The Legacy of Uncle Man

In the early 1990s, Othman (“Man” for short) and his wife, Zainun, ran a small roadside stall (known locally as a “warung”) in the historic town of Muar in Malaysia’s Johor state. At Warung Parit Raja, they sold two of Malaysia’s most popular breakfast dishes: roti canai served with dal & sambal — and the traditional version of nasi lemak.

Their fourth son, Najib, joined the business as an apprentice, learning the art of making roti from his father before the stall closed when his mother passed away in 1996.

In 2003, Najib and his family moved to New Zealand in search of a better future for the three children. Najib and his wife, Nor, started catering for friends using recipes from his mother, Zainun. They soon started selling at weekend markets and festivals, sharing Malaysian cuisine under the name Warisan Uncle Man (meaning “Legacy of Uncle Man”) in tribute to his father.

An unexpected opportunity to establish a permanent restaurant arose and Najib seized it, opening Uncle Man’s on Auckland’s Karangahape Road on 5th June 2014.

Since then, both the menu and the business have grown. Uncle Man’s will always be known for their perfectly flaky & fluffy roti but you shouldn’t miss their Lamb Shank Biryani and Chicken Satay.

There are now five branches in Auckland (K’Road, Manukau, Eastridge, Wynyard Quarter & Lorne St), all run by Najib’s children (Amy, Azlan & Nadia) — continuing their grandfather’s legacy. It lives on in Malaysia too: Othman’s youngest son (Najib’s brother) has reopened the original stall in the exact same location!

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Roti Canai

Roti Canai (pronounced roh-tee CHAN-igh) is a flaky layered bread of Indian origin (very similar to parotta). It represents the fusion of cultures in Malaysia, particularly the interaction between Indian Muslims (who brought it), the indigenous Malays, and later the influence of the Chinese, who brought new ingredients and cooking styles.

At Uncle Man’s, the roti is made fresh to order which is essential for the perfect texture that’s somehow crispy, flaky and fluffy at the same time. The roti is fluffed up after being pan-fried, creating layers of air that give it a light and airy texture. It’s best paired with “teh tarik” (pulled milk tea), which is another popular Malaysian staple at Uncle Man’s.

Nasi Lemak

Often described as Malaysia’s national dish, Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaf, traditionally served with sambal, anchovies, peanuts, boiled egg and cucumber. It’s a staple breakfast food but can be enjoyed at any time of day.

Nasi lemak is often served with chicken curry, beef rendang or fried chicken, but those are very much optional extras and not part of the core dish. I often compare it to burgers usually being served with fries but fries aren’t part of the burger.

Sambal

Sambal is a spicy chili paste that is a staple in Malaysian (and Indonesian) cuisine. It can be made with a variety of ingredients, but typically includes chilli, garlic, shallots, and shrimp paste. The sambal served with roti canai is often sambal tumis (fried) or sambal ikan bilis (with dried anchovies).