Part 6/11:
The chef recounts her time working at Dewakan, a renowned Malaysian restaurant known for experimenting with native ingredients like asam galugur (tamarind seed) and wadabai (wild yam), which opened her eyes to the vast potential of Malaysian superfoods. This experience fuels her passion to innovate while respecting cultural roots, seeking to position Malaysian cuisine alongside other Asian culinary waves, such as Thai, Korean, and Japanese, on the global stage.