KUCHING: In the heart of ICOM Square, the aroma of slow-cooked lamb, rich spices and freshly baked Yemeni bread lingers in the air – a scent that carries stories of family, migration, resilience and dreams realised.
This is not just a restaurant. This is Al-Yemen, a labour of love built by husband-and-wife duo, Helmi Ali Al-Arashi and Hasanah Saleh.
Hasanah, the sole owner of Al-Yemen Restaurant and her husband, Helmi, the co-owner and a former bank manager from Yemen, are the beating hearts behind Al-Yemen Restaurant and the Lamar HH General Trading.
Together, they have made it their mission to share the essence of Yemeni hospitality and heritage with the people of Sarawak, which is a place they now proudly call home.
“We didn’t want to just open a business. We wanted to offer something meaningful,” they said.
When they arrived in Kuching, they noticed there was no dedicated Arabian restaurant and that people had to travel to Kuala Lumpur just to taste Middle Eastern products.
“There’s a gap there. So, we started by importing them (spices, honey, pistachio paste, drinks, and more). That was the beginning of Lamar HH,” said Helmi.
Their journey began not with a menu, but with merchandise.
Lamar HH, named after their youngest daughter and bearing their initials – Helmi and Hasanah – started as a general trading venture, importing premium products from the Middle East, namely, spices, honey, pistachio paste, drinks and more.
These products gradually made their way into homes and supermarkets across the region.
But the turning point came when customers asked them a simple question.
“You have all these products, but where’s the food, the restaurant?” said the customer.
“That sparked something in us,” Hasanah recalled.
“We already had our own spice blends. Why not cook with them too? So, we opened our first restaurant in Riveredge Commercial Centre. That was nine years ago,” she said.
Today, Al-Yemen Restaurant has grown into one of Kuching’s most loved Middle Eastern restaurants.
It is known for its iconic chicken and lamb mandi, kabsah, and other Yemeni food like fahsa (traditional Yemeni stew and saltah (meat stew).
Every dish tells a story of traditional recipes passed down generations, of love for cultural heritage, and of meticulous attention to detail.
Their chefs are brought in from Yemen, ensuring the authenticity of the flavours, while local youth are trained and employed to provide service, turning the restaurant into a nurturing ground for young Sarawakians looking to gain work experience.
“We’re proud to offer them more than just a job,” Helmi said.
“They learn how to communicate, how to handle pressure, and they grow. It’s a learning space, and that’s important to me,” he added.
Helmi also contributes to education beyond the restaurant.
He lectures part-time at Swinburne University of Technology Sarawak, teaching entrepreneurship and business fundamentals to aspiring students.
According to Hasanah, the journey was not always smooth.
Introducing Middle Eastern cuisine to Sarawakians was a slow process at first.
“Not everyone was used to the flavours. We started with the basics and gradually added more.
“It took time and effort. Marketing, patience, consistency. But now, after almost a decade, people order from every page of our menu,” said the owner of Al-Yemen Restaurant.
Both Hasanah and Helmi beam when they talk about how Arab cuisine has found a place in Sarawak’s food industry.
“When Datuk Seri Nancy Shukri was the Federal Minister of Tourism, Arts and Culture, she announced that thanks to Al-Yemen Restaurant, Arab food is now considered part of the local cuisine, just like Malay, Chinese and Indian food.
“That meant the world to us,” Helmi said.
Al-Yemen’s reputation extends beyond everyday diners.
The restaurant is also one of the main caterers for official events at the Astana and state offices.
“We are proud of that. We’re not the only ones, but being on that list, it shows the trust and appreciation we’ve earned, and that’s because of the support from the locals. Without them, we wouldn’t be here,” he added.
Now, Helmi and Hasanah are ready to take the next step: franchising.
They are calling on serious investors and partners to bring Al-Yemen Restaurant to other parts of Sarawak (Bintulu and Miri) and Sabah (Kota Kinabalu).
“We will support with everything. Recipes, training and even ingredients, as long as they uphold our standard and values,” he said.
“Miri is the next city we’re looking at. We hope to expand further,” said the owner.
But beneath the business ambition lies something even more personal, a sense of gratitude.
“I want to thank the people of Sarawak,” Helmi said.
“They accepted our food, our culture, our family. They made us feel at home. We’ve built something beautiful here, not just a restaurant, but a bridge between our two cultures,”
As for his wife, the sole owner of Al-Yemen Restaurant, Hasanah Saleh, is the quiet force behind it all.
“Welcome to Al-Yemen Restaurant. Enjoy the food. This is our home now and you are always welcome at our table,” she added.
