Dilahirkan di Sibu, Sarawak, pertemuan pertama John Sim dengan pastri adalah ketika dia melawat Kuala Lumpur bersama keluarga pada zaman sekolah rendah. Waktu itu, dia menemui pelbagai pastri yang menyelerakan di rak Délifrance, terutamanya croissant kecil.

Apabila John memasuki alam kedewasaan, cintanya terhadap pastri menjadi semakin kukuh. Beliau memasuki industri pemasaran dan pembangunan perniagaan F&B, di mana dia khususnya bekerja di sektor makanan sejuk beku sejak 2002.

Pada satu ketika, dia menceburi bidang perdagangan makanan laut yang membawanya ke seluruh dunia termasuk Amerika Selatan. Di situlah dia didedahkan kepada budaya kafe sana. Mengimbas kembali, John berkongsi bahawa dia memesan espresso double-shot dan pastri yang baru dibakar selama 22 hari berturut-turut.

“Apabila saya kembali ke negara kita, saya berimpian untuk mempunyai kafe yang menghidangkan kopi dan pastri untuk persaraan saya,” katanya. Ketika itu, dia hanya berumur 21 tahun.

Kini pada usia 44 tahun, John menjalani impian itu melalui John’s Pie.

Tetapi sudah tentu, impian itu tidak direalisasikan dengan mudah.  

Semasa beliau berkhidmat sebagai usahawan dalam perdagangan makanan laut, John melalui titik rendah dalam hidupnya. Pada masa itu, seorang kawan baik telah membuat pai untuknya yang mengingatkan John tentang impian itu.

Menyedari bahawa pai yang enak sukar didapati di Malaysia, dia memutuskan dia mempunyai peluang di sana. Walau bagaimanapun, John sebenarnya tidak mempunyai banyak pengetahuan tentang buatan pai walaupun berdekad pengalamannya dalam industri makanan dan pemasaran, jadi dia merujuk buku dan YouTube untuk belajar.

Dilengkapi dengan pengetahuan pai baharunya, dia menyewa kiosk kecil seluas 60 kaki persegi di sebelah pintu masuk pasar raya. Dengan demikian, ia menandakan permulaan John’s Pies.

Pai dengan ayam goreng

Berbanding dengan negara-negara Barat, pai nampaknya belum menjadi makanan popular di Malaysia, terutamanya jenis yang savuri.

John menyokong pemerhatian ini. Beliau berkongsi yang hanya sebilangan kecil pelanggan yang telah mencuba pai yang benar, biasanya mereka yang berpeluang untuk merasainya di luar negara, menghargai hidangan tersebut.

“Untuk mengekalkan impian saya, saya mula menjual ayam goreng Taiwan menggunakan resipi asli ciptaan kami, yang mendapat lebih populariti berbanding pai,” katanya. “Tetapi tidak! Saya mahukan kedai pai, bukan lagi satu kedai jual ayam goreng.”

Dua tahun berlalu, dan keadaan tidak bertambah baik. Perniagaan John hampir kehabisan modal, malah tukang pai pun berpisah dengan perniagaannya. Pada ketika itu, John sudah berfikir untuk gulung tikar.

Tetapi selepas perbincangan dengan isterinya, Joleen, dia mengabaikan pemikiran tersebut. Joleen mendapat tahu yang Rainforest Music Festival di Kuching akan diadakan tidak lama lagi dan berjaya meyakinkan John untuk memberikan perniagaan painya peluang terakhir.

“Jika pelanggan antarabangsa benar-benar mengatakan makanan anda tidak sedap, kami akan menamatkannya dan menutup perniagaan,” John teringat kata-kata Joleen.

Jadi, mereka membayar yuran masuk dan perbelanjaan yang sekitar RM2,000 hingga RM4,000. Memandangkan perniagaan itu mengalami kerugian sejak dua tahun lalu, John dan isterinya terpaksa mengais wang tersebut untuk mendaftar dalam acara pesta muzik itu.

“Saya memberitahu diri saya bahawa ia adalah ‘do or die’, jadi pergi dan lakukannya saja,” kata John.

Ia sememangnya satu perjudian, yang tidak membuahkan hasil pada mulanya. Pada hari pertama, dia hanya berjaya menjana RM700 hasil jualan.

Namun begitu, dia terkejut apabila mendapati ramai orang beratur di kiosknya pada keesokan pagi walaupun kedai belum dibuka. Permintaan pada hari tu sangat besar di mana kru John harus melayan pelanggan sehingga tengah malam, dan jualannya menjadi 10 kali ganda lebih dari hari sebelumnya.

“Apa?!” John terkejut. “Apabila pesta muzik berakhir pada malam Ahad, jualan yang kami perolehi adalah seperti kutipan jualan beberapa bulan dari kiosk kami di bandar.”

Dengan itu, impian John dihidupkan semula, dan John’s Pie mula berkembang menjadi sebuah perniagaan yang lebih besar.

Mendapat sekeping pai yang lebih besar

Selepas beberapa tahun bekerja keras dan dengan permintaan yang semakin meningkat untuk pai, John memutuskan bahawa sudah tiba masanya untuk menawarkan lokasi yang lebih kekal dan selesa untuk pelanggan beliau.

Oleh itu, mereka membuka kedai pai pertama mereka di Wisma Phoenix, sebuah bangunan lama yang merupakan mercu tanda di Kuching menurut John. Lokasi itu adalah kawasan trafik tinggi, di mana John juga meningkatkan potensinya dengan membangunkan papan tanda setinggi lima kaki untuk menarik perhatian orang yang lalu lalang.

“Kosnya lebih murah daripada membuat iklan di akhbar,” katanya. “Selepas setahun, kami tutup sebab objektif untuk mendapatkan perhatian telah dicapai. Kami memerlukan ruang yang lebih baik dan lebih besar untuk memberi perkhidmatan kepada pelanggan kami.”

Jadi, mereka berpindah ke lokasi yang berkeluasan dua kali ganda dari cawangan sebelumnya di Wisma Phoenix. Dari situ, jenama pai ini membuka lebih banyak cawangan. Kini, mereka boleh dijumpai di Universiti Teknologi Swinburne Kampus Sarawak, The Spring Mall, dan Lapangan Terbang Antarabangsa Kuching.

Menunya termasuk pai daging, quiche, cottage pie, shepherd’s pie, serta pilihan yang lebih manis seperti tart keju dan pastri buah-buahan.

Untuk memberi perkhidmatan kepada lebih ramai pelanggan, John’s Pie juga telah memperoleh sijil halal, yang bukan satu proses yang mudah.

“Perjalanan itu sukar,” jelas John. “Saya mengambil masa empat tahun untuk mendapatkan pensijilan kemudahan kami di bawah MeSTI KKM untuk kebersihan dan keselamatan makanan, kemudian baru memohon pensijilan halal dari JAKIM.”

Sepanjang proses memohon pensijilan halal, pengasas berkongsi bahawa mereka mendapat galakan daripada ramai orang Islam yang mendorong mereka untuk meneruskan usaha tersebut.

Menambahkan kopi ke dalam adunan

Selain dari pastri, John mengembangkan perniagaannya dengan pembukaan bahagian kafe. Maka, pelawat boleh menikmati minuman seperti kopi bersama pai mereka.

Biji kopi pertama yang diperkenalkan di John’s Pie ialah biji kopi Liberica daripada pemanggang kopi artisan di Malaysia Barat.

Untuk mempromosikan lagi biji kopi tempatan, John’s Pie mula memanggang biji kopi sendiri dengan panggang tangan. Sejak tahun lepas, mereka telah menaik taraf kepada mesin pemanggang kopi.

“Pai atau pastri bersama kopi adalah seperti padanan yang sempurna,” John berkata.

Selain daripada kopi espreso, John’s Pie juga menawarkan minuman dalam botol, iaitu Kopi Susu Ais Siri Nanyang dan Teh Susu Ais Siri Nanyang, yang telah menjadi minuman istimewa jenama itu.

Masa depan bisnes

Di luar Sarawak, John’s Pie telah membuka sebuah cawangan di Publika, Kuala Lumpur.

Pengembangan ini dilakukan melalui perjanjian pelesenan dengan seorang peguam bernama Dato Edlin Ghazaly yang telah cuba John’s Pie apabila menghadiri majlis perkahwinan di Kuching.

Menurut John, seorang rakan Dato Edlin membawanya ke lokasi Jalan Song mereka, di mana dia jatuh cinta dengan pai. Ini membawa kepada panggilan telefon dengan John, diikuti dengan mesej WhatsApp selama beberapa bulan. Akhirnya, mereka memutuskan keputusan untuk membawa jenama itu ke KL.

Perkembangan ini berlaku sekitar penghujung tahun 2022, dan akhirnya kedai di KL dibuka pada Julai 2023.

Kini, terdapat enam cawangan John’s Pie di Malaysia Timur, dan dua cawangan di Malaysia Barat.

“Kami merancang untuk mengembangkan lagi, mungkin melalui pelesenan,” John berkata. “Bagaimanapun, kami akan sentiasa mengutamakan kualiti dan keaslian.”

Sementara itu, pasukan John sedang melancarkan proses pengeluarannya agar ia boleh ditingkatkan dan mereka boleh berkembang maju lagi.

Sepanjang perjalanan John’s Pie yang berjangka 13 tahun, John telah melintasi rintangan yang berbagai. Malahan, John telah menimbangkan bahawa sesetengah rintangan ini adalah punca kejayaannya.

“Ini petikan saya yang meringkaskan pengalaman saya,” katanya kepada Vulcan Post. “Saya mempunyai idea, dan saya hanya mahu membuktikan kepada orang ramai bahawa ia boleh berjaya. Orang akan sentiasa mentertawakan anda sehingga anda berjaya.”

• Ketahui lebih lanjut tentang John’s Pie di sini.
• Baca artikel lain yang telah kami tulis tentang perniagaan F&B di sini.

Kredit Imej Pilihan: John’s Pie

To be honest, Samsung’s A Series devices have always struck me as the kinds of phones you’d get for a tween or a hip grandparent—they get the job done, they’re well-rounded, but certainly nothing top-of-the-line.

And there’s nothing wrong with that. Someone’s gotta serve the tweens and the elderly.

But is there something wrong with my opinion? Are Samsung’s Series A phones actually better than what I’m giving them credit for?

Well, I got my answer after testing out the new RM1,699 Samsung Galaxy A35.

A for attractive visuals

A step up from its predecessor (the A34), the Galaxy A35 has a glass back instead of plastic, giving it a polished finish. The frame of the phone is still plastic, though, but for our Awesome Iceblue colourway in particular, it has a slight metallic sheen that makes it look classy.

Overall, the build of the phone feels nice and durable. I might even say that it feels better than the Galaxy S24 FE, which launched with a more expensive price of RM2,999.

With an IP67 rating, the phone is water-resistant up to a depth of about 3 feet for up to 30 minutes.

The 6.6-inch AMOLED display allows for sharp and crisp quality, and the 120Hz variable refresh rate makes for a fluid experience for the most part.

Paired with the speakers on the phone, which boast pretty good audio quality, watching content from the phone is rather satisfactory.

An improvement in the display, compared to the A34, is that there’s no longer a notched design where the front camera is, but rather a hole-punch cutout. This makes for a more seamless display. That said, the bezels still feel a little chunky, especially on the top and the bottom.

Something I noticed about the A35 is that it’s quite fingerprint resistant, from its glass screen to its plastic frame. This might be thanks to the very pale blue colour we got, though.

In any case, as someone who smudges everything from my glasses to my camera lens, this is something I greatly appreciate.  

A for above average cameras

And that might be understating it.

The cameras on the A35 aren’t necessarily jaw-dropping, but they’re certainly not lacking.  

With a toggleable 50MP main camera (you can switch to a 12MP), pictures taken on the Galaxy A35 are clear and I do like the colour balancing, though it tends to be on the warm side.

My expectations for the phone’s night photography were low, but I’m glad to say it surpassed them. Once again, it’s nothing wow, but it does balance light and dark well, capturing street lights nicely without becoming overexposed.  

At 5MP and 8MP respectively, the macro and ultrawide cameras function well enough. But with the specs they’re given, don’t expect to get DSLR-level crispness, especially when shooting close-ups.

If you love taking selfies, the 13MP front camera is decent—no criticisms, but I wouldn’t shower it with compliments.  

Sadly, the A series does not come equipped with most of the Galaxy AI features, meaning you won’t be able to play around with the generative fill features just yet on the mid-range phone.

A for acceptable performance

Equipped with the Exynos 1380, I wouldn’t consider this to be a powerful phone for gaming purposes.

But that doesn’t mean it can’t handle some demanding games with high-quality graphics. It definitely can.

Don’t judge me, but I tried out dating simulator Love and Deepspace on the highest picture quality (Ultra), and what can I say? They—um, I mean it—looks pixel perfect.

But I can still feel a difference between this phone and the S24 Ultra that we reviewed earlier this year, which has a Snapdragon 8 Gen 3 under the hood. With the image quality set so high, I did experience some lag and choppiness with the A35, but not to an unusable degree.

As most phones do, the A35 did get warm after sustained usage, but not unbearably so.  

One of the highlights of the phone, though, is its impressive 5,000mAh battery. As someone whose phone is always dangerously low on battery when I’m out and about for events, I love the ease of mind that the Galaxy A35 gives me.

Speaking of ease of mind, the latest Galaxy Series A phones, which includes the A35 as well as the A55, are the first in the series to come with Samsung Knox.

Specifically, it features the Samsung Knox Vault, designed to protect users’ sensitive information, such as their PIN, password, and pattern. The encrypted data can then be safely transferred to the Samsung Knox Vault storage, which is completely isolated and separated from the main operating system.

A for affordable all-rounder

With a price tag of RM1,699, the Galaxy A35 is a value-for-money device that has all the basics down pat.

There are many other phones in the market in this price range (like the new Nothing Phone 2(a) which we’re currently reviewing), but I would say the reliability of Samsung makes the Galaxy A35 a competitive mid-range phone.

Coming with Samsung’s One UI 6.1, the phone will get four years of software updates and five years of security patches, which is great for a mid-range phone.

All this to say, I think the Galaxy A35 is a really solid phone. And I don’t mean just for tweens and grandparents, but for everyday users.

Pros	Cons
Impressive performance from the cameras, especially given their specs	Some lagginess after sustained usage
Bright, crisp, and vivid display as well as long-lasting battery life, making it great for gaming and streaming content
Affordable with great value for money

• Learn more about Samsung Galaxy A35 here.
• Read other articles we’ve written about Samsung here.

VP Verdict is a series where we personally try and test out products, services, fads, and apps. Want to suggest something else for us to try? Leave a comment here or send the suggestion to our Facebook page.

Originally from Penang, Moey Fu Ken began his artistic journey in 2014, enrolling in the Bachelor of Fine Arts programme at Hsuan Chuang University in Taiwan.

Majoring in short film directing and scriptwriting, Moey honed his skills in crafting compelling narratives and bringing them to life on screen. Seven years ago, he founded Filmmakers, a video production company with a presence in KL and Penang.

But when the filming industry came to a standstill during the era of MCOs, Moey found himself at a crossroads.

“It was then that I made the decision to embark on a new journey, transitioning into the F&B sector,” he shared with Vulcan Post.

His F&B career began with Susu Vegan Mylk Bar, a vegan restaurant in George Town with a retro concept.

Looking at the restaurant’s interior and concept, it’s clear that Moey’s creativity and affinity for storytelling still shines—but his medium has shifted away from the screens and instead towards physical spaces.

Not stopping there, the creative entrepreneur also envisioned a space where old-world charm meets contemporary flair. And this vision would manifest as the establishment of Laomei Koperasi Cafe.  

Preserving authenticity

Established in December 2023, Laomei Koperasi is a new addition to George Town’s cafe culture.

“Drawing inspiration from the collaborative spirit, Laomei Koperasi embraces the idea of uniting various individuals under one roof,” Moey said.

As such, patrons of the cafe can find spaces designed for people to join and collaborate with Laomei Koperasi themselves, as they’re all about inclusivity and community involvement.

In terms of aesthetics, the best way to describe Laomei Koperasi is old-school and nostalgia-inducing. The space features elements of traditional Chinese coffee shops from the 1970s and 1980s, such as old biscuit tins and rattan stools.

“Our aim is not only to offer a cafe experience but also to transport our patrons back in time to the quaint biscuit retail shops of yesteryears,” they said. “It isn’t just a cafe; it’s a testament to preserving and sharing the cultural heritage of Penang.”

With an initial investment of RM100K, obtained through various investors, Laomei Koperasi embarked on a mission to revive Penang’s heritage last year.

Unique concoctions

The cafe’s dedication to preserving old Penang’s essence is reflected in its menu as well, using traditional recipes that evoke a sense of nostalgia.

If you’ve been to restaurants in Penang, you might’ve noticed something unique called nutmeg juice. Common in the northern state, the drink is made by juicing nutmeg flesh and supposedly tastes tangy and a little grassy.

But instead of just serving this iconic drink as is, Moey wanted to put a spin to it.

Brainstorming with his friends for a beverage that can encapsulate the spirit of old Penang, someone had suggested creating a fusion of nutmeg, coffee, and a hint of soda water.

Moey found this blend to be inspired, catering to coffee aficionados as well as those seeking a refreshing drink.

“It’s moments like these, born from collaboration and creativity, that shape the unique offerings at Laomei Koperasi Cafe,” he mused.

Using nutmegs from Balik Pulau, the cafe offers drinks such as nutmeg pandan, nutmeg coconut, and of course, nutmeg coffee.

Beyond the beverages themselves, something unique about the drinks is the glassware it’s held in.

The artisan-printed glassware used in the cafe is designed by the team itself, produced locally in Penang. Similar to the brand’s ethos, these glasses are meant to capture Penang’s heritage. And yes, they can be purchased from the store.

“These glassware items serve as more than just souvenirs; they’re a tangible connection to the wonder and charm of Penang, allowing tourists to take a piece of our local heritage back to their hometowns,” Moey shared.

In addition to their beverages, Laomei Koperasi also offers a selection of old-fashioned biscuits and homemade buttercake.

A piece of Penang

Although only three months old, Moey said that the response, especially from tourists, has been promising, as they appreciate the nostalgic 70s vibe.

“However, I strongly believe that Laomei Koperasi can reach even greater heights. I’m confident that our unique concept of a 70s old heritage cafe in Penang holds immense potential,” the founder said.

Managing two shops simultaneously, Moey admitted that it can be rather demanding, especially for someone relatively new to the F&B sector. Yet, Moey finds himself invigorated by the process.

In the short term, he plans to expand their menu by adding food or snacks that were popular in the 70s or 80s, further enhancing the nostalgic experience at Laomei Koperasi.

But looking ahead, the long-term strategy involves incorporating more tourist souvenirs into the shop. Blending food, drinks, and souvenirs, Moey wants the cafe to be a one-stop shop that offers visitors a comprehensive experience of Penang’s heritage.

“Should our concept resonate with both tourists and locals, I’m fully committed to expanding Laomei Koperasi from a single establishment to a chain, ensuring that more people can immerse themselves in the unique charm of our heritage café,” Moey said.

• Learn more about Laomei Koperasi Cafe here.
• Read other articles we’ve written about Malaysian startups here.

Featured Image Credit: Laomei Koperasi Cafe / Jin Theng

It’s April, and as always, Forbes has dropped its World’s Billionaires List, which is updated and published annually.

17 Malaysians have made the cut this year, with the majority of them being returning names. But we have a couple of new billionaires, as well as a few who are missing from the list.

Across the globe, Forbes reported that there are now more billionaires than ever—2,781 in all, which is 141 more than last year. They also reported that these billionaires are richer than ever, worth US$14.2 trillion in total.

In Malaysia, though, it seems like the richest few have lowered net worths compared to last year, possibly because of the exchange rate.

In any case, here are the Malaysian billionaires highlighted by Forbes’ list this year.

The frequenters

No introductions needed, Robert Kuok (who turned 100 last October!) tops the chart once again with a net worth of US$11.4 billion, which is a dip from last year’s US$11.8 billion. Last year, he had been 146th richest in the world, but that has dropped to 176th this year.

The second Malaysian on the list is Quek Leng Chan, the 287th richest man in the world. With a net worth of US$.8.8 billion, the 82-year-old is the executive chairman of Hong Leong Co. (Malaysia).

Third is Ananda Krishnan, whose net worth is US$4.9 billion, a drop from last year’s US$5.2 billion. He got his wealth from a diverse portfolio of holdings.

The 871st richest billionaire in the world is Koon Poh Keong with a net worth of US$3.7 billion. He is the group CEO of aluminium company Press Metal.

Next up is Lee Yeow Chor, who has grown his net worth from last year, going from US$2.8 billion to US$3.1 billion. You’ll know him as one of two inheritors of stakes from IOI Group, which was built by his father.

His brother Lee Yeow Seng follows him on the list, his net worth having grown from US$1.6 billion to US$2.3 billion.

Also having a US$2.3 billion net worth is 72-year-old Lim Kok Thay, the chairman of Genting. He has maintained his net worth from last year.

Kie Chie Wong, who debuted on the list in 2022, is number 1,496. Forbes reported that he gets the bulk of his wealth from a minority stake in Fortescue Metals Group. His net worth has increased from US$1.8 billion to US$2.2 billion.

Jeffrey Cheah, the man behind the Sunway empire is next, with a net worth of US$2 billion, a jump from 2023’s US$1.2 billion.

The largest shareholder in Hap Seng Consolidated, Lau Cho Kun, makes the list at number 2,046 with a net worth of US$1.5 billion. The company’s focus is in palm oil and property.

At joint 2,152nd place are siblings Diona Teh Li Shian, Lillian Teh Li Ming, Lillyn Teh Li Hua, and William Teh Lee Pang. The three sisters became the first female Malaysians to be billionaires last year, after the passing of their father, Teh Hong Piow, who chaired Public Bank for decades. They have a net worth of US$1.4 billion.

At number 2,287 is Syed Mokhtar Al-Bukhary. With a net worth of US$1.3 billion, the 72-year-old started as a rice trader after dropping out of high school.

The newbies

We have two new Malaysian billionaires on the list this year.

The first is Lim Chai Hock, the COO and director of Bayan Resources, which is the third-largest coal producer in Indonesia. Now 64 years old, Lim had cofounded the Bayan Group, and also sits on the board of a few subsidiaries.

According to Forbes, prior to joining Bayan Group, he worked as a site manager with Jaya Sumpiles Indonesia, which is a coal mining infrastructure company.

He has a Malaysian citizenship, Forbes reported, but resides in Jakarta, Indonesia.

Cheah Cheng Hye makes his debut on the list at number 2,692, making him the last Malaysian billionaire on the list this year.

A fund manager, Cheah Cheng Hye is the co-chairman and co-chief investment officer of Value Partners Group.  

The 70-year-old had cofounded the asset management company in 1993, and listed it in 2007 in Hong Kong where he resides.

Forbes reported that Cheah graduated from Penang Free School and had a stint working as a subeditor and writer at The Star newspaper in Malaysia.

The absentees

Missing from the list this year are three Malaysians. Namely, they are Chen Lip Keong, G. Gnanalingam, and Tan Yu Yeh.

Chen Lip Keong, the Malaysian businessman behind NagaWorld (a casino company in Cambodia), passed away on December 8, 2023 at age 76.

He had graduated as a medical doctor but opted for a career in business, Forbes reported. Picking up his legacy is his son, Chen Yiy Fon, who was appointed as the group CEO.

G. Gnanalingam was the executive chairman of Westports Malaysia Sdn Bhd, one of Malaysia’s leading port operators. He was born in Japanese-occupied Singapore and grew up in Port Dickson and Kuala Pilah. He passed away in July 2023 at 78 years old.

According to Forbes, his son Ruben Emir Gnanalingam is now Westports’ group managing director.

Tan Yu Yeh is the founder of Mr. D.I.Y, our homegrown home improvement retail chain. He had debuted on the list in 2021 with a net worth of US$1.8 billion, but it dipped to US$1.1 billion last year. He did not make it onto the list this year.

• Learn more about Forbes’ World’s Billionaires List here.
• Read other articles we’ve written about Forbes’ lists here.

Featured Image Credit: Bayan Resources / Sunway Group / Hong Kong Financial Services Development Council

Looking back at the pandemic, I’m sure there are many things we might reminisce or even miss about the era. It was undoubtedly a time of many uncertainties and stresses, but also one that sparked a lot of new ideas and businesses.

As some say, challenges breed innovation. And when one door closes, another may open.

Such is the case for couple Natsu and Felix, the founders of Divini Pastry, a quaint cafe in Puchong that started out as a pandemic-born business.

Hotel to business

Felix has always had a passion for cooking. At 18, despite his parents’ wishes, he moved to Singapore to work in a ramen chain restaurant. Here, he worked his way up and became the youngest kitchen lead in the business at age 21.

With a passion for cakes and desserts, he pursued a diploma in pastry and would attend classes on days off. By the time he was almost finished with his diploma, Natsu, whose background is in marketing, had moved to Singapore too.

“After I graduated, I went for interviews but my confidence in my decision was shaken when I was faced with the reality of a steep 50% pay cut due to my change of career and lack of experience in pastries,” Felix admitted.

But Natsu encouraged him to take the leap, offering to help with both their living expenses for the time being as she was making more.

Yet, the pandemic changed things. One day, Felix got the fateful call that broke the disappointing news of a layoff.

“Like everyone else who was laid off during the pandemic, I was struggling to get another job in Singapore,” he shared.

At the same time, Natsu’s company was also facing financial challenges. So, after discussions, the couple decided to return to Malaysia to start a business together.

“I’ve always been captivated by petite and bite-sized pastries and desserts,” Felix shared. “Being exposed to high tea during my time working for hotels, I realised that some of the desserts/confections served are commonly only available in high tea at hotels.”

“I wanted to make these luxury pastries/desserts more affordable to the common man.”

With that, Divini Pastry was born at the height of the pandemic.

Online to offline

Something that sets Divini Pastry apart from other cafes is its specialisation in biscotti, which is a kind of Italian almond biscuit.

Felix felt that biscotti was one of the least common options among exclusive offerings of high tea. As a double-baked cookie, it also has a very long shelf life.

While its preparation process might be more troublesome, this also means less competition in the market. At the same time, Felix felt like many Malaysians love biscuits and cookies, especially during festive seasons.

With all these justifications, Divini Pastry started as an online business, solely focusing on only biscotti and butter shortbread.

However, the couple faced challenges with logistics due to the extremely fragile nature of their biscotti. They tried all sorts of packaging and wrapping methods, but their biscotti would always arrive crumbled. Thus, they resorted to delivering their goods themselves.

Initially based in Ipoh, they would make trips to the Klang Valley, where most of their customers were, once every two weeks. Eventually, they acknowledged it was unsustainable in the long run.

With that recognition came the idea to start a physical retail outlet instead.

Serendipitously, Natsu’s mother had just purchased a shop lot in Puchong for her office. The couple took on her offer to rent out the ground floor space, effectively leading to Divini Pastry’s expansion into a physical cafe mid-2022.

Biscotti to coffee

Divini Pastry has seven biscotti flavours to offer:

• Classic Tuscany (almond)
• Big Red Wolf (cranberry and wolfberry)
• Golden Jade (matcha and golden raisin)
• Oh Ferrero, (dark chocolate and hazelnut)
• Cashew in the Dark (charcoal and cashew nut)
• Smells Like Happiness (pistachio and black sesame)
• Going Nuts (macadamia and pecan nut)

Other than biscotti, Divini Pastry also serves up bakes such as Danish butter shortbread, focaccia, coffee bun, marble butter cake, and lemon chia seed cake, among other offerings.

Their breakfast and lunch menus cover a variety of sandwiches and wraps. For dessert, they do gelato and waffles along with their cakes.

The cafe also offers reservation-only high teas on Saturday and Sunday afternoons (1PM to 4PM). The three-course high tea has four rotating weekly menus, and is priced at RM98/pax for one person, or RM88/pax for two people and above.

But beyond serving biscotti and other delights, Divini Pastry’s goal is to grow Malaysia’s speculoos culture.

Speculoos refers to the traditional Belgian cookie featuring a spice blend of cinnamon, ginger, nutmeg, and cloves. But for Felix and Natsu, speculoos culture is all about enjoying the biscuit with a drink.

“Back then, during our younger days, I recall seeing biscuits being served together with coffee,” Felix recalled.

However, he felt like this culture has disappeared, mainly as it’s an added cost for the business.

Hence, in an effort to bring this culture back, Divini Pastry serves all their hot coffee with a piece of their biscotti at the side.

“Ever since we started Divini Pastry, we started to notice more and more cafes serving speculoos at the side of their coffee, and have even been seeing biscotti in the market even more commonly nowadays, which is a good sign,” Felix expressed.

Bootstrapping to profiting

To start Divini Pastry, Felix and Natsu put around RM40K of their own savings into the business.

“We prioritise quality and taste over profit margins which customers who have tasted our stuff can strongly attest to, and we (dare I say) give the warmest and friendliest service you’ll ever experience compared to many cafes in Malaysia,” he said.

Today, the team proudly shared that their last audited annual revenue was in the high six figures, and that they’ve been profitable.

There’s still a long way to go for the couple, though. For one, they have yet to find a way to package their biscotti with the least amount of breakage.

To further grow the business, they’ll also need to hire adequate and reliable manpower. Currently, the kitchen team consists of two members, including Felix, while the front of the house is singlehandedly run by Natsu, though she’s aided by her family every now and then.

Expanding the team is an effort that is already underway, though. With a larger team, Divini Pastry aims to push forward with its mission and become a go-to brand when it comes to biscotti in Malaysia.  

• Learn more about Divini Pastry here.
• Read other articles we’ve written about F&B businesses here.

Featured Image Credit: Divini Pastry

Some of the best businesses begin with the simplest desires.  

For Applecrumby’s co-founders Sean and Jesmine Tan, the objective was to provide the best, most eco-friendly care for their daughter.

This desire led them to create their own premium, 100% chlorine-free diapers and wipes. From that foundation, their baby care ecommerce platform Applecrumby & Fish (yes, it’s a pun on Abercrombie & Fitch) continued to grow.

12 years in now, Applecrumby has established itself as a go-to platform for safe, natural, and organic products for families in Malaysia and beyond.

It was recently announced that Applecrumby bagged a Series A funding of US$4.2 million (RM19.9 million at the time of writing), secured entirely from 500 Global, a renowned venture capital firm.

This comes nine years after Applecrumby’s last round, whereby 500 Global had invested US$400K (RM1.89 million) into the business.

“While the financial resources are undeniably valuable, allowing us to ramp up our strategies and recruit top talent, the true strength of this partnership lies in the broader support 500 Global provides,” Sean and Jesmine said about the investor.

Specifically, 500 Global is able to provide governance expertise and elevated visibility, which is particularly important as Applecrumby is launching and growing PureBasics, a new sub-brand focusing on affordability.

Growing globally to serve more families

Making use of the fresh funds, Applecrumby aims to expand its reach regionally through strategic partnerships and channel diversification.

Aside from this, the funds will also help the team invest in innovation, attract and retain top talent, and scale the business overall.

“We’re exploring experiential retail concepts—think pop-up stores or partnerships with baby boutiques—to complement our robust online presence,” the co-founders shared.

They’re also looking into innovative virtual concepts that might enhance the online shopping experience for parents.

And of course, the team will be working to grow PureBasics as their affordable line.

To achieve affordability for PureBasics, the team is leveraging economies of scale. By expanding their overall production volume, they are able to have lower per-unit costs for raw materials and manufacturing processes.

They added, “We have a close working relationship with our diaper manufacturer. Together, we continuously identify and implement efficiency improvements in production. This collaborative approach helps to streamline processes and reduce unnecessary costs that can inflate the final price.”

There’s also the matter of logistics optimisation and strategic partnerships with distributors and retailers to further manage costs and keep prices low.

“It’s important to clarify that lowering costs isn’t solely about reduced profit margins,” they said.

“While some adjustments are necessary, our primary focus is on optimising the entire value chain. This ensures PureBasics remains an attractive option for families without compromising on quality or our commitment to sustainability.”

Tackling decreased birth rates

As much as the company is poised for growth, the fact of the matter is that birth rates are declining in the country, which may affect the market size.

This is something that Applecrumby does not deny or ignore, but rather tackles head-on.

“While the birth rate might be dropping, the trend we’re seeing is that parents are actually investing more per child,” they shared. “They’re prioritising quality and are willing to spend on premium products that ensure their baby’s well-being.”

This, the co-founders believe, aligns perfectly with Applecrumby’s core strength of offering superior, eco-friendly baby essentials.

“By offering a more affordable line, we’re building volume and ensuring more babies benefit from chlorine-free diapers,” they said.

With now a broader, regional focus, the company is also able to diversify its customer base, mitigating the risk of relying solely on a single market with a declining birth rate.

Furthermore, the team is constantly exploring new revenue channels, rather than falling back on product sales.

The co-founders revealed that new revenue channels could involve strategic partnerships, subscriptions, or even venturing into complementary baby care services.  

Sustaining a business for 12 years

… Is no easy feat. Sean and Jesmine believe that they owe the longevity of their company to a few things, starting with a solid foundation.

Applecrumby also joins a roster of companies that go against the “growth at all costs” mindset that at times was all the rage in the startup world.

In contrast, the team focuses on financial discipline.

The co-founders shared, “From the beginning, we’ve meticulously tracked numbers and prioritised healthy margins. This financial discipline ensured we had the resources to invest in innovation and weather any market fluctuations.”

Naturally, the business has evolved a lot over the years, and we don’t just mean in terms of offerings.

Starting out as a bootstrapped ecommerce venture, the team has nurtured a scrappy, resourceful spirit, which had been a valuable mindset as a small business.

But now, as it aims to scale, it’s time to adopt a broader mindset.

Winning Sidec’s Malaysian Top E-Commerce Merchant Award was a turning point for them to do so, the co-founders said. In particular, this taught the team the power of partnerships. As such, Applecrumby has since strategically outsourced non-core functions to optimise efficiency.

As the business changes though, so does the entire industry.

“The baby care market has absolutely boomed in recent years,” the co-founders recognised. “There’s a growing awareness of premium materials, sustainability, and transparency, which is fantastic for parents and the industry as a whole.”

Of course, it also means heightened competition. Not one to just mirror competitors, Applecrumby’s strategy of staying relevant is by staying “obsessed” with customers’ evolving needs.  

“It all boils down to truly listening to parents,” they explained. “We constantly gather feedback through surveys, focus groups, and social media engagement to understand their concerns, preferences, and aspirations.”

They believe this allows the team to not just follow trends, but rather anticipate them to solve real problems faced by their consumers.

For the budding entrepreneurs out there, here’s Sean and Jesmine’s top advice on making it:

1. Embrace rejection and use it as rocket fuel: Rejection is a frequent flyer on the entrepreneurial journey. But instead of letting it define you, use it to refine your vision.
2. Business basics matter, even with a great idea: While passion and innovation are crucial, understanding business fundamentals is equally important. Learn about pricing strategies, financial modelling, and building a strong team.
3. The struggle is real, but you’re not alone: There will be long nights, moments of doubt, and decisions that keep you up at night. But the good thing is, others have walked this path too.

“There’s a whole community out there cheering you on, ready to offer support and guidance,” the couple assured.

• Learn more about Applecrumby here.
• Read other articles we’ve written about Malaysian startups here.

Featured Image Credit: Applecrumby

Football lovers, here’s a chance to potentially work with the iconic Spanish football club, Real Madrid CF.

Optin Studio, a Kuala Lumpur-headquartered innovation venture firm, announced the launch of the Real Madrid Next Accelerator for Asia Program.

This is done in partnership with Real Madrid Next and Creww Inc., a Japan-based startup community platform that seeks to support people who want to create new and innovative businesses.

To catalyse innovation within the sports industry across Asia, the Real Madrid Next Accelerator for Asia Program is inviting early to mid-stage Asian startups across diverse verticals to join its programme.

Selected startups will gain access to opportunities for business partnerships, potential funding, and investment, alongside Optin Studio’s support in sourcing and nurturing Malaysian startups poised for global expansion within the football and sports business realm.

“We recognise the immense talent and potential present within our local grassroots entrepreneurial community,” said Farah Fauzi, the Co-Managing Partner at Optin Studio.

“The Real Madrid Next Accelerator for Asia can serve, at the very least, as one of the exposure opportunities for our local homegrown talent to venture out into the regional and global scene, especially within the sports tech sector.”

What’s Next?

This accelerator programme is organised through Real Madrid Next, the technological innovation arm of Real Madrid FC.

According to its website, Real Madrid Next is the football club’s commitment to excellence in all its operational areas.

Through Next, Real Madrid will carry out “unique technological innovation projects” that can generate an ecosystem that fosters the advancement of the sports industry, specifically focusing on disruptive solutions.

“Real Madrid Next will focus on generating synergies with startups and leading companies in its sector by providing resources and sharing its knowledge in all aspects related to sports,” the website stated.

With this in mind, the Real Madrid Next Accelerator for Asia Program will focus on six key themes: sports performance, e-health, audiovisual (AV) content, fan engagement, cybersecurity, and social impact.

Selected participants will receive support and resources from Real Madrid, as well as the chance to showcase their innovations at an all-expenses-paid Real Madrid Next Accelerator for Asia Demo Day in Spain later this year.

Applications are open until April 15, 2024.

In conjunction with the programme, Optin Studio has curated a series of engagement sessions, commencing with an online “kick-off” event on April 3, 2024, tailored for aspiring startup founders and teams.

Interested parties can register for the sessions online. Meanwhile, more information about the programme can be found here.

Football as a way forward

As Wan Dazriq, Co-Managing Partner at Optin Studio, pointed out, “Football has a global appeal and is considered as one of the economic and social powerhouses in the sports industry.”

Indeed, it’s obvious that football is a huge industry, with Spain’s La Liga alone generating billions of revenue every year.

And amongst the football teams in the Spanish league, Real Madrid is one of the best-known ones.

For the uninitiated, Real Madrid has won the UEFA Champions League more than any other club, with a total of 14 titles. As a refresher, Cristiano Ronaldo had been associated with the team for nearly a decade.

The sports industry in Malaysia is something that our government has been working to groom too. For one, the 12^th Malaysia Plan (12MP) announced the development of a Sports Industry Centre of Excellence to grow the local industry. The plan also highlighted sports as a way to improve wellbeing in the country.

Bearing all this in mind, it’s a no-brainer that the Real Madrid Next Accelerator for Asia Program is a great opportunity for those in the sports sector and for our sports industry overall to grow.

• Learn more about the Real Madrid Next Accelerator for Asia Program here.
• Read other articles we’ve written about Malaysian startups here.

Featured Image Credit: Optin Studio / Real Madrid CF

There’s no question that many of us Malaysians tend to think imported ingredients are better.

From Australian dairy to Japanese beef, it’s true that certain imported items have been honed to be of a superior quality. But this shouldn’t lead us to believe that all foreign goods are better than our homegrown offerings.

And disregarding taste, eating local food offers environmental benefits and contributes to our economy.

Given all these pros, it makes sense for restaurants to be turning to locally sourced ingredients.

And one restaurant that’s doing so is the newly revamped Sage Restaurant & Wine Bar in The Gardens Residences that reopened earlier this year.  

A more approachable ambiance

During our recent visit to Sage Restaurant & Wine Bar, it was clear that its design has changed quite a bit from the old photos we were shown. Gone are the cyan and purple LED lights, replaced by a more mellow combination of sage (of course) and olive tones.

Aligned with this change, the restaurant aims to move away from strict fine dining and instead serve the gap between fine and casual experiences.

This change in target audience won’t really affect the kitchen’s mentality towards their food, the head chef, Don John, told us during a recent visit. Their execution, like always, will be maintained to a high standard.

“You can have a casual restaurant, but at the same time, you still can provide five-star food and service,” he pointed out.

Chef Don John also clarified that he would not consider Sage’s food fine dining, which is a label that may be more uptight.

Localising the ingredients

Above its external changes, it’s the restaurant’s culinary approach that’s been impacted the most.

As alluded earlier, one of the biggest differences between the new and old Sage menus has to do with the location sourcing of ingredients.

Chef Don John admitted that using local ingredients can be more difficult as they may require more preparation and workarounds.

Bite-sized review

Expectations were high going into the restaurant, and we’re happy to report that Sage met our checkboxes and more. The smoked octopus and Kobe carpaccio made for incredibly promising appetisers, and each main delivered well-developed and robust flavours, making it hard to choose a favourite.

Dessert was on the simpler side, with the recurring house-made vanilla ice cream being a refreshing way to end the meal. Overall, dinner at Sage offered a roster of memorable and delightful dishes.

He elaborated that previously, the restaurant relied on a lot on Japanese ingredients, which oftentimes already come with their own unique flavours that don’t require tweaking.

“Whereas for our local fish and chicken and all, you’ll have to try and work around it so that you bring out the flavours from the local ingredients,” he said. “You need to think, you need to work.”

Yet, this challenge is one that the Sage team is happily taking on.

The head chef shared that Sage has always gone the Japanese-French route, but this fusion cuisine might be becoming a little too common nowadays.

As he put it, “Wagyu is no longer ‘wow’.”

In other words, the flavours offered by Sage has become very similar to many other establishments, including Sage’s sister brand Cilantro.

Thus, going for Malaysian ingredients actually pushes the team to R&D more innovative ideas.

And of course, a big benefit of localising the ingredients is that it supports our local farmers and fishermen, while keeping sustainability at the forefront.  

On the topic of sustainability, it appears that the chef also hopes to minimise waste in his kitchen as much as possible. For example, fish bones are being roasted and blended into a powder so they can be used to make dashi.

Maturing with the industry

Having been in the industry for more than two decades, Chef Don John has not only seen changes at Sage, where he has been stationed for the past four years, but also in Malaysia’s restaurant industry overall.

He shared that in the past five years specifically, restaurants have been popping up everywhere. The chef recognised that some of these are more for “fun”, though a number of them are doing it seriously, and as a result are producing quality of food that is on-point.

This, he believes, coincides with the growth of Malaysian diners, who have become more and more educated and confident in their palates.

So, within this growing ecosystem, where does Sage see itself going? Are its eyes, perhaps, set on acquiring the coveted Michelin star?

Of course, this would be an honour that Chef Don John greatly appreciates.

But at the same time, he said it’s not something he personally wants to chase, as it would affect how the kitchen runs, and the types of decision they may make.

Instead of pushing for Michelin recognition and ending up not enjoying themselves, Chef Don John prefers continuing to make good food with good portions that gets good feedback.

(And indeed, that is something they have managed to achieve, as our sister brand DiscoverKL detailed here.)

“To be very honest, I want my kitchen staff, when they leave and everything to be head chefs and executive chefs,” the head chef shared his ambitions. “It’s not about the star thing, or that I want to make money. I think this would be the proudest moment.”

In other words, the chef’s goal is to develop a food scene where more Malaysians get to enjoy good food. And for him, that process begins right in Sage Restaurant & Wine Bar.  

• Learn more about Sage Restaurant & Wine Bar here.
• Read other articles we’ve written about F&B businesses here.

Learning how to code has always been something that many of my peers and I wanted to pick up. Yet, as working adults whose exposure to coding is basic lines of HTML at most, it’s something that’s perpetually on our backburners.

If you can relate, I’m happy to report that there’s a Malaysian app that might just solve our collective problem.

Called Codeo (or Codeo.ai), it’s described as a Duolingo for coding. Like how the popular language learning app offers bite-sized lessons, Codeo simplifies coding education for complete beginners with gamified features and short lessons.

Funded by a RM100K grant from Cradle Fund’s CIP Spark programme, here’s the story of how Codeo came to be, and what it aims to do.

Not his first rodeo

Starting his career in the VC world, Deric Yee quickly learnt it wasn’t something he enjoyed doing.

“I was more involved as the ‘finance guy’, but I wanted to be getting my hands dirty, building and steering the ship for my business, rather than being the financier,” he explained.

That’s why he quit his job to pursue a path in tech. For about a year, it was an incomeless hobby before Deric began taking up projects.

Within a month, he closed his first project at around RM10,000. The next one was around RM100,000+. Over time, he even got friends who paid him to mentor them in their Computer Science degree studies.

Recognising a strong demand for tech education and talent, he co-founded The Hacker Collective with his previous business partner Ming. They would charge a small fee to teach people coding skills for any career. However, they faced cash flow issues and struggled to get the project off the ground.

So, Deric pivoted to start Sigma School to serve people who wanted jobs in tech. The online school offers a three-month coding bootcamp to help students get jobs in tech, or their money back if they don’t get a job after graduating the bootcamp.

Knowing firsthand the gaps between what the industry needed and what traditional education was providing, Deric designed Sigma School to provide students with skills they actually need to succeed in the industry.

A beginner’s introduction into coding

As mentioned, Codeo kicked off with a grant from Cradle Fund’s CIP Spark. The pain point he wanted to address was something he found “painfully obvious”.

“Everybody wants to learn to code, but not everybody has the privilege of sitting in front of their laptops 10 hours a day like I did,” he pointed out.

As someone who would learn with Duolingo during his commute, he saw an opportunity to do the same for coding.

“We need a user-friendly, fun, gamified way of learning to code for casual learners and I believe Codeo will be the one to make this happen,” he said, claiming that there weren’t good coding apps in the region.

Designed to be a free platform offering short and simple lessons, Codeo serves a completely different audience compared to Sigma School.

So, instead of competing with each other, the founder sees them as complementary solutions that make up a dream team.

“Whether you want the serious, straight path to a coding job, or just want to dip your toes in the coding world while playing games, you’ve got help. They’ve got you covered from all angles,” he shared.

An AI-integrated app

The development of Codeo took around six months, including user research, UI/UX process, frontend and backend development, as well as AI integration.

Specifically, there are three AI-enabled features that are key to Codeo.

The first is AI Persona, which creates a personalised learning experience by using analogies from popular idols like Cristiano Ronaldo, Lee Chong Wei, or LeBron James.

“It’s designed to make learning coding more relatable and inspiring, as if you’re being coached by your favourite sports star or celebrity,” Deric said.

There’s AI Elaborate which simplifies topics, breaking them down as if explaining them to a 5-year-old. This ensures that even beginners without a technical background can grasp the basics of coding without feeling overwhelmed.

Lastly, to cater to a global audience, the AI Translate feature helps bridge language barriers by translating technical terms and explanations into different languages.

On top of that, Deric is working on integrating Codeo with an automated job matching startup, helping users who completed milestones to apply for remote jobs.

A profit-driven company

Officially launching in April, the app has already achieved around 300+ signups without running any paid ads. Three users have even paid US$297 each for the lifetime deal.

Although free, Codeo will be monetised through subscription-based access to premium features, one-off purchases for specific courses or features, corporate or educational licences, as well as advertising and partnerships.

Deric has also devised a certification fee, charging for credentials upon completing certain courses or learning paths.

Thus far, Codeo has been intentionally bootstrapped so Deric can have more control to steer the ship and not be pressured to “grow at all costs”.

“I believe business should be profit-first,” he explained.

The entrepreneur references Y-combinator founder Paul Graham’s insights on how he splits businesses into two categories—default dead or default alive.

“If a business is not profit-making, and has no path to profitability, it is default dead,” Deric elaborated. “I wouldn’t want to be in a default dead business, nor would I want to raise funds for a business that is default dead.”

Hence, instead of fundraising, the founder wants to first make sure his model works, creating a product so good that it can retain a healthy monthly recurring revenue. Only then will he consider raising funds with likeminded investors so Codeo can scale faster.

A futureproof country

Right now, Deric’s goal is to onboard 10,000 users and 1,000 active users within the next quarter.

He hopes to reach out to underserved communities, B40 groups, refugee groups, as well as blue-collar workers to try out the app for free.

“We will be building with them in mind for sure, to help them have the education needed to break out of the poverty cycle,” he explained.

By the end of the year, he targets to monetise at least 10% of their active users and start reaching out to corporates for collaborations.

But his Big, Hairy, Audacious Goal would be to have a coder in every household, despite arguments that coding will become less valuable as it becomes replaced by AI.

“Since day one, the reason I joined the tech industry is because I see every single industry eventually being disrupted in some way, shape or form due to the adoption of technology,” he explained.

“It’s something we cannot run away from. So, I want to help myself and the people around me be equipped with the skills to navigate this space as well as possible.”

• Learn more about Codeo here.
• Read other articles we’ve written about Malaysian startups here.

Featured Image Credit: Codeo

Established in 2014, Table & Apron has undoubtedly become a staple in Damansara Kim. We’ve even featured the business back in 2017, speaking to its founder Marcus Low about how he revamped the business after losing his core team.

Now, nearly seven years after our last interview, Marcus has not only sustained Table & Apron, but has also opened a bakery right next door.

“The birth of Universal Bakehouse was an organic page-turner for us, rather than a business decision,” he shared with us. “The opening of Universal Bakehouse made little business sense at that time.”

When the space became available, the team’s first thought was to expand their restaurant space. It had been five years since they opened Table & Apron, business was good, and they could do with more seating.

But, as we know, that wasn’t what happened.

Marcus explained, “We were compelled by a number of reasons: My team was hungry to venture into something else, and we wanted to see if we could apply our philosophy of running Table & Apron successfully in a bakery instead.”

This made sense in terms of productivity too. Since the inception of Table & Apron, the kitchen had been baking their own breads.

But at that point, the chefs had been complaining about how inefficient it was to make sourdough breads in the restaurant due to space constraints. On top of that, the breads didn’t contribute much in terms of sales.

The most compelling reason, though, was the honour of taking over a business that was very much part of the Damansara Kim community for 40 years.

Honouring a neighbourhood legacy

Those from the neighbourhood will understand that Universal Bakehouse is an ode to its predecessor in both its name as well as its concept.

Before it was a bakery, the space had been home to Universal Laundry, a laundry shop that had serviced its community for four decades.

Marcus shared that the owner was one Mrs Low (no relations to the younger Low), who grew to be an advisor to him.

“We spoke the same language of life, except she spoke in Cantonese, and I spoke in English,” the founder shared fondly. “At 80 years, she decided it was time to retire. When the owner retired her dobi, she left us with a week’s notice, and her blessing.”

Given her legacy and their relationship, Marcus shared that it felt like an honour and privilege for him to start a new business there.

Paying homage to the spot’s history, they kept the store signage to the original design, setting a purposeful compass for the team.

With that, funded by the profits of Table & Apron, Universal Bakehouse opened in October 2019.

An organic growth

As alluded by its nostalgic design cues, Universal Bakehouse is designed to be a neighbourhood bakery, evoking a sense of timelessness rather than trendiness.  

It was during the pandemic that the bakery really took off. With dine-ins for Table & Apron restricted, it became clear that opening a bakery ended up being a gerat business decision.  

But in any case, Universal Bakehouse had been popular from the get go, even though many had no idea they were related to Table & Apron.

“By design, we’re a multi-concept operator that seeks to define a space to stand on its own feet, independent of our other brands,” Marcus elaborated.

After all, running a restaurant versus a bakery is actually quite different, which was something Marcus had to learn.

“Coming to terms with the logistical and production challenges of a bakery business meant us re-learning how to operate a business from a much more procedural point of view, as well as adopting new terminology that was never part of our vocabulary,” he pointed out.

That said, his experience with the restaurant has taught him a lot about the service industry in general. One key lesson is that oftentimes, things have less to do with the food, but rather the entire experience.

“I’ve learnt that applying generosity when guests least expect it is one of the most underrated and affordable methods of being effective in this industry,” he said. “A disappointed customer is always an opportunity to create a loyal customer.”

Staying true to their craft

Over the past few years, the bakery and restaurant scene has been evolving at a rapid pace, with many new stores opening up at every corner.

And with that comes the temptation to be “on trend”. The key, though, is staying true to what one does best.

For Universal Bakehouse, this means sticking to the classic and beloved products like sugared doughnuts and butter cakes that stand the test of time.  

“Our biggest challenge has always been to maintain a strong sense of place and identity as a bakery, to our team, and to our guests,” Marcus told us.

But all that said, the founder believes that these bakeries mushrooming everywhere is a good thing, as it means more opportunities for aspiring bakers, stronger competence training in baking techniques, and better career paths for the average baker in Malaysia.

“The tide rises for all boats,” Marcus determined. “I’m a strong advocate for contributing to a healthier and sustainable industry in foodservice.”

From neighbourhood restaurant to F&B empire

Aside from Universal Bakehouse and Table & Apron, Marcus and his team are also behind another brand, Basic Wine Store.

Marcus revealed that they’re working to consolidate these brands under one management structure. In line with that, they’ve been restructuring the company and moving away from the “independent single-boss” method of operations.

“Think of it like parenting three children of different personalities, and nurturing them with the same value,” the founder explained.

A people-centric company, the goal is to become a group with strong career development structure for those who choose to commit their career to the hospitality industry. That’s why Marcus believes it’s vital to create an environment of autonomy with accountability.

“Having the opportunity to work with young chefs who turn into leaders is a great privilege,” Marcus shared. His group has had four alumni that went on to open their own establishments, and several who are doing well in their careers overseas.

After about a decade in entrepreneurship, Marcus shared that the experience has honed his craft and articulation of philosophy. But that doesn’t mean he falls back on what he knows and remains stagnant in his vision.

“What works today won’t work for tomorrow,” the F&B entrepreneur advised. “Change is constant, embrace it.”

• Learn more about Universal Bakehouse here.
• Read other articles we’ve written about F&B here.

Featured Image Credit: Universal Bakehouse