Named after the grandfather who opened the first shop in Kuala Lumpur, 1964.
Sixty-two years later his grandson, Mohammad Azlan, still runs the Chow Kit flagship. This is the family’s first outlet outside Malaysia — opened on 1 January 2026 by Muhamad Afzal, 25, and his mentor Mohamed Ali, 47, with Azlan on board as a shareholder so the recipes stay exactly his.
Before opening, Azlan and the flagship’s head chef spent a month in the kitchen training the Singapore team. About 160 seats (seat count to confirm), half air-conditioned, about 20 staff working shifts, and the lights never go off.
Nothing reinterpreted.
Seven masalas come in from the Chow Kit flagship — they are not mixed here. The food is cooked in small batches every two hours, up to 25 dishes a day, and the same kitchen discipline the family has kept since 1964 decides what goes in the trays.
see what’s in the trays →fresh batch every 2 hrs
25 dishes a day