Ep 3: Tomyum & Tandoori


Meg discovers that her uncle has been cutting corners in Soleil and walks out. Unable to reach Sabrina, she enters a nearby tomyum shop and meets the intriguing owner, Zaid. On the other side of town, Kiki discovers her father’s little secret while out on a date with Andrew. Sabrina warns Andrew about getting in too deep with serial manipulator Kiki and then realizes that she has been neglecting her friendship with Meg.

Featured Guest Star

Kenji Sawahii as Sebastian Wong. A man who grew suddenly rich from his contract work, Sebastian spoils his wife and daughter. But is it from love or a sense of guilt?

Director: Atomsk
Writer: Honey Ahmad
Cast: Nadia Aqilah Bajuri, Dawn Cheong, Chelsia Ng, Bront Palarae, Tony Eusoff, Gavin Yap, Kimi Ordie, Justin Nazreen
Guest Stars: Wong Yok Kim, Kenji Sawahii, Chew Kinwah, Michael Chen
Genre: Drama
Time: 22.35

The Language of Food

This episode is titled Tomyum + Tandoori because it features prominently in the ‘attraction’ and ‘date’ scenes of this episode. Zaid captures Meg’s attention when he tells her what the key of a good tomyum is. A recurring theme in I Eat KL is the language of food that the characters share. Even though she’s Paris trained and he did his apprenticeship in Pattani they are still able to spark over food. 

A Good place to meet Chicks

For Zaid’s tomyum shop we wanted somewhere large enough to show he’s a successful restaurateur but also a place that is very ‘local’ and unpretentious. We shot at Amin Tomyum in Shah Alam which had a window into the kitchen where Zaid can peek out to steal looks at this beautiful Nyonya girl he’s been eying. Only thing we didn’t foresee was how ridiculously popular the place was. There were people showing up with a carload of children even at midnight!

How can you prefer Breast meat over Thigh?

For simple Chicken Tandoori, mix 200ml plain yogurt, 2 garlic cloves (mashed), 1 inch ginger (mashed), 1 Tbs paprika, 2 Tbs cayenne pepper, 2 Tbs coriander powder, salt and pepper to taste. Once you have a vermillion paste rub it on 4 chicken thighs at let marinate for 2 hours. Roast in a 170C preheated oven for 25 mins until juicy and charred. Serve your succulent thighs with raita. Or you can just go here for our FAV tandoori in KL.


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