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Master Class: Contemporary Malay Cuisine with Chef Nurl Asyraffie

22 July 2023 (Sat), 1pm - 5.00pm



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Book by 12 July Sep to Enjoy 10% Early Bird Discount


Chef Nurl Asyraffie Bin Mohamed Shukor

Chef/Owner, Arang


Chef 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. By combining his years of experience in the F&B industry with his knowledge of the cuisine, Asyraffie aims to elevate modern Malay food.


According to the chef, Malay food has a lot of potential. “The Malay archipelago is vast and includes the Riau Islands in Indonesia, so it isn’t just about nasi padang, rendang, sambal and lontong,” says Asyraffie, who is determined to explore his heritage. He has started using regional ingredients, such as Andaliman pepper from Medan that is similar to Sichuan peppercorn and has a lemon-like aroma, warm peppery flavor, and creates tongue- numbing sensation. Asyraffie serves chickpea crackers with Japanese hamachi fish cured with Andaliman pepper that’s then smoked and aged. Join us at Chef Nurl’s master class and learn how to elevate traditional Malaysian cuisine.



Nasi Kerabu/Kerabu Rice

Fragrant nasi kunyit/turmeric rice cooked with aromatics with 8 different condiments (vegetables, herbs and fruits)


48 Hours Beef Rendang

Learn to create the most delicious beef rendang, beef short rib that is cooked for 48hours till tender and succulent. This rendang paste can work equally well with lamb or chicken. If you can’t take beef, let us know so Chef can prepare the chicken rendang for you for tasting.


Kambing/Lamb Bakar Rendang (Bonus Recipe)

Although Chef is using the same base rempah like the beef rendang for kambing bakar, the marination and cooking method for lamb rendang is somewhat different. Chef will demo how to marinate the lamb and explain the cooking process but there will be no tasting for the lamb rendang.


Sambal Budu

Delicious sambal tumis seasoned with flavorful anchovy garum.


Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants


Chef Nurl Asyraffie

View Chef’s Bio Here


Note: Chef will demonstrate all recipes. Participants will sample all the items demonstrated items.



Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

22 July 2023 (Sat), 1pm – 5.00pm