Exclusive Story by WeirdKaya - Proper accreditation to WeirdKaya and consent from the interviewee are required.
You know how some people figure out their passion after years of searching? For 34-year-old Megalin, that was the very reason she decided to leave her customer service job in PJ after seven years and take a leap of faith into the F&B business.
She shared that she started her nasi lemak business around six to seven months ago after realising that her children were growing up and she wanted to be around for them more.
Left her job because of her kids
Before starting her small business, Megalin had been working in customer service at a PJ office for seven years.
However, as her children grew older, she began to feel that it was time for a change.
“The main purpose I’m leaving this job is because of my kids. After resigning, I stayed at home for about a month before deciding to start something of my own,” she said.
What began as a way to keep herself occupied soon turned into a nasi lemak business that has now been running for almost six months.
Encouraged by friends to open a stall
According to Megalin, her friends played a big role in giving her the confidence to start selling food.
She said her Malay friends had always enjoyed her cooking, especially during potluck sessions, and often encouraged her to open a stall.
“They always encouraged me to open the stall because whenever a potluck is held, they really love my cooking.”
Spurred by their encouragement, Megalin eventually decided to fully dive into the idea by spending around RM3,000 to RM4,000 in the first month, including containers for various dishes such as chicken sambal, BBQ chicken, sotong sambal, prawn, and Maggi goreng.
Realities of running a food business
While selling nasi lemak may look simple from the outside, Megalin said the cost of ingredients, especially seafood, can be unpredictable.
She explained that seafood prices can change quickly, where something that costs RM20 today may soar to RM25 or even RM35 the next day.
“Because freshness matters, I don’t keep my seafood stock for too long. Instead, I go to the market frequently, sometimes every three days, to get my ingredients.”
One of the most heartwarming parts of Megalin’s journey is how her daughter has been supporting her along the way.
She shared that every day after school, her daughter would come straight to the stall to help her out.
“When my husband’s not around, she helps with tasks such as putting up the tent, arranging the banner, or carrying the food.”
When asked whether she likes helping her mother in the business, Megalin’s daughter answered with a resounding yes.
“Sometimes, I’d go home to have my meal before returning to the stall to help my mum out.
“Out of all the dishes made by my mum, Maggi goreng is my favorite,” she quipped.
Like many small business owners, Megalin said her income is not always fixed, where she earns roughly RM2,000 to RM3,000 monthly, with some months being better than others.
Despite the uncertainty, Megalin said she still has many commitments after resigning from her job, which is why she continues working hard to earn more.
Advice
For those who are thinking of starting their own business, Megalin has a simple message: do not be afraid.
She believes confidence, punctuality, reasonable pricing, and consistency are some of the most important things in the F&B industry.
For Megalin, this journey is not just about selling nasi lemak. It is about building something of her own, earning an income for her family, and most importantly, being there for her children while they grow up.
Exclusive Story by WeirdKaya – If you wish to reproduce this story, please ensure that you obtain consent from the interviewee to maintain factual accuracy and avoid the potential spread of misleading information.
If referencing or using any information from our story, we kindly ask that proper credit is given, along with a backlink to WeirdKaya, as acknowledgment of the efforts made by our editors in sourcing and conducting interviews.
