08/08/2026

LYFE SATURDAY | AUG 8, 2026

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KFC celebrates over five decades in M’sia o Interactive showcase highlights Original Recipe chicken, signature sides, fans’ personal eating habits

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interactive

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personalised visitors rediscover flavours, traditions and moments that have shaped KFC’s place in Malaysia. – HANDOUT PICS merchandise,

F R OM a street stall with an initial profit of RM20, Muiz Hot Chicken has trailblazed, building a viable business that now has over 180 stalls and five restaurant outlets, with total sales reaching RM45 million to date. Its founder Muhamad Muizzuddin Remle, 33, who hails from Parit Raja, Johor, said his determination does not end there, as he aims to penetrate the international market by opening branches in Brunei and Singapore in the near future. He said the plan is designed to ensure that his business, which began in 2013 and sold an estimated 1.14 million pieces of fried chicken nationwide, continues to expand. “The first step in our plan is to attend events such as food festivals in both countries this year first, to see how the market and reception for Muiz Hot Chicken will fare,” he told Bernama when met at Muiz Hot Chicken, Pagoh Jaya, recently. He also plans to open a sixth restaurant outlet, the first in Sungai Merab, Bangi, Selangor, to have a drive-through facility, serving over 10 set menus such as fried chicken, nasi lemak, burgers and porridge, similar to other Muiz Hot Chicken restaurants. Muizzuddin said his business journey began with gaining experience working at his aunt’s stall as a beverage attendant, before being entrusted with managing the fried chicken sales department. He then bravely opened a small street stall on his own, named “Crispy Fried Chicken”, on the sidewalk of Jalan Temenggong Ahmad, Parit Raja, K FC Malaysia marked more than five decades in the country with Zon Ori KFC, the brand’s first immersive experience celebrating the flavours, traditions and memories that have made its Original Recipe chicken and signature sides a familiar part of Malaysian dining culture. Held at MyTown Shopping Centre in Kuala Lumpur, the four-day activation invited visitors to explore the brand’s heritage through interactive installations inspired by its best known menu items, including Original Recipe chicken, Whipped Potato and Coleslaw. Since opening its first Malaysian outlet in 1973, KFC has become more than a fast-food restaurant for many families. Over the years, generations of Malaysians have developed their own ways of enjoying the brand’s menu, from favourite side pairings to personal eating rituals that have become part of the local dining experience. At the heart of Zon Ori KFC is a 270-degree immersive room that combines large-scale visuals, surround sound and the aroma of KFC’s Original Recipe chicken to create a multi-sensory experience. Beyond the immersive installation, visitors can explore several interactive zones that celebrate the different ways Malaysians enjoy their KFC meals. Activities include voting for favourite side combinations, sharing personal eating habits and customising limited-edition merchandise, including reversible bucket hats and personalised KFC buckets. KFC members who complete all the experience zones also receive a complimentary Snack Plate while stocks last. The meal features the brand’s Original Recipe chicken alongside The immersive experience spotlights KFC’s Original Recipe chicken, signature sides and many more.

Malaysian consumers. VML head of digital experience and customer experience Karen Koay said the project was designed to transform KFC’s heritage into an experience that visitors could see, hear and interact with. Visitors can also join the campaign online by sharing their favourite ways of enjoying KFC using the hashtag #CaraOriKFC.

unique eating rituals and combinations. This experience celebrates those flavours, memories and traditions that have become part of Malaysian culture,” she said. The activation was developed in collaboration with creative agency VML, with the aim of combining immersive design and interactive experiences to highlight the brand’s long-standing relationship with

Whipped Potato and Coleslaw. KFC Malaysia chief marketing officer Hanim Mazam said the experience recognised the role the brand has played in bringing people together over the years. “Since 1973, KFC has been part of Malaysians’ lives, bringing people together through our Original Recipe chicken and signature sides. We have also seen fans make KFC their own through

Quality ingredients behind demand for hot, crispy goodness

Muizzuddin (right) and an employee show the fare available at his restaurant. Muiz’s fried chicken is the draw of the restaurant. – PICS FROM BERNAMA

a car), I learnt that God actually wants to touch people’s hearts, to let go and not attach to anything beyond Him,” he said. He said his business then flourished, including receiving accolades from Mara, namely the Food and Beverage Industry Entrepreneur Icon Award, as well as the Youth Entrepreneur Excellent Award from Halal Development Corp Bhd. In this regard, he advised young entrepreneurs, especially, to always be patient and maintain a deep interest before deciding to venture into any business field.

Muizzuddin said his business is mostly self funded, with additional loan assistance from Tabung Ekonomi Kumpulan Usaha Niaga and Majlis Amanah Rakyat (Mara). Sharing the ups and downs in his business journey, Muizzuddin said the meagre RM20 profit at the beginning almost made him give up, adding that tribulations such as a car accident three years ago did little to deter his drive. “The car was almost a ‘total loss’, but thankfully my wife and I were not injured. Although I actually was down as it involved my whole savings (to buy

using his aunt’s recipe, before cooking his own mix and rebranding it to Muiz Hot Chicken. It is the ingredients used, including quality spices for delicious fried chicken, that make Muiz Hot Chicken a popular choice among customers, he said, adding that being picky about taste is thrown into the mix. “It took me eight months to refine the recipe to my own taste, as I am a bit fussy about food. So, probably the first thing that makes people buy our fried chicken again and again boils down to the quality ingredients that we use,” he said.