With another iteration of our SHATEC and The Sapling Restaurant Takeover series line-up concluded, re-experience the magic of JIWA’s extraordinary Malay fusion menu, presented for two days from 9th to 10th June 2023!
JIWA, a pop-up founded in August 2022 by SHATEC chef-alumnus Muhammad Rafi'uddin Suhairi, offered a three-course lunch and six-course dinner to the public and friends of JIWA and SHATEC. Working alongside Chef Rafi is fellow alumnus and Chef De Cuisine of JIWA, Chef Hassan Ramli.
Pictured Left to Right: Chef Hassan, Chef De Cuisine of JIWA, Mr Kevin Loh, Restaurant Manager of The Sapling, and Chef Rafi, Owner of JIWA.
JIWA, or “Soul” in Bahasa Melayu, represents the essence of food and dining in every Malay household. Diners in menus embracing the culinary heritages from Central Java, Sulawesi and Ponorogo to Batu Pahat in Johor, Malaysia.
“At JIWA, we offer a variety of refined Malay dishes in an innovative and creative way,” Chef Rafi shared in his interview with BERITAmediacorp. “Through our food, I want people to see how big the Malay archipelago is, with its myriad cultures, diets and influences.”
The authenticity of JIWA’s neoteric Malay flavours is drawn from recipes handed down by Chef Rafi’s ancestors, while spotlighting his specialisation in European/Western cuisine.
Part of JIWA’s "Permulaan" Dinner Tasting Menu, with appetisers: 'Pauhi' Tart - Abalone, Cincalok;
Rasa macam Carbonara? - Kembang Loyang, Dendeng, Zabaione’;
Tiram (Oyster) - Sambal Matah, Rambutan, Sea Bluebells.
The journey of JIWA is just beginning. At the global level, Chef Rafi wants to open his restaurant one day, and elevate Malay cuisine to rival French or Italian gastronomy!
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We also spoke to Hassan Ramli, chef comrade-in-arms at JIWA, on his experience in the kitchen takeover!
SHATEC: What does JIWA mean to you?
Hassan: To me, JIWA is an important project we are on to make a difference in the vast world of culinary. Our aim is to put Malay cuisine on the world map.
Photo Credit: JIWA (IG: @jiwa_sg)
Meat satay grilled over coconut charcoal and banana leaves, brushed with house-made Kerisik paste.
Photo Credit: JIWA (IG: @jiwa_sg)
Photo Credit: JIWA (IG: @jiwa_sg)
Sate Ponorogo Bakar Arang Kelapa. A 5th generation family recipe using lamb and chicken, served with satay sauce, pineapple sorghum (cooked with pineapple juice and tualang honey), pickled carrot and cucumber achaar.
SHATEC: What was it like to return to SHATEC, your alma mater, as part of JIWA?
Hassan: It was refreshingly great to be back at SHATEC to express JIWA’s dishes alongside Chef Rafi. I’m a strong believer in lifelong learning: while guiding the students and addressing their curiosity, I learnt how to deliver my knowledge better too.
SHATEC: What was the most valuable lesson you learned in the industry?
Hassan: Discipline. With this essential trait, I have been able to achieve my goals to date, such as preparing the mise-en-place efficiently for a smooth operation.
SHATEC: Looking at the state of the dining scene in Singapore today, what is the one thing that gives you hope?
Hassan: The young passionate chefs-in-training who are willing to sacrifice their time gives me hope. The struggles of working in a hot and chaotic kitchen are real. Most of today’s generation find it difficult, yet, some young hawkers are willing to begin as early as 3 a.m. in the kitchen stall to prepare for breakfast. I salute them!
-End of interview-
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For gastronomes in Singapore who are on the lookout for where to eat fine-dining-quality plates at an affordable price, be sure to book The Sapling restaurant’s upcoming guest chef Takeovers at SHATEC!
Check for updates on The Sapling Facebook page or The Sapling Instagram page, or contact thesapling@shatec.sg to book early!
ABOUT SHATEC-TSR Takeover
SHATEC-TSR Takeover is the newest key industry partnership programme by SHATEC. This monthly initiative will spotlight successful young chefs who can acquire experience operating an F&B business with The Sapling Restaurant as a pilot platform.
Following the widely successful Gourmet Night at The Sapling which was suspended during the pandemic, SHATEC-TSR Takeover is a learning lab for final-year students to put their classroom skills and knowledge into practice while learning the latest culinary trends from the guest chefs.
Cover Photo Credit: JIWA (IG: @jiwa_sg)