Toptube Video Search Engine

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

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: #CNAInsider #OnTheRedDot #FineDining #Hawker #Passion #Singapore #Food #Cooking For more, SUBSCRIBE to CNA INSIDER! Follow CNA INSIDER on: Instagram: Facebook: Website:


Download Server 1


Download Server 2


Alternative Download :