From Macau to KL
Tatler Malaysia|October 2020
From Macau to KL
A series of extravagant four-hands dinners by the Oriental Group was ironically made possible due to travel restrictions
Samantha Lim

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.


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October 2020