
Foong Hew Whye and Chan Min See of Restaurant Jie on working at Robuchon au Dôme, ‘asam laksa’ and chicken rice, and the ...
KUALA LUMPUR, May 18 — “It is, at its core, a Chinese restaurant, but one that borrows freely from the chefs (sic) many experiences... There is no dogma here, no rigid adherence to an imagined past. And in that way, it feels true.” In February, just five …