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

S2E6: Pan-Asian Cuisine, Bocuse d’Or, and THE Destination Restaurant of 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.

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.

S2E5: ‘Contaminated’ Omakase, Supporting Local, and the Art of Aging Fish

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 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.

S2E4: Fine Dining in Penang, the Collaborative Nature of the Food Industry, and McDonald’s-Inspired Pineapple Tarts

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 Tyson Gee, the executive chef at ATAS Modern Malaysian Eatery at The RuMa Hotel &amp; 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.

S2E3: Modern Malaysian Cuisine, Price Sensitivity, and Discovering Peanut Butter Fruit

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.

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.

S2E2: Fine Dining, Restaurant Reviews, and a Better Appreciation for Food, With Nicholas Ng

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.

S2E1: Progressive Japanese Cooking, Mindset Shifts, and McDonald's-Inspired Ebi Katsu Sandos, with Chef Jun Wong

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.
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(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 / FACEBOOK

Ep135: Starting a Rice Revolution, with Rice Inc

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.

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 &lsquo;The Score&rsquo;. 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.

By The Way: Fugees To Defend The Planet, Weeknd Caught Red-Handed?,  Elton John Tour Updates

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