The ninth month of the Islamic calendar, Ramadan is observed by Muslims as a time for reflection, prayer, community and fasting. From sunrise to sundown, those observing Ramadan abstain from eating or drinking. For chefs, being surrounded by food is part of the job by nature from tastings to quality checks. But what happens during Ramadan when eating is off-limits?
Tatler speaks to chefs Shahrul Ainizan Mohd Yusof and Farhan Bohari of The Chow Kit Kitchen & Bar to learn more about the challenges and their Ramadan favourites.
Describe a day in your life during Ramadan.
SA: Wake up early in the morning, at 4.30am to have Sahur and prayers with my family, before starting the day. After Sahur, I would go along the normal routine of the day, which includes going to work. When I am not working, in the evenings I would go to a Ramadan bazaar to buy food to breakfast with my family.
What does Ramadan mean to you?
FB: It’s a holy month for us as Muslims. It is a month of prayer, humility, giving, and improving our spiritual connection.
What is your favourite Ramadan dish?
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