The Seoul-based Malaysian chef reminisces about her favourite places to eat and drink in Malaysia
Plenty has changed since we last caught up with Basira Yeusuff. Two years ago, when Covid-19 had yet to wreck havoc upon the world, the Malaysian chef was on the cusp of opening Agak Agak Seoul. Fast forward to 2021: not only is Yeusuff fully settled in Seoul, but she's also found a roommate in Perilla the cat, and has helped give Malaysian cuisine a good rep in Korean media.
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What do you miss most about being away from Malaysia?
The availability of ingredients. I'm a big fan of fresh ulam-like herbs and fruits that are geographically bound. I also love deep-fried fruit, but good bananas are difficult to come by and cempedak (the cousin of jackfruit) is almost unheard of here. I say 'almost' because you can sometimes find the frozen stuff, but it tastes dodgy. One of my favourite ingredients to cook with is bunga kantan, but can I find it here? Nope.
What is the first dish you usually eat upon returning to Malaysia and where do you go for it?
Roti Planta fresh off the griddle, accompanied by fish curry and sambal. A side of fried chicken if I'm feeling especially frisky. Followed by a Roti Tisu.