KUALA LUMPUR — The success of Original Penang Kayu Nasi Kandar was built on many sacrifices, hardships, and motivation.
The renowned food chain, established in 1974 as a small stall in SS2 Petaling Jaya, has now expanded to nine outlets nationwide, winning several accolades, including the Cleanest Food Premise award under the 24-hour restaurant category.
Speaking to Scoop, Original Penang Kayu Nasi Kandar owner and managing director Burhan Mohamed, 62, said that his focus and dedication to building his business, including resisting the urge to give up, were key to the franchise’s success over the last 50 years.
The name “Kayu” was actually Burhan’s childhood nickname, but it has now become synonymous with nasi kandar.
“It was never easy in this business. Initially, the rent was only RM80, but the price later increased from RM 300 to RM 3,800, which led me to rely on bank loans to keep my business running.
“When I first started, I worked 15 to 17 hours a day and didn’t have time to sleep, often only managing to rest for a few hours in my car.
“At one point I felt like giving up, but what kept me going was my workaholic attitude – I can’t stay at home for more than 20 minutes. What matters most is that I want to serve the public by providing them with good service and ensuring they enjoy the quality of food we offer.
“When I see my customers happy and smiling because of our food, it reminds me that we are doing the right thing. That motivates me to improve and do better,” said Burhan in an interview.
At the same time, Burhan also said that being disciplined has shaped him into a becoming successful entrepreneur.
“Though I now have everything, I always try my best to help the community with what I do. To this day, I don’t drink alcohol, I don’t smoke, and I don’t distract myself with anything. I am always disciplined.
“Being disciplined is always the key to success, and that is the mantra I have followed to this day, which has helped me become a successful entrepreneur.
“Another important factor is that, as an entrepreneur, I believe I need to be transparent and loyal to my customers and never compromise on quality for quantity. That’s why the number of my outlets is limited,” Burhan added.
Not junk food
Burhan is also passionate about dispelling the myth that nasi kandar is unhealthy, calorie-laden and akin to junk food; claims he said have been spread by some fitness enthusiasts on social media.
“Just because a dish is high in calories doesn’t mean it’s junk food. Nasi kandar isn’t not a processed meals or a quick fix like McDonald’s; it’s about tradition, flavour, and quality.
“It’s made with fresh, local ingredients, and the cooking process is rooted in centuries of history, especially at our outlets. To call it junk food is not only inaccurate, it’s disrespectful to the food culture we’ve created.
“Many don’t know that McDonald’s and KFC’s meat is kept in freezers for days and is often not fresh. We invest in fresh meat from the market, even though it can be expensive, because we want our customers to have good-quality food.
“Enjoy what you eat and live a balanced life. Yes, exercise and mindful eating are important, but so is enjoying the food that is part of our identity.”
Burhan added that he proud to serve food that that symbolises Malaysia’s unity.
“Nasi kandar brings people together and is deeply woven into the fabric of Malaysian life, regardless of race or religions. In fact, I have customers from abroad who, whenever they return to Malaysia, always visit my restaurants for a good meal.”
Original Penang Kayu Nasi Kandar also does CSR initiatives, such as serving free food to the underprivileged community in Petaling Jaya and providing free meals for schoolchildren at SK Lembah Subang.
Aside from the main outlet in SS2, Original Penang Kayu Nasi Kandar operates eight more, located in Penang, Kota Damansara, Bangsar, Mid Valley, Nu Sentral, Sri Damansara, Cheras, Citta Mall, and Ara Damansara. – December 14, 2024