Chef adu amran hassan biography of barack
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It was the best rendition of the Laksa Johor I’d ever tasted! Every dish we had was really tasty.
Pasembur - an amazing amalgamation of flavours and textures from Chef Adu’s creative mix of Chinese chive pakora fritters, watermelon, hard tofu, Indonesian tempe and bitter melinjo crackers, with a thick, crunchy spiced peanut sauce to bind them all together.
Laksa Johor - Johore state’s laksa differentiates itself from other Malaysian regional variations by its use of Italian pasta (spaghetti) in place of rice noodles - it was a legacy from the Johore Sultan Abu Bakar who fell in love with Italian pasta during his travels to Italy in the 1860s, and had preferred the use of spaghetti for laksa ever since.
Chef Adu’s sauce was a thick, delicious, spicy gravy replete with minced wolf herring, threadfin and shrimp-meat.
I have done it a million times and still do it whenever we can cross states.
A day in the life of a Adu Amran Hassan is…
… a day of turbo-charged passion, creativity, patience and meticulosity.
What do you do for fun?
I dance or watch movies whose languages I don’t understand (with subtilises, of course ).
I find it very discouraging that to be recognised, you need foams, spheres and ‘leather’. Chef Adu’s clever reinterpretation of his native Johore-Malay flavours, injected with whatever he felt were appropriate flavours culled from other food cultures, resulted in some of the best-tasting Malay dishes I’d ever had.
Address
Adu Sugar Restaurant
10A (1/F), Lorong Ara Kiri 2, Lucky Garden
Bangsar, 59100 Kuala Lumpur
Tel: +603-2201 1441
Operating hours: 12pm-3pm, 6pm-10.30pm Tue-Sat.
There are no shortcuts to this - the spaghetti is showered with a soft, rich gravy that's painstakingly made with ikan parang, salted kurau and prawn flesh.
But since Adu has long practised vegetarianism twice a week, part of his menu is dedicated to vegan sharing plates, including Young Jackfruit Rendang, Lemak Labu with Jantung Pisang, and Sambal Hijau Chestnuts with Ulam.
He's a firm advocate of curtailing food wastage. Tel: 03-2201-1441
[Kuala Lumpur, Malaysia] Modern-Malay cuisine from Adu Sugar, Lucky Gardens
Dancer-painter-chef, Adu Amran Hassan’s Adu Sugar, which opened in May 2019 here at Lucky Gardens, served up quite an eclectic menu of traditional Johor-Malay and Modern-Malaysian cuisine.
We started selling products that we make for the restaurant to the public to help support the business.
What’s something you’d like people to know about being a chef as a profession?
That it’s not all rosy and glamorous. Clothes that he had designed were displayed at the front. A coddled egg nestled inside, to be broken so the molten egg-yolk could further enrich the sauce.
And of course, the main attraction was his Malay home-style dishes with his inimitable touch.
Given that Bali is one of Adu’s favourite holiday destinations, no wonder his restaurant exudes a Nusantara vibe in its decor. But Chef Adu Amran Hassan reveals his heart in the paintings on ADU Sugar's walls and bares his soul on the plates that emerge from the kitchen.
As you enter, two striking portraits embellish ADU Sugar's entrance - one of an elderly, sarong-clad man with a philosophical smile on his lips and a cockatoo on his shoulder; another of a younger, regal-looking woman with a rooster admiring her.
Other paintings of Adu's seven siblings also feature vividly, each lovingly illustrated by Adu himself in surrealistic style.
Ikan parang is used per tradition for a fattier texture, with its numerous bones laboriously removed - which explains why many modern eateries resort to the conveniently less bony tenggiri instead.
Each component is crucial - the ikan parang conveys a fatty mouthfeel, the kurau is savoury, the prawns are sea-sweet.
The laksa is mellow with chillies, instead of being punishingly spicy, so we can enjoy it easily and entirely.
Chef Adu shares a fun fact with us - for a long time, even in Johor, you couldn't find great Laksa Johor at just any restaurant or stall. The money isn’t that great either, but if you are passionate, that’s the most life-fulfilling job one can have!
What’s your view on the food/drink scene in KL?
We still don’t have enough good places that we can be really proud of.
I don’t have set rules (except for the food, of course ) in running the establishment.
The worst, it’s really unsociable hours. But here at Adu Sugar, it was life that was sweet. ADU Sugar vanquishes the stigma that Asian food should be cheaper than its Western counterparts - at a time when quality produce costs more than ever, this Laksa Johor merits its price, with its wealth of ingredients and intensive preparation.
Those revelations and reminders make ADU Sugar an experience that not only satisfies and surprises the taste buds, nourishes the body and warms the heart, but enlightens the mind.
A gorgeous preparation that does equal justice to the fish and the herbs, bringing both together in beautiful harmony.
Pair the fish with Adu's Vegan Nasi Minyak (RM14.99), which swaps out ghee and butter for red palm oil, lending the rice its attractive hue, with a lighter, cleaner taste compared to conventional nasi minyak. I personally preferred the Laksa Johor over this dish.Asian Herb Pesto Rice (left) and Nasi Minyak (right) - both were lightly-flavoured rice dishes which complemented the assertive mains.
Puyuh Penyet, with Sambal Terasi and Ulam - this is deep-fried quail and tempe, Javanese-style, served with a spicy chili-fermented shrimp paste dip, with raw cabbage and long beans on the side.
I also can’t understand ‘hipster cafes’.