The yellowtail tuna is light and delicate and has obviously been made with a lot of care and attention to detail. - YAP CHEE HONG/The Star
On a sunny Tuesday evening, Ember Modern Bistro in Kuala Lumpur is slowly awakening to life. The eatery’s epicentre is a long, sprawling open kitchen which forms the heart of the space.
Here, chefs work fluidly alongside each other, slicing, frying and grilling like a well-rehearsed orchestra. The maestro behind this harmonious symphony is charismatic 32-year-old chef-owner Gary Anwar.
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