This week, we dive deeper into the cultural and technical nuances of Malaysian cuisine with Chef Adu. Chef Adu shares his insights on the challenges of preserving culinary traditions while appealing to a global audience, his perspective on authenticity in cooking, and how Asian food is often underplayed in the global picture.
Timestamps
0:00 - Intro
01:16 - The importance of ingredients in traditional cooking
03:53 - ‘Cooking needs Psychology’: Balancing tradition and innovation in Malaysian cuisine overseas
08:14 - Malay food is just blending? The smart use of ingredients in abundance
11:53 - “The chef who hated my cooking on MasterChef Malaysia”; reflection on MasterChef and its influence on food culture
13:21 - The future of food: Fusion? Progress?
15:31 - “Rice connects all Asian people”
19:56 - Sambal Survey
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