From Cabin Crew to Culinary Success: A Singaporean Tale

In 2017, Mohammed Noorman Bin Mubarak Ahmad embarked on a new chapter by opening a modest hawker stall. His day started at 2:45 in the morning, following only a few hours of rest. While the city was asleep, he was busy preparing spicy sauces and marinating chicken for the small stall that would cater to hungry patrons. These tasks had to be squeezed in before his full-time job in the petroleum sector, and he'd return there after for the dinner rush.

A Journey Across Skies and Kitchens

Despite having a prominent job at Singapore Airlines, Noorman felt something was missing. A kitchen had always been part of his life, starting at six, learning from his father, who operated a food stall. Post-business studies in Australia, Noorman returned to help in his father’s eatery, which specialized in Malay dishes. However, differing management views led him to seek change, leading him to become an air steward.

His years from 2004 to 2011 as a flight attendant were filled with travels to distant places like South Africa and Europe, earning a stable income. Initially thrilling, the role soon left him craving more purpose. The routine of serving beverages didn’t require the qualifications he had worked hard to gain.

Building a New Legacy: Nasi Lemak Ayam Taliwang

In 2011, seeking fulfillment, Noorman left the airline and joined an oil and gas firm. Eventually, his entrepreneurial spirit was rekindled. Encouraged by a new hawker center being constructed nearby, he invested $20,000 with a friend and launched Nasi Lemak Ayam Taliwang.

The business introduced a novel twist by integrating his wife’s traditional Indonesian grilled chicken into a classic Malaysian dish. Initially, the earnings were modest, significantly less than what he was accustomed to, and the labor was taxing, requiring up to 18 hours of daily commitment.

Triumph Amidst Challenges

The COVID-19 pandemic posed considerable challenges, but by 2021, being listed in the Michelin Guide turned tables, enhancing visibility and sales. With impressive resilience, Noorman expanded his operations, now boasting 31 locations, including a spot in the prestigious Marina Bay Sands mall.

A Culinary Delight: Nasi Lemak Ayam Taliwang

This dish combines fragrant rice, spiced chicken, and sambal sauce, complemented by traditional accompaniments like peanuts and cucumbers. Regulars have praised the consistent quality, highlighting the dish's flavorful cohesion and authentic taste.

Leaving a Legacy Behind the Stove

Having successfully scaled his business, Noorman now oversees operations, leaving the day-to-day cooking to a team of roughly a hundred employees. He cherishes the legacy he's fostering, inspired by familial roots and a desire to pass on this heritage to future generations.