Cover The Chow Kit Kitchen & Bar's Ramadan offerings (Photo: The Chow Kit)
The Chow Kit Kitchen & Bar's Ramadan offerings (Photo: The Chow Kit)
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Chefs from The Chow Kit Kitchen & Bar share their experiences of working the kitchens while fasting during the holy month
The ninth month of the Islamic calendar, Ramadan is observed by Muslims as a time for reflection, prayer, community and fasting. From sunrise to sundown, those observing Ramadan abstain from eating and drinking. For chefs, being surrounded by food is part of the job, from tastings to quality checks. But what happens during Ramadan when eating is off limits?
Tatler speaks to chefs Shahrul Ainizan Mohd Yusof and Farhan Bohari of The Chow Kit Kitchen & Bar to learn more about the challenges and their Ramadan favourites.
Above Shahrul Ainizan Mohd Yusof and Farhan Bohari are just two of the chefs in The Chow Kit Kitchen & Bars culinary team (Photo: The Chow Kit)
Shahrul Ainizan Mohd Yusof and Farhan Bohari are just two of the chefs in The Chow Kit Kitchen & Bars culinary team (Photo: The Chow Kit)
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Describe a day in your life during Ramadan.
Shahrul Ainizan (SA): Wake up early in the morning, at 4.30am to have Sahur and prayers with my family, before starting the day. After Sahur, I would go along the normal routine of the day, which includes going to work. When I am not working, in the evenings I would go to a Ramadan bazaar to buy food to break fast with my family.
What does Ramadan mean to you?
Farhan Bohari (FB): It’s a holy month for us as Muslims. It is a month of prayer, humility, giving, and improving our spiritual connection.
What is your favourite Ramadan dish?
SA: Nasi kerabu and daging bakar, for sure. I usually don’t cook it myself because whenever I spot them at a Ramadan bazaar after work, I just have to buy it.
Above The Chow Kit Kitchen & Bar's Ramadan offerings (Photo: The Chow Kit)
The Chow Kit Kitchen & Bar's Ramadan offerings (Photo: The Chow Kit)
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What are some usual dishes that you’ll have during Sahur?
FB: Daging singgang. It’s satisfying and filling and keeps me fuelled for the day.
How do you manage working in a kitchen during Ramadan? Is it any different?
SA: It is very tiring, of course, but it all comes back to the mindset. In a world filled with greed and self-dependence, it is of great benefit for us to take some time out of our busy schedules to reflect on our surroundings and appreciate all that this world has to offer—to have the willpower to overcome physical problems.
FB: During this holy month, it is mind over matter. No matter what, someone still has to cook for the guests. If we are really too tired, we will take a short breather but we usually push on.
Above Farhan Bohari serving diners at the restaurant (Photo: The Chow Kit)
Farhan Bohari serving diners at the restaurant (Photo: The Chow Kit)
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How are the days in the kitchen different during Ramadan?
SA: The kitchen that once was full of laughter and energy becomes peaceful. We don’t talk unnecessarily due to hunger and thirst.
How does recipe development and taste testing happen during Ramadan?
SA: It will be the same as usual, however, we do not swallow anything that we taste.
Describe working in a hot kitchen during Ramadan. What are the challenges, if any?
FB: It is more tiring than usual, as we work more than eight hours a shift, standing up, facing hot stoves with food while we are fasting. The challenge is that it has to be mind over matter.
How do you prepare your body for the long hours in the kitchen during Ramadan?
SA: After a long day of work, we try to go back the moment we can to rest and freshen up for the next day. We maximise on rest to ensure we can go back into the kitchen the next day and do our best for the guests.
Do you regularly buka puasa (break fast) with the team?
FB: Yes, of course. Almost every day during the fasting month.
How do you plan Ramadan menus and recipes?
SA & FB: We do research from other sources on the internet, while also taking innovations that we spearheaded from previous successful menus that we’ve done in past years. We also seek advice from the head chefs on how to curate the menu that is suitable for not only Muslims but for other races that are not fasting as well. Last but not least, we listen to the customers’ feedback from past menus, and will try to feature some of their favourite dishes from before, such as our popular fish head curry!
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Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
