WHAT began as a humble family food business serving laksa and nyonya kuih more than four decades ago has evolved into Jade & Saffron. This new standalone restaurant blends heritage, resilience and multicultural flavours in the heart of George Town.
Owners Antthony Durai, 44, and Parames Vanessa, 44, shared their journey with Buletin Mutiara during a recent interview at the restaurant, located in Argyll Road, a strategic spot surrounded by offices, hotels and a familiar customer base.
The roots of the business trace back nearly 40 years to One Corner Cafe behind Penang Plaza, originally run by Vanessa’s family. After her father passed away, the couple took over the operation and have been running it for the past 12 years, steadily building a loyal following.
“This is not something that started overnight. We grew up in this environment, learning the rhythm of the business day by day,” said Antthony.
Before the pandemic, the couple expanded their offerings by introducing an Indian-style economy rice stall, which continues to be a strong performer. The success and experience gained gave them the confidence to open Jade & Saffron as a full-fledged, standalone outlet.
At its core, Jade & Saffron stays true to its roots. Homemade laksa, nyonya kuih, popia, takwan, cucur udang and other traditional favourites remain staples. At the same time, the new outlet introduces Indian curry rice, it is the best-seller, alongside a much-sought-after mutton curry.
“The mutton curry has become our signature. Customers come specifically for it,” Vanessa shared.
The menu is carefully structured to manage peak hours efficiently. Breakfast items such as nasi lemak and drinks are served in the morning, economy and Indian rice dominate lunchtime, while a wider selection, including tomato rice, fried rice and Western dishes, is offered from around 3pm onwards.
Running the business is no small feat. Preparation starts as early as 4.30am, with doors opening around 7.30am and closing at 9pm. The restaurant is closed on Saturdays but open on Sundays, while the Penang Plaza stall operates from 7am to 2.30pm.
With only two staff at the new shop and the owners themselves handling cooking and daily operations, discipline and planning are crucial.
“In the beginning, it was tough. We both left stable jobs as I was in logistics, and my wife was in banking, and we had to learn everything from scratch,” Antthony admitted.
Vanessa joined full-time after six months, and the couple adjusted their operating hours to better manage the workload and maintain consistency during peak lunch hours, between noon and 2pm.
The name Jade & Saffron reflects more than branding. “Jade represents my Chinese roots, while saffron symbolises our Indian heritage,” Vanessa explained. “It’s who we are, and it is what we serve.”
While their online presence is modest, limited to a Google listing and a TikTok account under Jade and Saffron, the restaurant has previously received media recognition, including features in Firefly magazine and a Chinese television programme about a decade ago.
Looking ahead, the couple hopes to open additional branches within Penang, with areas like Bayan Lepas in sight.
“We believe in growing steadily. A good location and an existing customer base make a big difference,” Antthony said.
Their advice to aspiring entrepreneurs is simple but firm: “There’s no shortcut. Hard work and patience are everything. If you stay consistent, the results will come.”
For Jade & Saffron, the journey continues — grounded in family legacy, powered by perseverance, and seasoned with flavours that tell a Penang story.
Story by Kevin Vimal
Pix by Siti Nuratikah Rahmat