Our Story
A family table, opened to all of Selangor.
Warung Emas began in 1987 as a roadside stall under a banyan tree, run by Mak Cik Salmah and her two daughters. Today, three generations later, we still pound our own rempah, smoke our beef over coconut husks, and press our coconut milk fresh every morning before service.
Nothing here is rushed. The rendang takes seven hours. The sambal, two days. We think the best things usually do.
37
Years in family
04
Generations
∞
Hours of love
