ARANG ELEVATING CONTEMPORARY MALAY FOOD
Nurl Asyraffie Bin Mohamed Shukor launched his private dining space in September 2022. The SHATEC-educated chef began his culinary career at the modern European restaurant Iggy’s. Then after two years there, he worked at Corner House followed by a short stint at Gaggan in Bangkok.
Subsequently, he worked at Thevar for two and a half years. It was chef-owner Mano Thevar who encouraged him to develop his versions of contemporary Malay food. For a few months, Asyraffie ran a pop-up at Thevar before pursuing Arang full-time. Due to the pandemic, he also had to make do with making home deliveries before starting his personal dining experience.
By combining his years of experience in the F&B industry with his knowledge of the cuisine, Asyraffie aims to elevate modern Malay food. In addition to some traditional dishes, he also prepares others using modern techniques, such as sous vide.
“I cook some over charcoal in traditional brass moulds as well. For example, Kueh Bakar Berlauk is cooked by pouring batter into brass moulds, covering them and then placing charcoal over the lids that act like ovens. You can find this dish at Malay hawker stalls. It is typically made with minced beef, sliced red chilli and coriander. I use mud crab and crème fraiche, uni and caviar for my version,” he says, adding that while the cooking is still traditional, the ingredients are elevated.
This story is from the November 2022 edition of The PEAK Singapore.
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This story is from the November 2022 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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