A group of American students have gathered around its charismatic instructor Raja Mardiana (Ana to many), watching in fascination as she demonstrates how to use a traditional “batu lesung”, or stone mortar and pestle.
Ana then deftly slices potatoes and cleans bean sprouts as she recounts the history of mee mamak, the dish she is demonstrating, while sharing cooking tips with her rapt audience.
“Cooking is about your relationship with your ingredients. Respect them, treat them well. Don’t just pound them. Massage them with love. If you’re not in a good mood today, don’t go into the kitchen,” Ana said, a twinkle in her eye.
It’s another session at LaZat Cooking, a local culinary school devoted to sharing Malaysia’s rich culinary heritage with the world, while preserving its classic recipes for future generations.
Interestingly, its founder Ana didn’t begin her career this way: the Taiping-born entrepreneur spent over a decade running a successful printing business.
The long hours, however, left her with little time for family or personal pursuits. After managing a petrol station for a while, she took a break and spent time decompressing in Thailand.
It was there that she began missing Malaysian food. She was also surprised to find that very few people there were familiar with it. So she enrolled in cooking classes, an experience that would shape the next chapter of her life.
Returning to her homeland, Ana discovered very few cooking classes were available here. This gap in the market led her to establish LaZat Cooking School in 2007.
The culinary class operated out of several venues in Petaling Jaya before moving to Bangsar three years ago.
LaZat Cooking School typically runs classes for small, intimate groups, though it is also a popular choice for larger team-building events.
Its programme, which features Malay, Indian, Chinese, and Nyonya cuisine, prides itself on its authentic recipes and traditional flavours.
Ana reveals that the most popular classes are for classic dishes like laksa, nasi lemak and rendang.
LaZat Cooking’s classes often begin with a visit to the market, where participants source fresh ingredients directly from neighbourhood vendors – an approach Ana champions for its support of the local economy.
In the kitchen, students are introduced to time-honoured cooking techniques, incorporating traditional tools such as the batu lesung. The demonstration consists of three dishes each session: a starter or side dish, an entrée and a dessert.
At the same time, Ana ensures the classes include modern tips and practical adaptations, so participants can confidently recreate the dishes in their own kitchens, no matter where in the world they live.
Much of the class’s clientele consists of tourists eager to explore Malaysian cuisine. Her students come from all corners of the globe, and some even return each time they pass through Kuala Lumpur to pick up new recipes.
LaZat Cooking employs a team of about four instructors, most of whom are homemakers and stay-at-home mothers. They come from a range of cultures and backgrounds, something Ana is proud of as she believes it reflects the true fabric of the country.
“I think housewives and househusbands make the best ambassadors for Malaysian cuisine, because everything they cook, they cook with love for their families,” said Ana.
LaZat Cooking may be approaching its 20th year, but Ana shows no signs of slowing down. In fact, she plans to move her programme to a new, more exciting location in Sungai Penchala next year. While she remains tight-lipped on the details, she assures aspiring chefs it will be something worth looking forward to.
“A lot of my friends who are already retired ask me, eh why are you still doing this? Relax, take a break!” Ana said with a laugh.
“As long as I can still move, I can still do things, I will still keep on with LaZat Cooking. I’m a person who, as long as I’m passionate about something, I will keep doing it!”
For more information on LaZat Cooking, visit their website.