After nine years of its stay in Damansara Jaya, LI Restaurant will be closing shop on March 2, 2025.
Bittersweet for the founders as it may be, the decision at the very least is not one forced onto them by outside factors.
According to an interview they did with Malay Mail, it was something that they have been considering for a while now.
“We’re not closing a door; we’re opening our hearts to new beginnings,” said co-founder Lee Ziyan who shared LI’s story with us.
“And I promise, the story ahead will be filled with just as much love, warmth, and heart.”
Looking back
LI Restaurant is the creation of three 2014 graduates of the William Angliss Institute in Melbourne, Australia.
It was there that the co-founders would build up their experience, with whatever they chose to specialise in back then becoming their roles in LI today.
Ziyan worked in public relations, sales, and marketing with Park Hyatt Hotel Melbourne. She would fulfill these exact same roles come the restaurant’s opening two years on.
Lim Heng Kit, LI’s executive chef, honed his culinary skills in the kitchens of some of Australia’s best, including the multi-award winning fine-diners Attica and Brae.
Head Barista and executive officer Lim Yee Rui, meanwhile, worked in cafes crafting drinks whilst picking up on the ins and outs of operations and management.
“Upon returning to Malaysia we felt a strong desire to make our mark on the local F&B industry,” shared Ziyan.
The trio figured that their time in Melbourne would bring a fresh perspective to Malaysia’s F&B scene in terms of both food and hospitality. And it was this line of thinking that gave them the confidence to open LI Restaurant in March, 2016.
That same year, Tatler Malaysia would recognise them as the “Best Value Restaurant in Malaysia,” an accolade that they’ve held on to and referenced several times in the past.
Trusting their gut
According to the co-founder, “community” serves as the core focus behind the restaurant’s operations. It is also what influenced many of the trio’s business decisions.
As a neighbourhood restaurant, LI’s target audience was and still is the immediate residents in the area. Adapting to their evolving tastes was what led to them starting two new businesses in addition to LI.
Provisions, which opened in 2019, is situated right next to the restaurant and is their take on a cafe and bakery.
Ziyan describes it as a “natural progression” for LI, both as a complimentary piece to the restaurant and as an entry into the cafe and coffee segment of the F&B industry.
“It also allowed us to cater to a broader range of day-to-day needs, from quick breakfasts to relaxed catch-ups over coffee,” she added.
The trio’s second restaurant, Locus, would open four years later on September 9, 2023.
It is a smaller, 16-seat space that additionally plays host to both private and reservation-only events. It especially gives them the opportunity to experiment with “new flavours.”
“For us, this journey is about more than growth—it’s a promise to continue creating spaces where stories are shared, laughter fills the room, and connections are made,” she shared.
Which is why their gut told them that it was time for their near-decade-old restaurant to go. Priorities had shifted, and more energy needed to be put into growing their Provisions brand.
“We knew that focusing on Provisions Hospitality Group would give us a clearer vision and a more sustainable path forward,” she said.
“It was about choosing growth over comfort—difficult, but it just felt right.”
Last call
Right up until its final order, LI Restaurant will continue to serve customers in the week leading up to its last day of service.
Come April, however, long-time patrons will be glad to know that both Provisions and Locus will be updating their menus with long-time favourites of the restaurant. The newly-added recipes will feature some added tweaks to keep things fresh yet nostalgic.
“It’s our way of keeping LI’s legacy alive and continuing to share the comfort and joy these dishes brought to so many,” said Ziyan.
And equally, it could also be just the entry point needed for those who’ve never been to LI’s sister locations.
In the short term, the goal is to build stronger foundations for both Provisions and Locus. The hope is to see the Provisions Hospitality Group thrive, with value-aligning collaborations and partnerships on the table.
To achieve this, the trio will be following the same advice they have for new entrepreneurs in the F&B scene: Prioritise consistency in both food and service, stay adaptable, and take care of your team.
It is easy for anyone to lose heart saying goodbye to something that you’re so emotionally invested in.
For businesses, Ziyan noted the importance of honouring your feelings, celebrating the journey, and trusting that each step forward will contribute to your growth.
“We’ll always cherish what we built, and we are endlessly grateful to everyone who walked through our doors, shared a meal with us, and supported us through every season,” she said.
“As we move forward, our hearts are open to new possibilities, and we hope to bring as much love, warmth, and inspiration to every new experience we create.”
Featured Image Credit: LI Restaurant