I am one of those people that is always checking certain local Instagram feeds to keep tabs on what's new in the local private dining scene. Most recently, some foodies whose palates are quite impeccable started posting about new pop-up Arang. The cuisine being prepared and served was "Modern Malay" – which is something you don't see that often. In fact, as I began to look through the images of the food being served at Arang, they were things I have never seen before, at least not here in Singapore. The chef behind Arang is 30-year-old Nurl Asyraffie Bin Mohamed Shukor, who is currently working at Thevar. When I got a chance to speak to Asyraffie, he told me that while he has worked at some amazing restaurants (including Iggy's, Cornerhouse and Gaggan), it wasn't until he began working at Thevar that he discovered his true culinary calling. The parallels are noteworthy. Penang-born Mano Thevar serves a Modern Indian food that specifically celebrates his heritage – the South Indian food served in Peninsular Malaysia. And while Thevar has become known and loved for its modern South Asian dishes, Chef Thevar's own training was in European cuisine. READ: Creative Capital: The 29-year-old multi-hyphenate… Read full this story
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