Tatler Malaysia

BEYOND THE PLATE

“Kitchen life has always felt natural to me,” Masashi Horiuchi smiles. The good-natured executive chef of Entier and Potager sits opposite me in Potager’s impressive dining room, where I face the open kitchen. “Many people think that being a chef lacks work-life balance, but since I started cooking, I’ve felt that the challenges along the way have been instrumental in shaping who I am today,” he continues.

Horiuchi began cooking at the age of 16 but his exposure to

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