By ZhaoBoning 1002580952, Yan Aoling 1002579801, Zhong Xinyi 1002581090, Wangyixuan 1002581082, Li JiaShuai 1002476943

“I wanted to show that healthy food can be very delicious through Western food.Sous-vide technique.”—Chef Ken

KUALA LUMPUR–Chef Ken is redefining the meaning of food in Cheras at Flavor Fusion. To offer people some traditional comfort food. An enthusiastic chef and business operator, Ken combines the food culture of the East with Western food science to create Nostalgic but healthy food for one’s daily life.

Ken has not had a smooth life. Having moved to his new store just a month ago
It is very difficult to create a dense crowd every day. Find local workers because
young graduates are shy about the long hours of work. Ken states: F&B industry. To keep it consistent, he is based on foreign staff, and we will have to train them all over again.

Ken has some operational problems, but he cooks well. He refuses. Be safe and
follow the standard recipe. Ken’s Remaking of Hainan Chicken Rice. Lean chicken breast is used instead of fatty parts. To keep the meat tender, he Western low-temperature sous-vide cooking is employed, and “people think chicken breast is always dry, but I wanted to show that healthy food can also be very Ken from Western Sous Vide says it is delicious.”

He has also had some new ideas in the Hakka Lei Cha (Thunder Tea Rice).
Ken uses Italian pesto, which is traditionally bitter and contains basil, pine nuts, etc.,Olive oil – Brown rice. He also adds some roasted cashews to the tea soup, soften its grassy sharpness.

“As a Hakka person myself, I found the old Lei Cha too bitter to the modern palate, so I added cashews to reduce the grassy taste,” Ken notes.

Therefore, more people are now paying attention to their health and choosing healthier food options. Regular customer Mr. Low, who manages hypertension, shared his positive experience with Chef Ken’s Pesto Lei Cha.

“My doctor told me to avoid oily food, but Chef Ken’s Pesto Lei Cha has become my healthier choice and support. After consuming it regularly for a long period, my blood pressure has remained relatively stable, especially during the first month,” said Low.

Ken hopes that with every bowl, he will learn to express his love for his parents
through food. Modern wellness can also exist in harmony.

Figure 1. Chef Ken is introduced as the head chef and owner of Flavor Fusion in the interview.

Figure 2. Chef Ken presents the problems of staffing and training for the new branch.

Figure 3. Chef Ken presents the two signature dishes, Hainan Chicken Rice and Hakka Lei Cha, on the menu.

Figure 4. A close up of the menu to show the distinctive and healthy combinations Chef Ken has developed.

Figure 5. Chef Ken is proud to tell us that some of his health friendly dishes have helped a regular customer manage high blood pressure.