One of the quintessential Malaysian breakfast is of course, nasi lemak, and sometimes nothing beats a good plate of nasi lemak with goreng ayam on a lazy weekend morning. I recently went to Ali, Muthu, and Ah Hock (AMAH) at Ara Damansara Oasis Square to try their version while having a chat with Colin, one of the co-owners of the restaurant.
Ali, Muthu, and Ah Hock (AMAH)
The restaurant is located within Oasis Square, a place that starts to look like a very nice commercial area with ample parking, good pedestrian walking space, and many restaurant choices. AMAH is one of the more unique restaurants that serves local delights such as nasi lemak, mee rebus, roti jala, Hainanese chicken rice, and so forth.
None of the item on the menu exceeds RM 10.
nasi lemak ayam at AMAH
The nasi lemak ayam (RM 9.50) comes with sambal, ikan bilis, kacang, a few slices of cucumber, fragrant rice cooked in coconut milk, and a full 1/4 fried chicken.
The rice was proper, and I was surprisingly impressed by the sambal and chicken as well, which was properly seasoned with a hint of tumeric and has a crispy skin while being juicy inside. A few asked how is this compared to the famous Village Park nasi lemak, and I’d say that they are on par, with AMAH offering a much more pleasant dining experience.
Ali, Muthu and Ah Hock
Lot B-G-01, Oasis Square Ara Damansara,
2, Jalan PJU 1A/7A, Petaling Jaya
GPS: 3.11352, 101.574612
Tel: 03-7832 3138
One of the men behind AMAH is as mentioned earlier, Colin Soh, born 1978, who is one of the prime examples of a Malaysian success story. An entrepreneur with a good vision, strong passion, and who are willing to work hard and get their hands dirty to build up their business.
Colin is co-owners the co-owner of several F&B businesses, including TDH, Hoofed, Ali, Muthu & Ah Hock Kopitiam (AMAH), and The Royal Flush.
Born and grew up in KL, Colin finished school locally before obtaining a degree in Marketing and Management with Middlesex University, UK. He then spent 3 months working at Leo Bernard before deciding to be an entrepreneur.
The first business started by Colin was actually a laundry back in 2002, with a lot of late nights, early mornings, detergent, and washing machine. It grew from a small shop to a commercial laundry factory, and by 2008, the business was sold and not long after that, TDH was born with a few other friends.
Like any other business, the F&B industry has its challenges. There are always new concepts and innovating ideas on the market. Colin and partner always try to be versatile by staying relevant with current environment and receptive to new ideas.
Other than the above mentioned restaurants, there’s also Crazy Crabs, a new restaurant that is currently being built as of writing, and a TDH flagship outlet in the pipeline.
Colin & KY at Ali, Muthu, and Ah Hock
All these hard work and dedication has brought Colin and partners awards and recognitions as well. TDH has recently been named Winner of Best Pub Grub 2013 by the Time Out Food Awards. Apart from that, The Royal Flush was also nominated for both the Best New Restaurant and Best Chinese Restaurant, respectively.
In his free time, Colin likes going to gym, biking, running, and fishing.
You can find more inspiring stories like these at malaysiaresume.com, a site for contemporary Malaysian success stories.