KUALA LUMPUR, Sept 27 — Rendang is synonymous with celebration, a dish so deeply rooted in family tradition that many can’t imagine Raya without it.
For married couple Aisya Jabaruddin and Akmal Ali, however, rendang became the starting point of a different kind of tradition — one that replaces beef or chicken with mushrooms, without losing any of the richness or soul of the dish.
“I’ve been making my own rendang ever since I went vegan because I couldn’t find anything that tasted like my mum’s,” Aisya explains.
“It was something I cooked every Raya, and over time it became a tradition. Eventually, I started sharing it with friends and that turned into something bigger. I started Mushroom Lah with my husband Akmal because I wanted to show people that you can still enjoy rendang without using chicken or beef.”
Aisya’s path to food entrepreneurship wasn’t straightforward. She shares, “I studied International Tropical Forestry and started my career as a Research Officer at the Forest Research Institute Malaysia (FRIM).”
A long-time animal lover, her journey into veganism began a decade ago and eventually influenced her work as a content creator and F&B social media manager.
Akmal, meanwhile, has a background in Civil Engineering. He says, “After graduating, I moved into self-employment and later founded my own online fitness coaching business. I’ve been vegan for 9 years now, and it’s a big part of both my personal life and the values I carry into my work.”
The couple’s shared philosophy towards food made the leap into business a natural progression. And of course, a cheeky Malaysian twist sealed the brand identity.
“We wanted something Malaysians would instantly get,” Akmal says of the name. “We thought it would be funny and very Malaysian if someone asked ‘Eh, what rendang is this?’ and we could say, ‘Mushroom Lah!’”
Every Saturday, Mushroom Lah offers freshly cooked Mushroom Rendang paired with Lemang Daun Lerek Greenwood, sourced from the famed stall in Gombak. Akmal says, “The rich, smoky flavour makes it the perfect match for our rendang.”
For those who want convenience, their Ready-To-Eat Travel Pack rendang — available on Shopee Malaysia and Singapore, with international shipping on request — requires no refrigeration. Their products are also stocked at several Klang Valley outlets, including SALA, Vegan District and VickedGood.
Pop-ups and festivals bring out their playful side: Nasi Lah, their take on nasi lemak with Mushroom Lah rendang; Loaded Lah, curly fries with mushroom rendang and vegan mayo; and Bagel Lah, a collaboration with Bagelicious by NAI. “We also cater to bulk orders of Nasi Lemak Mushroom Lah, especially for corporate events,” Akmal adds.
Perhaps the most important endorsement came from Aisya’s mother, whose recipe formed the foundation of Mushroom Lah’s rendang.
“She’s definitely our biggest critic and, honestly, her feedback shaped the rendang you taste today,” Aisya recalls with a laugh. “But I’ll never forget the day she finally said it was good. That was a huge moment for both of us.”
Family scepticism wasn’t unusual, Akmal admits: “You know lah, when they hear ‘vegan rendang,’ they expect something weird or not as satisfying. But once they tried it, the response was really positive.”
Some customers even turn the rendang into a culinary prank. “Every time, they are convinced it is a really well made beef rendang,” Aisya says. “That always gives us a little laugh and we know we’ve done something right.”
Rather than emphasising the vegan label, Aisya and Akmal chose to focus on flavour and familiarity.
Aisya explains, “We called it Mushroom Rendang or Rendang Cendawan. This approach allowed us to reach people who may not typically try vegan food but were open to exploring new flavours.”
Akmal adds: “From the start, our priority has always been the flavour. We put a lot of care into developing the recipe and we don’t compromise on taste. At the end of the day, we just want people to enjoy good food.”
Running Mushroom Lah as a couple means flexibility is key. Aisya says, “Akmal naturally leans more towards the production side, and I’m more hands-on with marketing and branding. But honestly, with just the two of us running things, our roles overlap all the time.”
“It’s not always easy juggling business and personal life,” Akmal admits. “But we’ve learned to find balance in our own way. We don’t really follow a fixed routine. Instead, we communicate a lot and make time for each other whenever we can.”
The future of Mushroom Lah looks set to grow beyond freshly cooked rendang, Akmal says, “We’re focusing more and more on our travel packs. They’ve been growing steadily and we expect them to overtake our freshly cooked containers in demand soon.”
New products are also in the pipeline. Akmal shares, “Just like how we approached the rendang, we’re taking our time with these. Experimenting with different types of mushrooms and flavour profiles. We’re really excited about what’s coming and can’t wait to share them once they’re ready!”
For Aisya and Akmal, Mushroom Lah isn’t simply about creating a vegan alternative. It’s about making rendang — and the traditions it represents — accessible to more people, one mushroom at a time.
Mushroom Lah
