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Cook six iconic Malaysian dishes with award-winning Chef Norman Musa and sit down to eat the full spread you prepare. This hands-on 2.5-hour workshop in Amsterdam teaches spice blending, roti stretching, prawn prep, and a striking blue-and-white coconut rice.
Cook six iconic Malaysian dishes with award-winning Chef Norman Musa and sit down to eat the full spread you prepare. This hands-on 2.5-hour workshop in Amsterdam teaches spice blending, roti stretching, prawn prep, and a striking blue-and-white coconut rice.
Book with Keizer Culinair
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Operated by Keizer Culinair · Amsterdam, Noord-Holland
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.
Yes. The workshop is designed for cooks of varying skill levels and focuses on hands-on instruction with clear demonstrations.
Instruction is provided in English.
Sessions are approximately 2.5 hours long.
Meet at Elandsstraat 169-173, 1016 RZ, Amsterdam.
Yes, the workshop culminates in a shared meal where participants sit down together to enjoy the full spread.
Notify the organizer when booking about allergies or dietary needs; they can advise on possible substitutions or accommodations.
Keizer Culinair is a culinary workshop provider based in Amsterdam, Noord‑Holland, offering hands‑on cooking experiences focused on French and Italian traditions. The program list includes Masterclass Classique Française and Masterclass Cucina Povera plus multiple three‑ and four‑course workshop options. Workshops run as three‑ or four‑course menus and many sessions are delivered as four‑hour hands‑on classes in central Amsterdam. French‑themed offerings teach classic preparations such as steak tartare, entrecôte with béarnaise sauce, and tarte Tatin. Italian‑themed Cucina Povera experiences emphasize simple, seasonal ingredients, practical techniques, and fresh pasta, including desserts like Torta della Nonna. Several listings note that beverages are included and that dietary needs can be accommodated. Keizer Culinair positions its workshops for a range of participants: individual cooks, groups seeking team‑building activities, and anyone wanting practical cooking skills. Sessions combine recipe instruction, hands‑on preparation, and shared dining of the finished menus. Course formats include three‑course and four‑course options and dedicated masterclasses. All offerings take place in Amsterdam and highlight regional European cuisine techniques. Booking information, durations, and specific menu details are provided per trip description. The business lists multiple experiences under the Classique Française and Cucina Povera themes to suit different group sizes and skill levels. Keizer Culinair’s descriptions focus on practical cooking, classic recipes, and onsite tasting to deliver a complete culinary workshop in Amsterdam. Descriptions note suitability for team‑building and group participation, and menus can vary between three‑course and four‑course formats. Detailed trip summaries specify dishes, timings, and any beverage or dietary options for individuals and groups.
Book with Keizer Culinair
