Halal assurance

Halal is the kitchen, not a footnote

Every dish served at Warung Pak Din is halal. Our premise holds Sijil Pengesahan Halal Malaysia issued under the JAKIM scheme and administered in Pulau Pinang by Jabatan Hal Ehwal Agama Islam Pulau Pinang. The certificate is displayed at the front counter.

Small heaps of ground and whole spices, dried chillies, garlic and fresh coriander arranged on pale wooden boards.

Plenty of places print a logo and leave it there. Below is the working detail behind ours — where the meat comes from, what never enters the building, and who is responsible when a delivery looks wrong. It is written plainly so you can check it against what you see when you visit.

The certification

We deliberately do not print the certificate serial number on this page. Certificates are renewed on a fixed cycle, and a number copied onto a website goes stale long before anyone notices. Ask at the counter and we will hand you the current one to read, or look the premise up yourself on JAKIM's Halal Malaysia portal. halal.gov.my

Certificate holder: Warung Pak Din Enterprise (SA0284119-K)
Certified premise: 128 Jalan Warisan, Tasek, 14100 Simpang Ampat, Pulau Pinang, Malaysia
Scheme: Sijil Pengesahan Halal Malaysia — food premise scheme
Issuing authority: JAKIM (Jabatan Kemajuan Islam Malaysia)
Administered in Penang by: Jabatan Hal Ehwal Agama Islam Pulau Pinang (JHEAIPP)
Where to see it: Framed at the front counter, beside the till. Ask any time.

How it is kept

Five habits, followed every day since the stall days, none of them complicated.

Where the meat comes from

Sumber daging

Beef and mutton arrive from a JAKIM-recognised abattoir through one certified supplier in Seberang Perai. We have bought from the same family firm since 2009.
Chicken is delivered chilled six mornings a week from a certified processing plant. Nothing is bought from a walk-in seller at the back door, however good the price is that morning.
Every carton is checked against the halal mark on its packaging before it is signed for, and the delivery note is filed alongside the supplier's current certificate.
Fish and prawns are bought each morning at Pasar Sungai Bakap and the public market in Simpang Ampat.
Anything carrying an animal-derived additive — gelatine, emulsifiers, enzymes, rennet — is bought only when the pack itself shows a recognised halal mark. Where a product loses its mark, we change the recipe rather than the standard.

One kitchen, nothing to keep apart

Pengasingan peralatan

There is no non-halal section to separate, because nothing non-halal comes onto the property at all. That is the simplest assurance we can give, and the easiest one to check.
Boards, cloths and tongs are colour-coded for raw and cooked and washed on separate racks — a food-safety habit that doubles as a halal one.
The dry store, the cold room and the freezer are ours alone. We share storage with no other business at this address.
Staff do not bring outside food into the prep areas or the cold room. Everyone eats at the staff table at the back, out of the same pots as the guests.
If anything doubtful ever did reach the kitchen, the standing instruction is sertu — the clay-earth wash followed by six water washes — on the affected equipment before it returns to service.

No alcohol, anywhere

Tiada arak

No alcohol is used, sold, stored or permitted anywhere on the premises, and that has been true since 1984.
That includes the quiet ones: cooking wine, mirin, shaoxing, rum essence in cakes and kuih, and vanilla or pandan essences carried in alcohol. We buy alcohol-free essence only, and we read the label again every time a supplier changes the bottle.
Guests are asked not to bring their own drinks. The answer is the same at a corporate function off site as it is at table nine.

The people who have to remember it

Latihan kakitangan

Everyone, kitchen or floor, sits through a halal handling briefing in their first week and a refresher every year.
An internal halal committee — the Jawatankuasa Halal Dalaman the certification procedure requires — is chaired by Chef Azmi and meets monthly.
The committee walks the store room, checks every supplier certificate for expiry, and keeps the file an auditor asks to see. New suppliers are approved by the committee, not by whoever happens to answer the phone.
Any member of staff may turn a delivery away at the door if the paperwork is not right, and nobody is questioned afterwards for having done it.

Away from the warung

Katering dan penghantaran

Catering travels in our own vans, in our own pots and chafing dishes. We do not borrow equipment from a kitchen we have not stood in.
At a kenduri we set up our own service line. The venue's kitchen is used for hot water and washing up, nothing else.
Every delivery and takeaway order leaves the counter sealed with a halal tamper tag, so what the rider hands over is what left our pass.

A cook spooning rice onto plates in front of a long display of curries and fried dishes at a food stall.

What we will not promise

Trust is worth more than a clean sentence, so here is the part most restaurants leave out.

This is not a peanut-free kitchen. Kuah kacang, kerisik and several of the sambal are ground on shared equipment. If an allergy is severe, tell the counter before you order and we will tell you honestly whether we can serve you safely.
We cannot vouch for food a guest carries in, which is one of the reasons we ask that outside food and drink stay outside.
Certificates expire and are renewed on a cycle. If ours is ever between renewals, you will hear it from the counter rather than from a page that has not been updated.

Asked at the counter

The three halal and dietary questions we field most often, answered in full on the FAQ page.

Is Warung Pak Din halal certified?

Yes. Our premise holds Sijil Pengesahan Halal Malaysia under the JAKIM food premise scheme, and the certificate is displayed at the front counter. No alcohol is used, sold or permitted anywhere on the property, and all meat and poultry come from JAKIM-recognised suppliers.

Do you have vegetarian or meat-free dishes?

We do. Sayur lodeh, tempe goreng sambal, telur dadar kampung, roti canai with dhal and most of the kuih and desserts contain no meat or seafood. Tell the counter when you order and we will use sambal kicap in place of sambal belacan so a dish stays fully meat-free.

Can you cook without chilli, or without peanuts?

Most gravies can be made kurang pedas or tanpa cili if you ask when ordering. Peanuts are harder: kuah kacang, kerisik and several sambal are ground on shared equipment, so we cannot promise a peanut-free kitchen. Please tell our staff about any allergy before you order.

Read the full FAQ

Ask us directly

If something on this page does not match what you see when you visit, we would rather hear it from you than not hear it at all. Speak to whoever is at the counter, or call and ask for Chef Azmi.

Counter+60 4-588 1984 WhatsApp+60 12-488 1984

The certificate hangs here128 Jalan Warisan, Tasek, 14100 Simpang Ampat, Pulau Pinang, Malaysia