Hameediyah Bistro Sdn Bhd

Hameediyah', a name synonymous with the term 'Nasi Kandar', is one of the first known restaurants in Penang offering Indian Muslim cuisine since 1907, and has continued to operate out of its original location at 164-a, Campbell Street. Spanning a lineage of seven generations, this family business has served up an enormous platter of signature dishes such as mutton mysore, mutton kurma, curried beef spleen, beef rendang, kapitan chicken, fried chicken, curry chicken, fish roe, squid, dalcha, murtabah, biryani, mee goreng, okra, rojak, and much more. Their secret recipes have stood the test of time, with enduring popularity for its traditional cuisines. M. Mohamed Thamby Rawther and his three sons, Seeni Packeer, Packeer Mohamed and Abdul Ghaney had travelled from Kerala, India in the early 1900's, and acquired their shop house soon after, naming it 'Hameediyah'. They initially sold their special curried dishes around Penang on foot, by securing their food inside two large baskets and balanced skillfully on the shoulder using the 'Kandar' pole. This mode of selling was aptly termed 'Nasi Kandar'. Demand for their authentic dishes never slowed down even during war time. For example, the Japanese occupation in the 1940's saw soldiers and generals often ordering beef curry. While, around the 1960's to the 70's, Hameediyah helped to supply 5000 pieces of beef curry portions to the American GIs fighting in the Vietnam War. After World War Two, the British had permitted food to be sold in shop houses, resulting in Hameediyah restaurant thriving with diners. They were famous for their 'Mee Goreng Mamak'. As the years moved on, Hameediyah's younger generations continued with the traditions of preparing the food exactly as their elders did, with their secret recipes being followed closely for consistency. Diners from all over Malaysia, and even overseas, would be attracted to the heady aroma of murtabahs sizzling on the age old grill, the rich array of curries within, and, the fun sight of its iconic dumbwaiter used to hoist their ordered food upstairs. After over a hundred years of serving up amazing cuisine, the restaurant is now transitioning into the 21st century, and is adapting itself to fit the present-day cultural needs of its customers. The newly refurbished rustic themed interiors perfectly complement the heritage look. Modern elements have been implemented to preserve and standardize the original distinctive flavours of its traditional dishes, plus, the stringent control in areas such as food quality and preservation, safety, cleanliness, efficiency and overall dining experience have been adopted. In addition, their extended outlet, 'Hameediyah Tandoori House', is three doors away, offering comfortable additional space for families and larger groups. With its gastronomic legacy being brought to the next level, Hameediyah's bright future in the world of culinary delights is now secured at the helm of their current generation, namely, Ahmad Seeni Pakir and Syed Ibrahim. In adopting a new standardized business model and proactive approach, Hameediyah is also now ready for franchising. As its traditional recipes are brought to greater heights through new methods of production, service and presentation, Hameediyah is all set to carry on its lineage of serving up delectable dishes, forward into the next century.