“The calamari preparation gives us a rice noodle-like texture, so we had the pasta. Then it was finding a way to make a sauce light enough not to compromise the taste of the calamari but coating it in a way that made you feel like you were eating the perfect carbonara…”

“When we buy tuna, we always buy the whole fish. As you can imagine, we bought very little tuna in the early days, with the original Saint Peter being quite a small restaurant with a small coolroom…”

“I came up with this recipe when I was dreaming about Christmas ham one day. The glaze is sweet, sticky and ever so slightly bitter. Chicken legs, which comprise the thigh and drumstick, are the most flavourful part of the bird, and are made even better with a sweet glazed crispy skin.” - Olivia Galletly

“The quality of beef in Malaysia sucks, and my grandparents never ate beef because of their religious beliefs. One of the few times we ate it was at Kayu Nasi Kandar, a shop in Petaling Jaya that serves rice with a choice of curries on top. The rendang gravy at Kayu was delicious, but the beef was so tough and chewy…