Kayu Nasi Kandar @ Kota Damansara


Don’t the staff look grand?

Nasi Kandar Kayu managing director Sirajudin Y. Mohd Maidin is a true trendsetter. He was the pioneer in setting up a large, modernised, ultra-bright nasi kandar outlet with outdoor dining in Bukit Jambul, Penang, in 2000. Apparently Mr. Sarajudin’s father, started his nasi kandar business on Penang island in the 1950s, as a roadside stall in Macalister Road. The 1st Nasi Kandar restaurant was birth in 1974, and soon after they moved to Petaling Jaya, a suburb in Malaysia. To date, he has realised yet another dream of his, to take the franchise abroad. Nasi Kandar Kayu Melbourne opened about 2 years ago. Anyway, here is the lastest outlet in Kota Damansara… it really blows your mind how this restaurant franchise has up-ed the stakes in the business.

And as if gorgeous, ultra-bright, ultra-clean, airy working conditions are not enough,

The “executive suite” upstairs is amazing- gilded staircases and marble lifts are just the tip of the iceberg.

A MASSIVE CHANDELIER hangs above the private room at Kayu Nasi Kandar!

Not one, not two.. but SIX plasma TVs offer non-stop entertainment whilst you eat. There is even an exclusive KAYU CHANNEL which tells you what’s on the menu for the day.

Service is great. They wheel up your order on personal cart and we get down to the business of stuffing our faces.

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 food vendors would 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 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, lady fingers or bitter gourd. A mixture of curry sauces is poured on the rice and this flooding of the rice with mixed sauces is supposed to impart a diverse taste to the rice.

Good food. Pretty satiated.

All in all, our meal for 4, cost us RM72. Approximately RM18 per head, not cheap but certainly not bad, considering it’s 5-star nasi kandar we are paying for!

Food: 6/10
MSG levels: moderate
Fat/oil content:tres tres high!

Photos : courtesy of N73 (left camera at home)

1 Comment

  • Kota Damansara Business Directory says:

    We love their rendang kambing – can’t do without it. Rich, not overly spicy, fragrant to bits!

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