How it started

Nan Yang Dao started by Malaysian Chef Jackson Chu with brothers Wee Liow and Vincent Liow, specialises in dishes from different parts of Malaysia, such as Penang fried kway teow and Penang assam laksa.

Chef / founder

Jackson came to Singapore about 10 years ago after working in Chinese restaurants in Kuala Lumpur and Hong Kong. He has also worked as a chef with Star Cruises, where he learnt to cook a vast range of Malaysian dishes.

Jackson’s experiences in Singapore include stints at the Sentosa Golf Club and Oasia Hotel, where he cooked both Asian and Western cuisines.

The star dish at the eatery is Penang fried kway teow. Almost ever table orders a plate, he says. Other hits are KL Hokkien mee and Penang assam laksa.