At lunchtime on a typical weekday, Rumah Mekda in Kuala Lumpur’s Bangsar Village 1 is filled to capacity with diners eager to sample dishes from the East Coast of Peninsular Malaysia. The restaurant, which recently opened, is the vision of Norhelinda Daud, known as Mekda, a 54-year-old entrepreneur with roots in Kelantan.

Mekda grew up in Kuala Lumpur but was immersed in the food culture of her family’s Kelantanese heritage. Food played a central role in her childhood, with frequent communal meals and generous sharing among neighbors. Inspired by her mother’s cooking and the convivial atmosphere around the family table, Mekda developed a passion for preparing traditional Malay dishes.

After marriage and raising two daughters, Mekda continued to cook extensively for her family and social circle. She and her husband started a small food supply business before pivoting to a nasi lemak food truck following a life-changing road accident that curtailed her driving. The COVID-19 pandemic further shifted her business towards catering, through which she built a broad customer base including corporate clients and members of the nobility.

Despite these ventures, Mekda long harbored the ambition to establish a restaurant dedicated to East Coast Malay cuisine. A heart attack two years ago crystallized her resolve to realize this dream. She recalls the emotional launch of Rumah Mekda with tears of joy, marking a milestone in her life and career.

The restaurant’s menu is focused yet authentic, featuring recipes passed down through Mekda’s family and closely overseen by her and her husband to maintain traditional preparation methods. One standout dish is the Nasi Kerabu Ayam Percik, priced at RM34. This heritage-recognized dish typically includes rice dyed with blue pea flower alongside a variety of fresh herbs and vegetables, salted egg, solok lada (chili stuffed with fish paste and coconut), fish crackers, and an array of spicy condiments such as sambal belacan, sambal tumis, and budu (fermented anchovy sauce). At Rumah Mekda, the rice is yellow rather than blue but the other components remain faithful to tradition, delivering a complex interplay of herbal, spicy, and savory flavors. The accompanying ayam percik is noted for its charred exterior and tender, well-spiced meat.

Another popular choice is the Ayam Goreng Mekda (RM38), marinated fried chicken pieces developed after the restaurant’s opening. While some pieces can be slightly over-fried, many achieve a desirable crispness outside while retaining juicy meat inside.

For a richer finish, the Kari Udang Nenas (RM65) offers large prawns cooked with pineapple chunks in a fragrant, spice-laden gravy. The combination balances the firm texture and oceanic flavor of the prawns with the sweet and floral notes of pineapple.

For Mekda, Rumah Mekda represents the culmination of a lifelong passion and family legacy. She remains focused on nurturing this single establishment and savoring the realization of her culinary aspirations rather than expanding further at present.

Rumah Mekda operates daily from 11 a.m. to 4 p.m. and 6 p.m. to 10 p.m., welcoming patrons at LG10, Bangsar Village 1, Jalan Telawi 1, Kuala Lumpur.