\n<\/p>\n
His late grandmother was born and raised in Jakarta, and Indonesian food was a regular part of his childhood. Asyraf says he also frequently patronised nasi padang stalls around Kampong Glam, including Warong Nasi Pariaman, though he never personally knew its owners.<\/p>\n
So when the iconic eatery announced its closure earlier this year, Asyraf felt the historic space deserved another authentic Minang concept rather than a completely different cuisine.<\/p>\n
Interestingly, he says he wasn\u2019t even a regular customer of Sederhana before bringing the brand here. Instead, he only connected with the Indonesian chain through mutual contacts after Warong Nasi Pariaman\u2019s closure.<\/p>\n
He finally reached Sederhana\u2019s third-generation owners in Indonesia, flying back and forth over the next few months as discussions progressed.<\/p>\n
Asyraf says the venture \u201ccost around a mid-six-figure sum\u201d, including renovations to the ageing shophouse.<\/p>\n
When asked whether he ever approached Warong Nasi Pariaman\u2019s owners about continuing the business or learning their recipes, Asyraf says no.<\/p>\n
\u201cWe wanted to do something of our own,\u201d he explains. \u201cWe also didn\u2019t know the reason they left, so we wanted to respect their decision. They closed one chapter, we opened another one.\u201d<\/p>\n
He also rejects the idea that bringing in a franchise instead of launching a homegrown concept makes him a \u201csellout\u201d.<\/p>\n
\u201cWe could have opened our own nasi padang concept,\u201d he says. \u201cBut when you\u2019re replacing a big brand like Pariaman, there are big shoes to fill. Sederhana is already a huge brand in Indonesia, so we felt people would appreciate the authenticity more.\u201d<\/p>\n
\u201cIf you cannot bring the taste of Minang cuisine properly, it eventually becomes Singapore-infused flavour,\u201d he adds. \u201cPariaman served authentic Indonesian cuisine, so opening something more local-style would defeat the purpose.\u201d<\/p>\n<\/div>\n
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