Having built a comfortable life in the nation’s capital for years, he doubted if restarting his career in his forties was even possible.
He returned to his hometown of Seremban, Negeri Sembilan, to clear his head. Using the proceeds from his Mutual Separation Scheme (MSS), and skills learnt from a course by Socso, a social security organisation, he opened a nasi lemak stall.
“I felt that F&B was the future. My mum and uncles all had very good cooking skills. So I hoped I had somehow managed to inherit those genes,” Kumaresan told FMT Lifestyle with a laugh.
Nasi lemak proved to be the ideal dish. He reasoned that many other cuisines are tied to specific meal times; roti canai, for example, is typically enjoyed for breakfast, while fried rice and noodles are more common for lunch or dinner.
Nasi lemak, however, can be enjoyed at any time of the day. This flexibility also meant significantly lower food wastage.
Naming the stall after his mother Susila, Auntie Susie’s Nasi Lemak soon kicked off. It proved more successful than Kumaresan expected, even emerging as one of the winners of GrabFood’s 5 Star Awards 2024 in the Budget-Friendly Favourites Category.
“My mother gave us the recipes. The thing is, she never measures any of the ingredients, just throws an ‘agak-agak’, approximate amount in her food. I had to measure and record everything to be consistent,” Kumaresan laughed.
The eatery is known for its unique Indian “ala carte” twist on nasi lemak, blending its popular trappings with kambing masala and prawn sambal. As a result, patrons can enjoy many different iterations of nasi lemak here.
The first stall was eventually converted into a home kitchen, which his parents now operate from their residence.
Kumaresan, meanwhile, moved on to bigger things: running a proper dining establishment now. About three weeks ago, Auntie Susie’s Nasi Lemak opened its second branch, a cosy eatery in a bustling shophouse in Seremban 2.
Despite the change in setting, the new restaurant continues to serve the same fresh, flavourful dishes that helped its original incarnation gain popularity.
One fun fact: the sambal here has been lab-tested at University Kebangsaan Malaysia! Kumaresan actually has a certificate proving that their blend is free of salmonella or other types of bacteria.
He cooks all the food here, and maintains freshness and food quality at the highest level. All ingredients are hand-picked from the local market, and any leftovers are discarded at day end.
One defining characteristic of Auntie Susie’s Nasi Lemak is its generous use of seafood, reflected in one of its standout menu items: Nasi Lemak with Prawn Petai.
Here, the tender flesh of the prawn contrasts sharply with the firm, almost crunchy bite of the petai pods, creating a textural interplay that elevates each mouthful.
Another popular option is Nasi Lemak with Fried Chicken, loved for its marinade infused with a vibrant blend of zesty Indian spices. Complement your meal with a Bru Masala Coffee or a dessert like Gulab Jamun for the full experience.
Business has been slowly building over the first month of business, and Kumaresan hopes more people discover his outlet’s take on this beloved dish.
To him, nasi lemak is a canvas of textures and flavours, with coconut rice, nuts, ikan bilis, sambal, eggs, cucumber, and sides combining to create the quintessential Malaysian culinary experience.
“I hope customers enjoy the simple, homecooked-food style ambiance. You definitely won’t find the usual kind of nasi lemak here! So dig in and enjoy the taste,” Kumaresan concluded with a grin.
Auntie Susie’s Nasi Lemak
Pusat Perdagangan, 262-1
Jalan S2 B25, Ikon
Seremban 2
70300 Seremban
Business Hours: 4pm–10.30pm (Closed on Sunday)
Follow Auntie Susie’s Nasi Lemak on Facebook.