Titan Digital Media’s parent company GCL goes public on NASDAQ
YouTuber Jianhao Tan’s media company, Titan Digital Media, a subsidiary of GCL Global Holdings, is going public on NASDAQ in the United States as part of GLC Global Holdings’ completed merger with special purpose acquisition company (SPAC) RF Acquisition Corp (RFAC).
A SPAC uses proceeds from its initial public offering (IPO) to merge with a private firm, and such mergers can let a private firm sidestep lengthy IPO processes to list its shares on bourses.
Founded in 2014, Titan Digital Media was established by Jianhao after transforming his passion for creating YouTube videos into a full-time career with the goal of “fostering the next generation of creators.”
The company was initially registered under the name ‘The JianHao Tan Co.’ However, after receiving backing from GCL, Jianhao later changed the company’s name to ‘Titan Digital Media Pte Ltd’ in 2018.
GCL, which produces and distributes video games across seven countries, announced plans to merge with RFAC in October 2023 in a deal valuing GCL at US$1.2 billion. According to Ng Tse Meng, the Chairman and CEO of RFAC, the merger with GCL was strategically chosen for its growth potential in the gaming industry.
From YouTube content to game development
With Titan Digital Media as part of its subsidiary, RF Acquisition Corp will now be able to seize a valuable opportunity to leverage the company’s KOL network as a “powerful distribution channel” for games.
According to the company’s website, Titan Digital Media boasts a portfolio of over 20 owned YouTube channels and has jointly achieved more than 10 million subscribers on YouTube. Boasting a team of over 70 in-house KOLs, they create cross-platform content across the lifestyle, gaming, and beauty sectors.
Beyond establishing an extensive KOL network, Titan Digital Media is now making strides into game development.
In an exclusive interview with Vulcan Post, Jianhao shared that the company’s business direction has evolved significantly since he first entered the YouTube space.
It’s been quite a journey. When I started creating content on YouTube, it was all about entertaining people and building a community. Over time, I realised how powerful the platform was, not just for content but as a business. That’s how Titan Digital Media grew—by diversifying into different ventures.
Jianhao Tan, co-founder of Titan Digital Media
Since the partnership with GCL came along, Titan Digital Media has intensified its focus on the gaming space—not only serving as a distribution channel for games through its KOL network but also expanding into game development.
“Titan Digital Media’s move into game development is a natural progression,” said Jianhao. “A large portion of our advertising revenue already comes from brands with digital products like games and apps. Since digital content is our strength, we have seen high conversion rates—viewers only need to click and download.”
In 2021, the company released its first game—Class Rush, a mobile endless runner game where players could take the role of one of the students of Jianhao’s web series Titan Academy—which, according to him, “topped the charts for weeks.”
Building on the “success of Class Rush,” Jianhao aims to leverage the company’s intellectual property (IP), which includes Titan Academy, to “create scalable gaming businesses.”
Note: Class Rush was temporarily removed from App Store and Play Store for updates. According to Jianhao, the game is expected to return by the end of the month.
By listing in the US, Titan Digital Media will have “access to capital that will help [the company] scale faster and innovate more aggressively.”
Currently, Jianhao revealed that the company is actively working on multiple new games and exploring ways to expand Titan Academy as a brand.
“The IPO [will help] us fuel these ambitions and position ourselves to compete on a global scale,” he said.
We plan to use the funds to invest in game development, expand our publishing capabilities, and grow our digital marketing operations.
This isn’t just about raising money—it’s about positioning ourselves as a global leader in gaming. We want to reach new markets, build more strategic partnerships, and create gaming experiences that resonate worldwide.
Jianhao Tan, co-founder of Titan Digital Media
- Find out more about Titan Digital Media here.
- Find out more about GCL here.
- Read other articles we’ve written on Singaporean startups here.
Also Read: From publication to distribution: GCL Asia founder on becoming a titan in the gaming world
Featured Image Credit: Jianhao Tan via Instagram
Backed by a M’sian grocery chain, this halal fried chicken brand is taking on fast food giants
Walk into any fast food chain, and nine times out of 10 there’ll be fried chicken on the menu.
KFC and Texas Chicken go without saying, and even Burger King, Domino’s, and our local Marrybrown have their own takes on this classic favourite. And that’s before getting into Korean fried chicken.
But amidst this saturated market, 30-year-old Adrian Chin believes that there’s still gaps to be found. That is why he started Chicago Chicken City (CCC).
A part of local supermarket chain Tunas Manja Group (TMG), his solution to being competitive is surprisingly simple.
Just be Malaysian.
Trial by fire
CCC’s now-general manager had no experience whatsoever in F&B, or running his own business. Instead, he was doing retail.
But wanting to pursue his passion for creating “unique dining experiences” and diversify his portfolio, CCC would be put onto the drawing board in April, 2021.
“The pandemic had drastically reshaped consumer behaviour,” Adrian noted.
True to form, though other F&B outlets were struggling to cope at the time, fast food thrived due to its convenience and comfort.
“We saw this shift as a chance to introduce a homegrown fast food brand that could meet these demands while standing out for its quality and value.”
In hindsight, Adrian admits that this was quite the bold decision. It’s not like the virus had suddenly just upped and left after all. But he believed in the months he spent developing every aspect of the brand from scratch.
With the backing of TMG who provided the necessary resources, infrastructure, and supply chain, his vision would be made reality come September that same year.
Of course, success is never guaranteed. This was not lost on the brand’s co-founder in spite of his confidence.
“When we first started CCC, it was more of a trial project,” he explained. “We wanted to explore the F&B industry but approached it cautiously, knowing it was an entirely new field for us.”
The initial focus was on understanding operational demands, quality control, managing supply chains, customer engagement, and branding.
Even their choice of location, Kuantan, was partly because it was the market he and his team knew best.
But soon enough, stories from happy customers about how CCC had become part of family meals or gatherings would reach his ears.
It was impossible not to want to go all in at that point..
“By the time we opened our second and third outlets, it was clear that CCC had the potential to grow into a major fast food brand,” Adrian shared.
A local twist
Despite “Chicago” being in the name, something that CCC deeply prides itself in is its Malaysian identity.
Adrian notes that the menu was crafted “specifically for Malaysian tastes,” with inspirations being drawn from local flavours. 12 of their 15 outlets are already halal certified by JAKIM, so all Malaysians can dine at CCC with peace of mind. The outlets pending certification are in Tanjung Lumpur and Kuala Lipis in Pahang, and Dungun in Terengganu.
“This localised approach gave us an edge and allowed us to stand out in a market dominated by international fast food brands,” he added.
At the start, CCC initially targeted itself towards families and teenagers.
Using chilled instead of frozen chicken, the idea was to offer large portions that would appeal to those sharing a meal or have big appetites.
As more students and office workers started pouring in, though, wraps and burgers were introduced into their lineup to provide a convenient on-the-go option.
Beyond just the menu, the brand’s patriotism is also reflected in how they choose to market themselves. They use Bahasa Malaysia as their primary language.
“It helps us create a sense of familiarity and pride amongst our customers, reinforcing that CCC is a brand built for Malaysians by Malaysians,” said Adrian.
So, then, you might be wondering, why “Chicago”?
The company’s name is simply in reference to the Western heritage of fried chicken. It’s not that they use Chicago-made recipes, or that the founders have a sentimental tie to the American state.
But more than that, it is also a representation of what the goal is for CCC’s image.
“Chicago, as a city, represents energy, vibrancy, and a bustling urban lifestyle—qualities we wanted to reflect in our brand.”
Though it may not perfectly capture their local pride, it certainly does spark a conversation.
Spreading their wings
Since opening in 2021, 15 self-owned CCC outlets have been opened across the country, with another 10 to 15 in the pipeline for this year, Adrian shared.
Over the next decade or so, the plan is to establish CCC in every state across Malaysia.
Following that is an expansion into the rest of Southeast Asia. Singapore, Indonesia, and Thailand were listed as examples.
“Our ultimate vision is for CCC to become a global ambassador of Malaysian culture, where every meal tells a story of our heritage and hospitality,” he explained.
“The road ahead is ambitious, but with dedication, teamwork, and the continued support of our customers, we believe that Chicago Chicken City can achieve this vision and become a proud representation of Malaysia on the international stage.”
- Learn more about Chicago Chicken City here.
- Read other articles we’ve written about F&B businesses here.
Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place
Featured Image Credit: Chicago Chicken City
After being forced to shut down her 17 Y/O restaurant, this M’sian chef dared to try again
To understand what it took for Chef Yenni Law to get where she is today with Meat Feds, you need to go back to her childhood.
Born in Taiping, she’s always found cooking to be fun. She was born into a family of great home cooks, but because of that, she never really got to do the important parts, such as the actual cooking.
“I was more like my mother’s minion in the kitchen, doing everything else except for cooking,” she said.
Little did she know that would lay the groundwork for her culinary profession.
But pursuing her studies at Taylor’s School of Hotel Management, Yenni didn’t think she would end up as a chef.
“I actually aspired to be a GM of some fancy hotel someday,” she recalled. “Somehow, due to some silly reasons, I chose to specialise in cuisine. Which was one of the subjects I really sucked at.”
Although she got bad grades at first, she knew she had to buck up or bear the brunt of putting her parents to shame. With her headstrong mindset, she ended up graduating with honours.
And that was how Yenni truly embarked on her tumultuous culinary journey.
Her own business
After 10 years in the industry, she had the chance to take over an existing failing business called Boathouse.
“I’ve always wanted to own a restaurant one day, but I knew very well that coming from a family whereby my parents were just schoolteachers it was impossible for me to own my own business,” the chef shared.
So when the opportunity arose to take on Boathouse, she was eager but scared. Going from being a chef to an entrepreneur, there were a lot of learning curves and challenges.
“As a chef, I wish to give my guests the best of what I cook or create, and the hard part is making sure it makes business sense doing it,” she shared. “Because we can’t run a business without money, and F&B is a cash business.”
To stay ahead of the curve, Yenni has to constantly wonder, “What do our guests like or dislike? What does it take for the team to feel happy? How are our suppliers doing? What are the festive seasons? How do we manage low seasons? How many people are showing up or not showing up for work?”
From relationship to financial management, there’s much for the chef-owner to consider outside of just cooking.
“Very often my parents would always ask me why I ever chose this profession. Why couldn’t I be a normal person and get a proper 9-to-5 job like every other normal human being? But I was never really an obedient child to begin with,” Yenni joked.
But through hardship and perseverance, the chef managed to sustain Boathouse, and even started to make a mark for herself. She was even offered to write a recipe book with a mini autobiography titled Meatology.
When it was published in 2015, Yenni also refreshed Boathouse, rebranding it to Meatology, too.
Closing shop
But 2019 came, and the COVID-19 pandemic struck. It was a fight to keep Meatology alive—one that they ended up losing.
“I had built my business over the past 17 years from a failing business to a profitable one—only to lose it all in the end,” Yenni expressed.
At that point, the restaurant had a capacity of 110 pax. But because of the pandemic, they could only rely on takeaways. The team tried everything from gimmicks and deals to giveaways and entertainment. They even livestreamed to sell their meats and teach people how to cook steaks at home.
For the entire year, that was all they did. Even when Meatology wasa allowed to reopen, they were only allowed to serve 30 pax in one seating.
“Those two years really took every dime we had from the business,” Yenni said. “By the end of it I just had to call it quits. I had to fold. I had already exhausted all funds including my life savings.”
She continued, “I could have called it quits sooner at the beginning of COVID, but I refused to go down without a fight. At least I know I’ve tried everything.”
The start of something new
Losing a business of 17 years is nothing short of shocking. For Yenni, it felt like losing a 17-year-old child.
“Depression started to creep in,” she admitted. “I accepted the reality that I no longer could run a business but didn’t have the courage to take my own life.”
Thankfully, she shared that these thoughts are in the past now. But it took a lot of will and perseverance to overcome them.
“I ate the humble pie and went out looking for jobs,” she shared. Thankfully, she had kind friends who would connect her with job interviews.
However, she felt that people were afraid to hire her for the sheer fact that she hadn’t been an employee for more than a decade at that point. Could someone like that really take orders?
Thankfully, another opportunity came. Yenni’s wine supplier reached out and asked if she was interested in running a restaurant with them.
At that point, she didn’t have other options left. With no money and no job, all she had left was her trusting mentee Shelly (who would be her business partner), a credit card, and a whole lot of experience.
“Having any confidence or not wasn’t even something to be considered at that point,” she said.
“It was only to do or not to do. Was I even scared and marred by the fear of my previous failure? Of course I was. But driven by that fear, I worked even harder than I ever did. It was like the threshold of being able to put in the hard work has been erased from my vocabulary.”
Thus, Meat Feds was born.
A meat-centric eatery, Meat Feds is all about sharing with people the many special and different parts of the cattle, which they do not usually get from a typical steakhouse.
Yenni believes that each part of the cattle is unique in its own flavour and texture, and wanted more diners to experience that.
After three years of collaborating with their wine partners, though, they decided to part ways. Meat Feds still works with them as a supplier, though.
Lessons over the years
Having been in the F&B scene for decades, Yenni understands that it’s ever-evolving. As such, it’s vital to stay nimble and agile. When times are moving fast, you need to move faster to stay relevant.
“So far, I am not content, and I always keep searching for ways and new skills to stay ahead of myself on a daily basis,” Yenni expressed.
This mindset is one that she extends to the rest of her team, too. Yenni’s ambitions for Meat Feds is to invest in their own talents and grow them to be entrepreneurs and their own partners.
“From this whole experience, I now am a strong believer that somehow the universe doesn’t give us what we cannot possibly handle,” she determined.
And clearly, Yenni isn’t someone who just survives through all her hardships, but thrives through them, too.
Also Read: Bigger is always better for displays, but size isn’t the only reason we like these 98″ TCL TVs
Featured Image Credit: Meat Feds
Some say romance & work don’t mix, but this S’porean cake shop’s 2nd-gen owners beg to differ
They say that you should never work with family or loved ones, but Zhuo Jia Yi and Chan Kai Yang are among the many couples who have debunked this saying.
The duo first met after matching on Tinder in 2019, where they realised that they were polar opposites of one another. “Kai Yang is a charismatic extrovert who used to party every week. I’m an introvert who’s always preferred to stay home,” Jia Yi wrote in a TODAY article.
Despite their differences, they got married in 2023, and together, they helm CakeInspiration—a cake shop that was founded by Jia Yi’s parents and known for their customised cakes.
Continuing her parents’ legacy
Watching her parents assemble cakes since she was nine, Jia Yi often helped out after school and during the holidays. Naturally, her interest in the business grew as it allowed her to hone her creativity. But that was not the only reason she wanted to carry her parents’ legacy.
Jia Yi explained that if she decided not to take over the business, CakeInspiration would have shut down when her parents retired. However, after watching her parents work for “16 hours straight” every day, she felt that it would be “a shame” given how dedicated they were to building and sustaining the business.
“I wanted to continue what they started instead of letting the business close down,” she firmly stated.
Her drive spurred her to pursue a diploma in Food and Beverage Business at Nanyang Polytechnic, as she wanted to gain the acumen needed to run and grow the business.
However, when she joined the business after graduating in late 2021, CakeInspiration’s sales were heavily affected by the COVID-19 pandemic, as large-scale events that require grand and intricate cakes were limited.
This led Jia Yi to expand CakeInspiration’s product range and introduce two brands: Eggyi.co, which focuses on bento cakes, and Petissier, which sells customised cakes for cats and dogs.
The cake shop also gained its first B2B orders, where they assisted cafes with crafting their menus. They also produced and supplied desserts and cakes for hotel events.
Always shoot your shot
On the other hand, Jia Yi’s husband, Kai Yang, comes from an engineering background. He has always aspired to run a business, which doesn’t come as a surprise, as his parents had their own business in the data storage industry.
Kai Yang also had the opportunity to pursue a six-month internship at a tech startup in Vietnam, where he was required to network with other business professionals through LinkedIn and cold-emailing, which became one of his valuable assets.
Upon returning to Singapore, he pursued other career paths and helped out at CakeInspiration over the weekends—but he soon identified a problem with the business. “I saw immense potential in their craftsmanship and products, but the brand lacked visibility.”
With a new challenge at hand, Kai Yang relied on his networking skills and reached out to established restaurants, hotels, and even luxury brands. “As a fan of luxury goods, I recognised that our customised cakes could be a great addition to luxury brands’ Customer Relationship Management (CRM) programs.”
One successful shot was when he connected with Vincent Phang, the CEO of the catering division of homegrown F&B powerhouse TungLok Group, who introduced him to F&B associations, opening doors to potential partnerships.
It was then that he decided to fully support Jia Yi in growing CakeInspiration and joined the company after the couple’s marriage in 2023.
Making it work
Being in the F&B industry is no easy feat. Operating costs such as rental and ingredients have only increased over the years, which has resulted in many businesses raising the prices of their offerings—CakeInspiration was no exception.
“It was not as easy for us to explain to our customers the reasons behind increasing our cake prices, and some of them will not take it that well,” lamented Jia Yi. With more brands and home bakeries offering customisable cakes, the competition has also become more intense.
To sustain CakeInspiration and ensure its growth, the duo decided to focus on building its B2B business, with Kai Yang noting its consistency.
“With a fixed number of orders coming in every month, we can better project our sales. We have experienced very dry months after the pandemic, and it was not easy to have enough sales via the B2C route; our B2B business covers a part of our running costs, which helps to ease the stress,” he explained.
However, Kai Yang added that establishing credibility and relationships with the big guys “took time.” Many luxury brands and corporate clients have go-to suppliers, making it essential for CakeInspiration to distinguish themselves with their niche—”full customisation and quality.”
“Many people assume cake customisation is as simple as picking a design from a catalogue. We often have to educate them on the craftsmanship and time required, especially for handcrafted figurines,” added Jia Yi.
It seems that they made the right move, as they claimed to have not only recovered the losses incurred from the pandemic but also increased sales by 20 to 30% since mid-2023.
CakeInspiration also secured partnerships with many client brands, including Singaporean hospitality giant Ascott, who asked the couple to organise cake decorating classes for residents at two of its serviced apartments, Ascott Orchard and Raffles.
Looking forward, the cake shop will be renovating its storefront at Joo Chiat in a bid to look more “welcoming” to customers. The duo is also considering launching a takeaway cafe concept after renovations have been completed and will introduce more cake-decorating workshops.
Jia Yi and Kai Yang may have contrasting personalities, but they’ve managed to make their partnership work, both in love and in business.
However, for some couples—including Jia Yi and Kai Yang—striking a balance between work and personal time is an ongoing challenge. While the duo are “still new to this,” they have some tips that help maintain harmony in and out of work:
“Keep the romance going. We are not just business partners but life partners as well, that has to be kept in mind,” emphasised the couple, proving that romance and work can mix.
Also Read: How this S’porean couple went from baking jelly cheesecakes at home to bringing in millions
Featured Image Credit: CakeInspiration
