Ange Branca's new Kampar celebrates her family's heritage with Malaysian dishes and Hakka cuisine while providing a platform for chefs from underrepresented cuisines.
Ange Branca's new Kampar celebrates her family's heritage with Malaysian dishes and Hakka cuisine while providing a platform for chefs from underrepresented cuisines.
In the kongsi, Branca also is also introducing Hakka cooking, a Chinese cuisine preserved in Kampar, her hometown, with dishes such as wagyu suen poon chee and chili pan mee .On the first floor, opening later, will be a second restaurant that will offer a fixed-price tasting menu by a chef in residence. The idea is to spotlight chefs from other underrepresented cultures, such as Sri Lankan cuisine, which is too often lumped into Indian food, Branca said.
With her grilled skewers and a bar serving coffee and tea drinks, Sate Kampar was a novelty in a town largely unfamiliar with Malaysian cuisine. “I would like them to have their own restaurant when they leave here,” Branca said of the resident chef. “Pop-ups are great to get our feet wet. But there is still a bridge between pop-ups to owning and running your own restaurant. You need to be able to create a financial history to get the required funding when they need to. For people making underrepresented food, it is very difficult to get funding.
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