A modern abode in the city where classic Malay food rules the roost – that’s what three enterprising young men had in mind when they set up Hening in Kuala Lumpur almost two years ago. Chef Mohd Syariman Zulkifli teamed up with brothers Irham Shah Azhar and Ehsanuddin (Ehsan) Shah Azhar to realise their shared mission of taking Malay cuisine beyond the usual roadside stalls into classier environs where locals and tourists can dine in comfort. “Restaurants specialising in traditional Malay cuisine are few and far between.
That’s our impetus to fill the niche with Hening, a modern, homely restaurant where good Malay food takes centre stage,” said food lover Irham, 35, who used to work in a bank. Leveraging on their collective strengths and experiences as owners and operators of a food court in Kampung Datuk Keramat in KL, along with guidance from Syariman’s father and former hotel chef Zulkifli Aziz, the partners scoured the city for a suitable location for their maiden venture. They were ecstatic to find an old, unoccupied bungalow in the quiet enclave of Jalan Damai.
(From left) Irham, Syariman and Ehsan make up the creative team behind Hening, which champions traditional Malay food. “We were instantly smitten by the vintage architectural design, spacious garden and strategic location. Although the owner was initially reluctant to lease it to us, we managed to convince him once we shared our plans with him.
He likes how Hening, which means ‘serenity’ or ‘p.
