A Taste of
Heritage
In the heart of Tasek, the woodsmoke has been rising for over four decades, carrying the aroma of Pak Din’s recipes. What started as a humble roadside stall has become a cornerstone of Tasek’s culinary identity.
“The secret isn’t in the recipe, it’s in the patience. Every spice is ground by hand, every flame is tended with care.”
Halal certified since 2006
Sijil Pengesahan Halal Malaysia — food premise scheme
The long way
round.
Nothing here happened quickly. Every change took years to agree on, and not one of them touched the rempah.
1984
A stall on the trunk road
Shahrudin bin Hassan — Pak Din to everyone — sets up a zinc-roofed stall on Jalan Warisan, selling nasi lemak bungkus to rubber tappers heading for the estate. Sixty packets a morning, sold out by nine.
1991
The charcoal grill arrives
Mak Timah, Pak Din's wife, adds satay and ikan bakar to the evening trade. The coconut-shell charcoal grill lit that year is still the one in use today, rebricked twice.
1998
Four walls and a roof
The stall moves twenty metres inland into a shophouse at 128 Jalan Warisan, with thirty seats, ceiling fans and a kitchen that finally has a door.
2006
Halal certification
The premise is certified under the JAKIM halal scheme, and the recipes Mak Timah had kept in her head are written down and weighed for the first time.
2013
The second generation takes the kuali
Eldest son Azmi returns from fifteen years in Kuala Lumpur hotel kitchens to run the line, bringing costing discipline with him and leaving the recipes exactly as they were.
2018
Kenduri catering begins
After years of cooking for family weddings, the warung starts catering kenduri properly — canopies, live satay stations, and crews travelling across Seberang Perai Selatan.
2022
The kampung deck
The rear yard is roofed and opened as a covered deck, taking the warung to 96 seats and giving the evening satay crowd somewhere to sit out of the rain.
2024
Forty years of the same rempah
Four decades on, the rempah is still ground on a batu giling before six every morning, now by a third generation who grew up doing homework at table nine.
Meet Pak Din
Known to everyone in Tasek as simply ‘Abah’, Pak Din’s passion for feeding people goes well past the act of cooking. To him every guest is family, and every plate an invitation to share in the heritage.
Today he works alongside his children and grandchildren, passing down the rhythm of tossing a kuali and the intuitive science of balancing heat. His hand is still in every corner of the warung, from the teak chosen for the tables to the exact shade of gold in the turmeric rice.
Founder & Head of the Kitchen
Preserving tradition since 1984
“Serving heritage on a plate since 1984.”
Three generations,
one kitchen.
Founder
Pak Din
Shahrudin bin Hassan
Started the stall at twenty-six with a borrowed kuali and his mother's rendang recipe. Still arrives at half past five to check the charcoal and taste the sambal before anyone else is allowed near it.
On the floor since 1984
Co-Founder, Kuih & Desserts
Mak Timah
Fatimah binti Osman
Runs the kuih kitchen and the gula melaka supply from Sungai Petani. Every kuih on the platter is steamed to a timing she has never needed to write down.
On the floor since 1984
Head Chef
Chef Azmi
Azmi bin Shahrudin
Fifteen years in Kuala Lumpur hotel kitchens before coming home to the line. Changed the ordering system, the costing and the fridges — and not one gram of the rempah.
On the floor since 2013
Catering Manager
Kak Nurul
Nurul Ain binti Shahrudin
Plans every kenduri from the canopy layout to the last tray of bunga telur, and has not yet run out of rice at a wedding.
On the floor since 2018
Grill & Satay
Hafiz
Muhammad Hafiz bin Azmi
Third generation. Turns satay by hand for six hours a night and insists he can tell when the coals are ready by the sound alone.
On the floor since 2021
Visit Us in Tasek
Where tradition meets the plate
Two minutes from the Simpang Ampat interchange on the Lebuhraya Utara–Selatan, directly opposite Masjid Jamek Tasek.
Opening Hours
- Mon7:30am – 10:30pm
- Tue7:30am – 10:30pm
- Wed7:30am – 10:30pm
- Thu7:30am – 10:30pm
- Fri7:30am – 12:45pm, 2:45pm – 11:00pm
- Sat7:30am – 11:00pm
- Sun7:30am – 10:30pm
The kitchen stops taking orders 30 minutes before closing.