"Abang lorry" now ikan patin tempoyak restaurant owner

DUNGUN, Jully 16  -- None would think that a 50-tonne lorry driver could become a chef and own a restaurant, but it happens to Samsul Zam Zam Paan, 34, whose tough, sturdy hands are now used to handle ladles, pots and pans in the kitchen.

He is now the owner of Shahida Lee Kitchen', which is known for its “patin masak tempoyak”, a type of fish dish with fermented durian as an ingredient in its spicy sauce.

Although his father used to be a known cook, whose service is sought by locals, especially for  wedding feasts, in his village near Temerloh in Pahang, it has not been an easy feat for Samsul to don an apron and be in the kitchen.

“As a lorry driver, I was on the road most of the time, didn’t know which is turmeric, ginger or galangal, what more the various types of spices used in cooking.

“It was a great challenge for me going through the process of getting the culinary skills and knowledge to ensure the food or dish is delicious, of the right taste and will make my customers to come again for it.

“ Alhamdulillah, now I’m enjoying the fruits of my patience and hardwork, I’m getting more and more regular customers,” he said when met by Bernama, today.

 Samsul, also known as “Abang Lorry” said most of his customers would request for the “ikan patin masak tempoyak”, although the restaurant also served other popular local dishes such as patin berlada, pais patin, daging salai masak lemak cili api and steamed rice with fried spicy chicken.

“The price for a  set of meal is between RM6 and RM16 and since enforcement of the Movement Control Order (MCO), we provide 10 per cent discount for our customers,” he added.

Samsul, who is married with two children, said his restaurant used up to 1.5 tonne of patin fish and 120 kg of smoked beef a month in their food preparation.

“As a lorry driver, my income was just enough to support my family, and now through this restaurant business, I’m also able to provide employment, including business, for the locals,” he added.

His hope is to be able to further expand his restaurant business by opening branches in Kuala Terengganu and Kuantan in Pahang and to produce his own paste for “ikan patin masak tempoyak”.

"I hope to be able to work with the Malaysian Agriculture Research and Development Institute (MARDI) and the Terengganu Entrepreneur Development Foundation to improve the quality of the paste, as well as its packaging and labeling, to find local markets for my product, as well as to penetrate international market,” he added.

-- BERNAMA