TO empower micro, small and medium enterprises (MSMEs) while strengthening Penang’s halal product ecosystem, the Northern Corridor Economic Region (NCER) has introduced a pilot initiative known as the Central Kitchen in the Northeast District.
According to NCER Penang branch executive Mohamad Zuhairi Mat Isa, the initiative is specifically designed to uplift entrepreneurs from the B40 group, particularly home-based businesses that lack access to proper facilities.
“We are targeting entrepreneurs who do not have a physical store or business premises.
“In the Northeast District, rental costs are high, while home-based operations often face limitations in space and equipment.
“Through this pilot project, we provide them with access to a fully equipped Central Kitchen, enabling them to produce their products efficiently and generate sustainable income,” he said during an interview at Penang Times Square yesterday (March 31).
Located at Penang Times Square, the Central Kitchen programme spans 18 months and currently supports 40 MSME entrepreneurs.
Throughout the programme, Mohamad Zuhairi said participants undergo structured phases beginning with foundational exposure, including technical guidance from industry experts, as well as hands-on training in food preparation and production.
“Beyond manufacturing, entrepreneurs are also guided in branding, marketing, and essential soft skills to help them scale their businesses.
“Importantly, the initiative places a strong emphasis on helping participants obtain halal certification, an essential step in unlocking both local and international market opportunities.
“Our focus is on the halal economy. We want these products not only to penetrate local markets but also to reach international destinations such as Singapore, Dubai and beyond.
“At the end of the programme, we will identify high-potential entrepreneurs and support them in expanding their products overseas,” Mohamad Zuhairi added.
Among the participants is 40-year-old Muhammad Azri Sobri, founder of the ‘Kupang’ brand, who produces a ready-to-eat ayam percik paste using the retort method.
“This paste is very simple to use, just open, marinate with chicken and bake. It’s based on a family recipe passed down from my parents,” he shared.
With a background as a hotel chef, Azri has long aspired to commercialise his heritage recipe.
Encouraged by positive feedback, he seized the opportunity through the Central Kitchen programme to refine and scale his product.
“Here, I learned the proper retort process and gained access to professional equipment.
“Not many people understand retort technology; I didn’t at first either. But now, I’m confident in producing a safe, high-quality product.
“Currently, I market my ayam percik paste mainly through social media such as TikTok and WhatsApp, operating on a pre-order basis,” he said, expressing hope that the Kupang brand will one day compete alongside established names in the market.
Meanwhile, fellow participant Siti Hajar Mohd Ishak, 48, is making her mark with a frozen chicken dumpling set, complete with chilli oil and soup.
Her product has already reached customers in Kuala Lumpur, and she is now in the process of obtaining halal certification.
“The dumplings are easy to prepare, you just reheat and enjoy. I focus on quality rather than quantity, aiming to maintain two or three core products,” she said.
Having previously produced retort items such as sambal ikan bilis and sambal ikan kering through earlier NCER programmes, Siti Hajar views the Central Kitchen as a valuable extension of her entrepreneurial journey.
She chose dumplings to address a gap in the market.
“Dumplings are widely loved, but halal options can be hard to find. My product caters to everyone including families, children, and busy parents who need quick, convenient meals.
“I provide flexibility too. Customers can enjoy them dry or with soup, and the chilli oil is packed separately according to preference,” she explained.
Her dumplings can be prepared in multiple ways including microwaved, boiled, or steamed, making them both versatile and convenient.
Like Azri, Siti Hajar leverages social media platforms and business networks to market her products, steadily building her customer base.
Through initiatives like the Central Kitchen, NCER is not only equipping entrepreneurs with the tools and knowledge needed to succeed, but also opening doors to broader markets and transforming small, homegrown ideas into scalable, competitive brands within the global halal economy.
Story by Riadz Akmal
Pix by Noor Siti Nabilah Noorazis