Normah’s

The story

Normah’s: Authentic Malaysian Cooking in London’s Queensway Market

From a Garden Fence to a Market Kitchen

Normah’s brings authentic Malaysian cooking to London’s Queensway Market, founded by Normah Abd Hamid after neighbours began gathering at her garden fence. What started as weekend family cooking evolved into a dedicated kitchen tucked inside Bayswater Market. She still stands alone behind the stove, preparing every plate using recipes passed down through thirteen siblings and two generations. Her approach keeps the flavours grounded in tradition while sourcing MSC certified fish and Red Tractor poultry from British farms.

Traditional Flavours and Careful Sourcing

The menu centres on generous portions of classic Malay comfort food, anchored by king prawn curry laksa and aromatic beef rendang served with nasi lemak. Whole sea bass arrives prepared with tangy asam pedas or spicy belachan sauce, while flaky roti canai provides a reliable start alongside mild dhal. Normah refuses to outsource any component, simmering spice pastes by hand and adjusting heat levels to match regional preferences. This dedication to slow cooking has earned recognition from The Good Food Guide, which named the spot a Local Gem for its consistent quality and honest pricing.

A Simple Space Built Around the Table

Visitors step into a compact dining room located just off the Queensway concourse, where simple furnishings keep the focus squarely on the food. The layout accommodates small groups comfortably, though peak evening hours require advance booking to manage the single chef workflow. Warm hospitality replaces polished decor, creating an environment that feels more like a shared family meal than a commercial venue. Regulars often return for steaming cups of teh tarik to balance the rich coconut milk and chilli heat found throughout these Malaysian plates.