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By Wilfred Pilo
KUCHING, Sept 22: It all started when Amin Aznizan craved Malaysian food abroad.
In an interview with DayakDaily, the 34-year-old said Malaysian food was difficult to find abroad. When he found it, it was expensive, leading to him learning how to cook despite having no culinary experience.
He shared the food he cooked with his non-Malaysian friends, who enjoyed it due to its uniqueness, and that prompted him to open Kedey Kamek, Nang Haus, and Seahorse Seafood upon his return.
Serving Sarawakian cuisine, Amin, who is from Miri, has opened several outlets in Kuching and Kuala Lumpur—three Kedey Kamek outlets at Taman Tun Dr Ismail (TTDI), Sunway Putra Mall, and Lalaport Mall; two Nang Haus outlets at Berjaya Times Square and Lalapot Mall; and one Seahorse Seafood outlet at EkoCheras Mall in Kuala Lumpur.
In Kuching, he has one Kedey Kemek Xpress outlet in Satok, one Nang Haus outlet in Padungan, and one Seahorse Seafood outlet at Topspot.
“When I came back from abroad, it did not take long for me to dive into the food and beverage industry in 2012. Initially, I had a company that distributed carbonated drinks, but I sold the business and set up Kedey Kamek in 2016, followed by Seahorse Seafood and Nang Haus.
“Even though I have outlets in Kuching, I am optimistic that our local food has potential outside Sarawak. This has spurred me to champion our cuisine at different turfs.
“I chose a bigger market like Kuala Lumpur because Sarawak food is a selling point as it is unique, and people are interested in it,” he said.
Amin added that he keeps in touch with food industry players in Sarawak and helps others to make it a lucrative profession.
“For all Sarawakians out there, it is time to share our food with the world,” he said. — DayakDaily
