food aid to organisations around you that are helping those in need. But on our show this week, we're highlighting The Nasi Lemak Company, or Nale for short, a restaurant that's bringing a new groove to nasi lemak.IMAGE SOURCE: NALE - The Nasi Lemak CompanySee omnystudio.com/listener for privacy information.