Stranded in Kuala Lumpur in light of Covid-19, Macau-based master chefs Yap Poh Weng and Chung Kuy Fai collaborated with restaurateur Lyn Siew of Ruyi & Lyn to present a four-hands extravaganza at various restaurants under the Oriental Group. We asked the chefs to weigh in on Chinese cooking and more:
What are some glaring differences between the restaurant scenes in Macau and Kuala Lumpur?
Yap Poh Weng: Restaurants in Kuala Lumpur largely cater to three types of ethnicities and cultures. Due to religious beliefs, pork and beef are not consumed as widely.
Chung Kuy Fai: Consumers in Macau spend more lavishly than the average consumer in Kuala Lumpur. Because of this, every hotel has its own niche theme and houses a high-end restaurant.
Some say too many chefs spoil the soup, but your feast was quite exquisite. How did you find a compromise in the kitchen?
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