I know I’m not alone when I say that Jujutsu Kaisen is one of the best animes in recent history. And if you don’t think so, we can at least agree that it’s certainly been one of the most popular and hence impactful pieces of media in the past few years.

Malaysians seem to have a particular soft spot for the anime, especially after the Kuantan reference made during the you-know-what scene with Nanami Kento.

Given all these factors, it’s no surprise that ACO LAB, a new anime café in Pavilion Bukit Jalil, chose to collaborate with Jujutsu Kaisen as its first anime to feature. We were told the theme may change every few months going forward.

ACO LAB is a project by ACO MEDIA, an entertainment company that offers services relating to concerts, exhibitions, as well as film production and distribution.

We were invited for the launch of the Jujutsu Kaisen Experience, here was our experience at the anime café.

Pictures please

From now until July 27, the Jujutsu Kaisen experience will be held across from the ACO LAB café, featuring five photo zones for fans to snap pictures at.

Unfortunately, the first photo zone with the main four characters (Yuji, Gojo, Megumi, and Nobara) was hard to photograph, given that the stools they sit on emit light. So, if you have a phone camera that doesn’t capture light well, forget about it.

The next zone is just a collage wall of Yuji, which felt a little odd. Then, there’s a zone with standees of all the main villains. But instead of having their names printed on the wall behind, I would’ve preferred a more immersive backdrop—perhaps Jogo’s Coffin of the Iron Mountain domain?

The photo zone with Mahito is arguably the best designed. But as interesting as Mahito’s character is, we thought it would be way cooler if it were Sukuna’s Malevolent Shrine domain instead. Imagine how epic it would be to have a throne there that you can sit on!  

It was a shame to see that Tokyo Jujutsu High’s second-year students such as Maki, Yuta, Toge, and Panda weren’t there. Personally, I’d rather see them than the characters from the Kyoto school.

At most, it might take you just 15 minutes to go through the whole place, and that’s if you’re stopping to take a photo at every zone. There’s really not too much to experience here, which was a slight shame.

A fan’s paradise

Now, compared to the photo zones, this area is definitely a lot more engaging.

Touted as the largest souvenir shop for Jujutsu Kaisen in Malaysia, there’s really a lot to look at here.

Admittedly, some of the merch was a bit on the tackier side, but hey, they’re just serving the demand. I personally prefer the more premium and subtle-looking merch, such as these gorgeous metal keychains of different characters’ weapons.

And rest assured that all these merch are official and licensed.

Inside the souvenir shop, there’s also a photo booth in the corner. Here, you can change filters, with two fun options being Manga and Cartoon, and then select one of four frames at the end, correlating to the four main characters. At RM20 a pop, you can get a printed copy.

The food was… a flop

Sadly, we felt like the food fell way, way short of our expectations. We ended up ordering the Blindfolded Gourmet’s Choice (RM28.90), which was Gojo’s dish with a prawn sandwich and chips.

We also got Yuji’s Courageous Feast (RM25.90), a chicken spaghetti bolognese with grilled chicken chop.

The small amount of chips made the dish look quite sad, but the chips might’ve been the best part of the meal.

For the sandwich, the bread was too thick, and was even a little stale. I believe it would’ve been miles better if served toasted and warm.

The prawns tasted quite fishy, and the egg mayo sauce was too little to mask it. Meanwhile, the lettuce was only placed on one side.

The spaghetti dish was a little better. The sauce was a bit on the acidic side, but it wasn’t bad. It tasted ketchup-y, which might not be everyone’s cup of tea, but is pretty common in Japan, such as with its Napolitan dish.

Thankfully, the drinks were quite enjoyable. With chewy clear boba, our Blue Lychee and Yellow Yuzu Lemon were both quite refreshing, without being too sweet. But RM16.90 for each drink is a little exorbitant.

Since ACO LAB is a café after all, we do wish the food was better. We’re not asking for gourmet dishes, but for us Malaysian foodies, the culinary factor is something that can make or break the whole experience.

That said, we understand that the launch may have been stressful for the kitchen, as they stopped orders momentarily as well.

With that in mind, we hope that our gastronomical experience might’ve been a fluke, as it left much room for improvement.

Expanding their domain

As a fan of the anime, I was hoping for… more. More interactivity, more immersivity, more excitement.

Not that we’re expert event planners, but we had a couple of ideas:

1. Props: We think props like Nobara’s hammer, Sukuna’s finger, or even the school jacket would make the photobooth experience much more immersive.
2. Music and media: During the day, they were playing the soundtrack from JJK on repeat, but I believe putting some ambient music appropriate for each photo zone will make it more interactive. Adding some screens playing relevant clips and scenes that might play at every other corner might help with the overall atmosphere.  
3. Introduction to the source material: You might think that non-fans just shouldn’t visit, but I believe that isolates a lot of people who might be looking for a fun activity, or simply want to tag along with their friends. I’ve attended experiences with source material that I’m unfamiliar with, and appreciated whenever there were introductions whether that be through videos or through written text on the walls.

Of course, we understand that there may obstacles such as with licensing, approvals, and budget. But as a fan of the anime, I believe these little additions would make a huge difference in the overall experience.

With everything said and done, I do still think it’s a worthwhile experience for fans in particular, just maybe lower your expectations. Available for purchase on Ticket2u, the ticket prices are quite agreeable too:

So, don’t let our experience deter you from trying it out.

This is ACO LAB’s first time conducting such an event, and for a new café, we understand that there are many challenges and bumps along the way. We really hope to see ACO LAB improving down the road to give anime fans more immersive and unique experiences.

• Learn more about ACO LAB here.
• Read other lifestyle articles we’ve written here.

[Written in partnership with ChargeSini, but the editorial team had full control over the content.]

Just a couple of weeks ago, Tesla’s viral Cybertruck had pulled up in Kuala Lumpur, and the hype has been unreal. My timeline’s been plastered by photos and videos of sightings, showing off the edgy, futuristic car from all angles.

This just goes to show that electric vehicles (EVs) are definitely all the rage nowadays in Malaysia.

And crucial to this demand and increased adoption are EV charging point operations. 

ChargeSini is one such operator in Malaysia. We’ve been following the homegrown startup for a while now, so here’s a look back on milestones it has achieved in the past two years, and what’s in store for the journey ahead. 

July 2022: Starting up

ChargeSini got its start in 2022, established by founder James Goh and his team of co-founders.

An avid car enthusiast, James is also the a co-founder of Raytech window tinting and Caricarz, a vehicle re-commerce listing website for used cars.

Leveraging his past expertise, the “autopreneur” founded ChargeSini to contribute to the growth and development of Malaysia’s EV market.

October 2022: Beginning the charge

In October, ChargeSini broke ground with its first charging stations, charging up the business for the rest of its growth.

April 2023: Forming partnerships

Fast forward to the next year, the young company began forming strategic partnerships, starting by signing a Memorandum of Understanding (MOU) with Sarawak-based e-payment tech company Pay&Go.

The agreement saw ChargeSini and Pay&Go mutually agreeing to collaborate towards boosting EV charging infrastructure.

The same month, ChargeSini also worked with British automotive brand MINI in Malaysia for a branding exercise, establishing the first MINI charging station at The Swan Garden Hotel Melaka.

May 2023: Bagging it up

In May 2023, ChargeSini successfully closed their equity crowdfunding round on pitchIN. The local EV charging solutions startup raised RM5.58 million from 74 investors.

At the time, co-founder Nick Leong told Vulcan Post that the fresh funds will be used to procure more EV chargers for the company—a claim that they certainly made good on.

September 2023: Venturing east

Later that year, ChargeSini commemorated the launch of their very first EV stations in Sabah. Specifically, they were located at Riverson The Walk, Kota Kinabalu.

This solidified ChargeSini’s dedication to ensuring every part of the country has access to EV charging stations.

In fact, in that third quarter of 2023, the startup managed to install a total of 162 new EV charging ports at 46 locations all over Malaysia.

October 2023: New partnerships

In October, ChargeSini signed a Memorandum of Understanding (MoU) with Mydin, the homegrown hypermarket chain all Malaysians know.

Under the MoU, ChargeSini aimed to set up a total of 24 EV charging stations at Mydin outlets nationwide.

Leveraging the established nature of Mydin, this collaboration worked to promote EV adoption across the country.

November 2023: Developing Sarawak

This month marked the launch of ChargeSini’s first EV stations in Sarawak, which is located at The Podium, Kuching.

December 2023: Ending the year strong

By the end of the year, ChargeSini boasted a total of 582 Charging Ports. Specifically, they had 464 AC chargers and 118 DC chargers to their name.

February 2024: Even more partnerships

Earlier this year, ChargeSini collaborated with Edotco.

For the uninitiated, Edotco is considered (by some) to be one of the three unicorn startups in Malaysia. Specifically, it’s an integrated next-gen connectivity infrastructure services company.  

The goal with this partnership is to install EV charging stations at over 200 potential in-building locations nationwide in the next two years, further widening the network of chargers in Malaysia.

March 2024: A new way to grow

In March, ChargeSini revealed that it would be adopting a new business model through its “Project Partners”.

This initiative allows for individual investors to buy and own their own EV charging stations, making it a win-win situation for them as well as ChargeSini as they continue to grow.

In conjunction with this new initiative, ChargeSini also started raising its Series A, targeting to raise US$6 million within a timeframe of six months.

April 2024: Cross-country collaborations

By April this year, ChargeSini had already established its first EV station in Medan, marking its foray into Indonesia.

On top of that, ChargeSini announced a collaboration with Charge+, an established integrated EV charging solution provider for Singapore.

With this partnership, they are forming the largest Singapore-Malaysia EV charging network, with more than 2,400 points between the two countries.

By the end of this year, the two aim to increase this to a whopping 4,000 charging points, making them accessible to users of either platform as they travel across the Causeway.

And before wrapping up the month, ChargeSini also announced a collaboration with TELD New Energy Co Ltd, recognised as a leading EV charging point operator in China, with an impressive global network of 550,000 charging points.

Details of the partnership have not been revealed, but it marks an exciting foray into a broader market, signalling future collaborations between ChargeSini and TELD.

The future is all charged up

Just shy of two years old, ChargeSini has already accomplished quite a number of milestones, playing a part in accelerating Malaysia’s EV landscape.

And it’s definitely not stopping here.

Looking at its past achievements, it’s clear that a large part of ChargeSini’s growth is by way of collaboration. As the saying goes, it takes a village to raise a child. Well, it takes a whole nation to grow a robust EV industry.

Thus, for the rest of 2024, ChargeSini aims to continue driving its growth through partnerships, continuing its EV installations with Mydin, while working with other companies such as Lotus’s, Econsave, and AEON. 

They also have plans to work with governmental bodies such as the Penang Island City Council to propel EV charging too.

ChargeSini proudly shared that in 2025, plans in store include launching a new urban solution by the name of Energy Storage System (ESS), a 215kWh battery storage system designed for tasks like EV Charging, Peak Shift, Energy Backup, and Demand Response. 

They added that they’re set to manufacture their own AC charger in Malaysia, handling the entire process from design to packing in-house.

With that, ChargeSini aims to have the largest EV charging hub in the country—an achievement we can’t wait to see happen.

• Learn more about ChargeSini here.
• Read other articles we’ve written about ChargeSini here.

Featured Image Credit: ChargeSini

Earlier today (April 29), foodpanda Singapore officially launched its house brand, bright, a new product line of affordable but high-quality groceries and household staples.

The brand was first unveiled in an exclusive media launch event last Thursday (April 25), and it’s described as a brand umbrella containing three subbrands:

1. brightfarms: Fresh produce (eg. coconut, eggs)
2. brightyums: Ready-to-eat meals and snacks
3. brightspots: Household products (toilet paper, cleaning products, personal care products eg. hand wash)

bright is an upgrade of foodpanda’s house brand, which initially debuted and tested as brightfields in 2021, with three products: eggs, mineral water and toilet paper. Their product range has since expanded to over 250 products across all three subbrands and is currently sold exclusively on pandamart.

Kevin Zagolin, Director of Quick Commerce at foodpanda Singapore, added that all bright‘s products will follow the company’s promise to deliver groceries within the hour, 24/7, all year round.

He expressed his optimism that the brand will resonate well among the Singaporean population, given that it is marketed as a “house brand with pocket-friendly prices.”

bright‘s the number one brand on pandamart right now, 50 per cent of the orders contain at least one product of our house brand, so we felt that it was the right time now to officially stand behind the brand as foodpanda and call it our house brand. 

I think all Singaporeans feel that they need to be very close to the budget and to our wallet [when shopping for groceries], so I think it fits also very well in these economic circumstances, given that bright is an affordable brand. 

Kevin Zagolin, Director of Quick Commerce at foodpanda Singapore

To commemorate the launch, foodpanda users can use the promo code “TRYBRIGHT” to receive a 20 per cent discount on all bright products from April 29 to May 31 2024, with no minimum spend required.

Affordability ≠ Cheap

Most people might perceive house brands as cheaper and of lower quality—a narrative that Zagolin aims to debunk with bright.

In a media presentation, he shared that bright‘s products are similar in quality to non-house brands, but they are sold at up to 25 per cent less.

Zagolin further explained in an interview with Vulcan Post that bright was able to achieve affordability with two strategies: working up the value chain and focusing on specific product features.

By collaborating directly with local suppliers and distributors and removing unnecessary product features, foodpanda is able to absorb a portion of the production costs and offer lower selling prices to customers.

Delphine Dierckx, the director of Dmart Commercial & CPG Media Solutions at foodpanda APAC, added that bright is currently sold in eight countries across the Asian-Pacific region, including Taiwan and Bangladesh.

While both Singapore and Malaysia offer the widest range of bright products, Dierckx highlighted the importance of localisation to achieve success across different markets.

“Yes, you’d probably have water across the eight countries, but [while] you might have durian in Singapore, you won’t have durian in Bangladesh,” she added.  

Convenience is the DNA of quick commerce

As the director of quick commerce (q-commerce) at foodpanda Singapore, Zagolin had to oversee how convenience can be guaranteed for all customers at any day, any time. However, concerns were raised about the brand’s ability to maintain the freshness of groceries—specifically for bright‘s fresh produce arm, brightfarms.

Zagolin addressed this, stating that the company undergoes stringent selection processes on potential manufacturers and distributors before they are onboarded and that the team conducts extensive daily quality checks on all fresh produce when it arrives.

These quality checks are conducted throughout the day, and products will be removed once their freshness or quality deteriorates. Pickers are also trained to follow strict guidelines on handling and packing fresh produce before it’s sent for delivery.

To provide more convenience for its customers, easy-to-handle products, such as pre-cut fruits and toilet paper sold in smaller packs, are offered on pandamart.

Quality above everything

Over the years, many big-name supermarkets and smaller online shopping retailers have launched their own house brands. Some might argue that foodpanda is late to the game, but Zagolin begs to differ.

He explained that the company took a lot of time to research and develop its products, choosing to expand its range slowly. “We didn’t want to rush this; we really wanted to take the time to make sure the product makes sense.”

Zagolin also clarified that the launch of bright was not meant to convert shoppers from national brands. Rather, the focus was to encourage more people to shop for their groceries online and for pandamart users to consider other categories that might be more affordable.

Looking forward, Zagolin shared his hopes to grow the brand in the near future, adding that the company will continue to work on products relevant to its consumers and eventually expand the product range across all three subbrands.

However, he was quick to reiterate that foodpanda will “not force the growth” of the brand.

No hard target for the sake of having targets, it’s going to be if and when it makes sense to customers.

Kevin Zagolin, Director of Quick Commerce at foodpanda Singapore

Featured Image Credit: foodpanda

Kopitiams have been around in Malaysia since the 1800s. It all began when Hainanese folks moved from China to Malaysia. 

Back then, other dialect groups like the Hokkien, Cantonese, and Teochew were already big shots in trade, mining, and farming. So, the Hainanese who worked in hotels took a chance and opened up small restaurants and kopitiams across Malaysia after World War II.

From street-side kopitiams to trendy hipster cafes, Kuala Lumpur’s coffee scene has been on the rise. 

In this bustling coffee scene, you’ll find Jiak Kopi, a cosy cafe tucked away in GMBB Mall (GMBB), with its roots firmly planted in the age-old tradition of Hainan coffee. 

From childhood ambition to brewing reality

Cherrie Loh and her cousin Tommy Low always had a childhood dream of opening a cafe but it took the tumultuous effect of the pandemic to push them into action. 

“When we realise a lockdown can just happen like that, nothing is impossible. If we do not start the cafe now then when?” Cherrie reflected. 

Tommy’s experience as an owner and coffee roaster at TKK Hainan Coffee, which has been around for over 50 years, fueled his passion to open Jiak Kopi with Cherrie.

He has been exposed to Hainan coffee since he started his career, and his love for it makes him dream big—he wants everyone to know about Malaysian Hainan coffee, just like they know about Starbucks.

Tommy passed on his knowledge to Cherrie, making her the “Kopista” of Jiak Kopi.

During the MCO, they explored the idea of Hainan coffee delivery directly from the roastery of TKK Hainan Coffee but due to logistical constraints, they had to change their plans.

They settled in a 200sq ft unit in GMBB Mall, Bukit Bintang, due to its small size and strategic location near corporate offices.

Coming from a banking background, Cherrie leveraged her banking insights particularly in consumer products and portfolio management to foster customer loyalty and community engagement.

Alongside offering attractive discounts to patrons of the GMBB community, “We offer coffee subscription plans for companies based within the building and discounts to GMBB tenants,” she told Vulcan Post.

Besides, they offer seasonal beverages to add more excitement during festivities and run campaigns like BiJIAK Vote during the Malaysian General Election, giving customers the opportunity to win a month’s worth of free drinks.

Bridging tradition and modernity

Cherrie and Tommy fell in love with GMBB during The 108 Project – Art Exhibition before the pandemic. 

If you are familiar with GMBB you’ll know it’s known for its artsy stalls and shops. They loved that and the vibes that GMBB has created.

“We chose GMBB for its central location and the influx of tourists from around the world, which we hope can bring back this unique experience to their home country,” Cherrie said.

Since its inception, Jiak Kopi has become a favorite spot for regulars, including employees and residents from nearby places like The Robertson Residence, Magnum Berhad, and Tung Shin Hospital.

Step inside the cafe and you’ll be treated to art pieces from the building’s artists in their shop, but the bulk of their decoration comes from Cherrie’s uncle, who’s a vintage collector. More vintage elements come from custom fixtures made by a tenant, and the cousins’ grandmother’s old sewing machine.

These design choices help set them apart, Cherrie believes.

“Within the vicinity, Jiak Kopi is probably the only one that serves Hainan kopi in a cafe setup or style,” Cherrie explained.

When it comes to food and snacks served at Jiak Kopi, Cherrie’s mother takes charge of that section. However, Cherrie herself creates seasonal menus and occasionally adds homemade treats from her aunt as specials for the day.

You’ll find nasi lemak, loaf cakes, and roti bakar with homemade kaya as some popular options to pair with their Hainan coffee.

Considering their central location, Jiak Kopi wants their offerings to be enjoyed by all, so they’ve ensured that they’re Muslim-friendly.

Additionally, Jiak Kopi also implements environmentally friendly practices, promoting reusability and waste reduction.

They encourage customers to use their serving cups, which can be brought back and returned to the shop instead of using takeaway cups.

Overcoming challenges sip by sip 

Staffing remains a challenge for them. They haven’t been able to hire extra “Kopistas”, which poses an issue during peak servicing hours and limits the opportunities for managing catering requests.

Currently, Cherrie manages Jiak Kopi full-time, while Tommy, committed to TKK Hainan Coffee, joins on weekends as the “Kopista.” Thankfully, they also receive additional support from family members during the weekdays to keep the business running smoothly.

Operating with a small team, the duo wears multiple hats, from managing day-to-day operations to social media marketing. Sometimes, they find it challenging to implement all their ideas due to limited resources.

However, for some administrative jobs such as accounting matters, they managed to outsource people.

Despite limitations, they believe they’ve successfully connected with their target audience, which comprises young adults all the way up to the ah gong and ah ma generation. They achieve this by constantly refining their roasting techniques and selecting beans that cater to a variety of tastes.

From one lot to three, growing with the community

Jiak Kopi, with approximately RM100K investment, has come a long way. 

Initially, they started with one lot, then expanded to two to accommodate more seating. They now run in a three-lot setup, with even more seating areas, elaborate displays, and decorations integrated. 

Although they have more expansion plans in the future, for now, they are focused on providing the best experience to their customers in their current place.

They also aspire to serve and attract more international tourists, similar to VCR Coffee and LOKL Coffee, to give more exposure to the culture and experience of Malaysian Hainan coffee.

Cherrie and Tommy’s dream of bringing Malaysian Hainan coffee to the world is well underway, one cup at a time.

• You can learn more about their business here.
• Read other articles we’ve written about Malaysian startups here.

Featured Image Credit: Jiak Kopi / The founders

[This is a sponsored article with SNS Network.]

Most people would know the basics of generative AI (GenAI) by now, with ChatGPT being one of the most popular and widely adopted examples.

But the tech goes beyond language models—take this Japanese-founded AI called BakeryScan that was developed to differentiate pastries at bakery checkouts. It was later found to be capable of detecting cancer cells with up to 99% accuracy too.

It’s pretty fascinating what AI can do when coupled with other forms of deeptech, including IoT, AR, VR, robotics, biotech, and more.

In partnership with SNS Network, we’ve selected three use cases of how GenAI has been utilised to solve real-life industry problems, powered by Dell Technologies GenAI solutions. 

For context, Dell Technologies GenAI solutions are capable of providing organisations with:

1. Purpose-built integrated solutions that are tested for specific use cases.
2. Purpose-built AI and high-performance computing (HPC) capabilities, offering quality acceleration and diverse GPU options.
3. Flexible storage solutions tailored for performance.
4. Workstations that can accelerate AI development, enabling faster experimentation and calibration for GenAI models.

1. Healthcare

If the above cancer-detecting pastry AI is anything to go by, it’s clear that healthcare has plenty to benefit from GenAI. Another example comes from New York City-based Medivis. The company built an FDA-cleared solution called SurgicalAR to help surgical teams use immersive AI-based, 3D holographs to rehearse their procedures.

Here, AR and digital recreations of the human body are used by surgeons to practice difficult procedures, especially those involving the brain, throat, and heart. This way, surgeons can practise their moves ahead of time in a zero-risk environment, reducing both the stress and duration of the actual operation. 

Pre-op patients can also preview their upcoming procedures to increase their understanding, and potentially help reduce their anxiety.

Coupled with the Microsoft HoloLens 2, Medivis built SurgicalAR on the Dell Technologies Precision workstation and NVIDIA RTX GPUs. Simply put, the servers and tech are tightly integrated for ultra-fast processing to provide high performance, reliability, and security.

SurgicalAR also utilises Dell Technologies EMC PowerEdge servers with NVIDIA GPUs and EMC data storage systems. 

Together, they’re designed to work in conjunction with a hospital’s picture archiving and communications system (PACS). It’s basically a huge server and storage system that contains all the medical imaging files that a hospital generates.

Moreover, GenAI can also transform personalised medicine. By analysing a patient’s data, AI algorithms can identify a patient’s prognosis, help detect disease earlier, and develop effective treatment plans.

Locally, Focus Point’s 2023 World Sight Day event displayed how an AI ocular tech could detect more than 35 types of diseases such as diabetes, hypertension, and glaucoma with a reported accuracy of more than 95%.

By knowing this information, patients can proactively take preventative steps towards improving their health.

With Malaysia aiming to generate RM2.4 billion in revenue from the health tourism sector this year, AI could even be used to help health facilities predict the influx of patients during peak seasons. 

This can support healthcare centres adjust staffing levels accordingly, and ensure that the hospital has sufficient treatments on hand to meet the increased demand. 

2. Agriculture

GenAI can provide local farmers with access to a wealth of information and tools, enabling them to make more informed decisions about their farming practices. 

For example, the Canadian-based Nature Fresh Farms utilises timelapse videos to monitor the growth of their tomato crops. These videos give their farmers insights into optimal planting times, soil health management, efficient water usage, and pest control strategies. 

As Nature Fresh Farms’ greenhouse grew from 64 to 128 acres, the IT team ran out of space on their servers to store all the videos. The videos were also spread across multiple servers, leading to the team facing issues with reliable and fast video access.

Eventually, the company upgraded to the Dell Technologies PowerScale storage running the Milestone VMS video surveillance solution to solve their storage-related challenges. Nature Fresh Farms also uses VMware SD-WAN by VeloCloud, meaning that they can get a unified view of data and video across the greenhouses.

By leveraging data-driven AI tools, farms and greenhouses can optimise their yields and resource utilisation, leading to increased crop productivity and income. 

Malaysia’s agritech industry is undeniably resilient, and is a notable sector embracing emerging tech. 

We’ve seen the local agritech industry utilise drones for farm monitoring, 5G sensors for crop harvesting, and AI to control the weather in indoor farms.

If used sufficiently, GenAI solutions in agritech could contribute to solving the food security issue that still remains a challenge locally.

3. Environmental management

Citizens of the Great Barrier Reef (Citizens) aims to help scientists collect up-to-date insights on the Great Barrier Reef (GBR). These insights can then help scientists increase their understanding of coral health to form effective and scalable conservation efforts.

However, continuously capturing and analysing images of the world’s largest coral ecosystem (spanning 348,700km²) requires more resources than what the scientists had. 

So, Citizens partnered with Dell Technologies, using deep learning models and AI-powered analytics that could create a visual map of the entire reef and accelerate image analysis. 

Dell Technologies’ AI-powered servers are also used to store, manage, and analyse reef data, which automated Citizens’ workflows, accelerating the categorisation of the coral in individual images in seconds.

Other than mapping the world’s seabed, GenAI can also help communities endure the harsh effects of climate change.

In Malaysia, existing AI systems include tools that predict the weather, which can help disaster management agencies reduce the impact of floods, landslides, and earthquakes on communities.

We’ve witnessed these tools be used in disaster simulation exercises, preparing first-response teams, agencies, and communities in the event of real disasters as Malaysians continue to experience more severe weather.

When GenAI is used to predict dangerous climate events accurately in advance, it can give organisations and communities ample time to come up with management and preparedness strategies.

By knowing this information ahead of time, it could also lead experts in urban planning and industrial design to plot more resilient buildings and civil structures. With hardier irrigation systems, bridges, and tunnels that can withstand natural disasters, it can ultimately protect lives and property, as well as save costs in the long run.

-//-

These are just three impressive use cases for GenAI, which still has plenty more applications as the tech becomes more sophisticated.

Thus, leveraging the expertise of reputable IT companies such as Dell Technologies can provide organisations with tailored solutions for individual business needs.

Dell Technologies offers a range of servers designed to work super fast, especially when paired with NVIDIA GPUs, which can be likened to powerful computer processors.

These GenAI servers are built with a special approach called PowerEdge. This makes them efficient at handling the latest technology, from training and running AI, or doing complex maths for science and engineering, to analysing data and running heavy applications.

• Register your interest in Dell Technologies Generative AI Solutions here, and Dell Technologies Titanium partner, SNS Network here.
• Read about other AI-related topics we’ve written here.

Featured Image Credit: BakeryScan / Medivis

Back when Jay Lim was pursuing his bachelors degree, he recalled shelling out S$20 to S$30 for buy one get one free pizzas, which he found to be “illogical”.

Adding to the exorbitant price, delivery times also stretched over an hour, and he was sure to be left with a surplus every time as he lived alone.

His frustrations led to the inception of South Korean pizza chain GOPIZZA in 2016, with a goal to revolutionise the pizza industry in terms to speed, labour use and space efficiency using automation and artificial intelligence (AI).

I envisioned creating the McDonald’s of pizza—a concept emphasising affordability, speed, and personal-sized portions.

– Jay Lim, founder and CEO, GOPIZZA

GOPIZZA first expanded to Singapore in 2020, and since then, the firm has grown to become the third largest pizza chain in the city-state by store count.

According to Jay, demand for its pizzas are driven by trends including an increase in single-person households, rising costs of living, and a post-pandemic labor crunch.

But as with any journey to success, the path wasn’t without its challenges. Here’s a look at the firm’s humble beginnings and how it managed to propel itself to its current heights over the past eight years.

GOPIZZA started out as a food truck

When GOPIZZA first started out, it faced significant challenges in securing funding. “The F&B industry often isn’t a top choice for venture capitals. At the time, I was just a 26-year-old, without money, network, or experience,” said Jay.

To keep the startup lean, he operated the business out of a food truck at the Yeouido Night Goblin Market in Seoul, which required around US$20,000 to launch.

But things quickly took a positive turn for the business from then on. At the launch of GOPIZZA’s first food truck, the response was overwhelmingly positive, with the business selling about 250 pizzas each night.

Recognising the huge demand, he felt the need to turn towards innovation to better the business’ processes and serve more customers, including swapping regular pizza dough for parbaked dough and using an automated oven.

GOPIZZA’s parbaked dough is pre-baked and frozen, allowing the business to eliminate kneading and prepare pizzas in a shorter amount of time, while the automated oven increases cooking speed.

In six to seven months, the business’ sales skyrocketed to 800 to 900 pizzas per night, marking the beginning of GOPIZZA’s success.

Eight years on, it has established 200 stores in seven markets in Asia, and aims to increase the number of stores to over 500 within the year. In Singapore, it runs 27 outlets, having opened six new stores in December alone.

Integrating AI and robotics into F&B

Today, GOPIZZA utilises various technologies spanning across robotics, automation and AI, completely transforming its operations by enhancing speed, optimising labor utilisation, and maximising space efficiency.

The company’s parbaked dough has gone through various iterations over the years, seeing significant improvements in its taste, convenience, cost-effectiveness and storage ease.

Similarly, its automated oven has also been upgraded—its heat penetration technology increases heat efficiency by twice as much when compared to normal ovens. These technologies allow each GOPIZZA to be prepared 3 times faster than a regular, conventional pizza.

Apart from the oven and dough, the company developed a U.S. patented AI-powered smart topping table in 2019, which identifies and selects topping ingredients in real time. It also utilises an automated system that slices its pizzas into GOPIZZA’s signature shape and keeps them warm until they are served to customers.

By incorporating these cutting-edge innovations, every pizza can be prepared within four to five minutes, as compared to a conventional pizza, which will take a minimum of 10 to 15 minutes. 

A franchise store in a regional mall can make up to S$4,000 daily

With the technology that it has developed, GOPIZZA outlets can operate at a fraction of the real estate footprint as well as labour and rental costs of larger stores.

In Singapore and South Korea, many of the pizza chain’s outlets are situated within convenience stores, petrol stations, and cinemas. “They are also compact at 50 square feet and only require two employees to run the operations,” Jay adds.

This “shop in shop” strategy allows each outlet to immediately absorb existing footfall, reducing investment costs and operating expenses.

In fact, close to 40 per cent of GOPIZZA’s stores in Singapore broke even on an EBITDA basis in their first six months of operations. According to the CEO, a franchise store located in a regional mall in Singapore can make S$3,000 to S$4,000 in sales per day.

GOPIZZA also operates larger outlets, with store sizes averaging 200 square feet and 500 square feet in Singapore and South Korea respectively. In markets where labour and rental are more affordable, such as India, it operates more spacious stores.

We have a very small, efficient, flexible modular kitchen that could be applied in any store format. We don’t operate a strict grab-and-go model to ensure we cater to a diverse customer base, accommodating to those who prefer dining in, takeaways, or deliveries.

– Jay Lim, founder and CEO, GOPIZZA

According to Jay, this balanced model has been instrumental in the pizza chain’s ability to navigate the challenges posed by the COVID-19 pandemic, “setting them apart from cloud kitchen brands that struggled during the same period”.

Success doesn’t come easy

However, the advancements in GOPIZZA’s operations hasn’t been without its hurdles. Venturing into AI and robotics – areas that are completely distinct from the food ingredient and franchise businesses – proved to be a struggle.

“The integration of AI and robotic engineers into a company culture centred around pizza was complex,” said Jay. It took four years to develop a “synergistic integration” between GOPIZZA’s AI developers and its restaurant department.

The company was also hindered by high costs, inferior quality, and limited production when it came to the initial development of its parbaked dough. However, these hurdles were overcome through extensive testing and factory upgrades.

Currently, GOPIZZA operates three factories in Korea, including a Future Lab dedicated to AI and robots, a GOPIZZA Parbake Innovation Center for dough R&D and production, as well as a tech centre that focuses on the R&D and production of its automated ovens.

Apart from technological and R&D-related challenges, Jay’s youth and lack of experience in the F&B field also posed challenges in scaling the business.

Despite having a Master’s Degree from the Korea Advanced Institute of Science and Technology and internship experience under his belt, he shared that the journey of establishing and growing GOPIZZA was an “endless pursuit of problem-solving, with new challenges emerging every day”.

I remember managing taxes, HR, finance, regulations—things that you don’t really learn from school and daily ‘business admins’ were significant hurdles.

– Jay Lim, founder and CEO, GOPIZZA

However, the CEO said that he managed to tackle these obstacles through “persistence”. “I personally find ‘grit’ or ‘perseverance’ to be the most important trait of an entrepreneur or any successful person.”

GOPIZZA has raised US$50 million to date

The global potential of GOPIZZA’s business model, coupled with its innovative approach in the F&B industry and technological strides, has enabled it to garner significant investor interest.

To date, the company has managed to raise around US$50 million and is backed by some of the most prominent venture capitals in Korea, including Capstone Investment and DSC Investment, both of which are listed on the Korean Stock Exchange.

This funding has been crucial in fuelling its expansion efforts and driving innovation in the pizza industry, particularly in the APAC region.

The technology we’ve developed has reached its commercialisation level, and we significantly reduced the production cost of key ingredients, particularly the parbaked dough. Our stores, both in Korea and overseas, have also ramped up and stabilised.

– Jay Lim, founder and CEO, GOPIZZA

GOPIZZA’s pace of expansion reminds some of Flash Coffee, a “tech-enabled” coffee chain that filed for a voluntary winding up in Singapore late last year. At its peak, Flash Coffee opened three stores a week, which ultimately led to its failure in the market.

However, when asked about GOPIZZA’s growth strategy, Jay confidently shared that the firm’s growth is sustainable, with a financial runway extending beyond five years and plans to reach global break-even by the end of this year.

Our business model emphasises store-level profitability, ensuring each store contributes positively to our bottom line. This approach, coupled with the cumulative positive impact of our expanding number of stores, underpins our sustainable growth strategy.

– Jay Lim, founder and CEO, GOPIZZA

GOPIZZA wants to establish 10,000 outlets globally

Looking forward, GOPIZZA aims to secure a top three position in the pizza market within the next three years in all the countries it operates in and expand its footprint to new regions, particularly in Southeast Asia. The pizza chain is also “eyeing opportunities” in North America, and potentially the Middle East.

Beyond geographical expansion, GOPIZZA is also looking to diversify its presence across various verticals by replicating its successful partnerships in Korea with convenience stores, gas stations, and cinemas, in other countries.

For instance, in Singapore, the company has partnered with Cathay Cineplexes, mirroring its collaboration with Korea’s CGV, the region’s largest multiplex cinema chain. “We’re also in talks with a major convenience store chain to introduce a model akin to our GS25 partnership outside Korea,” Jay added.

Ultimately, it aims to achieve exponential growth through its strategic partnerships and cement its status as the “pizza everywhere company” by establishing 10,000 stores globally in the next five to ten years.

With our unique oval-shaped pizzas, we aim to transform pizza into a food that’s as accessible and convenient as hamburgers are at McDonald’s, in terms of pricing, speed, portion size, and dining companions.

We envision a future where GOPIZZA becomes a go-to choice for quick lunches or snacks, fundamentally changing how people think about pizza.

– Jay Lim, founder and CEO, GOPIZZA

Featured Image Credit: GOPIZZA

When I—certified bread fiend—saw there was a bread festival in KLCC, I knew I had to go.

I’m referring to Salon Du Pain, an artisan bread fair curated by Isetan. What’s more, it’s sakura-themed this time. What’s a girl to do but to wrangle a friend and go eat some bread?

Salon Du Pain, for those who aren’t French, literally refers to Bread Room. The theme this year is Fete du Sakura, meaning sakura party.

The event is organised by A&J HAKKO, a company that provides storage and transportation solutions for dry and frozen goods. They also import food products from Japan and assist Japanese vendors in holding various Japanese food events in Malaysia.

Its past three Salon Du Pain events seem to have been well-received by other bread lovers, enough that it’s back for the fourth time.

I made my way to KLCC last Sunday (April 21) and, well, I have to say that the event certainly rose to the occasion (a little yeast joke for you). Here’s why you should check it out for yourself, too.  

So. Much. Bread.  

Ongoing for three whole weeks, Salon Du Pain features 18 bakeries overall, the majority of which are homegrown businesses. From April 19 to 28, though, the vendors are:

• A Paris Bakehouse
• Blackbixon
• Chef K Pastry
• Doudoubake
• Engi Patisserie
• Kenny Hills Bakers
• Kona Bakehouse
• Lachér Patisserie
• Orito Bread & Patisserie
• Smith Breads & Café
• The Baking Trip
• The Dough Factory
• Universal Bakehouse
• INIC Coffee

The next part, which is April 29 to May 8, the vendors—some which are recurring—are:

• Bray Bakery
• Donq
• Faso Patisserie
• Engi Patisserie
• Kenny Hills Bakers
• Kona Bakehouse
• Lachér Patisserie
• Le Petit Paris Potpourri
• Orito Bread & Patisserie
• Petiteserie by Janice Siew
• The Dough Factory
• Universal Bakehouse
• INIC Coffee

Tucked inside Isetan’s Foodmarket on the concourse level of KLCC, the fair was already bustling by the time I got there around noon last Sunday.

The staff members stationed at each brand were super friendly and informative. Their salesmanship must be commended as well, or perhaps I was just too easily swayed…

But how can you not be excited, when confronted by divine pastries at every corner, the scent of baked goods permeating the air?

Rather than just bringing together their usual bakes, every brand had some exclusive event-only offerings as well, which gives you an incentive to visit.

You can check out all the exclusive offerings by each brand on Isetan’s dedicated website.

Ready your wallets (and a place to eat)

I didn’t limit myself to just buying the limited offerings, as there were way too many mouthwatering breads that practically had my name on them. But boy was I tempted to just stop and buy every single one of the pink sakura treats from each store.

Some of my highlights were definitely Engi Patisserie’s Baba Fruits. Topped with fresh figs and berries, this petit gateau was coated in cream and had a spongey centre that I want to say was soaked in grapefruit juice, or something else that’s mildly sweet and citrusy.

Dou Dou Bake’s Tomato Heirloom Danish is a must-try for those who enjoy savoury dishes. Their Pandan Kaya Custard Danish (not an exclusive) was also incredible.

If you’re into egg tarts, the Sakura Egg Tart from The Baking Trip is a fun spin on it, except it’s more desserty with its sweet notes.

From Black Bixon, we picked up the Cherry Blossom Bowtie, which features a flakey outside and a mild cream filling with lychee notes.

We also grabbed some focaccia from Universal Bakehouse and a truffle mushroom pastry from The Dough Factory that were both delectable.

Anyways, I can talk ad nauseum about all the incredible pastries I saw and tasted at the bread festival. If this is already intriguing to you, why not drop by anytime in the next couple of weeks to witness the glorious bakes yourself?

There’s also a lucky draw (fingers crossed that we might get the beautiful pink Smeg toaster), mystery gifts, and purchase-with-purchase offerings, such as for the cutest mini oven toasters from MOSH!. Literally, if I stood there for a second longer, I would’ve ended up buying it.

And that would be bad, because our total already came to be a pretty shocking number: RM198 split between two pax. In our defense, you don’t get pay at each vendor, but rather, they would write you an invoice that you can collectively pay for at the Isetan cashiers.  

Because of that, I don’t think we realised how much we had bought, since we were just holding little slips of paper instead of the actual pastries.

Ultimately, we still determined that it’s a worthwhile splurge for bread fiends. When else will you get to eat so many delicious breads?

There aren’t any eating areas in Isetan, so we brought our spoils of war to the food court upstairs to enjoy alongside some drinks. Here, we were even stopped by a trio of Japanese ladies who asked us where we got our pastries. Talk about target audience.

In any case, we recommend bringing a friend (or two… or more, really) to enjoy the breads together. And hey, you can always bring your haul to KLCC Park for a lovely picnic too.

A showcase of Malaysia’s pastry potential

Earlier this year, a baker who works in Australia told me they were considering moving back to Malaysia to open up a bakery. They felt like our local scene was underdeveloped, and thus believed they may have the upper hand in offering high-quality bakes.  

Maybe it’s true that our pastry scene is not as developed as Australia’s, or Japan’s, or France’s. Yet, that doesn’t mean there aren’t a lot of great bakers and patisseries in the country, as showcased by Salon Du Pain.

That might be my favourite part of the event—it was great seeing all these wonderful homegrown bakeries convene and show off their baking talents and creativity.

I loved that Salon Du Pain serves as a platform for them to think outside of the box and offer something out of the ordinary, too.  

Even if you’re not a bread lover, I would recommend dropping by if you’re around, if only to treat your eyes to all the incredible offerings and not drop RM198 on bread and cakes.

• Learn more about Salon Du Pain here.
• Read other articles we’ve written about F&B here.

“Not Ramen”, that’s the first thing that caught my attention when stumbling upon Fifty Tales.

It’s an odd statement to make without context and I thought it was just a quirky way of branding themselves. But it turns out this isn’t a gimmick at all.

Its head chef, Aaron Khor, explained that Fifty Tales began as a noodle bar. During its early days, many people thought it was a Japanese ramen bar and left them bad reviews because of it.

“We were confused by this, as we had no correlation or connection to Japanese branding or cuisine,” Khor recalled. However, the incident made them realise how undervalued Malaysian Chinese cuisine was compared to imported ones.

“It started out with a simple question—why are we okay paying RM40 to RM50 for a bowl of Japanese ramen, but not RM20 to RM30 for a bowl of Malaysian Chinese soup noodles?” 

So Khor and his two co-founders, Aaron Phua and Bimmy Soh, decided to change that and show just how special local food can be.

Revamping traditional classics tastefully

I know what you’re thinking, plenty of other restaurants in Malaysia claim to do the same thing. If everyone is doing it then how “unique” is it really?

Fifty Tales’ take on this is by offering a modern twist to traditional Chinese dishes you grew up eating. This isn’t to be confused with fusion cuisine where you mix two cultures in one plate. 

What Khor and his team do is look back at legacy cuisine that has lasted through the test of time and give it a modern spin. “We try our best to make it more refined and elevated, using better ingredients and techniques that are relevant today,” he explained.

For example, the restaurant offers Roasted Corn-Fed Chicken Leg as part of its dinner menu called Cincai Dinner. Instead of just scallion oil, Khor uses kulim oil which is known as “jungle garlic” due to its garlic aroma.

Fun fact: Kulim oil is also dubbed as the “truffle of SE Asia”. One local brand that creates and sells this is Oylhaus.

Besides that, the restaurant also looks at traditional cuisine from different dialects, such as Cantonese, Teochew, and Hokkien. 

The idea for this came from getting to know their team better and learning the different food they grew up eating. “We realised there were more differences between each of us than things being common [and] we wanted to highlight that,” he shared.

Hence, you can find dishes like Braised Pig Ears (a Cantonese dish) and Steam Sabah Razor Clams (a Hokkien dish) at its PJ outlet. 

But if that’s not up your lane then you’ll still be able to find the restaurant’s initial noodle offerings during lunchtime.

The team isn’t a fan of complacency

All that said, being part of a young team, Khor shared that the offerings at Fifty Tales aren’t stagnant. The restaurant makes it a point to innovate their menu about every quarter of the year.

They would also come up with special menus for festive seasons like Chinese New Year and the Mooncake festival. But don’t worry if something you like is taken out, as they usually bring back dishes that customers know them for.

Many of these items are developed by Khor himself, though his partnering co-founders and team give their input as well. Testing and trials are done internally to ensure a dish gets the green light beforehand.

Having trained in the now two-starred Michelin restaurant, Dewakan for two years, Khor is well-equipped to handle this responsibility. 

He’s supported by Phua and Soh who have equally established credentials. For context, Phua also runs another cafe called Thirty Seconds, whereas Soh was culinarily trained in Australia for seven years.

Fifty Tales was the brainchild of Phua and Soh who were classmates in Berjaya Campus. Khor joined them a year after its inception as head chef and later became a business partner. Together, the trio grew the restaurant from a noodle bar to the family-oriented establishment it is today.

Aside from the food, another way they’ve grown the business is through collaborations with other local and international chefs, including ClubSoda in Bali and Sugarhall in Singapore. 

This ongoing initiative is their effort to create unique experiences. At the same time, it’s also to bridge connections with different chefs and restaurants around the world and create a community.

Growing with customers and present times

The modern Chinese restaurant mainly aims to serve those in their mid-30s and above. This is because their dinner menu is engineered in a way that it’s suitable for sharing amongst big families and groups. 

Once the communal dishes are decided upon, customers can choose to pair them with plain rice or their signature “Ren Li Mian” (handmade noodles).

However, this will change as time goes on. The team finds it important to adapt to current times and understand that their target market will never be fixed. Mid-30s will later become mid-40s, so on and so forth.

“We grow with our customers, remembering our regulars and making sure they feel heard because they’ve supported us from day one,” Khor said.

This is also another reason why they’ve stuck with Cincai Dinner as well. It initially started as a way to adapt to the challenges of surviving COVID-19, but many diners requested they keep it so it’s now a mainstay.

Ultimately, Khor and his team want to be both a reminder of their customers’ childhoods and futures by providing nostalgic yet innovative food.

In some ways, it echoes Khor’s culinary background at Dewakan, where the restaurant’s founder (Darren Teoh) once shared that “tradition is fluid” and needs to evolve and change with time.

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

Featured Image Credit: Aaron Khor, the Dewakan-trained chef that helms Fifty Tales’ kitchen / Fifty Tales

If there’s one thing that most Singaporeans struggle with, it’s space. Being on a small, albeit economically prolific island means that many of us don’t have the luxury of extra space.

So you can imagine the headaches this brings. 

On one hand, you’re a hoarder who loves to keep the artworks that loved ones made for you. On the other hand, you just don’t have the storage space for it. Keeping the artworks takes up too much space but throwing it means losing precious memories.

This was an issue that Natasha and her two co-founders, Li Ting and Sharon Chan, were all too familiar with.

As mothers, they faced the dilemma of preserving their children’s artworks without drowning in clutter. “I vividly recall relocating from the US years ago with just two trash bags filled with my daughter’s artwork, only to regret discarding them later,” Natasha shared.

But we’re living in the modern age where tech has made life easier, which is exactly what they turned to for a solution. Thus, Artispique was born as a platform to help others preserve and digitise their memories into a personalised art book.

A timeless curated memory vault

Also called the “Memory Vault”, Artispique’s personalised art book (SG$108) is its debut offering that turns keepsakes into both digital and hard copy memorabilia.

The possibilities are quite endless as customers aren’t limited to only 2D items. According to its website, you can also convert 3D crafts, trophies, and awards as well. Soft copy images are also welcomed so long as they’re high resolution files.

To make it simpler for customers, Natasha and her co-founders also designed the process to be seamless. 

Once an order is placed, the brand will send over a pre-paid art collection bag. You can pack up to 20 artworks that you’ve curated to be immortalised. Natasha recommends wrapping the more fragile items with paper towels or used clothes.

Each art collection bag comes with a starter kit, where you’ll have to scan a QR code and fill up the art submission form. You’re able to choose add-ons here such as a premium book cover (SG$20) that includes a superimposed photo and a book title. 

Pick-up is then arranged and all you have to do is stick the airway bill and pass it to Artispique’s courier partner.

From there, Artispique’s team works their magic to carefully curate and digitise each masterpiece before compiling them into your own art book. This includes detailed restoration works, so you don’t have to worry if the artwork is on crumpled paper.

A draft is shared with you for approval before they proceed with the printing. If you’re interested in feeling the books in person before placing an order, you can visit their affiliated partners in art schools.

It’s not just for parents with young kids

Besides art books, the online brand has expanded its product range to include Pique Fine Art Print (starts from SG$88), Personalised Money Envelopes (SG$38.80), and Customised Doodley Mug (SG$48). 

This diversification was in response to market demands and served as another way for customers to cherish their memories. After all, not everyone is a fan of books. I myself enjoy donning artworks as a form of self expression and appreciation.

That said, personalised art books remain the brand’s main revenue stream. “They’re the heart of our brand and resonate deeply with our customers,” Natasha stated.

One of the brand’s most memorable clients so far is one such case. Sharing with us, Natasha explained that a customer once approached Artispique with a heartfelt request to curate a memoir for her nephew. 

“Tragically, her sister (the boy’s mother) had passed away during the pandemic. Wanting to preserve her late sister’s memory in a tangible and meaningful way, our client sought to compile all of her sister’s Facebook posts into a book for her nephew.”

The memoir wasn’t just about preserving digital content, but the posts captured the essence of a mother’s journey. Specifically from her anticipation of the pregnancy to the daily moments of raising her son.

It was meant to be a gift for his 12th birthday, as a means of helping him feel her presence and cherish her words. 

It’s projects like these that remind the Artispique team of the profound impact services like theirs have on others during difficult times. “They reaffirm the importance of what we do and drive us to continue providing meaningful solutions for our clients,” Natasha said.

It’s okay to serve a niche market

So far, Artispique has been aiding Singaporeans in digitising their artworks for about four years now. The team has grown beyond just the co-founders with a team of remote editors supporting their operations.

Natasha is the only one helming the business at the moment as Li Ting and Sharon took a hiatus since early 2023. Though, they remain as advisors in key decision-making areas.

It wasn’t easy at first because the three co-founders each had their own roles. Li Ting handled financial matters, Sharon led event planning, while Natasha was in charge of all things creative. 

But she took it as an opportunity for growth and cited her team’s support as being crucial in those early days.

As for the brand itself, some might find Artispique’s offerings to be too niche but there’s certainly a market for it. Not to mention the meaningful impact it has towards the lives of customers, which they highlight on the website.

“As parents, one of the greatest encouragement we can give to our child is to be [in]vested in their learning process. This act of support and encouragement can go a long way in empowering our child to become confident learners who are more likely to persevere even in the face of mistakes or failures,” it states.

“Or, you could also give yourself the same encouragement by choosing to document your unique journey in art making, and reminding yourself that you are always in a process of learning.”

With that in mind, Natasha and her team hope to explore opportunities for international expansion. While it’ll aid in growing their profitability, the bigger goal is to connect with families and art enthusiasts globally. 

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

Featured Image Credit: Artispique / Da Little Art School

[This is a sponsored article with Airbot.]

I’ve been a big fan of robot vacuum cleaners for their ability to maintain the upkeep of my home by cleaning up dust, dander, and fur without me having to lift a finger. 

However, my glee is often dampened by the tedious task of maintaining the unit itself, as my past experience can attest.

As someone with dust allergies, it may be worth investing in a self-sufficient robot with auto bin-emptying capabilities.

So when Airbot came to us to review its newly launched self-cleaning Robotic Vacuum L108S Pro Ultra, I decided to put it to the test based on its promising features.

For context, Airbot is a Singapore-founded brand specialising in air dynamic engineering technology to create high-quality and affordable home appliances for consumers. 

Airbot’s product line comprises vacuum cleaners, air fryers, and air purifiers, to name a few, and they’re distributed around China, Japan, Hong Kong, Singapore, Malaysia, and Thailand.

Setting up my little helper

The robot vacuum cleaner is relatively easy to set up. It comes with an extensive set of attachments and accessories to plug and play once you connect it to the Airbot app.

The box included the vacuum’s charging dock which contains the clean and dirty water tanks and dust collection bag, the robot vacuum with its attached brushes, power cable, and user manuals.

It also contained replacement units for its E11 HEPA filter, dust collection bag, hex side brush, and a tiny cleaning brush.

Testing its promising features

Feature #1: It can smartly map rooms and suggest No-Go Zones

Boasting advanced LiDAR mapping, the Airbot L108S Pro Ultra claims that it can automatically recognise rooms, detect easy-to-get-stuck areas, and propose No-Go-Zones. This will then display invisible walls to block certain areas, which can be further tweaked in the app.

Airbot also states that the robotic vacuum detects and avoids obstacles with ease, with a cliff sensor that prevents it from falling down stairs, for example.

Reality:

With the battery fully charged, which gives the robot up to three hours and 40 minutes of battery life, I let the robot explore my space.

I was impressed by how the robot’s advanced LiDAR mapping could predict the area’s layout even before it completed its first cleanup round.

In terms of its obstacle avoidance, I suppose it somewhat lived up to its claims?

During its first few cleanups, the robot’s collision bumper on the front would bump into partition walls and furniture, and rev up its motor while trying to mount onto carpets. This is rather normal for robot vacuum cleaners in my experience, especially in their mapping stage. 

After three complete cleanups, the map was saved, and the Airbot L108S Pro Ultra navigated with fewer bumps. 

That said, if a chair sits slightly out of its previously mapped spot, the robot would still bump around its legs to clean under the area—kudos for a thorough cleaning job.

Interestingly, throughout my week of testing, I did not notice the robot suggesting any No-Go Zones in the app. Perhaps it didn’t detect any easy-to-get-stuck places in its surroundings.

However, I did manually set up No-Go Zones for areas like the washroom and carpeted areas, which was simple enough to do, and resulted in smoother subsequent scheduled cleanings.

Feature #2: It can deep clean floors 

The Airbot L108S Pro Ultra features an 8,000 Pa suction power when vacuuming, which is stronger than typical robotic vacuum cleaners in the market (average of 2,500 to 3,000 Pa). Essentially, the higher the Pa value, the greater the force of lifting debris off the floor.

Mopping-wise, the robot is marketed to have a 400ml high-capacity ionised Ag+ water tank and hot water activation feature. Simply put, this function is meant to heat up water and get the Ag+ ions activated to kill germs and bacteria on the floor. 

Reality:

When put through a regular cleanup, the robot performs as expected picking up dust, dirt, and hair around the space.

Its suction power would also auto-adjust between Eco and Standard modes based on the dust levels it detects, and switches to Strong or Max mode if it’s cleaning a short or long-haired carpet.

Other than dust and hair, it also sucked up larger particles like cookie crumbs relatively well. The robot would use its hex-side brush attachment to push crusty debris towards the vacuum’s main brush to be suctioned into the dust compartment.

With 200rpm dual spinning mops, it cleaned up my coffee spills with no issue either. The robot’s mops are capable of pressing down with up to 500g pressure, mimicking a human’s manual deep cleaning.

What I liked about the Airbot L108S Pro Ultra is that the mop function contains some notable features at its base station. 

For one, I could adjust the mop’s wash interval times between eight to twelve square metres to ensure that the mop stays fresh and clean throughout its cycles. This prevents the mop pads from spreading around sticky spills throughout the entire space.

This leads me to my favourite aspect of the Airbot L108S Pro Ultra.

Feature #3: It’s self-cleaning and self-emptying

The robot’s charging dock can self-empty the vacuum, meaning it can considerably reduce one’s contact with dust, which is particularly beneficial for those plagued with allergies.

Inside, you’ll get a 2.8L clean water tank, a 2.4L sewage tank (as Airbot calls it), and a 2.7L dust bag that can clean out the robot’s dust cup. Airbot claims that you won’t have to change the dustbag for up to seven weeks’ worth of vacuuming.

Additionally, the charging base has a warm air drying feature to dry the mop pads and prevent mould and bacterial growth.

Reality:

The Airbot L108S Pro Ultra lived up to its claims.

The clean water tank could supply enough water to the robot for a week of scheduled daily cleaning, and the sewage tank thoroughly cleaned the robot’s mop pads as advertised.

Even the coffee spill the robot mopped up didn’t leave any stains on its microfibre mop pads. The warm air drying feature could dry the mop pads in three hours, which meant that I didn’t have to separately remove and air dry them after each cleaning session. 

And alas, my most appreciated feature of the Airbot L108S Pro Ultra is its effective and efficient dust-collection abilities. On the app, I scheduled to have the base empty the robot’s dust tank after every third vacuum cycle.

This meant that I wouldn’t have to confront the large clumps of dust that would gather in a normal vacuum’s dust tank, which may or may not disperse into the air, and trigger my allergies.

-//-

After all that cleanup, emptying the tanks from the Airbot L108S Pro Ultra’s base was a breeze. 

The dust bag had already consolidated all the gunk from the vacuum, and once it filled up, it just needed to be replaced with a new one.

Meanwhile, the sewage water could be easily dumped into the drain and rinsed briefly before the next cleaning cycle.

Ultimately, there’s no way of completely avoiding the loose hairs and dust that get trapped onto the detachable brushes of the robot. The tiny cleaning brush provided in the box came in handy here.

The Airbot app was intuitive to use as well, giving me remote access to the robot’s functions. I could set up the robot’s scheduled cleaning times, edit its virtual map, and monitor where it’s cleaning in my space.

I could also direct the robot’s path with the app’s remote control, adjust the base’s self-cleaning frequency, view its charging status, and be notified when it’s time to change its consumables (HEPA filter, brushes, dust bag, etc.).

All in all, the Airbot L108S Pro Ultra would be a great helper to have in any household or office to maintain overall cleanliness.

Of course, it’s important to ensure that all cables and small objects are removed from the floor so the robot won’t get stuck in the process like ours did a couple of times.

Priced at RM2,399 (from its original RM5,199), the Airbot L108S Pro Ultra is available for sale on Airbot Malaysia’s official website and its authorised Lazada and Shopee stores. 

The device’s one-year warranty (serviceable at Airbot’s service centre in Klang) will be automatically activated when the product is shipped out from its local hub. 

• Learn more about the Airbot Robotic Vacuum L108S Pro Ultra here.
• Read more of our reviews here.

Featured Image Credit: Vulcan Post