Dry Extract is Falstaff’s mini-interview feature. We ask top professionals from the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think.
Mandy Yin is the Malaysian chef-owner of Sambal Shiok Laksa Bar and Nasi Economy Rice, both in London. Yin is a former lawyer and self-taught chef who takes her inspiration from childhood memories of Kuala Lumpur combined with life in the UK. In March 2021 she opened Sambal To Go, the takeaway side to her main restaurant and will release her first book, The Malaysian Cookbook in October 2021
Don’t stress/worry about things you cannot change.
Be kind
I am not reading anything to be honest. Prefer podcasts at the moment as I can listen to them whilst I travel around: Dave Chang, Eat, Sleep, Work Repeat, T42, The Singapore Noodles Podcast
Anything from the 90’s
I would be a dog walker
Speaking Mandarin
Walking
While dining with friends
Nice people in my life
Vittles
Lubentiushof Riesling trocken, Mosel, Germany
From asking others for advice
Penang char kway teow and fresh watermelon juice
