Today, D’Tandoor has become one of Malaysia’s most recognised North Indian restaurant brands, known for its long-standing reputation, elegant dining experience, and international expansion. The brand is also recognised by the Malaysia Book of Records as the nation’s first North Indian cuisine franchise.
But behind the restaurant empire is a story of hardship, sacrifice, and resilience.
Its founder, Dato Seri Dr Abdul Malik Abdullah, once came from a poor family in Penang and worked from a young age to help support his family.
Years later, after experiencing business failure, crushing debt, and the painful closure of his first restaurant, he rebuilt his life again in Australia before eventually creating the D’Tandoor brand recognised today.
A Childhood Shaped By Hardship And Responsibility
Dato Seri Dr Abdul Malik Abdullah has openly shared that he came from a poor family background.
Growing up, he watched his father work three different jobs just to provide enough food and necessities for the family. Seeing the pressure his parents faced deeply affected him at a young age.
Wanting to reduce the burden at home, Malik began working part-time as a waiter after finishing his secondary school classes.
While many teenagers spent their free time playing sports or socialising with friends, Malik became fascinated by the restaurant business. He paid close attention to everything happening around him, from how customers were served to how food was prepared and how restaurants were managed behind the scenes.
That early exposure slowly built his understanding of the F&B industry.
More importantly, it awakened a much bigger dream inside him.
Within only six months of working at a restaurant, Malik reportedly helped double the restaurant’s sales.
The experience became a major turning point in his life because it made him realise that he possessed a natural talent for the food business.
“My Father Thought I Was Dreaming Too Big”
When Malik shared his dream of starting a restaurant business, the idea was strongly rejected by his father.
Coming from a family with no business background, the dream seemed unrealistic and far too risky.
His father believed Malik was thinking beyond his limits and refused to lend him the RM25,000 capital needed to start the business.
The disagreement eventually turned into a serious family conflict. Despite the criticism and resistance, Malik refused to let go of his ambition.
At just 20 years old, he made the difficult decision to leave Penang and move to Kuala Lumpur in pursuit of his dream.
It was a bold move for someone so young, especially without financial stability or strong support behind him.
But Malik believed he had to take the risk.
He Lost His First Restaurant Before Building D’Tandoor
In 1985, Malik opened his first restaurant called Shikara Restaurant together with two business partners.
For a young man chasing his dream, it was supposed to be the beginning of something great. Instead, it became one of the most painful periods of his life.
The restaurant quickly ran into serious problems involving partnerships, finances, and lack of experience. Matters became even worse when Malik was reportedly tricked into borrowing RM25,000 from a loan shark, leaving him trapped under heavy debt.
Eventually, the restaurant was forced to shut down.
One of the most heartbreaking moments came when Malik had to sit outside the restaurant selling off cutlery and equipment cheaply after the business collapsed.
For many people, such a failure at a young age would have destroyed their confidence completely.
But for Malik, the failure became a brutal lesson that shaped his future.
The Woman Who Became His Strongest Support System
After losing his restaurant, Malik continued working in the F&B industry and eventually became a manager at Sherzan Cafe.
It was during this chapter of his life that he met Datin Seri Mumtaz Begum Mohd Sidek, the woman who would later become his wife and one of the most important figures behind the success of D’Tandoor.
Malik once jokingly admitted that he created various “shenanigans” simply to spend more time with her while teaching her cashier duties. Over time, their relationship grew stronger, and the couple began building their future together.
They later worked at Kelab Aman for several years, saving money and planning for another opportunity to re-enter the restaurant business.
However, Malik was still carrying significant debt from his earlier failure. Determined to rebuild financially and start over properly, the couple moved to Sydney.
Starting From Scratch Again In Australia
Life in Australia was far from glamorous. Malik and his wife worked extremely hard while trying to rebuild their lives financially.
At the same time, Malik used the opportunity to study the Australian F&B industry closely, learning new systems, service standards, and restaurant management practices. During this period, he also completed a Diploma in Business Management, further strengthening his business knowledge and leadership skills.
The experience changed the way he viewed business entirely.
Although the journey was difficult and emotionally exhausting, Malik remained grateful because he was not facing it alone. His wife continuously stood beside him throughout the struggle, encouraging him and helping him push forward despite the hardships.
Eventually, all his debts were successfully paid off.
Returning To Malaysia To Build D’Tandoor
In 1993, Malik finally returned to Malaysia. But this time, he returned as a completely different person.
He came back with experience, discipline, international exposure, business knowledge, and a much clearer understanding of what it truly takes to survive in the restaurant industry.
Together with friend and co-founder Major Tan Hun Khim, Malik opened the first D’Tandoor restaurant in Damansara Utama, Petaling Jaya.
The restaurant gradually gained attention for its authentic North Indian cuisine, premium dining environment, and strong customer service. Over the years, the business continued expanding steadily.
Today, D’Tandoor has grown into an international restaurant brand with operations not only in Malaysia, but also in Australia, New Zealand, Saudi Arabia, and Cambodia.
The company proudly describes itself as Malaysia’s first and biggest North Indian food franchisor.
A Business Built Through Partnership, Trust And Family
One of the reasons behind D’Tandoor’s longevity is the strong partnership between the people behind the company.
Datin Seri Mumtaz Begum Mohd Sidek eventually became the Group Finance Director and played a critical role in strengthening the company’s financial management and long-term planning.
Meanwhile, Major Tan Hun Khim brought operational expertise into the business, overseeing quality control, production systems, and operational performance across the company.
Together, they transformed what once began as a failed dream into a respected international F&B company. Today, the group owns 15 outlets, five sister brands, global franchises from Saudi Arabia to Australia, and a catering and event management arm.
The Five Things
After spending more than three decades in the restaurant industry, Malik believes there are five critical elements that determine whether a restaurant succeeds or fails.
According to him, a successful restaurant must have the right location, quality food, fair pricing, good ambience, and excellent service.
These principles became part of the core foundation behind D’Tandoor’s growth and consistency over the years.
Even after decades in business, those values continue guiding the company today.
From Debt And Failure To Building D’Tandoor Into A Restaurant Empire
Perhaps the most inspiring part of Malik’s story is not simply the number of outlets D’Tandoor has today. It is the journey he endured before reaching success.
He experienced failure at a young age, struggled with debt, faced criticism from people closest to him, worked under others for years, and rebuilt his life from scratch in another country before finally returning to Malaysia for another attempt at his dream.
Yet despite everything that happened, he never completely abandoned his vision.
Today, the same young waiter from a poor family who once sat outside a closed restaurant selling cutlery is now recognised as one of the pioneers behind Malaysia’s premium North Indian dining industry.
And for many aspiring entrepreneurs, the journey of Dato Seri Dr Abdul Malik Abdullah stands as proof that failure does not always end a dream.
Sometimes, it becomes the experience that prepares someone for lasting success.
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