Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

It was a hot, fun-filled day at the Harrogate Food Festival in 2023 when I first met multi award-winning and beloved TV personality, chef Norman Musa.

He was just on the cusp of a big move, leaving behind a settled life in Leeds as the ownership of the Malaysian restaurant he’d helped build in Horsforth changed hands. Our paths crossed over chef-demo conversations and shared passion, and I left that encounter with a warm impression of someone deeply passionate about food and equally passionate about people.

Fast forward to last week, I was seated at a table in Clapham, tucking into a delicious feast cooked by that same chef. Norman is currently in residence at The King & Co Pub on Clapham Park Road, serving up a six-week taste of Malaysia that runs until 10 August. The menu is packed with layered, soulful flavours: meltingly tender beef rendang, juicy chicken satay skewers, sweet-savoury prawns, and a watermelon salad so good it had me questioning my long-held indifference to the fruit.

This wasn’t just a meal; it was a reminder of what great food can do. It can comfort, excite, and connect. And for Norman, it’s also a powerful cultural mission.

Northern Roots, Global Reach

Norman’s name is well known in Malaysian food circles and CNN once described him as one of Malaysia’s most famous exports. But Yorkshire food lovers might be surprised to know just how closely his journey has been tied to the North.

He opened his second restaurant, Ning, in York in 2012, just opposite Clifford’s Tower. Sadly, it was forced to close after being flooded twice. That might have been the end of the story but Norman is nothing if not resilient.

After the pandemic, a new opportunity brought him to Leeds to set up the kitchen for another Malaysian restaurant. He made his home opposite Kirkgate Market, a place he calls one of the highlights of his Leeds life. It was there he sourced ingredients, wandered the stalls, and poured love into the dishes that reminded him - and his diners - of home.

He also began teaching Malaysian masterclasses at Leeds Cookery School, sharing his knowledge with students like Chris and Marie, who later visited him in London. When the Horsforth restaurant changed hands, Norman faced a crossroads. Moving to London was one of the hardest decisions he’s made, he told me - but one that opened new doors.

Malaysian Cuisine: A Story on a Plate

Malaysian cuisine is a glorious fusion influenced by Malay, Chinese, Indian, Thai, Indonesian, and even Portuguese traditions. It’s bold, fragrant, layered. Think lemongrass and galangal, coconut milk and curry leaves, peanuts, turmeric and tamarind. It’s food that tells stories, that carries generations, that insists on being remembered.

Norman’s mission has always been to share that story. Whether cooking for the Lotus Formula One team as their race chef, teaching across Europe, publishing cookbooks (his latest, MALESIË, was released in Dutch in 2024), or appearing on shows like MasterChef Malaysia and BBC’s Best Ever Dishes, his work has centred around one thing: shining a light on Malaysian cuisine in a way that connects people.

Today, he runs the Asian Cooking Academy with his business partner, Rak Patel. It’s a pop-up concept that travels across the UK, offering public and corporate classes, and it’s one Norman hopes to bring back up North soon.

A Little Taste of Malaysia: Peanut Satay Sauce

It would be almost rude to write about Malaysian food and not leave you with something to try at home. Satay sauce - rich, nutty, gently spicy - is one of the country’s most beloved dips. Whether you’re dunking grilled chicken, roasted vegetables or even chips, it brings everything together with a warm, comforting hug of flavour.

Here’s a traditional version to get you started:

Traditional Malaysian Peanut Satay Sauce

Ingredients:

• 150g roasted peanuts (unsalted), ground or finely chopped
  
• 2 cloves garlic
  
• 2 shallots
  
• 1 red chilli (adjust to taste)
  
• 1 tbsp tamarind paste
  
• 1 tsp palm sugar or brown sugar
  
• 1 tsp ground coriander
  
• 1 tsp ground cumin
  
• 200ml coconut milk
  
• 1 tbsp oil
  
• Salt to taste
  

Method:

1. Blend the garlic, shallots, and chilli into a paste.
   
2. Heat oil in a pan and fry the paste until fragrant.
   
3. Stir in the coriander and cumin, then add the ground peanuts.
   
4. Add tamarind paste, sugar, and coconut milk. Simmer on low heat until the sauce thickens (about 10–15 minutes).
   
5. Season with salt to taste and serve warm.
   

As we said goodbye at the Clapham residency, Norman smiled and said he still hopes to cook again in Yorkshire one day. Maybe another pop-up, maybe a masterclass, maybe something more permanent. One thing’s for sure - his heart hasn’t left.

My hope is to see more Malaysian cuisine in Yorkshire - and it’s a hope Norman shares with me.