Guacamole

We discuss the trials, tribulations, and rewards that go into running a sourdough bakery space with Elizabeth and Peisze, all by themselves.

We go through each part of the duck that Keefe has worked with in his previous menu at Magic Square, from beak to brain and heart, and everything else that inspires him.

We speak about growing up in a Eurasian household in Penang and great food drawing from scraps with Ryan, the Head Chef of natural wine bar Le Bon Funk.

We learn about the conscious, sustainable life cycles of ingredients that Head Chef MJ Teoh creates at Native, driven by local cuisine and sensibilities.