INTERFILM 40 International Short Film Festival Berlin
5 - 10 November 2024

Festival Breaktfast Club

At Roter Salon from Wednesday (6 Nov) to Saturday (9.11.) from 9am to noon for accredited filmmakers and guest.

A film festival is a place to tell stories. How food connects us all is a long and complex story. We shall make it short, in the spirit of a short film festival, by concentrating on a small part of this narrative, focussing on the east-west colonial and post-colonial influences.

Zaki Omar and Hanno Baethe are Berlin-based media artists, who have worked together under the name mata-mata since the early 90s. Zaki is a Malaysian, a former journalist, who moved to Berlin in 1990. Hanno spent most of his adult life in West Berlin until the fall of the Wall in 1989 and is a video art pioneer of the 70s and 80s. After Zaki's MA in Interactive Media in London in 1997, they began creating interactive time-based media. Their works have been screened and received prizes at international media festivals. Zaki and Hanno have both taught as professors in video/media design and production at German universities. In 2017, they ran a workshop with a group of 11 year olds to produce two stop motion music videos for the KUKI film festival. For the past few years, they have started to use food as a medium to tell stories about Malaysia’s cultural heritage and connecting this with other culinary journeys, using the supper club format.

Menue

Wednesday & Thursday

  • Granola and plain yoghurt
  • Red Bean Steamed Buns
  • Kuih Bakar Pandan: a pandan-infused custard-like cake with a topping of sesame.
  • Spekkoek in Dutch and Kuih Lapis Legit in Indonesia
  • Cornish Pasties with Sweet Chili Jam
  • Pulut Kunyit
  • Tofu Rendang: an Indonesian/Malaysian dish usually made with beef, this is the vegan take on this dish. Fried tofu is cooked in the special aromatic rendang spice mix with coconut milk and lemon grass.
  • Acar Rampai: with origins in India, this Malaysian / Indonesian version has julienned carrots, cucumber with finely sliced fresh ginger, shallots and fresh red chilis pickled in a spicy, sweet and sour brine.
  • Blue Butterfly Pea Rice
  • Vegetarian Kari Kapitan

Friday & Saturday

  • Granola and plain yoghurt
  • Butter Scones with Clotted Cream and Marmelade
  • Kek Sarang Semut
  • Stollen: German Dried Fruit Bread
  • Kuih Cara Berlauk with Sweet Chili Jam
  • Roti Canai
  • Vegetable Curry
  • Nasi Lemak with Hard-boiled Eggs, Fried Peanuts and Cucumber
  • Sambal Tumis
  • Fried Tempeh