About Nazlina, a.k.a The Fierce Aunty
Nazlina Hussin. Yes, that's me.
When I started this web site, I had no clue it would grow into something like this. That I would get readers from all over the world, that it would also help launch a professional career and would include a few appearances on international television. I never call myself a chef, after all, I never went to any culinary school. What I lack in paper qualification, I make it up through reading, interacting with other fellow cooks and practicing the skills, over and over again.
Because of this, people from all over the world come to cook with me. I have food journalists, restaurant owners, chefs, food critiques and foodies as my students. It was a great experience! Below is a snippet where I taught a Michelin star Chef, Atul Kocchar how to make nasi lemak.
Numerous online publications link to this website. Other newspapers from abroad also published my story. Our own Malaysian Airlines in-flight magazine: "Going Places" also printed a story about me in their August 2010 issue. Air Asia and Singapore Airlines had me covered in their in-flight magazinestoo!
In early 2014, a UK newspaper, The Independent mentioned Penang as the #1 food destination for 2014 honouring Nazlina Spice Station as the foodies' choice! I was getting famous! ;-)
After moving from Tropical Spice Garden to Islamic Museum and later Lone Pine Hotel and E&O hotel, I set up my own cookery school, Nazlina Spice Station which is now located at:
2 Campbell Street (Lebuh Cambell)
This is where I teach my classes, use it as a base to conduct my tours and also host private dinner parties.
You can also contact me directly if you wish.
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Daily Telegraph June 24, 2010
Nazlina's Cooking Class in Penang
Attend my cooking class to learn making traditional food.
The morning class includes Penang Market Tour.
We now offer PM classes, for vegan and
What is the difference between herbs and spices Find out here.
Learn to make biryani step by step with photos.
It is a good practice for you to learn about these spices.
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