Food, a universal basic necessity. A way to find solace amidst the hustle bustle of everyday life. A way to enlighten the taste buds and embark on a gastronomical adventure. As Malaysians, we can admit that food has always been a big deal. Food is unanimous with culture, and has been a unifying element throughout the changing eras, breaking the fences of race and religion that stood to keep people separate.
A small group of friends from Sunway University’s School of Actuarial Sciences decided to capitalise on the unifying effect of food by starting the Sunway Makan Club. Meet President Lim Yih Teng, Vice President Ryan Teng Yew Xiang, and their fellow committee members: the Secretary, Kong Jia Jin and Head of Research and Development, Gan Huai Shien. Piquing an interest in the newest club on the block, we have interviewed these individuals to gain a clearer impression of what the Sunway Makan Club is really all about.
It is apparent that most vegans or vegetarians choose to revise their diet for the sake of the environment and their love for animals, not because they despise the taste of meat. Some might even miss it, but there’s no reason to when vegan substitutes expertly replicate every texture. Textured soy protein, which is frequently used as the main ingredient for meat substitutes in vegan dishes, has even fooled regular meat-eaters. Hence, what else is there to say?
