My Family Was My First Culinary School: Chef Fitri

Excerpts from an exclusive interview

How did growing up around Nasi Lemak shape your understanding of Malaysian cuisine?

I grew up in Kuala Lumpur, and Nasi Lemak was much more than just a dish for me. It was part of everyday life. I remember seeing my family prepare and sell it, and being surrounded by those aromas, sambal, coconut rice and all the little elements that make it special made me fall in love with cooking. That experience taught me very early that Malaysian food is about more than ingredients. It is about people, memories, hard work and community. Nasi Lemak was one of the first dishes that made me understand the soul of Malaysian cuisine.

What makes Malaysian food so distinctive compared with other Southeast Asian cuisines?

For me, Malaysian cuisine is distinctive because it is a beautiful meeting point of cultures. You can see Malay, Chinese, Indian, Nyonya and many regional influences coming together on one table. The flavours are also very intense and different. You have sweetness, spice, sourness, saltiness, aromatics and umami working together. Malaysian flavours are very bold, and we work a lot with grills and smoky aromas. Our dishes share a common heritage, but what differs is the slow-cooked and comforting food that is highly cherished.

Nasi Lemak will always be very personal to me because it takes me straight back to where my journey began. But Satay is also very close to my heart. It represents the Malaysian street-food culture I grew up around, the smoky grill, the aroma of spices, the peanut sauce and sambal, and people gathering around food. When I cook these dishes, I am not just recreating a recipe. I am trying to recreate a feeling and give guests a little taste of Malaysia as I remember it.

How do you balance traditional Malaysian flavours with a contemporary dining experience, like the one at Sheraton Hyderabad?

I believe contemporary doesn’t have to mean changing the soul of a dish. My approach is to respect the original flavours, techniques and ingredients, while presenting them in a way that works for today’s dining experience. The foundation always remains Malaysian, the sambals, spice pastes, marinades, grilling and slow-cooking techniques. At Sheraton Hyderabad, we wanted the guests to experience Malaysian cuisine in a refined setting, but when they take that first bite, I still wanted them to feel the warmth, boldness and authenticity of Malaysia.

What role do family recipes and memories play in the way you cook today?

They are extremely important. In many ways, my family was my first culinary school. My mother and grandmother taught me that cooking is not always about following a recipe perfectly. It is about understanding ingredients, tasting as you go and knowing when something feels right. Those memories continue to influence me today. Even when I create something new, there is usually a little piece of my childhood, my family or Malaysian street food somewhere in that dish.

I would definitely say Nasi Lemak, Mutton Rendang and a good Char Kway Teow.

What were your signature dishes for Sheraton Hyderabad guests?

I was particularly excited for guests to try our Malaysian Satay, Nasi Lemak and our signature Rendang dishes, not to forget the famous Malaysian Kueh dessert packed with pandan and coconut richness. These dishes represent different sides of Malaysia and honestly, I didn’t want guests to simply come for a meal. I wanted them to leave feeling that they have experienced a little piece of Malaysia here in Hyderabad.