Innovative farm-to-table pizza

The laksa pesto pizza pays homage to the humble daun kesum and is very good from start to finish. — Photos: Fire & Slice

Many restaurants use the term “farm-to-table” both liberally and very loosely. Often this just means a supplier is sourcing vegetables from farms or the eatery is getting selected produce from local farms.

But when experienced chef Shawn Koh and three other partners decided to open Fire & Slice, a brand new pizza place at Sentul Depot’s Tiffin At The Yard in Kuala Lumpur, they went very firmly against the grain.