Norman Musa, head chef and co-owner at Ning on Oldham Street, has just been nominated for the category of Best Chef in the Manchester Food and Drink Festival Awards 2009. Norman also runs Malaysian cookery schools at Ning, and is currently working on a Malaysian cookbook.
1. What inspired you go into the food industry?
Iâm actually trained as a quantity surveyor, but my family upbringing in Malaysia has always been around cooking. Food is the centre of society, this is how Malaysians socialise. My mum used to run some of the most successful restaurants in Penang, and my brother is also a chef. When I first came to the UK 15 years ago, I could hardly fry an egg! But my mumâs mentoring really got me into it â big time! I phoned her every time I want to cook new dishes and this has been going on for years, even after I opened Ning Restaurant.
2. What is your favourite dish or food to cook time after time?
Rendang. Itâs a classic Malaysian dry curry thatâs full of delicious robust flavours â lemongrass, galangal, chilli, lime or turmeric leaves and, the secret ingredient, toasted coconut. I teach it to our students on the cookery school. It goes down a treat. Normally back home we serve it as Beef Rendang, but at Ning we also serve it as Chicken and even vegan.
3. Who is your favourite chef/ favourite restaurant when you go out?
My favourite chef is Gordon Ramsay â thereâs something about his energy that really inspire me.
I also like his passion and that he speaks his mind! Donât worry, I donât use the f word when I talk to my staff! For me, if I need to earn respect from my staff, I need to respect them too.
4. Tell us a secret about being a chef
A secret?! I have no secrets â I let people cook in my kitchen for our cookery classes â except for my famous satay peanut sauce, which will remain a secret!
5. What is your favourite cuisine and why?
Definitely Malaysian. Itâs so diverse and unique, fusing the flavours and heritage of Malay, Chinese, Indian, Thai, Indonesian, Portuguese and Arab cuisine to name a few. Thereâs always a new angle to explore.