The Proud History About Kayu Nasi Kandar

KAYU Nasi Kandar was established in 1974, with a colorful journey of hopes, dreams and humble successes, founded by Mr Buruhan Mohamed.

The business started from a small stall in a chinese coffee-shop (the former Chow Yang Restaurant) in SS2, Petaling Jaya. Backed with decades of family recipes originated from his late father - who was also in the Nasi Kandar business in Penang - Mr Buruhan quickly gained popularity in serving 'the best Nasi Kandar in Petaling Jaya' way back in the 80s. In the early days, Nasi Kandar peddlers would carry the rice dishes balanced on sticks - as the name 'kandar' suggest. But the essense of this delicacy is in the mixture of various gravies covering much of the rice and dishes underneath it - and eaten with bare fingers..!

This task of 'kuah campur' was one of Mr Buruhan's unique and magical touches that has won the hearts of many Kayu Nasi Kandar 'raving fans' that came far and wide to this humble establishment. As of today, Kayu Nasi Kandar has established branches all over Malaysia. Many of these branches has seating capacity for 300-500 people, some with chandelier-fitted VVIP Rooms and private lifts for VIP Floors. Kayu Nasi Kandar has also established two overseas restaurants: one in Melbourne, Australia and the other in Bandar Seri Begawan (Beribi), Brunei Darussalam.

Even so, many loyal customers still fondly remember those magical touches by Mr Buruhan, which he still obliges to do every now and again for Kayu customers. The list of loyal customers include YAB Dato Seri Abdullah Badawi (the Prime Minister of Malaysia) and YAB Tun Mahathir Mohamed (the former Prime Minister of Malaysia) who have engaged many catering services from Kayu Nasi Kandar for private and formal dinner functions at the Seri Perdana.

Hard to believe, but the "where-it-all-began" stall still standing strong at the SS2 Kayu Restaurant...

Pak Lah - flanked by Dato' Seri Utama Dr. Rais Yatim and Mrs John Howard - enjoying his nasi kandar in Australia, with the all-cheerful Mr Buruhan posing delightedly.

VISION
"To provide Halal and quality Nasi Kandar meals, in a cosy and clean environment managed and owned by Muslim professionals - in being the Number ONE Curry House in Brunei Darussalam."

What is Nasi Kandar...?

A very interesting and accurate definition given by Wikipedia.org (http://en.wikipedia.org/wiki/Nasi_kandar)

"Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.

The word Nasi Kandar, came about from a time when nasi [rice] hawkers or vendors would kandar [balance] a pole on the shoulder with two huge containers of rice meals. The name has remained and today the word Nasi Kandar is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stall meals.

The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied by side dishes such as fried chicken, curried spleen, cubed beef, fish roe, fried prawns or fried squid. The vegetable dish would usually be brinjal (aubergine), okra (lady fingers or "bendi") or bitter gourd. A mixture of curry sauces is poured on the rice. This is called 'banjir' (flooding) and imparts a diverse taste to the rice.

Traditionally, nasi kandar is always served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.

The most famous nasi kandar stalls in Penang are Kassim Restaurant and Line Clear. In Selangor, one chain of nasi kandar restaurants is Restoran Syed. In recent years, several chain restaurants have appeared such as Pelita Nasi Kandar and Kayu Nasi Kandar. Purists have disputed its tastiness compared to the original Penang versions. In Perlis, the rice is coloured yellow with herbs and the dish is referred to as "nasi ganja", though in fact no "ganja" (cannabis) is actually used in its preparation."

http://en.wikipedia.org/wiki/Nasi_kandar