AT 51, Yusniza Ayu Yusoff, better known as Kak Ayu, has turned a simple dream into a community-centred culinary legacy.
What began as a modest home-based kitchen in 2019 blossomed into a meaningful presence on Burma Road with the birth of Quallys Nusantara Kitchen, a beloved Malay eatery known for its heartfelt flavours and genuine hospitality.
“I always wondered why no one opened a restaurant here,” Kak Ayu reflects.
Her question was answered one afternoon when the owner of a Ghee Hiang, an adjacent unit, offered her the space next door.
“By 9am, I start cooking; by 10:45am, all dishes are ready,” she says, recalling the daily ritual that welcomed loyal customers.
Her original menu presented four signature dishes, namely Nasi Rancak Ayam Percik, Nasi Rancak Lamb Grill, Nasi Rancak Ikan Cencaru, and Nasi Rancak Ayam Rempah.
Priced between RM 8–RM 12, these turmeric-rice sets with richly spiced meat and fish captured hearts rapidly, even during the height of the Covid‑19 pandemic.
Quallys became more than a place to eat, it became a pillar of support.
When frontline staff at Penang Hospital and private clinics struggled with PPE restrictions and limited time for meals, Kak Ayu stepped up.
“I felt pity for them,” she recalls.
She introduced Nusantara buns, costing just RM2.50 each, available in vegetarian and non‑vegetarian options, designed for easy, grab‑and‑go nourishment.
Her compassion extended beyond healthcare. Kak Ayu regularly cooked and donated meals to non-governmental organisations (NGOs) and charitable homes across Penang, responding to community calls for help with a full heart.
Her culinary origins date back even earlier. In 2015, she joined TOP Komtar’s Umi Restaurant as part of the management and kitchen team, an experience praised by diners and critics alike for bringing her “touch of hand water” Malay home cooking back to Komtar.
A fascinating twist to her story was that before fully committing to the food and beverage (F&B) world, Kak Ayu was a radio DJ.
She also worked in a semiconductor factory, an eclectic mix of careers that taught her discipline, creativity, and resilience.
Quallys’ authenticity and fresh ingredients earned glowing reviews. Food blogs highlighted dishes like charcoal-grilled chicken, ayam berempah, beef rendang, and cincaru sumbat, noting how Kak Ayu’s grilled specialities “never disappoint” and are cooked “with passion and love”.
Kak Ayu’s philosophy extends to nurturing others in the industry.
“To all the young chaps, I love new brains. No matter how far you go or how experienced you are, we must always appreciate and accept new brains.”
“My advice is to try new things in life. If you never learn, you never know,” she said.
Her openness and mentorship reflect a deep belief in growth through collaboration, a lesson she is eager to pass on to others.
During the previous Ramadan season, she was invited to be a guest chef at Mercure Hotel, where her regional dishes earned glowing responses, adding another proud milestone to her journey.
Though Quallys Nusantara Kitchen has since closed, its legacy lives on through constant requests from devoted customers asking Kak Ayu to recreate her signature dishes.
This affection emboldened her next move, the launch of “Cerita Kak Ayu”, her rebranded restaurant set to open later this year.
“Opening is slated for this year,” she teases.
While details remain under wraps, the buzz in Penang’s food community is already building.
Story by Kevin Vimal
Pix by Adleena Rahayu Ahmad Radzi