Malaysian Hawker Pro — 2026 Intake (Revised Offer)

Learn to cook the hawker dishes you grew up with properly, once and for all.

I am opening a few spots in my Malaysian Hawker Pro programme for Malaysians and Singaporeans overseas who want to finally master the food that reminds them of home.

For this intake, I am expanding the scope of what you learn. The six flagship dishes remain the backbone, but over the course of twelve months you will also learn every dish from my restaurant menu. These are the recipes I used in my hawker stalls and in my restaurant, refined over decades of cooking for paying customers.

The six flagship dishes are still the core:

• Nasi Lemak with rendang, ayam goreng and acar

• Three types of Laksa: Curry Laksa, Laksa Nyonya and Asam Laksa

• Satay with nasi himpit

• Hainanese Chicken Rice with the roast version and all the sauces

• Roti Canai with three dips

• Char Kway Teow in KL, Penang and basah styles
  
  

Across the year you will also learn the full range of dishes from my restaurant menu. This includes snacks, mains, specials, sides and desserts such as Chai Tow Kway, Murtabak, Otak Otak, Har Mee, Popiah, Wat Tan Hor, Mee Goreng, Yong Tau Foo, Mee Siam, Wantan Mee, Kangkung Belacan, Pasembur, Kuih Keria, Ais Cendol and many others.

Every recipe comes from my own kitchen and is taught the way I actually produced it for service.

There is no guesswork involved and no home-style shortcuts that bear no resemblance to the real thing. I will show you how to cook these dishes wherever you live, even without charcoal fires, commercial woks or a fully stocked Asian grocer.

Why this programme exists

If you have followed “hawker recipes” online and ended up disappointed, you already know the problem. Most hawkers never wrote down their recipes. My parents certainly did not when they ran their stalls in Seremban.

The recipes you find online are usually simplified for convenience or written by people who have never cooked professionally.

This programme fills the gap by teaching the methods I have used for thirty years across restaurants, catering and teaching. You learn what actually works, not what looks good in a blog post.

How we will work together

Over twelve months, we will:

• Use my tested restaurant recipes that work every time

• Break each dish into manageable steps

• Cook together in live Zoom sessions or in person if you are in Sydney

• Troubleshoot your results until they taste right

• Build your confidence so you can recreate the flavours you grew up with
  
  

What you will get

1. Six Flagship Masterclasses

You learn the six core dishes in depth. Each masterclass covers all sides, sauces and components. You get recordings and notes you can revisit at any time.

2. Full Restaurant Menu Curriculum

Across the year I will teach every dish from my restaurant menu. This covers the full range of hawker, mamak and kopitiam food that defined my cooking career.

3. Access to All Bonus Workshops and Masterclasses for Twelve Months

Instead of a fixed list of bonus classes, you now get access to every workshop I run during the year. These sessions cover topics such as sambals, sauces, fresh rice noodles, kuih and technique labs.

4. Twelve Months of Twice Weekly Cook Alongs

Join live to cook with me, refine your technique and get feedback. You can also join me in person in Sydney for selected sessions.

5. Private Community Access for Twelve Months

Ask questions any time. Get help with substitutions and troubleshooting. Share your progress and learn from others.

6. Lifetime Access to All Recipes, Notes and Replays

All core modules, menu recipes, workshops and Q&A replays stay in your library permanently.

By the end, you will:

• Recreate the dishes you grew up with and understand how to consistently get the right results

• Know how to shop and substitute effectively wherever you live

• Build kitchen systems that make Malaysian cooking practical and repeatable

• Have a repertoire that goes far beyond the six flagship dishes

• Cook food that friends and family look forward to
  
  

Programme details

Duration:
Lifetime access to content and twelve months of direct access to me through cook alongs and the community

Time commitment:
Two to three hours a week for the six core dishes, then as much or as little as you like for the rest of the year

Format:
Pre-recorded masterclasses, live cook alongs, full menu workshops and community support

Bonuses:

• Access to all bonus workshops and masterclasses during the year

• Library of more than forty Asian ingredient videos with sourcing and substitution notes
  
  

Investment

The EARLY BIRD fee for this intake is AUD 100 per week (USD 65) for twelve weeks. After 31 December 2025, the price will go up (and if you've been following me for awhile you know I never renege on this).

Payment is not required yet. Message me to hold your spot and I will send setup details.

My guarantee

If you follow the steps, apply my feedback and still cannot get the results, I will refund every cent plus twenty dollars for wasting your time.

To join, message IN at:

+61 425 797 718 (WhatsApp)
or
jackie@jackiem.com.au