Supamala Hotpot, centrally located in Sunway Pyramid, has achieved a groundbreaking status as Malaysia’s inaugural halal-certified Szechuan hotpot restaurant. The grand opening of Supamala Hotpot Restaurant on March 7, 2024, marked a significant milestone for the culinary scene, with the event being officiated by Dato’ Ramanan Ramakrishnan, Deputy Minister of Entrepreneur and Cooperatives Development.
This significant achievement underscores Supamala’s steadfast commitment to delivering an authentic Szechuan hotpot experience while adhering to rigorous Halal standards. The journey commenced with Supamala’s founders exploring the culinary wonders of Xinjiang, China, where the mesmerizing flavors of Szechuan mala hotpot made an indelible mark.
Driven by the communal dining culture of Malaysians, Supamala Hotpot was conceived as a space where emotions could be freely expressed and cherished. It took Supamala three months to secure the halal certification, overcoming challenges by researching, forming partnerships with reliable suppliers, and implementing strict protocols for cleanliness and hygiene.
Dr. Mohammad Fahmi Ngah, the Selangor State Exco for Islamic Affairs and Acculturation of Innovation, who gave the opening remarks, said, “By creating a space where traditional Islamic values coalesce with modern culinary trends, SUPAMALA contributes to the economic vibrancy of Selangor, on top of acting as a reference point for visitors to experience the prime example of cross-cultural collaborations, in this case, between Malaysia and China.”
The event saw the restaurant being officially presented with the halal certificate, which was received by Supamala director, Dato’ Azmi Hassan. Additionally, the Malaysia Book of Records also presented Supamala with the national record certificate recognizing it as the first halal-certified Szechuan hotpot restaurant in Malaysia. The grand opening ceremony also featured special appearances by popular Malaysian celebrities, Farah Nabilah and Diana Danielle, engaging in interactive sessions with guests.
“The achievement of halal certification by Supamala is not just a regulatory milestone; it is a testament to our commitment to creating an economic environment that caters to the diverse needs of our community, particularly our Muslim population, and international visitors alike,” expressed Ramanan, in officiating the culinary establishment.
Offering a diverse menu comprising up to 70 dishes with eight types of soup bases, including the signature Szechuan Mala soup base renowned for its distinctive numbing sensation, Supamala Hotpot provides an unparalleled gastronomic experience. In conjunction with Ramadan, Supamala is offering special packages from 12 March to 10 April 2024. Choose from the Basic package (starting from RM49.90 per pax), Seafood package (starting from RM69.90 per pax), or the Luxury package (starting from RM119.90 per pax), all of which are available all day long.
Looking forward, Supamala Hotpot outlines its ambitious plans to open three outlets in the Klang Valley by the end of 2024, with a long-term vision of establishing up to 20 operating Supamala restaurants across Malaysia. This expansion aims to solidify Supamala’s presence in the nation’s culinary landscape, offering a distinctive and inclusive halal Szechuan hotpot dining experience for Malaysian foodies.
