Kedai Kopi Taman Eng Ann and other kopitiam, warung and humble food stalls are an integral part of Malaysia’s unique culture. After all, they tell timeless stories of family history, heritage and recipes.

Indeed, it is in this very coffee shop that two hawkers from different backgrounds decided to set up stalls to make a living over 40 years ago. Today, their children and grandchildren continue their legacy.

Nasi Lemak-Lemak Manis is a second-generation business

“My late father, Jaafar bin Sie, first started selling nasi lemak in Jeram, Selangor, in the early 1970s. Using his bicycle, he would travel to three different coffee shops to deliver packets of nasi lemak,” Muhammad Zaki Jaafar tells FMT.

“From Jeram, he moved to other places such as Jalan Taiping and Jalan Tengku Kelana in Klang, before he came to Kedai Kopi Taman Eng Ann in 1978.

“We have been here since then, and in fact, we’re still using the original recipe my late father came up with when he first started.”

A plate of nasi lemak comes with generous toppings such as cucumber, toasted peanuts, ikan bilis, fried or hard-boiled egg, and the quintessential sambal. The rice is soft and fragrant, the sambal not too spicy and leaning towards the sweeter side.

Customers can choose from a variety of side dishes such as fried chicken, ayam rendang, sambal sotong and kerang (cockles). Fried mee and mee hoon are also served.

The stall is managed by Zaki’s wife, Sahara Jaafar, and a helper, while Zaki operates their second stall at another coffee shop in the same neighbourhood.

“We have many customers who have been coming to our stall since they were children. Even when they go abroad, they usually come by for nasi lemak when they are back in Malaysia,” says Zaki, 43.

“Some of them have children of their own now, and it is heartwarming to see them bring their children over for nasi lemak.”

For many years, the stall was only informally known as “Nasi Lemak Eng Ann”. But Zaki has since embarked on a rebranding exercise and named the stall “Nasi Lemak-Lemak Manis”.

“’Lemak manis’ is an old Malay saying to describe something delicious or good,” Zaki explains, adding that he is now using social media to promote the business.

He has also introduced a logo and motto: “Pelbagai bangsa, menikmati rasa” (people of various races enjoying our taste) – inspired by his diverse customers, which include “Chinese, Indians, Sabahans, and even Caucasians”.

Zaki says he hopes to pass down the business to his children someday. “I am always sharing with my three children about the heritage of our nasi lemak, and how it began with their grandfather.

“My mother does this, too, especially after my father passed away in 2008. She is proud to have a legacy that can be passed down from one generation to the next.”

A third-generation business: the Hainam Chicken Rice stall

Located in the same coffee shop is a chicken rice stall that has also been operating for more than four decades.

“My grandfather started the business in 1977,” Yang Yong tells FMT. “Three years later he passed away, and my parents, who had been helping my grandfather since he started the business, took over.

“They modified my grandfather’s recipe and that’s the recipe that we use today,” says the 47-year-old, who now runs the stall with his brother Yang Liang and sister Wendy.

What makes Yang’s chicken rice unique is its fluffy and aromatic rice topped with a generous amount of garlic flakes.

Customers enjoy the poached chicken and can opt for “char siew” (Chinese barbecued pork) or chicken liver, all made even more delicious by their tangy chilli sauce.

“One principle we have always abided by is to never compromise on quality just to save some money,” Yang shares.

This has paid off as the stall has its fair share of loyal customers, many of whom have been enjoying Yang’s chicken rice for decades.

“We have many customers who came when they were children. Today they are all grown up, and they now bring their children to enjoy our chicken rice, too.”

Of the future, he says, “I am not sure if our next generation will be available to run the family business after we get too old. So I guess we will have to wait and see.”

Kedai Kopi Taman Eng Ann
1, Jalan Kasawari 5
Taman Eng Ann
41150 Klang, Selangor

Nasi Lemak-Lemak Manis business hours: 7.30am-12.30pm
Hainam Chicken Rice (non-halal) business hours: 6.30am-1.30pm

Visit Nasi Lemak-Lemak Manis’ Facebook profile here. Both stalls are closed on Tuesdays.