Opening a restaurant is no easy feat, but Alvin Lim, the founder of Padboy, makes it seem like it was the natural next step in his culinary journey.
From working under a celebrity chef at a Thai restaurant in Singapore to becoming the owner of a Thai street food haven, Alvin’s story is one of grit, determination, and teamwork.
For him, the idea of running his own place was always there, lingering in the back of his mind. However, it wasn’t until his wife gave him that extra nudge that he truly believed he could make it happen.
“She was like my personal cheerleader, idea generator, and support system all in one,” Alvin told Vulcan Post. It was a team decision, one that would change both their lives.
Padboy isn’t Alvin’s first venture, though. Before this, he founded Foo Fee, an Asian-style cafe-restaurant in Kepong, which now has two thriving outlets.
But Alvin wanted something different for his next venture—a new challenge. That’s where Padboy came in.
The big idea is to keep it simple
Located in Taman Paramount, Petaling Jaya, Padboy focuses solely on pad krapao, a stir fry of meat (typically ground meat), holy basil, and loads of chillies. It’s a popular Thai dish that is served with rice and usually with a fried egg on top.
“Honestly, there wasn’t some grand inspiration moment. I just love pad krapao. It’s simple, it’s flavourful, and I figured, ‘Why not make it the star of the show?’” Alvin said.
Padboy’s mix-and-match concept lets customers choose their protein and customise their dish to their liking, making it a fun, personal dining experience.
“It’s like a ‘choose your own adventure’ for your taste buds,” Alvin mused.
The name Padboy itself reflects the playful, laid-back vibe of the brand.
“‘Pad’ means stir-fry in Thai, and since pad krapao is our main (and only) dish, we thought ‘Padboy’ would be a playful name that’s easy to remember. It’s fun, approachable, and doesn’t take itself too seriously—just like us,” he shared.
Learning on the job
Transitioning from being an employee to a business owner is a rollercoaster, as Alvin soon discovered.
“The biggest challenge has been, hands down, learning how to lead.”
“When you’re an employee, you clock in, do your job, and go home. But when you’re the owner, everything is your job. You’ve got to step up, make decisions, and guide the team, even when you’re not 100% sure of yourself,” he said.
Alvin admitted that the shift was tough, especially when it came to managing people. As a naturally quiet and shy person, leading a team didn’t come easy.
But the steep learning curve was the good kind. “It’s not just about the food anymore; it’s about managing people, budgets, and sometimes, your own nerves,” he noted.
He recalled moments when he longed to go back to being a line cook, but the excitement of building something new kept him going.
Facing the challenges head-on
Well, he did not only face challenges transitioning from an employee to an employer; he also faced challenges in setting up his new business. Renovations, hiring, and branding costs spiralled beyond expectations, and the first month was slow for Padboy.
Alvin and his team found themselves staring at the financials, wondering if they’d made a mistake.
But then something amazing happened. Thanks to a sudden social media buzz, Padboy was flooded with customers.
“The social media surge was wild. Suddenly, we had three times the normal crowd, and the waiting time shot up to 45 minutes just to be seated,” he said.
While the surge in popularity was a blessing, it also came with challenges. The kitchen team worked overtime, prepping ingredients into the early hours of the morning. Complaints about wait times rolled in, but instead of being discouraged, Alvin listened to the feedback.
“We closed for a couple of days to regroup, hired more staff, and improved our operations. Now, we’re much more prepared to handle the crowds,” Alvin shared proudly.
The experience taught him that sometimes you just have to adapt on the fly, even if it means working late into the night and making tough decisions on the spot.
A delicious future awaits
For Alvin, Padboy is just the beginning. He and his team are constantly experimenting with new dishes and flavours.
While pad krapao remains the star, they’ve already introduced new items like Mama Mee, Khao Kha Moo, and Green Curry Chicken Rice to give the lunch crowd more variety.
Alvin hopes Padboy will become the go-to spot for pad krapao in Malaysia in the short term. However, in the long term, he’s excited about expanding the business and exploring new ways to customise meals.
“We’ve got a lot of ideas on how to grow, and we’re going to take it one step at a time,” he shared.
As for Alvin personally, his journey from shy employee to confident business owner continues. With the support of his wife and the rest of the Padboy team, he is ready to tackle whatever comes next.
- You can learn more about Padboy here.
- Read other articles we’ve written about Malaysian startups here.
Featured Image Credit: Padboy
