Using fresh investor funding, Singapore’s Tipsy Collective settles delayed staff salaries
Over 100 employees from Singaporean hospitality group Tipsy Collective, who were affected by delays in their October salary payments, were fully compensated by December 2024 following fresh investor funding from four of the company’s shareholders.
According to The Straits Times, the shareholders injected an undisclosed sum to stabilise the business, enabling the company to settle outstanding salaries and CPF contributions for September and October 2024.
Operations staff were fully paid by mid-November, while 20 headquarters employees received their full salaries in late November.
Established in 2019, Tipsy Collective operates 10 restaurants and bars in Singapore and one in Kuala Lumpur. Its recognisable brands include Tipsy Unicorn and Tipsy Flamingo.
Facing legal disputes and financial challenges, the company has closed two bars and one restaurant since October 2024. A spokesman confirmed to The Straits Times that affected employees were reassigned to the remaining seven outlets.
While funding requests were made to all six of the group’s shareholders—including co-founder David Gan and former chief operating officer Reuben Low—only Steady Property Trading, Novus International Enterprises, White Rock Asia Resources, and Singaporean Tora Widjaja, who together hold 59.39% of the company’s shares, contributed the new funds.
A recap of the company’s legal disputes
In August, Gan filed a lawsuit against eight parties, including the company’s shareholders and investors, accusing them of breaching a shareholders’ agreement and attempting to take control of the company.
The defendants accused Gan and late co-founder Derek Ong of financial mismanagement, citing examples such as the beach club Tipsy Unicorn’s construction budget doubling from S$3 million to S$6 million and debts of S$5.2 million to suppliers, contractors, and creditors.
Gan sought a temporary injunction to retain control of the board, but the High Court denied the request on October 15, 2024, allowing the majority shareholders to appoint new directors.
The company underwent a management change in November 2024, dismissing Gan as CEO, though he remains one of three directors.
The other directors are Indonesian businessmen Santosa Kadiman and Reino Ramaputra Barack. Barack has since been appointed chairman, with a new CEO taking charge.
Tipsy Collective’s spokesman shared that the new management is working to stabilise the company, a process that is expected to take six to 12 months due to challenges inherited from the previous administration.
Key strategies include rebuilding confidence with partners, landlords, and suppliers, as well as closing underperforming outlets like Tipsy Panda, O/T Bar in Woodsquare, and Wallich Manor in Sofitel Singapore City Centre.
Acknowledging the difficulties ahead, the spokesman emphasised the company’s commitment “to turn things around.”
The company is currently navigating a challenging period of transition and seeks the continued support of the community, partners and patrons, said the spokesman.
Also Read: S’pore’s Tipsy Collective allegedly delayed paying October salaries amid legal dispute
Featured Image Credit: Tipsy Collective
How this M’sian grew Sugarbomb from a home-based biz into a global perfume brand
When I received a SugarBomb perfume and diffuser, I didn’t expect to like either products. By virtue of the brand’s name, it sounded like the scents would be saccharine—a quality that I dislike in my fragrances.
However, much to my surprise, I actually found the scents to be very pleasing. For anyone that’s curious, it was the Fruity Burst diffuser and the Hush Lush Bloom perfume that I used.
When I found out that the business was a proudly Malaysian one, I was even more curious to learn more.
This is the story of how SugarBomb grew from a home-based fragrance brand to a full-fledged conglomerate with its own three-acre factory.
From aeronautics to aromatic
When Ahmad Azhari Rosli started SugarBomb in 2017, he had a simple goal in mind.
“When I started SugarBomb, my goal was to establish a perfume brand that would be affordable for everyone,” he told Vulcan Post. “ To be honest, I didn’t expect it to grow this fast and become as big as it is today.”
The business’ start, after all, had been humble. The founder himself had graduated with a Master’s degree in aeronautical engineering from the University of Bristol. Studying in the UK, he took up odd jobs, working as a cleaner and tour guide to make ends meet.
After completing his studies, Ahmad naturally began sending out his resume to various companies. However, it didn’t work out.
Although frustrated, Ahmad was also driven. He was willing to do any kind of work, including selling cakes online to driving a lorry to deliver goods.
Along his journey, he discovered the fragrance business, which he believes was at its peak during that time. So, in 2015, he boldly leapt into the perfume industry, asking his university friend Dr Muhammad Zamir Othman to join him.
From a home-based office to a three-acre factory
The business actually started in the UK, where the duo searched for perfume suppliers. Once that was done, they brought the mixture back to Malaysia and started making their own perfume.
Ahmad reportedly only had RM15,000 to start the business at the time, which wasn’t enough to rent out a proper office then.
Starting in 2017 from home, they moved to a small office by 2018. In 2020, just before COVID-19, they managed to move into a larger office.
The team managed to navigate through the challenges of the pandemic and successfully relocated their operations to a three-acre factory, dubbed the Home of SugarBomb.
The founder credits this growth to a myriad of reasons, such as keeping abreast of market trends.
“Customer behaviour and product preferences continue to change every year, so as a brand, we need to adapt to these changes,” he reasoned.
Initially, SugarBomb’s aim was just to scale within Malaysia. Today, though, they’re present in Brunei as well as Singapore.
From one product to multiple revenue streams
Nowadays, SugarBomb has grown to offer more than just perfumes. As mentioned, they also have diffusers, but beyond that, they have produced air fresheners, hand sanitisers, fabric fresheners, and more.
With each of these ranges, SugarBomb also changes up the branding accordingly, ensuring that the products are reaching the right audience.
Aside from the SugarBomb brand, there’s Secret Scent, SB Parfum, Blast, SugarBomb Air Freshener, Dr.Bomb, and The Perfume Factory, which is their retail store that distributes other perfume brands too.
They also have five revenue streams from five distribution channels. First, there’s a reseller system.
Then they have their own ecommerce and retail avenues—their own, as well as on consignment bases. On top of those, SugarBomb organises event tours across Malaysia.
According to the team, the monthly unit sales for perfumes across all categories, from 10 ml to 100 ml, are typically 10,000 units and above.
Their air fresheners have been a hit as well, with sales across the channels exceeding 50,000 units per month, Ahmad said.
From here to a fragrant future
There’s no doubt that SugarBomb has managed to expand quite impressively over the past seven or so years.
But they don’t want to stop here.
“We plan to become the biggest perfume company in ASEAN, so we need to produce a wide range of perfume collections,” the founder determined. “We must be able to distribute to different target markets and continuously adapt to marketing trends.”
Having sustained and grown his business thus far, Ahmad has picked up many kernels of wisdom over the years.
For budding entrepreneurs out there, he has three key pieces of advice.
“First, believe in your dreams and have the courage to envision a bigger future for your company,” he said. “Second, build a team that can support you in executing the plan to achieve your vision.”
“And lastly, be good with people—network as much as you can, because you never know who you might end up working with in the next five to 10 years.”
Also Read: Meet 5 M’sian founders who made it & are now helping to grow the next gen of startups
Featured Image Credit: SugarBomb
Remember playgrounds in restaurants? This Bukit Jalil cafe wants to bring that concept back.
As a kid, the ultimate treat to me wasn’t just a Happy Meal—it was heading to McDonald’s, with its tiny yet thrilling playground. I can still remember the joy of climbing through colourful tunnels, sliding down the spiral slide, and racing across the padded floors with other kids.
Those were moments of pure, unfiltered fun, where the food was just a side dish to the real attraction: playtime.
In recent years, though, play areas in mainstream fast-food chains have largely disappeared. For Abby’s Play Cafe‘s founders, that loss feels like a missed business opportunity.
When Abby was born, life changed for Leona Tee in ways she never imagined. Inspired by her daughter and conversations with close friends, she found herself dreaming of a space where families could gather, enjoy good coffee and food, and let their children play in a safe and stimulating environment.
That led to the birth of Abby’s Play Cafe, a bright new spot dedicated to creating a blend of food, play, and community right in the heart of Bukit Jalil, next to Pavilion Bukit Jalil.
The spark of an idea
For many parents, juggling work and parenting is no small feat—especially when young children have boundless energy and a need for stimulation.
“After giving birth, I realised there were very few places where parents could relax with a quality meal while letting their children have fun,” said Leona, who co-founded the cafe with her husband, Hendrick Lim, and a close friend, Tristal Lee.
“We wanted a place that doesn’t compromise on good coffee or food quality but also gives kids an engaging place to play.”
Abby’s Play Cafe began as a casual idea among friends, inspired by the needs of families. The journey, however, was not as straightforward as they initially imagined, especially since none of them had prior experience in the F&B industry.
Creating a kid-friendly space
It’s easy to see why so many cafes overlook family-friendly spaces. Setting up a playground area and keeping it safe and clean is challenging, not to mention costly.
“Even fast-food places like McDonald’s don’t really have playgrounds anymore. The maintenance costs, hygiene, and safety standards are high, which probably turns a lot of businesses away,” she explained.
The setup at Abby’s Play Cafe is two-tiered, with a simple play area on the ground floor where kids can colour and play at tables, and a more involved play zone upstairs with slides and climbing structures.
To help cover the maintenance costs and ensure the space remains clean, they implemented a minimum spending policy: RM35 per adult and RM10 for kids over two. This setup keeps the play area accessible yet manageable.
“Parents can easily keep an eye on their kids while enjoying their coffee, or even get some work done,” said Leona. “It’s designed with both adults and children in mind.”
Ensuring the play area is safe was a top priority. The founders consulted with playground designers to select features that would be safe for kids of all ages.
Each element was chosen carefully, from slide angles to padding around structures. Children using the play area must be accompanied by a parent or guardian, keeping everyone responsible and focused on the fun.
A menu to please both parents and kids
Offering quality food was non-negotiable. Abby’s Play Cafe serves dishes that appeal to both grown-ups and little ones, with some healthier options.
“Healthy food can be boring, and honestly, a lot of us don’t want just ‘healthy’ food when we go out to eat,” she said with a chuckle.
“So, we do a bit of both. There are nutritious options for parents who want something lighter, but we also have comfort foods that kids love.”
Their children’s menu avoids MSG, uses minimal salt, and skips sugar, providing parents with peace of mind about what their kids are eating.
From tasty pasta to crispy bites, the food is crafted to satisfy both picky eaters and more adventurous palates.
Competing in a crowded market
With just four months under their belt, the journey has come with its fair share of challenges. “None of us had experience in F&B before, so it’s been a steep learning curve. The biggest challenge has been managing operations,” the founder shared.
From training staff to handling customer service and even managing occasional “fussy customers,” each day brings new lessons.
The biggest expense so far? Renovations. Creating a safe and visually appealing space for children required a substantial investment in renovations and play equipment.
Not only that, one challenge the team faced was how to stand out in an area where cafes seem to pop up by the dozen.
“Cafes are everywhere these days, each with its own theme or gimmick,” Leona admitted. “But for us, the concept felt unique enough—there aren’t many places with high-quality play spaces and food combined.”
In Bukit Jalil, where families abound and several kindergartens and preschools operate nearby, Abby’s Play Cafe has found a natural audience.
For now, competition isn’t an issue, as there are few direct rivals offering this kind of hybrid experience, Leona believes.
Growing the kid-friendly spot
Looking forward, the team has plans to expand. While it may be too early to think about franchising, they envision adding new branches in other family-friendly neighbourhoods if all goes well.
For now, they’re focused on refining their menu, elevating their service, and improving the cafe’s ambience to create an even more welcoming environment for families.
Short-term goals include expanding the menu with fresh dishes and tweaking operations for a better customer experience.
In the long term, they aim to open a second outlet, perhaps in a different part of the Klang Valley, as they build on the foundation they’ve set at Bukit Jalil.
For parents who remember the thrill of McDonald’s playgrounds back in the day, Abby’s Play Cafe might just feel like a nostalgic upgrade—only with better coffee and a menu that parents will appreciate as much as the kids.
- You can learn more about Abby’s Play Cafe here.
- Read other articles we’ve written about Malaysian startups here.
Also Read: MDEC linked M’sian startups with Thailand’s tech scene & identified deals worth RM200M so far
Featured Image Credit: Abby’s Play Cafe
After 14 yrs running a franchise in KL, she opened her own restaurant serving Korean omakase
For many gourmands, there’s nothing quite as fascinating as omakase. The term itself is Japanese, meaning “I leave the details up to you,” showcasing a patron’s trust in the chef’s discretion in serving up a course to their liking.
Now, we’ve come across our fair share of interesting omakase in Malaysia. We’ve even heard of coffee omakase.
But a kimchi omakase is something that we’ve never come across—until now.
Offered by a restaurant named HANSIK Authentic Korean Restaurant in Sri Petaling, owned and run by a woman named Clara Lyou.
Creating a symphony with her food
Born in Seoul, South Korea, Clara was previously an underground musician and pianist. Before moving to Malaysia in 2004, she had worked in the wholesale business for clothing and accessories.
“When I first arrived in Malaysia, my children were still young, so I started a home-stay business, providing breakfast and dinner,” she reminisced. “Many guests complimented my cooking and encouraged me to open a restaurant.”
In hindsight, she realises that her love for cooking likely comes from her childhood. In fact, it runs in her blood. Clara’s parents had run a Korean restaurant, a traditional tea house, and a chicken shop.
While she didn’t pursue F&B as a formal career in Korea, as the eldest daughter-in-law in a large family, she often helped her mother prepare for family rituals and banquets. This laid the foundation for her skills in the kitchen.
Emboldened by the positive feedback and her past experience, Clara opened her first restaurant venture, which was a Chinese restaurant called “Buldodang” in Mont Kiara.
Later on, she operated the Sri Petaling branch of Daorae from March 2010 until August 2024.
Something to call her own
Running Daorae for 14 years, Clara realised that it was time for a change.
“As a franchisee, I had to adhere to the headquarters’ rules for menu and operations, which limited my creative freedom,” she shared. “This led me to create my own independent brand, HANSIK, where I could showcase my vision for Korean cuisine.”
Thus, on October 7, 2024, HANSIK was born.
Those who speak Korean will know the term HANSIK literally means “Korean food.” The reason for choosing such a name was clear—for Clara to pay homage to her grandmother and mother’s traditional homecooked meals.
“These days, there are many restaurants with Korean signs that serve non-traditional dishes, so I wanted to create a place where people could enjoy healthy, authentic Korean cuisine with a focus on delicious kimchi and rice,” she shared.
With that in mind, HANSIK offers set meals featuring grilled meats paired with side dishes and stews, along with a variety of stone pot rice dishes, savoury pancakes, and casual Korean snacks such as ramen, kimbap, and tteokbokki.
Clara shared that the recipes are crafted with her expertise, gained from her life in Korea as well as her journey with Daorae. It’s also informed by a dedication to healthy cuisine and kimchi, as well as continuous learning and collaboration with renowned kimchi masters.
But beyond her authentic Korean food, something else that is a unique ode to her home country is the offering of kimchi omakase.
Omakase, but it’s kimchi
With the K-wave and our highly connected world today, kimchi has become a globally recognised dish.
However, most are only familiar with napa cabbage kimchi, instead of the numerous varieties of kimchi, and usually as a side dish instead of the star of the meal.
Turning this on its head, enter HANSIK’s kimchi omakase. As the name suggests, this offering features a variety of kimchi as per the chef’s decisions, all paired with complementary dishes. They’ve also experimented with pairing kimchi with wine.
“Like wine paired with meals, I want to showcase how different types of kimchi can enhance the flavors of Korean cuisine,” she explained.
Through this, she hopes to introduce Malaysians to a wider range of Korean flavours and show that kimchi is a versatile, healthy, fermented food made from diverse ingredients—not just factory-made cabbage kimchi.
It helps that Clara is quite confident in her kimchi. So many people love her kimchi that it’s even supplied to Korean grocery stores.
“Growing up, my family would often have around 20 types of kimchi in the house, made by my grandmother and mother in friendly competition,” she recalled. “Today, I’m recreating those flavours.”
The kimchi are all made in-house at HANSIK, making use of Malaysia’s wide range of vegetables as well as some ingredients like perilla leaves and shepherd’s purse imported from Korea.
HANSIK’s current kimchi omakase menu is as follows:
5-Course Meal (RM58)
- Four types of kimchi
- Porridge with vegan white kimchi
- Pancakes with green onion kimchi
- Tofu with mustard leaf kimchi
- Boiled pork with perilla leaf kimchi
- Stone pot rice, kimchi stew, and daily side dishes
7-Course Meal (RM88)
- Six types of kimchi
- Porridge with vegan white kimchi
- Pancakes with green onion kimchi
- Tofu with mustard leaf kimchi
- Boiled pork with perilla leaf kimchi
- Young radish kimchi cold noodles
- Poached beef with napa cabbage kimchi
- Stone pot rice, kimchi stew, and daily side dishes
The omakase has been especially popular with local customers, Clara shared, though they’ve also attracted a number of Korean diners.
“This concept is unique, even in Korea, where kimchi-focused omakase experiences are not common,” she said. “Customers often express delight at tasting new types of kimchi, discovering the variety available, and enjoying the harmonious food pairings.”
Once the current kimchi omakase is fully established, she plans to introduce a “Season 2” version as well.
Standing proudly against the competition
The number of Korean restaurants in Malaysia has grown, but not all adhere to authentic recipes or standards. Rising costs have also led some restaurants to compromise on quality, which impacts sustainability.
However, Clara and HANSIK by extension aim to stay committed to excellence, offering high-quality taste, service, cleanliness, topped off with unique offerings such as the kimchi omakase.
Doing this will involve its own set of obstacles and challenges, but Clara is nothing if not persistent and determined.
After all, running a business in a foreign country has been nothing short of a significant challenge, especially with cultural and language differences among staff.
“However, we’ve built a strong team by fostering a family-like atmosphere and mutual trust,” Clara shared.
With over a decade of F&B experience under her belt, Clara aims to open a halal-certified kimchi specialty restaurant down the road, creating an interactive Korean dining experience with cooking classes.
Through those initiatives, Clara will be able to better spread the beauty of authentic Korean cuisine and kimchi with Malaysia.
- Learn more about HANSIK Authentic Korean Restaurant here.
- Read other articles we’ve written about F&B businesses here.
Also Read: Inside the exclusive programme for startups by Grab Malaysia, GXBank leaders & Endeavor Malaysia
Featured Image Credit: HANSIK Authentic Korean Restaurant
