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The chef’s version of Nasi Krabu stands out with aromatics like star anise, turmeric, and coconut milk, which lend a refreshing and complex flavor profile. Their cooking process involves a combination of traditional and modern techniques, including sous-vide for proteins and slow, layered cooking to ensure tenderness and depth of flavor. They also employ methods like brining to enhance moisture and aroma.
Despite transitioning to a hawker setup with more economical ingredients, the core techniques and passion remain unaltered. They acknowledge the challenges of working with frozen ingredients and limited kitchen space but maintain that the quality of their food remains uncompromised, echoing their high standards from fine dining.