00:00 (upbeat music)
00:02 - I think we are being more adventurous with our food,
00:10 especially in a place like London.
00:11 People are exposed to a lot more different foods.
00:14 (upbeat music)
00:17 - Nails cooked with like garlic.
00:22 - It's called pan, which is a kind of leaf
00:24 and you put different things inside.
00:26 - In China, in my city,
00:28 we used to eat pig brains.
00:30 - Most people, when they go traveling,
00:31 they're doing it for the food.
00:32 - I think with COVID and everything,
00:34 people started taking more risks.
00:35 - More people are more open to trying new things.
00:38 - Whenever we make like curries,
00:39 we always have like a Malaysian twist.
00:40 I feel like it does influence.
00:41 - Firstly, the pizza that we've created
00:44 is based on a bibimbap, but it's a bibimbap slice.
00:46 Honey and soy roasted veggies.
00:49 We've got some coriander on there.
00:50 We've got black and white sesame seeds.
00:52 Of course, the kimchi,
00:53 which is really bringing those flavors all together.
00:55 - We've also, alongside the slice,
00:57 got a grilled cheese toasty.
00:58 Everyone's favorite sandwich,
01:00 but this time slapped in some kimchi
01:02 alongside four types of cheeses.
01:04 The red Leicester, mozzarella, gruyere, and cheddar.
01:07 - I've actually tried kimchi last week
01:09 and I did really like it.
01:10 In my culture, we eat a lot of fermented food,
01:12 a lot of fermented cabbage,
01:13 just in a bit of a different way.
01:14 Obviously, kimchi's more like spicy.
01:16 - Strong, very strong flavors, but it's interesting.
01:19 I think I would try it again.
01:20 - I like it.
01:21 I think it's nice.
01:22 We like spices and flavors, so I like kimchi, yeah.
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01:27 (bells chiming)
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