This week is the first official week Kafe Chendana has opened its green doors to the public. Judging from the sales trend, and the positive feedback from our customers, we must be doing something right.
It is ironic that this very shop is under our management now, the same shop where we spent countless afternoons at the inner tables preparing papers for the Laman project. Now, I am semi-permanently working at the table directly next to the kitchen door.
From the moment of conception, it was agreed that the menu must not in anyway follow or copy the other types of food being offered at other eateries in Sg Penchala. Therefore, we chose a charcoal grill concept, where real charcoal is used to cook food items such as chicken chop, steaks, burgers, fish etc etc. Chef Hafidz came up with the unique and delicious Nasi Ayam Bakar, chicken rice but with charcoal grilled chicken, served with homemade soy and sweet chilli sauce.
It is still early, but I have a funny feeling that this kafe will gain some loyal customers, who are smitten with our brand of service, the delicious food in big portions coming out from Chef Hafidz's kitchen.
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