PETALING JAYA: Kent Hau, who grew up in Kuala Lumpur, left Malaysia for the United Kingdom nearly 20 years ago to further his studies.
He never imagined he would one day own one of the region’s most popular street food ventures, which began with the humble nasi lemak.
Hau has lived in Nottingham for more than 17 years and started his food business called Syiok-Lah in 2021.
What began as a home-based business venture quickly became a little-known street food stall, eventually earning a place as runner-up in one of the world’s most prestigious street food awards.
Hau explained that his childhood dream was to become a designer, which led him to the UK to study Interior Architecture and Design. He spent almost 10 years working in the field until the pandemic brought everything to a screeching halt.
“I didn’t really cook at home growing up. Before starting Syiok-Lah, I would rate my cooking skills about one out of 10,” Hau told FMT Lifestyle.
“During the lockdown, I really missed Malaysian food, especially nasi lemak. It was the first dish I felt inspired to try cooking myself.”
With guidance from his mother over the phone, Hau slowly got the hang of it and began selling small batches from home with the help of his wife. They were surprisingly selling out daily.
Hau shared that his mother could hardly believe it, considering he had never stepped into the kitchen before.
“Nasi lemak just represents Malaysia very well as our national dish, so I wanted to introduce something I truly feel proud of.”
Once the world reopened, they started holding pop-ups at markets and festivals. Today, they operate a food truck. With his all-Malaysian team of four to five people, they can serve up to 800 customers at large events.
Besides their signature nasi lemak with ayam goreng, Syiok-Lah also cooks up a rather mean Maggi goreng, chicken curry, bao buns with fried chicken, and loaded fries – recipes that Hau himself researched and refined.
“My goal has always been to share Malaysian culture through food,” he said. Their customer base is a mix of local British and Asian diners, with many early supporters still coming back today.
“Many Malaysians have told us our nasi lemak is even better than what they’ve had back home, which I really appreciate,” Hau said.
“Their reactions are always interesting. Some are trying sambal or anchovies for the first time. The spice can surprise them, but many end up loving it,” he said of his foreign customers.
The real turning point came in 2023 when Syiok-Lah placed second in the British Street Food Awards, the largest and one of the toughest street food competitions in the world.
Thousands of applicants are narrowed down to hundreds of competitors, with fewer than 20 reaching the grand finals. Vendors must cook their signature dishes live for both the public and judges under strict time constraints.
After five regional heats across the UK, 16 finalists competed in the grand finals in London, each presenting two dishes to judges including Michelin-starred chefs.
Syiok-Lah served their signature nasi lemak with fried chicken, alongside a beef rendang that received a special mention from the judges.
“It was a very special moment. Competing at that level and seeing Malaysian food recognised meant a lot – not just for us, but for our cuisine as a whole.”
Hau added that the exposure also made a difference.
“After receiving awards, we started to gain more opportunities to trade at larger events and festivals. It gave me confidence that what we’re doing truly resonates with people.”
Although he began as an interior designer, Hau sees great potential for Syiok-Lah to grow over the next 10 years and is committed to the venture.
“It’s been an incredible journey. I never expected to stay in the UK this long, but now I’ve fully settled here and consider it my second home.
“Opening a Malaysian restaurant has always been a dream. Hopefully, in the near future, we can bring Syiok-Lah into a permanent space.”
Follow Syiok-Lah on Instagram.
