Food from Johor Bahru to die for - 'Mee Rebus Haji Wahid'.

A few chapters of my life were in overseas but now I am back to my country for good. When I was living outside Malaysia, the one thing I always missed was the local food. Lucky enough, I do have the ability to cook few local dishes although not as professional to be commercialized.

Malaysian food is special to me as they have been blended into our multi cultural orientation. Some Malaysian food like ‘roti canai’ were originally from overseas but have been 'Malaysianized' to adapt for the local taste. I still believe that our local Malaysian food here is relatively cheaper compared to food prices around the world.

There were some local food that I really missed when I lived overseas and the most is ‘mee rebus’ from my hometown, Johor Bahru. In particular, I was missing ‘Mee rebus Haji Wahid’ when I was away.

‘Mee rebus Haji Wahid’ is synonymous with Johor Bahru with a long history of family business establishment even during the time when my mother was a child. Almost all of Johor Bahru residents are familiar with the ‘mee rebus’. Today ‘Mee Rebus Haji Wahid’ is managed by the children of Haji Wahid with many branches in Johor Bahru and Kuala Lumpur.

I say, they prosper over the years from a humble beginning of hawker stall while maintaining the same quality as the original of yester year. For them, modern business expansion techniques, such as the fast food franchise system have no relevancy to them, yet they are able to maintain the SOP (standard operating procedure) of any modern western fast food with the many branches.

I guess, the business SOP is something of their well kept family business secret. I am sure that there are lots of things that a Bumiputera entrepreneur can learn from the home grown ‘Mee Rebus Haji Wahid’, starting from their branding to quality control.

The 'Mee Rebus' is made of yellow noodles with slightly spicy gravy. The gravy is made from sweet potatoes, salted soya beans, dried shrimps, beef, spices and peanuts.

The inexpensive dish is garnished with hardboiled egg, lime, spring onions, celery, green chili, fried shallot, 'pendaram' and bean sprouts. The gravy is thick and fragrant without being too starchy. The high protein, low fat and nutritious dish with remarkable taste furthermore goes well with 'satay'.

I was happy to be back to my hometown Johor Bahru during the Hari Raya and enjoy my ‘Mee Rebus Haji Wahid’.

Ps: Sometimes, retaining our way of traditional food business can be quite as successful or more than the modern fast food business less the huge capital.

‘Jakel’ – the biggest textile and fabric store in Kuala Lumpur.

I thought my sister was kidding us when I overheard her telling my mom about the biggest newly open Bumiputera (with a possibility of immigrant blood like many of us) own fabric store in Jalan Masjid India, Kuala Lumpur that was originated from Segamat, a town in Johor. My sister, who is the author of ‘millionaires are from the same planet’, claimed that she knows the Managing Director personally hence could get good discount over there. So, last Saturday she drove us (me, mom and dad) in her Mercedes Brabus to witness the just 3 months old, 6 stories retail store by the name of ‘Jakel’.

Upon arrival I was stunned by looking at how huge Jakel is. My sister was offered a parking space right in front of the main entrance even though we had no prior appointment with the store. That made me feels like a VIP.

Inside, we met with the Managing Director of Jakel himself Mr. Mohamed Faroz Mohamed Jakel who is continuing his father's endeavor in the textile business. Although he was busy with the store management, the 36 year old Managing Director somehow managed the time to entertain us and other clients.


The Managing Director Mohamed Faroz in orange shirt with my sister, mom and dad.

The two ladies (my sis and mom) were very excited at the prospect of shopping with the vast choices of merchandise offered from the all 6 floors that comprise from affordably priced materials to exclusive designer labels such as Valentino, Zegna, Armani, Ungaro etc. We then were chauffeured by the friendly Mr. Mohamed Faroz with an elevator to the highest level (the 6th floor) which displays mostly imported carpets. They both ended up buying carpets of their choices there.

I was really impressed not just by the success of a Bumiputera in running a huge, well organized fabric store in the capital city but was also overwhelmed by the Managing Director personal touch to the clients when we usually see others of his stature merely delegating the task. Obviously, the down to earth Managing Director was really not afraid to dirty his hand with clients. Bravo.





Ps: Hope more Bumiputera will emerge as successful entrepreneurs. Well done Jakel.

Informal branding – a study of the booming 'Mamak’ (food establishments) in Kuchai Lama, Kuala Lumpur.

Hi readers,
Today, I am featuring my short study on the restaurant or food establishment industry with special emphasize on the most flourishing eateries that Malaysian in general fondly identify as ‘Mamak’. My study however is only limited to the area of Kuchai Entrepreneurs Park , Kuala Lumpur where I live and will not take into consideration the whole of Kuala Lumpur or other parts of the country.

In Malaysia, the term Mamak refers to Indian Muslims, who generally own and operate the food establishments. The word 'Mamak' is from the Tamil term for maternal uncle. Originally, Malaysian ‘Mamak' are Tamil Muslims of Malaysian nationality, whose forefathers mostly migrated from South India centuries ago.


Yes, they love posing for you, quite talented in modelling too.

’Mamak’ is very popular among Kuala Lumpur youths as hang out spots, due to relatively ‘cheap food’ and beverages being served as well as being open 24 hours a day, 365 days a year. The mamak has been stamped permanently into Malaysian culture due to its ubiquitous nature and popularity.

As Muslim, Mamaks only sells ‘halal’ food but the restaurants are open to all patrons regardless of races and religions. As a matter of fact, they are more popular with the Malaysian Chinese than the Malays in Kuchai Entrepreneurs Park.



Special curry and all things curry.

Currently there are 8 Mamak restaurants/cafes and 3 stalls in Kuchai Entrepreneurs Park of different owners / operators (not a single Malay restaurant except food stalls at the old food court that open only for less than 6 or 7 hours per day). All of them are armed with big screen televisions or LCD projectors and misting fan systems designed for tropical countries. A number of them come with WiFi for internet surfing.

All Mamaks here are offering similar choices of food that have evolved from traditional Mamak like roti canai and all things curry to western, Malay and Thai foods. They are extremely adaptable to the ever changing local taste, you can even order ice blended coffee ala ‘Star buck’ at most Mamak less the expensive price. ’Nasi lemak’ served with ice blended mocha, ‘kewl’ huh. One thing I observed, they are not afraid of competing against each other although in near proximity from one to another Mamaks.

One distinct feature of Mamaks in Kuchai Entrepreneurs Park is that all the restaurants uniformed their workers (predominantly foreign Indian, Pakistani and Nepali) in yellow or orange collared t-shirt, some with aprons.

Communication does not pose a problem with those foreigners when come to ordering with the help from written menu. However, shaking their heads do not necessarily mean disagreement or 'no sign' as they will always shake their head even in agreement (I have no intention of being racist or making fun of people outside my culture, just trying to document my experience here).


Picture menu hanging on the wall - typical setting at Mamaks.

Despite of criticisms, rumors and gossips that we can hear and read every day through e-mails, word of mouth etc. they strive to prosper in bearish or bullish Malaysian economy. A lot of attacks especially matters regarding their doubtful hygiene has been raised but they still outnumbered any similar establishments of our Bumi restaurants. So how they do it? Cheap pricing – I doubt that, 24 hours – maybe, TV and misting fan – maybe, good food – I don’t think so, strategic location - definitely, cheap labor - probably.



Photos taken from the back of the restaurant.


I say that their 'gut feeling' in investment, perseverance, and branding....yeah branding make them strong. I believe they have been branded naturally as an adaptable food establishment hence I think that must have been their best asset. You can even see Mamak in other parts of the globe with the same informal branding. Some like in the UK are quite similar except the tables are with tablecloth which is not common here.

So Bumi entrepreneurs, are we learning valuable lessons from ‘Mamak’?


Ps: I prefer to make my own roti canai, served friends homemade roti canai when I was in Papua New Guinea. Anyone for teh tarik?

10th Avenue Food Mall at Berjaya Times Square.

I went to Berjaya Times Square last week before the beginning of ‘fasting month’ to print my new business card at a printing shop in the 5th floor there. It was 12 am and the printing and cutting process took around 45mins. While waiting, my tummy was rumbling to be fed as it was almost lunch time, so I asked Joanne the shop manager as to where the food court in ‘Berjaya Times Square’ as I am not very familiar with the huge shopping complex. She pointed the 10th floor and advised me to take the nearby elevator. Well, I straight away embarked on my journey to the food court.

Upon arrival, I was shocked to see the state of the food court which is named 10th Avenue Food Mall, next to the indoor theme park and the gigantic cinema theatre the IMAX (the largest movie screen in South East Asia -5-storeys of movie screen in 2 or 3D). As to why I was shocked to see the Food Court, the place is so gorgeous yet so empty. There were only about less than 30 percent food operators currently in operation with a capacity to seat 2,000 diners with 40 stalls. I wasn’t sure whether it’s good or bad luck for me as at the point of time, there were only 3 occupied tables including mine and totaling 5 persons (a couple of lovebirds at one table, 2 young females at another and the single mingle me).

I guess I shouldn’t be complaining as compared in KLCC or Maju Junction, to be seated at Lunch time is a very complicated affair. In contrast to any food court of Kuala Lumpur, 10th Avenue Food Mall offers a different yet modern and posh architecture. There’s nowhere in KL of food court standard that you can savor your food at the same time enjoying high class view including live panorama scene of KL skyline from glass wall. Altogether I can say that 10th Avenue Food Mall is an architectural masterpiece with magnificent view of KL. Honestly, I felt exceptionally grand having lunch there than any 6 stars hotel in Kuala Lumpur.

The stalls operating currently offer varieties from local (example Rasa Utara), Korean, Thais, Middle eastern and Italian. For my lunch I chose the Middle Eastern – kebab and rice that was served by Indonesian workers. So, with all the beautiful and huge aspects of the 10th Avenue Food Mall, where are the diners and stall operators? Is the location not good enough or lack of promotion from the management or do they still need time to attract business?

Whatever the problems I still think that 10th Avenue Food Mall boast a very good prospect to be a great dining location in Kuala Lumpur or perhaps South East Asia. For the great chefs of Kuala Lumpur, 10th Avenue Food Mall in Berjaya Times Square might be a place for you to carve your name, and for lovebirds out there, the place is for you to be romantic or even argue and fight with good privacy.

Bumi food entrepreneurs, anyone interested?