WHAT began as a single store in Jalan Telawi in 1998 has since spread to 75 locations nationwide.
Nando’s, loved for its unique and spicy Nando’s PERi-PERi sauce, recently celebrated its 20th anniversary in Malaysia at its latest outlet in The Waterfront, Desa Park City, Kuala Lumpur.
Nando’s Malaysia and Singapore director and group CEO Mac Chung Lynn said: “Nando’s is not just about the chicken. It has never been just about the chicken. It is about the people who make the chicken,” adding that this has always been at the heart and soul of the company.
Every year, grillers from Nando’s Malaysia outlets nationwide participate in the Grillers’ Challenge, where they put their skills to the test to present their best flame-grilled chicken on the table and win the title of Master Griller.
The top three grillers in the country will also get the chance to go head-to-head with the top three Nando’s grillers from other nations at the international competition held in different countries every year.
Malaysia was host in 2016, and last year, it was held in Johannesburg, South Africa, where Malaysian griller Sabahan Wan Faedzal Ismail Wan from Nando’s 1 Utama outlet bagged the champion spot and bragging rights as 2017 best Nando’s griller.
For many participants, the contest was their first time away from home. There, they got to share their local Nando’s experiences and cultures with the rest of the international Nando’s family.
Mac explains: “Staff in Nando’s, be they grillers or servers, can see themselves promoted to assistant managers and more in the Nandocas (Nando’s family).
Training will also be given for them to equip themselves to embrace their new role.”
Nando’s also hosts the annual Art Initiative which is a platform for young Malaysians to express themselves through art. Winners are rewarded with solo exhibitions, gaining the exposure they need to make their mark in the art world.
In Singapore, Nando’s partners with Singapore Corporation of Rehabilitative Enterprises (SCORE) to give equal opportunities to ex-offenders and a second chance at life.
Nando’s Chickenland Singapore has since gone on to employ more than 200 ex-offenders, with 18 currently in the programme and 12 employed as full-time and part-time crew.
“Twenty years on, and we are still firing up the tastebuds of our amazing fans and hitting a few newcomers as well,” said Nando’s Malaysia CEO Stephen Chew in his opening speech.
“Our magical little chilli called PERi-PERi is to thank for this as it is our heart and our heat and it is truly unique to Nando’s.”
Nando’s grows its peri-peri chillies (also called African red devil pepper) with the help of over 1,400 independent farmers in South Africa.
Each chilli plant produces about 300 chillies which are hand-picked and plucked one at a time. They are then hand-sorted and dried in the African sun.
According to Nando’s, it takes 42,000 chillies to fill one 14kg bag and 25,000 bags are filled every year.
These fiery little wonders are then mixed with onions, oil, herbs, fresh lemons, and garlic to make the signature Nando’s PERi-PERi sauce.
Guests at the 20th anniversary also had a chance to make their own version of the sauce at a sauce station set up for the purpose.
As part of the celebration activities, guest also had their picture taken and placed on their very own customised bottle of Nando’s PERi-PERi sauce, while some guests had their faces painted with an African animal motif.
As for its future plans, Nando’s is keeping things close to its chest, but fans can rest assured that there will be fresh new flavours coming from Nando’s, as well as the continuation of its support for budding local artists through its Art Initiative.
from theSundaily.my Food
Source: The Sun Daily
Nando’s, loved for its unique and spicy Nando’s PERi-PERi sauce, recently celebrated its 20th anniversary in Malaysia at its latest outlet in The Waterfront, Desa Park City, Kuala Lumpur.
Nando’s Malaysia and Singapore director and group CEO Mac Chung Lynn said: “Nando’s is not just about the chicken. It has never been just about the chicken. It is about the people who make the chicken,” adding that this has always been at the heart and soul of the company.
Every year, grillers from Nando’s Malaysia outlets nationwide participate in the Grillers’ Challenge, where they put their skills to the test to present their best flame-grilled chicken on the table and win the title of Master Griller.
The top three grillers in the country will also get the chance to go head-to-head with the top three Nando’s grillers from other nations at the international competition held in different countries every year.
Malaysia was host in 2016, and last year, it was held in Johannesburg, South Africa, where Malaysian griller Sabahan Wan Faedzal Ismail Wan from Nando’s 1 Utama outlet bagged the champion spot and bragging rights as 2017 best Nando’s griller.
For many participants, the contest was their first time away from home. There, they got to share their local Nando’s experiences and cultures with the rest of the international Nando’s family.
Mac explains: “Staff in Nando’s, be they grillers or servers, can see themselves promoted to assistant managers and more in the Nandocas (Nando’s family).
Training will also be given for them to equip themselves to embrace their new role.”
Nando’s also hosts the annual Art Initiative which is a platform for young Malaysians to express themselves through art. Winners are rewarded with solo exhibitions, gaining the exposure they need to make their mark in the art world.
In Singapore, Nando’s partners with Singapore Corporation of Rehabilitative Enterprises (SCORE) to give equal opportunities to ex-offenders and a second chance at life.
Nando’s Chickenland Singapore has since gone on to employ more than 200 ex-offenders, with 18 currently in the programme and 12 employed as full-time and part-time crew.
“Twenty years on, and we are still firing up the tastebuds of our amazing fans and hitting a few newcomers as well,” said Nando’s Malaysia CEO Stephen Chew in his opening speech.
“Our magical little chilli called PERi-PERi is to thank for this as it is our heart and our heat and it is truly unique to Nando’s.”
Nando’s grows its peri-peri chillies (also called African red devil pepper) with the help of over 1,400 independent farmers in South Africa.
Each chilli plant produces about 300 chillies which are hand-picked and plucked one at a time. They are then hand-sorted and dried in the African sun.
According to Nando’s, it takes 42,000 chillies to fill one 14kg bag and 25,000 bags are filled every year.
These fiery little wonders are then mixed with onions, oil, herbs, fresh lemons, and garlic to make the signature Nando’s PERi-PERi sauce.
Guests at the 20th anniversary also had a chance to make their own version of the sauce at a sauce station set up for the purpose.
As part of the celebration activities, guest also had their picture taken and placed on their very own customised bottle of Nando’s PERi-PERi sauce, while some guests had their faces painted with an African animal motif.
As for its future plans, Nando’s is keeping things close to its chest, but fans can rest assured that there will be fresh new flavours coming from Nando’s, as well as the continuation of its support for budding local artists through its Art Initiative.
from theSundaily.my Food
Source: The Sun Daily
Comments
Post a Comment