By WU VUIDE
KOTA KINABALU: After earning a diploma in culinary arts, 22-year-old Amman Muhammad Hidayat worked his way up to become a griller at Nando’s.
He joined Nando’s Suria Sabah in October 2024 and was promoted to the grill station in May 2025.
Since then, his passion and consistency have earned him third place in the Area Grillers’ Challenge and a place on a specially selected East Malaysia team of experienced Nandocas who support new restaurant openings across the region.
The team trains new Nandocas and helps each new restaurant get up and running, from customer service to maintaining grilling standards.
“What I enjoy most is seeing customers’ reactions to my chicken, which is cooked with love.
“Sometimes they complimented me directly, and that makes me feel very proud,” said Amman, who was born in Kuala Lumpur and later moved to Kota Belud with his family.
He said being a griller has allowed him to sharpen his skills, interact with customers and take pride in every meal he prepares.
Amman’s journey reflects the growing pool of grilling talent across Nando’s seven East Malaysian casas.
This year, Muhammad Asyraf Sahariya from Nando’s AEON Kuching was named first runner-up at the Nando’s Malaysia-Singapore Grillers’ Challenge 2026 and will represent Malaysia and Singapore at the International Grillers’ Challenge in Perth this October.
“Great Nando’s chicken does not happen by accident. It comes from skilled people, disciplined standards and pride behind the grill,” said Lim Siew Ling, Brand and Customer Director of Nando’s Malaysia-Singapore.
“The reopening of Nando’s Imago on July 24, followed by celebrations from July 28 to 31, gave us the opportunity to bring people closer to that craft.
“Gold Standard Chicken is not just about following steps. It comes from the care, confidence and consistency our Nandocas bring to the grill every day.”
During the promotion, the first 100 dine-in customers each day who purchase a bottomless soft drink will receive one complimentary quarter chicken.
The offer is limited to one complimentary quarter chicken per transaction and is available only at Nando’s Imago while stocks last.
The refreshed outlet continues to serve Nando’s signature PERi-PERi chicken while recognising the Nandocas (employees) behind every meal.
To mark the reopening, guests were invited behind the grill to learn how Gold Standard Chicken is prepared before trying their hand at grilling under the guidance of Nando’s grillers.
Amman with Nando’s signature PERi-PERi chicken.
