The Managing Director of Rumoh Mekda says the best way to #supportlocal is at the dining table.

With a background in Accounting and Finance, Najwa Mokhtar began her career developing and operating various restaurant brands. The experience eventually led her to discover a passion for building businesses within hospitality — from the financial and operational intricacies to branding, service and the overall guest experience.
As Managing Director of Rumoh Mekda — a buzzed-about new restaurant in Bangsar — Najwa works alongside its founder, Aunty Mekda, to champion East Coast heritage flavours. As much as her role is about learning from the founder’s wealth of knowledge and authenticity, it is also about building Rumoh Mekda into a strong, lasting brand while preserving the soul and heritage at its heart.
Styled in the Bird on a Rock by Tiffany Wings collection, Najwa talks about the richness of Malaysian cuisine, building a career in F&amp;B and her approach to effortless, off-duty style.

What do you think makes Malaysian cuisine so rich in its own right?
Its diversity. Malaysia has an incredible mix of cultures, traditions and regional identities, and each contributes something completely different to our food. At Rumoh Mekda, we celebrate flavours from the East Coast, particularly Pahang, Kelantan and Terengganu. Even between these three states, there is so much variety in ingredients, techniques and flavours.
Malaysian food can be spicy, sweet, sour, rich, fresh and fermented — sometimes all within the same meal. We grew up with ingredients like budu, tempoyak, ulam, kerisik and countless varieties of sambal, so perhaps we don't always realise how extraordinary they are. There is so much depth in Malaysian cuisine, and I think we have only begun to tell those stories.

Is there a particular Malaysian dish or ingredient you feel deserves to be seen in a new light?
Tempoyak. Perhaps I'm slightly biased because of my Pahang roots, but I think it is such an interesting and underrated ingredient. Fermented durian can sound intimidating to someone who didn't grow up eating it, but when prepared properly, it has incredible richness, acidity and depth. I don't believe we need to dilute traditional ingredients to make them more appealing. Sometimes it is simply about presenting them confidently, in the right context, and allowing people to discover why generations before us have loved them.

How has being Malaysian influenced the way you approach food, hospitality and your work?
Being Malaysian has shaped almost everything about the way I understand hospitality. Food is such an important part of how we express love - we celebrate over food, bring families together over food, and even one of the first things we ask someone is, "Dah makan?" That sense of warmth and generosity is something I want people to experience at Rumoh Mekda.
A restaurant can be beautiful and the food can be excellent, but if a guest doesn't feel genuinely welcomed and looked after, something is missing. To me, Malaysian hospitality is about making people feel at home, and that is something I try to bring into everything we do.

What does being a woman in Malaysia's F&amp;B industry mean to you?
It has taught me that strength and femininity can absolutely coexist. F&amp;B is demanding. Behind every beautiful restaurant are operations, finance, staffing, suppliers, customers and constant problem-solving. You need to be decisive and have very clear standards. At the same time, I don't believe leadership has to mean being the loudest person in the room. I believe in leading with empathy and understanding while still being firm about what I expect. As a woman in this industry, I'm proud that I can bring both sides of myself to the table.

Much like food, jewellery can carry history, culture and craftsmanship. What makes a piece feel meaningful to you?&nbsp;
For me, it is always the story behind the piece. I'm quite sentimental, so the pieces I value most are usually connected to someone I love, an important milestone or a particular memory. In many ways, jewellery reminds me of food. A family recipe becomes precious not simply because of the ingredients, but because of who it came from and the memories attached to it. I love the idea of jewellery having that same emotional value — something you treasure now and perhaps one day pass down as part of your family's story.

How would you describe your personal style?
I would describe my style as chic, feminine and quite simple, but I definitely love a touch of glamour when the occasion calls for it. On most days, I'm drawn to clean silhouettes and pieces that feel effortless and polished. I don't like to overcomplicate an outfit — I'd rather have a few beautiful details that pull everything together. But I also love fashion, so there are definitely moments when I enjoy dressing up and embracing something a little more glamorous. For me, style is very much about balance — simple and chic for everyday, with a little glamour when I'm in the mood for it.

Working in F&amp;B can be very hands-on. How does that affect the way you think about dressing or wearing jewellery to work?
It definitely makes me practical. My day can begin with a business meeting and quickly turn into walking through the kitchen, checking the restaurant floor, speaking to guests or solving an operational issue. I therefore gravitate towards pieces that are polished but comfortable and easy to wear throughout the day. I like jewellery that can elevate an outfit without feeling overly complicated. For me, it can be beautiful, but I still need to be able to run a restaurant in it.

<p class="x1yc453h x1hpqcdg x1ekroe6 xutxfr x1fie51u xgyxj25 xkyrhof x1elgs31 x1fv8qjw x1tbvfm1 xb72syl x1iew0xx x1c2l018 x14l7nz5 xuw7688 x1pjt2rx x160d6zm xrxpjvj" dir="ltr" data-assistant-stream-block="" data-assistant-stream-block-index="2">What did you love most about the Bird on a Rock by Tiffany Wings collection you wore for the shoot?
I loved the pieces — they feel very elegant yet empowering.&nbsp;To me, the wings represent growth, freedom and confidence, qualities that really resonate with my journey as a woman and restaurateur. 
What's next for you?
I genuinely love building restaurant brands, and I see myself continuing to grow within F&amp;B. Being involved with different concepts keeps me creatively challenged because every brand has its own personality, audience and story.&nbsp;
For Rumoh Mekda, my focus is on building the brand with longevity in mind. Opening a restaurant is only the beginning; the real achievement is creating something people continue to return to and connect with over time.
When the time is right, I would love to see Rumoh Mekda grow and introduce the flavours and hospitality of the East Coast to an even wider audience. Ultimately, I don't want to build brands simply for the sake of expansion. I want to build brands with soul, stories that are worth telling, and something Malaysians can genuinely be proud.

Check out the Bird on a Rock by Tiffany Wings collection <a href="https://www.tiffany.my/jewelry/shop/tiffany-bird-on-a-rock/">here</a>.

TEAM CREDITS
Photography Amani Azlin Creative direction &amp; styling Joan Kong Assisted by Amelia Tan Makeup Gan Chu Fan Hair Cody Chua Jewellery Tiffany &amp; Co. Bird on a Rock Wings collection Clothing Sandro

In Good Taste: Najwa Mokhtar on celebrating Malaysian flavours feat. Tiffany & Co.

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