Chef Nimaan - The Tokyo Restaurant and Taverna by TTR

Chef Nimaan -The Tokyo Restaurant & Taverna

Chef Nimaan – The Tokyo Restaurant and Taverna by TTR

In this interview, Muhammad Nurahiman bin Jokepli (aka Chef Nimaan) describes his role as Executive Chef of The Tokyo Restaurant and Taverna by TTR.

What do you do?

I’m a passionate cook (or chef, if that matters :P). I curate new recipes at The Tokyo Restaurant and Taverna while making sure these new creations carve a smile on TTR’s existing and new customers.

How did you get into the industry?

As a young explorer, I dipped my toes in the F&B industry as a part-time staff at Pizza Hut. Seeing how my soul connected to cooking, I pursued my studies in Culinary Arts at UiTM Permatang Pauh. Here, I grasped multiple skills related to the food industry thanks to Chef Fauzan, Chef Syafiq, Chef Nik and my kind lecturers.

Share with us a story from behind the scenes.

Despite the hustle and bustle witnessed on the service floor, I’m surrounded by a supportive and hardworking team. We strive daily to serve dishes of the highest quality to meet customer’s expectations and always give top-tier service – hoping to appear as a Top 10 Restaurant in Malaysia someday.

What food memory from your childhood or travels stands out?

In my childhood, I was always mesmerised by my late grandmother’s food. Any dishes that were crafted by her stood out as my favourites, and this ignited my passion for cooking.

When I travelled to Penang, I was amazed by the Bihun Sup Utara. It’s a Malay cuisine that uses vermicelli as its carbs, sunken in a bed of broth consisting of tender beef slices. Inspired by this, I’m now trying to cook it at home (heh).

What’s the best/ worst part of your job?

The best part is I’m constantly exposed to new things and people in the food industry. Getting to know other chefs widens my horizons towards the sector and lifts my spirit to keep working on my crafts.

Worst part? Tough question, but there’s none that I’ve encountered. I learn from any mistakes, and they serve as a stepping stone in my career as a dedicated chef.

What’s one of your favourite food and beverage pairings?

The perrrfect pairing would be Mee Kolok and Teh C Special – they’re all from Sarawak, my beloved hometown.

What’s one of the wildest things you’ve seen behind the scenes?

The wildest thing for me is trying to fit into the Japanese cooking style, “omotenashi” culture and learning new dishes. It’s been a wild ride, but I’m happy to finally be able to pull it off after years of learning and training.

The perfect day off would be…

Taking a walk by the beach and spending quality time with my family – literally the best way to take a breather after a looong week whipping up dishes in the kitchen at The Tokyo Restaurant and Taverna.

A day in the life of a chef Nimaan is…

Full of surprises! One day you have customers who appreciate your cooking, and another day you have people who claim that the food quality is inconsistent. On my end, as a passionate chef, I always find ways to excite the tastebuds of our customers with stellar creations – be it Japanese cuisine or fusion.

What does Chef Nimaan do for fun?

I pluck some tunes on my guitar and sing a rhythm or two during my free time.

What’s something you’d like guests to know about The Tokyo Restaurant?

Aside from our sought-after and people’s favourite 6th Avenue Cheesecake (now BASK. Cheesecake), we have an array of modern Japanese fusion dishes on our menu that you should try, such as the Double Salmon Roll, Wagyu Pappardelle and Duck Confit Risotto. Psst! In celebrating the spring season, we have Sakura Parfait for a limited time.

How have you grown in your profession? What are your key learnings from your start in the industry until now? Any misconceptions?

I’ve matured in my profession in a few aspects and am thankful to the people around me. First off, I’ve broadened my cooking skills, which is very useful not only for myself but for my team as a whole. Secondly, I’ve grown into a better team leader (in the kitchen, of course). I used to not share most things with my team, and I’ve learned that it benefits everyone when we’re transparent about things – this also creates harmony within the group.

One misconception about the F&B industry would be… I thought you could cook literally everything you see on TV at home. Apparently, it’s much more convenient to cook in the kitchen at the restaurant, where you have a complete set of cooking utensils and ample ingredients.

What do you want people to know about being a chef as a profession?

Get ready to face people from different walks of life. This bit will open your eyes and mind to learning about personality and people’s preferences, and understanding these areas will aid your career and help you become a better chef and humbled human.

What’s your view on the F&B scene in Kuala Lumpur?

It’s undeniably challenging, especially when there are mushrooming restaurants, fancy cafés and hotels in the city and around. At The Tokyo Restaurant and Taverna by TTR, we aim to first serve a consistent, palatable cuisine and then offer a series of dishes different from our neighbouring restaurants or cafés.

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

There have been a few implementations at our restaurant which contribute towards social responsibility and sustainability. Instead of importing all ingredients from Japan, we have included local produce like the fresh strawberries from Cameron Highlands in our desserts. We’ve also supported our local fishermen by incorporating their wild-caught selections into our menu. These are all the little steps that could contribute towards sustainability and showcase not only the Japanese values of our restaurants but also infuse the Malaysian culture along with our offerings –– all for our customers to enjoy the best of both worlds.

What can guests look forward to in the upcoming months?

If you haven’t heard of our Dinko Tuna Farmers Menu, we’ve been serving a menu featuring fresh tuna and this will be available until April 2023.

Find more interviews similar to this one with Chef Nimaan here, and stay updated on the latest food and beverage happenings in KL here.

2 Comments

  1. From his humble beginnings at Pizza Hut, that’s impressive…

  2. zaharihelmie

    my greatest idol forever!

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