For more than two decades, Chef Norman Musa has made it his mission to bring Malaysian cuisine onto the global stage. From cookery classes in London to supper clubs across Europe, the Penang-born chef has worked tirelessly to introduce international audiences to the richness of Malaysia’s culinary heritage.
Now, he is taking his advocacy one step further with his upcoming 12-night Culinary Tour to Malaysia, happening next year in April.
This is the story of how Norman connects global audiences to Malaysia, collaborates with fellow Malaysians at home and abroad and contributes to a greater awareness and appreciation of Malaysian culture and cuisine.
A Culinary Journey Back to His Roots
The 2026 culinary tour marks Norman’s third such endeavour, as he first held one in 2014 and another in 2022.
The 2014 edition was an intimate affair with four participants, while 2022 saw guests from as far as Australia, Italy, Canada and the Netherlands.
The tours were inspired by Norman’s early experiences teaching cookery classes in the UK. While restaurants gave people a taste of Malaysian flavours, he wanted to take it a step further.
“I thought it would be nice to create a tour and get them to understand our culture and food,” he recalled.
The 2026 tour will introduce new locations—swapping Pangkor Island for Terengganu—while keeping iconic stops like Penang, Kuala Lumpur and Malacca. Beyond visiting markets and cooking together, Norman makes the experience personal by bringing guests to places that are close to his heart, such as Kuala Kangsar, the royal town of Perak, where his family once made regular stops.
Guests don’t just watch Malaysia from the sidelines—they step into Norman’s memories, join family dinners and walk through markets where local life unfolds in its truest form. “It’s all about creating nice experiences,” he shared. “Even in the future, when they come back to Malaysia without me, they’ll have something meaningful to share with their friends and families.”
Bringing Malaysian Food to the World
Collaboration has been a constant thread throughout Norman’s career. From working with Tourism Malaysia and Malaysia External Trade Development Corporation (MATRADE) on major festivals like Malaysia Kitchen in Trafalgar Square, to residencies where he introduced unique creations such as Musang King durian crème brûlée, Norman has proven that Malaysian cuisine can hold its own on the global stage.
Among his most unforgettable moments are being appointed Kuala Lumpur Food Ambassador in 2015 and organising a Malaysian food festival at Merdeka Square in just three months—a feat made even more impressive by the fact that it was attended by the then Queen of Malaysia, Tuanku Hajah Haminah. He has also represented Malaysia at the National Geographic Traveller Food Festival in London, where his cooking demonstration drew the largest crowd of the event.
Beyond food, Norman has worked with Malaysian communities in the Netherlands and Brussels, cooking for events such as the Malaysian Gala organised by MANL (Malaysian Association of the Netherlands). “I ended up cooking 40 kilos of rendang for 150 guests and later another 100 kilos of it during my six-week residency at The King & Co,” he said with a laugh. “Then again, rendang is always a bestseller.”
Norman’s partnerships aren’t limited to events, however. He also makes it a point to connect with fellow Malaysians living abroad. One of them is a vegan chef living in Bristol named Fatini, whom Norman encouraged to write a book about foraging Malaysian herbs and ulam (traditional Malay salad).
On top of that, he often visits his sister in the Netherlands and cooks for her family and friends. During a recent weekend, Norman shared that he made lunch for a group of 10 and made a whopping 100 curry puffs as a result.
Food as a Platform for Change
Besides an instrument to promote Malaysian culture, Norman also sees food as a bridge—one that not only connects cultures but drives social change.
Looking ahead, one of his most ambitious projects is a cookbook focused on healthy Malaysian recipes. Spurred by a desire to make cooking a healthier and more accessible activity for busy Malaysian families, he is working with a UK-based nutritionist to reimagine traditional recipes in more nutritious ways. “It’s not just about exercise. The real challenge is breaking habits of unhealthy eating,” he explained.
Beyond health, Norman has also made significant contributions through charitable work. He has hosted dinners with the Rotary Club, with proceeds supporting low-income communities in Indonesia, and organised cookery classes in partnership with MERCY Humanitarian UK. “Even small-scale efforts can make a big difference,” he said.
And though he has spent more than half his life abroad, Norman has not forgotten his roots. He often recalls the advice of his late mother: “No matter how successful you are, never forget where you come from.” It is why he envisions one day returning to Malaysia, building a village home with an herb garden, and running cookery classes to inspire the next generation of Malaysian chefs.
Fostering a New Generation of Malaysian Food Advocates
Cookery classes aside, Norman shares his culinary knowledge with the younger Malaysian generation via his role as a Senior Adjunct Lecturer to Taylor’s University.
Since 2021, he has been conducting online lectures in Molecular Gastronomy, Asian Cuisine, Advanced Cuisine and Culinary Product Development and organising student events. He also assists in course and curriculum planning.
His advice to aspiring chefs is straightforward yet powerful: “Never give up. There’ll always be negative factors, but every problem has a solution. Stay positive and keep progressing and set new benchmarks for yourself.”
Are you a Malaysian abroad who, like Chef Norman, hopes to showcase your heritage and create meaningful connections across borders? Join MyHeart today and be part of a network that connects you to industry peers who share your vision.
