09/01/2026

FRIDAY | JAN 9, 2026

6

Delicious taste of success

Penang listed among top places to visit GEORGE TOWN: Penang has kicked off the New Year on a high note, earning a coveted spot on the authoritative CNN/New York Times Places to Visit 2026 listing, alongside 20 other destinations worldwide. The CNN Travel Team named the state among the top 15 places to visit, describing Penang as “a taste of history”. Under the top 52 places to visit this year, the state was listed among Adelaide (Australia), Algeria (North Africa), Aragon (Spain), East Timor (Timor-Leste), Brussels (Belgium), Devon (UK), Oulu (Finland) and Philadelphia (US). Penang was mentioned for its gastronomic treats, with the Peranakan culture specifically mentioned, its history, murals as well as a reference to the world-famous shoemaker Datuk Jimmy Choo, who is from Penang. “Michelin or not, you don’t need to shell out a lot for a great meal in Penang. Street stalls, night markets and kopitiams (traditional coffee shops) serve fragrant curries, steaming bowls of laksa , never-too-sweet pandan and coconut cakes, and other mouth watering fare. “Between meals, (explore) George Town’s iconic street murals, including one that pays tribute to hometown hero Jimmy Choo,” said the website. Meanwhile, Penang Global Tourism said in a Facebook post that the listing is a global recognition of what makes Penang truly special. “Penang is the only destination in Malaysia to make the list. The reason is because Penang is celebrated as a multicultural city rich in history that continues to honour and celebrate its storied past. “From layered heritage streets and living traditions to cultures that thrive side by side, Penang’s story isn’t just preserved, it’s lived every day.” Penang was also listed among the 52 places to visit by the New York Times . – Bernama

o After decade of hits and misses, gritty satay entrepreneur finally forges right business formula KUALA LUMPUR: Even after more than a decade filled with ups and downs since she first began selling satay from home, 36-year-old Nur Syahliza Syafrial has never once had her high spirits dampened. Despite several failed attempts in the past, the mother of five remains optimistic and determined to move forward through her newly revived brand, Jijah Satay. Sharing her journey with Bernama, Nur Syahliza recounted how she first ventured into the business in 2015 to earn some pocket money after leaving her job as a bank clerk during her first pregnancy with a pair of twins. “I just wanted some pocket money and to help my husband. I’d been working before and was used to having my own income,” she said. At the time, she was not yet selling satay on skewers. Instead, she prepared satay wrap – diced chicken breast marinated in spices, wrapped in chapati . When she uploaded photos on Facebook, she was surprised by the response, Bernama reported. “In a single day I received almost 30 orders,” she said, adding that she used her late father’s satay marinade recipe. “Most food sellers offered rice and dishes, so I decided to be different with satay wraps.” After a year of operating from home, Nur Syahliza decided it was time to expand. She opened a stall in Sri Rampai, selling skewered satay from 6pm to 2am and it was there that Jijah Satay was born. However, business was slow and she returned to selling from home, this time refreshing the concept. She packed satay in cake boxes lined with banana leaves, enhancing the aroma. Her first customer, a university student, praised the creativity. Orders soon poured in, even from hotels. Customers loved it, especially since home delivery satay was rare back then. Her sweetest memory came in 2018, when Mara ordered 30,000 satay sticks for a Hari Raya event.

Nur Syahliza improvised the satay in a cup packaging from a biscuit-chocolate dip product. – BERNAMAPIC

reopened Jijah Satay as a central kitchen in Residensi Bistaria, Ampang.” Last year alone, they sold 120,000 satay sticks during the festive season. Packaging became her focus. One innovation was satay served in plastic cups, making it easier to enjoy on the go. The concept came from a mini chocolate-dip biscuit snack with two compartments, one for biscuits and one for chocolate dip. That was when she thought: “Why not do the same with satay ?” At first, people mocked the idea. But she pushed on. Now 600 to 800 satay cups are ordered daily. Customers can also order 50-stick satay party boxes lined with banana leaves, complete with pressed rice, cucumber, onions and peanut sauce in sealed containers. With dreams of opening several branches in the coming years, she encourages homemakers seeking income not to be shy about starting, and to never easily give up.

“That was one of my proudest moments, from small batches at home to thousands of sticks.” In 2019, she opened a central kitchen in Wangsa Melawati, but the Covid-19 pandemic hit shortly after, ending operations within a year. She returned to selling from home, this time focusing on frozen satay . Demand was high, but lack of business knowledge led to losses. “After all that effort, I realised I was only earning RM1 profit per sale!” She tried again in 2021, opening a cafe in Jalan Pahang. But again, lack of management and marketing experience led to its closure in 2022. The setbacks finally opened her eyes. Together with her husband Mohd Aiman Osman, 37, she identified the real weaknesses – poor management and marketing strategy. At the end of 2024, she revived Jijah Satay with assistance from the Federal Territories Islamic Religious Council. “We used the aid as working capital and