Nando’s Celebrates 20 Years of PERi-PERi Perfection!
My first taste of PERi-PERi sauce was almost 20 years ago (gosh, I’m old) at a quaint then-new eatery at Bangsar called Nando’s. I instantly fell in love with the utterly addictive sauce and I bet most of you – the chili lovers would be too. I’ll also make sure that there’s always a bottle of Garlic PERi-PERi sauce (my favourite flavor) in my pantry as it goes well with just anything from roasted chicken to stewed pork (yes, I dip it with the PERi-PERi sauce LOL) or as marinade for the grilled meat. Sometimes, a dose of PERi-PERi is all one needs!
Read my review HERE.
Nando’s the iconic brand that is loved the world over, celebrates its 20th birthday here in Malaysia. I am glad that I was one of the invited guests to join their birthday bash last week at the latest outlet at Desa Park City Waterfront.
The story of Nando’s began in a small Johannesburg suburb in South Africa in 1987, with all the passion for Portuguese-inspired flame-grilled PERi-PERi chicken. In 1998, Nando’s opened its first restaurant in Kuala Lumpur and has been grilling Malaysian’s taste buds ever since. Now Malaysia is home to 73 Nando’s restaurants across various states, best known for its legendary and delicious flame-grilled PERi-PERi chicken.
At Malaysia, its humble beginnings in JalanTelawi, , Nando’s has grown to be a favourite amongst the flamed-grilled chicken enthusiasts locally. Sizzling the hearts of Malaysians with its trademark cheeky wit, out spoken humour and of course its glorious PERi-PERi sauce, the brand has not only introduced to Malaysians, really really good chicken, but a host of other delectable eats that keep them coming back for more.
As soon as therestaurant came to roost in Malaysia, Nando’s signature PERi-PERi spread like wildfire as more and more people discovered just how delicious a little heat could be. Truly passionate about chillies, Nando’s grows its own PERi-PERi chillies with the help of over 1,400 independent farmers in South Africa. Mixing these fiery little wonders with onions, oil, herbs, fresh lemons and a kick of garlic produces the brand’s unparalleled secret weapon, the Nando’s PERi-PERi sauce.
(From Left) Stephen Chew, CEO Nando’s Malaysia, Barry Yoong, Executive Assistant to Group CEO, Nando’s Malaysia and Singapore, Mac Chung Lynn, Group CEO Nando’s Malaysia and Sinagpore, Azuar Mohamed, Business Manager andBarcelos the Cockerel officially kicking off the Nando’s 20th Birthday Bash.
“We are definitely excited about reaching such a significant milestone here in Malaysia. When we first introduced ourselves, I believe we piqued the interest of chicken lovers out there. We were unique and were offering new flavoursto people so it was an intriguing time for everyone. 20 years on and we are still firing up the tastebuds of our amazing fans and hitting a few new-comers as well. Our magical little chilli called PERi-PERi is to thank for this as it is our heart and our heat and it is truly unique to Nando’s,” commented Stephen Chew, CEO of Nando’s Malaysia.
Putting flavour first and heat second, the Nando’s PERi-PERi sauce is unlike the ‘all-out-burn’ of other chilli sauces. The chickens are marinated in the sauce for 24-hours and then basted with ones choice of heat level ranging from Lemon & Herb to the fiery Extra Hot.
“It is truly a moment of great pride and honour to have completed two successful decadeshere. Malaysia has been fantastic for Nando’s as the Malaysian pride of diversity, hospitality and sense of family reflects the values that Nando’s holds dear. At Nando’s, we believe that the people and experience is what counts; and it is extremely satisfying to see so many fans enjoying the Nando’s experience wholeheartedly,” added Chew.
Nando’s mascot, Barci also made its appearance to liven up the party.
Nandocasare all smiles as they celebrate Nando’s 20th birthdayin Malaysia
PERi-PERichillies specially flown in from South Africa – the heart and heat of Nando’s
Guests were treated to trying their hand at making their own PERi-PERi sauce.
Nando’s lover and singer Noh Salleh gets going on his own unique blend of PERi-PERi sauce at the Nando’s 20th Birthday bash.
Guests striking a pose at the photo booth for their personalized Nando’s sauce bottle.
Of course we didn’t miss the opportunity to get our customized PERi-PERi sauce.
PERi-PERi Interesting Facts
- PERi-PERi chillies are unique to Nando’s
- It takes 42,000 chillies to fill one 14kg bag and 25,000 bags are filled every year – that’s over a billion chillies!
- Each chilli plant produces about 300 chillies which are hand-picked and plucked one at a time
- They are also hand-sorted and naturally dried in the African sun
- PERi-PERi chillies contain capsaicin that delivers a ‘feel-good’ effect – your pupils will dilate and your metabolic rate will increase as you feel the rush of endorphins
- PERi-PERi is also rich in Vitamins A, B and C
Nando’s fan Engku Sulwani gets in a quick photo with Nandocas at the Nando’s 20th Birthday bash.
Of course, the food is essential too! We were served with their signature flame-grilled PERi-PERi Chicken together with sides of Grilled Mushroom with Coriander and Red onion, Chips, Potato Wedges, Mediterranean Rice & Coleslaw.
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