Two weeks before the opening of his restaurant Two Sons Bistro, Steve Tay had a niggling feeling that something’s missing from its menu. “We didn’t have a unique selling factor. There has to be a highlight to the menu – or Two Sons would just be another cafe or bistro. I needed something that would keep people coming back,” says Tay.
Magic happens when you ask the right questions. What popped into his mind was his love for clams and mussels, and how hard it was to find good servings of these in Kuala Lumpur.
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