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How these M’sians with no F&B experience “accidentally” built a dessert biz that’s now 14 Y/O

In the world of 2011, online bakeries and fine dessert patisseries were a rarity. Flavours like red velvet, lemon, and passion fruit were hard to come by. 

At least, that’s according to Ee-Lyn and Hazwan, which is why they took it upon themselves to try baking and selling what they wanted to eat.

However, neither of them had any experience as entrepreneurs. Ee-Lyn worked in advertising, journalism, and PR. Hazwan on the other hand was in sales and marketing as well as did headhunting.

But still, they wanted to try. The two gave themselves a year to see how much they could accomplish… and they haven’t looked back since.

As a career that they stumbled into on accident with no planning or training, there was only ever one right name for them.

“The Accidental Bakers.”

When opportunity knocks

When they first started as a home business in 2011, The Accidental Bakers was a part-time gig for Ee-Lyn and Hazwan.

Come late 2013 though, working the oven after work and on weekends steadily started taking up more and more of their time as orders began to pile up.

“We hit a crossroad and had to ask ourselves, what do we actually want to do?” said Ee-Lyn. “Work in corporate? Or bake full time?”

The decision was not one that they took lightly, and the two gave themselves six months to prepare.

Finally, on April 1, 2014, the duo decided to take the plunge and leave the corporate life behind for good.

The decision to take that risk of committing full time would eventually lead them to La Juiceria in 2015. At the time, Ee-Lyn and Hazwan were looking for a central kitchen. Before, the two were baking out of their own homes and wanted to have everything under one roof.

“One of the founders of La Juiceria heard us during an interview on BFM,” Ee-Lyn explained.

“Coincidentally, La Juiceria, who had their central kitchen in Sri Hartamas at the time, was looking to move out to a much larger location and contacted us to see if we wanted to take over their existing space.”

10 years on, Sri Hartamas remains the home of The Accidental Bakers.

In the eye of the storm

Having set up pop-up stores every weekend around the KL area, the idea of a brick and mortar store soon came into view a year on.

They wanted a central area that was busy and accessible to locals and tourists alike. And where better for that than the ever popular Pavilion KL?

“We thought to ourselves, ‘They’ll never consider us, we’re a small little local brand,’” said Ee-Lyn.

Yet to their surprise, their proposal was accepted. They earned a spot in the then up and coming Pavilion Elite.

But then came the question.

“What do we do now?”

As neither had any experience setting up a retail store, Ee-Lyn and Hazwan had to adapt fast. 

From plumbing to wiring, the pair spent many late nights to make the store a reality. But while they found the transition from pop-up to a permanent store easier than expected, a new challenge had presented itself—staffing and scheduling.

Abiding by Pavilion’s 12-hour operating window on top of finding reliable workers proved difficult.

“We eventually did find absolute gems who have stayed with us for more than five years now,” Ee-Lyn continued. “We strongly believe that if you take care of your team, they will take care of your customers.”

Against the grain

The Accidental Bakers’ growth would continue with the creation of BROWNIESBAR in 2016. Operating as a sister brand, it specialises in the companies’ brownies, as the name implies. 

The idea first came about when the two were trying to find their footing amidst 2015’s boom of online bakers. Though thriving overseas, the concept of a store solely focused on brownies had yet to exist in Malaysia, the founders said.

“Brownies have always been our best selling dessert since day one,” said Ee-Lyn. 

Orders would range from a single piece to entire trays. Some customers even expressed their desire to purchase them daily. And so, they tried their hand at a permanent location.

In August the following year, The Accidental Bakers would open a second outlet at the Gardens Mall.

Keeping up with the times

14 years on since joining the industry, the market for baked goods has become increasingly more saturated. Services and platforms that ease the process of ordering and delivering have entered since, lowering the barrier to entry for new bakers. 

Of course, that makes things easier for Ee-Lyn and Hazwan as well. No longer do they need to handle deliveries themselves, something that they’re very thankful for.

But related to that, another noticeable change was in customer behaviour post-pandemic. 

“Customers today are more likely to place an order for desserts online as opposed to physically,” she elaborated.

So significant was this switch up that physical stores no longer felt necessary for the two. Eventually, the decision was made to close The Accidental Bakers’ Pavilion and Gardens outlets.

“We ended up saving so much in terms of overheads,” said Ee-Lyn. As the icing on the cake, they were now free to open and close as they pleased, returning to their roots in doing pop-ups.

Some things, however, will never change for the two. Though they have moved into more managerial roles, Ee-Lyn and Hazwan are still very much hands-on when it comes to baking.

Looking towards the future, The Accidental Bakers will be pursuing a halal certification.

Ee-Lyn also shared that they have plans for more outlets soon as they explore the downtown Kuala Lumpur and Subang areas.

With deliveries starting in Singapore, they have their eyes on the Indonesian market as well.

Though their start may have been accidental, their success today was achieved by no accident.

• Learn more about The Accidental Bakers here.
• Read other articles we’ve written about F&B businesses here.

Also Read: Critical convos with a focus on impact: How MRANTI is bridging local & global markets

Featured Image Credit: The Accidental Bakers

Singapore’s public toilet rankings are out—and coffee shops are dirtiest… again

If you’ve ever walked into a coffee shop toilet in Singapore and immediately regretted it, you’re not alone. 

According to a recent study by Singapore Management University (SMU), coffee shop toilets remain the dirtiest among public restrooms, despite years of efforts to improve hygiene standards. 

In a survey of 2,602 public toilets in Singapore, coffee shop restrooms scored a dismal 46.26 out of 100—the worst among all categories. Hawker centre toilets fared slightly better (66.28), while shopping malls (77.01) and MRT stations took the top spots for cleanliness (75.97).

Why are coffee shop toilets so bad?

The problem isn’t new. This study, conducted in 2016, 2020, 2023, and again in 2024, consistently finds coffee shop toilets at the bottom of the list. 

This raises the question: Why has nothing changed?

One major issue is the lack of proper cleaning schedules. The study found that outdated or entirely missing cleaning logs were common. This means no one is held accountable for maintaining these facilities. Instead, clogged sinks, filthy toilet bowls, and poor ventilation remain the norm.

Another problem is the lack of participation from coffee shop owners in improvement programmes. The Toilet Improvement Programme, launched in 2020, offers up to 90% co-funding (capped at S$45,000) for improving toilet design, installing sanitary fittings, or adopting technology to facilitate the cleaning and maintenance of toilets in coffee shops.

Yet, only 44 out of more than 1,000 coffee shops have signed up. So, if there’s financial aid available, why aren’t more coffee shops taking advantage of it?

Would you pay for a clean public toilet?

Interestingly, nearly half of the 4,905 people interviewed in the study said they would be willing to pay for a clean public toilet. 

Among them, 82% were open to paying between 10 cents and 30 cents, while 42% said they would pay up to S$1 for guaranteed cleanliness.

Although coffee shop toilets, which are privately operated, are usually free to use, some town councils charge fees for access to toilets in certain hawker centres.

However, enforcing such a rule could be tricky. Would businesses use this as an excuse to charge customers without actually improving facilities? Without proper regulations, there’s a risk that people will still get the same dirty toilets, just with a fee attached.

Nonetheless, according to the Straits Times, World Toilet Organisation founder Jack Sim suggested a “name and shame” approach to pressure coffee shop owners into maintaining cleaner toilets. 

It’s an interesting idea—publicly listing the dirtiest toilets could motivate operators to improve, but it could also backfire if businesses simply ignore the negative press.

Authorities have already ramped up enforcement. In 2024, the Singapore Food Agency (SFA) suspended 10 coffee shops for toilet-related offences, a sharp increase from just one suspension in previous years. 

More than 1,200 enforcement actions, including fines and warnings, were issued in 2024 alone. Still, the numbers indicate that many establishments continue to neglect basic hygiene.

The habits start from within

While coffee shop operators must take responsibility for providing clean facilities, customers also have a role to play. Here are some simple practices that can help:

1. Flush properly: It sounds obvious, but many users fail to flush thoroughly, leaving behind a mess for the next person.

2. Dispose of tissue paper correctly: Don’t clog the toilet with excessive paper. Use provided bins if necessary.

3. Keep sinks clean: Avoid leaving behind food bits, cigarette butts, or other waste in the sink.

4. Encourage reporting: If you notice an issue, report it to the management instead of ignoring it.

5. Use the facilities with consideration: Basic respect for shared spaces can go a long way.

The SMU study has once again highlighted the dire state of Singapore’s coffee shop toilets. While increased penalties and financial incentives exist, real change requires accountability from coffee shop owners, stricter enforcement, and a shift in public behaviour. 

Until then, it seems like holding your breath and rushing through the experience remains the best strategy when nature calls in a coffee shop.

• Read other articles we’ve written about Singapore here.

Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

Featured Image Credit: Bar Talks

Singapore Airlines named one of the top 50 most admired companies in the world by Fortune

Singapore Airlines (SIA) has been recognised as one of the top 50 most admired companies globally, ranking 28th and claimed the top spot as an airline on Fortune’s World’s Most Admired Companies 2025 list.

It is the only Singapore-based company on the list and the second-highest-ranked Asian company, following Toyota.

SIA has consistently made it onto Fortune’s list for 23 years, improving its position from 34th in 2021 to 28th in 2025.

“At Singapore Airlines, we are firmly committed to setting new standards in air travel and maintaining our industry leadership position,” SIA chief executive Goh Choon Phong was quoted saying by the Straits Times.

“This accolade from Fortune magazine reflects the passion, dedication, and resilience of our people, who continuously strive to deliver a world-class travel experience.”

One out of 650 companies surveyed

Fortune’s “World’s Most Admired Companies” list highlights organisations most respected by their peers. It includes over 650 companies from more than 50 industries, with a broad representation from the U.S., Europe, and the Asia-Pacific region.

The rankings are determined through an extensive evaluation by consulting firm, Korn Ferry and business magazine, Fortune, analysing 650 companies and surveying more than 3,300 executives. 

These companies are judged on nine key attributes, including:

• Global business effectiveness
• Ability to attract and retain top talent
• Long-term investment value
• Innovation
• Efficient use of corporate assets
• Social and environmental responsibility

“The world’s most admired companies don’t earn their ranking through financial results alone. They also get there through the reputation of their leadership, their ability to attract and retain top talent, and a strong culture,” said Laura Manson-Smith, Korn Ferry’s global leader of organisation strategy consulting in a press release. 

The factors behind SIA’s success

SIA also claimed the top spot in the airline industry rankings, moving up from second place in 2024. Delta Air Lines came in second, followed by Lufthansa, SkyWest, and ANA.

One of the key factors contributing to SIA’s success is its focus on customer service. The airline is known for its high level of hospitality, well-designed cabins, and luxurious in-flight experience, which have earned it multiple accolades, including “World’s Best International Airline” and “World’s Best Cabin Crew Staff.”

Additionally, SIA seems to be at the forefront of innovation in the industry, introducing new cabin designs, advancing sustainable aviation fuel initiatives, and enhancing digital customer service. These efforts were also recognised when SIA won the “World’s Best First Class Cabin” at the 2024 Skytrax World Airline Awards.

The list, which is primarily made up of US-based companies, placed SIA ahead of major multinational corporations and brands like Air France, Emirates, and Japan Airlines.

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While the airline’s focus on customer service, innovation, and sustainability efforts cannot be denied, the evolving challenges in the aviation industry such as rising fuel costs and environmental concerns could impact its future standing. 

Time will tell if SIA can continue to maintain its position as competitors adapt to the same industry shifts.

• Learn more about Singapore Airlines here.

Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

Featured Image Credit: Singapore Airlines

This S’porean became the new owner of a 37 Y/O bak kwa biz—except she doesn’t eat pork

It’s that time of the year again—Chinese New Year is just around the corner, and we all know that no gathering would be truly complete without the smoky-sweet aroma of bak kwa.

Each year, homegrown bak kwa brands like Lim Chee Guan and Bee Cheng Hiang continue to see long lines of eager customers during the festive season, but newer brands have also popped up in the scene, hoping to disrupt the century-old industry.

One such newcomer is Century Bakkwa, which offers handmade, charcoal-grilled bak kwa crafted from Spanish Iberico pork. The brand is helmed by 34-year-old Simbian Chua, who brings decades of experience in the F&B industry to her craft.

A 37-year-old recipe

Century Bakkwa first opened its doors in 2021. However, Simbian claims that its recipe was created decades ago—in 1988, to be precise.

Initially, I assumed it was a family recipe, but I quickly discovered that wasn’t the case when I first spoke to Simbian. Surprisingly, she and her family do not, and have never, consumed pork—and that includes bak kwa.

I grew up in a staunch Seventh-day Adventist family, which meant that dining out was uncommon due to dietary restrictions. My parents have never eaten pork in their life, and I don’t too.

You can ask my friends and family—they’ve never seen me eating pork, even if I order wanton mee with lard, etc., I remove it from the dish.

Simbian Chua

How, then, did she acquire the bak kwa recipe and start her own business despite not consuming pork herself?

“Century Bakkwa’s master recipe was created by a bak kwa maestro whom I got to know through a mutual friend about four years ago,” Simbian shared.

The duo quickly hit it off, and during Chinese New Year some years back, the “bak kwa maestro” sought her help to cope with the festive period’s rush orders.

After supporting his operations for about two weeks, he approached her with a proposition: he wanted her to take over the business as he was turning 65 and was looking to retire.

In his own words, he said that he would rather bury the recipe with him to his grave, like Apollo char kway teow’s founder, if he did not find a suitable successor to continue his craft.

Simbian Chua

He was no longer willing to continue the business as it was “very manpower-intensive”—finding skilled workers capable of grilling bak kwa over charcoal without burning it proved challenging, ultimately leading him to retire and exit the business.

As the opportunity presented itself, Simbian decided to take the leap and venture into the industry by launching Century Bakkwa at Dunlop Street.

“I want to stick to our DNA”

Soon after starting Century Bakkwa, Simbian faced the same pain points that had troubled her predecessor: producing charcoal-grilled bak kwa was just too laborious.

However, she believes that this is precisely what makes the business unique.

“Most bak kwa businesses use combination ovens to produce their offerings, moving away from traditional methods like charcoal grilling,” she explained. Using combination ovens allows these businesses to produce and sell bak kwa in larger quantities, but for Simbian, this comes second to authenticity.

The reason why I don’t do that is because I want to stick to our DNA—and our DNA is to make bak kwa that is charcoal-grilled. Yes, it is laborious, but the resulting texture and taste are completely different.

Simbian Chua

Due to the demanding production processes, Century Bakkwa produces only a limited quantity of bak kwa each year. This exclusivity, combined with their traditional methods, positions their products among the priciest on the market—even compared to heritage brands.

For example, 500 grammes of Century Bakkwa’s traditional bak kwa starts at S$58, whereas other brands, such as Bee Cheng Hiang, offer the same quantity starting from S$37.50.

Yet, the brand still sees a steady demand. While Simbian remained tight-lipped about Century Bakkwa’s financial figures, she shared that the brand saw a 25% increase in sales during the current festive season compared to the same period last year.

“For the price we’re asking, people recognise they’re paying for the difference,” she stated confidently.

Quality alone isn’t enough

Simbian takes her commitment to quality seriously—despite her religious beliefs of not eating pork, she revealed that she makes an exception to taste her bak kwa, ensuring that it meets her high standards.

However, quality alone isn’t enough to stand out in Singapore’s competitive F&B scene. To stay relevant and attract new customers, the entrepreneur believes that innovation is key.

Consumers are increasingly seeking unique and high-quality culinary experiences in Singapore’s F&B landscape. For aspiring entrepreneurs, I advise focusing on authenticity, understanding your target audience, and being open to innovation while preserving the essence of your offerings.

Simbian Chua

With her extensive background in F&B—having worked as a cook and started her own Indonesian-Chinese food catering business, Indocin Food, before launching Century Bakkwa—Simbian has experimented with new flavours and different offerings to set her brand apart.

Century Bakkwa currently offers five different flavours of bak kwa, including truffle and yuzu osmanthus. Most recently, they’ve also added a sugar-free bak kwa option to cater to health-conscious customers and those with dietary restrictions or health conditions that limit sugar intake.

The brand is also known for its bak kwa croffles—crispy, flaky croissant-waffles topped with their signature bak kwa, which are available in-store.

“We wanted to bring something fresh to show how bak kwa isn’t just ‘Chinese New Year food’ but a treat that can be enjoyed in different ways, all year round,” Simbian said in a 2021 interview with CNA. “It’s now become a crowd favourite.”

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In the near future, Simbian hopes to launch more innovative products and expand Century Bakkwa’s presence within Singapore.

Her long-term vision is to cement the brand as a heritage name, synonymous with both quality and tradition.

And judging by what we’ve tasted, we certainly do hope the brand will succeed. Century Bakkwa’s bak kwa slices are thick, juicy and irresistibly tender—you can check out their offerings here.

• Read other articles we’ve written on Singaporean businesses here.

Also Read: Not just for old folks: How these 5 S’porean businesses are keeping TCM relevant & trendy

Featured Image Credit: Century Bakkwa

Nvidia loses US$600 billion in a day after Chinese startup DeepSeek reveals a cheap AI model

Disclaimer: Unless otherwise stated, any opinions expressed below belong solely to the author.

History was written anew yesterday when one of the currently most valuable companies in the world and biggest winners of the AI rally, American GPU maker Nvidia, recorded the largest single-day loss in stock market history—US$589 billion wiped out in a single day.

The collapse pushed it below the US$3 trillion market capitalisation and has investors questioning the future of artificial intelligence (AI) investment.

All of this turmoil was caused by a Chinese startup, DeepSeek. Founded less than two years ago, DeepSeek has just released its own reasoning AI model, the R1, which has matched OpenAI’s current top offering, the “o1.”

The news sent American tech stocks, including Nvidia, into free fall, and the reason behind this is that the model was reportedly developed at a cost of just US$5.6 million in computing expenses—a pittance compared to the tens of billions of dollars spent by OpenAI, Google, Microsoft and others.

OpenAI alone was projected to spend around US$7 billion on just training last year, and yet, it has been blown out of the water by a little-known Chinese garage band startup that has yet to celebrate its second birthday.

As if that wasn’t enough, the company is said to have used just a paltry 2,048 of the less powerful Nvidia H800 GPUs, reportedly acquired before sanctions on exports to China have been imposed. This starkly contrasts with hundreds of thousands of the most advanced Nvidia cards snapped up at the expense of billions of dollars by Silicon Valley giants competing in the global AI race.

As a result, it’s also much cheaper to use, charging just US$0.14 per 1 million input tokens compared to OpenAI’s US$15.

DeepSeek’s models are also open-source, meaning that anybody can download them and use them on-premises in full control of their data, as opposed to proprietary services like the ones provided by OpenAI.

It’s no surprise, then, that the holders of Nvidia’s stock are worried about the future of the company’s record-breaking sales, spooking thousands of them if they are safe and offloading their holdings in those companies, just in case AI turns out to be a bubble about to burst.

Too good to be true?

In this spirit, Morningstar’s chief US market strategist quipped that “people are selling first and will ask questions later.” So, Nvidia’s massive drop in value should not be overly exaggerated.

It’s not impossible, of course, that we may be witnessing a true breakthrough moment as happened in the past, especially with restricted access to the latest hardware.

Necessity is the mother of invention, and perhaps, given the export restrictions placed on cutting-edge hardware designed by American companies, ambitious Chinese competitors felt forced to seek clever alternatives that the big spenders didn’t think of.

However, it may also be possible—given the scale of the reported leap—that we’re not being told everything.

There are some cracks in the story showing already. Scale AI’s founder and CEO, Alexandr Wang, has suggested that Chinese companies have managed to build AI clusters comprising thousands of advanced Nvidia H100 GPUs.

You know the Chinese labs, they have more H100s than people think. The understanding is that DeepSeek has about fifty thousand H100s. […] They can’t talk about obviously because it is against the export controls that United States has put in place.

Alexandr Wang

Even with the alleged 50,000 H100s, DeepSeek’s achievement would be very impressive but nowhere near the supposed 2,000 H800s. It would also prove that Nvidia’s hardware is still essential.

But the opacity surrounding the hardware stack isn’t the only question mark—the methodology is as well, including DeepSeek’s reliance on competitor models.

Nvidia itself has put out a statement addressing the topic, smuggling a reference to this particular subject in it:

DeepSeek is an excellent AI advancement and a perfect example of Test Time Scaling. DeepSeek’s work illustrates how new models can be created using that technique, leveraging widely-available models and compute that is fully export control compliant. Inference requires significant numbers of NVIDIA GPUs and high-performance networking. We now have three scaling laws: pre-training and post-training, which continue, and new test-time scaling.

Nvidia

But what does it mean?

R1 calls itself… ChatGPT

As reported by at least several users here, here and here, the Chinese chatbot claims to be ChatGPT or that it has to adhere to “OpenAI policies.”

This suggests that it was directly trained on OpenAI’s models, probably by feeding queries through them to produce synthetic data for its own training.

What this means is that it’s quite likely that its prowess was achieved by learning from the responses provided by, e.g. o1, while the “chain of thought” process introduced in that model by OpenAI was fairly easy to reverse engineer on top of it.

It’s really like cheating on an exam or merely repeating what your better-prepared colleague says.

What that could mean, essentially, is that while Silicon Valley spent billions on data centres and training, a small upstart came and simply asked the leading bots to provide the answers, accelerating the training of its “own” model.

This would explain why R1 matches but does not outperform OpenAI’s “o1,” especially as the company is about to launch the full “o3,” which has already vastly outperformed its younger sibling.

In other words, it is highly likely that R1 simply learned from competitors who have performed the necessary training on hundreds of thousands of Nvidia GPUs, without which none of this would have been possible.

However, this does raise some questions about the future of AI investment, though.

If smaller companies can simply train their own models using replies provided by expensive, proprietary competitors and then release them as open-source or sell access to them at a fraction of the cost, who is going to keep investing large sums of money on fundamental training and research?

Controlling or capping access to a chatbot like ChatGPT may either be impossible, given the huge volume of queries it already handles on behalf of OpenAI’s various customers, or be an impediment, at most slowing down such attempts but not eliminating them completely.

It also shows that even if the US restricts access to hardware, China can still learn from the outputs alone.

Many questions need answering, and it’s quite likely that the coming days will reveal more about the nature of R1’s surprising performance.

Also Read: Within 5 years, nobody in their right mind will use the models behind e.g. ChatGPT, says LeCun

Featured image: MuhammadAlimaki / depositphotos

Within 5 years, nobody in their right mind will use the models behind e.g. ChatGPT, says LeCun

Disclaimer: Unless otherwise stated, opinions expressed below belong solely to the author.

Despite its fairly recent nascence, the consumer artificial intelligence (AI) industry is already in for a big shake-up if Meta’s chief AI scientist, Yann LeCun, is to be believed.

He shared his predictions during a technology debate at the recently concluded World Economic Forum at Davos, levelling criticism at generative AI and Large-Language Models (LLMs), which are behind the blowout rise of AI and currently power every popular consumer AI service, including ChatGPT, Gemini, Claude and Midjourney.

The four failures of (current) AI

LeCun, known for his scepticism of the current generation of AI models, pointed out that despite their usefulness, they fundamentally fail in four critical areas without which they can’t really transform the world or be capable of really outsmarting humans (or, in some ways, even animals).

Those four areas are:

• Awareness and understanding of the physical world
• Lack of persistent memory
• Lack of reasoning
• Inability of complex planning

LLMs have really only mastered a high (though not total) degree of understanding of the human language and are able to follow certain instructions mostly accurately, but are fundamentally driven by statistical probabilities after consuming large volumes of content.

They can write about most things, but they do not understand them since they are incapable of interfacing with the real world in any way.

They also lack the capacity to think or plan anything ahead, even though some attempts to push them in that direction are being made now, as evidenced by OpenAI’s recent launch of the Operator agent that can see your screen and take actions online for you.

Diffusion models, such as the ones used to generate images or videos when you use Midjourney, Dall-E or Sora, operate on similar principles, and this is where the lack of three-dimensional awareness has led to many embarrassing errors, like the classic example of people growing extra limbs or fingers.

Because those models are not aware of how a real hand really looks like, what it does and how it functions in relation to the body, they aren’t capable of consistently generating accurate representations of it in different contexts. They merely approximate its appearance in line with the prompt provided by the user.

The understanding of the physical world by a cat is way superior to everything we can do with AI.

Yann LeCun

Just like LLMs, they have been fed enough data to be accurate and useful most of the time—but not all of the time. They are also incapable of reasoning about what they are actually doing.

In that sense, we’re not really in the age of artificial “intelligence” at all yet since the machines aren’t really thinking about what they are doing and do not have any actual knowledge of the world on the basis of which they would perform reasoning.

I think the shelf life of the current paradigm is fairly short [based on LLM], probably three to five years. I think within five years, nobody in their right mind would use them anymore, at least not as the central component of an AI system.

Yann LeCun

Billions down the drain?

It’s hard not to agree with LeCun on these fundamentals, although we have yet to see any alternatives to the models in use today.

It’s easy to point out that ChatGPT isn’t really thinking, but it’s much harder to produce an alternative that would do better than it does using the models developed by OpenAI.

However, it seems impossible for AI to have the revolutionary impact promised to us without addressing these core issues. A supremely accurate statistical algorithm can power a remarkably lifelike chatbot, but that doesn’t mean it is reasoning and taking conscious action.

It will be very useful, no doubt, as it already is in many areas, but it won’t take us anywhere near AGI or ASI.

This begs the question—are the hundreds of billions poured into current AI models a waste of resources?

After all, the current generation of AI has yet to pay for itself. OpenAI keeps bleeding money, and everybody in the industry relies on generous investor funding (or one’s own, given the deep pockets of Google, Microsoft or Meta).

But even as subsequent models get incrementally better, the reality seems to be that they are all built on the wrong foundations—and they cannot outgrow their limitations.

A model relying on a however complex set of probabilities will not start thinking all of a sudden. It is not equipped to think, remember or have any spatial awareness of the physical world. And it won’t achieve that no matter how much more data you feed it.

Large-Language Models carry this name for a reason. They were designed to process human language and are very good at it—so good that they are making us believe our computers are showing signs of thought.

But their magical behaviour is no different than the trick of a street illusionist.

Whether within five years or later on, once new models are developed, the current ones will end up in the dustbin of history as flawed but very convincing gimmicks that directed enormous amounts of capital into proper AI research.

Also Read: Sam Altman names key skill that you need in the age of AI. Most people will struggle with it.

Featured Image Credit: World Economic Forum

Bigger is always better for displays, but size isn’t the only reason we like these 98″ TCL TVs

[This article is written in collaboration with TCL.]

When it comes to entertainment, display size matters and it matters a lot. 

So when I heard that our office would be testing out two 98-inch TVs from TCL, I was more than excited. What do the 98C655 QLED TV and 98C855 Premium QD-Mini LED 4K TV have to offer? 

Quite a lot and in different ways, surprisingly.

Despite being of the same dimensions and sporting slim designs, TCL’s 98C655 and 98C855 TVs each boasts an impressive array of features.

First things first, who is TCL?

Hailing from China, TCL is one of the top global tech companies that develops, manufactures, and sells its tech appliances to improve consumer lifestyles. This includes mobile phones, air conditioners, refrigerators, and washing machines.

But TCL is actually best known for its TVs. Just last year, TCL was recognised by Omdia (a British technology research and advisory group) as the Global Top 2 TV Brands, with a total of 25.26 million units in TV shipments representing a 12.5% market share.

Part of this is thanks to its American consumers, who make up a bulk of the company’s customer base.

Vibrant and strong picture quality on both TVs

Of course, we have to start with the 98C655 and 98C855’s TCL QLED Pro display technology. 

Quantum-dot (or QLED) screens are essentially a more advanced version of LED-backlit LCD screens. It uses tiny crystals called quantum dots which are less than 500 nanometres in size to produce precise and vibrant colours. 

As a result, the colours displayed are more vivid, accurate, and saturated compared to standard LED screens.

Pair that with TCL’s in-house technology called T-Screen Pro (in the 98C655) and T-Screen Ultra (in the 98C855), and the images that show up are stronger and more emphasised. I found this especially useful when the room was brightly lit and the glare was reduced. This is more obvious in the 98C855 as it has a low-reflection film. 

Both the T-Screen Pro and T-Screen Ultra panels are produced at TCL-owned China Star Optoelectronics Technology (CSOT) plant. 

The CSOT plant operates using the Generation 11 lineup, making it a major panel producer for premium brands like Sony, Samsung, and even LG. TCL has recently acquired a significant share of the LG plant in China, making them the sole proprietor of the CSOT plant.

But what really makes the 98C655 and 98C855 captivating to watch is another of TCL’s in-house innovations. 

Called the AiPQ Pro Processor, it optimises image quality through features like Ai-Contrast, Ai-Clarity, and Ai-Color. For example, it automatically adapts contrast to highlight bright and dark details, upscales low-resolution content to near-HD quality, and manages colours for natural and vibrant visuals. 

Cinephiles or binge-watchers can also rest easy knowing that the TVs come with Multiple Eye Care. 

This includes flicker-free technology to ease eye strain, low blue light to reduce fatigue, natural light optimisation for energy efficiency, and ambient tone to make movie-watching comfortable regardless of the time of day.

As both devices run on Google TV, it’s easy to navigate as I’m familiar enough with the interface and the available apps. It can also easily screen cast from a variety of devices, including iPhones, Windows laptops, and the like.

But this is where the key similarities between the two TVs end.

TCL 98C855: The premium choice packed with cool features

The 98C855 stands out as a premium choice, featuring TCL’s QD-Mini LED technology. 

Launched just last year, this display combines the best of QLED and OLED technologies to deliver superior picture quality. The 98C855’s current retail price is RM42,999, and during promotional periods, it is around RM33,811.

Sharing with us, TCL explained that its QD-Mini LED delivers contrast and colour gamut that’s similar to OLED while offering higher peak brightness and longer lifespan without screen burn-in. 

Burn-in happens when a static image is left on the screen for too long, leaving a permanent mark that won’t go away no matter what you’re watching or doing. This issue is commonly seen in OLED TVs, but TCL’s technology aims to eliminate that concern.

In our experience, the colours that showed up on the 98C855 were more striking and the dark details had better contrast. The latter is partly thanks to the TV’s 2,304 local dimming zones that cast pixel-level light control. 

This effectively improves luminous efficiency because of high-efficiency lamp beads, refractive lens, and matrix layout. 

In layman terms, this simply means the TV can control the brightness of different parts of the screen independently. So it can dim precise areas for deep, inky blacks while keeping brighter parts vivid and bright. As a result, you get more dynamic visuals that enhance details with incredible accuracy. 

Other neat features of the 98C855 are the AMD FreeSync tech and 144Hz refresh rate which promise seamless gameplay. I tested this out by playing a cosy game called Little Kitty, Big City, and the motions were certainly smooth. 

I also liked that it had other features like Aiming Aid, Shadow Enhancement, and Game Picture Mode to elevate the gaming experience, though these are more suited for First-Player Shooter (FPS) games.

TCL TVs—particularly the C655 and C855 models—come equipped with high-quality Onkyo speakers for an enhanced audio experience, claimed TCL.

Onkyo is a premium home theatre brand from Japan. Onkyo sound systems cater to home audio enthusiasts who prefer separate amplifiers and home theatre systems.

The built-in Onkyo 2.2.2 channel speakers (which support Dolby Atmos and DTS:X) are designed to provide an immersive sound experience mimicking a theatre-like environment. Its six speakers create an enveloping soundstage, making it feel like you’re right in the middle of the action.

However, it could’ve packed more punch as it sounded softer than I expected. Perhaps this could have been avoided if we had placed the TV slightly higher above the ground like what we did with the 98C655.

Even then, you don’t need a separate soundbar or home theatre system unless you’re particular about spatial audio. 

TCL 98C655: The budget-friendlier entertainer

When compared to the 98-inch TV we reviewed above, this 98C655 model that’s priced at RM19,999 is a more budget-friendly option. 

The 98C655 retails for RM19,999, but during promotional periods, it is available for around RM12,811. 

It’s equipped with a 120Hz DLG refresh rate, which basically provides smooth motion. So, you won’t miss out on any action when watching live sports matches or more action-packed films. 

I found this paired with the ALLM (Auto Low Latency Mode) great for gaming as well because there were fewer lags. I don’t play many fast-paced games but the difference is noticeable even when playing cosy games like Stray.

In terms of audio, the 98C655 offered quite standard sound features with the built-in Onkyo 2.1 channel speakers (which support Dolby Atmos and DTS:X). The TV has three speakers in total, with two at the bottom and one behind the TV. The enhanced bass and immersive sound are more than adequate for everyday viewing.

-//-

Depending on what your needs are, both TCL’s 98C655 and 98C855 are promising options if you’re looking to upgrade your home entertainment system.

If you’re more budget-conscious and want a massive screen for general entertainment purposes like casual movie nights and gaming, then you could consider the 98C655. 

But if you’re someone who wants a high-quality home theatre experience, then the visuals offered by the 98C855 model might suit your needs better. 

Regardless of which model you choose, both TVs provide something distinctive to upgrade your viewing experience.

One thing to keep in mind before purchasing these TVs is to prepare a suitable space and TV console beforehand, as they’re large and heavy. Without stands, the 98C655 weighs 54.5 kg, while the 98C855 weighs 65 kg.

So it’s more advisable to get expert help unpacking and assembling them, such as TCL’s installation service which can be booked separately.

• Learn more about TCL here.
• Read about other Malaysian startups here.

Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

Featured Image Credit: Vulcan Post

Not just for old folks: How these 5 S’porean businesses are keeping TCM relevant & trendy

The list of Chinese New Year greetings seems endless, but we’d like to say that this is the most important one: 身体健康 (shen ti jian kang)—which means “good health.”

It doesn’t matter if you are young or old, this greeting is one of the most common greetings and with good reason: you need to be healthy to live a happy, long life. And while there are many ways to stay healthy, some turn to Traditional Chinese Medicines (TCM) to live up to that greeting.

However, there has been a decline in the popularity of TCM, and it has pushed many to find a way to make their business more “palatable” to a new, younger audience.

From incorporating traditional medicinal herbs to create one-of-a-kind drinks to digitalising their business to sustain, we have shortlisted five local businesses attempting to keep TCM alive in a new age.

1. Synthesis

Located just outside Suntec City Mall, Synthesis is a speakeasy bar and restaurant known for its TCM-inspired food and beverages. First opened in March 2023, its F&B offerings follow the Five Elements referenced in traditional Chinese medicine: Fire, Earth, Water, Air, and Metal.

In his previous interview with Vulcan Post, Sebastian Ang, the founder, shared that the inspiration behind Synthesis was born from his childhood memories, specifically from his time spent with his grandmother working at a TCM shop on Kampong Kayu Road.

“My childhood memories of spending time at the TCM hall inspired us to encapsulate the essence of traditional Chinese medicine [in Synthesis], which blends the best qualities of various ingredients to boost overall wellbeing.”

2. Cha Mulan

The only hawker on our list, Cha Mulan specialises in using TCM ingredients for their drinks, which could be described as an in-between of bubble tea and cheng tng.

According to a 2024 article by Hungrygowhere, the business was owned and founded by then-29-year-old Kenneth Teo. The ex-fine dining chef shared that he started Cha Mulan (also known as The Flower Mulan) out of his girlfriend’s love of bubble tea and wanted to create a healthier version of it.

The article also stated that the business uses ingredients including snow fungus and peach gum made from scratch every day for their drinks—instead of using mass-produced ingredients, which is common for other tong suis.

3. Bliss Nest Capsules

Unlike the other businesses in the list, Bliss Nest Capsules focuses on one titular ingredient for their drinks—bird’s nest.

According to a listicle by Eu Yan Sang, bird’s nest is one of the more popular tonics and is traditionally seen as a beauty food. However, in a past interview with Vulcan Post, Wang Jun Han, founder of Bliss Nest Capsules, shared that the tonic has become less popular amongst the young.

This led him to incorporate bird’s nest to provide a healthier version of bubble tea, and it received much fanfare during its final “test” at Takashimaya Food Fair 2023, allowing the brand to set up shop at Vivo City.

4. Spectre

While we often do not associate alcohol with “mental wellness,” given its association with vices like addiction, Spectre is a bar that attempts to put a positive spin on that narrative, and it starts with their drinks.

Speaking to The Straits Times, Andrew Pang, co-founder of the bar, shared that he consulted a TCM practitioner to develop his cocktail menu, which included a “snake soup and mezcal” cocktail.

Traditionally, snake soup is believed to boost immunity and warm the body, especially during the colder seasons.

Aside from its drink offerings, Spectre prides itself on being a “mental wellness bar,” hosting workshops such as art jams and partnering with volunteer therapists.

“We do not provide professional therapy (especially after alcohol). We promote it and offer insights and previews as to what one can expect in therapy,” clarified Andrew in a message to Vulcan Post.

5. Heng Foh Tong

As medicine continues to evolve along with the modernisation of society, traditional TCM medicinal halls have found their businesses dwindling. That is, except for Heng Foh Tong.

While the business still stuck to its roots with its medicinal hall at Bukit Batok, it has also digitalised its operations following the COVID-19 pandemic and even collaborated with Nanyang Polytechnic in launching TCM vending machines.

Aside from purchasing packaged herbs and goods such as lozenges and herbal sweets, customers can also get a prescription online via their website.

In addition, Heng Foh Tong has launched its line of herbal drinks, HFTea and in a 2022 interview with AsiaOne, Lee Heng Sheng, the fifth-generation owner of the business, shared that they aimed to make herbal tea “a youngster’s drink.”

Different drinks vary in their components and are targeted at different consumers. For example, they created a Ginseng and Himalayan salt drink that is said to be a “natural” version of Pocari, and it targets the Fitspo crowd looking for a recovery drink.

-//-

They say that “health is forever,” and while many “old-school” industries attempt to modernise along with the times, TCM can only live to exist if businesses continue to adapt to the current generation’s needs.

Some might argue that this would dilute the old traditions of TCM, but we’d like to believe that businesses, like our five inductees, are playing their roles in keeping it alive in Singapore.

How long will it continue to last? We’d have to live to see it.

• Read more articles we have written on Singaporean businesses here.

Also Read: This Singaporean PR combined his love for Ragdolls and Chinese tea into a cat teahouse

Featured Image Credit: Synthesis / Hungrygowhere / Bliss Nest Capsules

KL’s new GoldBar at Ascott Star KLCC is everything I want in a sophisticated bar, here’s why

Luxe. 

That’s the first thought I had before even stepping foot into GoldBar, the new dining destination in KL City Centre. 

Its entrance was seamlessly hidden by stone panel walls, and if it wasn’t for the golden name plaque and reception table, I would have missed it. Little did I know, behind the concealed door was everything I was looking for in a sophisticated bar.

How interesting can a wall be?

“Walking into GoldBar feels like entering a modern day goldmine,” is how the brand describes itself.

While not in the literal sense, the space certainly has an air of elegance to it. Part of this is thanks to the brass fixtures that pepper the scene, as well the plush, velvet cushions in muted tones of grey and blue. The warm, golden lighting creates an inviting atmosphere that makes you want to decompress and relax.

But perhaps what really sells the goldmine concept is the pièce de résistance—GoldBar’s bar.

The backdrop of their marble-patterned countertop is a beautiful accent wall, featuring French-styled wainscoting. It’s easy to overlook if you’re not paying closer attention to the details. Once you catch it, though, it’s hard to look away.

Sure, the crystal-like decanters add a refined touch. However, the “mini” square panels are the real star of the bar, where each square has its own distinguishable wainscoting design. 

If you’re here with a new date and conversation runs dry, these probably could make for a great topic to analyse!

“A golden oasis where bold flavours and elegance meet”

To me, there are four factors that differentiate a casual bar and a sophisticated one: classy decor, cosy atmosphere, attentive service, and fine food and drinks.

GoldBar easily checks all of these boxes. 

Despite having a large crowd that night, the bartenders and servers were still watchful and took care of us. Some even went a little above and beyond, but we’ll get to that in a bit.

For starters, our table of four was served a platter of Live Oysters (RM108) and Seafood Bisque with grilled focaccia (RM32).

Plump and springy, the oysters had a lovely and fresh briny taste. The seafood bisque was velvety and had small chunks of carrots and fish, as well as whole mussels and prawns. The chunks added some texture to the dish, which personally made it more delectable to me.

Next came one of my top picks of the night—GoldBar’s Foie Gras Mini Croissant (RM48). Now, I’m not a fan of offal and have a strong aversion to it, but this dish might have changed my mind. Pan seared to perfection, the foie gras was buttery in taste and smooth in texture, with hints of teriyaki-like sauce. 

Following that was the Hanwoo Beef Skewers (RM55). A prized Korean beef, Hanwoo is an alternative to the popular Wagyu and comes with a similarly high price tag. According to the South China Morning Post, this may have roots in Korean culture as cattle has historically been held in higher regard than other livestock.

Taste-wise, it’s fattier than Wagyu beef and has a silky, melt-in-your-mouth texture. I appreciated that it came in skewers of two for sharing, as having a set alone would be too rich and leave no space for mains.

You’ll want to leave space for mains because…. 

There is Grilled Boston Lobster (RM190), Pan Seared Atlantic Cod with Ikura (RM118), and Tiger Prawn Arrabiata (RM52). 

The lobster is cooked upon order and split down the middle. Diners were given a pair of plastic gloves and seafood crackers to pry open the claws. This wouldn’t normally be an issue if you love seafood, but some of us weren’t dressed for the occasion. 

Here’s where GoldBar’s attentive service shined. Noticing that most guests were struggling, the front of house staff went to each table and offered to get the chef’s help. 

My table, however, challenged ourselves to do it ourselves. It wasn’t the easiest but the experience itself was one to remember.

The black cod was served with garlic butter sauce with ikura, on a bed of sauteed spinach. It had a slight crisp on the outside and tender white meat on the inside. Paired together with the ikura that pops in your mouth, this dish was a medley of textures.

As for the pasta, the Tiger Prawn Arrabiata was exactly what you’d expect it to be. Not too chewy or soft, and it had the right amount of spiciness.

Dessert was the only way to go after such a heavy meal, and what better treat than a sinfully delicious Hazelnut Chocolate Mousse Cake (RM20). 

Just one bite transported me back to my childhood where I’d munch on Ferrero Rocher every birthday. The dark chocolate used wasn’t bitter, while the whipped cream and raspberries made it less overwhelming.

It’s cocktail o’clock somewhere

The whole dinner was washed down with a glass of GoldBar’s handcrafted cocktail, specifically The Lemon Whisper (RM48). The tasty gin-based beverage was concocted with limoncello, lime, and egg white.

Other house specialties include:

• Golden Ember, a tequila cocktail
• Berry Royale, a bourbon cocktail
• Kyoto Heat, a jalapeno infused gin cocktail

All of these aside, what really makes GoldBar my ideal sophisticated bar is how the space balances openness and privacy. 

The dining area and dimmer lights make it seem like you’re in your own little world. But if you’re looking to meet new people or just vibe with live performances, there’s the bar section.

At the moment, customers can have a taste of GoldBar’s trial menu. Its complete offerings are set to fully launch soon, which I’m excited for if their teasers are anything to go by. We recommend making reservations here, lest all the tables are taken.

• Learn more about GoldBar here.
• Read other lifestyle articles we’ve written here.

Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

This boutique hotel next to TRX earned our mark of approval as a Zen workcation destination

This is a workcation series where we personally visit and review hotels, resorts, and more, to find out how well they cater to digital nomads and hybrid professionals. 

Hotel highlights:

✓ Instagram-worthy architecture and interior design at every corner, featuring an industrial and nature theme

✓ Each room has a cosy and residential vibe, with unique outdoor showers and bathtubs  

✓ The in-house restaurant Opeum Bistro offers a variety of local delights 

✓ There are coworking spaces such as The Social Pod and The Tea Room

✓ The Exchange TRX is just a five-minute walk away, and Jalan Kamuning is home to many trendy cafes and restaurants

Just five minutes away from The Exchange TRX is Lloyd’s Inn Kuala Lumpur, a boutique hotel that opened April 2024. 

With an exposed concrete facade draped in greenery, the hotel has a sort of post-apocalyptic charm that pairs well with the urban escape vibe it’s going for. 

Although Lloyd’s Inn may be relatively new to KL, it actually got its start from Singapore back in 2014. It has since expanded to Bali as well. 

Minimalistic and modern, Lloyd’s Inn has grown to become the quintessential boutique hospitality brand in Singapore, having won multiple Singapore Tourism Board awards, amongst other accolades. 

And its Kuala Lumpur location might just deserve the same recognition. 

Relaxation haven, right in the city 

We recently got to experience the hotel firsthand during a 3D2N workcation. 

Strolling into the elevator that brings us up to the lobby on the fifth floor, we were immediately given a sense of what Lloyd’s Inn is all about. The QR code on the back wall of the lift brings us to the hotel’s Spotify page, where playlists of relaxing soundscapes are featured. 

These relaxing tracks might be the very ones being played in the lobby itself. Although the hotel visually appears chic with its cool and monochromatic aesthetics, there’s a very Zen ambiance that’s achieved through attentive details such as the auditory experience. 

Aside from the lobby, the fifth floor is also home to the dipping pool—which is admittedly small and a little exposed, but still cute—as well Opeum Bistro, the hotel’s gastronomic offering. 

The hotel features open corridors that contribute to not just the sustainable lean of the hotel, but also to a relaxed, resort-like feel. 

There’s something that feels quite residential about the hotel, a quality that is perhaps owed to the fact that the property was originally intended to be an apartment. 

This also aligns with its Singaporean counterpart, which is described by the MICHELIN Guide Hotels as “more luxe-residential than classic luxury hotel.” 

Our Sky Room felt particularly apartment-esque, what with it being a loft-styled accommodation where the bed is situated up on the loft. 

One of the starred features of this room is Lloyd’s signature outdoor showers and bathtubs. This gives a charming Balinese flair that transforms the more industrial vibe of the room into a somewhat rustic and natural one instead. 

If you’re thinking what I’m thinking, though, rest assured that there’s blinds that you can pull down for some semblance of privacy. I kind of wish there was thicker foliage though, to really give that secluded, jungle-y vibe. Maybe in due time?

Many different work environments 

Inside our room, there’s a couch setup downstairs with a coffee table as well as a handy laptop stand to work on. 

Upstairs on the loft, there’s also a table where you can get some work done. With the drawers getting in the way, though, it’s kind of hard to sit comfortably for long here. 

Thankfully, there are other areas in the hotel that’s conducive to work. For one, there’s the Social Pod on the tallest floor (AKA the 15th). 

The Social Pod is essentially a co-working space that can be transformed into an event space. There are also meeting rooms here that guests can book at no cost. This would be perfect for team meetings and discussions. 

This outdoor space is airy and bright. With a water dispenser and plug points available, we found ourselves getting quite productive here. 

For an indoor option, there’s the Tea Room, located in a loft area of Opeum Bistro. This cosy Japandi-esque room is a part of the restaurant, and can also be booked out for events. This room gets quite cold, though, so bring a jacket if you’re sensitive to that. 

Location, location, location 

Beyond the aesthetics of the hotel, my second favourite thing about it is probably its address. Lloyd’s Inn KL gives you the city location without the city stress. 

Of course, you’re still going to catch some of the urban sounds such as construction and honks, but well, if you’re used to the city life, this is no big deal. In fact, some might even find it charming. 

The Exchange TRX aside, the area is also home to a whole host of trendy cafes and eateries such as Grumpy Bagels, OGA Tea & Dining, Dona Bakehouse, DurianBB Park, and more. 

And if you want to travel out of the area, the Tun Razak Exchange MRT station is just a stone’s throw away, connecting you to popular tourist spots such as Bukit Bintang, Pasar Seni, and more. 

Devil’s in the details 

One thing about boutique hotels that I nitpick about is the attention to detail.

While it’s true that they get the vibes right, there’s a level of finesse that well-established hotel chains just manage to achieve. 

Here were some little details about Lloyd’s Inn that might’ve slipped their attention—the slippers in our room were still bound by plastic tag fasteners, and we had nothing to cut them with. We started with teeth, but thankfully remembered we had our own house keys to cut them. 

Secondly, the TV downstairs in our room was not set up, and we couldn’t watch anything on it. 

Another detail is that there’s only a phone upstairs. I think it would’ve been nice if there was a phone downstairs, especially with the outdoor bathroom where slips might unfortunately happen. 

In short, it lacks a bit of the finesse that more luxe hotels offer, but well, perhaps that’s a justifiable compromise to make. 

Conducive or not?

Blending boutique hotel sensibilities, an incredible location, and hospitable service, Lloyd’s Inn Kuala Lumpur has decidedly earned a mark of approval from me as a workcation destination. 

For one, the outdoor tub is certainly not something you’ll easily find elsewhere. It’s a relaxing treat for weary workers who can look forward to a comforting bath at the end of the work day. 

And on the topic of work, we loved working here, especially in the Social Pod area. 

Although it has its cons (such as a creaky floorboard upstairs), I liked that the loft style helped separate the work zone and the rest zone for me. 

All in all, we found our 3D2N stay at Lloyd’s Inn to be a productive little getaway from our usual routines. And while it’s not necessarily away from the hustle and bustle of urban life, it offered a new way to enjoy the city while providing a peaceful escape from it. 

• Learn more about Lloyd’s Inn here.
• Read other articles we’ve written about workcations here.

Also Read: Critical convos with a focus on impact: How MRANTI is bridging local & global markets

We tried the ExpertBook P5, ASUS’ first Copilot+ PC designed for work. Here’s our verdict.

Sleek. Powerful. Lightweight. 

These are things that I thought when I first laid eyes on the ASUS ExpertBook P5. With a stylishly modern chassis, it looked like a laptop that could cater to all my working demands, and then some. 

But did it live up to my first impressions? 

For the working pros 

Marketed as a professional device designed for employees in small or medium-sized enterprises, the ExpertBook P5 is said to offer AI-powered computing technology for entrepreneurs, prosumers, and small businesses. 

Clocking in at just 1.29 kg with a width of 1.49 cm, the laptop utilises a silver aluminum body that’s lightweight and durable, making it excellent for on-the-go performance. 

The ExpertBook P5 is also fitted with the Intel Core Ultra (which sports the pretty cool codename ‘Lunar Lake’) processors, making it powerful for all your work needs.

But perhaps the most important spec in a tech device to me is the battery life. I’m the kind of person who often forgets to bring my charger (or chooses not to bring it because… it’s heavy), so this is integral.

Thankfully, the ExpertBook P5 laptop also features all-day battery life and fast charge support. Specifically, its large-capacity battery is said to support all-day battery life of up to 28 hours, plus fast charging technology that charges the battery from 5% to 60% in under 40 minutes.

With this, I can rest easy when I leave home with this laptop without my charger. Laziness for the win!

Another key factor for work laptops, especially if they’re company-issued, is security. 

The P5 comes fitted with a discrete TPM2.0 chip and advanced BIOS security such as Fused Root of Trust, Downgrade Protection, and ‘Last Known Good’ recovery. The laptop also promises five years of BIOS/firmware security updates and ASUS driver updates. 

Having undergone a comprehensive MIL-STD 810H military-grade testing, the laptop is also described to be “purposefully built for demanding users.” I myself don’t demand much, but I have to admit that I’m a clumsy person, so that’s a huge plus point to me. 

The ExpertBook P5 features a beautiful 14-inch 2.5K IPS display with very high PWM (Pulse Width Modulation) which is then converted to DC-mode.

If none of that means anything to you, this basically means the brightness control is with a high frequency, perfect for those who are sensitive to flickering, lower set displays.  

The 400-nits brightness ensures clear readability even in brighter ambient lighting conditions plus the anti-glare panel with 144Hz refresh rate ensures eye comfort when sitting long sessions in front of the laptop.

If you’re someone who has to work a desk job, you’ll know that ergonomics are not something to joke about. The ExpertBook P5 supposedly takes that into consideration, such as with its huge touchpad.

While I like using a mouse when working, the P5’s 110cm² extra large touchpad is great for those on the go. This extra real estate also allows users to comfortably use touchpad gestures (AKA shortcuts). 

AI this, AI that 

I’ll admit. At this point in time, AI features are already starting to get boring to me. But it’s a key feature in the ASUS ExpertBook P5, so of course, I had to give it a test.

And well, I’m glad I did. The ASUS ExpertMeet AI tools are pretty relevant to most professional employees, offering online meetings with advanced features such as AI translation, automated meeting summaries, and smart prioritisation of discussion points. 

It can even generate  a professional business card as an on-screen watermark. This is useful if you have to join any webinars, or if you’re calling a third party that might not know who you are.

As someone who sits in on a lot of meetings as well as conduct interview calls, its built-in transcription product is amazing as well. No more making new accounts on various online transcription platforms! 

In terms of accuracy, though, I must say that it’s not very good at understanding the Malaysian accent just yet.

And of course, the ExpertBook is also a Copilot+ PC, and will be capable of Copilot+ PC experiences when experiences become available in the future. 

Another AI feature on the laptop is the AI noise-canceling & AI Voiceprint. ASUS’ Two-Way AI Noise-Canceling Audio technology ensures that users can hear and be heard clearly in any scenario, allowing remote conferences to be with efficiency and clear communication.

The verdict 

For single-user businesses, small businesses, and demanding power users alike, the ExpertBook P5 is definitely one to consider. 

However, its price tag of RM6,859 can be quite steep for most workers. 

That said, though, you should keep in mind that compared to your regular consumer-grade laptops, the ExpertBook P5 offers more durability, security, and work-ergonomics. And of course, there’s the AI capabilities that makes it a future-proof device. 

I’ve been using the laptop for about a month, and I have to say, there’s nothing I can complain about it. It’s just really reliable and can power through just about anything I need it to do.

The audio is bright and sonorous, making it great for virtual calls, and the microphone seems to be omnidirectional and can pick up on the whole team’s chatter when we do group calls.

And the battery life really makes me feel at ease, knowing I can head out and work without having to find a plug point immediately.

I believe these productivity tools and features make the laptop a worthwhile investment, especially if it aligns with the kind of work that you do. 

• Learn more about the ASUS ExpertBook P5 here.
• Read other VP Verdicts we’ve written here.

VP Verdict is a series where we personally try and test out products, services, fads, and apps. Want to suggest something else for us to try? Leave a comment here or send the suggestion to our Facebook page!

Also Read: Inside the exclusive programme for startups by Grab Malaysia, GXBank leaders & Endeavor Malaysia

Singapore’s highest-growth jobs in 2025: MOE lists 146 roles, 57 pay from S$6,000 to S$15,000

Disclaimer: Unless otherwise stated, opinions expressed below belong to the author.

Singapore’s Ministry of Education (MOE), through its SkillsFuture Singapore agency, has just released the 2025 Skills Demand for the Future Economy Report, providing insights into the changes and evolving demands of the local job market.

The announcement was made by Ms Gan Siow Huang, Minister of State at MOE, during the launch event for the report and the new online Jobs-Skills Portal at the Marina Bay Sands Expo and Convention Centre on January 22.

Since its first release in 2021, the goal of the publication has been to evaluate and map in-demand skills and potential career paths, helping businesses plan their hiring strategies and guiding Singaporeans towards the best career outcomes.

You can download the full report here. Meanwhile, our focus will be on its findings regarding the most attractive, highest-growth job roles in Singapore.

Jobs of the future

Out of a total of 1,002 roles, detailed employer demand and salary data were collected for 342 of them, out of which 146 have been highlighted for their growth potential.

Each of them pays a minimum of S$3,300 in gross median salary per month, is in demand by employers and that demand has been growing over time (following the average trend over the past three years).

This means that they are offering a decent starting point from which your career can progress, upgrading to higher roles and better pay later on.

However, thanks to a freely available online dashboard published on the SkillsFuture website, we can filter these jobs further and find those which already pay above the median, which last year was around S$5,500.

As it turns out, more than a third of those growth positions —57 to be exact—offer median monthly salaries of S$6000 or more (up to S$14,900).

They have been divided into four unusual, broad categories, reflecting the current trends:

• Care
• Digital
• Green / Industry 4.0
• and Other

Growth roles with a minimum salary of S$6,000 per month

Some of the highest-paid jobs are found in Singapore’s pride and joy: the maritime sector, with oil and bunker traders, ship charterers and brokers, and marine engineers making between ca. S$10,000 and S$15,000 per month.

Unsurprisingly, general senior roles in strategy, company management, and finance are all close to the top of the list as well.

As usual, there’s no shortage of positions in the tech sector, with network managers and database architects making well over S$8,000 per month—right next to, it has be said, sales managers, actuaries or environmental officers in health institutions.

There is quite some breadth to the list, with well-paying, in-demand jobs found in professions demanding many different skills. So, even if you’re not a techie, an engineer or a doctor, you still have other prosperous career paths open to you.

Plan your career path with the SkillsFuture online tool

An interesting feature of the SkillsFuture portal is the Transition Pathways function, which allows you to plan your career ahead by comparing the necessary skills at your current and future dream jobs, as well as the pay increment you may expect by moving up the ladder.

In addition to showing you the strength of the relationship between them, the application will also inform you of the sort of skills you need in each of these roles, together with titles of relevant courses you may undertake to obtain them before applying for the more desirable position.

This must be the first app allowing for such careful planning, helping all workers to adapt to the changing needs of both their current jobs as well as those they may be hoping to jump to in the future.

You can try it yourself and review the complete list of all 342 job roles under evaluation, together with the interactive tools allowing you to filter through them and lay out your future career transitions on the new Jobs-Skills portal. Good luck.

Also Read: Unprecedented jobs crisis is coming, says President Tharman. Here’s what it means for S’pore.

Featured Image Credit: SkillsFuture SG

Unpacking what matters in Samsung’s new S25 lineup: New OS, camera upgrades, lower prices

You know we’re truly well into the year when Samsung drops its latest S series phones during its flagship Unpacked event. 

That’s right, Samsung has announced the Galaxy S25 Ultra, Galaxy S25+, and Galaxy S25.

Said to offer Samsung’s “most natural and context-aware mobile experiences ever created,” the S25 series of phones once again has placed AI on the centre stage. 

But let’s cut through the fluff—what exactly is new with the Galaxy S25 series?

A better UI: Android 14, One UI 6.1 → Android 15, One UI 7  

In terms of software, the One UI is getting a facelift. Powered by the new One UI 7, the Galaxy S25 series is described as a “true AI companion that understands the context of your needs and preferences.” 

The phones come with “AI agents with multimodal capabilities,” enabling them to interpret text, speech, images, and videos for interactions that feel natural. 

Google’s Circle to Search feature has been upgraded to be more helpful, fast, and contextual. It now quickly recognises phone numbers, emails, and URLs on your screen, letting you call, email or visit a website easily. 

Gemini can be activated by pressing and holding the side button, allowing seamless interaction across Samsung and Google apps, plus third-party apps such as Spotify. 

These intuitive interactions are elevated by expansions to Galaxy AI’s popular tools for communication, productivity and creativity. This includes Call Transcript, Writing Assist, and Drawing Assist. 

Camera upgrades for S25 Ultra: 12MP Ultra-Wide Camera → 50MP Ultra-Wide Camera 

Of course, we can’t talk about flagship phones without talking about the camera capabilities. 

In a press release, Samsung announced that the Galaxy S25 series “delivers ultra-detailed shots at every range with high resolution sensors and ProVisual Engine, setting a new standard for mobile photography.”

That said, most of the camera specs have remained the same for the S25 lineup. On the Ultra model, the Wide Camera (AKA the main camera) is still 200MP, there’s still a 50MP and 10MP Telephoto Camera (for 5x and 3x optical zoom respectively), and the selfie camera is still 12MP. 

What has changed, though, is the Ultra-Wide Camera, which is now 50MP on the S25 Ultra. 

With 0.5x pictures being the rage these days, this upgrade is definitely one I’m looking forward to testing out. 

10-bit HDR recording is now applied by default, offering four times richer colour expression compared to 8-bit. 

The Galaxy S25 also claims to do low-light videos better than before. Thanks to its powerful processor, the Galaxy S25 analyses movement and time to reduce noise more effectively. Detecting both moving and static objects with greater precision, this allows for sharper, cleaner footage. 

More photography and videography tools 

As for post-production tools, the Galaxy S25 series is introducing a range of photo and video tools once limited to specialised software. 

There’s the Audio Eraser that easily removes unwanted noise in videos. It can isolate categories of sounds, including voices, music, wind, nature, crowd, and noise, letting users control what to tone down or eliminate entirely. We’re super excited to test this for our video content. 

Offering a DSLR-like experience on mobile, the Galaxy S25 introduces depth-of-field control with Virtual Aperture. Galaxy S25 also elevates cinematic creativity with Galaxy Log that enables precise colour grading options. 

New custom processor: Snapdragon 8 Gen 3 → Snapdragon 8 Elite for Galaxy

The Galaxy S25 series is powered by the Snapdragon 8 Elite for Galaxy, which boasts unique customisations by Galaxy.

This is the most powerful processor ever on Galaxy S series, delivering a performance boost of 40% in NPU, 37% in CPU, and 30% in GPU compared to the previous generation. 

Samsung and Qualcomm Technologies worked together to customise the Snapdragon 8 Elite for Galaxy. The processor is also equipped with Vulkan Engine and improved Ray Tracing for smoother and more realistic mobile gaming.

Material facelift for S24 Ultra: Corning Gorilla Armor → Corning Gorilla Armor 2

Last generation’s S24 Ultra was protected by Corning Gorilla Armor on the front, while the back was protected by Corning Gorilla Glass Victus 2. 

Corning Gorilla Glass Victus 2 was also used for the front and back of S24+ and S24. 

This year, the S25 Ultra is protected by the Corning Gorilla Armor 2, the industry’s first anti-reflective glass ceramic for mobile devices. 

Applied to the front of the device, it offers enhanced durability especially for rough, challenging surfaces. 

The anti-reflective properties also dramatically reduce surface reflections in both indoor and outdoor ambient settings. 

In Corning lab tests, Gorilla Armor 2 survived drops of up to 2.2 metres on a surface replicating concrete. 

The S25 and S25+ phones will still feature Corning Gorilla Glass Victus 2 for the front and rear. 

A lower starting price 

Overall, starting prices seem to have been lowered slightly, except for the S25+ models. Specifically, the 256GB and 512GB phones fetch a lower price compared to the S24 models last year. The 256GB Galaxy S25 is also slightly more affordable than the Galaxy S24. 

-//- 

Like before, the Galaxy S25 series offers seven generations of OS upgrades and seven years of security updates. 

In terms of some additional frills, all Galaxy S25 devices will also come with six months of Gemini Advanced and 2TB of cloud storage at no extra cost. 

From January 23 to February 13, 2025, customers will be able to enjoy offers worth up to RM1,600 when they pre-order the Galaxy S25 series. 

Early birds can also get double storage upgrades worth up to RM600 for selected models and enjoy up to RM400 off when paying with a CIMB bank card. 

We hope to get our hands on the S25 Ultra soon, so stay tuned for a review! 

• Learn more about Samsung Galaxy S25 series here.
• Read other articles we’ve written about Samsung here.

Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

Featured Image Credit: Samsung

Marriott Bonvoy debuts its 1st M’sian travel fair for one day only with exclusive hotel deals

If you’re one with an eye for travel, you’ve likely heard of the name “Marriott” before.

With accommodations like The Ritz-Carlton, Sheraton, Le Meridien, and Westin under its belt, the brand is a gateway to destinations all across the globe.

From affordable to high-end packages and deals, Marriott seemingly has an answer for everyone.

But sometimes, you don’t need to look far and wide to find your dream destination. It could be hiding right here in Malaysia.

And the inaugural Marriott Bonvoy Travel Fair aims to prove just that, with exclusive and appealing deals.

Igniting wanderlust

The Marriott Bonvoy Travel Fair will be held on February 7, 2025, from 1PM to 6PM at The St. Regis Kuala Lumpur. 

With over 30 participating brands, the one-day event will be a showcase of travel offers, experiences, and insights.

Attendees will also have access to industry experts and Marriott representatives.

Marriott hopes that interactions with these individuals will allow participants to learn insider tips and get tailored recommendations to better their own travel plans.

“The Marriott Bonvoy Travel Fair is more than just an event; it is a testament to our commitment to connecting travelers with transformative experiences,” said Ramesh Jackson, Marriott International’s Area Vice President for Malaysia and Indonesia.

“This milestone reflects our belief in the power of travel to inspire, unite, and enrich lives. We are thrilled to bring this vision to life in Malaysia, where hospitality meets adventure.”

An offer you can’t refuse

The star of the Marriott Bonvoy Travel Fair for most will of course be the event-exclusive packages. According to Marriott, these offers will not be available outside of the event online or on booking platforms.

Here are some of the highlights.

The St. Regis Langkawi’s Half Board Haven is a two-person stay package starting from RM3,500 per night. 

Breakfast and dinner is included daily at the L’Orangerie, with other dining options including Pantai Grill and Kayuputi. 

Dinner will be offered in three courses from the A’la carte menu, however Marriott specifically notes that selected items will have a surcharge.

A third person can be brought along half board for an additional RM420 per day as well.

Also in Langkawi is Perhentian Marriott Resort & Spa. This location’s Island Getaway package is offering a three-day-two-night stay for two. Inclusive of breakfast, lunch, and dinner, prices start at RM3,800. 

Ferry transfer and spa credits of up to RM200 will also be available here.

Do note that stays will only be valid from February 8 to June 30, 2025.

Over in Sarawak, Sheraton Kuching’s aptly named Kuching Staycation Package offers a deal for two adults and a child starting from RM580. Included is their “deluxe room” and a breakfast buffet. 

10% dining savings at their All-Day Dining Restaurant will also be available with the package. 

The booking period will be open from February 7 to June 30, 2025.

Back in Klang Valley, The Westin Kuala Lumpur is offering a two-day-one-night stay in one of their Deluxe rooms. Called the Westin Retreat Package, the deal is for two people and starts from RM458 per unit. The package includes breakfast.

It’s valid for stays from February 7 until April 30, 2025.

Le Meridien Kuala Lumpur will also be throwing their hat into the ring. Their Family Fun Package starts from RM699 per room per night and is for two adults and 2 children. Valid from February 7 to June 30, 2025, the package has breakfast included.

Naturally, these are not all the packages that the event has to offer. There are a lot more hotels and resorts vying for your attention and some of the previously mentioned properties have other deals as well.

The full list of offers can be found on their webpage to cater exactly to your needs.

Marriott Bonvoy members will also unlock exclusive perks. This includes discounts and first access to limited-time offers. Bonus points can also be collected, which can be redeemed for stays at Marriott Bonvoy locations or products. 

Those interested in a membership can sign up for free at the event or register online. The Marriott Bonvoy app is also available for download.

A human touch

Marriott does also seem to have another agenda with this event.

“This fair is not just about exceptional offers; it’s about connecting with a community of travelers who share the same passion for discovery and adventure, with Marriott Bonvoy at the heart of it,” noted George Varughese, the Market Vice President for Marriott International, Malaysia.

Be it through one of their deals or in a conversation with a fellow traveler, perhaps you might just find the inspiration you need for your next destination here at this event.

Couldn’t hurt. After all, what’s a little bit of adventure?

• Learn more about the Marriott Bonvoy Travel Fair here.

Also Read: CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

Featured Image Credit: Marriott Bonvoy

Unprecedented jobs crisis is coming, says President Tharman. Here’s what it means for S’pore.

Disclaimer: Unless otherwise stated, opinions expressed below belong to the author.

At the World Economic Forum 2025, which is currently taking place in Davos, Singapore President Tharman Shanmugaratnam presented his observations, predictions and prescriptions ahead of the looming jobs crisis that is about to sweep the globe in the coming years.

Within the coming decade, about 1.2 billion people—a wave without precedent, according to President Tharman—will enter the global workforce in developing countries, but only 400 million jobs are predicted to be created in that same period of time.

This leaves a gap of 800 million jobs at a time where even developed labour markets are getting squeezed by AI-driven automation, which is threatening to displace workers from some of the better paid positions.

With millions underemployed or outright unemployed, “We know the consequences,” said the Singapore President. “They’re not just about economics; they’re fundamentally social, political, and they will shape the new international disorder.“

President Tharman did offer his ideas regarding solutions to the problem that’s about to affect us all in some way.

He spoke of education starting as early as 3 years of age, preparing children to become productive, adaptable adults in the future. He also pointed out the disparities between academic education and technical requirements of the workplace, which hold many workers back in their careers and implore governments and employers alike to ensure that AI complements human skills instead of merely copying them.

All of this, however, is universal advice, and Singapore is already well ahead in these areas.

But is it enough to protect it from the problems caused by the sudden flood of cheap manpower? Probably not.

Inward and outward pressure on Singapore

If the predictions pan out as they are being presented today, they are likely to trigger considerable turbulence for Singapore workers as well, quite regardless of how well-educated and prepared they are.

The fact that 800 million people may struggle to find a job doesn’t mean that those young newcomers from developing countries are the only ones who will be affected. The reality is that the entire 1.2 billion will compete globally to fill those newly created 400 million jobs in the next ten years.

But, as we know, if supply vastly outstrips demand, prices fall. This may lead to the creation of more jobs at a considerably lower pay. And those that can be employed much more cheaply are also most likely to attract employers.

Some of it may happen in Asia, but mostly west of Singapore.

It will not influence the city-state directly—after all, it’s far too developed for its workers to be threatened by population growth occurring in places like Nigeria. However, by undermining millions of lower-paid jobs, the centre of gravity of global manufacturing may begin shifting away from East Asia to Africa, Middle East or India.

This is further exacerbated by the conflicts between Beijing and the West, which have already led companies to diversify away from China—and Singapore, after all, owes much of its success to being favourably located on some of the busiest trade routes connecting the current adversaries.

It is a hub for logistics and business, attracting billions of dollars in investment precisely because it’s a gateway to East Asia, which is still the world’s factory.

But Singapore’s location is not unique. Not even regionally and certainly not globally—and those global rivals are already competing for money and brainpower. Easier access to a growing pool of cheap labour could be their critical advantage in the coming years.

The African continent, after all, is much closer to both Europe and America, the largest and wealthiest consumer markets on the planet, and even India is closer to both heading west rather than east (never stopping in Singapore).

Apple’s iPhones are already made in India, and if Africa can begin producing goods at scale at a much lower cost given the surge in available manpower, who is going to keep investing in the Far East under the shadow of Chinese influence, in countries whose populations are dying out?

In fact, China itself is already making inroads into the continent to control the future of manufacturing as well as the wealth of resources found under its soil.

It is no surprise, then, that Dubai is already the world’s busiest airport for international travel, with Changi only coming in 4th. The Gulf conveniently sits right in the centre of the world’s landmass, offering the quickest, one-stop access to all continents.

This is why, in addition to the outward pressure on Singapore due to shifting investment flows and changing manufacturing landscape, inward pressure may follow, with companies beginning to ask if the expense and hurdles required to clear to come to the city-state are still worth it.

Safe, rich, wealthy, and largely tax-free monarchies of the Arabian Gulf are offering many of the same benefits that Singapore does—with a few extra perks and plenty of land for construction.

Until recently, they lacked access to sufficiently trained manpower available locally and attractive business destinations on their periphery that they could become the trusted gateway to, in the same way Singapore is to the Far East.

The former is being addressed by quite remarkable openness to immigration, in contrast to years of isolation and bureaucracy which once prevented expatriates from settling there (already upwards of 90% of inhabitants of UAE or Qatar are foreigners, and more are welcome to settle).

The latter, meanwhile, may soon solve itself, as the region stretching from India to West Africa fills with people looking for jobs.

The capital seeking to employ them will need a trustworthy hub to operate from—and it’s unlikely to be Singapore given the location.

The coming surge of cheap labour may cause a crisis for some, but it can be a chance for others. As a result of this geoeconomic shift, Singaporeans may soon be forced to adapt to, perhaps, fewer opportunities than they’ve become accustomed to over the years.

Also Read: 15 fastest-growing professions in S’pore, according to LinkedIn’s Jobs on the Rise 2025

Featured Image Credit: World Economic Forum

“I have no choice but to close it”: 111 Y/O soy sauce maker in Gopeng shuts down for good

There is no greater pantry staple in the Malaysian household as soy sauce. 

Well, that’s my humble opinion, but I’m sure many would agree. 

That’s why it’s bittersweet to see Hup Teck, a beloved soy sauce maker in Gopeng, shutter its doors after 111 years. 

No succession plans 

In a Facebook post, Hup Teck posted that it would be closing permanently on January 28, 2025. 

“It is with humble gratitude and a heavy heart that we announce the closing of Hup Teck soy sauce,” they stated. “This has been a very difficult decision and we are so sad to say goodbye after 111 years.”

According to Sin Chew, the factory is closing business due to a lack of a successor. Its current owner, Low Bak Tong, has no one to continue the business after his retirement. 

Back in the days, Tong himself had left the nest to work in Singapore for some years, before returning in the 80s to inherit his father’s legacy. 

Now 72 years old, he had been running the business with his sister and nephew. However, none of the shareholders were willing to inherit the business. 

“Although I am reluctant, I have no choice but to close it,” he told Sin Chew. 

According to blogger Maria Dass the World, the soy sauce from Hup Teck has been produced from the same wooden house for 111 years in Gopeng, Perak, which has the fortuitous unit number of 999. 

However, according to Sin Chew, upon checking past records, Tong learnt that the business was originally founded elsewhere by Tong’s father and some neighbours before moving it to the current 999 house. 

A dying art?

Given the artisanal value that Hup Teck’s products offer, some Malaysian netizens and Redditors wondered why no one would be willing to take on the baton and continue the legacy. 

One user proposed that it may be because fermenting soy sauce the old school way takes a long time, making it a labour-intensive and perhaps unprofitable business model. 

Maria shared on her blog that the traditional process also means no colouring or preservatives, making the whole process natural. 

Natural sunlight and fresh air is needed for the fermentation process to take place. This process is carried out in the special earthen pots brought in from China when the factory first started operations, Maria reported. 

The result seems to be worth the work. Some Redditors quipped that traditionally produced soy sauce is vastly different from the mass-produced offerings in the market, sharing that the notes from traditional soy sauce are deep and full bodied. 

“They will be sorely missed,” one Redditor said. “At times I think modernisation isn’t progress, and we think this is best when we don’t know what we missed.”

Preserving its legacy 

“At one time there were six soya sauce factories in Gopeng, but Hup Teck is the only one that survived the test of time—despite not having a fancy brand name, marketing team or advertising,” Maria added in her blog. 

While it’s true that Hup Teck has survived the test of time for over a century, all good things must come to an end. 

Closing off its story, Hup Teck encouraged patrons to make a visit in these last moments to purchase whatever they have left in stock. 

“Of course we are graceful [sic] for your continued support and loyalty, you all are [the] direct reason for our success as we are truly humbled and honored to have served you,” they wrote. 

In a heartfelt show of community, they concluded, “Once again, our deepest gratitude with our very best and sincerest wishes, we hope that you stay safe and take care of each other.”

Having stood proudly from 1914 to 2025, Hup Teck’s origin is one that predates even Malaysia’s own independence. 

While its operations may not outlast our nation, we hope its legacy continues to be preserved in the annals of history.

• Learn more about Hup Teck here.
• Read other articles we’ve written about Malaysian businesses here.

Also Read: Critical convos with a focus on impact: How MRANTI is bridging local & global markets

Featured Image Credit: Hup Teck

Singapore forms electoral boundaries committee, here’s who they comprise & what they’ll do

Prime Minister Lawrence Wong has formed a committee to review electoral boundaries, initiating the process for Singapore’s upcoming general election.

Typically, the time between the formation of the Electoral Boundaries Review Committee (EBRC) and Polling Day has ranged from four to 11 months, which means that voters could go to the polls in May, or even earlier if the committee is able to complete its work in time.

The EBRC will comprise five senior civil servants:

• Colin Low, chief executive of Singapore Land Authority
• Tan Meng Dui, chief executive of the Housing Development Board
• Koh Eng Chuan, chief statistician of the Singapore Department of Statistics
• Lim Zhi Yang, head of ELD, and
• Tan Kee Yong, Secretary to the Prime Minister, as its chairman.

The committee has been directed to review the boundaries of the current electoral divisions, and to recommend the number of boundaries of Group Representation Constituencies (GRCs) and Single Member Constituencies (SMCs).

The Committee will take into account significant changes in the number of electors in the current divisions as a result of population shifts and housing developments. It will then produce a report that goes to the Parliament, which will decide whether to accept the new boundaries.

This is a necessary step before a general election can happen. There is no fixed timeline given to the committee to issue its report, but past teams have taken between three weeks and seven months.

“I look forward to the committee’s report and its recommendations in due course,” said PM Wong in a Facebook post, addressing the convened EBRC.

Check out our GE2025 microsite for the latest election-related news, find out which constituency you belong to, and more here.

Also Read: Poetry, cats and Jay Chou: 7 interesting facts you probably didn’t know about Tharman

Featured Image Credit: Elections Department Singapore

Less screen time, more quality time: Here’s how S’pore plans to fix the iPad kid epidemic

I have fond memories of my carefree childhood days with neighbourhood friends, whether at the playground or elsewhere, but such sights seem rare today. 

Now, it’s more common to see children glued to their phones and tablets, endlessly scrolling social media or watching their favourite shows—and this shift isn’t necessarily a positive one. 

To tackle this issue, the Ministry of Health (MOH) launched updated guidelines on Tuesday (January 21) as part of the new Grow Well SG national health strategy, aiming to curb excessive screen time and promote healthier lifestyles for children and adolescents up to 12 years old.

The revised guidelines provide stricter and clearer recommendations on screen use. Here’s what you should take note of:

Who gets screen time?

For children under 18 months:

• No screen time, except for video calls
• Televisions or other screens should not be turned on in the background

For children aged three to six:

• Limit screen use to no more than one hour per day outside of school
• View media together with children whenever possible
• Choose age-appropriate educational content 
• Do not leave screens turned on in the background
• No screens during meals and one hour before bedtime 

For children aged seven to 12:

• Limit screen use to under two hours daily, except for school work
• Develop a screen use plan or timetable
• Have regular conversations to find out their online activities
• No mobile devices with unrestricted access
• Use parental control settings for age-appropriate content and apps
• No screen time during meals and one hour before bedtime

In a joint statement, MOH, the Ministry of Education (MOE), and the Ministry of Social and Family Development emphasised that children in Singapore are facing health risks linked to inactive lifestyles. 

These risks arise from several factors, including excessive screen time. Through the Grow Well SG initiative, the government aims to help children cultivate healthy habits by promoting more purposeful screen use with the combined efforts of families, schools, healthcare institutions and the community.

Though the new strategy only focuses on children aged up to 12 years old, it will be extended to older children subsequently. 

Similar moves by other countries

Singapore isn’t the only country that has implemented such guidelines. As more studies emerge on the negative effects of excessive screen time, several other countries have also taken steps to regulate screen use among youth. 

In September 2024, France enforced a trial ban on phones for students up to the age of 15 as it seeks to give them a “digital pause.” Students are now required to hand over their phones to school staff at the start of the day. 

Brazil went a step further, passing a law restricting smartphone usage in elementary and high schools this month.

Beyond the detrimental effects excessive screen time can have on the youth, exposure to social media platforms can also bring about adverse impacts on their well-being. 

With growing pressure to protect children online, particularly from harmful content and cyberbullying, countries like Indonesia are planning to introduce a minimum age for social media users. This follows Australia’s 2024 law, which bans under-16s from using social media.

Social media age restrictions

Apart from the government, tech companies and social media firms have also doubled down on their efforts to protect the youth from digital harm. 

In 2021, TikTok removed over seven million suspected underage accounts. It also restricted features like private messaging and live streaming to those aged 16 and above.

More recently, Instagram has also taken steps to tighten age restrictions for app users. As of yesterday, accounts belonging to those under 18 in Singapore will have more restrictive settings by default. 

Teenagers will automatically be placed in Teen Accounts, and those attempting to change their age to over 18 will be prompted to verify their age.

It takes a community

Raising screen-free kids requires more than just the efforts of tech companies and the government—it takes a community.

In Singapore, grassroots initiatives like The Resonance Project, founded by a group of teenagers, offer free music classes to various communities including children, creating opportunities for them to engage in meaningful, screen-free activities. 

Balance Bike SG, on the other hand, organises public events such as family-friendly cycling competitions. 

Through these efforts, we can foster healthier lifestyles and create an environment where children can thrive without the constant pull of digital screens.

• Read more articles we’ve written about Singaporean startups here.

Also Read: Why this S’porean scrapped the old menu at his mum’s 19 Y/O cafe to serve just two items

Feature Image Credit: iStock

CARiNG’s CNY video reminds us what “home” really means, and it’s not about a place

[This is a sponsored post with CARiNG Pharmacy.] 

As a working adult juggling deadlines, bills, and the constant hustle for financial stability, I’ve come to realise how tough it is to gather for dinners with loved ones. It’s not just my problem; I know many others who feel the same way. 

The pressures of work and the relentless pursuit of success often leave little room for family time. 

As Chinese New Year approaches, the warmth of reunion dinners takes centre stage in households across the globe. Yet, not everyone gets to experience this cherished tradition in the same way. 

CARiNG Pharmacy’s latest CNY video captures this poignant reality, shedding light on the struggles some families face while reminding us of the true meaning of togetherness.

Experience the video in full below:

Since starting their annual CNY video tradition in 2022, CARiNG has consistently aimed to celebrate the togetherness of family. This year’s instalment is no exception, delivering a heartfelt story that would resonate with anyone who has ever struggled to balance work and family.

The hustle never stops

The three-minute video opens with a scene that feels all too familiar: a family working hard to make ends meet. The father, a shopkeeper, anxiously watches the hours tick by on New Year’s Eve, worried about the unsold mandarin oranges piling up in his store. 

“If these oranges don’t sell today, they’ll lose their freshness,” he said, clearly torn between his responsibilities as a provider and his desire to be home for the reunion dinner.

How many of us have worked late nights, skipped meals, or postponed family time because we were chasing financial stability? 

The father’s situation is a reflection of the sacrifices so many families make just to stay afloat, especially with today’s rising living costs.

A family’s love in action

Back at home, the rest of his family is busy preparing for the reunion dinner. The mother and children’s banter while cooking lightens the mood, contrasting the father’s solitary efforts at the shop. 

“Less oil, less salt, less sugar,” the daughter reminded her brother, ensuring the meal aligns with their father’s dietary needs. It’s a simple yet powerful moment, showcasing how love is often expressed through small yet thoughtful actions.

The cooking scene feels warm and intimate, evoking memories of family kitchens filled with laughter and the comforting aroma of home-cooked meals. But there’s still an underlying sadness to the scene as the family prepares without the father.

The turning point comes when, instead of waiting at home, the family decides to bring the reunion dinner to the shop. Their arrival takes the father by surprise.

“Home is where the whole family is together,” the mother said, her words carrying a message that resonated deeply.

As the family shares their meal amidst the stacks of unsold mandarin oranges, the atmosphere shifts from sombre to joyful. 

Watching this scene made me think about how often we get caught up in the “where” and “what” of celebrations, forgetting that it’s the “who” that truly matters. At the end of the day, it’s not about the setting or the spread, rather it’s the people who make the moment special.

A timeless message

CARiNG Pharmacy’s video ends with a poignant message: “Home is wherever you are.” It’s a statement that lingers as the background fades, encouraging viewers to reflect on the essence of family and togetherness.

In a world where the pressures of daily life often overshadow the importance of connection, this video serves as a gentle nudge to cherish the moments that truly matter. 

Hand in hand with the launch of this heartfelt video is CARiNG’s 88 Huat Huat Megasales, running now until February 11, 2025. 

The sale offers discounts on haircare, body care, beauty products, and daily essentials ranging from 18% to 88% off for the second purchase of the same product. It’s a timely opportunity for families to stock up on essentials while enjoying significant savings.

So, this Chinese New Year, let’s take a moment to appreciate the love and effort that goes into keeping our families together. Whether you’re having your reunion dinner at home, at a shop, or even over a video call, remember: wherever your family is, that’s where home will always be.

• Learn more about CARiNG Pharmacy’s CNY deals here.

Featured Image Credit: CARiNG Pharmacy YouTube

M’sian startup iMotorbike completes Series A funding with US$10 million for regional expansion

Malaysian startup iMotorbike announced on January 21, 2025, that it has successfully closed its US$10 million Series A funding round. 

Co-founded by Gil Carmo and Sharmeen Looi, iMotorbike is a Southeast Asian platform for buying and selling pre-owned motorcycles. 

The round was led by Headline, a global venture capital (VC) firm known for backing transformative B2B and B2C ventures. There was also participation from other prominent VC firms such as Ondine, 500 Global, Gobi Partners, Astor Management, and Endeavor Catalyst. 

“We first invested in iMotorbike in 2017, and remain confident that the used motorcycle market globally will remain resilient as riders seek affordable and reliable solutions amid economic uncertainties,” shared Khailee Ng, Managing Partner, 500 Global. 

He continued, “As early movers, we believe Gil and his team have built over the last eight years a blueprint for trust and convenience in the motorcycle marketplace, putting them in a strong position to lead this mobility trend far beyond Southeast Asia.”

The Series A round was completed in two tranches with the first being in June 2023 when they had bagged RM12 million, while the latter is the recent funding led by Headline. 

Expanding regionally and rapidly 

According to a press release, this funding is instrumental in expanding iMotorbike’s footprint locally, where the company plans to open new inspection centres and showrooms in key locations such as Penang and Johor. 

The establishment of these showrooms will be integral in bolstering the startup’s presence. After all, iMotorbike’s growth has been partially fueled by the launch of its three-storey Glenmarie showroom in 2024. 

Parts of the new funding will also be earmarked for the company’s goal to grow its workforce by hiring skilled mechanics and operations staff. 

The expansion plans will also extend outside of Malaysia, with a new branch in Taiwan already being planned. 

If you’ve ever been to Taiwan, you may have noticed their streets being full of scooters, perhaps indicating a sizable market for iMotorbike to tap into. 

Gil Carmo, the co-founder and CEO of iMotorbike, said, “With this funding, we are excited to take iMotorbike to the next level. Beyond expanding our footprint in Malaysia and opening in Taiwan, we will continue improving our platform and scaling our operations to meet the growing demand.”

Accelerating ahead 

Since its founding in 2016, iMotorbike has built a strong presence in Malaysia and Vietnam by focusing on customer trust and convenience. 

In fact, the startup reached a significant milestone of 10,000 customers this year. With that achievement, iMotorbike has arguably become the defacto go-to platform for motorcycle enthusiasts locally. 

The startup has been able to make its mark in the industry thanks to key offerings such as its thorough 170-point inspection process, plus a hassle-free six-day return and six-month warranty policy. 

Gil shared, “From day one, our goal has always been to create a platform that people can trust, whether buying or selling motorcycles. This funding validates the work we have done and the potential of pre-owned motorcycles in Southeast Asia.” 

• Learn more about iMotorbike here.
• Read other funding news we’ve written here.

Also Read: Critical convos with a focus on impact: How MRANTI is bridging local & global markets

Featured Image Credit: iMotorbike

Why this S’porean scrapped the old menu at his mum’s 19 Y/O cafe to serve just two items

If your daily routine involves scrolling through TikTok for countless hours like me, then you must have come across Caffe Pralet’s square shaped doughnuts on your feed at some point.

Their doughnuts were first launched back in 2023, but it wasn’t until last year that they skyrocketed to fame, thanks to a TikTok reel by one of their customers. 

The hype grew so intense that customers even faced two-day waiting times for online orders, with queues snaking outside the cafe at its peak.

Apart from their viral doughnuts, the space also draws a crowd for their loaded sandwiches—however, Caffe Pralet was originally known for their cakes, pastries, and dishes. 

The cafe, which has been around for 19 years, saw its business pick up after a revamp and has since turned into a popular hipster hangout in Singapore.

“We never actually had a USP”

When Vulcan Post first spoke to Caffe Pralet, the business was helmed by Timothy Chia, 32, and his brother-in-law Jeremy Ang, 36. 

The cafe was opened in 2006 by Timothy’s mother Judy Koh, but the pair took over her business in hopes of continuing her legacy.

However, as the cafe offered a wide range of products, it struggled to establish a unique selling point (USP) and stand out in Singapore’s competitive F&B scene.

[Caffe Pralet] has always done a tonne of different things throughout our years, from selling customised cakes for weddings, to catering, baked goods, and even curry chicken and rice bowls—the list goes on.

You name it, Caffe Pralet has done it. We never actually had a USP because we were doing everything.

Timothy Chia

A pivot to simplicity

Shortly after the interview in 2018, Timothy took a break from the family business and went to Mexico, where he spent a year and a half hosting private dining events, pop-ups, and culinary classes.

However, he returned to Singapore due to the COVID-19 pandemic. It was during this time that he decided to rejoin the family business and help out with Caffe Pralet’s deliveries.

Seeing his mother struggle to keep the business afloat and make it through the pandemic, Timothy decided to step up and propose a new business idea, determined to redefine Caffe Pralet’s direction. 

“I couldn’t just leave her and the business that she [built] with her sweat and tears. I had to try all over once again, but this time, with a different, fresh mindset,” Timothy said.

Drawing from his experiences in Mexico, Timothy crafted a business idea centred on simplicity—to create a streamlined menu with limited yet thoughtfully curated options. 

Back in Mexico, I ate at a lot of taquerias, and they were always packed with people. Besides the fact that the Mexicans, of course, love their tacos, it became clear to me that the reason why there were always a lot of people was because of the limit in choices.

If it was a pork taqueria, they would serve everything pork. If it was a chicken place, they would serve everything chicken, and if it was a beef place… you can guess what they were selling.

Timothy Chia

Another strategy he implemented was to ensure that the business was scalable and had strong SOPs in place. 

By studying successful quick-service restaurants in Singapore such as Subway, Guzman Y Gomez, and McDonald’s, he recognised that these factors were crucial to their ability to grow and expand across the city-state.

Hence, Timothy decided that Caffe Pralet would pivot into a deli specialising in just two items: doughnuts and sandwiches.

Regulars wanted the old menu back

But pivoting a business is never easy. Looking back, Timothy shared that the reception “wasn’t really great” when they first relaunched.  

“Our regular customers came back looking for the old menu, for our rice bowls and pasta, but we had promotions going on trying to encourage them to try the new menu.” 

While some enjoyed the new sandwiches, most of their regulars, particularly office workers, still craved “heavier” meals.

However, the cafe soon started attracting a different crowd of customers—expats. “Tiong Bahru has become an expat-rich place and a bulk of them are ‘sandwich people’,” said Timothy.

Though we lost part of the rice- and pasta-loving people, we gained a new market of customers, which was great because these were the neighbours living around us. [This] also equated to them coming by more often.

Timothy Chia

Increasing production tenfold

After going viral, Caffe Pralet gained widespread recognition, driving significant growth for the business.

“We couldn’t even sell 40 doughnuts a day, and suddenly, we had to [increase] our production [tenfold],” Timothy shared.

To manage the quick sell-outs, Caffe Pralet encouraged customers to pre-order their doughnuts, ensuring they wouldn’t leave disappointed. 

“Besides that, we announced that we had two different fry-times so customers knew when the next batch would be out,” he added. 

As demand continued to grow, Caffe Pralet  brought in additional staff and expanded the cafe’s production capacity to keep up. 

Timothy also shared that the cafe is set to receive their first automatic doughnut fryer soon, a move aimed at further boosting productivity and meeting customer demand more efficiently.

“I don’t want Caffe Pralet to be just a viral trend”

Today, Timothy manages the deli alongside his mother, while Jeremy, who left for family reasons, continues to offer business advice to him.

Timothy revealed that Caffe Pralet is currently “experiencing consistent revenue growth,” but his vision extends beyond short-term success.

I don’t want Caffe Pralet to be just a viral trend. I want the brand to be everlasting—a brand people are familiar with, and a brand that has always maintained its quality and standards.

Timothy Chia

As part of this vision, the cafe is actively working to expand its production capacity and team to support its continued growth. 

Back in 2018, the cafe unveiled plans to launch a wholesale and supply arm, however, this initiative still remains a work in progress. 

Caffe Pralet also aims to expand internationally. While they previously operated an outlet in Jakarta, the business was heavily impacted by the COVID-19 pandemic, resulting in its closure.

Now, their sights are set on Thailand and China, although Timothy remains tight-lipped about the specifics of these plans.

• Learn more about Caffe Pralet here.
• Read more articles we’ve written about Singaporeans startups here.

Also Read: How these Singaporeans built a multi-million-dollar biz by manufacturing cleaning robots

Feature Image Credit: Caffe Pralet

Sam Altman names key skill that you need in the age of AI. Most people will struggle with it.

Disclaimer: Unless otherwise stated, opinions expressed below belong solely to the author.

Speaking on Adam Grant’s podcast earlier in January, OpenAI CEO Sam Altman made another prediction about the future of work in the age of artificial intelligence (AI), remarking that his children will never outsmart AI (but that will be the reality for everybody).

Coming generations won’t know the world without AI, and all of us will have to adapt to it in one way or another:

My kid is never gonna grow up being smarter than AI. […] And that’ll be natural. And of course it’s smarter than us. Of course, it can do things we can’t, but also who really cares? I think it’s only weird for us in this one transition time.

Sam Altman

So, how will we adapt? What skill will help us stay relevant in the age of AI?

When suggested by Grant that agility rather than ability will play a bigger role, Altman observed that ability will still be valued—not our intellectual processing power, which will never match AI, but rather, our ability to set the right direction for the AI tools at our disposal:

Figuring out what questions to ask will be more important than figuring out the answer.

Sam Altman

While it sounds simple, it may cause problems for most people, especially those whose current jobs are the first to be disrupted by AI tools.

Google on steroids

Here’s why Altman’s remark about the ability to ask questions is so accurate—we already have a tool that grants us access to most human knowledge: Google’s web search.

Yes, after 27 years, it feels outdated, not always accurate, overloaded with ads, etc. But if used properly, you will be able to find information on just about everything you need.

You just have to know what questions to ask.

So, you see, we’ve already taken half a step in that direction, and over the past two decades, it has been up to us to decide how we use it. We could waste our time looking up details on the lives of celebrities or invest it in productive education.

Open access to knowledge has already shaped millions of lives around the world.

AI is just the next stage. It’s Google on steroids—it’s not only able to answer your questions, but soon, also execute most tasks we assign.

It’s going to be faster, more accurate (eventually, at least) and capable of doing many jobs for us. But it will still need our instruction on what to do.

And this will be a challenge for much of the current white-collar workforce.

So, you wanted to be the manager?

Most people enter the labour market hoping to climb the corporate ladder and, in most cases, ascend to higher-paying, managerial roles in a successful company.

Few of them end up in these positions of power, though, since there are always many more foot soldiers than officers in any army.

With AI, however, most positions will become at least infused with the management of the workforce—only this time, it will be digital. AI agents or chatbots will have to be put to use by people who will now have to learn how to direct them.

That is, by giving AI the right problems to solve, the questions that need answering.

Simply telling the intelligent robot to do your current job in your stead will not cut it, because in such a case, your employment will no longer be necessary.

Your job will no longer be performing the task, but directing AI to do it—and it will do a lot more than you did previously. If you wanted to be the manager, then that’s what it’s always been about.

The reason that this is likely to be a challenge for most people (at least in office settings, not manual labour, of course) is that, as I said, most of the labour force is currently employed to do specific tasks that add up to the completion of greater goals set by their management.

With AI, however, your individual on-the-job skillset may soon matter a lot less (if not much at all). What will matter is whether you are able to envision a bigger milestone that you can direct your AI helpers to pursue.

Can you come up with a new product idea? Could you lead an effort to capture a new customer group for a service you sell? Are you able to outline a story for a new book, movie, or video game? Can you direct AI to develop a new engineering solution for a demanding construction project?

Remember that even supremely capable AI will only produce answers that are as good as the questions asked and input information provided. It can’t guarantee that your project will succeed.

This is especially true if everybody else is equipped with the same tools. There are, after all, many good answers to the same question. There are many product designs that will sell, many recipes for tasty foods, many engaging stories to tell, many architectural designs that fulfil the same function and so on.

If everybody is using equally capable AI, then it’s the humans who direct it who will make the difference.

Those who can’t may be forced to return to manual labour.

Also Read: Billionaire CEO stops hiring as AI “can already do all of the jobs”, but promises higher pay

Featured Image Credit: TechCrunch

Why this 30 Y/O F&B group started yet another premium gelato brand in Malaysia

[This article is written in collaboration with GIOIA.]

Malaysia is practically bursting at the seams with gelato brands these days. Everywhere you look, there’s a new gelateria that combines aesthetically pleasing interiors with promises of  “artisanal” or “premium” offerings.

A relatively new brand on the scene is GIOIA, which opened its doors in July 2023 and has been steadily expanding.

Last year, our team had the chance to visit the brand’s latest gelato parlour in Chinatown, KL. We went in with some scepticism, wondering how it would stand out from being just another gelato spot. 

After all, how much room is left in the already saturated dessert market? 

But we were pleasantly surprised as we were greeted by a space that felt like part chic cafe and part cosy hangout spot. 

It didn’t seem to be your typical grab-and-go gelato setup, nor was it the kind of place where you awkwardly balance a cone on a tiny stool. GIOIA had something else going on, and once I found out the brand’s story, it was clear why.  

The visionary brains behind the joy

GIOIA (which means “joy” in Italian) isn’t just some random brand trying its luck. It’s the lovechild of three founders who actually know their stuff, supported by a passionate team and partners.  

Leading the charge is Master Chef Eric Wong, with 43 years of F&B experience under his belt. The man’s practically a master baker and gelato Gandalf, having trained chefs around the globe, including in Italy itself. 

Then there’s Pivian Liew, a seasoned entrepreneur who played a pivotal role in creating and nurturing the brand, now leading the group’s business development efforts. 

And finally, there’s Carmen Liew, a law graduate who traded legal jargon for gelato dreams, ensuring the day-to-day operations run seamlessly.

GIOIA operates under the umbrella of Levain Group, an F&B powerhouse with 30 years of experience, founded by Eric and Pivian themselves. So, yes, it looks like they’ve got both the expertise and the resources to make this venture a success.

Levain Group is an F&B consultancy and equipment supplier based in Malaysia. They specialise in providing turnkey solutions for F&B businesses, offering services such as menu R&D, advanced machinery supply, and premium frozen breads and pastries. 

So, why another gelato brand?

Despite Malaysia’s gelato market being saturated, GIOIA saw an opportunity to redefine what premium gelato could be. 

Unlike many competitors, GIOIA freshly churns its gelato right in front of customers, using 100% natural ingredients without any compromises, the founders shared with Vulcan Post.

“We position ourselves as premium from the initial stage because we believe consumers deserve a good choice to pamper themselves,” they explained. “It’s not about the price; it’s about the quality and the entire GIOIA experience.”

Eric’s expertise plays a significant role here. Having worked with Italian chefs for over two decades, he’s developed recipes that marry local ingredients with Italian craftsmanship. 

Still, one of their biggest hurdles was convincing people that their gelato was worth the premium prices, said GIOIA.

“Before coming into GIOIA, people had a big question mark on what’s so premium about it,” the founders admitted. “But the moment they taste it, they know that’s good quality there and we overcome all those challenges.”

Which is why to win over sceptics, GIOIA offers free, unlimited tastings. “We are so confident in our product,” they said. “Once they try it, they understand the quality and the effort that goes into it.”

The art of standing out

Much of GIOIA’s growth can be attributed to its investment in top-notch machinery and thoughtful design, they shared. 

“Machinery is where we invest most of our capital,” shared the team, emphasising that it’s a worthwhile expense to ensure their gelato meets the highest standards of quality. Their gelato-making equipment features advanced Italian technology.

These machines have helped them churn out over 80 flavours to date, and GIOIA constantly innovates to surprise and delight customers. 

Their flavours range from imported Italian pistachio (Pistacchio) to locally sourced 100% Grade A Musang King durian (II Re Della Frutta Durian).

Seasonal offerings like hibiscus gelato (Ibisco) for Hari Kebangsaan sit alongside Italian classics and local favourites like Tropicale, a tropical blend of fresh banana, mango, and passion fruit.

But standing out for GIOIA means more than just offering a quality product. That’s why they also design each of their outlets to offer a distinct experience. 

“Every GIOIA outlet is designed with a lot of effort to create the perfect ambience,” they added.

The first outlet in Jade Hills Resort Club, Kajang, overlooks a serene lake, providing a calming environment perfect for enjoying gelato. 

Located in the bustling streets of Chinatown, the second outlet offers a cosy, urban chic vibe. The upcoming Bukit Bintang outlet promises yet another different atmosphere.

“Every GIOIA is going to have its own identity,” they explained. “We’re very picky about locations. If we can’t create a story and theme we’re passionate about, we don’t proceed.”

Not just a scoop, but a mission  

GIOIA’s short-term goal is to solidify their presence in Malaysia, but they won’t be expanding rapidly through franchising. 

Instead, the team is focused on growing the brand organically while staying true to its premium boutique identity by welcoming joint venture partners who share the same passion and enthusiasm for building a solid and fun gelato empire.

With their eyes set on international expansion as their long-term goal, it seems this journey of joy has only just begun.

But beyond the equipment and aesthetics, it’s the human touch that sets GIOIA apart, the team believes. “A place where people keep coming back because of the food and the service,” they pointed out. 

From our experience and looking at the brand’s online reviews, they’ve certainly lived up to expectations.

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

Also Read: Critical convos with a focus on impact: How MRANTI is bridging local & global markets

Featured Image Credit: GIOIA

This mum started a cake biz at home to pay the bills, now it’s a full-fledged Shah Alam cafe

Tucked away in the neighbourhood of Shah Alam’s Seksyen 6 lies a cafe known as Manis.

A little under a year ago, however, and you would be hard-pressed to find any trace of this cafe. That is, save for an online business selling baked goods known as WildFlour.

Co-run by Shazana Shukor and her husband, Din, the duo operate hand-in-hand, with Shazana leading the charge in the kitchen and growing the business with her over 14 years of experience in the F&B industry. 

Meanwhile, Din heads communications and marketing, engaging with the community being the natural people person that he is whilst still working full time.

Shazana found her start in the F&B industry graduating with a Bachelor’s Degree in Culinary Arts. From there, she worked her way up to both managerial and trainer roles, eventually providing consultancy and freelance services to new businesses after her daughter was born.

But when COVID reared its head on Malaysian shores, she soon found herself stuck at home with an infant and the need for a way to pay the bills. 

That was when the idea for WildFlour Kitchen first came into view.

“It started with me baking quiches and sourdough breads to gift to relatives,” she explained.

“I thought, why not ask those following me on my social accounts if they wanted to order, and that’s where it started.”

Making the leap

Beginning with minimal capital, WildFlour’s initial focus was on catering for special orders and events, serving baked goods such as cakes, quiches, and pastries.

But after seeing the positive reception to their baked goods, the two began to envision a space where they could serve their creations in a warm and welcoming atmosphere.

As post-COVID trends eventually saw a shift towards physical dining and online orders slowly began to die down, this dream soon became a necessity and soon enough, Manis was born.

Though the transition would require a significant amount of investment, Shazana knew from past experiences in the F&B industry that she did not want to be tied down by debt or investors. As a result, Manis was funded through a combination of personal savings and reinvested earnings.

“I also did not want to run my business in the red as I’ve seen how a few bad months can kill a small business before it has the chance to survive,” she said.

For their location, Shah Alam was picked due to its low rental costs, the cafe furnished with second-hand and donated equipment. The team and menu was also kept small to ease running costs.

“I was too weary to take a financial risk,” Shazana further elaborated. “Thankfully, with my husband’s encouragement and trust, we decided to take the leap and invested in our ambition to build a community space.”

To their surprise, this leap of faith would be met with overwhelming positivity from their local community, exceeding their expectations.

Now, Manis aims to attract visitors from other areas, making full use of their extended menu and atmosphere with the hopes of further expanding their reach locally.

Second wind

Manis offers a combination of comfort foods and drinks, most recipes being developed in-house. Inspiration is sometimes taken from global trends, combining those ideas with local ingredients with the hopes of leaving lasting impressions on their customers.

The exceptions to this creative process are Manis’ three most popular Bundts, cakes with a distinctive ring shape with a hollow centre portion.

A permanent staple of the cafe, the recipes for these were inherited from her mentor, Basira Yeusuff, the head chef of Root Cellar KL.

Having emigrated to Korea to co-found Agak Agak Seoul, Yeusuff’s fans had been missing her Bundts. “She reached out and asked if I would bake and sell her cakes,” Shazana explained.

Other items on the menu include their Tom Yum Quiche, Smashed Sweet Potato with Miso Tahini Butter, torch ginger soda, and their best-seller Mont Blanc, a cold brew served with citrus cold cream.

Slow and steady

Of course, transitioning from a home-based bakery to a cafe comes with its own fair share of struggles.

“Finding and retaining skilled talent is a challenge,” Shazana commented. This, on top of her responsibilities as a mother and trying to meet customer expectations.

“Overcoming these required adaptability, a strong support system, and maintaining our commitment to quality,” she further elaborated.

Looking towards the future, Shazana hopes to grow the brand even further, collaborating with other local brands as well as exploring new product lines.

Though this may prove challenging for their small team, she nevertheless believes that staying true to their values will guide them in their endeavours.

“We are in no rush to grow big too fast, we focus on sustainable growth and reinvesting in the business.”

And that’s a perfectly good recipe for success.

• Learn more about Manis by WildFlour here.
• Read other articles we’ve written about F&B businesses here.

Also Read: Critical convos with a focus on impact: How MRANTI is bridging local & global markets

Featured Image Credit: Manis by WildFlour

Meet the M’sian who went viral for making fresh pasta at his roadside stall in Subang Jaya

If you’re a foodie who’s always looking for something new to try, you might have come across videos of Pasta Pintal. 

Not your usual pasta spot, Pasta Pintal is a roadside stall in Putra Heights, Subang Jaya that serves fresh pasta. 

The chef behind this venture is Mohamad Faeizuddin bin Hussein, who goes by Faeiz. Hailing from Wakaf Bharu, Kelantan, he graduated with a Bachelor of Science in Culinary Arts Management (Honours) from UiTM Puncak Alam. 

The 31-year-old boasts over 10 years of experience in the culinary field, and has experience working at five-star hotels and semi-fine dining restaurants. 

Last year, he decided to bring his culinary chops to a less typical environment—a streetside stall. 

Making fresh pasta accessible 

Established in October 2024, Pasta Pintal was born out of Faeiz’s fascination with the process of making fresh pasta from scratch. 

His partner also had the opportunity to try fresh pasta in Italy, which led to them both falling in love with the dish’s unique texture and flavour. 

“As someone who grew up in a small rural area, starting a business like this was a way to change my life and share something extraordinary with others,” Faeiz shared with Vulcan Post. 

He continued to express, “Fresh pasta is unique, requiring skill and care in its preparation, and it has become my passion. I firmly believe in the mantra ‘hard work never betrays’ and started this venture with confidence in my skills and knowledge.”

The idea to launch Pasta Pintal as a roadside store was pretty simple—less than creating a gimmick, it was more about practicality. 

It offered them a way to grow organically while managing costs. Plus, it’s a way to build relationships with customers in a casual, personal setting. 

He explained, “I enjoy the charm of interacting with people from all walks of life, learning from them, and creating a sense of community.”

Offering fresh flavours 

Pasta Pintal offers quite a range of different pastas, from lasagna to fettucini to raviolis. 

Their menu includes crowd-pleasing flavours such as creamy smoked duck, bolognese beef, and salted egg crispy chicken. 

“Our menu reflects years of experience and creativity in the culinary field,” Faeiz said. “While we offer a core selection of signature dishes, we also introduce seasonal or special occasion menus for celebrations like Chinese New Year and Deepavali.” 

Last year, they launched an Indian Butter Chicken dish. Pasta aside, they also offer bruschetta. 

Prices for the pasta range from RM19 to RM24, which is relatively affordable when it comes to freshly made pasta. 

Looking “pasta” criticisms

While there has been some positive buzz surrounding the business, there have also been some criticisms online—and some got pretty viral. A video by popular local food reviewer, Jason Chen, garnered over a million views on TikTok. Unfortunately, he didn’t have the best comments to give. 

When asked about that, Faeiz responded, “Taste is subjective, and we respect everyone’s opinions. We welcome feedback as an opportunity to improve while remaining confident in the quality of our food, which is crafted with fresh, high-quality ingredients with care and attention to detail.”

For those who might be concerned about the legitimacy of his roadside stall, Faeiz assured that Pasta Pintal operates with an SSM certificate and a registered business bank account. 

“While we’re still in the process of fully complying with local regulations, these steps are part of our ongoing commitment to improving and formalising our business operations,” he clarified. 

Criticisms aside, what has been truly challenging is Mother Nature and her whims. 

“Weather inconsistency has been one of our biggest challenges, particularly when making fresh pasta outdoors during heavy rain,” he mused. “Limited space and logistics have also been hurdles, often requiring multiple trips for equipment.”

But you live and you learn. Over time, the team has adapted their processes, improving them by investing in practical solutions.

Fresh future ahead

Three months into the business, Faeiz runs Pasta Pintal with his partner as well as a team of part-timers who help ensure smooth operations.

“This venture was entirely self-funded through personal savings, which gave us full control over how we structured and developed the business,” he added. 

Although they didn’t share any financial figures with Vulcan Post, Faeiz shared that they’ve been growing sustainably and reinvesting in the business.

The team aims to participate in more events to grow Pasta Pintal’s brand visibility. With that, they envision opening a dedicated brick-and-mortar restaurant that specialises in fresh pasta, complemented by an expanded menu to reach a broader audience.

• Learn more about Pasta Pintal here.
• Read other articles we’ve written about Malaysian startups here.

Also Read: Inside the exclusive programme for startups by Grab Malaysia, GXBank leaders & Endeavor Malaysia

Featured Image Credit: Pasta Pintal

Why this Singaporean trio decided to become chocolatiers & open a bean-to-bar biz

I’ve always loved chocolate, but not just for its taste. More than its delicious nature, I find chocolate to be a charming delicacy that is an indulgent want, yet it’s accessible like a need. 

You can easily find a chocolate bar or a hot cocoa in a convenience store. In fact, chocolate is often issued to military troops as part of basic field rations. Chocolate is that ingrained into our lives. It symbolises how we, as humans, seek for simple pleasures to keep us going during tough times. 

Unfortunately, the economy that is involved in chocolate, from the farming side to the distribution, is mired with lots of unethical practices. That’s why there has been a rise of bean-to-bar chocolate brands that uphold transparent business practices.

Fossa Chocolate is one such brand leading the charge in Singapore.  

Three’s a crowd 

Before they became chocolatiers, Yilina, Jay, and Charis all came from various backgrounds. 

Jay was a marketing major back in university. Post graduation, he took on marketing roles in several companies in the fields of IT, logistics and F&B. 

Meanwhile, Yilina studied marketing and technopreneurship in university. With a media and international business background, she was involved in two other F&B ventures prior to Fossa Chocolate. 

Charis studied business information technology, but moved to the pastry line at several local and well known F&B companies.

“We have been friends for a long time, entwined together by our love for food,” the trio shared with Vulcan Post. 

But of all foods, it was in chocolate that they found their mutual calling. 

“Years ago, a friend brought back a chocolate bar from abroad. It had a lovely packaging with letterpress details, usually reserved for important invitation cards in an age where computerised printing is more common,” they explained. 

Tasting the chocolate, the three immediately mistook it for a raspberry flavoured chocolate. Looking at the ingredient list, they were shocked to find that it only comprised cocoa beans and sugar. 

“There was no raspberry!” they exclaimed. From then on, they were captivated with the possibilities of chocolate, leading to the start of Fossa Chocolate. 

Starting from scratch 

The trio noticed that only commercial mass-produced chocolate was easily accessible in Singapore. While great for satisfying sweet cravings, these products didn’t carry real cocoa flavour. 

“We decided to change that,” the trio shared.

Little did they know what the journey ahead of them would look like. 

“We didn’t really have a background in chocolate when we first started,” they explained. “The moment we started making them, it hit us that there were so many things to learn about chocolate and cacao.”

But they committed themselves to the process, researching the industry through online and offline means. They read up on literature, spoke to chocolate makers overseas, did numerous trials, and visited farms to learn about cacao cultivation and the post-harvesting process. 

“The first few batches of chocolate we made were nasty but fortunately, they got better,” they said. 

But more than some lofty goal to revolutionise the industry, Fossa Chocolate is actually rooted by a simple desire: “To bring forth the wonderful, natural flavours of cacao to our neighbourhood, while pushing flavour boundaries to make chocolate interesting again for a population that doesn’t eat much chocolate.”

Craftsmanship in everything they do

One word that seems to encapsulate Fossa Chocolate’s work is craftsmanship. 

“Everything we do, we believe in appreciating flavours through all senses, celebrating craftsmanship, and respecting every part of the value chain,” they explain”ed. 

Upholding this craftsmanship, the team often concocts unique and even unconventional flavours with their chocolate. They like to incorporate intriguing flavours such as salted egg yolk, as well as curate cacao that boast diverse flavour profiles. 

To that end, Fossa sources their beans from around the world, including Central and South America, Africa, and Southeast Asia. They tend to rotate their sources seasonally to introduce new cacao origins to consumers. 

“We source our beans from friends (farmers and traders) we trust,” they explained. “They are sourced without human exploitation and we pay a fair price to remunerate the producers for their work.”

Fossa Chocolate also only uses cacao that are traceable to their source. That way, they can provide full transparency, giving credit to producers where it is due. 

Valuing the work of farmers and producers, they purchase all their beans above market prices. 

“We want to make sure they are motivated to continue the work they are doing, so we reward them fairly,” they reasoned. “Commodity prices are just so low, the farmers are not going to survive on that.”

Championing Singaporean chocolate 

For those who aren’t familiar with craft chocolate, they may associate bigger brands with better quality, perhaps due to the strong traditional branding that European chocolates are superior.  

“However, with the new wave of craft chocolate that came about over the past few years, people are beginning to realise that the real mark of good chocolate lies in both the source of the cacao beans as well as the chocolate maker’s techniques, rather than the country where the chocolates are made,” the Fossa Chocolate team explained. 

They shared that it’s just like craft coffee, whereby there has been an increasing emphasis on good farming and post harvest practices. 

These factors allow for the cultivation of specialty grade beans, reflected in their intense and distinct flavour profiles. 

“We put a lot of work into making our chocolates,” the team reminded. “Unlike mass producers who start with the semi-finished product of cocoa mass derived as by-products from commodity grade beans, our work involves a seven-step process that usually begins with hand-sorting raw cacao beans.”

Today, Fossa’s chocolates are sold in specialty cafes, grocers, gift shops, and other retailers both in Singapore and overseas in the US, Japan, and Europe. 

They do not have a physical store as of now, choosing to focus on fine-tuning the creation process. After all, it’s the quality of the product that has really allowed Fossa Chocolate to make their mark.

“We are proud to have been the first Singapore chocolate maker to have attained accolades at the International Chocolate Awards,” they shared.

As for what’s in store for Fossa Chocolate, only time will tell. They simply aim to continue working hard to innovate and create interesting products that are fun for both the customers as well as for themselves.

• Learn more about Fossa Chocolate here.
• Read other articles we’ve written about Singaporean startups here.

Also Read: 5 reasons Tokyo makes an ideal launchpad for M’sian & S’porean startups to scale globally

Featured Image Credit: Fossa Chocolate  

He’s built an F&B empire, now Kenny Hills’ MD is tapping into pickleball with his new biz

Pickleball is all the rage these days, with seemingly everyone and their parents trying out the hip new sport. 

Tapping into this rise in popularity, many dedicated pickleball courts have mushroomed across the country. 

One upcoming one is Pickle Park, set to make its debut in the heart of PJ with seven fully-covered courts, shower facilities, and an open events space.

But you may be wondering, what makes it so special?

Meet the team 

Behind Pickle Park is actually Kai Zen Au, the Managing Director of Kenny Hills Hospitality Group. 

That explains why Pickle Park is partnering with the adjacent restaurant and cafe, Flour, Fire & Stone, which is an F&B brand under the group. 

“The main idea to start Pickle Park came from a growing personal passion for the sport and seeing how the sport as a whole is blossoming in the city,” he shared. 

On top of that, the concept also complements the existing restaurant and cafe, so there will be plenty of opportunities to collaborate a lot in terms of events, marketing, and cross collaborations that will drive both entities’ sales up.

To that end, Kai Zen emphasised that Pickle Park is entirely its own entity, with no inherent ties to the Kenny Hills Hospitality Group. 

“But perhaps in the future more locations could be opened that are continued to be supported by the F&B drive of Kenny Hills Hospitality Group,” he explained. 

The managing director shared that the Kenny Hills Hospitality Group staff will be the first to be able to test and receive their corporate rates and loyalty mechanisms, before they’re released to the public.

Building a whole ecosystem

But aside from the founder’s expertise and business acumen, Pickle Park intends to stand out from the competition through its design-led approach. 

“We have invested a lot into landscape to make the club feel more like a park that is nature-oriented and encourages lingering and lounging around through the placement of communal benches and an open-air social space,” Kai Zen shared. 

Plus, there will be an outdoor bar that will serve draught beer, cocktails, and wines til 1AM every day. With that, the team envisions the space as not just somewhere to come and play pickleball, but a space to gather with friends, socialise, and stay on long after the game has ended. 

The restaurant next door also makes it conducive to host events, corporate functions, and other group activities. This is doubly true as it can create bespoke menus based on occasion and budget of the clients so each event is unique from the other.

“Our positioning is to be as approachable to the pickleball community as possible, and of course not to have it feel intimidating for beginners to come and try the sport,” Kai Zen said. 

To achieve that, they will be organising a lot of weekly social activities such as Pizza & Beer Nights, Coffee & Croissant Mornings, as well as Ladies’ Nights. “This is why collaborating with Flour, Fire & Stone is so important,” the founder reminded. 

They also endeavour to organise weekly open play sessions for people to come and play with other strangers of a similar level, and private or group coaching programmess for anyone who wants to improve their game.

At the time of writing, the tentative price points will be as such: 

• Peak hours (7AM to 11AM; 5PM to 1AM): RM70
• Off-peak hours (11AM to 5PM): RM55
• Special centre court: RM80 for peak hours, RM65 for non-peak hours

To cater to different lifestyles and schedules, the club will be open daily from 7AM to 1AM.

Passion, then profits

Even though Pickle Park will exist as a separate institution to the F&B group, I must say it’s impressive to see how Kenny Hills Hospitality Group has grown over the years with Kai Zen at its helm. 

From one bakery cafe, the company now encompasses brands like Amazonas, My Humble Bowl, Nourish, and more. 

With Kai Zen leading the effort, we certainly anticipate to see Pickle Park being a go-to name in the pickleball industry locally. But before rushing into rapid expansion, Pickle Park will first solidify itself within the community.

“This started as more of a passion-led business that of course has to make money along the way,” he shared about the business. “We will take it one step at a time and not overextend into expansion as the whole sport is still very new.”

Kai Zen also shared that they do have one more location in the pipeline for next year, but for now, that’s being kept under wraps.

• Learn more about Pickle Park here.
• Read other articles we’ve written about Malaysian startups here.

Also Read: Meet 5 M’sian founders who made it & are now helping to grow the next gen of startups

Featured Image Credit: Pickle Park

15 fastest-growing professions in S’pore, according to LinkedIn’s Jobs on the Rise 2025

If you’re trying to seek a new role but cannot secure an interview, you’re not alone.

68% of professionals in Singapore intend to seek new job opportunities in 2025, exceeding the global average of 58%.

Yet, despite this widespread interest in career moves, 61% say that the job search has become tougher over the past year.

At the same time, half of hiring professionals are also struggling with a shortage of qualified candidates, with only 3.4% of applications fully meeting their criteria.

Nearly 80% say there’s a mismatch between the skills professionals have and what companies need, and their biggest challenges are finding candidates with the right soft and technical skills.

If you’re on the job hunt, don’t fret—LinkedIn recently released their annual Jobs On The Rise list on January 16, which reveals the top 15 fastest-growing roles in Singapore. 

For this list, LinkedIn ranked jobs in the Singapore market based on both job listings and members who said they held that job from the start of 2022 to end-July 2024.

Here’s a breakdown of these in-demand positions, along with the required key skills, to help guide your job search:

Fastest-growing jobs in Singapore

How to navigate the tough job market

Interestingly, two-thirds of the jobs on the latest list are new to the list, highlighting the fast-evolving employment landscape in Singapore.

To navigate the tough job market, Catherine Fisher, LinkedIn Career Expert, said that simply applying for more roles won’t be enough.

“Professionals need to shift their approach and be more strategic in applying for roles that match their skillset and look for ways to stand out.”

For example, you could start by taking courses and attending workshops and conferences to bolster your skillset. 

If you’re looking to switch careers into any other roles, you could also consider enrolling in the SkillsFuture Career Transition Programme (SCTP), which supports mid-career individuals in acquiring industry-relevant skills to improve employability.

• Read other articles we’ve written about Singapore startups here.

Also Read: This Singaporean PR combined his love for Ragdolls and Chinese tea into a cat teahouse

Feature Image Credit: Unsplash

This Singaporean PR combined his love for Ragdolls and Chinese tea into a cat teahouse

Now, I’m not the biggest cat lover in the world, so when I came across a video review of CATEA on TikTok, I instantly thought, “It’s just another cat cafe. What’s the big deal?”

However, when I dug a little deeper, I realised that this wasn’t just any cafe—it was a Chinese teahouse with cats, and unlike other cat cafes, CATEA solely houses Ragdolls.

How did this concept even come about? I spoke to the “cat teahouse” owner to find out.

Out of the many cat breeds, why Ragdolls?

In an interview with Vulcan Post, Chen Jiade, the founder and owner of CATEA, introduced himself as a “passionate Ragdoll enthusiast” who had adopted many Ragdoll cats over the past few years before opening the teahouse.

“Ragdolls are known for their laid-back and friendly personalities, which is why I love them.” Jiade, also known as JD, added that, unlike independent or high-energy cat breeds, these cats enjoyed being cuddled, making them the ideal cats for an animal cafe setting.

Aside from his love for cats and other animals, the 35-year-old owner also holds a passion for hospitality. Before opening CATEA, JD worked in various fields, including the F&B industry, which allowed him to understand how to manage customer service and business operations.

He wanted to combine both of his passions, and this birthed the idea of a cat-friendly cafe. However, given that there are many known cat cafes in Singapore, JD, a permanent resident, needed to differentiate the business from the rest of the pack, leading him to lean into his Teochew heritage.

As a Chaozhou person who has been drinking tea almost every day since childhood, rather than just typical cat-friendly cáfe, I wanted to do something different—something that combined Chinese teas with the comfort of spending time with cats.

Chen Jiade (JD), 35, founder and owner of CATEA

And with that, the cat teahouse was born.

Tea + Cats = Cosy

JD shared that it took almost half a year before he could open CATEA in mid-2024, where finding the right location was the biggest obstacle. “Ideally, I wanted a space that was centrally located but still had a cosy, tranquil atmosphere.”

The renovations, which amounted to five figures and accounted for most of the business’s startup capital, also took longer than expected, as they had to allocate designated areas for the cats to relax and facilities to prepare their F&B offerings and customers to lounge in.

While I have been to a few pet cafes during family trips overseas, I have not been to a cat cafe (as I was not the biggest cat lover).

Before the interview, I made an incognito visit on a late Saturday afternoon with my close friend, Natalie, a cat owner and lover, to accompany me to my first cat cafe experience. At first glance, the cafe was bright, minimalistic, quiet, and had a “peaceful” vibe. We quickly sanitised our hands and settled down at a cosy corner near the shop’s entrance.

However, my eyes widened upon browsing their drink menu, as most were priced between S$16 and S$25. In hindsight, the prices are justified, given that CATEA does not charge entrance or hourly fees, which is commonly done at other pet cafes.

While Natalie got their fragrant jasmine tea, I went rogue and ordered their Yashi Duckshit Dan Cong tea, one of CATEA’s bestselling drinks. Contrary to its name, my drink was not “smelly” by any means—instead, it had a subtle floral scent and tasted light and clean.

According to JD, the teahouse sources its teas from China and local suppliers and focuses on offering “beginner-friendly” teas to suit the taste of younger Singaporeans. As a Chinese tea lover, this was a welcome change from the Western teas I was accustomed to at other pet cafes.

Although many of the cats were sleepy during our visit, they were docile and welcomed the many pets from us and other customers at the teahouse. Natalie added that the Ragdolls are friendlier than the cats she interacted with at other cat cafes in Singapore, and they felt calm throughout our time there.

While I would not return to CATEA too often (see slightly pricey drinks), I could see myself bringing other cat lovers to the teahouse for a new experience.

Continuing to stand out

Beyond the “overwhelmingly positive” response from the public, CATEA has seen consistent growth in customer visits and social media engagement. JD also claimed that the teahouse had received over 200 reservations last month alone.

Whether this popularity can be sustained long term, only time will tell, but JD is hopeful about his brand’s growth.

Looking forward, he wants to grow the business’s online presence and hopes to explore selling packs of tea leaves so his customers can enjoy them in the comfort of their homes.

JD also expressed his ambition to open new locations, locally and internationally, in the future. “We believe we will be able to break even within the first year,” he added.

• Learn more about CATEA here.
• Read more stories we have written on Singaporean startups here.

Also Read: How this S’porean grew his pet care retail biz to make 6-figure annual revenues in one year

Featured Image Credit: CATEA

She sold cakes at 18 despite family disapprovals. 10 yrs in, she owns a Shah Alam cake shop.

Entering college, Jayla decided she was grown enough to start making her own money. 

“I felt like I had officially become an adult,” she shared with Vulcan Post. “I didn’t want to keep asking my parents for pocket money, so I decided to find a part-time job and earn my own income.” 

However, both of Jayla’s parents, who were primary school teachers, were rather conservative and strict. As such, they didn’t allow their daughter to work outside.

So, Jayla asked herself, “What do I truly enjoy?” That’s when she realised how much she loved baking. 

She had always been passionate about desserts and baking growing up. Why not merge this passion with her desire to start making her own income? 

At the same time, she also noticed a business opportunity in the online world, which wasn’t as developed 10 years ago. 

“Very few people were selling food online back then, but I was driven by the motivation to rely on myself and not become a burden to my parents,” she said. 

So, in 2014 at the young age of 18, Jayla began selling cakes online, marking the start of Pasteljla. 

Hustling and bustling 

Today, Pasteljla has a bright and beautiful shop in Shah Alam to proudly call home. 

But the journey Jayla has taken to get here has not been easy. 

During her five years of university, she balanced studies with selling cakes online. She would attend classes in the morning and rush home after to bake and deliver cakes. 

“Back then, there were no delivery platforms, so I personally delivered every cake after baking,” she reminisced. “During that time, I barely had any time to sleep because I was always busy working.” 

But Jayla never imagined that it would eventually become her full-time business. At the time, her parents and people around her were against what she was doing. The internet wasn’t as developed, so the older generation couldn’t fathom what she was doing. 

“They often looked down on me and kept telling me to get a proper job after graduating and not hide at home baking cakes,” she recalled. “At that time, I was young and lacked confidence, so I silently accepted their opinions.”

Heeding their words, Jayla immediately stopped her online bakery after graduating. 

“Although I was reluctant, the pressure from all the criticism was too much, and I couldn’t handle it,” she said. “So, I obediently found a regular job, and Pasteljla was closed for over a year.”

But then, the pandemic hit. As a sales executive, Jayla couldn’t go out and her performance was severely impacted. 

Thus, she decided to quit her job, not worrying about what others might think, and focused on doing what she love—relaunching Pasteljla as her full-time business.

It turned out to be good timing, as Pasteljla gained significant popularity during the MCO period. 

“From then on, I worked from home, handling everything on my own, until the ninth year, when I finally opened a physical store,” Jayla proudly shared.

A brick-and-mortar expansion 

Known for its custom cakes, Pastelja has found stable footing as one of the purveyors of adorable Korean-esque designs. 

With growing demand, Jayla knew that she would eventually have to scale into a larger operation. 

“I knew I couldn’t do everything alone—the volume of orders had already exceeded my physical limits back then,” she said. 

“I was working late nights every day and still couldn’t keep up. It felt like such a waste because there were so many orders coming in, but I simply couldn’t accept them all due to my limitations.”

At the same time, she felt that there was a gap in the market. Many cakes offered were outdated in terms of design. She wanted to create a space where everyone could easily get trendy, Korean-style cakes for any occasion, even at the last minute.

Many modern cafes in Malaysia typically go for clean, minimalistic looks, but Jayla wanted to create something different. She wanted a colourful space, reflecting her own tastes.

To open this store, Jayla said to Vulcan Post that she spent nearly all of her savings of around RM200K. She bootstrapped entirely with her own funds without relying on anyone else, she added. 

She shared, “It’s now been over a year since the store opened, and I currently have a team of around eight to nine staff members.”

Jayla shared that she plans to open a second branch soon. At the same time, she hopes to expand into the F&B industry and open different types of ventures, not just cake shops. 

“Pasteljla won’t just be a small shop; this is only the beginning, and I’m determined to make it known to more people,” she said. 

“I also want to encourage all women that they can build their own careers and succeed on their own. The sense of independence from relying on yourself is truly empowering.”

A decade’s worth of lessons 

“Over the past 10 years, the changes have been significant,” Jayla shared. “I’ve poured my best 10 years of youth into Pasteljla, and during this time, I’ve grown from a young girl into the person I am today.” 

A big lesson she’s learnt along the way is the importance of customer service. There are many cake shops everywhere, but what sets you apart is how you make your customers feel. 

And of course, persistence and hard work are universally valuable qualities. 

“I’m grateful to be someone so stubborn—when I left the business for a year, I couldn’t stay away and eventually came back to what I love,” she shared. 

For those who might want to brave the cake scene, Jayla added, “This industry isn’t easy; it’s a labour-intensive job where you trade manual work for money. Compared to other industries, it’s definitely tough with no shortcuts.” 

However, at the end of the day, it’s a journey worth taking for Jayla. 

Having given up on her dreams once, Jayla wants others to know that if they have something they truly love, you shouldn’t let others’ words stop you. 

“It’s rare to discover something you’re passionate about, so when you do, give it your all,” she shared. “Always listen to your own voice, not others. Life is yours, and as long as you believe it’s the right path, go for it.” 

“Take risks while you’re young. If you fail, it’s okay to start over—after all, I’ve always had nothing to lose.”

• Learn more about Pasteljla 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: Pasteljla