Kerabu By Arang – Ex-Fine Dining Chef Opens Nasi Kerabu Stall in Yishun

Young and talented Chef Nurl Asyraffie Mohamed Shukor, affectionately known as Affy, has recently opened a hawker stall in Yishun Park Hawker Centre: Kerabu By Arang.

Having honed his skills at esteemed establishments like Michelin-starred Iggy’s and Gaggan in Bangkok, Chef Affy’s culinary journey has been nothing short of illustrious. After a stint at Thevar, he embarked on a private dining venture that garnered him a loyal following. During the pandemic, Chef Affy ventured into home-based Nasi Kerabu, showcasing his mastery of this traditional Malaysian dish.

Now, with Kerabu By Arang, he returns to the public eye, delighting patrons with his delicious Nasi Kerabu, a harmonious ensemble of turmeric rice, succulent grilled meats, and vibrant sides. Chef Affy takes pride in using traditional cooking method to infuse their dishes. For example, he uses coconut husks and charcoal in the grilling process, imparting a rich smoky essence that elevates the taste profile.

The grilled meats, whether it be the succulent chicken, tender lamb ribs, or delicate fish, are expertly seasoned and drenched in the signature Percik sauce. Crafted using a medley of fresh ingredients, such as fresh coconut, lemongrass, ginger, garlic, chili peppers, turmeric, and a blend of spices, this sauce boasts a creamy texture with a balance of spicy, sweet, and savoury notes.

I found the grilled chicken particularly delightful, as it was remarkably tender and juicy. Additionally, a subtle char adds a delightful hint of smokiness, enhancing their overall appeal. Meanwhile, the lamb ribs is also a popular choice. The meat effortlessly slides off the bone, accompanied by its semi-gelatinous fat. Even thought the lamb has a mild gaminess, it adds character without overpowering.

However, it’s not just the meats that steal the spotlight at Kerabu By Arang. The kerabu salad, a medley of finely sliced winged beans, bursts of pomegranate, and the zesty tang of pomelo and torch ginger flower, delights the palate with every bite. Tossed in a light dressing, it’s the perfect accompaniment to the rich flavors of the grilled meat. Don’t forget to pair it with the salted egg, it lends a savoury depth each mouthful.

We ended our meal with a Serikaya tart – a blissful blend of caramelized coconut custard encased in a delicate pâte sucrée shell.

While the prices at Kerabu By Arang may not be the most budget-friendly, the exceptional quality of the food justifies the cost. During my lunchtime visit, I observed a consistent flow of customers eagerly ordering, indicating that Chef Affy’s Nasi Kerabu has indeed found a loyal group of diners who are willing to invest a little more for good food.