The Ramadan bazaar at Stadium Shah Alam once saw long lines stretching under the blazing afternoon sun as food lovers eagerly waited for Chef Ammar Al Ali’s renowned Nasi Arab, particularly his signature lamb shank rice dish. However, three years later, the scene has shifted dramatically. Gone are the lengthy queues, replaced by quick service where customers now wait only three to five minutes.
Chef Ammar, a Palestinian entrepreneur, has since expanded his business with a second stall at the Ramadan bazaar in Putrajaya’s Presint 3, where demand for his dishes remains steady. However, the frenzy for his food in both Shah Alam and Putrajaya has notably lessened.
“The preparation remains the same as last year, but we are facing a challenge,” Chef Ammar explained in an interview with Malay Mail. “We are experiencing a shortage of lamb shank because it seems everyone in Malaysia is trying to use it. So, I’m planning to introduce a new menu item.”
Despite this challenge, Chef Ammar remains optimistic, noting that while the first week of Ramadan is typically slow, business is expected to pick up in the second and third weeks. He attributes the current lack of crowds to the overlap of Ramadan bazaars and school activities, but anticipates a surge as the month progresses.
Chef Ammar, known for his commitment to quality and transparency, proudly acknowledges his returning customers as a measure of his success. He shared that sales have remained steady, even as viral food trends come and go. His team of 25 workers is prepared for the potential rush when his new menu item catches on.
“We improve every year. In 2022, we had two 20-by-20 tents; now we have six. This is the healthy way of doing business,” he said, taking a moment to snap pictures with several satisfied customers.
From Viral Sensation to Fading Hype
In contrast, Mohammad Nor Farhan’s viral Mac Mafia cheese wheel macaroni, which gained immense popularity at the Shah Alam Ramadan bazaar last year, has seen a significant drop in demand. The spectacle of mixing macaroni inside a giant Grana Padano cheese wheel once drew massive crowds eager to indulge in the rich, creamy dish. However, Farhan admits the hype has dwindled.
“I’ve toured all of Malaysia, and maybe people have already tried it. I haven’t introduced a new menu yet,” the 38-year-old said. “I expected this because cheese can be overwhelming after a while.”
With a background in the hotel industry and a former chef at the National Sports Council until 2015, Farhan built his business during the cheese craze. However, he recognizes that viral fame does not guarantee sustained success. “Going viral doesn’t necessarily mean your sales will go up; it’s just great for your brand awareness,” he said.
Despite the initial buzz, Farhan notes that Malaysian consumers typically prefer rice-based meals, and the price of a cheese wheel — ranging between RM6,000 and RM8,000 — limits accessibility. As a result, his first customer this year didn’t arrive until after 3pm, compared to 2pm last year.
The New Viral Star: Beef Roti
As some food trends fade, others rise. One such success story is Muhammad Edy, whose Chinese beef roti has become the latest viral sensation at the Shah Alam Ramadan bazaar. Last year, his stall had a steady stream of customers, but this year, the lines have grown longer.
“I expected more customers this year, which is why I’m preparing over 3,000 pieces a day, up from around 1,000 last year,” said Edy, who was busy handing a wrapped beef roti to a customer in a long line stretching beyond his stall.
Edy, 38, learned the art of making beef roti in Guangzhou, China, from a recipe that has been passed down for over 1,200 years. He first encountered the dish in Bukit Bintang, and recognizing its potential, decided to introduce it at the Ramadan bazaar.
“This involves art; it’s not something that can be easily replicated,” Edy explained.
By 6pm on the day Malay Mail visited, Edy’s stall was nearly sold out, with a line still snaking around the area as customers waited for their turn to try the latest food trend of Ramadan 2025.
The Ramadan bazaar scene is constantly evolving, with viral food trends experiencing peaks and declines. While Chef Ammar remains steady in his approach, others like Edy have stepped in, captivating new audiences with unique offerings. As the month progresses, it’s clear that the fast-paced world of Ramadan bazaar food continues to captivate the hearts — and appetites — of Malaysians.
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