Moving away from lengthy hours of cooking such as in the case of cooking Rendang or Sayur Lodeh, Selasih is introducing more dishes that are quick stir-fried, braising, double-boiling and steaming, reminiscent of Chinese styles but adapted to Malay dishes.  Flavours are not compromised as ingredients are true to the recipes – only fresher and of better quality. 

With 12 years behind him in the Food & beverage industry, Pak Ali has one simple philosophy and that is making the best out of what you have or that is grown around you. Keeping things natural, light, and wholesome are what inspires him in his cooking.

Born in year 1978, Pak Ali joined the Food & Beverage industry after finishing school and has never looked back. He specialises in Malay Cuisine, in particular authentic Johorean fare, and thus have been put in charge to hold the fort at the Selasih Malay Restaurant as Sous Chef.