When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant.

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Image Source: Flour Restaurant

When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant.
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Image Source: Flour Restaurant

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Breaking Bread

Ep84: Flour Restaurant

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

Ep84: Flour Restaurant

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