Claypot chicken rice is a beloved traditional Chinese dish, known for its rich flavours and comforting aromas.
However, in the heart of Sri Petaling’s bustling food scene, Ahmad Muzakin and his wife, Nona, have introduced a unique twist by offering a Muslim-friendly version of this classic meal.
The dynamic duo, who are fluent in Cantonese and Mandarin, have been in the industry and perfecting their craft for over 30 years.
A Culinary Bridge between Cultures
The couple’s journey into the world of claypot chicken rice began by learning from their ex-boss, a master chef who had sold Muslim-friendly claypot chicken rice at a stall in a kopitiam in KL and was willing to pass down his culinary skills.
Ahmad and Nona were motivated to continue this tradition to provide a Muslim-friendly option for Muslims who wanted to enjoy Chinese cuisine.
We are into this business and find it meaningful because I observed many Muslims are interested in trying Chinese food but had no chance because there aren’t many Muslim-friendly options,” shared Ahmad.
The couple took over the stall in 2006 and continued to safeguard the former owner’s legacy by selling Muslim-friendly Chinese-styled dishes like steamed fish, blanched vegetables, scallion tofu, and various soups. In July of last year, they moved into their very own shop.
“Our shop operates from 11am to 10pm daily, and preparations start as early as 9am. We don’t have a signature dish; as our customers say, everything here is a signature.”
Despite moving into a shop from a humble stall, Ahmad and Nona have never increased prices, where they sell a portion of claypot chicken rice for RM9.
We did not increase our price for many years because we know it’s a hard time for everyone and we hope everyone has a fair chance to try out our food.”
Mastering Another Language
Although they did not receive formal Chinese education, Ahmad and Nona are fluent in spoken Cantonese and conversational Mandarin, a skill they picked up from interacting with their neighbours and customers.
We can’t write and read Mandarin because we didn’t receive formal education, but our children did,” said Nona.
Thanks to their willingness to learn and master two additional languages, Ahmad and Nona have built many strong relationships with customers, which was especially useful in avoiding miscommunication.
“Learning a new language is like gaining a new tool. It has helped us avoid many misunderstandings and scams.
“Furthermore, seeing a beautiful woman or handsome guy naturally makes you want to speak their language,” quipped Nona with a laugh.
Customers First
Aside from being the rare few to serve Muslim-friendly claypot chicken rice, the couple also take great pride in their customer service, where they ensure every guest feels welcomed and valued.
Bosses are not the king, customers are. Without them, we will not be able to carry on the business.
“We recognise this concept very well and as such, we only use the finest chicken thigh meat due to its tenderness and flavour,” explained Ahmad.
Thanks to the couple’s commitment to making their customers feel like they’re VIPs, Ahmad and Nona have seen a loyal, steady stream of customers walk through their doors and it’s not unusual to hear the latter say ‘stay healthy’ in Cantonese when they leave.
In fact, the couple’s top-notch customer service has even won them fans from overseas such as Singapore, Brunei, and various parts of Indonesia.
“Some even asked us to open a branch in their hometowns. There was a family from Indonesia who ordered a large pot and a small pot for each person, which was equal to three servings each,” shared Ahmad.
Navigating through Controversy
According to Ahmad, the ingredients they use for the claypot chicken rice is rather similar to its Chinese version.
“The recipe is quite similar and we also use soy sauce, oyster sauce, and sesame oil. The only challenge is picking halal-certified brands.”
Despite enjoying a relatively high level of success, Ahmad and Nona weren’t immune to rumours and controversy, which came their way when word on the street was that they had used rice wine in making the dishes.
We’ve never used rice wine. It was black sesame oil that is halal-certified.
“We couldn’t afford to shut down for two weeks. If we did so, how are we going to pay for the rent?” said Nona when asked about the rumours.
Thankfully, they were fully supported by their family and loyal customers, which undoubtedly helped them navigate through the controversy.
“Customers and friends were concerned and asked if I was stressed out during that time. It was a firm ‘no’ because I knew I did nothing wrong and had no time at all for those negative comments online.
“We’ve been open and transparent, so we have nothing to worry about,” asserted Ahmad, adding that the shop’s halal certification is currently under review, a process that can take years.
Long Way to Go
Looking ahead, Ahmad and Nona plan to open new outlets, though they are cautious due to staffing and procedural challenges.
They also aim to introduce more dishes from their extensive repertoire of over 200 recipes.
But we want to ensure the quality remains top-notch, so we are taking things step by step,” said Ahmad.
Their advice to aspiring food entrepreneurs is to stay dedicated, maintain quality, and always prioritise customers no matter the circumstances.
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