NANDO'S: Welcome a Roaring New Year with Nando's Kicap PERi-PERi

 Paired with Nando's Tapau Platter, get ready to huat together with Nando's this Chinese New Year!


KUALA LUMPUR, 28 January 2021 - Ayam masak kicap, mee goreng mamak, Tau Yew Bak... these classic Malaysian dishes from different cultures share an ingredient that is a staple in all Malaysian kitchens — Soy sauce. Deeply inspired by the humble condiment that is loved by all nationwide, Nando's celebrates the fusion of Malaysian and South African PERi-PERi flavours with the all new Kicap PERi-PERi! This is Nando's first ever Asian-inspired PERi-PERi flavour, made with feeling for all Malaysians.


This Chinese New Year, Nando's wants Malaysians to usher in joy and good cheer by bringing PERi-PERi goodness into your home. From 28th January till 15th February, chicken-lovers can take home a full Nando's Tapau Platter for only RM88 with the promo code "TAPAU88" at any Nando's location around Malaysia.


The platter includes: 


  • 1x Whole Chicken

  • 4x Portuguese Nata

  • 4x Regular Sides

  • 4x Drinks


It's the perfect meal for you and your loved ones to enjoy this festive season.



Although Nando's has previously released unique flavours like Mango & Lime PERi-PERi, and even a special Coconut Saucy Bowl, this is the first-ever PERi-PERi flavour formulated with Malaysians' favourite sauce in mind! Nando's new Kicap PERi-PERi is a delicious blend of our world-famous zesty PERi-PERi Sauce with the familiar taste of soy sauce, or as affectionately known, kicap. With the spice kept at a mild level, Nando's wants to ensure everyone can enjoy the new yet familiar flavour, just like our grandmother's cooking. With the tagline #MadeWithFeeling, Nando's delivers deliciousness and nostalgia all through a bite of chicken grilled with love and care.


Nando's Soy PERi-PERi flavor is now available in Nando's outlets nationwide for a limited time from 6 December 2021 to 27 February 2022. For more information, kindly visit or follow Nando's Malaysia Facebook page at

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