09/07/2026 11:12 AM

A Taste Of Syawal Every Day: Pontian Restaurant Wins Hearts

By Nur Fadhliana Shaari

PONTIAN, July 9 (Bernama) -- Most people associate ketupat, rendang and Hari Raya songs with Aidilfitri. For Faridah Hanim Md Tahir, however, they are more than festive traditions; they define a business built around celebrating Hari Raya every day.

The 57-year-old faced scepticism when she chose to adopt the "Hari-Hari Hari Raya" (every day is Hari Raya Aidilfitri) concept and make Hari Raya cuisine the signature of her restaurant, with many wondering whether such a concept could endure year-round.

Faridah's belief that a unique idea would resonate with customers never wavered. Today, her Restoran Selera Tradisi Catering is one of Pontian's best-known destinations for diners seeking the nostalgic atmosphere of a Syawal morning year-round.

"Everyone serves fried noodles and tom yam, but I wanted to offer something different. Alhamdulillah, the concept has stood the test of time. It took patience, but once people got to know our Hari Raya concept, they kept coming back and introduced it to their friends," she told Bernama.

During the 16th Johor state election campaign, the restaurant welcomed a diverse mix of customers, from journalists and security personnel to party workers and political supporters, all drawn by its traditional festive cuisine.

"Election season certainly brings more excitement. We had many visitors during the Tanjung Piai by-election, and for me, it does not matter which political party they come from. At the end of the day, we are running a business and every customer is welcomed equally," she said.

For the mother of five, the appeal of the Hari Raya food concept extends beyond the Malay community, with customers from Chinese and Indian backgrounds also drawn to the traditional dishes.

The restaurant's journey began in front of Pontian Hospital, where it operated for 16 years before Faridah moved it to its current location around a decade ago.

Faridah recalled that the first three months were the most difficult, as the new concept took time to gain acceptance and there were occasions when prepared ketupat remained unsold.

From preparing just 50 ketupat a day in its early days, the restaurant now produces hundreds, particularly during weekends. Its menu has also grown to feature more than 10 traditional favourites, including rendang, daging ungkep, curries, kurma ayam, sambal kacang, serunding and lodeh, complemented by dishes such as burasak and nasi beriani.

"Chicken rendang, mutton curry and asam pedas ikan parang, traditionally served with burasak, are among the favourites among customers. On weekends, we can sell up to 600 to 700 ketupat and about 100 packets of burasak.

"Meeting demand requires us to prepare about 30 kilogrammes of meat and between 25 and 30 chickens every day," she said, adding that her restaurant now has eight employees, led by her eldest daughter, Qistina Nabila Mohd Sabri.

Faridah said she developed the restaurant's recipes herself, with strict guidelines for measurements and preparation methods to ensure customers enjoy the same familiar taste every time.

For Faridah, the true measure of success is not just a restaurant packed with diners, but the sight of customers travelling from near and far to enjoy the flavours of festive dishes.

"Some customers tell me that a visit to Pontian is incomplete without a meal at this restaurant. That is what gives me the drive to continue with the 'Hari-Hari Hari Raya' concept," she added.

-- BERNAMA

 

 


 

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