Mandy Yin on Celebrating Malaysian Food and the Realities of Running a Restaurant
Briefly

from London On The Inside3 weeks ago
burnout in corporate law drove my decision to transition into food, as I needed to rediscover my passion and start from the grassroots level.
London On The Insidehttps://londontheinside.com/mandy-yin-on-celebrating-malaysian-food-and-the-realities-of-running-a-restaurant/
I realized the burger stalls in London street food markets were popular, which inspired me to create a unique Malaysian burger option, starting my culinary journey.
London On The Insidehttps://londontheinside.com/mandy-yin-on-celebrating-malaysian-food-and-the-realities-of-running-a-restaurant/
The demand from my customers encouraged me to open a pop-up restaurant, leading to Sambal Shiok Laksa Bar and its success in Highbury.
London On The Insidehttps://londontheinside.com/mandy-yin-on-celebrating-malaysian-food-and-the-realities-of-running-a-restaurant/
Cooking the satay burger on Saturday Kitchen was a celebration of my journey, though I decided not to include it in the restaurant menu.
London On The Insidehttps://londontheinside.com/mandy-yin-on-celebrating-malaysian-food-and-the-realities-of-running-a-restaurant/
Read at London On The Inside
#food-industry #street-food #culinary-journey #restaurant-opening #malaysian-cuisine
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