Breaking Bread

BFM Media
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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.

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

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

    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.

    ٤٢ من الدقائق
  2. S2E7: From Modern French to Contemporary Malaysian Cuisine, and Finding Roots in Malaysia

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

    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.

    ٢٥ من الدقائق
  3. S2E6: Pan-Asian Cuisine, Bocuse d’Or, and THE Destination Restaurant of Langkawi

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    S2E6: Pan-Asian Cuisine, Bocuse d’Or, and THE Destination Restaurant of 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&b industry at large. image source: St. Regis Langkawi See omnystudio.com/listener for privacy information.

    ٢٩ من الدقائق
  4. S2E5: ‘Contaminated’ Omakase, Supporting Local, and the Art of Aging Fish

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

    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.

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

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

    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.

    ٢٤ من الدقائق
  6. S2E3: Modern Malaysian Cuisine, Price Sensitivity, and Discovering Peanut Butter Fruit

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

    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.

    ٣١ من الدقائق
  7. S2E2: Fine Dining, Restaurant Reviews, and a Better Appreciation for Food, With Nicholas Ng

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

    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.

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

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

    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.

    ٣٤ من الدقائق
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حول

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.

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    © 2026 Night Shift
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    Breaking Bread