Audrey Teh founded Manmaru Udon back in 2013 as a self-service restaurant to provide a well-rounded culinary experience. They recently opened their second outlet, Manmaru Robatayaki and Bar, which allows the chef to take charge of their creative concoctions. However, a set of seven sashimi variety can set you back RM200. How does this luxury dining place survive when consumers are holding back on spending? We find out.

This and more than 60,000 other podcasts in your hand. Download the all new BFM mobile app.

Categories: 

Tags:  Manmaru Udon,  udon,  Japanese cuisine,  sashimi