$13 For Restaurant-Style Fine Dining In An Yishun Hawker Center? | On The Red Dot - I Am A Hawker

Поделиться
HTML-код
  • Опубликовано: 28 июн 2024
  • 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
    ===========
    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 ...
    #CNAInsider #OnTheRedDot #FineDining #Hawker #Passion #Singapore #Food #Cooking
    For more, SUBSCRIBE to CNA INSIDER!
    cna.asia/insideryoutubesub
    Follow CNA INSIDER on:
    Instagram: / cnainsider
    Facebook: / cnainsider
    Website: cna.asia/cnainsider

Комментарии • 229

  • @genosypheus
    @genosypheus Месяц назад +466

    this young man has integrity, he will go far and prosper

    • @jessicaregina1956
      @jessicaregina1956 Месяц назад +12

      He will close down his stall soon!

    • @genosypheus
      @genosypheus Месяц назад +4

      @@jessicaregina1956 moving to restaurant?

    • @jessicaregina1956
      @jessicaregina1956 Месяц назад +10

      Moving to pasar pagi!

    • @lendleasereit6797
      @lendleasereit6797 Месяц назад +5

      my impression is he is very honest and candid

    • @limzhiliang9424
      @limzhiliang9424 Месяц назад +21

      How frequently will Singaporeans spend $13 for a meal in a hawker centre especially in Yishun? Try once yes, but what is the frequency of repurchasing especially ur serving the same people everyday in the neighbourhood area. Need to know your numbers before doing a business. Calculate your odds

  • @gabrielwee5188
    @gabrielwee5188 Месяц назад +382

    What a transparent and authentic stall owner. Respect that he is meticulous in preparing his food and does not cut cost to take the quick profit. Hopefully, more people will take notice of his workmanship and may his business strive. Hope to try his Nasi Kerabu soon.

  • @norizawahab2285
    @norizawahab2285 Месяц назад +140

    I have tried the Nasi Kerabu. It was sensational. The kerabu was refreshing. A chef with lots of integrity and pleasant personality.

  • @Marcho978
    @Marcho978 Месяц назад +62

    This guy understands that being in good health is going to tide him through bad times which may cripple others. That extra bit of strength to lift more, that extra cardiac capacity can sometimes mean the difference between getting over a hurdle to success or falling and dying right then and there. Absolute Chad.

  • @just88
    @just88 Месяц назад +139

    I am impressed with this young man's standing on his principle - not serving alcohol because he does not drink alcohol himself.

    • @sirius1807
      @sirius1807 Месяц назад

      the investor didnt look to his name, its obvious he is muslim

    • @reikaratnam
      @reikaratnam Месяц назад +1

      Kinda inconsiderate

    • @460Feeguapo
      @460Feeguapo Месяц назад

      muslims can't drink nor serve alcohol

    • @smonyboy
      @smonyboy Месяц назад

      33 already you call him young man. lol uncle already

  • @imrank9282
    @imrank9282 Месяц назад +51

    His stall is just a few minutes walk from my house, and lemme tell you, it is WORTH IT, easily could be a $20-30 restaurant dish. Not the most authentic cos he did add some creative flair, but kinda authentic enough and extremely tasty and unique. Go support him!

    • @YusriSapari
      @YusriSapari Месяц назад +2

      totally agree with the value of the dish vs the price

    • @reikaratnam
      @reikaratnam Месяц назад

      What a waste of $

    • @calebwee328
      @calebwee328 10 дней назад

      @@reikaratnam hater much? See u commenting negative stuff everywhere

  • @pikepushup
    @pikepushup Месяц назад +114

    Respect this brother for owning his food and life 💪 Especially hitting the gym so the body and mind are in peak condition for the service ahead.

    • @hyk33
      @hyk33 Месяц назад +2

      ya!! respect his mentality

  • @EcomCarl
    @EcomCarl Месяц назад +22

    The story of this Singaporean hawker applying fine dining techniques to traditional hawker food is truly inspiring! It show us the potential for innovation in any culinary space, no matter how humble the beginnings might be. 🍽

  • @jefferytay3225
    @jefferytay3225 Месяц назад +12

    Respect for this bro. The amount of hours and effort to be put in.... everything from prep, cooking, the CLEANING up....one man army. It's never easy. I hope you can make it big bro!

  • @snooppy88
    @snooppy88 Месяц назад +56

    this man deserves our singaporeans support.

  • @huilintay9275
    @huilintay9275 Месяц назад +70

    The quality for hawker food is really good. And the way he speaks of his food and advises customers the order to eat the food speaks volumes and pride that he has on his food. The basmati rice and the winged bean salad are really very good!

  • @aspiringmodernistchef
    @aspiringmodernistchef Месяц назад +78

    Just from the techniques (wet brining and the use of weight instead of volume measurement) and advanced equipment (already spotted sous vide and Thermomix) he exhibited, I already have full confidence his food can't be bad. This is one thing I think most hawkers lack, the pride in making food. Most just stick to original (but maybe inferior) methods of preparation but this guy, when he knows of a more superior way of cooking, he seeks to incorporate them into traditional food, to elevate it to greater heights. This alone is worth the price he charges. The pride someone has in a job will come through. Clearly he has that pride when he exhibited his inquisitiveness by wanting to know the why for doing things. This understanding of the why instead of rote memory will make his knowledge more generally applicable to other situations that might call for it. The combination of the above reasons is probably why neither he nor I have seen other hawkers incorporating sous vide even though that is the perfect method to cook large batches of food and keeping food quality consistently good. A very good time management tool as well.
    Just from knowing how he prepares his food, it already makes me want to visit his stall. I think his problem is a marketing problem. Ordinary people won't know what good food is, much less recognize it. Maybe he can educate people why his food is better, why certain techniques he used make his food stand out, etc. At least for me, because I have above average understanding of culinary techniques and knowledge, I can immediately know how good his food will be without even tasting them. Ordinary folks though, will be looking at that price and complaining before even trying the food, a hurdle and barrier he will need to overcome so that people can appreciate the true value of his food and be willing to part with their money.

    • @harisrames5152
      @harisrames5152 Месяц назад +1

      cheapos will always be cheapos cannot change that mindset 🤣

  • @andrewlim9700
    @andrewlim9700 Месяц назад +62

    This Chef is going to get Michelin stars very much sooner than he might imagine. Perhaps many more Influencers should be eating at the stall in the next few weeks, and consider investing to develop more stalls for South East Asian venues.

  • @andyhooutdoors
    @andyhooutdoors Месяц назад +33

    Way to go young man! Much respect for your attitude and determination. Man of integrity for sure and I hope your business will progress.

  • @geekroute
    @geekroute Месяц назад +21

    hardworking young man. will support him

  • @melmelexplores
    @melmelexplores Месяц назад +16

    The food he serves is tasty and comes from the heart! ♥️ do support him if you haven’t tried his food before!

  • @daddyraffles7083
    @daddyraffles7083 Месяц назад +26

    Wowww...new element
    It's time for premium hawker center for quality food serving 👍

  • @equator2010
    @equator2010 Месяц назад +11

    Very admirable young man with integrity and work ethic. I wish him all the best and he will get good mentors/ investors

  • @lady07X07
    @lady07X07 Месяц назад +13

    That explained the price. Good quality food served.. will come and try somedays! All the best!

  • @ji1511
    @ji1511 Месяц назад +15

    The food quality looks amazing.. I will definitely want to try it. This young gentleman has a good attitude.

  • @hyk33
    @hyk33 Месяц назад +6

    The first thing that caught my attention was his opening statement of going to gym. Fully respect that mentality 😃 !

  • @dotdotdotz
    @dotdotdotz Месяц назад +8

    The nasi kerabu was absolutely mindblowingly good!

  • @Ivanheim1
    @Ivanheim1 Месяц назад +10

    I am from the Philippines and goes to Singapore 2x a year to visit my kid. Will go to Yishun and visit you brother and eat everything! :)

  • @alien13579
    @alien13579 Месяц назад +5

    i don't think he has competition at all
    he understands that no one is going through that length to prepare a plate of nasi kerabu to sell cheaper than him

  • @bonix_kurukutoyz
    @bonix_kurukutoyz Месяц назад +7

    I learn cooking in a hawker kitchen before. Sous vibe technique is one of it. Keep it up bro! Your doing good 👏🏼👏🏼👏🏼

  • @MichaelTanri
    @MichaelTanri Месяц назад +4

    respect to you brotha! Not an easy feet running a hawker stall and being in the f&b. Best of luck 🦾

  • @nicholascheang
    @nicholascheang Месяц назад +4

    Honestly, we have to accept that we have to pay our local F&B businesses the fair prices they deserve. If they cannot earn money, they cannot continue serving us delicious food with the same passion they had when they decided to start. Nobody starts a business to breakeven.

  • @Herry.Langitan
    @Herry.Langitan Месяц назад +7

    Tomorrow surely got long queue. And hopefully it will stay that way👍

  • @kevb202
    @kevb202 Месяц назад +8

    Great job abang Affie.. Glad to see your notebook still alive.. got it wet many times.. hehe.. More power and good luck bro.. Hope to try it someday!!!! Rooting for your success!!! - Karl B

  • @MaryamAmanda
    @MaryamAmanda Месяц назад +2

    Honestly I feel like his journey as a whole is so so so so interesting 😂 like you just never expect what he would do but he's just there doing and creating new things 👍🏼👍🏼👍🏼

  • @cqf30
    @cqf30 Месяц назад +21

    I hope he moves into the CBD one day. A much larger lunch crowd compared to Yishun and I would hazard slightly more affluent.

    • @MrRazorteeth
      @MrRazorteeth Месяц назад +3

      yes! open at amoy or maxwell food centre

    • @anthtan
      @anthtan Месяц назад +6

      Rental would be more though

    • @Ivanheim1
      @Ivanheim1 Месяц назад +5

      He chose Yishun for a reason. Maybe its near his place and rental is affordable.

  • @beger4423
    @beger4423 Месяц назад +7

    The nasi lemak and teh tarik at this hawker centre is 🔥 🔥 🔥

  • @sleepyman6598
    @sleepyman6598 Месяц назад +8

    True meaning of having your own values and being yourself. Salute!

  • @janeloh2952
    @janeloh2952 Месяц назад +9

    He’s really Passion in his trade!!!! Cheers!!!!! Huat Ah!!!!!

  • @zixianchen9901
    @zixianchen9901 Месяц назад +9

    Your mindset's so inspiring

  • @KHobbies_cina
    @KHobbies_cina Месяц назад +3

    i love his mom's articulation of words

  • @Unazaki
    @Unazaki Месяц назад +1

    I’m definitely going to try this next month when I’m back in Singapore! This looks so good and I’m amazed he’s done so many things that u usually only see in restaurants!

  • @meloon5876
    @meloon5876 Месяц назад +4

    Will go taste your food. Love yr great effort.
    Super young man. So proud of u!

  • @tomhardy90
    @tomhardy90 Месяц назад +3

    Digging that mentality bro! Power to you and proud of you. May Allah increase you in His blessings 🤲🏽 Now I’m going to go and order some soon 😉

  • @patspice5520
    @patspice5520 13 дней назад +1

    Tried, tasted, highly highly recommended❤❤❤❤

  • @FxScaM
    @FxScaM Месяц назад +21

    $13 for the chicken variant still ok, but $22? Nw I’m curious to head down and try the food to see if it’s worth the price

    • @user-uh7im5wd1m
      @user-uh7im5wd1m Месяц назад

      Skibidi

    • @keemarotichai
      @keemarotichai Месяц назад +4

      its preparation that goes into the food that few appreciate and can understand unless they cook themselves.....hard and challenging dishes...not pasta pizza shite.

    • @bosansekali898
      @bosansekali898 Месяц назад +4

      It is a whole fish prepared well. Will cost much more in a restaurant.

    • @traviskoh999
      @traviskoh999 Месяц назад

      @@bosansekali898 yea, precisely this is not a restuarant, duh

    • @jacquemjw8292
      @jacquemjw8292 Месяц назад +3

      It’s the process of cooking the food that takes time and effort. Sous vide for that matter. Of course everyone has the right of choice.

  • @joanthechin
    @joanthechin Месяц назад

    Thank you for sharing your story! I’d love to visit and try your food, all the best in your craft! 🌟

  • @johntruth1004
    @johntruth1004 Месяц назад +4

    adding more cooking process = add cost. Kudos when you want to give quality over cost. I hope with this added cost you can still go on.

  • @Cross291
    @Cross291 Месяц назад

    What a wonderful watch! Bravo!

  • @nylemaniebo9
    @nylemaniebo9 Месяц назад +6

    Definitely, quality over price ❤❤❤

  • @adnansteady1259
    @adnansteady1259 Месяц назад +1

    Power bro! Respect!

  • @aarong.5979
    @aarong.5979 Месяц назад

    Amazing, will support!

  • @ArwenCyrilBaxter
    @ArwenCyrilBaxter Месяц назад +1

    tried all 3 dishes. It was sensational. It became my go to weekly place to eat kerabu.

  • @theachilles96
    @theachilles96 Месяц назад +2

    So long as younger hawkers are getting into the hawker scene, it's all good.

  • @easypitsy
    @easypitsy Месяц назад +3

    I love nasi kerabu, and I like his cooking technique

  • @Onana888
    @Onana888 Месяц назад

    nice one lahh bro, i will support you when I'm in yishun!! support our local hawkers

  • @tuapuikia
    @tuapuikia Месяц назад +3

    Ok. I will go try it soon 😊😊😊

  • @yukisnoww
    @yukisnoww 28 дней назад

    This sounds like a dish I would like but never knew existed. I will give this a try next week!

  • @samsplayground8646
    @samsplayground8646 Месяц назад +1

    class bro. might come there later

  • @psychedelia8240
    @psychedelia8240 Месяц назад +7

    Hardworking!

  • @rashminable
    @rashminable Месяц назад +3

    I'm going to travel to Yishun for this.

  • @markomarin3414
    @markomarin3414 Месяц назад

    Hope one day this young man open up his own Nasi kerabu restaurant.
    Love to see young entrepreneurs that so driven by their passion

  • @kopi73
    @kopi73 Месяц назад +2

    Very talented... 👍👍👍

  • @MSCecilia1000
    @MSCecilia1000 Месяц назад +2

    Good job! You may try special dish only for certain days to get more customer attention! For example Nasi Kerabu Sotong/Udang on every Wednesday and Friday. (Just little suggestion) Keep it up! Wish you good business always!

  • @blzy3333
    @blzy3333 Месяц назад +2

    Can’t wait to try! Looks good!

  • @lendleasereit6797
    @lendleasereit6797 Месяц назад +2

    feel like trying now.. looks dam good

  • @musicalli1324
    @musicalli1324 Месяц назад +1

    had nasi kerabu for the 1st time recently at a hawker centre too, did not know i needed to mix the rice & veg. no wonder the veg alone seemed slightly off.

  • @kianomics1614
    @kianomics1614 Месяц назад +3

    Must support!

  • @lissalow
    @lissalow Месяц назад +5

    Catering? Birthday parties, baby's first month, weddings...

    • @SlowRkers
      @SlowRkers Месяц назад

      Abit hard for him to focus on those as it'll require him to close his stall for those events which might impact his overall stall image

  • @NighaSauce
    @NighaSauce Месяц назад +6

    Genius, sousvide lamb for consistency definitely quality cooking methods and you can see his pride in his food.

  • @moltenvanilla5935
    @moltenvanilla5935 Месяц назад +1

    Will check it out ❤ Jiayou!!!!

  • @P37_28
    @P37_28 Месяц назад

    Good food. Hardworking and honest chap. Begins at hawker. Will not last long in hawker, because he will soon be opening his own restaurant.

  • @fdqmstffa8915
    @fdqmstffa8915 Месяц назад

    Steady bro 💪🏻

  • @leslietank.c2501
    @leslietank.c2501 Месяц назад +1

    Very rare Young Chef will do this in Singapore ❤

  • @Babyy777
    @Babyy777 Месяц назад +2

    Lol even the food blogger got it wrong. Yellow nasi kerabu is from Terengganu, Blue is Kelantan. The colour comes from the colour of its ingredients

    • @aspiringmodernistchef
      @aspiringmodernistchef Месяц назад

      Hahaha, you would have expected more from food bloggers, right? Sometimes, I even wonder if they are qualified to even be the judge of the food when they can't get the technique right.

  • @Yoginawa
    @Yoginawa Месяц назад

    Semoga berjaya Bro!

  • @hausofyana1995
    @hausofyana1995 Месяц назад +1

    his smile omagawd

  • @ECOSAM_
    @ECOSAM_ 23 дня назад +2

    It's more important than ever to support each other. Buying local helps all of us in Singapore thrive. Let’s do this together! 🌟

  • @ELEKTRARE
    @ELEKTRARE Месяц назад

    His food looks so yummy 😋 so fresh wow very talented cook 👨‍🍳

  • @36MSERIAS
    @36MSERIAS 26 дней назад

    His ayam percik alone look quite delicious. Gonna try his food when I'm in Singapore

  • @brandofhero
    @brandofhero Месяц назад

    Happy to visit this shop if I ever do travel to Sg.

  • @Humanoid38
    @Humanoid38 Месяц назад

    Hello 👋 from Malaysia 🇲🇾 hope to try this nasi kerabu 1 day. All the best 💯

  • @whitepod
    @whitepod Месяц назад +1

    respect!

  • @lendleasereit6797
    @lendleasereit6797 Месяц назад +2

    deserves more support for that amount of preparation and price.

  • @exploringwithruz
    @exploringwithruz Месяц назад +1

    Ok I’m gonna do a food review on this dude’s nasi kerabu.

  • @winwinwin282828
    @winwinwin282828 Месяц назад +1

    How to increase vol if doing it alone?

  • @e2eni711
    @e2eni711 Месяц назад

    Bismillah,semuga awak terus Berjaya dlm bidang ini,in syaa Allah Aamiin

  • @tonline3266
    @tonline3266 Месяц назад

    never taste that, but looks delicious

  • @celestialstar124
    @celestialstar124 6 дней назад

    I want to travel all the way to yishun to try this stall.

  • @seminky5341
    @seminky5341 Месяц назад

    This is for sure michelin level where the guy inovate and using technique

  • @kasajizo3136
    @kasajizo3136 Месяц назад +1

    the fact he can sell 13 dollars means his food is good at least

  • @jintanmanis5000
    @jintanmanis5000 Месяц назад +2

    Pakai arang lagi👏🏽👏🏽👏🏽👏🏽

  • @spzenza707
    @spzenza707 Месяц назад +1

    $13 for that kind of food? I'm more than happy to pay for that kind of quality of meal. Restaurants will charge you absurd amounts for those dishes

  • @jamo3976
    @jamo3976 Месяц назад

    Fine dining without alcohol is an impossible ask I’m afraid. Hope this hawker thing works out for him!

  • @jiti5034
    @jiti5034 Месяц назад

    Grilled Chicken/ Lamb with tangy sauce and that salad... why would people not like it 😀

  • @cant461
    @cant461 Месяц назад +1

    power la bro

  • @jiti5034
    @jiti5034 Месяц назад

    It does not sound that foreign given that Nasi lemak is know challenge is in Hawker setting speed , but depending upon location he will get loyal customer base may be advance paying and booking! will reduce the waiting time!

  • @user-is7wb9xh7s
    @user-is7wb9xh7s Месяц назад +1

    Which Yishun hawker centre please. I like to eat at this stall. Tks

  • @kiajoonyong7041
    @kiajoonyong7041 Месяц назад

    So proud of N levels . Last time I was in N levels too

  • @GameFuMaster
    @GameFuMaster Месяц назад +1

    so much in life is just about luck. Right place, right time.

  • @pudanielson1
    @pudanielson1 Месяц назад

    Manglish and Singaporean English is so interesting.

  • @junbabii5621
    @junbabii5621 Месяц назад +1

    SICKKKKKK

  • @godbless965
    @godbless965 Месяц назад +3

    45mins queue ? I was there last week, it's more like 5mins

    • @Ivanheim1
      @Ivanheim1 Месяц назад +2

      Maybe 4 to 5 mins :)

  • @apaini9941
    @apaini9941 Месяц назад +1

    Yup...!! If u can afford to drink rm15-rm20 coffee at Starbucks , etc etc...
    U can afford to eat this dish...!

  • @jiti5034
    @jiti5034 Месяц назад

    Is the sauce cooked or raw? i meant the sauce put on Chicken the other one looks like a cross between a Chatnai ( Indian ) and Sambal