Christmas might mean snow, Santa, and sleigh bells to most, but to us on the Breaking Bread show, Christmas is all about the food. So this week, we talk about Christmas food with Dinesh Rao from Tray Cafe, wax lyrical about mince pies and fruit cake, throw a little shade on roast turkeys, and brainstorm our way through some potentially sacrilegious, Malaysian-ised Christmas party ideas. Merry Christmas, everyone!

Christmas might mean snow, Santa, and sleigh bells to most, but to us on the Breaking Bread show, Christmas is all about the food. So this week, we talk about Christmas food with Dinesh Rao from Tray Cafe, wax lyrical about mince pies and fruit cake, throw a little shade on roast turkeys, and brainstorm our way through some potentially sacrilegious, Malaysian-ised Christmas party ideas. Merry Christmas, everyone!

Your supplement post rush hour and on the weekends. Our staples on everything outside of stock markets and finance. Yes, that means "all the fun stuff". Tune in for a myriad discussion on fashion, music, philosophy, lifestyle, the arts and more.

Breaking Bread

Ep45: A Breaking Bread Christmas 

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 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,&nbsp;and continues to do&nbsp;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.

S2E8: Dewakan, Indigenous Ingredients, and the True Cost of Dining 

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 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.

S2E7: From Modern French to Contemporary Malaysian Cuisine, and Finding Roots in Malaysia 

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 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&amp;b industry at large.image source: St. Regis Langkawi

Ep45: A Breaking Bread Christmas

In 1 playlist(s)

Breaking Bread

Social links

Follow podcast

Recent clips