3 DECADES OF SELLING NASI LEMAK
A long line of customers patiently wait to buy Saiful Bahari Mohd Shariff’s nasi lemak kukus during Ramadan. He says he’s happy and can do it forever, writes
IF you visited the Ramadan bazaar in Jalan Telawi, Bangsar, Kuala Lumpur, during the fasting month, you would have noticed a nasi lemak kukus (steamed nasi lemak) stall.
Operated by Saiful Bahari Mohd Shariff and his wife, Zainon Zainuddin, both 50, the stall was a hit with patrons.
For only RM5, you would have been able to enjoy steamed nasi lemak with sambal, cucumber, hard-boiled egg and a choice of fried chicken, beef or chicken rendang.
Saiful is the second generation in his family who make a living by selling nasi lemak.
He and his five siblings all sell nasi lemak in the Klang Valley and Johor.
“When I was about 18, I followed my father to sell nasi lemak. We were taught how to cook it as well. I was confident enough to start on my own after picking up the skills from him.”
In 1986, Saiful set up a nasi lemak kukus stall in Bangsar. Back then, demand was good as there was neither fast food restaurants nor malls for residents to go and whet their appetite.
“When I started, my stall was located near a banana tree, the place where McDonald’s is now located.”
Saiful said a couple of years later, stall owners, including he, were offered their own mobile stalls by Kuala Lumpur City Hall. When the food court was opened, they moved their businesses there.
“Since the food court is being renovated, I only operate my stall here during the fasting month. I operate my business in Gombak for the rest of the year.”
Over the years, he has served customers from all walks of life, many of whom have become regular patrons. His VIP customers include Prime Minister Tun Dr Mahathir Mohamad.
Saiful’s work starts early in the morning.
He buys his groceries in Selayang and other places. He helps with the preparation and cooking. By 2pm, the nasi lemak is ready.
Around 3pm, he and his wife, along with their part-time helpers, head for Jalan Telawi to set up the stall, located opposite the Saidina Abu Bakar As Siddiq Mosque.
“My life and business have got better since I got married. My wife is very supportive and cooks most of the dishes with help from our assistant. I focus on managing the business at the front line.”
He said over time, he added varieties to his nasi lemak dishes, including food items such as begedil (potato cutlet), fried paru (beef lung) and mutton rendang.
What’s the secret of his success?
“Nasi lemak is a favourite dish among Malaysians. But many like their nasi lemak steamed like how I offer. Each grain of rice is perfectly cooked. How you prepare the main and side dishes is equally important. If you do it well, they will return.”
He said there were customers who asked for his recipe and he obliged.
“But then, they came back to me and said their nasi lemak kukus did not taste as good as mine, although they used the same ingredients. I think the difference is in the preparation and cooking,” the Kampung Baru native said, smiling.
Saiful, who has three children, does not push them to continue his business legacy as he believes they should do things based on their interests and passions.
On how he stayed on after almost three decades in the business, he said: “If you are happy with what you’re doing, you can do it forever.”