33-year-old Asyraffie Bin Mohamed Shukor is an accidental chef who fell in love with the art of fine-dining cooking while working in the modern European restaurant Iggy’s. When his dream to start his own restaurant fell through, Asyraffie, decided to continue his fine-dining journey in a hawker centre, blending haute cuisine techniques with the vibrant flavours of local street food.
From serving six customers a night in a private fine dining restaurant to serving 200 plates in four hours in a hawker centre, Asyraffie has not compromised in his cooking techniques that brought him fame and acclaim. He serves a dish called Nasi Kerabu, which is unfamiliar to most Singaporeans. Yet it has attracted customers from across the island. So, why are people willing to pay more than $10 a dish and queue for up to 45 minutes for an unknown dish in a hawker stall?
00:00 Introduction
01:01 Fine dining at a hawker stall?
03:15 Cooking Nasi Kerabu with gourmet techniques
06:36 Challenges of running a hawker stall
08:40 Why Asyraffie had to increase the price of his food
10:52 How Asyraffie became a fine dining chef
14:47 Can Asyraffie strike a balance between quality and profitability?
18:56 Expanding his menu and extending opening hours
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About On The Red Dot: CNA's weekly programme documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging.
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