THE popular Nasi Lemak Burung Hantu restaurant chain, well-known in the Klang Valley and Selangor, plans to open at least one branch in every state within the next five years.
Its managing director, Enzo Zarsadias, said the company currently operates nine branches, including the newest one in George Town, Penang, its first branch outside the Klang Valley and Selangor.
“This year, we aim to open three to four more branches, although the majority will still be concentrated in the Klang Valley.
“We want to make nasi lemak a national dish that can be enjoyed with consistent flavour across the country. The opening of the new branch in Penang is the beginning of a major campaign for the Nasi Lemak Burung Hantu brand,” he told reporters after the official opening ceremony of the Nasi Lemak Burung Hantu branch on Lebuh Chulia, here today.
The opening ceremony was officiated by the Governor of Penang, Tun Ramli Ngah Talib, who was accompanied by his wife, Toh Puan Raja Noora Ashikin Raja Abdullah.
Enzo added that each branch required an investment of around RM500,000, depending on location and infrastructure.
He highlighted that the company wholly owns all branches, and the restaurant chain does not operate on a franchise system.
Enzo explained that the company took time to open new branches to maintain quality, especially regarding the delivery of freshly cooked sambal from their central kitchen in Kuala Lumpur.
Currently, Nasi Lemak Burung Hantu employs over 300 workers across its nine branches, using up to five tonnes of sambal weekly and 1.5 tonnes of rice daily.
Meanwhile, another managing director, Alfian Basir, said opening the chain’s ninth branch on Lebuh Chulia was a strategic move to test the market outside the Klang Valley before expanding the brand nationwide.
He said that Penang was chosen because it is synonymous with famous food destinations in Malaysia, and its strategic location, high demographic concentration, and tourist appeal make it the ideal platform to expand beyond the Klang Valley.
“We deliver sambal every 48 hours from our central kitchen in Kuala Lumpur, and since our sambal is not frozen, it must be fresh. This requires scheduled deliveries, including emergency trips, to meet the demand at the Penang branch.
“So far, everything has been running smoothly, with strong demand from nasi lemak enthusiasts. The new branch operates 21 hours a day, from 7 am to 4 am the following day, with three hours allocated for maintenance and preparation,” he added. – May 15, 2025
Main image: Nasi Lemak Burung Hantu
