$13 For Restaurant-Style Fine Dining In An Yishun Hawker Center? | On The Red Dot - I Am A Hawker
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- เผยแพร่เมื่อ 13 มิ.ย. 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
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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.
@user-vd6iy9xu8r ??
this young man has integrity, he will go far and prosper
He will close down his stall soon!
@@jessicaregina1956 moving to restaurant?
Moving to pasar pagi!
my impression is he is very honest and candid
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
I am impressed with this young man's standing on his principle - not serving alcohol because he does not drink alcohol himself.
the investor didnt look to his name, its obvious he is muslim
Kinda inconsiderate
muslims can't drink nor serve alcohol
33 already you call him young man. lol uncle already
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.
I have tried the Nasi Kerabu. It was sensational. The kerabu was refreshing. A chef with lots of integrity and pleasant personality.
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!
totally agree with the value of the dish vs the price
What a waste of $
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. 🍽
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.
ya!! respect his mentality
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.
cheapos will always be cheapos cannot change that mindset 🤣
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!
this man deserves our singaporeans support.
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!
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.
Way to go young man! Much respect for your attitude and determination. Man of integrity for sure and I hope your business will progress.
hardworking young man. will support him
The food he serves is tasty and comes from the heart! ♥️ do support him if you haven’t tried his food before!
Wowww...new element
It's time for premium hawker center for quality food serving 👍
Very admirable young man with integrity and work ethic. I wish him all the best and he will get good mentors/ investors
The first thing that caught my attention was his opening statement of going to gym. Fully respect that mentality 😃 !
That explained the price. Good quality food served.. will come and try somedays! All the best!
The food quality looks amazing.. I will definitely want to try it. This young gentleman has a good attitude.
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.
The nasi kerabu was absolutely mindblowingly good!
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! :)
I learn cooking in a hawker kitchen before. Sous vibe technique is one of it. Keep it up bro! Your doing good 👏🏼👏🏼👏🏼
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
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 👍🏼👍🏼👍🏼
Your mindset's so inspiring
respect to you brotha! Not an easy feet running a hawker stall and being in the f&b. Best of luck 🦾
i love his mom's articulation of words
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
The nasi lemak and teh tarik at this hawker centre is 🔥 🔥 🔥
He’s really Passion in his trade!!!! Cheers!!!!! Huat Ah!!!!!
Tomorrow surely got long queue. And hopefully it will stay that way👍
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 😉
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!
True meaning of having your own values and being yourself. Salute!
Will go taste your food. Love yr great effort.
Super young man. So proud of u!
Power bro! Respect!
Definitely, quality over price ❤❤❤
What a wonderful watch! Bravo!
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.
I hope he moves into the CBD one day. A much larger lunch crowd compared to Yishun and I would hazard slightly more affluent.
yes! open at amoy or maxwell food centre
Rental would be more though
He chose Yishun for a reason. Maybe its near his place and rental is affordable.
Thank you for sharing your story! I’d love to visit and try your food, all the best in your craft! 🌟
Amazing, will support!
tried all 3 dishes. It was sensational. It became my go to weekly place to eat kerabu.
Ok. I will go try it soon 😊😊😊
nice one lahh bro, i will support you when I'm in yishun!! support our local hawkers
I love nasi kerabu, and I like his cooking technique
So long as younger hawkers are getting into the hawker scene, it's all good.
$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
Skibidi
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.
It is a whole fish prepared well. Will cost much more in a restaurant.
@@bosansekali898 yea, precisely this is not a restuarant, duh
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.
It's more important than ever to support each other. Buying local helps all of us in Singapore thrive. Let’s do this together! 🌟
Hardworking!
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!
This sounds like a dish I would like but never knew existed. I will give this a try next week!
I'm going to travel to Yishun for this.
Hope one day this young man open up his own Nasi kerabu restaurant.
Love to see young entrepreneurs that so driven by their passion
Very talented... 👍👍👍
Can’t wait to try! Looks good!
class bro. might come there later
Will check it out ❤ Jiayou!!!!
Semoga berjaya Bro!
Must support!
feel like trying now.. looks dam good
Good food. Hardworking and honest chap. Begins at hawker. Will not last long in hawker, because he will soon be opening his own restaurant.
Steady bro 💪🏻
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.
Very rare Young Chef will do this in Singapore ❤
His ayam percik alone look quite delicious. Gonna try his food when I'm in Singapore
His food looks so yummy 😋 so fresh wow very talented cook 👨🍳
Hello 👋 from Malaysia 🇲🇾 hope to try this nasi kerabu 1 day. All the best 💯
Genius, sousvide lamb for consistency definitely quality cooking methods and you can see his pride in his food.
his smile omagawd
Happy to visit this shop if I ever do travel to Sg.
Catering? Birthday parties, baby's first month, weddings...
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
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
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.
deserves more support for that amount of preparation and price.
respect!
Pakai arang lagi👏🏽👏🏽👏🏽👏🏽
Bismillah,semuga awak terus Berjaya dlm bidang ini,in syaa Allah Aamiin
Ok I’m gonna do a food review on this dude’s nasi kerabu.
This is for sure michelin level where the guy inovate and using technique
power la bro
Fine dining without alcohol is an impossible ask I’m afraid. Hope this hawker thing works out for him!
How to increase vol if doing it alone?
So proud of N levels . Last time I was in N levels too
Grilled Chicken/ Lamb with tangy sauce and that salad... why would people not like it 😀
Which Yishun hawker centre please. I like to eat at this stall. Tks
$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
the fact he can sell 13 dollars means his food is good at least
never taste that, but looks delicious
Manglish and Singaporean English is so interesting.
so much in life is just about luck. Right place, right time.
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!
hawkership must be preserved
"An" Yishun? So the "Y" in Yishun is silent? I may be wrong all along then.
45mins queue ? I was there last week, it's more like 5mins
Maybe 4 to 5 mins :)
Yup...!! If u can afford to drink rm15-rm20 coffee at Starbucks , etc etc...
U can afford to eat this dish...!
He got the limited edition thermoMix sei!!
Well done adik! But just wondering why delivery is $22? a bit much…