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Is this a halal restaurant? Malaysia takes steps to tackle unofficial labels

The Straits Times

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November 16, 2025

In Malaysia, the official halal certification is meant to reassure Muslim consumers that an establishment complies with religious requirements, including being clean and free from forbidden ingredients like pork or alcohol.

- Hazlin Hassan Malaysia Correspondent

Is this a halal restaurant? Malaysia takes steps to tackle unofficial labels

However, not every outlet is willing or able to afford to pay for the certification.

Instead, some of them put up “no pork, no lard” and “no alcohol” signs in the hope of attracting Muslim consumers. A group calling itself Muslim Friendly Watch (MFW) even attempted to introduce a label called “Muslim Choice” for such establishments.

On Nov 5, MFW was forced to disband after a public backlash against its “Muslim Choice” label, drawing attention to issues of consumer trust and regulatory oversight in one of the world’s most influential halal economies.

“This move reflects our obedience to the religious authorities and our awareness of the need to safeguard the welfare of the (Muslim community) and the good name of Islam in Malaysia,” MFW said in a statement. A check with the Registrar of Societies Malaysia website on Nov 15 showed that a group called the Muslim Friendly Watch is still active.

The move came after the Department of Islamic Development Malaysia (Jakim) - the federal Islamic agency which, among other responsibilities, regulates the halal certification - said on Nov 2 that it has never recognised MFW’s label.

Jakim said that MFW, led by president Noorman Kamsani, who appears to be involved in a consumer-focused nongovernmental organisation based on news reports, continued to issue the label to eateries for a fee - despite an earlier warning in August 2024 that it was causing consumer confusion.

De facto Religious Affairs Minister Mohd Na’im Mokhtar also warned that MFW may be prosecuted under the Trade Descriptions Act, should it not desist.

The episode highlighted longstanding friction between official certification and a growing patchwork of unofficial claims on restaurant signboards and menus.

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