Is this class suitable for beginners?

Yes. The workshop is designed for cooks of varying skill levels and focuses on hands-on instruction with clear demonstrations.

What language is the class in?

Instruction is provided in English.

How long is the workshop?

Sessions are approximately 2.5 hours long.

Will we eat what we cook?

Yes, the workshop culminates in a shared meal where participants sit down together to enjoy the full spread.

Can I request dietary substitutions?

Notify the organizer when booking about allergies or dietary needs; they can advise on possible substitutions or accommodations.

Hands-On Malaysian Masterclass with Chef Norman Musa in Amsterdam

Q: Where do we meet?

Meet at Elandsstraat 169-173, 1016 RZ, Amsterdam.

Amsterdam rarely feels more worldly than when a kitchen at Elandsstraat 169-173 fills with the heat and scents of Malaysian spices. Malaysian Masterclass with Norman Musa is a hands-on workshop that teaches six authentic dishes in 2.5 hours under the guidance of an award-winning chef whose recipes appear in the cookbook MALEISIË. Over a lively morning or afternoon session you'll grind spice blends, devein prawns, stretch roti canai dough on a well-floured surface, marinate chicken, and mould coconut rice coloured with blue pea flower into striking marbled forms.

The class format is practical and communal: a brief introduction, demos of dhal and achar, then stations where participants rotate through spiced honey prawns, roti canai, spiced baked chicken, blue-and-white marbled coconut rice, and other staples. The workshop ends with a shared meal at long tables where you eat what you cooked, swap notes, and leave with recipes and techniques to use at home. Norman's storytelling ties each recipe to Malaysia's multicultural food history - Malay, Chinese, and Indian influences meet in layered spice blends and hand-pressed dough.

Key features include tactile skills you can repeat: spice blending from whole seeds, dough lamination for crisp, flaky roti, prawn prep and quick grilling, and rice infused with butterfly pea flower to achieve dramatic blue tones. The class also highlights ingredients and techniques that are rare in typical European cooking courses, such as achar-style pickling and savoury coconut rice moulding.

Practical details: meet at Elandsstraat 169-173, 1016 RZ, Amsterdam; sessions listed as 2.5 hours; English instruction is provided. Group sizes cap at 24, so the atmosphere is busy but intimate. This class stands out in Amsterdam's culinary scene by pairing a celebrated chef's authorship with hands-on technique work rather than passive demonstration - ideal for cooks who want skills, not just tasting notes.

Why book it while visiting Amsterdam? It's a chance to bring home new culinary tools and a social meal, plus a window into Malaysian foodways beyond the standard restaurant tasting. Whether you're a confident home cook aiming to expand your repertoire or a curious beginner, this workshop delivers immediate, usable skills and a memorable shared meal in a central Amsterdam location.

Plan to arrive hungry and ready to participate: the class is hands-on and you'll be standing and moving between stations, so wear comfortable shoes and clothes you don't mind splashing. Recipes emphasise fresh aromatics and spice roasting, so budget time after the class to shop Amsterdam specialty stores if you want to restock ingredients. For visitors who collect experiences rather than souvenirs, the techniques you learn - especially dough lamination and spice toasting - are portable skills that reward repeat practice. Booking ahead is recommended since the 24-person cap fills fast, especially when Norman appears in the schedule.