Chef Andrew Ou, Head Chef, Seroja, 1 Michelin Star, Michelin Green Star

Chef Andrew was born and raised in a town named Kuantan, Pahang. He spent his younger years honing his crafts at some of the most prestigious restaurants in the world such as Le Suquet by Michel Bras in Lagioule, Ledoyen by Yannick Alleno in Paris, France.

Now, Chef Andrew is a Head Chef at Seroja, 1 Michelin Starred, fine dining restaurant, Seroja. He works closely with Chef/Owner, Kevin Wong. Seroja is a passionate tribute to the Malay Archipelago’s rich diversity of cultures and culinary traditions, with a generous use of local produce, spices, and techniques.

Nasi Dagang is one of Chef Andrew’s favorite dishes from his hometown which he has perfected over the years. Don’t miss his class!

You will be learning:

1. Nasi Dagang Fragrant Coconut Rice 

Nasi Dagang originates from eastern coast of the Malay Peninsula, especially in the states of Terengganu. Grains of fragrant rice steamed with fenugreek, ginger and shallots and served with various gulai. Similar to nasi lemak but with more spices and robust flavor. Nasi Dagang is Chef’s favorite dish that he has perfected over the years, don’t miss his class!

2. Chicken Gulai Utara Style

Flavorful gulai with lots of fresh and dried spices such as cinnamon, star anise, cumin seed, fennel seed, to name a few. The gulai is then thickened with homemade kerisik, fresh coconut and chicken stock.

3. Fish Gulai with Assam

Another gulai to accompany nasi dagang, the seafood gulai is less thick than chicken gulai and has more assam in the mixture.

4. Fish Floss Kerabu Salad

This delicious salad will be made using fish floss (made from scratch using fish meat), shredded coconut, and spices, served with various vegetables

5. Scallop Satar

Sata or satar is a traditional dish from the Malaysian state of Terengganu, consisting of spiced fish meat wrapped in banana leaves and cooked on a grill. The fish meat will be seasoned with shredded coconut, chili padi, ginger, laksa leaves to name a few. You could serve this with other seafood such as scallop as well.

6. Achar Pickle

Pickle is a must for nasi dagang. This versatile pickle is made with cucumber, jicama, pineapple and so on.

Maximum of 20 participants

Chef will demonstrate all recipes. All demo items will be sampled in class.

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