OUR STORY
Three Generations
Three Generations
of Malaysian Flavour
It started in 1968 with a pushcart on Jalan Alor. Mak Timah — Chef Ahmad's grandmother — sold nasi lemak wrapped in banana leaf to the morning crowd. Her sambal recipe, ground on a batu lesung at 4 AM, became legendary in Bukit Bintang.
Three generations later, the recipes haven't changed. But the pushcart has grown into Warung KL — a place where heritage meets modern comfort. Every dish is still made from scratch, every spice toasted by hand.
Chef Ahmad trained in KL's grand hotels before returning home. His mission: serve grandmother's recipes to the world, without losing a single grain of authenticity.
Chef Ahmad Razali
Founder & Head Chef
