Cover image via @gepuklah.my (Instagram)
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If you've been seeing videos of people queuing up for ayam gepuk in PJ like it's gold, you've probably already heard of Gepuklah
The viral ayam gepuk pop-up, founded by content creator and gepuk connoisseur Ming Chun, has been drawing serious crowds since opening earlier this month at Taman Sea, Petaling Jaya.
For Ming Chun, Gepuklah wasn't some random business idea. It started with a pretty simple goal.
"I've always wanted to create my ideal version of ayam gepuk," he tells SAYS.
Instead of going all-in immediately, he took a more cautious route by launching it as a pop-up first, just to test the waters.
"I wanted to test the market for the demand of this kind of ayam gepuk, so I started with a pop-up. Now I can open a shop," he shares.
Judging by the lines snaking out of the café since they started, it's safe to say the demand is definitely there.
Like many Malaysians, Ming Chun's love for ayam gepuk goes way back
"It was always the Rasta TTDI Pak Gembus. Good stuff… not so good anymore though," he shares when asked about his first memorable encounter with the dish.
That early experience clearly stuck with him, but Gepuklah isn't just a copy-paste of what's already out there.
At first glance, it might look like your usual ayam gepuk set, but there are a few key details that set it apart
For one, the chicken is boneless, which already makes it easier (and way less messy) to eat. It's also paired with nasi lemak instead of plain rice, giving it a richer, more local twist.
And then there's the sambal.
Their sambal uses roasted cashews, something Ming Chun points out is rarely done because it costs nearly double compared to regular methods. But that extra step adds a deeper, nuttier flavour that regulars are clearly loving.
And instead of just chicken, his menu offers options like crispy oyster mushroom and smoked duck gepuk.
If it's your first time braving the queue, Ming Chun keeps it simple and recommends ordering the "Chicken and mushrooms"
Prices start from RM17.90.
While it started as a pop-up, Ming Chun already has his sights set on something bigger
"As long as I resonate with the crowd, it will go well," he says. With the current response, that "something bigger" feels less like a possibility and more like an inevitability.
Beyond a permanent space, the content creator is also already thinking ahead.
"I'm aiming for gepuk to go to Singapore. Zermatt [a prominent Singaporean food content creator] said he likes ayam gepuk," Ming Chun adds.
International expansion might sound ambitious, but given how fast this pop-up blew up, it doesn't feel that far-fetched.
At the end of the day, Ming Chun keeps it grounded. "I just appreciate that people come and enjoy," he says.
If you're planning to check it out, Gepuklah will be at Factory 19 instead this weekend (24-26 April):
Factory 19
Lot 102, Jalan Professor Khoo Kay Kim,
Seksyen 19, 46300 Petaling Jaya, Selangor
Opening hours (24 – 26 April)
11am – 10pm
