KITA CONVERSATIONS

A PLATFORM TO DISCUSS ABOUT THE FUTURE OF FOOD

Kita Conversations is an ongoing dialogue regarding food and its production, history and consumption in the Southeast Asia region. It is a platform to discuss gastronomy and the F&B industry without the buzzwords that have adulterated well-meaning concepts like authenticity, farm to table and sustainability.

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Fundamental Hospitality: Our Core Values as an Industry | Oliver Truesdale Jutras | Kuala Lumpur

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Sun Worship: Being a Chef in the Pre-Apocalyse | Oliver Truesdale Jutras | Singapore

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Looking into The Past to Feed the Present | Nithiya Laila | Kuala Lumpur

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Decoding Enzymes: Novel Culinary Techniques | John Regefalk | Kuala Lumpur

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Following The Money: How To Save Big by Reducing Food Waste | Benjamin Lephilibert | Kuala Lumpur

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Anissa Helou | Feast: Food of the Islamic World | Kita Conversations 2023

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Sustainability Not Only as a Practice, But a Frame of Mind | Matt Orlando | Singapore

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Culinary Causeway: Gastronomic DNA of Malaysia & Singapore | Khir Johari | Kuala Lumpur

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Defining and Redefining Luxury through Local Ingredients | Chele Gonzalez | Kuala Lumpur

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Elevating Malaysian Cuisine in Australia | Diana Chan | Kuala Lumpur

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A Sustainable Ecosystem | Deepankar Khosla | Singapore

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The Profound Impact of Culinary Ratings & Celebrity Chef Culture | David Thompson | Singapore

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The Role of Chefs in Shaping Alternative Food Networks | Eric Olmedo | Kuala Lumpur

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Transforming Hyatt’s Flagship Asian Hotel Into A Pinnacle of Sustainability | Steffan Heerdt | Kuala Lumpur

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The Trend of Temperance | Aaron Trotman | Kuala Lumpur

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Heterogeneity: The Myth of a Singular Indian Food Identity | Prateek Sadhu | Singapore

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The Whole Beast: Crafting Menus Out of One Animal | Peter Smit | Singapore

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The Making of Kampot Pepper | Nithiya Laila | Singapore

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My Neighbours in Kandahar Street | Khir Johari | Singapore

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Cultured Meat: The (Unedible) Elephant in the Room | George Pepou | Singapore

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Sustainability of the Mind | Matt Stone | Singapore

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Bahay Kubo: My Home Away From Home | Kurt Sombero | Singapore

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Growing Food Sustainably: Aquaculture | Dr Farshad Shishehchian | Singapore

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Moving Margins: Drinking More Whilst Staying Sober | Aaron Trotman | Singapore

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Panel: The Malaysian F&B Landscape | Darren Chin, Jenifer Kuah, Raymond Tham | Kuala Lumpur

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Panel: Navigating The Plate | Ami Sugiyama, Darren Chin, Oliver Truesdale Jutras | Kuala Lumpur

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