With his former team behind him, this M’sian chef took the leap to open his own pasta bar
If you’re a foodie in KL, you’ve probably heard of Back Alley Pasta. It was the kind of restaurant that had foodies buzzing—so much so that scoring a reservation probably felt like winning a lottery.
The waitlist stretched for months, and for good reason. The pasta dishes served there were anything but ordinary, blending familiar flavours with surprising twists.
Behind the scenes of its early success was Chef Jay, the man who founded the beloved spot with his then-partner. But a few months ago, Jay stepped away from Back Alley Pasta—a decision he made quietly, without revealing much to the public.
For many, leaving behind something so successful would have been a daunting move. For Jay, however, it was an opportunity to start anew and channel his vision into a brand-new chapter.
This leap of faith led to the birth of Base Pasta Bar & Bistro (Base), a restaurant that’s as much about good food as it is about strong principles.
Not an eureka moment, but a feeling of readiness
Jay started his culinary journey at the tender age of 19. For almost 15 years, he honed his craft, cooking in the bustling kitchens of Kuala Lumpur and Singapore.
These experiences, combined with mentorships under renowned chefs like Stephane Istel at DB Bistro Moderne and Paolo Petris at Zenzero Restaurant & Wine Bar, helped shape the chef he is today.
“There wasn’t really a great eureka moment,” Jay admitted. “It was more about feeling ready—ready to apply what my mentors taught me, ready to take what I’d learnt and do something of my own.”
This readiness led him to take the plunge into entrepreneurship with Back Alley Pasta, his first venture. Though we did inquire about his reasoning to leave Back Alley Pasta, Jay divulged nothing, choosing to focus instead on the founding of Base in Bukit Jalil.
It was a bold step, fuelled by his love for pasta and the desire to infuse it with local flavours.
“At Base, we go back to basics in everything we do,” he explained. “It’s about building a strong base—whether in the way we approach cooking or how we source local ingredients.”
Starting over is never easy, especially in an industry as challenging as F&B. Yet, for Jay, the move wasn’t about dwelling on setbacks but forging a new path forward.
“I think the toughest part was trying to get everything to work as efficiently as possible,” he shared with Vulcan Post.
“From dealing with contractors to setting up the kitchen and keeping team morale high—it’s all part of the process.”
The art of reinvention
Unlike traditional pasta bars with heavily Italian influences, Base takes a more contemporary route. Jay’s love affair with pasta began when he learnt to make it fresh.
“It blew me away,” he recalled. “I started exploring different doughs, shapes, and the stories behind each one. Pasta became my canvas—a medium to express creativity and celebrate local produce.”
The menu at Base is a testament to this ethos. It pairs pasta with locally sourced ingredients, incorporating techniques from various culinary traditions.
“We have so much great produce here,” Jay said. “Why not use them creatively? Whether it’s a French sauce or Japanese grilling, the goal is to create dishes that have an identity of their own.”
This approach not only sets Base apart but also keeps the team on their toes. “It takes inspiration from everyone,” he added. “It’s a collaborative effort to keep the menu fresh and exciting.”
Teamwork makes the dream work
For Jay, the heart of Base lies in its team. “They made the biggest sacrifices for me,” he reflected. “It’s my responsibility to do right by them—to help them grow, both as professionals and individuals.”
Building and leading a team is no small feat, especially when juggling the dual roles of chef and owner.
“It’s a balancing act,” Jay admitted. “On one hand, I need to keep the food and concept interesting. On the other, the numbers matter. How can I create something unique without breaking the bank while still offering it at an affordable price?”
Consistency and high standards remain the greatest challenges. Yet, Jay believes having a solid team is the key to overcoming obstacles.
With a strong team, one can dream.
Thus, the future for Base is as ambitious as its founder. Jay plans to collaborate with other chefs through pop-ups and kitchen takeovers, expanding the brand’s reach across states and borders.
While growth is on the horizon, he’s equally focused on staying true to the restaurant’s roots and principles.
“The most rewarding aspect is knowing that my team, family, friends, and regulars have my back,” he shared. “It’s their support, combined with God’s blessings, that keeps Base moving in the right direction.”
Starting over takes courage. Jay knows this better than most. “It’s important to have confidence and readiness to make the jump,” he advised. “But planning is key. Good planning, bravery, and faith—they’re what get you through, even when things go south.”
Jay’s journey from Back Alley Pasta to Base proves that when one chapter closes, another begins—and it can be just as meaningful.
- You can learn more about Base Pasta Bar & Bistro here.
- Read other articles we’ve written about Malaysian startups here.
Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing
Featured Image Credit: Base Pasta Bar & Bistro / William Ng
M’sia lacks hangover recovery solutions, so this trio launched a biz to change that
It’s not often that childhood friends remain a part of each other’s lives throughout the years, and rarer yet that they would be able to come together in their adulthood to start a business.
But such is the case for Nick Lai, William Soo, and Ernest Koong.
“The three of us have been childhood friends, knowing each other since we were young, though we pursued different career paths,” they shared. “Nick ventured into entrepreneurship and marketing, Ernest into trading and retail, while William made his mark in the nightlife industry.”
To be clear, each of them are established individuals in their own right. Nick is a serial entrepreneur who co-owns businesses in the automotive and F&B sectors. He’s the founder and managing director of Fincrew and NickMetrics.
Meanwhile, William has been in the nightlife industry since 2010 through ventures like IdartsHex and Ipongs, and later, his own darts bar.
With a background in wellness product development, William specialises in functional beverages and supplements.
Despite their different careers, the three stayed in touch and often met up for drinks.
“After the pandemic, our drinking sessions became more frequent, and as we entered middle age, wellness became a common topic of discussion,” they said.
During these conversations, they tried various hangover remedies available internationally. That’s when they realised that Malaysia is significantly behind in terms of drinking social wellness solutions.
“This gap inspired us to create Party8, a product that combines convenience, efficacy, and wellness to enhance the social drinking experience.”
Starting the party
The trio had everything for Party8 to hit the ground running: a full-fledged marketing and production team, extensive experience in retail and ecommerce, and a strong network in the nightlife industry.
This strong foundation allowed them to move quickly. Within weeks, they were already finding manufacturers and conducting all sorts of market research.
“Relatives in Japan and Korea, along with friends in Thailand, helped us procure hangover supplements, liver support products, and related vitamins available in their countries,” they explained. “These were sent back to us for testing.”
For weeks, the trio was practically drinking every day for weeks to evaluate the effectiveness of each product, with the help of drinking friends as testers.
They would send effective products to their manufacturer’s lab to analyse their contents and ingredients. From there, they’d determine which ingredients to include before testing the volume and pairing of each ingredient.
“At one point, a sample was so strong it caused headaches after consumption—a clear lesson in balance,” they admitted.
After rigorous testing, Party8 officially launched in April this year. Their hangover recovery aid features key ingredients such as milk thistle, ginseng extract, green tea extract, dandelion extract, inulin, curcumin, and more.
Their products are manufactured in Malaysia to maintain quality control and ensure compliance with local regulations.
In the first six months, the trio invested heavily, claiming that they burnt over six digits to establish Party8. Most of that went into hosting events, building the brand identity, and covering production and R&D costs for new products.
They shared, “This aggressive push was intentional, as we knew a strong launch would lay the groundwork for long-term success.”
This strong focus on R&D led to the introduction of a game-changer—a hangover relief vitamin stick. Touting it to be a “world’s first,” the product gained immediate traction, the team said.
By November, the Hangover Recovery Aid had gone through four restocks. They claim to have reached over 15,000 customers across Malaysia. To be frank, it’s much like a vape, but rest assured that it’s nicotine-free.
“Although profitability is on the horizon, we’re still prioritising reinvestment to expand our reach, develop new products, and strengthen our distribution channels,” they said.
Currently, Party8 products are available online through their own website as well as Shopee and Lazada.
Penetrating the market
Party8’s target market, as you might be able to guess, are partygoers.
Specifically, though, the team has found a particularly strong connection with the Chinese-speaking market. This is apparent through the Chinese content series they produce called After Hours.
“Now, here’s the funny part—none of the three of us can read Chinese,” the three shared with Vulcan Post. “We’re all English-educated, yet we’ve bravely ventured into the Chinese-speaking market, often relying on translation tools, our team, and a lot of guesswork to ensure we get the tone and context right.”
The team calls the journey “humbling and hilarious” but incredibly rewarding.
But Party8 isn’t the only hangover recovery aid offering in town. In fact, there were some active competitors in Malaysia when they launched. And since then, the number of players have only increased.
“The industry is appealing because it’s relatively easy to set up—a simple copy of ingredients and finding a manufacturer can get anyone started,” they said.
However, they believe Party8 stands out thanks to its full-fledged team that produces high-quality content, as well as their extensive network of partners and events.
Additionally, Party8 also has a unique edge through their vending machine background—Party Science Sdn Bhd was formerly known as Vendingtech Sdn Bhd. They’ve seamlessly integrated this vending background into the business, and have over eight vending machines across Klang Valley, providing a convenient sales channel that others don’t have.
Despite these advantages, the journey wasn’t without its challenges. For one, the team actually received a legal letter from a competitor because they ranked well for a certain Google search phrase.
“While we found this absurd, it unfortunately meant spending money on legal teams instead of focusing solely on growth,” they said. “It’s a reminder that success can ruffle feathers, but it also drives us to keep pushing forward.”
A stamp of approval
Building Party8, the trio knew that gaining professional credibility was essential. That’s where Dr. Denise Zhang came into the picture.
“We reached out to her with our product samples and detailed research on the ingredients,” the team explained.
Intrigued by the natural formula, Dr Denise agreed to test Party8 thoroughly, assessing its ingredients and their efficacy in supporting liver health, reducing fatigue, and aiding recovery.
“She gave us valuable feedback during the process, which we incorporated to refine the product,” the team said. “Her endorsement wasn’t just a formality; she recognised the scientific rationale and benefits behind Party8’s formulation.”
Apart from Dr. Denise, Party8’s products are also lab-tested for safety and efficacy by certified laboratories. The products meet all regulatory requirements, including certifications like MESTI, GMP, and HACCP.
Breaking through the stigmas
Promoting hangover recovery products may inadvertently encourage overconsumption of alcohol, though. The trio understands this, but assures that this isn’t their intention.
“Our mission is to promote balance and responsibility. We encourage consumers to enjoy themselves while being mindful of their health,” they emphasised.
Plus, the products aren’t exclusively for drinkers. With ingredients that support liver function, energy levels, and overall wellness, Party8 can be used as a daily supplement for those looking to maintain a healthier lifestyle, regardless of whether they consume alcohol.
That’s why the team is working on products that go beyond hangover recovery, focusing on overall wellness and lifestyle enhancement.
To support their product expansion, Party8 is looking to significantly increase their vending machine presence, focusing on high-traffic locations like malls, bars, and event venues nationwide.
“Our goal is simple: to make Party8 the go-to name for hangover recovery and party wellness, while continuously improving and growing our footprint in the market.”
Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing
Featured Image Credit: Party8
After decades in banking, this S’porean quit to pursue F&B and now runs his own restaurant
Diners of the 18-seater restaurant 8Picure in Tanglin might not know this, but chef-owner Gabriel Lee’s affinity hadn’t always been in cooking.
Instead, he had a good head for numbers. It’s the reason why he decided to go into banking. That, and the fact that the economy was doing well at the time.
“Everyone wanted to get into the financial industry,” he mused.
For decades, he worked in the bank, involving himself in backend matters for seven years, then as a relationship manager for seven more.
The latter role ended up coming with high stress levels, something that Gabriel overcame through his hobby: cooking.
And as he opted to go back to the backend of the bank as a business analyst, this hobby became something that he could spend more time developing.
“Eventually, I ended up doing customer service with a private bank. This was a 9-to-5 job and it offered me the time and space to fully develop my interest in cooking,” he shared.
Yet, it still wasn’t enough. Gabriel went on to learn how to cook professionally, leading him to leave his banking career behind to start anew in the F&B world.
Entering the culinary world
You’d think that a 40-something year old leaving his stable banking career to romp in Italy and the UK is having a mid-life crisis. But to Gabriel, it was the first page to his new culinary career.
He spent three months in Chef Academy in Terni, Italy, pursuing a Cuoco (Chef) certification. Then, he spent three months as an intern at The Kingham Plough in the United Kingdom.
“Upon my return to Singapore, I worked with the well-known Italian restaurant in Singapore, Forlino,” Gabriel shared with Vulcan Post. “This helped me hone my skills in cooking Italian cuisine and to learn how a restaurant operated.”
At the same time, he started doing degustation menus for friends. Over private dinners, he grew leaps and bounds as a chef. It wasn’t just his cooking techniques; he learnt to listen to the opinions of others and appreciate varying palates.
However, as his customers were friends, he wasn’t earning much at all. So, he ended up going back to the bank to work in a 9-to-5 role as a customer service officer.
“For the next four years, I worked in the day with the bank and did private service at home in the evenings,” he said. In essence, he was a banker by day, and a chef come nightfall.
This double life came to a close in the tail end of 2018, though, when Gabriel incorporated his own restaurant—8Picure.
Becoming a full-fledged business
Before 8Picure, Gabriel had been dishing out his experiences from home.
Referred by friends, many of his guests were corporate customers who wanted a different experience to share with and host their clients, Gabriel recalled. Most regulars were management executives, who would book a table once a month.
“Since my place could only host six to eight persons at a time, some of these executives had to dine twice in a week to host all of their clients,” he said.
Eventually, Gabriel’s base of regulars had grown so much that he had to turn some of them away.
“I realised I needed a bigger venue so that I could delight more of my friends and customers,” he said. Thus, he decided to open an actual restaurant.
Located in Tanglin, 8Picure is a fine casual dining restaurant with mid-level prices. The food, Gabriel said, is of higher quality than casual dining, yet affordable for the kind of quality and value offered.
The casual vibe wasn’t always the case, though. In fact, the current look came during a recent refresh. At first, the initial interior featured black walls, and it came across as too intimate and expensive looking. After almost six years, they decided to change up the ambience.
As a cosy 18-seater venue, the spot occasionally gets booked out as early as two months in advance, especially if it’s a festive season.
“Glad to say that we manage to keep our sanity by having Sundays and Mondays off despite a busy weekly schedule,” Gabriel said.
Growing amidst troubled times
But just because business is relatively steady doesn’t mean Gabriel plans to be idle. In fact, he has many goals in mind, one being to further develop the business to host more corporate functions.
“The plan is also to open a second more casual restaurant down the line,” he revealed. “This was in the original plan after a year of operating, but COVID set us back to square one and we are rebuilding the business.”
But financing fine and gourmet dining is difficult. Plus, as Gabriel said, customer behaviours have changed.
He said, “We had more frequent regular customers in the past compared to now. From what we know, certain customers are cutting back on their dining and wine budgets. Lifestyles have changed. Many expatriates are also no longer in Singapore.”
On top of that, business in Singapore is competitive and costs are high. Starting salaries have gone up by at least 66% from when he first started, Gabriel said.
All these factors mean that Gabriel and his team must constantly innovate and be resourceful to optimise operations and profits.
“Demand for fine dining is still there, but are diners looking for value or just high-end fine dining?” he wondered. “For some, maybe we are not expensive enough for them. However, we also have a lot of diners who usually dine at Michelin-starred restaurants but now come to us, once they know of our quality and value.”
Profiting from your passions
Pivoting in life isn’t easy, even when it’s to pursue a genuine passion. Although his passion had fuelled him, Gabriel’s top advice to budding entrepreneurs, especially those looking to enter the F&B industry, is not to start before you’re ready.
“We came into this business without fully understanding the manpower challenges and the cost management that we had to deal with,” he said. “If you want to step in to only make money, then this line may not be right for you.”
Indeed, F&B is a tough line to be in. Aside from costs, it’s a physically and mentally tiring career to be in. The saying “if you love what you do and you’ll never work a day in your life” isn’t necessarily true. You could get burnt out even while doing what you love.
“Sometimes, it gets tedious when money is an issue. But we must keep investing in ourselves and our business,” Chef Gabriel said to that. “I make it a point to set aside a learning fund for this. I encourage others to do so as well, if not it can get boring and if it does, then your passion may flag, and if this happens, then the business will flounder.”
Yet, despite all his warnings, the chef-owner believes that if you have a calling, you should follow it.
“Don’t get a job to make a living,” he shared. “Find something you are really passionate about to keep learning, and to keep young.”
Also Read: Malaysia’s semiconductor industry is ramping up, here are the companies that are hiring now
Featured Image Credit: 8Picure
Meet the company whose software is used by architects to design buildings like Merdeka 118
Heading into this event, I was certain that I would have a hard time understanding the conversation topic.
I’m referring to a sharing session by Graphisoft, a Hungary-headquartered company that produces Building Information Modelling (BIM) software products for the AEC (architecture, engineering, and construction) industry.
Considering their scope of work, I feared that their sharing would be a little too jargony and industry-specific for me to truly grasp.
Yet, my fears were quickly quashed. As the CEO Daniel Csillag took to the front of the room, I began to understand—and appreciate—what exactly Graphisoft does.
Here are some facts about this company that even people outside of the industry should know.
1. Merdeka 118 was designed with their solution, Archicad
If you’re interested in architecture, you may know that Malaysia’s tallest building, Merdeka 118, was designed by Australian firm Fender Katsalidis.
But a hidden fun fact is that Fender Katsalidis actually used—and pushed the boundaries of—Archicad to design this.
Archicad is a BIM software developed by Graphisoft, used by architects and designers in over 100 countries.
“We’ve been part of the journey with Archicad for all those years, for every new edition of Archicad that’s come along. It’s been a tremendous journey, and it’s absolutely part of our DNA,” Karl Fender, co-founder of Fender Katsalidis, commented.
To further elaborate, BIM is a workflow process that’s based around models used for the planning, design, construction, and management of building and infrastructure projects. BIM software is used to model and optimise projects by planning, designing, building, and operating BIM models.
But if you’re still confused about what Archicad is all about…
2. Their solution is like Sims 4 on steroids
At least, that’s the simplest example we can give you.
Just like how you can build and furnish a home on Sims 4, Archicad’s professional architectural visualisation tool lets architects translate their conceptual designs into compelling imagery of future buildings.
Of course, this is just one of many things Archicad can do, as it’s not just a platform for you to build and render realistic buildings.
Aside from letting architects and engineers envision and plan buildings, their solutions also solve a very real problem in the industry—labour, or the lack thereof.
3. They’re helping solve the labour crunch in the AEC industry
When asked what some unique challenges in Malaysia’s AEC industries are, the team was quick to point out the labour challenge. Of course, this is a challenge shared by many countries across the globe.
A local Graphisoft team member elaborated that numerous Malaysian projects become abandoned due to a lack of funds as well as labour.
Well, BIM is a tool that helps mitigate the skilled labour shortage. This is because it enhances the efficiency of the existing workforce.
Through detailed 3D models, BIM provides comprehensive insights into every aspect of a building before construction begins. This can help in identifying potential issues in the early stages, reducing the need for time-consuming and costly corrections later.
Ideally speaking, skilled workers can then execute their tasks more efficiently with a clear understanding of the project, which compensates for the reduced number of field personnel.
4. They’re developing some really cool AI tools
During the sharing session, we got to watch some of the AI tools that Graphisoft is developing in the background.
There’s the Archicad AI Visualiser that generates detailed 3D visualisations in the early design stages through an intuitive interface tailored for architecture and interior design.
Aside from that, they’re also working on something called “Design Alternatives,” a tool that creates refined design variations from simple concept models using text prompts. It’s basically like an AI-powered image generator, except it’s much more focused on buildings and is integrated with other Archicad functionalities.
Future innovations in this field involve AI-driven design assistance, automated compliance checks, and workflow optimisation.
Some of the experimental projects they showed aren’t necessarily going to be released, but it points towards the company’s innovative streak and continual commitment to improving and introducing new tools.
5. The Malaysian AEC industry needs BIM now more than ever
BIM adoption is actually accelerating in Malaysia due to a very important factor—government involvement.
The Malaysian Public Works Department (JKR) implemented BIM in 455 projects between 2021 to 2024 as part of its Strategic Plan 2021-2025, targeting 90% adoption in projects over RM10 million to enhance competitiveness.
Moreover, as we move towards a more sustainable world, the construction sector needs to be more cognisant than ever about reducing waste. It’s reported that construction projects typically over-order materials, resulting in wastage. This is something BIM can help mitigate, too, as it helps with the management of materials.
To up adoption, Graphisoft is focused on educating Malaysians on the importance of BIM, collaborating with government bodies and industry players to organise events.
From iconic buildings to everyday ones, BIM solutions like Graphisoft will help lead Malaysia’s AEC industry to a more sustainable, cost-effective future.
Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing
Featured Image Credit: Vulcan Post
These M’sians developed a prebiotic health drink 10 yrs ago that’s now enjoyed in 8 countries
When Branden and Allycia, founders of NutriBrownRice, left their jobs as flight crew, they never imagined their next journey would lead them to create a global wellness brand.
The duo, who had travelled to over 50 cities, was armed with not just a global perspective on nutrition but also an unshakable drive to make a difference.
“But our greatest lessons came from working in real estate sales after leaving the airline industry,” Branded said to Vulcan Post.
This phase taught them resilience, people skills, and financial acumen—skills that proved instrumental when they bootstrapped NutriBrownRice with savings earned during those years.
What started as a personal mission to address their son’s digestive health issues evolved into a plant-based product that’s now helping families worldwide.
From burnt pots to perfecting prebiotics
After his son’s digestive system was impacted by a course of strong antibiotics, Branden dived into research.
“Watching him struggle was heartbreaking,” he recalled. Combining Malaysian greenish brown rice with Belgium’s prebiotic technology, the couple embarked on a journey of experimentation in their kitchen.
“There were late nights and burnt pots,” Branden admitted, “but knowing our product could help others made every challenge worth it.”
They chose a bold path, creating a no-sugar-added formula despite warnings that it might not appeal to consumers, he said.
The result? A drink that is not only nutritious but also delicious. “Prebiotics are like a VIP buffet for your gut bacteria—they eat well, and you feel great,” he quipped.
Standing out in a saturated market
The prebiotic drink market isn’t just competitive—it’s downright saturated. With countless products claiming to boost gut health, carving out a niche requires more than a good recipe.
NutriBrownRice did just that by prioritising clean-label ingredients, a combination of Asian and European expertise, and hypoallergenic properties.
“People told us, ‘It’s impossible to stand out in this space,’” Branden said. “But we believed in our story and the quality of our product.”
According to the founder, what truly sets NutriBrownRice apart is its focus on authenticity. Backed by certifications like ISO 22000, HACCP, GMP, and Halal, the drink promises both quality and safety.
The funding that changed everything
In 2015, NutriBrownRice caught the attention of Cradle, a government initiative supporting innovative businesses. Their personal story and commitment to gut health resonated with the panel, leading to crucial funding, said Branden.
“The funding was a game-changer,” Branden explained. “It allowed us to invest in better equipment and scale up production.”
This turning point paved the way for international expansion, with NutriBrownRice now available in markets like Australia, the UK, Korea, and Singapore.
Branden attributes part of their pitching success to hours of watching Shark Tank and Dragon’s Den. “Those shows taught me how to tell our story and confidently communicate our value,” he said.
Taking NutriBrownRice to international markets felt both exhilarating and daunting. The brand gained visibility through trade shows like SIAL Paris and ANUGA in Germany.
“Seeing our products on supermarket shelves in Australia and Hong Kong has been surreal,” he shared.
But with growth comes challenges. “Cash flow is the toughest part,” Branden noted. Balancing production costs, marketing, and expansion efforts requires constant vigilance.
Yet, the couple’s complementary strengths—Allycia’s strategic calm and Branden’s relentless optimism—have helped them weather the storms.
The ultimate validation for Branden and Allycia is the loyalty of their customers. “Our very first customer from 10 years ago still drinks NutriBrownRice,” Branden said proudly.
Customer feedback has been both heartwarming and inspiring. One letter, in particular, stands out to the couple: “A woman wrote to say our drink helped her father, who had struggled with digestion for years. Moments like these remind us why we started.”
Dreaming big, staying grounded
Looking ahead, Branden and Allycia dream of bringing NutriBrownRice into homes worldwide, particularly in the US and EU markets.
They’re also planning to diversify their product line while staying true to their mission of promoting gut health and overall well-being.
“NutriBrownRice is more than just a drink,” Branden said. “It’s a lifestyle of wellness, care, and sustainability.”
You might even say that it’s a testament to what happens when passion meets perseverance—and when a family’s personal need grows into a solution for many.
- You can learn more about NutriBrownRice here.
- Read other articles we’ve written about Malaysian startups here.
Also Read: This Microsoft Copilot workshop convinced me that AI can help content creators, here’s how
Featured Image Credit: NutriBrownRice
Budget 2025 has set aside incentives for EV adoption in M’sia—but here’s what could be better
[Written in partnership with ChargeSini, but the editorial team had full control over the content.]
Tabled last month, Malaysia’s Budget for 2025 has included a wide array of incentives to support the growth and development of our country, including several initiatives supporting EV adoption.
This includes the continued import and excise duty exemptions, tax relief for home charging equipment, and road tax exemptions—all helping make EV ownership more attainable.
Yet, is it enough to really drive EV adoption amongst Malaysian consumers?
Speaking to local EV startup ChargeSini, we got some insights into what initiatives could’ve been helpful as Malaysia accelerates onward in our EV journey.
Incentives for charging station operators are missing
“While these measures are valuable for consumers, additional incentives directly aimed at Charge Point Operators (CPOs) like ChargeSini would enable faster expansion of charging networks and infrastructure improvements nationwide,” the ChargeSini team shared.
Even in the absence of specific incentives for CPOs in this budget, though, ChargeSini remains committed to growing Malaysia’s EV charging network to ensure accessible, reliable infrastructure.
RM100,000 EV cars are a start, but hopefully prices get lower
During the recent Budget tabling, the Malaysian Prime Minister had mentioned Perodua’s commitment to releasing an EV under RM100,000, which could be a gamechanger for many Malaysians.
Mind you, the Malaysian government has set a floor price of RM100,000 for imported EV cars.
This price point certainly makes EVs more accessible, but, as ChargeSini pointed out, affordability remains relative. For many Malaysians, this may still be a significant investment.
However, ChargeSini also added that as infrastructure develops and more incentives become available, they’re optimistic that EVs will continue to become more affordable over time, further encouraging widespread adoption.
On the bright side, ChargeSini sees the RM2,400 subsidy for CKD electric motorcycles as a positive step toward greener transportation options, especially in urban areas where motorcycles are a primary mode of transport.
“This subsidy can also benefit the many individuals using bikes for food delivery with platforms like Grab and Foodpanda, helping to reduce emissions while supporting the livelihoods of delivery riders,” ChargeSini shared.
The startup also shared that they are committed to supporting all EV users, and as such are actively exploring solutions to accommodate e-bikes at their charging stations.
No extension on four-wheel EVs
This means that the tax break will end by the end of next year.
This absence of an extension for individual tax breaks on 4-wheel EVs could impact consumer demand, especially among first-time EV buyers who benefit significantly from such incentives.
These tax breaks have been instrumental in making EVs more attractive and financially viable for a larger audience. Without them, some consumers might hesitate to make the transition, especially given the current cost of EVs compared to traditional vehicles.
But then again, these incentives are put in place as a start, not a handout that is meant to continue. With these initiatives, there should be enough demand to in turn develop Malaysia’s infrastructure and charging accessibility.
Because of that, ChargeSini remains optimistic that other incentives and growing environmental awareness will continue to drive EV adoption in Malaysia.
Still a work in progress
Nowadays, we see more and more EVs on the roads in Malaysia, from Teslas to BYDs. Hopefully, now with homegrown brands such as Proton and even Perodua joining in, EV adoption will continue to increase.
Even though there’s a lot more progress still to come in the EV space not just in Malaysia but globally, it’s important to see the strides that we’ve taken, and empower startups such as ChargeSini as they lead the charge.
Also Read: 3 benefits your tech startup will gain from joining MRANTI’s Supercharger Series, explained
Featured Image Credit: ChargeSini
