33yearold Asyraffie Bin Mohamed Shukor is an accidental chef who fell in love with the art of finedining 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 finedining 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

===========
About On The Red Dot: CNA's weekly programme documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging.
===========
On The Red Dot playlist:    • On The Red Dot | Full Episodes  

#CNAInsider #OnTheRedDot #FineDining #Hawker #Passion #Singapore #Food #Cooking

For more, SUBSCRIBE to CNA INSIDER!
https://cna.asia/insideryoutubesub

Follow CNA INSIDER on:
Instagram:   / cnainsider  
Facebook:   / cnainsider  
Website: https://cna.asia/cnainsider