Date/Time
Date(s) - 18/04/2026
18:00 - 22:30
Categories
Malaysian cuisine is a rich tapestry of Malay, Indian, Chinese, and Middle Eastern influences, celebrated for its bold spices, fragrant herbs, and layers of flavor. Among its most iconic dishes is “Nasi Kandar”, which originated in Penang. Created by Indian Muslim traders in the early 20th century, Nasi Kandar was originally sold to workers and laborers, with the vendors carrying large containers of rice and curry on a shoulder pole – a practice called a “kandar”. The name itself reflects this history: “nasi” means rice, and “kandar” refers to the shoulder pole. What made Nasi Kandar special then, as it is now, was the choice and variety: multiple curries, vegetables, and sides could be combined on a single plate, creating a personalized, flavorful meal meant to be shared.
When: Saturday, April 18th 2026, starting at 18.00 till about 22.30 thereabouts
Where: Faeimm’s and Mario’s home in Nussloch (address will be provided to those attending)
What: Step into the world of Nasi Kandar, where every plate tells a story of bold flavors, aromatic spices, and exciting combinations. In this Cook-and-Dine session, you’ll roll up your sleeves and work together to prepare a range of dishes that will come together on the table in true Nasi Kandar style. Each participant will have the opportunity to layer curries, vegetables, and sides to craft a personalized plate of intermingling flavors. While the specific dishes will remain a surprise until the evening, you can look forward to an aromatic, colorful, and satisfying spread that captures the warmth and energy of Malaysian street-food culture.
There is space for up to 8 participants. Contact me to register from March 18th onwards and share any dietary needs when signing up. The participant list will be finalized April 4th.
Terima kasih!
Faeimm Tang