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Breaking BreadEpisodes
Episodes of Breaking Bread
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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 Restaur
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 mod
Join Daryl Ong & Othniel Ting as they take you through the discography of our artist of the week, playing some of their most iconic and memorable hits back to back. This week, we put the spotlight on the discography of American
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
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
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 Malaysian
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 Resta
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
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
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, lea
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
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 acclaime
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 proclamat
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 t
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
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
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
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
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 man
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 o
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 si
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
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 t
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
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
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