A tasty balance of flavours and colours

Chef Kamarudin Dali (better known as Din) with presenting the Ramadan spread served at Mosaic, Mandarin Oriental, Kuala Lumpur.

CHEF Kamarudin Dali’s cooking philosophy is one that mixes a balance of flavours and colours when preparing food for guests at Mandarin Oriental, Kuala Lumpur.

“My approach is to present classic, kampung-style cooking in a modern setting,” said the Malay sous chef better known as Din.