How a Boy Mocked as "Kayu" Became Malaysia’s King of Nasi Kandar

When Malaysians hear the word “kayu,” they don’t think of trees or timber. They think of Nasi Kandar, piping hot rice slathered in thick, spicy gravies, paired with golden fried chicken or sambal squid.That’s how deeply Original Penang Kayu Nasi Kandar has become part of our local food culture.

But behind this household name lies an unexpected story, not of overnight success, but of grit, sacrifice, and one man’s refusal to give up, even when the odds stacked high like a plate of ayam goreng and squid curry.

This is the story of Burhan Mohamed, the man fondly known as Uncle Kayu, and how a childhood nickname turned into a national brand.

The Name That Stuck, And Rose to Fame

Burhan’s journey began in 1974 at SS2, Petaling Jaya, where he helped his father run a modest stall inside the old Chow Yang coffeeshop, where his eatery is now located.

Before that, his father had worked at the now-defunct Dawood Restaurant on Queen Street in Penang during the 1960s. He later moved to Petaling Jaya, pushing a cart around town selling mee goreng, but eventually moved on to selling nasi kandar.

As a kid helping his father, Burhan was often scolded for being slow. One annoyed customer jokingly called him “kayu”; a Malay slang for someone dim-witted. The name stuck.

“Since then, the name stuck and even to this day, I am still known as Uncle Kayu by my longtime customers,” Burhan laughs.

But time proved that Burhan was anything but dim. He would go on to build one of Malaysia’s most beloved Nasi Kandar chains. Today, Kayu isn’t just a name; it’s a mark of quality, consistency, and connection.

Kayu; Built on Sweat, Sleepless Nights

The journey was anything but easy.

“Initially, the rent was only RM80, but the price later increased from RM 300 to RM 3,800, which led me to rely on bank loans to keep my business running.

He worked 15 to 17 hours a day, often sleeping in his car, just to keep the business going.

“At one point I felt like giving up, but what kept me going was my workaholic attitude. I can’t stay at home for more than 20 minutes,” he said.

“What matters most is that I want to serve the public by providing them with good service and ensuring they enjoy the quality of food we offer.”

More Than Just Rice and Curry

To Burhan, nasi kandar isn’t just a dish, it’s a bridge that brings people together. His customers range from royalties and ministers to students and uncles in slippers.

“Nasi kandar brings people together and is deeply woven into the fabric of Malaysian life, regardless of race or religion,” he said proudly.

And it’s not just Malaysians. Whenever customers from overseas return, many head straight for a plate of nasi kandar at Kayu before anything else.

From roti tissue towers to crispy fried chicken, and that legendary teh tarik, Kayu offers more than food, it offers comfort, tradition, and a taste of home.

A Brand Built Without Advertising

Despite its widespread fame, Kayu doesn’t rely on flashy marketing. Burhan believes in one simple strategy: let the food do the talking.

“We do not do marketing. Only my customers do my marketing,” he said.

For over 50 years, Kayu’s growth came from word of mouth, from families who came in the 70s and are still coming today, now with their children and grandchildren.

It’s a formula that works. The SS2 outlet remains a magnet for celebrities, tourists, and even royalty. In fact, Tengku Permaisuri Selangor and Deputy Prime Minister Fadillah Yusof were among those who attended the restaurant’s 50th anniversary celebration.

A Legacy Rooted in Discipline

Burhan (left) and Nizam at the brand’s SS2 outlet in Petaling Jaya
AZMAN GHANI/The Star

Now in his 60s, Burhan still wakes up early, grabs a coffee, and heads straight to work. He’s not slowing down anytime soon.

“To this day, I don’t drink alcohol, I don’t smoke, and I don’t distract myself with anything. I am always disciplined,” he said.

“Being disciplined is always the key to success, and that is the mantra I have followed to this day, which has helped me become a successful entrepreneur.

Even his son Mohd Nizam Burhan is being trained the hard way: starting as a cashier and waiter, earning every step under his father’s no-exceptions policy.

“He insists that no special privilege should be given to me. I must serve, like everyone else, at the restaurant,” Nizam shared.

Burhan’s two daughters, Dr Azareena and Dr Zafrina, are both serving as family doctors in Dublin, Ireland, and Bandar Utama, Petaling Jaya, respectively.

More Than Just a Restaurant

Burhan sees Kayu as more than a business, he sees it as a way to serve the community. From feeding underprivileged families to sponsoring school meals, Kayu gives back in ways that rarely make the headlines.

And when critics called nasi kandar unhealthy junk food, Burhan stood up for tradition:

“Just because a dish is high in calories doesn’t mean it’s junk food. Nasi kandar isn’t a processed meal or a quick fix like McDonald’s; it’s about tradition, flavour, and quality,” he said.

“Many don’t know that McDonald’s and KFC’s meat is kept in freezers for days and is often not fresh. We invest in fresh meat from the market, even though it can be expensive, because we want our customers to have good-quality food.”