Day: October 25, 2024

Why this 19 Y/O poured her life savings into opening Singapore’s 1st horror art jamming studio

They say everyone needs a safe space to release any pent-up frustrations, and one common avenue people turn to is art.

For 19-year-old Merida Lim, founder of SCURO, she sought solace from art, specifically horror art, since she was a teenager—despite not being a horror fan.

What drew me to horror art is wanting the ability to reflect the horror in my own life, like my anxiety in school and family life. Whenever I had breakdowns, I found that creating art and giving it a space to exist helped me process through it better.

I’m not a fan of jump scares or having nightmares after watching a horror movie, though.

Merida Lim, founder of SCURO

This was when she thought of giving others who had similar troubles a safe space, which led her to start Singapore’s only horror art jamming studio—SCURO.

Started as a pop-up

Horror is such a niche scene in Singapore—is there even a demand for it?

This was also a concern for Merida, which led her to start a pop-up studio at MurcyArt Gallery at Pasir Ris to test the demand.

The studio’s concept excited many, especially the local alternative community and those looking for a space to “explore their darker sides”. On the weekends, it almost achieved full bookings.

Merida shared that she invested S$800 as her startup capital, which was used to pay for the studio’s hourly rental and purchase art supplies. She also admitted that the profit margins were low after factoring these costs.

Nonetheless, the pop-up allowed her to refine the studio’s concept, and the receptiveness of Singaporeans gave her the courage to open a permanent studio in October—coinciding with Halloween.

However, that also meant higher rentals and having enough traction to sustain it. To secure her unit at Outram Park, Merida said she invested S$28,000, of which S$10,000 came from her personal savings, and her parents contributed S$18,000.

Marketing her studio’s concept was also a significant hurdle, as most tend to deviate from it. “For example, if I put vouchers at a shop, it takes a while for them to explain what horror art jamming is about. People have to see it for themselves to want to come,” lamented Merida.

So, that’s precisely what I did—I booked a horror art jamming session to discover what it was all about.

My experience at the “scary” art jamming studio

Now, I’d like to preface that I’m not the biggest horror fan and that this was my first art jam. Essentially, I am a blank canvas here.

I chose the soft guided horror art jam on a Saturday afternoon, which cost S$48 per person. I also paid S$15 for a “blood bag” (calm down, it’s just hibiscus tea) and a photoshoot.

As it was a soft-guided session, I had an art guidance teacher who helped me whenever I got stumped. Being a novice in painting and sketching, it felt comforting to receive her assurance, and it personally made me more proud of my finished product.

Different rock songs, from mainstream pop rock to Screamo, were played during the session. While I don’t listen to these songs regularly as I often find them distracting, ironically, they helped me focus on my painting.

Long story short, the atmosphere made me momentarily forget potential concerns, and I felt comfortable letting go of any inner frustrations. As I drew one of my personal fears out, it felt liberating when I stepped out of my studio with my painting.

Decided to pivot the business one week after opening

Since opening her studio, SCURO has formed a fanbase in Singapore, with their most viral TikTok video garnering 55,000 views at the time of writing.

However, despite the support she received, Merida knew that solely offering horror art jams was “not sustainable” in the long run.

I think I had this doubt for a while now, deep in my heart I knew I was starting my studio on unstable ground. I’m not super rich that I can spend a lot on marketing and time to convince people to try out my horror art jams, and it’s an unproven market too.

The trigger was looking at my bank account after my launch and the number of bookings and realising—yes, we have a very dedicated fan base but it’s not enough. I should make use of the resources I have and cater to a wider audience.

Merida Lim, 19, founder of SCURO

As of now, survival is Merida’s top priority for SCURO. Hence, she launched “Wonderland” and “Candlelight,” SCURO’s fantasy-themed art jams targeted at corporations and couples, respectively.

The studio is also collaborating with BlackLight Tribe, a rave party organiser that supports dark alternative creatives and community in Singapore, to offer neon art jams starting next week.

Ultimately, she shared that she wants SCURO to be a place for others to express their emotions through art.

That said, Merida clarified that she will continue offering horror art jams and stated that it will “always be a part of SCURO”, just not the main thing. “I want to explore different art jamming [formats] and see what works!”

To be honest, I’m still learning. I’m young, and I’ve made many mistakes. But I’m proud of myself for how far I’ve come.

I want people who come into SCURO to feel at home—that’s why I make them take off their shoes at the door and greet each of them like a dear friend. It’s a place of respite, for expressing oneself freely and feeling at ease. 

Merida Lim, 19, founder of SCURO

Embark on your startup journey with MAS-regulated ANEXT Bank, one of Singapore’s first digital banks for SMEs.

• Learn more about SCURO here.
• Read more stories about Singaporean startups here.

Also Read: This film festival wants to spook S’poreans with Asian horror, on screen and in the flesh

Featured Image Credit: SCURO

These M’sians quit law to build a meal replacement brand that’s now expanded abroad

From protein shakes to plant-based alternatives, the Malaysian market has seen an influx of products catering to different dietary preferences and lifestyles.

However, many of these meal replacements focus primarily on weight loss, often sacrificing essential nutrients in the process, said the founders of Tastebudds, Collin Chang and Joslyn Yip.

“The sole focus of too many meal replacements in the market is on weight loss, which means their calorific values can be as low as under 100 calories and completely free of carbohydrates. This leaves customers hungry and more likely to cheat on their diet,” Collin said.

That’s why the team at Tastebudds wanted to break away from that narrative, fuelled by their own motivations.  

From lawyers to entrepreneurs

Collin and Joslyn were both former lawyers with demanding jobs that led them to neglect their health and nutrition. 

As Collin explained, the idea for Tastebudds was born out of necessity. “The main determining factor would have been during our time working as busy lawyers where we would regularly skip lunch and eat dinner at odd times, which led to a host of health issues,” he shared. 

Both founders had always led active, healthy lifestyles, but their work commitments forced them to sacrifice their well-being for their careers.

Their conversations with colleagues revealed that this issue was widespread among people in demanding professions. 

After failing to find a suitable solution—healthy meals were either too inconvenient or expensive—they decided to create their own.

Thus, Tastebudds was launched with the goal of offering convenient, affordable, and healthy meal replacements to those who simply don’t have the time to prioritise nutrition in their daily routines.

Designed for satisfaction, not starvation

Unlike most meal replacements on the market, Tastebudds’ liquid meals are designed to be filling and satisfying, the founders said. Their products contain edible bits to make the body feel like it’s consuming an actual meal, helping users feel fuller for longer. 

“We wanted to make sure that our liquid meals have both the complete nutrients of a high-protein, low-carb meal while also having sufficient calories to keep you satiated,” the founders explained.

This approach sets Tastebudds apart. Their liquid meals contain up to 27 grams of protein, equivalent to a full serving of a good protein shake. The meals also include probiotics and fibre to promote gut health, addressing another common issue faced by many who skip meals regularly.

Tastebudds’ commitment to inclusivity goes beyond just nutrition. Their products are vegan-friendly and produced in halal-certified facilities, making them accessible to a diverse range of customers. 

“We’re actually not vegans ourselves, but we wanted our liquid meals to be accessible to people from all walks of life and dietary preferences,” Collin noted. 

A personal journey and sustainable growth

Tastebudds’ journey started with honey sachets before evolving into the comprehensive product range it offers today, which includes liquid meals and teas. 

These products are available on ecommerce platforms such as Shopee and Lazada. You can also purchase their products through their website.

Despite the initial complexity of developing their meal replacements, the founders remained committed to making healthy living accessible without breaking the bank.

One notable change in their business was the switch from bottles to recyclable pouches for their liquid meals, a move driven by both customer feedback and environmental concerns. 

“We switched over to pouches to allow our customers to fold the pouch and fit it practically anywhere. We also made sure to find recyclable plastics,” Collin explained. 

Challenges and future aspirations

Operating in a competitive ecommerce space poses its challenges, especially in a market where many Malaysians still prefer to see and feel products before making a purchase. 

Despite these hurdles, Tastebudds has embraced digital marketing, social media engagement, and promotions to stay relevant. The founders continue to innovate, constantly working on new products to meet the evolving needs of their customers.

Right now, TasteBudds is focused on expanding its presence across Malaysia. The brand is moving into more retail spaces to make it easier for people to physically experience their products.

“We’re looking at places like gyms, pharmacies, grocers, lifestyle service providers, and many more to carry our products because we believe we are serving a similar target market,” they shared. For them, it’s all about making it convenient for people to grab something healthy, wherever they are.

They’re also looking beyond Malaysia, having already launched in Singapore earlier this year. They’re planning to expand to other Southeast Asian countries in the near future.

“The issues we face with our busy lifestyles aren’t unique to just Malaysia. Any country with a major metropolitan population faces these issues,” they noted.

And no matter the market, their mission remains the same: to provide healthy, accessible options for people from all walks of life. They believe that anyone can benefit from incorporating TasteBudds into their lifestyle, and it’s this vision that’s driving them forward.

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

Also Read: Sidec aims to nurture 300 startups and SMEs to grow Malaysia’s GDP, here’s the game plan

Featured Image Credit: Tastebudds

After 10+ years of working in F&B in S’pore, these Penangites returned home to open a wine bar

When Chia Ye and Yee Ming decided to return home to Penang after a decade of working in Singapore’s bustling food scene, they weren’t just coming back for a change of pace. They were bringing with them a vision that would set the Penang F&B scene abuzz. 

With the help of their former boss and mentor, Bjorn Shen—a renowned MasterChef judge and culinary mastermind—they both co-founded NEP!, a cosy, fun-filled space offering natural wines and local fusion small plates. 

They launched their dream project in November last year, setting up shop in the heart of Lebuh Campbell Street, Penang.

A dream comes true

After 10 years working front-of-house in Singapore and 15 years of cooking in kitchens across different cuisines, Chia Ye and Yee Ming knew they had something special to bring to Penang. 

“Opening my own place was always on my wishlist,” Chia Ye recalled. And it wasn’t long before she found herself sharing this dream with her partner, Yee Ming.

The idea took off when they discussed it with Bjorn. Having worked under his guidance at Artichoke in Singapore, Bjorn’s immediate support became the final push they needed. 

“Let me help you with this!” Bjorn said, and everything clicked into place. With that, NEP! was born—a restaurant that blends natural wines with local flavours, breaking the traditional mould of wine bars.

For Chia Ye, returning to Penang also had a personal connection. The restaurant’s location at Lebuh Campbell Street holds fond memories from her childhood. 

“As a kid, I used to help my father deliver jackfruit around Penang,” she shared with Vulcan Post. “One of the stalls we always visited was right around the corner from where NEP! is now.” So when she stumbled upon the unit, it felt like destiny.

Why NEP! is different

Penang’s food scene is no stranger to fusion concepts, but NEP! plans to stand out with its natural wines and local small plates. 

“We’re not just offering good food and wine,” Chia Ye explained, “We’re creating a fun, approachable space.” 

Inspired by European trends, NEP! is a place where wine isn’t treated as an exclusive, intimidating luxury. Instead, it’s an experience for everyone—whether you’re a wine connoisseur or a casual drinker.

The idea of offering natural wines came from their love of drinking and experiencing wines. Though Chia Ye hasn’t had the chance to visit vineyards just yet, it’s something she’s eager to explore. 

“I believe wine is all about creating memorable moments,” she said. One such moment came during a conversation with a Spanish winemaker who shared, “Wine is like a lubricant for enhancing the atmosphere. Even if you’re drinking a cheap bottle, with good company, the experience will always be remembered fondly.”

That philosophy is central to NEP!’s approach. It’s not about fancy wine pairings or complex rules. 

At NEP!, guests are encouraged to explore wines based on their preferences. “I don’t have a fixed wine list,” Chia Ye said. “I shuffle the wines and ask my customers what they like—whether they prefer sweet or dry wines—and recommend based on that.”

Casual yet sophisticated

While many wine bars can feel exclusive, NEP! is designed to be relaxed and fun. “It’s more like a beer bar but for wine,” Chia Ye described. 

They intentionally stray from the formal wine culture, making their space approachable for everyone, from curious newcomers to seasoned wine lovers. 

That approachability is reflected in their small but thoughtful menu crafted by Chef Yee Ming, who brings his 15 years of culinary expertise into play. From French-Japanese fusion to modern Middle Eastern, Yee Ming’s diverse background shapes NEP!’s offerings, combining international techniques with local Penang flavours. 

And while natural wines don’t require strict pairing rules, Yee Ming’s dishes complement them perfectly.

“We aim to introduce a natural wine culture to Penang,” Chia Ye explained. “Our guests should feel comfortable exploring different wines and dishes without worrying about following traditional rules.”

With this combo, NEP! attracts a crowd of food and wine lovers, whether locals or tourists looking for a unique experience. With only 14 seats, the restaurant keeps things intimate and allows for a personal touch. 

“We encourage reservations because we want to ensure that no one makes the trip here only to find out we’re fully booked,” Chia Ye said. But they still leave room for spontaneous walk-ins.

The close-knit space also helps them manage their food waste effectively while maintaining freshness in everything they serve. “Our goal is to make everyone who walks in feel like they belong here,” Chia Ye adds.

Collaborations and looking forward

NEP! is already making waves through collaborations with other like-minded restaurants and wine bars. In August, they teamed up with Corevino in KL for a wine pairing session, and they’re excited about future partnerships.

They’re even planning to collaborate with Bjorn Shen next month to celebrate their first anniversary.

While they haven’t scheduled formal wine education sessions, they’re always happy to share their knowledge with guests during visits. 

“We see ourselves more as people sharing an experience rather than teachers,” Chia Ye explained. And it’s this casual, friendly approach that resonates with their customers.

Making wine accessible to everyone

As they continue to grow steadily, NEP! remains bootstrapped, with support from Bjorn.

“Our short-term goal is to continue providing great food, wine, and vibes to our customers,” said Chia Ye. “In the long term, we’d love to explore opening NEP! in other countries while staying true to our local fusion and natural wine philosophy.”

For Chia Ye and Yee Ming, this is just the beginning. They’ve created something special—a place where Penangites and visitors alike can unwind, enjoy delicious dishes, and discover natural wines, all in a fun, relaxed setting.

With their eyes set on the future, NEP! is poised to continue shaking up Penang’s F&B scene—one glass of wine at a time.

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

Also Read: SDEC 2024 will explore the latest trends in semicon, AI & ecommerce, here’s how to join

Featured Image Credit: NEP!

With the last of her savings, she started a biz that’s popularising sourdoughs in Seremban

As a kid, Shasha always had a feeling that she’d become an entrepreneur someday. Her family had a franchise store of BATA, the Swiss footwear brand, and she joined the venture very young.

When other five-year-olds were out causing harmless mischief, Shasha was helping out at the store. She’d assist customers who walked in asking for specific shoe sizes and the like. 

So when she was lost after her other career opportunities didn’t pan out the way she hoped for, she made the jump to start Summer Break Cafe.

“My soul is in business,” Shasha professed during our call.

I’ve heard other entrepreneurs share similar sentiments, but she said it with such conviction that I didn’t doubt her once. The more I learnt about her story, the more I understood where her confidence came from.

You see, despite being only 32 years old, Shasha has dipped her toes in various industries. From nursing to aviation, to human resource management and property, she’s picked up plenty of skills along the way.

But she could feel that entrepreneurship was in her blood, and she’s proving it with Summer Break Cafe, a bakery that’s making sourdoughs popular in Seremban.

Bouncing back from her struggles

At the time, she had been suffering from depression for two years. “[It was] very bad because I had commitments,” she shared and explained that her children were still very young.

Her previous PPE business wasn’t doing very well when the threat of COVID-19 eased up. We all know how bad the job market was back then too, which led to her income being stagnant.

Then along her road to mental recovery, she found a love for baking. 

With her savings depleting, she decided to get some baking supplies and began making bagel sandwiches to sell. “I knew I had to take this [business] seriously,” she said, if not for herself then for her kids.

That’s how Summer Break Cafe was founded in 2022. 

Shasha pushed herself to bake and sell as much as possible, with TikTok being her main “marketplace”. She’d create videos of her baking and assembling the bagels into sandwiches. Slowly, but surely, some of her videos would pop off and garner six-digit views. 

This encouraged her to expand her offerings, leading to the introduction of Summer Bake Cafe’s star product—sourdoughs.

She’s still rising to the occasion

If you’re a baker, you’ll probably know that sourdoughs aren’t the easiest to make, especially if you’re making the starters from scratch.

For context, a sourdough starter is a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise. The ingredients themselves are simple enough: flour and water. What makes it complex is the diligence in measuring and consistency. 

But Shasha wasn’t deterred by any of this. “I like the challenge, the challenge makes me think a lot about the bread. How can it be fermented? The bread is sour, so I need to find out why it tastes like that,” she said.

A solid nine months was taken to breed her sourdough starter, including trials and errors along the way. 

To raise more awareness about this new product, Shasha combined the business with her nursing knowledge. She’d create video content educating the public about the health benefits of sourdough loaves.

For example, it’s richer in nutrients, contains lower amounts of gluten, and is less likely to spike your blood sugar. The latter makes it a great alternative for diabetic patients who crave bread, who represent some of her customers now.

For the love of bread

While bagels set the foundation of Summer Bake Cafe, it was Shasha’s sourdoughs that propelled the business forward.

In fact, her sourdoughs always sell out at the end of each day, with 32 loaves being her highest record so far. That’s quite a feat for a full-time team of three, with six part-time helpers.

This doesn’t include the other offerings on her menu. On good days, they can sell over 300 freshly baked goods ranging from Vietnamese banh mi to focaccia, and even baguettes.

Back then, she only sold them online where customers could either pick up or have orders delivered. But since April this year, they’ve set up a permanent stall in Seremban at Picnic House.

From Fridays to Sundays, Shasha’s team will split up. Some of them manage their stall at the weekly Cyberjaya pop-up event called Lorong Belakang. Corporate workers make up the bulk of their Cyberjaya consumers, which isn’t too surprising.

What caught Shasha off-guard was how receptive the older crowds in Seremban were to her baked goods. You see, bagels and sourdoughs might be very popular in the Klang Valley but it’s quite uncommon in other states.

So it’s interesting to see the older generation taking a keen interest in them, especially knowing how difficult it can be to introduce new tastes to your palate with age.

It’s definitely dough-able 

With the two-year-old business steadily growing, Shasha intends to expand their reach as far and wide as possible.

They’ve already begun searching for business partners to open franchises in different locations. With the breads baked fresh daily, Shasha shared that they’ll start by shipping the products daily to partners. 

There are some concerns over maintaining the food’s quality, but she’s confident that this is the right move forward. “I’ll personally have to talk with food tech. I’ll make sure the taste [difference] isn’t very large,” Shasha said.

Summer Bake Cafe will be opening its first outlet in Melaka and KL soon. The brand’s cloud kitchen bakery in Seremban will also be available for walk-in customers not long from now.

But looking at the bigger picture, Shasha’s goal isn’t just to establish her business in other parts of Malaysia. It’s about bringing happiness to others with her sourdough creations.

“I met a cancer patient once who had a craving for bread, and because of sourdough, she can still continue to eat bread. [So] I hope my sourdoughs can bring more happiness in that way.”

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

Also Read: 5 scenarios in which you would appreciate having the reliable ASUS Vivobook 16 for work

Featured Image Credit: Summer Break Cafe