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.
S2E8: Dewakan, Indigenous Ingredients, and the True Cost of Dining
S2E6: Pan-Asian Cuisine, Bocuse d’Or, and THE Destination Restaurant of Langkawi
S2E5: ‘Contaminated’ Omakase, Supporting Local, and the Art of Aging Fish
S2E4: Fine Dining in Penang, the Collaborative Nature of the Food Industry, and McDonald’s-Inspired Pineapple Tarts
S2E3: Modern Malaysian Cuisine, Price Sensitivity, and Discovering Peanut Butter Fruit
S2E2: Fine Dining, Restaurant Reviews, and a Better Appreciation for Food, With Nicholas Ng
S2E1: Progressive Japanese Cooking, Mindset Shifts, and McDonald's-Inspired Ebi Katsu Sandos, with Chef Jun Wong
Ep135: Starting a Rice Revolution, with Rice Inc
Ep134: Moreish, Meaty Meals, with Maria's
Ep133: Mouth-watering Meals from Myanmar, with Myat & Potatoes
Ep132: Turning Eggs Extra Posh, with The Posh Egg
Ep131: Creating Multi-Layered Culinary Experiences, with Tiffin
Ep130: Timeless, Tasteful Ceramics with Nom Studio
Ep129: Making Vegan Recipes Cool, with @eatwkriss
Ep128: Exploring Loob Holding's Food Aid Efforts
Ep127: Leaving a Positive Impact on Communities, Through Food Aid
Ep126: A Better Food Aid Model, with Food Relief Project
Ep125: Indigenous Durians, with Biji Bumi Durians
Ep124: Bringing Nasi Lemak to the World, with Nale
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