The Head Chef at Sedap Asian Street Kitchen reminisces about the sights and smells of street cooking in Singapore

Where did you grow up?

In amazing Borneo in Malaysia.

Did you eat your veggies?

Yes I did. I loved veggies as a child. They are so important for all-round great health.

When did you know you wanted to be a chef?

I started working as a dishwasher when I was 16 in a restaurant in Singapore, and at 19 I had the chance to start cooking. I was inspired from the beginning and just always had an urge to continue my journey as a chef.

What is your favourite food memory?

When I was a kid, we used to eat steamed purple yam topped with sugar and coconut. It’s called ‘bubur ubi kayu’ and I can still taste it today.

Was your training tough?

I started working as a chef in the Hawker’s Center in Singapore. The training was great and not too stressful. When you love what you do you do not feel the pressure.

What inspires you?

Walk the Hawker Street cooking scene in Singapore and you’ll be hard pushed not to be inspired. They use amazing techniques that I hadn’t seen before and it made me curious. They were like celebrities on the streets to me. I wanted that too and it pushed me to strive for everything I have today.

Favourite kitchen equipment or gadget?

Without a doubt my wok, spatula and ladle. I can’t do anything without these.

Best piece of advice you would give a home enthusiast?

Always cook with your heart. Then always be proud of what you’ve done.

Best cooking tip for a novice just getting into the business?

One should always perfect the basics. That’s how you advance in levels of cooking. Always be eager to learn.

What’s the most popular dish at Sedap and what’s your spin on it?

One popular dish is Char Kway Teow. My twist is to add a secret recipe to the Kway Teow sauce and I use a special technique of controlling the fire from the wok while cooking it.

What products should we be buying in the UAE to best make Asian street kitchen meals?

We only use local spices but the main ingredients — like sambal and crab sauce — we make in-house. I suggest visiting the local markets but the supermarkets are also well stocked in the UAE.

Five ‘must-have’ items in your basket…

Noodles; garlic; onions; chillies; sea salt.

Funniest kitchen incident?

I was trying to catch some of the cooking smells coming from my wok and my restaurant manager was recording me. He put the video on social media and it went viral. That was funny for me.

Who in the food world do you most admire?

I really admire Chef Wan. In Malaysia he is very famous. I hope to meet him one day as he’s been a huge inspiration for me.

Favourite foods to cook with?

I really like to cook with onions. The aroma and unique flavour enhances my food and it’s a versatile ingredient.

What do you think is the most challenging ingredient to work with?

Every ingredient is challenging but not when you know how to handle it. As a chef, I love the challenge and honing my trade.

What do you like to eat when you’re at home?

Back home there is a dish called Tinoporo Sada, which means “evaporated fish”. It is simple but amazing.

Are there any foods you just don’t like?

I usually eat everything but I don’t enjoy dishes that have fish without scales on.

Favourite cookbooks?

Honestly, I don’t read books. I’ve learnt everything by experience.

Where do you see yourself in five years?

I see myself as a famous chef in Dubai, with my own restaurant back home.

What do you do for fun?

I like to play online games, live streaming and watching movies.

Where is your favourite place in the world?

Anywhere where I can go fishing in peace.

What do you most love about your job?

I love the fact that I get to work with a team of people from all over the world.

If you had just one wish, what would it be?

I’d make sure all the poor people in the world find happiness and have the opportunity to lead a normal life.

Sedap Asian Street Kitchen is located in Al Seef by Meeras and overlooks the Dubai Creek and Deira. +971 4 370 8288