Firing up Malaysia
The Nando’s cockerel landed on the tropical land of Malaysia in 1998 at Jalan Telawi, Bangsar – the 1st Nando’s restaurant in Malaysia officially opened on 29 June 1998. (The restaurant has since been relocated to Bangsar Village 1!)
It didn’t take long for the word to get around or for the people of Malaysia to get addicted to spicing things up with a fix of flame-grilled PERi-PERi chicken.
Thanks to their passion for PERi-PERi, Nando’s spread across the length and breadth of Malaysia, and today, there are more than 50 Nando’s restaurants serving succulent flame-grilled PERi-PERi chicken with Afro-Portuguese inspired side dishes. Come try some!
History of Nando’s in Malaysia
- 1998 – We introduce Malaysians to PERi-PERi flame-grilled chicken at Jalan Telawi, Bangsar.
- 2001 – Our first restaurant outside of the Klang Valley opens at Genting Highlands… but we closed it two years later. Don’t go looking for your PERi-PERi fix there now!
- 2004 – Flamed more than our chickens, with accidental kitchen fires at our Putrajaya and Chinatown restaurants.
- 2006 – PERi-PERi fish. That’s right, we actually served such a product. But now we stick to what we know best – chicken.
- 2007 - Introduction of our signature product, the Espetada. Yum!
- 2008 – You can now add PERi-PERi sauce to your grocery list – so you can infuse your cooking with PERi-PERi sauce.
- 2013 – With SS2 now open, we’re 50 restaurants and 15 years old!!
- 2014 - Amazing year with total 14 new restaurants added into our list!
- 2015 – First restaurant in Kuching hatched!
The Nando’s way
Besides our legendary chicken, the one thing you’ll always find at Nando’s is a warm welcome that’ll make you feel right at home. And that’s not just because of our PERi-PERi!
Each one of our restaurants has its own special design, but they all have earthy textures and colours that remind us of our sunny Afro-Portuguese roots and many feature original South African art and unique design touches. Cool Afro-Luso beats and friendly service add to the vibe, and then there’s the piece-de- resistance – our flame-grilled PERi-PERi chicken that’s served on beautiful crockery.
It makes for a sizzling experience and we can’t wait for you to join our table. Because if there’s one thing we love just as much as PERi-PERi, it’s big, happy gatherings!
The legend of the Barcelos Cockerel
This tale dates back to the 14th Century and, like all legends the details differ depending on who’s doing the telling. Here’s our version.
A pilgrim was passing through the village of Barcelos in Portugal when he was wrongly accused of theft. This was a serious charge for which a guilty verdict meant certain death.
The pilgrim was brought before the town’s judge, who was about to eat a roast cockerel for dinner. Feeling vulnerable in a strange village and knowing what his sorry fate might be, the pilgrim pleaded: “If I am innocent, may that cockerel get up and crow!”
No sooner had he spoken, than the cockerel got up and crowed heartily (well it is a legend!). With that, the pilgrim was pardoned and allowed to go on his way.
Ever since, the Barcelos Cockerel has been a symbol of faith, justice and good fortune.
PERi-PERi – or the African Bird’s Eye Chilli – didn’t just fall out of the sky. (Unless the seed fell from a bird’s mouth that is!) Our brave Portuguese forefathers were introduced to it when they reached Africa way back in the 15th Century.
A spice so nice, they named it twice, they added this fiery little number to a handful of herbs, spices, a squeeze of sun-ripened lemons and a dash of garlic to create the first ever PERi-PERi sauce. Imagine if they’d simply stayed at home?
Like most family recipes, we’re not about to give ours away, but we can tell you our PERi-PERi will put fire in your belly and ignite passion in your soul. Some even say it causes an oh-so-good endorphin release. Others are convinced it’s an aphrodisiac. But… we’ll leave that for you to find out. Enjoy!