A delicious new chapter for progressive Malaysian eatery Akar Dining

The shima aji represents Low's careful veering towards Japanese ingredients, as and when required. — ABIRAMI DURAI/The Star

Evolution is the way in which we embrace change – both in ourselves and in the world at large. It is a sign of growth and discovery and often a catalyst for bold, brand new ideas and inceptions.

But implementing change isn’t easy – especially if you are pivoting even marginally from something you have become known for. This is exactly the sort of dilemma that Aidan Low, the celebrated chef-owner of Akar Dining, faced before he finally made the decision to renovate the eatery and recalibrate the restaurant’s culinary DNA – a makeover that was unveiled a month ago.