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Oriental Kopi will IPO on January 23, to raise RM183.96 million at 44 sen/share

If the snaking lines outside of various Oriental Kopi outlets are of any indication, the F&B chain has been consistently in high demand.

And that should be good news for investors, as Oriental Kopi’s listing on Bursa’s ACE Market has been scheduled for January 23.

It has set its initial public offering (IPO) price at 44 sen per share, and aims to raise RM183.96 million through the IPO.

According to The Edge, the company intends to use its IPO proceeds as follows:

• RM75.78 million will be used for working capital
• RM53.68 million will go to setting up a new head office, central kitchen, and warehouse
• RM36.4 million will be for the expansion of cafes within Malaysia
• The rest has been allocated for marketing activities in foreign countries, expansion of its brands of packaged food, and to defray listing expenses

Under the IPO, the company has set aside 60 million new shares for the public and 20 million shares for eligible persons, The Edge reported. 

Oriental Kopi will also sell 88.1 million new shares to select investors and 250 million shares to Bumiputera investors, both through private placement. 

Rapid growth that hasn’t gone unnoticed

Founded by Datuk Calvin Chan, his brother-in-law, Sean Koay Song Leng, and sister, Callie Chan Yen Min, the company has grown to 19 cafes across Malaysia and one in Singapore in four years.

It’s famous for its signature egg tarts (which are recognised by The Malaysia Book of Records for having the thickest crust), coffee, nasi lemak, and polo buns, to name a few menu items.

At the time of writing, 13 of the 19 cafes owned by the company in Malaysia have been certified halal, with the rest in the process of being certified.

According to The Star, all its packaged food products have been halal-certified, and are mostly sold in-store or through distribution channels such as supermarkets and ecommerce platforms.

The Edge reports that Oriental Kopi more than doubled its net profit to RM43.13 million in the financial year ended September 30, 2024.

Beyond these accolades and efforts, still not much can be publicly found about the company’s founding story. 

We hope that someday, there’ll be more opportunities for aspiring entrepreneurs to learn from Oriental Kopi’s founders’ business playbook.

• Learn more about Oriental Kopi here.
• Learn more about Bursa’s markets here.

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

Featured Image Credit: Bernama / The Exchange TRX

This chef has been revamping Sandakan’s F&B scene to help keep young people in the aging town

Food is more than just physical nourishment. Beyond being a necessity, it’s a tangible form of culture and history. 

This is something that Linn Yong believes in passionately. Born in KL, she grew up in JB and commuted to and from Singapore daily from 9 to 20 years old. 

During her studies, Linn worked in the F&B industry, taking on roles from banquet waiter to Starbucks barista to cover the high living cost as a Malaysian studying in Singapore. 

It was when she got to travel and try new cuisines that she began thinking about food on a deeper level, intrigued by the history behind certain foods and cuisines. 

Why is Thai food Thai food? What are the subtle nuances between northern and southern Indian food, and how did those differences come about? How on earth did Chicken Tikka Masala become England’s national dish?

“In industrial design methodology there’s a saying—form follows function,” Linn pointed out. “It explains that things are designed the way they are to solve a problem.” 

By diving into each cuisine’s origins, she began to see how food does the same thing. It exists to do more than satiate. “Or god-forbid, for a fleeting snapshot on social media,” she said. 

Linn determined, “It’s an expression of our culture, heritage and identity. Nowadays a dining experience in a reputable restaurant run by celebrity chefs can even stand as bragging rights or go as far as being a gluttonous weapon of choice acting as a political soft power tool.”

This understanding and principle are apparent in her restaurants, one of which is San Da Gen Kopitiam.

Journeying into Sandakan’s F&B scene

As you may have picked up on, Linn actually has a background in Industrial Design, having worked in an MNC furniture company as a designer and merchandiser in Singapore for a few years. 

In 2008, she moved to Sandakan, where her husband Anton Ngui is from, to manage the old family heritage hotel. Called Nak Hotel, its heyday had been defined by patronage from lucrative timber tycoons and foreign delegates of colonial times. 

By 2016, they had revived the hotel to its former glory, offering it up as an affordable budget hotel with a stylish oriental twist. Their own Balin Rooftop Bar was also doing well. 

However, the ground floor space had been vacant ever since the previous tenant ended their contract. 

“We just couldn’t find any suitable takers because at that point, Sandakan town was on a steady population and economic decline as people moved upwards to spanking new townships by big developers,” she explained. 

The population was aging too, as young people who left to further their studies generally did not wish to return.  

That’s why she wanted to create a brand where they could bring in a breath of fresh air to the town, attracting young people and visitors alike while keeping it relevant and comfortable for the original demographic of old kopitiams. 

“We also wanted to encourage other businesses to explore the untapped potential of the unique old world charm Sandakan could offer,” Linn shared. 

With the blessing of her late father-in-law David Ngui and the rest of the family board, Linn, her husband, and their friend Teo Chee Kim decided to plough ahead with San Da Gen.

Three big spoons

San Da Gen translates to three big spoons or mouthfuls, anglicised to sound like Sandakan in Hakka, the most commonly spoken dialect in the area.

The eatery serves up classic Malaysian breakfast dishes like nasi lemak and kaya toast, as well as innovative homages to nostalgic flavours like dried shrimp sambal tossed noodles, paired with a chicken chop coated with Hup Seng Cream Crackers. 

Pastries are also a strong suit of theirs. In fact, San Da Gen is a proud purveyor of UFO or Cow Pad Tarts that originated in the 60s to 70s in Sandakan.

“I wouldn’t be exaggerating to say that 10 years ago, you could only order UFO tart from one or two very, very old bakeries, even though it’s a pastry item that was unique to Sandakan,” Linn said.  

But thanks to San Da Gen Kopitiam, everyone from home bakers to coffee shops in KL now make and sell them. 

“We can’t say we single handedly revived the nostalgic pastry, but I certainly believe we have contributed to its rise in popularity,” Linn said. 

They also offer unique special treats like white rabbit ice potong sandwiched between a soft sweet bread roll, topped with crushed peanuts. 

“I wasn’t one of those lucky ones with an aunty or grandma to trawl recipes from,” Linn shared. “A lot of it was research from books or online, then trial and error.”

This is reflective of their mission statement from the get go—tribute to the old and inspiring the new. 

Underscoring that ambition is the kopitiam’s status as a community centre of sorts. It hosts workshops, talks, tourist info, and even culinary classes. 

“Because for us, beyond getting your kopi fix, the Malaysian kopitiam culture serves as a hub for the hottest town gossip, animated pre-election debates, and a space to connect people of all races and income groups,” Linn said. 

“Though we may not have spelt these values of our business out explicitly, over the years we’ve developed a very loyal customer base who supports us because they understand and support the vision too. One that is of a valiant attempt to revive our dying township…. be it one Cowpad Poop Tart at a time.”

Balancing numerous brands

Today, Linn juggles San Da Gen with Balin Rooftop Garden Bar & Bistro and their newer Limau and Linen brand. 

“Forget about it, you won’t find that balance,” she said when asked about how she balances her roles. “Literally impossible to find a balance between all the roles I play at work or even at home.”

While there are days she feels incapacitated by guilt over her outlets, Linn has learnt that having a good support system such as diligent department heads and even long-time loyal customers sometimes really helps. 

“I think it starts with accepting you can’t be everywhere all at once and understand that though you can control most of the perimeters through good management structure, it does take some time and luck to put the right team of people in place to bring brands to life,” Linn shared.

Becoming a local stalwart

Over the years, Linn and her husband have managed to really establish their F&B brands as staples in the scene. Linn does consider themselves to be pioneers in town, having sustained Balin Roof Garden Bar & Bistro for around 16 years, while San Da Gen Kopitiam is in its ninth year. 

However, challenges are still abound. For one, there’s a newly opened franchised modern Nanyang-style kopitiam right opposite of San Da Gen now. 

“Naturally the team is extremely nervous about the threats ahead, but I am quietly confident in our product,” Linn said. “Maybe it’s not such a bad thing that they are bringing the crowds back into town too.”

This year, the company plans to implement some big changes, such as sourcing ingredients locally and operational shifts. She’s even toying with the idea of starting a small farm to grow some typically imported items. 

“KL, JB, and SG all have a special place in my heart, I still go there to look for inspiration,” Linn shared. “But Sabah and its untapped potential is what really excites me as an entrepreneur. 16 years later, I feel like it’s only the beginning for us all as a team.”

“San Da Gen Kopitiam in particular has seen some high highs and low lows, but let’s just say for now it is enough to keep us three spoons fully well fed and happy to keep going.”

• Learn more about San Da Gen Kopitiam here.
• Read other articles we’ve written about F&B businesses here.

Also Read: 5 reasons Tokyo makes an ideal launchpad for M’sian & S’porean startups to scale globally

Featured Image Credit: San Da Gen Kopitiam

To popularise vegetarian food, these bros expanded their restaurant from JB to Bangsar

In August 2024, a new two-storey restaurant popped up in the affluent address of Bangsar. 

This is Roots, a restaurant that refuses to let its vegetarian menu limit its offerings. 

The brand actually hails from Johor, founded by brothers Ian, Sean, and Chee Seng—each of whom boast a different background and skillset. 

A trio of brothers 

A biomedical engineer by education, Ian spent the majority of his career working as a marketeer. 

Sean’s experience with F&B extends a little deeper, having worked in the industry since he was 18. 

Two years into his career there, Sean decided to pursue a vocational baking course. Upon completion, he worked at a German artisan bakery shop in Jurong West and joined notable bakery brands such as Simply Bread and Swissbake, and even hotels such as St. Regis and One Farrer Hotel.

He also travelled to countries such as Taiwan, Japan, and Germany to deepen and broaden his industry knowledge, ranging from technical skills to merchandising know-how.    

Meanwhile, Chee Seng graduated as an IT analyst in NUS back in 2011. The youngest of the three, he handles HR matters and accounting. 

Before founding Roots, though, the three brothers had experience with another business, vburg Cafe & Bakery, which was founded in 2016. 

The business is still alive today, but unfortunately, only the bakery aspect is maintained, as the cafe was closed down during the pandemic. 

Not ones to give up, the three brothers joined hands with Chef Wilson Haw and founded The Roots Bistro brand in May 2022, with their first outlet in Mount Austin, Johor. 

Reducing the stigma around vegetarian food

You might be wondering at this point—why vegetarian food?

Well, the three siblings have actually been vegetarian since birth. 

“We often find that the landscape of vegetarian and vegan foods in Malaysia lack the ability to change the stigma over vegetarian foods,” the brothers explained. 

With that mission in mind, the brothers have been trying to push the boundaries and introduce various cuisines in a vegetarian format since vburg Cafe. 

This way, they aim to reach vegetarians and also non-vegetarians, a demographic they hope to change the minds (but not necessarily lifestyles) of. 

Having received positive feedback in Johor, they decided to expand to KL. The founders chose the Bangsar location for its diversity of customers that comprise different backgrounds. 

“The response in KL is quite high due to its high population density,” they shared. “The vegetarian and vegan community is also much larger compared to Johor Bahru.”

Even though JB does receive a good crowd coming in from Singapore, they share that their targetable demographic is still bigger in KL. 

With that, there’s also increased competition. “Hence, we have to keep up the pace to innovate more cuisines that aren’t just creative but also taste great to attract more non-vegetarians to enjoy the foods,” they determined. 

The Johor outlet has ceased operations since October 31, 2024, though, due to the lease ending. 

But don’t worry, they plan to reopen in the second quarter of 2025.

Pushing the boundaries of vegetarian food

At Roots, typical vegetarian food isn’t the goal. Rather, they’re always on the hunt to create unique dishes from various cuisines that can be “veganised” to accommodate the growing community of plant-based eaters. 

Leveraging their nine years of bakery experience with vburg, Roots creates their own sourdough, using their levain that has been cultured for nine years. 

This sourdough is also used in their pizzas, which offer a variety of vegetarian toppings. 

“We are aiming to launch vegan pizza with nice vegan cheeses in coming months,” they added. 

According to the founders, their Orh-luak/Orh-jian (oyster omelette) is well-received by meat-eaters too despite coming without the oysters. For some who don’t mind processed meat, they enjoy the restaurant’s Trio-plant based meat with Ginger Sesame Oil Basmathi Rice.

There are also fusion dishes such like Nasi Lemak Risotto and Sambal Petai Sourdough Pizza, which they admit can be very polarising. 

“These dishes are good to let some adventurous diners explore unique combinations,” they said. 

With plants, for plants

Aside from serving plant-based foods, which in itself involves lower carbon footprints, the business is also actively trying to be environmentally conscious. 

“As much as we can, we try to reduce the use of processed meat. Even the processed meat we used are locally-made instead of other international big brand,” they said. 

By “meat,” they are of course referring to “mock” meat. 

“We are also trying to practise using clean-labelled products if available, such as the jackfruit mushroom patty,” they said, referring to Nanka, a homegrown brand.

Currently, the Roots team is also working with local farmers to use their fresh lion’s mane mushroom instead.  

They’re also planning to launch a “Bring Your Own Container” programme, having noticed that more and more walk-in customers opt for takeaway.

Growing from the roots 

Although the three brothers have managed to steadily grow their F&B brands over the years, a challenge they continue to face is consistency in quality and standards. 

“This often boils down to the streamline of SOP and training of staff,” they shared.  

Aside from reopening their Johor Bahru branch, they plan to return to KL and expand their footprint there. 

“We are planning Roots to encompass various countries and cultures of vegan and vegetarian cuisines to deliver a full range of meatless experiences,” they shared about the business’ future. 

The brothers also reveal that they’re aiming to open in Singapore as well as other parts of Southeast Asia in the next three to five years.

• Learn more about Roots 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: Roots

Using fresh investor funding, Singapore’s Tipsy Collective settles delayed staff salaries

Over 100 employees from Singaporean hospitality group Tipsy Collective, who were affected by delays in their October salary payments, were fully compensated by December 2024 following fresh investor funding from four of the company’s shareholders. 

According to The Straits Times, the shareholders injected an undisclosed sum to stabilise the business, enabling the company to settle outstanding salaries and CPF contributions for September and October 2024.

Operations staff were fully paid by mid-November, while 20 headquarters employees received their full salaries in late November.

Established in 2019, Tipsy Collective operates 10 restaurants and bars in Singapore and one in Kuala Lumpur. Its recognisable brands include Tipsy Unicorn and Tipsy Flamingo. 

Facing legal disputes and financial challenges, the company has closed two bars and one restaurant since October 2024. A spokesman confirmed to The Straits Times that affected employees were reassigned to the remaining seven outlets.

While funding requests were made to all six of the group’s shareholders—including co-founder David Gan and former chief operating officer Reuben Low—only Steady Property Trading, Novus International Enterprises, White Rock Asia Resources, and Singaporean Tora Widjaja, who together hold 59.39% of the company’s shares, contributed the new funds.

A recap of the company’s legal disputes

In August, Gan filed a lawsuit against eight parties, including the company’s shareholders and investors, accusing them of breaching a shareholders’ agreement and attempting to take control of the company.

The defendants accused Gan and late co-founder Derek Ong of financial mismanagement, citing examples such as the beach club Tipsy Unicorn’s construction budget doubling from S$3 million to S$6 million and debts of S$5.2 million to suppliers, contractors, and creditors.

Gan sought a temporary injunction to retain control of the board, but the High Court denied the request on October 15, 2024, allowing the majority shareholders to appoint new directors.

The company underwent a management change in November 2024, dismissing Gan as CEO, though he remains one of three directors. 

The other directors are Indonesian businessmen Santosa Kadiman and Reino Ramaputra Barack. Barack has since been appointed chairman, with a new CEO taking charge.

Tipsy Collective’s spokesman shared that the new management is working to stabilise the company, a process that is expected to take six to 12 months due to challenges inherited from the previous administration. 

Key strategies include rebuilding confidence with partners, landlords, and suppliers, as well as closing underperforming outlets like Tipsy Panda, O/T Bar in Woodsquare, and Wallich Manor in Sofitel Singapore City Centre.

Acknowledging the difficulties ahead, the spokesman emphasised the company’s commitment “to turn things around.”

The company is currently navigating a challenging period of transition and seeks the continued support of the community, partners and patrons, said the spokesman.

• Learn more about Tipsy Collective here.
• Read our articles about Singaporean startups here.

Also Read: S’pore’s Tipsy Collective allegedly delayed paying October salaries amid legal dispute

Featured Image Credit: Tipsy Collective

How this M’sian grew Sugarbomb from a home-based biz into a global perfume brand

When I received a SugarBomb perfume and diffuser, I didn’t expect to like either products. By virtue of the brand’s name, it sounded like the scents would be saccharine—a quality that I dislike in my fragrances. 

However, much to my surprise, I actually found the scents to be very pleasing. For anyone that’s curious, it was the Fruity Burst diffuser and the Hush Lush Bloom perfume that I used. 

When I found out that the business was a proudly Malaysian one, I was even more curious to learn more. 

This is the story of how SugarBomb grew from a home-based fragrance brand to a full-fledged conglomerate with its own three-acre factory. 

From aeronautics to aromatic 

When Ahmad Azhari Rosli started SugarBomb in 2017, he had a simple goal in mind. 

“When I started SugarBomb, my goal was to establish a perfume brand that would be affordable for everyone,” he told Vulcan Post. “ To be honest, I didn’t expect it to grow this fast and become as big as it is today.”

The business’ start, after all, had been humble. The founder himself had graduated with a Master’s degree in aeronautical engineering from the University of Bristol. Studying in the UK, he took up odd jobs, working as a cleaner and tour guide to make ends meet. 

After completing his studies, Ahmad naturally began sending out his resume to various companies. However, it didn’t work out.

Although frustrated, Ahmad was also driven. He was willing to do any kind of work, including selling cakes online to driving a lorry to deliver goods. 

Along his journey, he discovered the fragrance business, which he believes was at its peak during that time. So, in 2015, he boldly leapt into the perfume industry, asking his university friend Dr Muhammad Zamir Othman to join him. 

From a home-based office to a three-acre factory

The business actually started in the UK, where the duo searched for perfume suppliers. Once that was done, they brought the mixture back to Malaysia and started making their own perfume. 

Ahmad reportedly only had RM15,000 to start the business at the time, which wasn’t enough to rent out a proper office then.

Starting in 2017 from home, they moved to a small office by 2018. In 2020, just before COVID-19, they managed to move into a larger office. 

The team managed to navigate through the challenges of the pandemic and successfully relocated their operations to a three-acre factory, dubbed the Home of SugarBomb. 

The founder credits this growth to a myriad of reasons, such as keeping abreast of market trends. 

“Customer behaviour and product preferences continue to change every year, so as a brand, we need to adapt to these changes,” he reasoned. 

Initially, SugarBomb’s aim was just to scale within Malaysia. Today, though, they’re present in Brunei as well as Singapore.

From one product to multiple revenue streams

Nowadays, SugarBomb has grown to offer more than just perfumes. As mentioned, they also have diffusers, but beyond that, they have produced air fresheners, hand sanitisers, fabric fresheners, and more. 

With each of these ranges, SugarBomb also changes up the branding accordingly, ensuring that the products are reaching the right audience. 

Aside from the SugarBomb brand, there’s Secret Scent, SB Parfum, Blast, SugarBomb Air Freshener, Dr.Bomb, and The Perfume Factory, which is their retail store that distributes other perfume brands too. 

They also have five revenue streams from five distribution channels. First, there’s a reseller system. 

Then they have their own ecommerce and retail avenues—their own, as well as on consignment bases. On top of those, SugarBomb organises event tours across Malaysia. 

According to the team, the monthly unit sales for perfumes across all categories, from 10 ml to 100 ml, are typically 10,000 units and above. 

Their air fresheners have been a hit as well, with sales across the channels exceeding 50,000 units per month, Ahmad said. 

From here to a fragrant future 

There’s no doubt that SugarBomb has managed to expand quite impressively over the past seven or so years. 

But they don’t want to stop here. 

“We plan to become the biggest perfume company in ASEAN, so we need to produce a wide range of perfume collections,” the founder determined. “We must be able to distribute to different target markets and continuously adapt to marketing trends.”

Having sustained and grown his business thus far, Ahmad has picked up many kernels of wisdom over the years.

For budding entrepreneurs out there, he has three key pieces of advice. 

“First, believe in your dreams and have the courage to envision a bigger future for your company,” he said. “Second, build a team that can support you in executing the plan to achieve your vision.”

“And lastly, be good with people—network as much as you can, because you never know who you might end up working with in the next five to 10 years.” 

• Learn more about SugarBomb 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: SugarBomb

Remember playgrounds in restaurants? This Bukit Jalil cafe wants to bring that concept back.

As a kid, the ultimate treat to me wasn’t just a Happy Meal—it was heading to McDonald’s, with its tiny yet thrilling playground. I can still remember the joy of climbing through colourful tunnels, sliding down the spiral slide, and racing across the padded floors with other kids.

Those were moments of pure, unfiltered fun, where the food was just a side dish to the real attraction: playtime.

In recent years, though, play areas in mainstream fast-food chains have largely disappeared. For Abby’s Play Cafe‘s founders, that loss feels like a missed business opportunity.

When Abby was born, life changed for Leona Tee in ways she never imagined. Inspired by her daughter and conversations with close friends, she found herself dreaming of a space where families could gather, enjoy good coffee and food, and let their children play in a safe and stimulating environment.

That led to the birth of Abby’s Play Cafe, a bright new spot dedicated to creating a blend of food, play, and community right in the heart of Bukit Jalil, next to Pavilion Bukit Jalil.

The spark of an idea

For many parents, juggling work and parenting is no small feat—especially when young children have boundless energy and a need for stimulation.

“After giving birth, I realised there were very few places where parents could relax with a quality meal while letting their children have fun,” said Leona, who co-founded the cafe with her husband, Hendrick Lim, and a close friend, Tristal Lee.

“We wanted a place that doesn’t compromise on good coffee or food quality but also gives kids an engaging place to play.”

Abby’s Play Cafe began as a casual idea among friends, inspired by the needs of families. The journey, however, was not as straightforward as they initially imagined, especially since none of them had prior experience in the F&B industry.

Creating a kid-friendly space

It’s easy to see why so many cafes overlook family-friendly spaces. Setting up a playground area and keeping it safe and clean is challenging, not to mention costly.

“Even fast-food places like McDonald’s don’t really have playgrounds anymore. The maintenance costs, hygiene, and safety standards are high, which probably turns a lot of businesses away,” she explained.

The setup at Abby’s Play Cafe is two-tiered, with a simple play area on the ground floor where kids can colour and play at tables, and a more involved play zone upstairs with slides and climbing structures.

To help cover the maintenance costs and ensure the space remains clean, they implemented a minimum spending policy: RM35 per adult and RM10 for kids over two. This setup keeps the play area accessible yet manageable.

“Parents can easily keep an eye on their kids while enjoying their coffee, or even get some work done,” said Leona. “It’s designed with both adults and children in mind.”

Ensuring the play area is safe was a top priority. The founders consulted with playground designers to select features that would be safe for kids of all ages.

Each element was chosen carefully, from slide angles to padding around structures. Children using the play area must be accompanied by a parent or guardian, keeping everyone responsible and focused on the fun.

A menu to please both parents and kids

Offering quality food was non-negotiable. Abby’s Play Cafe serves dishes that appeal to both grown-ups and little ones, with some healthier options.

“Healthy food can be boring, and honestly, a lot of us don’t want just ‘healthy’ food when we go out to eat,” she said with a chuckle.

“So, we do a bit of both. There are nutritious options for parents who want something lighter, but we also have comfort foods that kids love.”

Their children’s menu avoids MSG, uses minimal salt, and skips sugar, providing parents with peace of mind about what their kids are eating.

From tasty pasta to crispy bites, the food is crafted to satisfy both picky eaters and more adventurous palates.

Competing in a crowded market

With just four months under their belt, the journey has come with its fair share of challenges. “None of us had experience in F&B before, so it’s been a steep learning curve. The biggest challenge has been managing operations,” the founder shared.

From training staff to handling customer service and even managing occasional “fussy customers,” each day brings new lessons.

The biggest expense so far? Renovations. Creating a safe and visually appealing space for children required a substantial investment in renovations and play equipment.

Not only that, one challenge the team faced was how to stand out in an area where cafes seem to pop up by the dozen.

“Cafes are everywhere these days, each with its own theme or gimmick,” Leona admitted. “But for us, the concept felt unique enough—there aren’t many places with high-quality play spaces and food combined.”

In Bukit Jalil, where families abound and several kindergartens and preschools operate nearby, Abby’s Play Cafe has found a natural audience.

For now, competition isn’t an issue, as there are few direct rivals offering this kind of hybrid experience, Leona believes.

Growing the kid-friendly spot

Looking forward, the team has plans to expand. While it may be too early to think about franchising, they envision adding new branches in other family-friendly neighbourhoods if all goes well.

For now, they’re focused on refining their menu, elevating their service, and improving the cafe’s ambience to create an even more welcoming environment for families.

Short-term goals include expanding the menu with fresh dishes and tweaking operations for a better customer experience.

In the long term, they aim to open a second outlet, perhaps in a different part of the Klang Valley, as they build on the foundation they’ve set at Bukit Jalil.

For parents who remember the thrill of McDonald’s playgrounds back in the day, Abby’s Play Cafe might just feel like a nostalgic upgrade—only with better coffee and a menu that parents will appreciate as much as the kids.

• You can learn more about Abby’s Play Cafe here.
• Read other articles we’ve written about Malaysian startups here.

Also Read: MDEC linked M’sian startups with Thailand’s tech scene & identified deals worth RM200M so far

Featured Image Credit: Abby’s Play Cafe

After 14 yrs running a franchise in KL, she opened her own restaurant serving Korean omakase

For many gourmands, there’s nothing quite as fascinating as omakase. The term itself is Japanese, meaning “I leave the details up to you,” showcasing a patron’s trust in the chef’s discretion in serving up a course to their liking. 

Now, we’ve come across our fair share of interesting omakase in Malaysia. We’ve even heard of coffee omakase. 

But a kimchi omakase is something that we’ve never come across—until now. 

Offered by a restaurant named HANSIK Authentic Korean Restaurant in Sri Petaling, owned and run by a woman named Clara Lyou. 

Creating a symphony with her food

Born in Seoul, South Korea, Clara was previously an underground musician and pianist. Before moving to Malaysia in 2004, she had worked in the wholesale business for clothing and accessories. 

“When I first arrived in Malaysia, my children were still young, so I started a home-stay business, providing breakfast and dinner,” she reminisced. “Many guests complimented my cooking and encouraged me to open a restaurant.”

In hindsight, she realises that her love for cooking likely comes from her childhood. In fact, it runs in her blood. Clara’s parents had run a Korean restaurant, a traditional tea house, and a chicken shop. 

While she didn’t pursue F&B as a formal career in Korea, as the eldest daughter-in-law in a large family, she often helped her mother prepare for family rituals and banquets. This laid the foundation for her skills in the kitchen.

Emboldened by the positive feedback and her past experience, Clara opened her first restaurant venture, which was a Chinese restaurant called “Buldodang” in Mont Kiara. 

Later on, she operated the Sri Petaling branch of Daorae from March 2010 until August 2024.

Something to call her own 

Running Daorae for 14 years, Clara realised that it was time for a change. 

“As a franchisee, I had to adhere to the headquarters’ rules for menu and operations, which limited my creative freedom,” she shared. “This led me to create my own independent brand, HANSIK, where I could showcase my vision for Korean cuisine.”

Thus, on October 7, 2024, HANSIK was born.

Those who speak Korean will know the term HANSIK literally means “Korean food.” The reason for choosing such a name was clear—for Clara to pay homage to her grandmother and mother’s traditional homecooked meals. 

“These days, there are many restaurants with Korean signs that serve non-traditional dishes, so I wanted to create a place where people could enjoy healthy, authentic Korean cuisine with a focus on delicious kimchi and rice,” she shared. 

With that in mind, HANSIK offers set meals featuring grilled meats paired with side dishes and stews, along with a variety of stone pot rice dishes, savoury pancakes, and casual Korean snacks such as ramen, kimbap, and tteokbokki.

Clara shared that the recipes are crafted with her expertise, gained from her life in Korea as well as her journey with Daorae. It’s also informed by a dedication to healthy cuisine and kimchi, as well as continuous learning and collaboration with renowned kimchi masters.

But beyond her authentic Korean food, something else that is a unique ode to her home country is the offering of kimchi omakase. 

Omakase, but it’s kimchi

With the K-wave and our highly connected world today, kimchi has become a globally recognised dish. 

However, most are only familiar with napa cabbage kimchi, instead of the numerous varieties of kimchi, and usually as a side dish instead of the star of the meal.

Turning this on its head, enter HANSIK’s kimchi omakase. As the name suggests, this offering features a variety of kimchi as per the chef’s decisions, all paired with complementary dishes. They’ve also experimented with pairing kimchi with wine. 

“Like wine paired with meals, I want to showcase how different types of kimchi can enhance the flavors of Korean cuisine,” she explained. 

Through this, she hopes to introduce Malaysians to a wider range of Korean flavours and show that kimchi is a versatile, healthy, fermented food made from diverse ingredients—not just factory-made cabbage kimchi.

It helps that Clara is quite confident in her kimchi. So many people love her kimchi that it’s even supplied to Korean grocery stores. 

“Growing up, my family would often have around 20 types of kimchi in the house, made by my grandmother and mother in friendly competition,” she recalled. “Today, I’m recreating those flavours.”

The kimchi are all made in-house at HANSIK, making use of Malaysia’s wide range of vegetables as well as some ingredients like perilla leaves and shepherd’s purse imported from Korea.

HANSIK’s current kimchi omakase menu is as follows:

5-Course Meal (RM58)

• Four types of kimchi
• Porridge with vegan white kimchi
• Pancakes with green onion kimchi
• Tofu with mustard leaf kimchi
• Boiled pork with perilla leaf kimchi
• Stone pot rice, kimchi stew, and daily side dishes

7-Course Meal (RM88)

• Six types of kimchi
• Porridge with vegan white kimchi
• Pancakes with green onion kimchi
• Tofu with mustard leaf kimchi
• Boiled pork with perilla leaf kimchi
• Young radish kimchi cold noodles
• Poached beef with napa cabbage kimchi
• Stone pot rice, kimchi stew, and daily side dishes

The omakase has been especially popular with local customers, Clara shared, though they’ve also attracted a number of Korean diners. 

“This concept is unique, even in Korea, where kimchi-focused omakase experiences are not common,” she said. “Customers often express delight at tasting new types of kimchi, discovering the variety available, and enjoying the harmonious food pairings.”

Once the current kimchi omakase is fully established, she plans to introduce a “Season 2” version as well. 

Standing proudly against the competition 

The number of Korean restaurants in Malaysia has grown, but not all adhere to authentic recipes or standards. Rising costs have also led some restaurants to compromise on quality, which impacts sustainability.

However, Clara and HANSIK by extension aim to stay committed to excellence, offering high-quality taste, service, cleanliness, topped off with unique offerings such as the kimchi omakase. 

Doing this will involve its own set of obstacles and challenges, but Clara is nothing if not persistent and determined. 

After all, running a business in a foreign country has been nothing short of a significant challenge, especially with cultural and language differences among staff. 

“However, we’ve built a strong team by fostering a family-like atmosphere and mutual trust,” Clara shared. 

With over a decade of F&B experience under her belt, Clara aims to open a halal-certified kimchi specialty restaurant down the road, creating an interactive Korean dining experience with cooking classes. 

Through those initiatives, Clara will be able to better spread the beauty of authentic Korean cuisine and kimchi with Malaysia. 

• Learn more about HANSIK Authentic Korean Restaurant here.
• Read other articles we’ve written about F&B businesses here.

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

Featured Image Credit: HANSIK Authentic Korean Restaurant

At 18, this M’sian began selling used items online. 7 yrs in, he runs a thrift shop in SS15.

As someone who loves thrift shopping, I’ve noticed a trend lately: Thrift businesses are no longer just about pre-loved or vintage clothes. They’re elevating the experience by combining it with something equally enjoyable—food. 

It’s like getting the best of both worlds; a treasure hunt for unique finds paired with the aroma of freshly brewed coffee or sizzling burgers. One such business that has been carving its niche in this hybrid space is Shimokita Space.

Founded by 25-year-old Muhammad Fadzil Normahazan, more commonly known as Jay, this Subang Jaya gem has quickly become a hotspot for college students, fashion lovers, and food enthusiasts alike. 

A Japanese inspiration

Jay’s journey began in Japan. After completing his SPM, he lived with his brother there and immersed himself in Japanese thrift culture. 

“One of my friends introduced me to thrift stores in Japan, and it was completely new to me,” Jay shared. 

Unlike the typical thrift shops he was familiar with in Malaysia, Japanese thrift stores were meticulously curated, often blending fashion with an artistic shopping experience.

His discovery of Shimokitazawa, a quaint Tokyo neighbourhood known for its thrift shops and live music venues, left an indelible mark on him.

“The moment I stepped out of the train station, I saw streets lined with thrift shops and cafes. It wasn’t crowded with tourists, and the atmosphere was unique and memorable,” Jay said. That experience would later inspire the name Shimokita Space.

Turning passion into reality

Shimokita Space officially opened its doors in April 2022, but its roots date back to 2018 when Jay began selling thrift items online. 

The pandemic’s shift in consumer behaviour and the growing interest in sustainable fashion motivated him to take the leap and rent a space in SS15, Subang Jaya. With its vibrant student population and appreciation for fashion and good food, it was the perfect location.

He claimed to Vulcan Post that he started out with a modest budget of RM7,000 to transform an old unit using second-hand items for decoration. 

From tables to furniture, every detail was handpicked and designed by the team. “Everything from the wall painting and flooring to the furniture and posters was done entirely by our team without hiring any contractors,” Jay explained.

It’s a cosy, Instagram-worthy space with thematic corners like an arcade, a classroom, and a bar-like dining area.

The dual experience

What sets Shimokita Space apart is its combination of a thrift store and a cafe. Jay’s love for food and fashion led him to create a space where customers could enjoy both. 

“Most stores either focus only on dining or shopping, which can make customers feel rushed or unwelcome. I wanted to offer a space where people can order food and, while waiting, browse thrift items,” he shared.

Initially, customers came for the thrift items, but over time, the food gained its own fanbase. The smash burger, in particular, has become a crowd favourite. 

“We’ve expanded our menu since opening. Previously, we only had one type of burger, but now we’re adding more items,” Jay said. Claiming that the sales of the burgers per month range from 3,000 to 4,000, it seems that the cafe is just as successful as the thrift store.

Curating fashion with purpose

Shimokita Space isn’t just about any thrift items; it’s about quality and trends as well. The team carefully selects pieces, ensuring they align with current fashion trends while still being of decent durability. 

“We also work with local thrift shops through consignments, focusing on popular and well-known brands to ensure a curated selection,” Jay explained. Some items are even sourced directly from Japan, adding an authentic touch to the collection.

To cater to specific customer requests, Shimokita Space offers a personal shopping service called Kirim Barang Jepun, where almost anything from Japan can be sourced. “It’s our way of bringing a piece of Japan to Malaysia,” he added.

Overcoming challenges and building dreams

Running Shimokita Space hasn’t been without its hurdles. Balancing his studies with managing the business was particularly challenging. 

“I deferred a few times because it seemed almost impossible to complete my internship while running everything here,” he admitted. But with the support of his team and sheer determination, he not only graduated but also built this business along.

The integration of a cafe and thrift store also posed its own set of challenges, especially in managing ventilation to prevent food aromas from affecting the shopping experience. 

“We’ve made efforts to separate the thrift area from the dining space and improve ventilation. So far, most customers have been satisfied,” Jay noted.

With plans to open a new location and introduce fresh elements to the business, Jay is optimistic about the future. 

“Our goal is to reach more people and give them an experience of what we offer. We’re also open to collaborations and exploring new opportunities,” he said.

Shimokita Space is more than just a thrift store or a cafe; it’s a space that invites you to linger, explore, and savour the experience. 

• You can learn more about Shimokita Space 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: Shimokita Space

This M’sian family of architects started a fig biz from home, now they run a two-acre farm

Local fig brand Mutiara Figs started with a simple fascination with the fruit. 

An architect by trade, Mohd Hilmi bin Yusoff harboured a great passion for landscaping and would often plant and tend to his own trees. In particular, he loved fresh figs, a fruit he discovered and enjoyed while in Saudi Arabia.

Recounting this tale to Vulcan Post is Aliyaa, his youngest daughter. 

“His fascination with figs grew, and in 2014, he found someone capable of growing fig trees that could bear fruit in Malaysia,” she shared. “By 2015, he began collecting various fig plant varieties, experimenting with different flavors and characteristics.”

Aliyaa, who had been studying in Melbourne at the time, remembers how her father would often share experiences, detailing the distinct tastes of figs and encouraging her to explore fig farms in Melbourne. 

“He also asked me to source unique fig varieties from Australia to expand his collection,” she reminisced. 

Aliyaa was pursuing architecture—a career she shares with everyone else in her family. Both her parents are architects who run their own firm in Shah Alam. Growing up, architecture was a constant topic of discussion in their household, so it’s no wonder why all the children gravitated towards it. 

But how, then, did these architects ended up transforming a love for figs into a full-fledged business?

Fig-uring out a business plan 

It all began in late 2015 after Aliyaa completed her Master of Architecture. At that time, the family had fig plants but lacked a consistent supply of fresh fruits to create products. 

That’s when Aliyaa and her sister decided to explore making fig tea from fig leaves, which are known for health benefits such as managing diabetes and high blood pressure.

“I took the initiative to design the logo, register the business with SSM, and start selling the tea to neighbors and friends,” she explained. 

This project ended up actually gaining traction. Along the way, they got the whole family involved. Aliyaa currently works full-time in architecture while contributing to Mutiara Figs part-time. 

“We have several ongoing projects, and I remain actively involved in them. Besides, my partner—who is also my sister—is currently working full-time as an architect in our parents’ office while managing her part-time role in Mutiara Figs.”

More than a fig-ment 

To meet the growing demand for fresh figs, the family has expanded Mutiara Figs beyond their own Shah Alam house to a farm in Kota Kemuning. The two-acre farm is complete with greenhouses and a dedicated showroom and office. 

“The addition of greenhouses has allowed us to optimise our production, ensuring a consistent and high-quality supply of fresh figs while creating a space to showcase our products and connect with customers.” Aliyaa said. 

Aside from the location and capacity, Mutiara Figs has also evolved in many other ways. For one, they’ve diversified product offerings to offer more than fresh figs and fig tea.

Currently, Mutiara Figs offers unique fig products like various fig sambals, fig jam, and desserts. They even offer dessert table setups featuring fresh figs as a centerpiece.

They have a team of qualified bakers produces these fig-based treats, which are supplied for corporate events, weddings, and other special occasions. 

“Additionally, we’re venturing into the catering business, further broadening our reach and services,” Aliyaa added. 

To manage this growth effectively, the business has divided their operations into two teams: one focusing on upstream activities, like farming and harvesting, and the other on downstream products, including value-added goods and services.

Aliyaa shared that this structured approach allows them to maintain quality while scaling operations. At the same time, they can stay true to their philosophy of providing fresh, innovative fig-based products.

Expanding into the dessert and catering sectors wasn’t easy, though. This growth required the team to develop new recipes and products, and also figure out how to market them effectively. All the while, they had to manage the logistics of delivering a more complex range of products.

Despite challenges along the way, though, Aliyaa believes that each hurdle has provided valuable lessons that have helped the team refine their processes and grow the business in a more sustainable way.

Putting up a fig-ht

Mutiara Figs aside, there are also other fig brands in Malaysia. 

To stay competitive and relevant, the Mutiara Figs team has dedicated itself to innovating and staying ahead of trends. From offering customised dessert tables to culinary delights, they also offer something original and unique. 

“We don’t just sell figs—we create memorable experiences for our customers, combining the beauty of fresh figs with unique products and services that aren’t available elsewhere,” Aliyaa said. 

But more important, perhaps, is the B2B sales. After all, that’s what Mutiara Figs’ primary revenue stream is. They’ve become a reliable supplier of fresh figs to five-star hotels, restaurants, and fine dining establishments. 

“For our bottled products, we maintain an artisanal approach and also offer private labeling,” Aliyaa explained. “Currently, we supply bottled fig products to several five-star hotels under their own branding and have expanded our reach to Penang as well.”

The COVID-19 pandemic had been a difficult time for them, though. With restaurants and hotels closing, they couldn’t supply fresh figs to their usual B2B clients. 

To adapt, they started offering bakery products, allowing the company to not only sustain the business but create new revenue streams. 

Becoming a permanent figs-ture 

Over the years, Mutiara Figs has not only earned the trust of notable businesses, but also government-linked agencies. A major milestone of theirs was winning the RM500k SUPERB Teraju grant. 

With this kind of recognition, the team is determined to continue growing. 

They aim to expand their product range, particularly in the bakery and catering sectors, by introducing more fig-based desserts and catering options with new and interesting flavours. 

They also plan to increase their presence in new markets, including broader distribution to more hotels, restaurants, and corporate events.

From there, they eventually hope to explore international markets. 

“We’re also looking into sustainable farming practices to ensure the longevity and health of our fig production,” Aliyaa said. 

“Ultimately, our goal is to become a leading brand in fig-based products, offering innovative, high-quality offerings to a global audience.”

• Learn more about Mutiara Figs 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: Mutiara Figs

Singapore’s digital giant Sea Ltd. beats Bitcoin, goes head to head with Nvidia

Disclaimer: Unless otherwise stated, any opinions expressed below belong solely to the author. The following article is not financial advice and the author did not hold a stake in any of the assets mentioned at the time of writing.

2024 was a year of crypto and artificial intelligence (AI) in tech, which is reflected in the prices of digital currencies and stocks of many tech companies in both markets.

Bitcoin (BTC) surged to record highs, finally piercing the US$100,000 milestone, while the leading GPU manufacturer selling the hardware that is the backbone of AI revolution, Nvidia, broke through to the US$3 trillion club, contesting the title of the most valuable company in the world with Apple and Microsoft.

If you put money in either of them, you would have more than doubled your investment by now, with BTC’s 116% surge still solidly beaten by Nvidia’s 178%.

But while tech press has spent the past year tracking the latest developments in AI and the resurgence of crypto—both of which elevated many assets to record highs—much less attention was given to a somewhat unexpectedly strong performer based in Singapore.

One that we all know very well: Sea Ltd.

Forget about Bitcoin

Many people are kicking themselves for losing yet another crypto wave but really, if anything, you should be upset about forgetting about Sea (if you did), which would have provided a much higher return and a share in something more tangible than a digital coin.

Yes, Shopee’s parent company, which in late 2023 sank to a 90% loss from its peak valuation in 2021, has just closed a remarkable year, rising by over 175%, only marginally behind Nvidia and considerably ahead of Bitcoin.

Hitting over US$100 per share has pumped Sea’s market capitalisation to over US$60 billion, elevating the company back to no. 2 among the largest in Singapore, currently outranked only by DBS.

Returning to the ecommerce Premier League

Sea’s rally was not only a feat compared to other high performers in tech, but blew out of the water most of its international competitors.

There were some respectable performers like Amazon or Japanese Rakuten, rising by around 40 to 50% in 2024, but nobody in the industry has come close to tripling their value over the past 12 months.

This is a testament to Sea’s resilience and a return to the ecommerce Premier League, showing renewed investor trust in a company whose survival was not entirely certain just two years ago before it proved it could turn a profit and not rely on spending borrowed money to fuel its growth.

While it isn’t exactly a cash cow yet, the fact that it is self-sustainable has reassured investors that the company is here to stay and will not suffer the fate of e.g. Wish.com.

It is also reasonably diversified, thanks to its digital entertainment arm Garena and gradually growing financial services provided by SeaMoney.

What’s in store for 2025?

Sea has completed its transformation from a promising startup to a solid, stable, big tech company. With around US$10 billion in the bank and good performance of all three of its constituent businesses, it’s certainly expected to keep growing.

Perhaps it can even afford to resume its international expansion into markets on other continents, as it intended before cheap cash supply was interrupted by a bout of global inflation, which made raising capital and borrowing money much more expensive.

When it comes to stock performance, however, it remains anybody’s guess, since how a company is priced does not rely solely on what it does but how the entire investment environment looks like.

With Donald Trump returning to the White House this month, elected i.a. on promises of raising tariffs adding fuel to the fire of international trade wars, it’s hard to say how particular ecommerce-heavy businesses are going to be impacted and whether investors choose to realise their gains or stick for the long haul.

The American stock market has had a rather excellent two years, with the S&P 500 index rising by over 20% in both 2024 and 2023—for the first time in a quarter of a century—and that raises questions whether this pace can be sustained in 2025.

How the American Fed handles interest rates amid slowing inflation is another unknown. There are just too many factors overlapping this year to predict a stock’s future performance with any degree of confidence.

What we do know for sure, however, is that Sea is past the period of uncertainty and its survival is not under threat any longer.

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

Featured Image Credit: Sea Ltd.

This M’sian couple started serving coffee in pop-ups in their 20s, now has a cafe in PJ

For Sam, 29, and Bernie, 28, life was a whirlwind of work. Sam spent his days as a barista in various cafes, while Bernie was an event planner.

“We barely had time to see each other,” they shared. “Our working hours were eating into our time together.”

It was this desire to spend more quality time as a couple that planted the seeds for Fade by SB, a business born out of love and the need for a shared space to grow together.

Fade by SB began in June 2022. Their first venture into the world of coffee and baked goods was a humble pop-up in November of the same year.

While their ultimate dream was to open a cafe, circumstances at the time made it impossible. Instead, they took a different route, using pop-ups as a way to test the waters.

“The support we received from friends during that time was incredible,” Bernie expressed. “It really boosted our confidence and helped us push forward.”

Sam’s connections from his years in the coffee industry proved invaluable. With each pop-up, they learnt more, refined their offerings, and built a loyal following.

By August 2023, they had finally found the perfect location in Petaling Jaya to open their cafe. “The landscape and scenery of PJ really align with what we envision for our business,” Bernie explained. “It felt like the right place to settle.”

A cosy haven in the heart of PJ

The cafe itself is intentionally small and intimate, with limited seating.

“We wanted to create a space where we could interact with every customer,” the founders explained. “It’s about building mutual understanding and forming connections.”

This owner-run approach sets Fade by SB apart, offering a personal touch that resonates with visitors, they said.

Their compact setup also aligns with their current business model. “It’s just the two of us running the show,” Sam and Bernie said. “We haven’t considered hiring a team yet because the space is limited, and we’re managing fine for now.”

However, this hands-on approach comes with its challenges. Long hours—often exceeding 10 hours a day—take a toll on their energy. “By the end of the day, we’re running on 10%,” they shared.

To maintain some semblance of work-life balance, the couple incorporates yoga and gym sessions into their routine.

“It’s about being aware of our bodies and finding ways to make life more interesting,” they said. Despite the physical demands, they’ve found joy and fulfilment in their journey.

However, transitioning from pop-ups to a permanent location has been a game-changer for Fade by SB. While pop-ups were limited to weekends, the cafe operates five days a week, leading to better and more consistent revenue.

They claimed to Vulcan Post that the self-funded venture, which was launched with approximately RM30,000, has already started generating profits.

“We’ve been careful with costs and ingredients to meet customer expectations,” the both of them shared. “But ultimately, it’s the human touch that keeps people coming back.”

Crafting the perfect cup

At Fade by SB, every cup of coffee and every piece of pastry carries the personal touch of its two owners. Sam and Bernie make most of their products from scratch, emphasising quality and freshness.

“We usually create based on what’s in season or our personal preferences,” they said. This philosophy extends to their baked goods, which include sweet potato cake, banoffee pie, and brownies—favourites carried over from their pop-up days.

The coffee menu reflects their dedication to craftsmanship. While the pop-ups initially focused on filter coffee, their cafe has expanded to include espresso-based drinks.

However, they’ve kept their signature “Iced Moo”—an iced latte made with cold brew rather than an espresso machine. “It’s a nod to our roots,” Bernie said.

Fade by SB sources its beans from local roasters, favouring Ethiopian varietals known for their bright, fruity notes. Before any drink is served, it goes through a rigorous taste test.

“We ensure every cup meets our expectations,” the duo added. This meticulous attention to detail has earned them a steady stream of satisfied customers.

Living in the moment

The name “Fade” reflects the couple’s outlook on life and business. “We believe the shop will eventually fade away,” they said.

“Neither of us is particularly ambitious or career-oriented. We’re not looking to build an empire; we just want to live a meaningful life.”

This philosophy shapes everything they do. For Sam and Bernie, success isn’t always about chasing big dreams but it’s a vehicle for savouring the present.

“We try to make the most of each day because time is limited,” shared the couple. While they’re open to change in the future, their current focus is on cherishing the moments they have.

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

Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing

Featured Image Credit: Fade by SB and

This online Japanese fusion biz grew into a brick-and-mortar Bangsar cafe in just one year

Vinod, Janesh, and Makia might come from different walks of life, but their shared passion for food brought them together to create Timeless Treats, a restaurant that seamlessly blends their diverse culinary backgrounds into one memorable dining experience.  

Vinod and Janesh, both graduates of the KDU School of Culinary Arts, had honed their craft through years of exploring different culinary avenues. 

Vinod’s wife, Makia, hails from Japan, where she spent over a decade working in some of her country’s finest restaurants.  

Reflecting on their beginnings, Vinod told Vulcan Post, “Our careers blossomed in different directions, but our shared vision was to one day merge our experiences and create something special.”

That vision eventually became Timeless Treats—a space where their combined expertise and love for fusion flavours could shine.  

The birth of Timeless Treats  

The idea for Timeless Treats started humbly as an online business in June 2023. The team was inspired to create fusion flavours, blending their cultural and professional experiences into dishes that people could enjoy from the comfort of their homes.  

“Initially, we wanted to give people an experience with our combined fusion flavours,” Vinod explained. 

Operating as a cloud kitchen not only kept overheads low but also gave the team a chance to test the waters and understand the market’s response to their food.  

The feedback was overwhelmingly positive, which gave them the confidence to dream bigger.

“The online model helped us understand what worked and what didn’t. It also showed us the potential we had to create something even more meaningful,” Vinod shared.  

A turning point  

After running the cloud kitchen for some time, the team faced a pivotal decision. They realised that operating solely online came with its own set of challenges. 

“We had reached the maximum capacity of what we could do in that setup,” Vinod pointed out.  

On top of that, rising food costs, delivery platform commissions, and SST charges were eating into their profits.

It became clear that scaling up to a brick-and-mortar restaurant would not only allow them to better serve their customers but also improve their margins.  

This led to the opening of Timeless Treats’ physical restaurant in Bangsar, a vibrant neighbourhood that seemed like the perfect home for their concept.  

Armed with their new ambitions and past expertise, they opened up shop in April 2024.

Expanding the menu and vision  

Transitioning to a physical space had a significant impact on Timeless Treats’ menu. While the online model limited them to a few staple items, the restaurant allowed the trio to get more creative.  

“Our menu has grown to include more vegan and vegetarian options, which came from customer requests and our desire to cater to a wider audience,” he shared. 

The recipes, born out of the chefs’ own experiences and backgrounds, became even more diverse, reflecting their evolving understanding of what their diners wanted.  

Some of their menus include Japanese chicken katsu & veggie curry, buttermilk pancake burgers using homemade rice buns, falafel rice bowl & salad, veggie lasagna, and sugee fruit cake. Their price ranges from RM15 to RM21. This is relatively reasonable, especially given their Bangsar address.

“We also have a monthly special menu where we test out new dishes. If some dishes are a hit with our customers, we eventually move it to the main menu,” said Vinod.

Battling challenges with resilience  

The journey hasn’t been without its hurdles. Like many businesses in the food and beverage industry, Timeless Treats faces the constant challenge of rising costs. 

“The rapid increase in food prices and living expenses is something we’re always battling,” Vinod admitted.  

Funding the transition from an online business to a full-fledged restaurant wasn’t easy either. With loans and financial backing difficult to secure, the team relied on their online sales and personal savings to make it happen.  

“We live by the saying, ‘Sedikit-sedikit, lama-lama jadi bukit’ (little by little, it becomes a mountain). It’s about being patient and persistent,” he reflected.  

Timeless Treats’ Bangsar location is just the beginning. The team dreams of expanding their reach across the Klang Valley, bringing their flavours closer to neighbourhoods that might find it challenging to visit Bangsar.  

“We aspire to become a neighbourhood-friendly restaurant that people can rely on for great food and a warm atmosphere,” Vinod said.  

For now, Timeless Treats continues to delight its customers with its thoughtful fusion dishes and unwavering commitment to quality.   

• You can learn more about Timeless Treats 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: Timeless Treats

This S’porean started a bakeshop while working in PwC, now it’s grown to 3 outlets in a year

Looking at Kwaasong Bakehouse, a cosy bakery café in Boat Quay, you might not guess that its CEO is also the Southeast Asia Head of Quranium, a new quantum-resistant blockchain.

Before that, he had been spent 12 years in PwC Singapore, auditing banks at first before transiting to the fintech sector.  

Beyond that, he’s also dipped his toes into entrepreneurship, having worked on an import-export and consulting business.

“My interest lies in building businesses in emerging areas such as disruptive technology,” Wei Jie shared with Vulcan Post.

So, how did someone with his background ended up getting into the field of F&B?

Crossing over into croissants

The Kwaasong journey started out with Wei Jie supporting his sister and her friend’s bakery interest as a backseat investor.  

As the business began to show potential, the investors decided to take on the driver’s seat and scale the business.

Kwaasong had started off in their garage, but they decided to move to target the CBD crowd. That’s why they set up shop at Boat Quay. That seems to be an interesting choice, as the area has been known for its nightlife.

“Indeed, the Boat Quay area is undergoing a little bit of identity refresh themselves, diversifying from the touristy and nightlife vibes,” Wei Jie agreed. “Shortly, we were proven right as a few coffee and bakes-related businesses started popping up in the area.”

Right people in the right places

As the CEO, Wei Jie drives the strategic direction of the entire business, and is also involved in granular discussions across all functions, from sales to operations.

“I will be kidding to say the startup has been smooth sailing and easy going,” the co-owner admitted. “There are new problems to be addressed every single day.”

It is all about work-life integration and very structured discipline use of time. Across the business, there are formalised touch points for different topical discussions as well as communication channels for ad hoc matters.

Wei Jie, CEO and co-owner of Kwaasong

Thankfully, he doesn’t have to carry the burden on his own. He’s joined by Li Rui, his co-owner who was initially an investor of the business. Li Rui brings enthusiasm and experience with baking, having done it as a hobby since 2013.

Kwaasong is also supported by comprises a head barista and a head baker, both of whom are experienced in their respective industries.

With over 17 years of experience, the head barista was the 2023 & 2024 Asean Barista Team Champion, and has also been the National Barista & Latte Art Championships judge.

Meanwhile, the head baker has more than two decades of baking experience and was the former Chief Baker at a five-star hotel.

With Wei Jie bringing his own business acumen, this seems to be quite the dream team.

“I think it was a lot about business interest and mutual respect,” he said about bringing these professionals together. “We each have skillsets that were relevant to help bring our joint aspirations to fruition. I laid out a road map of the potential of their skillsets for the initial buy-in.”

Working together with the kitchen and storefront team to develop the menu, Kwaasong’s offerings include a variety of café beverages, as well as their own versions of mentaiko sausage, egg tart, and pain au chocolat.

Quality leads to quantity

The cafe industry in Singapore is rather saturated these days, but Wei Jie said Kwaasong’s reception has been warm and positive.

“Our brand positioning and comparative advantage focus on good experience and quality products,” Wei Jie shared.  

“Singaporeans can often name brands with good coffee or good bakes, but rarely one that brings both together,” Wei Jie argued. “It is the combination of a good bake and a good cup of coffee that brings out the epitome of that experience.”

Delivering that kind of quality comes down to the ingredients used. Kwaasong operates on the belief that consumers deserve the best quality, and as such, source their products from all over the world.

“Despite the higher cost structure, we tend to prioritise customer’s experience over cost,” he said.  

For example, Kwaasong uses Isigny butter from France, similar to many bakeries in France.

With that focus, they’ve drummed up enough validation from customers (as well as support from funders) to open up a second outlet in Guoco Tower.

Inching towards profitability

While the business is on a positive trajectory, the road hasn’t been easy. Like any startup, there have been challenges across all facets, the CEO shared, including market penetration, operations, manpower, and more.

“Given that we are a small team, wrapped around a highly intricate value chain, there’s always massive downstream impact whenever an issue hits,” he said. “It takes teamwork at its purest to get through these challenges.”

The proudest milestone comes during the opening of the second and third stores. That’s right, Kwaasong has a third outlet that just opened.

“From a garage where we were conducting numerous testing and making mistakes, we were able to see the business take shape over time,” he reminisced.

They’ve come a long way since then; their new outlets are beautifully designed, and staff members don their own uniforms nowadays.

Wei Jie shared that the business is “fortunate to inch close to profitability,” but has been taking significant bottom line hits due to their aggressive expansion plans.

Aside from their third outlet, they actually have a plan for a fourth by the end of the year. Due to the high capex investments, they’re still some ways away from breaking even.

Yet, the team is confident about their future. In fact, they have very bold ambitions of opening a thousand stores across Asia with multiple business lines.

“There is a rising middle class across Asia and they are looking for quality products to cater to their lifestyle,” the co-owners said. “We believe this presents a sunshine industry opportunity for our business to expand.”

“We believe that, as long as we put our customers’ experiences and interests at the core of our business, as well as take care of our funders, we will be able to achieve our lofty aspirations.”

• Learn more about Kwaasong Bakehouse here.
• Read other articles we’ve written about F&B businesses here.

Also Read: 5 reasons Tokyo makes an ideal launchpad for M’sian & S’porean startups to scale globally

Featured Image Credit: Kwaasong Bakehouse

Karaoke, but for musicians? Why this M’sian started a booking app for recording studios.

“Do you play any instruments?”

This was the question asked to me during my recent attendance at PLUGIN, a conference by Cradle. It came from the team at High Castle, one of the startups that were showcased there. 

“Yes, but not well,” I admitted. 

But it turns out amateur musicians might just be the audience that they’re looking for. 

Composing the business

Born and raised in Kota Tinggi, Johor, Elham graduated with a diploma in music performance, majoring in drums. 

From recording music to tutoring, he’s been involved with all things music production since then. 

Even back then, he was already involved with small entrepreneurial ventures, having started his own clothing brand back in 2010, though that didn’t work out due to lack of experience. 

“I was a musician for a very long time. Along the way, I learnt so much about the music industry,” Elham explained. “However, I have yet to come across any company that provides a single platform that solves problems for people in the music industry.”

With his expertise, he decided to start High Castle back in 2017, named after the English translation of Elham’s hometown. 

But initially, it had been a music studio in Shah Alam. 

“Similar to any other businesses, there were a lot of problems faced by music studio owners as well as customers, such as booking issues, payment issues, and time availability,” he explained. 

After a lot of brainstorming, he figured out that these problems could be easily solved by a single platform that connects both music studio owners and customers.

With that came the current iteration of High Castle. 

Playing to two kinds of crowds 

High Castle is essentially a marketplace for studios where customers can easily browse, book, and pay for studios of their liking.

More than that, they also claim to be the world’s first jamming studio booking app. 

“You can say that these studios are like ‘karaoke’ but with a different experience altogether, as you are playing the music instead of singing with a minus one track,” Elham explained. “These studios are also a place for professional musicians to come for rehearsal and practice.” 

Instead of owning the studios themselves, High Castle acts as a marketplace that supports existing studios. 

A bootstrapped startup, Elham and his team started on the prototype back in 2022. For a while, they tested it out, gathering feedback and reiterating it from there. In 2023, they built the second prototype, which was their minimum viable product (MVP). 

Once they hit their MVP targets, they reiterated again and finally launched the official High Castle app to the public in August 2024. 

“Our mission is to be able to help musicians to find and book studios—that’s number one,” he said. “Number two, we see the app as a community platform where musicians who are not professionals can find each other to start a band to jam for fun.”

Interestingly, their market research shows that 80% of High Castle’s potential customers are not professional musicians, but amateurs who love playing music. So, these music lovers have become their main demographic.

Writing the score

After signing up on the High Castle platform, customers can browse through the marketplace, click into any studios they’re interested in, view their equipment and environment, book a date and time, make their payment, and visit the studio on the date and time they have booked. 

At the moment, the pricing is set by the studio owners. Customers have to pay in full when making the booking through the application, and they can’t cancel or reschedule within 24 hours. 

“As for the protection of studio equipment, our application terms and conditions dictate that the customers are responsible for any damages to music equipment during their jamming session,” Elham elaborated. “With the app, it is easier to track who did the damages.” 

High Castle monetises by taking a 20% cut from every successful booking. In the future, they also aim to design a membership model whereby each studio can have a standardised pricing. This, Elham believes, will attract more users to the platform.

Jamming along

In just three months of launching, the app has reached over 1,000 downloads with very little marketing campaign. 

Of course, there have been many challenges along this journey, particularly with the development and scaling of the app. 

“We thought that it would be as easy as having a booking system, like any other company that does the same thing,” Elham recalled. “Turns out, our market is somewhat unique in the sense of our customers’ behaviour, the studios’ operating hours, and the experience that we want to provide for the customers.” 

With that, the team had to do a lot of testing and experimentation, facing trials and errors at every corner. 

“But hey, that’s part of the job hazard. So we always strive to find solutions and fixes every single day,” the founder said. 

Despite their limited resources, Elham is proud of how far they’ve come. “However, to achieve higher numbers and bigger markets, we need more hands and funds to make that happen.” 

Although the startup began as a bootstrapped venture, they’ve since managed to get some funding from angel investors. After building the second prototype, they also applied for the CIP Spark grant from the Cradle Fund. With that, they’ve managed to build the current version of the app. 

For 2025, Elham aims to use their funding to improve and scale the capabilities of the High Castle Application, hire key team members, and be more aggressive in their marketing efforts. 

“We aim to tap into a bigger market nationwide and eventually, worldwide,” Elham concluded.

• Learn more about High Castle here.
• Read other articles we’ve written about Malaysian startups here.

Also Read: Malaysia’s semiconductor industry is ramping up, here are the companies that are hiring now

Featured Image Credit: High Castle

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

[This is a sponsored article with Grab.]

“This is not the typical tech or startup networking event that we usually go to,” Dennis Lee, CEO and co-founder of CloudJoi, told us when we met him at one of Scale Up by Endeavor’s (Scale Up) sessions.

To Dennis, people typically attend business events to connect with industry peers or to source for funding. 

But he found that the exclusive nature of Scale Up makes it a more curated experience for founders who are focused on seeking guidance, like himself. He joined the recent Cohort 5.

To better understand how Scale Up works, we also spoke to Endeavor and its recent programme partners, Grab Malaysia and GXBank.

Scaling up emerging startups

Initially from New York City, Endeavor is an organisation that supports a global community of entrepreneurs. Its core mission is to build thriving entrepreneurial ecosystems in emerging and underserved markets around the world.

One way Endeavor achieves this is through its Scale Up programme. A four-month programme, Scale Up is designed to boost the trajectory of early-stage and high-potential entrepreneurs.  

It offers curated mentorship, fosters an entrepreneur-to-entrepreneur community, and equips founders with the resources to develop and execute long-term growth strategies.

“At Endeavor, what we do is basically help the growth stage startups, [but] we realised that there are a lot of startups that don’t fit that criteria quite yet, they’re just at the cusp, so that’s what this [Scale Up] programme is created for,” Ammar Afzar, a representative from Endeavor, explained.

“We want to take these people who have the potential [and] help push them, nudge them over the line.”

So far, Endeavor has successfully guided five cohorts for its Scale Up programme. The most recent one just ended in October.

Grab Malaysia Managing Director Adelene Foo and her colleague, Fadrizul Hasani, CTO of GXBank, joined as mentors for Cohort 5 of Scale Up. 

Since Grab’s inception in 2012, both Adelene and Fadrizul have played different roles in the organisation to achieve Grab’s aim of creating a positive impact in Malaysia. Some ways they’ve been doing this are by helping startups sharpen leadership skills, expand business strategies, and leverage tech and data for growth. 

As for why Grab Malaysia and GXBank came on as partners this round?

“Working with Endeavor gives us the meaningful opportunity to give back, sharing our knowledge and experiences to assist our country’s burgeoning start-ups in realising their full potential.”

“With physical presence regionally and global R&D centres, we bring a wealth of experience in identifying and addressing hyperlocal needs whilst navigating various regulatory, socio-economic and technological terrains,” said Adelene.

For her, one of the key lessons she learnt while being a part of Grab is learning to let go and trust others. As the company size grew, she found that creating the right structures that work for Grab’s team made letting go easier.

“The idea is you still empower your team to be the best version of themselves, [then] the team can scale. [They’ll] have the right autonomy and trust to also build and develop their teams downwards,” Adelene shared.

Fadrizul, who is also the first software engineer at Grab (onboarded back in 2011), highlighted a key lesson he learned from his mentor: passion cannot be taught. 

“You can’t instil in someone a genuine love for what they do, and that kind of enthusiasm and belief in a cause makes a tremendous difference.” He shared how experiences with unaligned team members taught him the importance of early detection and mission alignment. 

“Being a mentor aligns deeply with my own passion and vision to reignite the technology start-up scene in Malaysia. My goal is to contribute to a vibrant ecosystem where innovation thrives and start-ups are energised to make a significant impact,” he added. 

How is this startup programme really different?

Having learnt from previous cohorts, Endeavor Malaysia organised this year’s programme to be a more intimate learning experience with industry leaders. 

Take its demo day, for instance. Instead of the usual pitch presentations in front of a crowd, Scale Up changed it to one-on-one or one-to-four mentorship sessions. This format allowed participants to gain tailored feedback and have more in-depth discussions with seasoned mentors.

While the programme doesn’t promise funding, it delivered something arguably more valuable—key insights and real-world lessons on scaling a business. 

Over 70 mentors, including some of Malaysia’s most accomplished entrepreneurs like Eric Cheng of Carsome and Loi Tuan Ee of Farm Fresh, have shared their expertise with participants through Scale Up. 

Endeavor also takes the extra step to assign entrepreneurs with a dedicated Endeavor Account Manager. 

These account managers curate a list of suitable mentors according to a mix of factors, like industry, company size, challenges, and scaling approaches. The team ensures compatibility by conducting conflict of interest checks, with the aim of setting up productive matches.

Tailored guidance for ambitious startups

Thanks to Scale Up’s mentor matching feature, CloudJoi found itself paired with this year’s new mentors—Adelene Foo from Grab and Fadrizul Hasani from GXBank.

As a ticketing platform for performing arts, culture, and live entertainment shows, CloudJoi learnt a number of relevant insights from its tech giant mentors.

One lesson that particularly struck a chord with Dennis was Grab’s focus on word-of-mouth marketing. 

Adelene shared how every new feature or product at Grab is designed with the goal of sparking customer referrals, which helps reduce marketing costs while growing the brand organically.

This strategy resonated with Dennis as CloudJoi also relies on referrals. “We’re trying to repackage it and we’re trying to see where it fits us. Refer a friend or pay it forward, buy one more ticket for the underprivileged, all these kinds of things,” he explained.  

Fadrizul, too, brought a wealth of guidance to the table and mentored CloudJoi with a hands-on approach.

“I think he sees us as the younger version of himself, like he knows the struggle, so he always reminds us to not go overhead when we try something.”

Empowering local entrepreneurs and businesses

While we weren’t part of the cohort, Adelene and Fadrizul still divulged some core takeaways for founders in an interview with us. They were:

1. Never be afraid to ask for help.
2. Focus on people and strengthen the passion in your team.
3. Don’t focus on blame, instead look at how to solve the problem.
4. Find ways to raise the bar.

Looking at it from a wider lens, the importance of mentorship and collaboration is undeniable. By connecting with key industry players like Adelene and Fadrizul, startups like CloudJoi are gaining more than just business advice.

More of a hands-on approach from mentors who are invested in the growth of these startups might be just what Malaysia’s entrepreneurial ecosystem needs to advance further.

That’s why for entrepreneurs looking to turn their ideas into a thriving business, Scale Up could be the catalyst you need to accelerate your journey.

• Learn more about Endeavor Malaysia here.
• Learn more about Grab here, and GXBank here.
• Read about other 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: ChunChieh Keong

Business trends for 2025 that M’sian entrepreneurs are keeping their eyes on

From attending several business conferences this year, such as Tech in Asia, KL20, and Alliance Bank BizSmart, one thing has become clear.

Conversations about AI adoption, automation, and sustainability dominate panel discussions and coffee breaks alike. It’s not just about keeping up anymore—it’s about leveraging these tools to thrive.

While 2024 hasn’t been a year of breakthroughs, it’s been a year of laying the groundwork. Businesses are exploring the potential of AI, and we’re seeing pockets of innovation in sectors like chip manufacturing and agrotech. 

But where does all this lead us in 2025? Drawing insights from entrepreneurs and trends observed throughout 2024, here are some predictions for the coming year.

The AI revolution: From hype to practical applications

While 2024 introduced many Malaysians to the potential of AI through tools like ChatGPT and Amazon Web Services solutions, Edwin Wang, the CEO of Signature Market, predicts that 2025 will see Malaysian businesses focus on integrating AI for enhanced productivity and revenue generation. 

Dylan Tan, founder and CEO of Replyr.ai, observed, “AI will level the playing field by enabling nimble firms to outperform larger competitors with greater efficiency and adaptability. Smaller companies are already challenging incumbents by leveraging AI.”

From agentic AI systems acting as virtual colleagues to more sophisticated automation tools for SMEs, the use of AI is expected to expand significantly in 2025. 

AI agents, according to Dylan, are already lowering entry barriers for startups in competitive industries. But there’s a caveat: startups must continuously innovate or risk irrelevance. 

“If your offering doesn’t improve with every new AI model launch, you’re on shaky ground,” Dylan warned.

In agrotech

While industries like ecommerce and finance are often at the forefront of discussions about artificial intelligence, agrotech is another sector that can benefit from it.

One example of this is HEXA IoT, a local company specialising in Industry 4.0 solutions for the environmental, agriculture, and manufacturing sectors.

HEXA IoT was part of the MRANTI Global Accelerator Programme (GAP) and recently showcased an innovative device called Project A3. This device stands out because it integrates AI with a 5G remote-controlled all-terrain vehicle, which tracks crop performance to improve harvests.

But AI in agrotech aside, Entrepreneurs and Startup in Malaysia (EnSIM) founder Daniel Cerventus Lim believes that the agrotech industry itself still has untapped potential. He noted, “Globally, AI will dominate, but in Malaysia, agrotech startups could make a significant impact.”

Therefore, AI-powered or not, there’s a good chance that Malaysia’s agrotech startups will still be making waves in the economic landscape.

In marketing

Marketing, once an art of human connection through storytelling and personalised experiences, is now increasingly driven by AI, handling tasks like customer analysis, SEO strategies, and generating ad copy.

Justin Tai, co-founder of Hypercharge, aptly highlighted this trend, stating, “I believe the use of AI in digital marketing, especially SEO, is something that is up and rising and becoming a necessity for most, if not all, marketers in the world.”

AI could “reduce opex brought from daily repetitive tasks including but not limited to: handling customer inquiries, copywriting, and trend and data analysis,” he pointed out.

He also encouraged local businesses to adopt Search Generative Experience (SGE) and Geo-Enhanced Optimisation (GEO). “With the growing use of tools like SearchGPT, those that don’t adapt may lose market share to competitors,” he said.

AI challenges: Talent gaps and job disruptions

However, the rise of AI also brings its own set of challenges. One of the most pressing is the difficulty in finding talent to lead AI initiatives.

“Even at Replyr, we couldn’t find experienced hires; we had to train people from scratch,” Dylan admitted. This talent gap might persist in 2025, but it also presents opportunities for upskilling.

Daniel believes AI agents and automation could be game-changers for SMEs. However, he also noted, “Since AI agents are going to be big, there is also a lot of demand for that, but that might lead to the displacement of jobs.”

“[Then there’s also Trump’s presidency], which is going to force the business owners of countries such as China to look elsewhere, such as Malaysia, and their cost might be hard to fight in Malaysia,” he added. 

Our ageing population is an emerging niche for entrepreneurs to tap into

As populations age both globally and locally, another emerging area is longevity and ageing-focused businesses. With Malaysia set to become an ageing population by 2030, startups catering to this demographic—from health tech to senior-friendly services—may see growth, said Daniel.

For example, retirement villages are starting to catch on, where they offer a community-focused vibe that encourages independent living while still providing different levels of support when needed. 

Even venture capitalists are getting in on the action by investing in senior care homes, which shows just how much potential this sector has. 

The push for sustainability will grow, led by consumer demand

Sustainability, especially in the context of ESG (Environmental, Social, and Governance) standards, is also gaining momentum. 

Daniel believes sustainability is poised to influence bottom lines, but the real push has to come from consumers. 

“As long as there’s demand, businesses will follow the trend,” he noted. He pointed out AEON as an example, equipping suppliers with the necessary tools and knowledge to adopt sustainable practices, signalling a growing emphasis on ESG.  

Dylan added, “Transparency, sustainability, and ethical behaviour are no longer optional; they’re essential for survival.” Malaysian consumers, particularly Gen Z, are increasingly vocal about their expectations, pushing companies to adapt.

However, Edwin feels Malaysia tends to follow global trends rather than lead them. With political shifts like Trump’s policies deprioritising ESG, he predicts Malaysian companies might not focus heavily on sustainability by 2025. 

He’s also sceptical about significant EV car adoption or major startup investments in ESG-related areas happening anytime soon.  

Data centres, chip manufacturing & semiconductor sectors will continue to grow

Malaysia’s semiconductor industry experienced steady growth in 2024, and this trend is set to continue. 

Edwin highlighted that “data centres and chip manufacturing will rise due to the influx of Chinese companies seeking to mitigate tariff risks from the US.”

Penang, in particular, has emerged as a hub for high-paying jobs in the semiconductor sector. The resulting rise in middle-income salaries could spark lifestyle and consumption trends, benefiting local startups. 

“Lifestyle industries in Penang and Johor are set to boom, catering to richer professionals and even spillover from Singapore,” Edwin noted.

Niche communities & fragmented markets spell business opportunities

Gen Y and Z’s increasing purchasing power is driving a shift towards niche, community-focused offerings. 

This trend is already evident in sports, with innovations like pickleball courts offering cafe-style resting areas. “Soon there will be such experiences for all the sports,” noted Edwin.

It’s hard to ignore the number of pickleball courts that have already mushroomed in Malaysia this year. 

Entrepreneurs are seizing opportunities to cater to specific interests, creating unique experiences that resonate with younger consumers. Expect to see more startups capitalising on this trend in 2025.

-//-

Whether these trends accelerate or stagnate will depend on various factors, including global policies, local market dynamics, and consumer priorities. 

While we may not see revolutionary breakthroughs, incremental progress in AI adoption, agrotech, and niche markets could set the stage for a more dynamic startup ecosystem. 

Malaysia has always been a fast follower rather than a first mover, but with the right investments in talent and technology, it might just find its own unique stride. If 2024 was about laying the groundwork, 2025 will be about building on it.

• Read other articles on 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: Daniel Cerventus Lim, founder of NextUpAsia / Edwin Wang, CEO of Signature Market / Dylan Tan, founder and CEO of Replyr

2024 in focus: Here’s our recap of events & business trends that made waves in Singapore

Yet another year has come and gone, and at Vulcan Post, we’re hitting pause to look back on the key events that have defined 2024.

We’ve followed the journeys of entrepreneurs, unpacked key events in Singapore, and explored trends that caught our readers’ attention. And as we bid goodbye to 2024, it only feels fitting to revisit the stories that made this year stand out. 

So without further ado, here’s a recap of the moments, trends, and events that shaped the year:

2024 kicked off with a whirlwind of events

In January, the Land Transport Authority (LTA) announced that EZ Link and NETS FlashPay cards would be phased out in favour of the SimplyGo platform by June 1st, sparking intense public backlash.

Commuters were unhappy as they were not able to check their stored-value card balance and fare deductions at MRT gates and bus card readers, and there were also complaints about the delays they faced when upgrading their cards to SimplyGo-compatible ones.

As public frustration erupted on social media, with many questioning the necessity of the proposed changes, LTA quickly reversed their decision just two weeks after the announcement, acknowledging the need to iron out concerns raised by commuters.

In the tech and business world, layoffs continued to be a constant headline—global firms were cutting staff almost every other day, and Singapore wasn’t spared from the impact.

At the start of the year, Lazada let go of at least 100 employees in Singapore across multiple departments, with some teams even having their manpower reduced from 20 to 30 people to four or five remaining employees. Amazon and Google also followed suit, making significant reductions in its workforce.

With so many layoffs happening in the first month alone, we just had to compile a list of companies that had downsized and affected staff in Singapore to give you an overview of the employment landscape and how these layoffs are affecting the local workforce.

And speaking of the local workforce, Singaporean companies were also feeling the pinch, laying off employees as part of cost-cutting measures. PropertyGuru Group, after a strategic review, shut down its unprofitable units and laid off 79 employees in February.

Smaller homegrown businesses, like Stickies Bar, also faced difficulties—the company found itself embroiled in controversies after it abruptly shut down its outlets and delayed paying employees on time.

A shift in Singapore’s employment trends & a worldwide IT disruption

Amidst the challenging start to the year, particularly in the employment landscape, we’ve noticed a growing interest in news about job trends—an area that resonated deeply with you, our readers, as the year progressed.

The allure of tech in Singapore has dimmed considerably. Beyond widespread layoffs, the industry has faced a sharp decline in funding in Southeast Asia. In fact, tech funding in the region has plunged by 59 percent year on year to US$2.84 billion this year.

This downturn has also brought about a notable shift in compensation trends within Singapore’s tech industry. In contrast to the preceding two years, there is now an overall decrease in salaries for various tech positions, including software engineers.

Career progression is also top of mind for Singaporeans navigating the job landscape. Among other articles that resonated with our readers was a detailed list of 15 large companies offering the best career growth opportunities in Singapore, and another highlighting the most in-demand careers in the city-state.

In July, another major incident dominated the headlines: the CrowdStrike IT outage, now considered one of the largest IT outages in history. Roughly 8.5 million systems crashed and failed to restart properly, leaving industries across the globe grappling with widespread disruptions.

The outage was triggered by a botched update by cybersecurity software firm CrowdStrike that was applied to Microsoft Windows operating systems.

In Singapore, snaking lines were seen at Changi Airport as self-check-in machines for over 10 airlines were down. Even local news outlets like Lianhe Zaobao and The Straits Times were not spared, with both reporting operational impacts from the outage.

The year is ending with a spate of layoffs and business closures

As we approach the end of the year, it’s layoff season once again. Since August, reports of companies implementing job cuts have continued to emerge.

This includes Qoo10—the ecommerce firm laid off more than 80% of its Singapore-based workforce and reportedly defaulted on payments to local merchants and consumers. Other companies also laid off employees, including Carousell, Dyson, and Samsung.

There were also a spate of closures and exits in the F&B and retail sectors. Little Caesars, the third largest pizza chain in the world, closed its very last outlet in the city-state in September after struggling to sustain its operations.

Times Bookstore and Epigram Books bid goodbye as well, as they grappled with low sales and foot traffic.

Meanwhile, the coworking industry in Singapore has also seen a decline—with companies looking to lower costs, many are choosing to consolidate office spaces and opt out of coworking arrangements entirely. This has led players like WeWork to give up space in two prime locations in Singapore last month.

The challenges facing the business landscape are undeniable—it’s been a tough year across industries.

…But all is not lost

While the trend of layoffs has persisted since the COVID-19 pandemic and the ongoing tech winter, adversity has also spurred some businesses to adapt and innovate.

Instead of succumbing to the challenges, these businesses have stepped up, proving that tough times can present opportunities for reinvention and growth.

This year, Sea Limited celebrated a milestone: its first profitable year since going public in 2017. The tech conglomerate has experienced its fair share of highs and lows, and in this article, we delved into insights from Forrest Li, as he shared how the company scaled up and overcame challenges since its inception.

Though the business landscape has posed challenges for local activewear brand Vivre Activewear—leading to the closure of all its retail outlets in recent years due to high rental and manpower costs—the company has used these setbacks as an opportunity to pivot. By adapting its business model, the brand is strategically positioning itself for long-term sustainability.

On the other hand, some Singaporeans even took being laid off as a chance to build their own business, including Aire founder Nivedita Venkateish. She created an adult diaper brand after being retrenched from Meta, driven by her desire to provide better options for her grandmother who suffered from adult incontinence.

With that, let’s end 2024 and move into the new year on a hopeful note—even in the toughest times, innovation and resilience can spark new opportunities and pave the way for growth.

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

Also Read: Making a living in the death trade: What does it take to be a funeral director in Singapore?

Featured Image Credit: Unsplashed/ Getty/ Public Transport Council via Facebook

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

[This is a sponsored article with MRANTI.]

“We must take action. Whether in policy-making, research, or industry practice, it is our responsibility to turn today’s insights into tomorrow’s solutions.”

This call to action from MRANTI CEO Datuk Wira Dr. Hj. Rais Hussin captures the organisation’s drive to turn innovation into tangible impact. But while insights are important, real change requires more than just ideas—it requires collaboration and action.

At MRANTI, that means bringing together local and global leaders to tackle some of Malaysia’s biggest challenges, from food security to healthcare transformation. 

At the recent three-day I-Nation Global Summit 2024, we got a firsthand look at how MRANTI is putting this vision into action. Here are three ways they’re bridging local and global markets.

1. Providing a platform for open international discussions via the National Technology Innovation Sandbox (NTIS) Global Sandbox Forum

As the name may suggest, the NTIS Global Sandbox Forum spotlights how sandbox models drive innovation across industries like Artificial Intelligence (AI) and Autonomous Vehicles (AV) by creating safe spaces for experimentation. 

Held on the second day of the summit, the forum invited speakers from around the world to share their sandbox success stories during a panel session titled “From Policy to Practise: How Regulatory and Innovation Sandboxes Accelerate Technology Commercialisation”. 

We got to hear insights from industry experts who shared their best practices in building successful sandboxes, namely:

• Raphael von Thiessen from Momentum Collaboration, Switzerland
• Dr. Choi Haeok from Science and Technology Institute (STEPI), South Korea
• Anton Rizki Sulaiman from Center For Indonesian Policy Studies, Indonesia

Moderated by Hazami Habib, Chief Executive Officer of Akademi Sains Malaysia, the panellists didn’t shy away from candid sharings about what worked or didn’t work for their sandboxes. This allowed for open discussions on how Malaysia can build sustainable, scalable innovations through our own sandboxes such as the NTIS Sandbox.

Some key points that were shared included the importance of having an interconnected innovation ecosystem, the need for governments to be agile when it comes to policies, and the value of cross-collaboration amongst stakeholders and ecosystem players.

2. Hosting satellite events that allow for real-time problem-solving and actionable outcomes

Due to the captivating main stage lineup at the I-Nation Global Summit 2024, we could only attend one satellite event, the NTIS Global Sandbox Forum. Yet, even this brief experience showcased how MRANTI’s events facilitate real-time problem solving.

To illustrate, Raphael von Thiessen noted the regulation concerns encountered by the Swiss Innovation Sandbox for Artificial Intelligence (AI), which is a test environment for the implementation of AI projects. For example, autonomous tractors for agriculture would occasionally need to cross public roads, where they’re classified as self-driving vehicles but don’t meet the requirements to be on public roads. 

This raised the issue of how policies must evolve alongside innovation. In Raphael’s case, they took an active approach to meeting with local legislatures and requested revisions in traffic laws to accommodate such use cases. 

Moderator Hazami Habib shared that as a think tank, Akademi Sains Malaysia has come up with various solutions locally too. “We do everything that is unthinkable but the government is not ready, so what we need is an agile government.”

A case study she cited was Japan and its gradual adaptation of autonomous vehicles on highways. With such encouragement from the authorities, the nation is moving towards a future where driverless cars might rule the streets.

While we didn’t manage to attend the other satellite events, they each play a role in bridging the gap between innovation and implementation:

3. Advancing innovations that address universal challenges faced by the international community

Rebranded in 2021, MRANTI was established to drive idea generation and impact through the invention, development, and commercialisation of technology and innovation.

Hence, it has many initiatives in place to facilitate Malaysian businesses and innovators in this endeavour. This includes bootcamps, IP services, research prototyping, as well as a slew of in-house programmes like its Supercharger Series.

Some of the graduates under MRANTI’s initiatives have been successful in creating innovative technology that addresses universal challenges. From healthcare access to sustainable agriculture, local startups are contributing valuable solutions to the international community.

For example, Qmed Asia is a healthcare tech startup that graduated from the Supercharger Series and was named one of the top tech startups at the HK Tech 300 SEA Start-up Competition. Initially a digital solution to long queues, Qmed Asia has moved towards patient care with innovations like the Qmed AI Vision, an AI-powered tool designed for interpreting radiological images.

HEXA IoT, who was part of the MRANTI Global Accelerator Programme (GAP), was also present at the summit and showcased their agritech device called Project A3. It helps boost harvests by tracking crop performance with a 5G remote-steered all-terrain vehicle with AI vision.

Bigger and bolder ambitions in the works

MRANTI Park takes these efforts a step further. The space allows local talent and international investors to come together and turn ideas into real-world solutions with global impact.

Going forward, its CEO announced at the summit that MRANTI will establish artificial intelligence (AI) labs with partners in the UK with a Hub and Spoke lab configuration between the UK, India, and MRANTI. 

In a commitment to ensure that critical conversations like those at the summit lead to meaningful progress, Datuk Wira Dr. Rais stated, “We will compile and continue to monitor the discussion points to ensure actions are taken, especially in the areas of agriculture and healthcare—two critical sectors for our future generations.”

The team will also deliver regular updates on the progress of key initiatives discussed during this summit and future ones. This is to ensure that impactful actionables come out of their events. 

All of these efforts play into MRANTI’s bigger goal of supporting the growth of more innovations that meet the needs of international markets, and come 2025, we can expect greater things from the organisation.

• Learn more about MRANTI here.
• Read other articles on Malaysian startups here.

Also Read: 5 reasons Tokyo makes an ideal launchpad for M’sian & S’porean startups to scale globally

Featured Image Credit: MRANTI

Spotting a gap in Malay cuisine, this S’porean family started a restaurant serving halal wine

When Vulcan Post was invited to a media tasting at Aleeya, the first thing that stood out to me was their halal wine.

Admittedly, I had low expectations—I assumed that the wines would just taste like grape juice. And pairing them with Malay-Indonesian cuisine? I wasn’t too convinced if the combination would even work.

Yet, I was left pleasantly surprised. The red and white halal wines we had tasted pretty much like the real deal, just that they were a tad lighter on the tastebuds.

And they also paired really well with the food—they complemented the bold, rich flavours of the dishes we tried. But how do these wines maintain the same flavour as regular wine?

Why pair wine with Malay-Indonesian food?

Aleeya’s wines are made in the same way as traditional wine, so no flavour is lost in the production process. The key difference comes at the final step, when they dealcoholise the beverage.

Dealcoholisation is commonly carried out through a process called vacuum distillation, which allows the alcohol in wine to evaporate at much lower temperatures. This ensures that the wine’s characteristics are not altered by heat, safeguarding the flavour and aroma of the beverage.

Another method that is often used is reverse osmosis, which separates alcohol and water from wine, while preserving its flavour compounds. These separated flavours are then blended back with the wine’s base, resulting in a non-alcoholic product that maintains its original taste.

Through these methods, Aleeya ensures that its wines retain the full-bodied flavours of traditional wines, while catering to consumers who do not consume alcohol.

But the restaurant’s halal wine isn’t the only “new experience” it wants to offer to the local community.

If you look closely at their menu, you’ll find familiar dishes reimagined with unique twists, like the Asparagus Goreng Belacan and Dendeng Wagyu Belado.

Behind the venture is three family members—Hairul Isa, Najeeb Ali, and Reza Ali—who saw a gap in the market for Malay cuisine.

Most choices in Singapore either lean towards fine dining or casual hawker fare, hence, the trio is seeking to fill this gap with Aleeya, by offering a “more refined dining experience” for mid-range diners.

The founders have worked in F&B for over 10 years

All three founders of Aleeya have been extensively involved in the F&B industry over the past decade.

Though Hairul started his career working for an MNC in the logistics and supply chain industry, he decided to venture into F&B as a side hustle together with Reza back in 2010.

The latter had picked up cooking skills from his parents, who were previously involved in the catering and wedding events industry.

Hairul and Reza started out by investing S$30,000 from their personal savings to start a Nasi Padang kiosk at a polytechnic. “Back then, [the venture] was meant to be [a source of] passive income [for me] while I still worked at the M&C,” shared Hairul.

Unfortunately, their business struggled and lasted only a year. Undeterred, Reza suggested that they try their hand at night market pop-up stores during festivals like Ramadhan.

Their street food offerings became an immediate hit, and this success drove the two of them to explore more opportunities in the space, though they each pursued their own path.

Reza established his own business specialising in Middle Eastern and Malay cuisine, providing catering services and cooking for major events at venues like Expo and Suntec, while Hairul went on to start up various F&B brands across the city-state over the past seven years.

These ventures include Asian smokehouse Cherry & Oak, Asian fusion restaurant Walaku, cafe and brunch spot Mondays, as well as artisan dessert shop The Brulee.

The idea to start Aleeya came during a trip abroad, when the duo, joined by Najeeb, savoured an array of Malay-Indonesian dishes.

“As we enjoyed the food, we realised that there was a lack of such offerings in Singapore,” shared Hairul.

This led Najeeb, who’s had experience working in hotels and restaurants including Marina Bay Sands, to leave full-time employment and join the duo to start Aleeya.

Singapore’s F&B space still has “many opportunities”

The name Aleeya is a tribute to Hairul’s late father-in-law and mother-in-law. It is a combination of both their names: Ali and Dahlia.

The restaurant’s dishes are made from scratch in-house, from the spices and pastes to the sambal. Each one demands hours of cooking, but the effort is worthwhile according to the trio as they follow recipes that were passed down by Ali and Dahlia.

However, they have also chosen to modernise some of their offerings and including options like halal wine to strike a balance between preserving tradition and appealing to modern tastes.

Alcoholic beverages are typically paired by western cuisines, but when we tried pairing the dealcoholised wine with Malay cuisine, it surprisingly went well. Our halal wines are well received, especially by the younger crowd.

Hairul Isa, founder of Aleeya

Though Aleeya has only been open for four months, Hairul shared that the restaurant has already attracted many regulars, including some Ministers.

Looking forward, he is confident that there are “many opportunities” in Singapore’s F&B industry, particularly when it comes to halal cuisine. Hairul hopes to be able to build and execute more concepts like Aleeya in the coming years.

• Find out more about Aleeya here.
• Read other articles we’ve written about Singaporean startups here.

Also Read: How this S’porean duo’s beauty chain aims to stand out against giants like Sephora & Sasa

Featured Image Credit: Aleeya

Singapore 2025 job outlook: Who is hiring next year? Here’s what the data says.

With the arrival of 2025, we’re entering the second half of the decade which started with the worst pandemic in a century.

Fortunately the economic situation has greatly improved in Singapore this year, with stabilising prices and strong economic growth as real GDP growth is expected to hit 3.5% or more—an excellent result for a highly developed economy.

And the good news doesn’t end there as the next year forecast for the city remains optimistic, with another expansion of 2.5% or more, which is bound to boost employment as well.

Speaking of which, ManpowerGroup, among others providing measurable information on the local labour market, has recently published updated forecasts for Q1 of 2025, according to which 45% of employers are planning to increase hiring, against just 20% anticipating a drop.

This adds up to a positive net employment outlook (NEO) of +25%, meaning that more jobs should be available than are expected to go away.

Such a synthetic figure, however, is not enough to provide guidance as to what to expect in the coming months. We need to know who those employers might be, the industries they represent and the opportunities they may provide.

So, let’s break down what we know.

Who is hiring, again?

About 45% of Singapore employers (with a reported margin of error at around +/- 3.9%), representing mostly larger companies, with NEO hitting nearly 50% for businesses employing up to 5,000 people.

This is rather excellent news since it’s those large employers who tend to provide more attractive career paths, especially in a place like Singapore which is a hub for sophisticated services rather than cheap manufacturing.

The most optimistic industry is transportation, which is receiving a boost following pandemic-induced disruptions of both falling and soaring demand for its services, as a net of 67% of businesses are looking to hire in the next few months.

And logistics is a litmus test for the health of the economy—especially for one as dependent on trade as Singapore.

High demand for transportation suggests that other businesses are doing well, if they have things that need shipping, which also increases their demand for other services (finance, tech, sales, marketing).

And indeed, the outlook is strong for most industries, with healthcare, finance, consumer goods, communications and IT all reporting above average NEO of around 30 to 40%.

Given that some companies are always looking to trim their headcount, it means that around half of the businesses in those areas are still looking to do just the opposite: employ more.

There is only one sector where employment outlook is negative (and quite significantly), continuing its negative run from Q4 of this year—and that’s energy & utilities.

If that’s where you’re employed, then keep your ear to the ground and consider the alternatives in growth industries. Just in case.

Salespeople wanted

Another recent survey, this time published by Randstad, reveals specific positions within businesses that employers will be seeking to boost in 2025, with those contributing to the bottom line leading the ranking of responses:

Close to half of the surveyed businesses are anticipating to employ more sales and business development people, perhaps in the hope of capitalising on optimism about the Singapore economy.

Technology is important for just a quarter of the respondents, with AI coming in third at just 13%. It may seem that there’s a fundamental transformation upon us, but businesses are taking a more cautious approach when it comes to employing dedicated staff to handle it.

MOM reports positive signs as well

While the Ministry of Manpower doesn’t publish detailed forecasts, the trailing, real data on the labour market it regularly reports suggests that the optimism is reflected by reality.

In its recent report on Q3 hiring trends, it indicated a doubling of pace of hiring between subsequent quarters, including 4,000 resident hires in sectors like IT, professional and financial services.

As usual, non-resident employment is considerably higher, but limited mainly to jobs that Singaporeans don’t want to do.

Big companies looking for money

All in all, the picture that these data points paint is that 2025 is going to be a year during which larger employers will be looking to capitalise on the opportunities that the local economic growth is going to bring, focusing on employing people who can bring in new business or are able to contribute to its technological competitiveness.

Artificial intelligence does show up on the radar, but doesn’t seem to have quite the profound impact on hiring decisions—either yet or not anymore, as we’re still waiting for practical breakthroughs the new technology can introduce in the office, calling into question claims of some that “AI can already do all the jobs.”

For the time being, it seems that 2025 is not going to be the year you should worry about losing your job to a smart chatbot.

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

Featured Image Credit: iStock

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

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

Sebastian Siemiatkowski, CEO of Klarna, a Swedish based fintech company (currently valued at about US$15 billion), said the company stopped actively recruiting new hires a year ago, because artificial intelligence (AI) can essentially do all of the jobs already.

“It’s just a question of how we apply it and use it,” he told Bloomberg TV in an interview last week.

Klarna is a “buy now, pay later” service provider with a banking licence in Europe, catering to 85 million customers buying at one of approx. 600,000 retailers globally.

The company saw its headcount drop from 4,500 to 3,500 people within the last year in what Siemiatkowski, once worth over US$3 billion (though currently hovering around US$1 billion in net worth) described as “natural attrition,” as “people stay about five years, so 20% leave every year. By not hiring, we’re simply shrinking.”

Fewer people, more money

Not all is bad news for us humans, though.

Siemiatkowski revealed that the company told its staff that “what’s going to happen is the total salary cost of Klarna is going to shrink, but part of the gain of that is going to be seen in your paycheck. So we’re going to give some of the improvements that the efficiency that AI provides by increasing the pace by which the salaries of our employees increase.”

As with every technological revolution, then, it seems that people will benefit in a similar way: with fewer of us employed to work on a particular task but paid better than before, by virtue of a growing number of companies employing the innovation to offer all kinds of new products and services.

It happened with agriculture, it happened with industry, it’s now about to happen with services, which are the primary employment of people in the most developed countries in the world.

So, if you were hoping to land a job with Klarna you may be out of luck. The company still has listings open on its site, but says it is mainly backfilling only some essential roles in engineering. However, you should expect more companies looking to hire, trying to take advantage of the AI revolution.

Just like it has happened since the invention of the first mechanised cotton loom some 240 years ago.

Innovation always displaces some existing employees initially, but gradually creates even better paid jobs that we haven’t even imagined before.

Also Read: Singapore’s highest-demand careers: MOM releases the 2025 list of talent-starved jobs

Featured Image Credit: Bloomberg TV

Oatly shuts down Singapore plant, 59 workers including 25 from Yeo’s to be laid off

Oatly, the Swedish oat milk company, is closing its manufacturing plant in Singapore after evaluating its supply chain network in the region.

This was the company’s first factory in Asia, serving the APAC region. With this closure, the region will be served instead by Oatly’s Europe facilities. 

Furthermore, the company also has a production facility in China and a separate Greater China segment.

Oatly said in its statement that the move “aligns with the company’s asset-light supply-chain strategy.” According to the statement, the closure is expected to improve Oatly’s future cost structure and reduce the need for future capital expenditure. 

Jean-Christophe Flatin, the CEO of Oatly, added that the closure of the manufacturing facility in Singapore will “help to optimise the company’s production capacity while being efficient with its capital and costs.”

Layoffs ensue 

The closure will impact a total of 59 workers, including 34 Oatly employees.

The remainder were employed under the Singaporean beverage company Yeo Hiap Seng (also known as Yeo’s). 

Yeo’s reported that the affected employees were hired specifically to support Oatly’s production at Yeo’s Senoko plant, and the layoff is a direct result of Oatly’s evaluation of its supply network.

“Yeo’s has made every effort to reassign as many as possible, and has successfully placed 16 employees in other roles within Yeo’s,” the company said in a statement, The Straits Times reported. 

Unfortunately, 25 employees had to be retrenched and will receive severance packages based on their salary and years of service. 

The Singaporean beverage manufacturer has partnered Oatly in Singapore since 2019. Despite the plant closure, it will continue to support Oatly’s distribution in Singapore and Malaysia. 

Aside from Oatly, there are other oat milk options available in Singapore, with the most prominent one being Oatside, a Singapore-based brand backed by investors like Temasek and Granite Asia.

With the closure, it could be possible that Oatly’s prices in Singapore may fluctuate, perhaps tipping the favour for brands such as Oatside.  

• Learn more about Oatly here.
• Read other layoff news we’ve written here.

Also Read: 5 reasons Tokyo makes an ideal launchpad for M’sian & S’porean startups to scale globally

Featured Image Credit: Oatly / CMR Group

Unifi Business is giving away TVs, tablets & 5G smartphones, here’s how you can bag this deal

[This is a sponsored article with Unifi Business.]

Every once in a while, I’ll hear one of my colleagues in the office ask, “Is your internet okay? Mine isn’t working and I can’t save my work.”

This is typically followed by panic and turning the router off and on again, because without the internet, we can’t complete our day-to-day tasks efficiently. 

I’ve faced the same issue more than enough times and it’s made me really appreciate the times when I do get strong and stable WiFi.

One brand that offers this along with customised solutions is Unifi Business, through services like the Unifi Business Broadband, an ultra-high-speed fibre broadband providing seamless connectivity up to 2Gbps. 

Whether it’s to access cloud-based data faster or simply to improve workflow and reduce stress, Unifi Business Broadband wants to provide reliable connectivity and more support for devices without hiccups. 

And good news—they’re currently giving away free devices to boost your digital lifestyle as part of their Unifi Device Fiesta bundle.

Upgrade your internet & office devices in one go

A limited-time offer, the Unifi Device Fiesta has three different packages:

1. Experience Enhances, where you get a Business Broadband with a Smart TV
2. Productivity Boosters, where you get a Business Broadband with a tablet or laptop
3. Tech Innovators, where you get a Business Broadband with a Mesh Wi-Fi 7 

How it works is you choose a Unifi Business Broadband connectivity plan, choose your desired free device, then submit the form and await confirmation.

There are four connectivity plans available, starting from RM199/month for 300Mbps. This option is suitable if your team is small and doesn’t require significant bandwidth to perform daily tasks.

Other plans in the promotion are designed for operations that need more bandwidth, such as cloud computing, video conferencing, and video editing. 

To put it into perspective, these connectivity plans are part of Unifi Business’ standard lineup at the usual price. The advantage here is your business will gain a bonus device absolutely free, which is something you wouldn’t typically get with the package.

This free device depends on the internet plan and package you subscribe to. Let’s take the Experience Enhances package for example. 

When you sign up for the 300Mbps plan, you’ll get a free Samsung 55″ Crystal 4K UHD Smart TV; when you register for the 2Gbps plan, you’ll get a free SHARP 75″ 4K UHD Google TV.

Other devices you could choose from are the Samsung Galaxy Tab S9, ASUS Expertbook, and Mesh WiFi 7. Full package details can be found here.

These will be delivered nationwide for free to your address within 14 working days after the business broadband’s installation. During the 36-month contract period, customers should note that you cannot downgrade your plan.

Together with the upgraded internet speed, these free devices can further enhance your team’s output. For example, the Smart TV would benefit micro small-and-medium-sized enterprises (MSMEs) when hosting virtual meetings, while the tablet makes working on the go more productive.

On that note, if you or your team are always on the move, Unifi Mobile’s Postpaid plan is also having an offer. The UNI5G BUSINESS 69 plan comes with unlimited data (5G) and calls, as well as 60GB hotspot from RM49/month (regular price is RM69/month). 

Customers who opt for this will be given one free mobile device of their choice, ranging from ZTE to vivo and Redmi. The contract period is between 24 months to 36 months.

Open to both new and existing customers, the Unifi Business Device Fiesta is available from now until December 31, 2024.

To sign up, customers can visit TMpoint or Unifi Store outlets, TM Authorised Dealers and TM Resellers, TM Biz Rovers sales representatives, and account executives. 

• Learn more about Unifi Business here.
• Read about other Malaysian startups here.

Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing

Featured Image Credit: Vulcan Post

How this S’porean duo’s beauty chain aims to stand out against giants like Sephora & Sasa

When Eugene Tay and Ben Lin started making cold calls to sell perfumes and skincare to earn extra pocket money, they did not expect their side hustle to grow into a full-fledged retail business.

From mainstays such as Estee Lauder, SK-II, and Hugo Boss to local brands like Iren Shizen, The Powder Shampoo, and Hegen, Novela has made its mark in ecommerce and the brick-and-mortar space with seven outlets to date.

Now, Novela is being compared to other beauty retail giants, such as Sephora, Olive Young, and Sasa, but getting there was not as glamorous as it seemed.

From a wholesaler to a retailer

For Eugene and Ben, who first met as classmates back in Temasek Polytechnic, business was smooth sailing as a wholesaler. They did not plan to enter the retail space until they were given an opportunity to sell their products at a kiosk in Suntec City in 2014.

“Instead of keeping our stocks in our warehouse, we decided to give it a try and sell them at the kiosk,” Ben added. Despite their enthusiasm, they were, in our opinion, unlucky with their timing.

He explained that when the company leased their kiosk, the mall was undergoing renovations, which took longer than expected. Even after renovations were completed, they incurred close to S$500,000 worth of losses due to low footfall and eventually closed the kiosk.

Despite these challenges, Novela has managed to recover from its setbacks, and it all came down to one simple solution—being able to be seen among the retail powerhouses.

The founders’ first step was to find a location that suited their brand positioning. After leaving Suntec, Novela opened its second store at outlet mall IMM in Jurong in 2016, which, according to an article by The Straits Times, was a better fit for the brand as a “premium beauty retailer.”

The brand attracted the attention of locals and mainland Chinese tourists who were shopping there, spurring the company to become an “early adopter” in using the Chinese messaging app WeChat to connect, engage, and build customer loyalty amongst Chinese expats residing in Singapore.

“They have continued to be our loyal customers, while our new brands and assortment have also brought in new and younger customers who look for exclusive and niche skincare and fragrance brands,” Ben added.  

The second step, and the bread and butter of every beauty retailer, was to curate an assortment of “exclusive” brands, where the founders tapped into their knowledge of the market, competition, and trends to bring “unique” brands to be sold to the Singaporean market.

While it was challenging to generate brand interest as Novela had two to three stores and a small customer base initially, trust only grew along with the company’s exposure.

Eugene and Ben eventually established Henatenn Holdings in 2019, a beauty distribution and export group, and opened three more outlets: Northpoint City in Yishun, Singpost Centre at Paya Lebar (both of which have since closed in 2022 and 2024 respectively), and Yue Hwa building.

Costly mistakes

In 2020, the retail industry took a massive hit during the COVID-19 pandemic, which resulted in many notable homegrown and international brands shutting down their businesses, including Singaporean retail giant Robinsons.

But unlike their peers who solely pivoted their operations online, not only were Eugene and Ben able to launch their ecommerce site within a month, but they also made a gamble of opening three new Novela outlets, as they believed they could capitalise on the new availability of retail spaces.

However, this turned out to be a costly mistake.

While rentals were low, renovation costs skyrocketed due to the shortage of labour, and when these outlets opened in mid-2021, social distancing restrictions limited the number of customers allowed in-store and disallowed the use of testers, heavily affecting their sales.

However, this was just a minor hiccup, as market conditions improved post-pandemic, allowing the company to grow and have seven outlets to date across Singapore.

Growing the brand

Currently, Henatenn Holdings has brought in revenues exceeding S$100 million annually, and the business has improved since 2022 with the help of additional funding from investors.

Novela has since launched its latest niche fragrance concept—Scented Journals, at two of its newest outlets at Tampines 1 and Paya Lebar Quarter (PLQ) this year.

According to Eugene and Ben, the new concept was born to cater to customers who went from trying mainstream “trendy and popular” to high-end designer fragrances to scents that “reflected their individuality.”

Now that we have seven physical stores and [an] ecommerce [site], on top of a sizeable and loyal customer base, alongside upcoming expansion plans to Malaysia and SEA, it is easier to bring brands in. In fact, from the success we’ve had introducing new brands in Singapore, brands looking to expand into Singapore and the region have been reaching out to us to be their Go-to-Market retailer.

Ben Lin, co-founder of Novela

Both founders shared that they plan to open more stores locally, including a flagship store at a prime location.

More big plans are on the horizon, too, as the brand will be working to develop its in-house products and expand into the Southeast Asian region following the launch of its Malaysian ecommerce site in September this year.

• Learn more about Novela here.
• Read more stories we’ve written about Singaporean startups here.

Also Read: Meet Sahur Saleim, the S’porean influencer & MUA whose makeup brand was seen at the Oscars

Featured Image Credit: Novela

Making a living in the death trade: What does it take to be a funeral director in Singapore?

Losing a loved one is never easy, but the taboo surrounding death makes it difficult to have open conversations about it.

However, one funeral director aims to destigmatise the funeral industry, and writing her first book is her first step.

We’ve read her book Echoes of Farewell and spoken to Harmony Tee, the author and founder of Harmony Funeral Care, to learn more about what it takes to be in the death trade and the lessons she has learnt from her seven years as a funeral director.

There is no textbook to being a funeral director

Growing up, death was not a strange subject for Harmony. Her grandfather established a funeral company, Hock Hin Undertaker, 60 years ago upon arriving from China, and she learnt about the industry through her father, who took over the business together with his brothers.

“My grandfather passed away a year before I was born, so I never had the chance to witness how he ran the family business,” said Harmony.

But Harmony did not get her start in the funeral industry. After graduating with a degree in Accountancy, she worked as an auditor at Ernst & Young and had the opportunity to work in the United States.

However, all that changed when she got the news that her father was diagnosed with kidney failure, and there were talks of closing her grandfather’s shop. “After much thought, I decided to take a leap of faith and step into the funeral industry, giving myself a one-year timeframe to either succeed or move on.”

From brushing up on her dialects to better communicate with her older colleagues and working daily to learn how funerals are conducted for different religions, to taking a pay cut and earning S$2,000 monthly, the learning curve was incredibly steep for the then-25-year-old.

Harmony added that in the past, workers followed what was taught and worked based on their past experiences, leading to a lack of standardised processes. “This lack of structure may be tough for people who enter the industry hoping for a guideline on how things are to be done.”

The career switch also heavily impacted her social life. Because death has no timing, it became challenging for her to set aside time to meet with friends and family.

“One or two friends got really angry with me for standing them up in my appointments with them due to work, and hence, I slowly stopped making plans,” recalled Harmony.

Why she stayed after the infamous mix-up

However, it was not until 2020 that Harmony encountered her biggest crisis that, unfortunately, became a high-profile case in Singapore—one of her employees mixed up and cremated the wrong body, sparking outrage from the public, media, and funeral directors.

We asked Harmony how she took responsibility for the employee directly involved in the mix-up, and here’s what she said:

The employee was a family friend, and while the mistake he made was serious, I reminded myself that we are all human, and mistakes are inevitable. What truly matters is how we learn, rectify, and grow from them. I encouraged him to stay and work through the challenges together, hoping we could move forward from that chapter. However, he was deeply affected by the incident and felt that this industry was not his calling. As a result, he chose to leave. Even so, we have remained in touch to this day.

Despite the challenges, Harmony refused to throw in the towel. She shared that the incident pushed her to reflect on the reasons she chose to join the industry—to bring greater transparency to the industry’s practices and encourage open conversations about death.

This led Harmony Funeral Care to launch Funeral Fridays, a weekly online initiative to educate the public on death-related matters.

Lesser-known facts about the funeral industry

The death trade is not for everyone, and Harmony can attest to this as some entered the industry only to leave upon learning the often gruesome realities of the job.

In particular, she mentioned the need to be in close physical contact with deceased bodies, including unnatural deaths such as suicides or traffic accidents—and if you are an embalmer, having to manoeuvre the corpses can be physically tiring.

“I felt it was important to provide a realistic view of what working in the funeral industry entails,” she added. Nevertheless, she shared the career path that one might expect once they enter the trade:

• Operational – Pallbearers (someone who helps to transport the corpses and coffins)
• Middle management – Emceeing, learning about the different rites and rituals according to religions, as well as the logistics needed
• Higher management – Sales, case managers (someone who oversees the funerals)

For customers, did you know it costs around S$650-S$1,800 to hold a funeral at a funeral parlour? And that different crematoriums offer different prices? Singapore has three crematoriums, and here’s how much it costs for a single adult cremation:

1. Mandai Crematorium and Columbarium Complex: S$100 minimum
2. Bright Hill Temple & Tse Tho Aum Temple: S$330-S$450

The average cost for a funeral depends on various factors such as the number of days, venue, and the decedent’s religion. However, Harmony emphasised that families should look beyond costs and consult with their funeral director to make the most informed choices.

When asked how she helps her staff deal with compassion fatigue and the harsh realities of the trade, Harmony believes in being honest when assessing whether someone is suited for the industry.

She explains that she focuses on finding the root cause behind a team member’s short-term emotional or physical exhaustion and will recommend having “a short break” to recharge.

“However, if someone consistently struggles to cope with the demands of this field, it might be a sign that this career path is no longer suitable for them. I would encourage them to reflect and reconsider their options, as it’s important to acknowledge when their season in this line of work has come to an end—for their own well-being and the quality of service we provide,” explained Harmony.

When asked how the funeral industry will change, Harmony predicted that society may grow a preference for simpler funerals, and that traditional religious rites may phase out gradually.

That said, she pointed out that the shift towards pragmatism might also result in a loss of cultural heritage and the art behind these ceremonies. Striking a balance would be a challenge that must be thoughtfully addressed as the industry evolves—to which her book would serve as a “time capsule.”

Life is short—the sooner you find out what you live for, the better and easier it is for you to leave with no regrets. Leave ah, not live! Because how you live in the world ultimately depends on how you want to leave this world.

Harmony Tee, founder of Harmony Funeral Care and author of Echoes of Farewell

• Learn more about Harmony Funeral Care here.
• Read more stories we’ve written on Singaporean startups here.

Also Read: How a health scare led this S’porean to make jewellery that helps people cope with death

Featured Image Credit: Vulcan Post

She opened a Kuching restaurant serving up S’wakian food 3 yrs ago, now it’s grown to S’pore

In 2021, Carmen Toh, alongside a group of artist-entrepreneurs, embarked on a culinary journey that was as ambitious as it was heartfelt. Their shared passion for food, culture, and storytelling culminated in the creation of KANTIN in Kuching. 

The name itself, a nod to the nostalgic Malaysian school canteens, captures the essence of community, joy, and cherished local flavours. 

For Carmen, who has a background in media and journalism and a deep-rooted love for Sarawakian culture, KANTIN was more than a restaurant—it was a platform to educate, inspire, and preserve heritage.

“Food is an entry point,” Carmen noted. “It’s a way to connect people and share stories. Through taste and experience, we bring culture to life.”

KANTIN wasn’t born out of a pivot but as an extension of Carmen’s earlier venture, Sarawak Eye, a creative agency that specialised in branding for corporate and government clients. 

With a team of talented individuals excelling in writing, photography, film, and animation, Sarawak Eye promoted Sarawak’s rich cultural heritage for over a decade. 

The transition to the food and beverage (F&B) industry felt natural, as Carmen and her team saw food as another powerful medium for storytelling.

Artists turned restaurateurs

The co-founders of KANTIN are a diverse group of creative minds from various artistic fields, united by a love for food.

Emily Yii, one of the co-founders and a talented director, now manages KANTIN’s Singapore outlet (their first international outlet). Her background in filmmaking brings a unique perspective to the team, blending creativity with operational expertise.

“We’re not traditional businesspeople,” the founder shared with Vulcan Post. “We’re artist-entrepreneurs with high standards and a meticulous approach. Everything we create reflects the kind of experience we’d want for ourselves.”

This philosophy is evident in every aspect of KANTIN—from its menu to its ambience. The team’s artistic sensibilities and playful creativity often shine through, as seen in their viral April Fool’s Day prank desserts, such as the dish sponge and cat poop-themed treats that had everyone talking.

Singapore’s gateway to Borneo

In a bold move, KANTIN expanded internationally to Jewel Changi Airport in Singapore, with the founder claiming that it’s the first Bornean concept restaurant in the city-state. Singapore, with its global audience and high standards, was the perfect stage to showcase the flavours of Borneo.

“Jewel Changi chose us over other big brands because of our uniqueness,” Carmen explained. “We bring something different to the table—literally.”

She added that KANTIN’s signature dishes, such as the Rainforest Fried Rice, resonate deeply with customers. This meat-free, vibrant green dish is a testament to their innovative use of unconventional Sarawakian ingredients like jungle produce and special herbs.

“When you taste our food, it’s like experiencing the flavours of the forest,” she said.

Challenges and triumphs

As with any venture, KANTIN’s journey has not been without challenges. Ensuring consistency in food quality across locations and finding the right staff to align with the company’s culture are ongoing hurdles. 

Yet, Carmen and her team remain steadfast, guided by their values and a shared vision.

“It’s all about teamwork,” she emphasised. “There’s no single celebrity figure here. Our unity helps us maintain the consistency and authenticity that define the KANTIN experience.”

This commitment has paid off, with KANTIN recently being nominated as one of Malaysia’s Best Restaurants 2024 by the World Culinary Awards. 

Beyond accolades, it’s the heartfelt feedback from customers that truly drives the team. From picky eaters devouring their greens to tourists declaring it the best meal of their trip, these moments are what make the journey worthwhile, she said.

Looking ahead

KANTIN’s journey is far from over. With its Jewel Changi outlet serving as its gateway to the world, the team is already exploring the possibilities of bringing Bornean cuisine to new international markets. 

Their commitment to using unique Sarawakian ingredients and authentic cooking methods remains unwavering, thanks in part to partnerships with organisations like Sarawak Trade & Tourism Office Singapore (STATOS), which help source essential ingredients like Gula Apong.

“Persistence and belief have been our greatest lessons,” Carmen reflected. “Sarawak is like a diamond, and KANTIN reflects that brilliance. The possibilities are endless.”

As KANTIN continues to grow, its mission remains the same: to connect people through food, culture, and storytelling. For Carmen and her team, every plate served is not just a meal but an experience, a story, and a celebration of Sarawak’s rich heritage.

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

Also Read: 3 benefits your tech startup will gain from joining MRANTI’s Supercharger Series, explained

Featured Image Credit: KANTIN

This expat opened a Mont Kiara eatery to popularise a lesser-known chicken dish from Korea

If you think of Korean chicken, the first thing that comes to mind is likely fried chicken. 

From K Fry to Kyochon, many brands are now present in Malaysia to offer the crowd-favourite dish.

However, before Korean fried chicken was a thing, it was actually something called tongdak-gui that popped off in South Korea in the 1970s. 

These Korean-style roasted chickens aren’t commonly found here in Malaysia, though, making a fairly new restaurant by the name of 360 Chicken quite the unique spot. 

Filling in a market gap 

Hailing from South Korea, Ray Lee has been living and working in Malaysia for the past 20 years. 

Up until last year, the 50-year-old had been working in the ecommerce industry. 

After two decades in Malaysia, Ray witnessed the increasing popularity of Korean culture and subsequently, Korean food. 

However, many of these restaurants ended up offering similar concepts and menus. 

“With K-culture introducing Malaysians to a wider range of Korean food, I saw an opportunity to offer something different,” he determined. 

So, in March 2024, Ray launched his very first restaurant in Solaris, Mont Kiara. 

Bringing in global techniques for a local audience

It wasn’t just an impromptu decision to open a restaurant, though. 

“To open my restaurant, I personally went to Korea and apprenticed under a master wood-fired roaster with 25 years of experience,” Ray revealed. 

360 Chicken uses locally sourced firewood—mangrove wood, to be exact. Meanwhile, all the equipment and techniques were brought from Korea.

The Muslim-friendly restaurant uses halal-certified whole chickens, which get marinated for over 24 hours in a non-alcohol marinade. 

From there, the chicken gets slow-roasted over more than two hours, then gets stuffed with ginseng, garlic, ginkgo nuts, jujubes, and sticky rice, making it packed with nutrients and flavours. 

“Due to the multiple processes and premium ingredients involved, our prices are slightly higher than regular chicken,” he clarified. “We recommend trying our original to experience the pure taste of our chicken.”

Popularising the dish across Malaysia

Less than a year in, Ray shared that 360 Chicken has already found some stable footing, and has welcomed many supportive customers. 

“While we’ve experienced a recent decline in overall sales due to the economic downturn, I believe that business will soon return to normal,” Ray shared. 

Mont Kiara is home to many Korean restaurants, though, which could make business a little more competitive for 360 Chicken. However, that’s not something Ray is worried about. 

“It’s not about competition, it’s about collaboration,” he emphasised. “I believe a thriving local economy benefits everyone, including my business.” 

Plus, his venture has quite the unique concept, and by that virtue, the founder believes it will grow a loyal customer base over time. 

After all, stuffed roast chicken is still quite a niche offering with lots of preparation needed, so he doesn’t believe it can become a widespread trend in Malaysia quickly. 

However, leveraging their store’s experience and know-how, Ray plans to open 10 more locations of 360 Chicken nationwide. 

This would be a great feat and a recognition of the hard work that Ray has put into the business. 

“It was challenging from the start, from acquiring the necessary skills to setting up the equipment,” he revealed. “I simply persevered, one step at a time. I am most proud of having built my own business in a foreign country and providing special Korean cuisine to Malaysians.”

• Learn more about 360 Chicken here.
• Read other articles we’ve written about F&B businesses here.

Also Read: 5 reasons Tokyo makes an ideal launchpad for M’sian & S’porean startups to scale globally

Featured Image Credit: 360 Chicken

5 insider insights from Cradle’s PLUGIN conference that M’sian entrepreneurs should know

[Written in partnership with Cradle, but the editorial team had full control over the content.]

Looking back at 2024, there have no doubt been many insightful conferences and events in the startup and business world. 

From the iconic KL20 Summit to the recent Startup Week Malaysia, there have been many learnings to go around. 

At this point, though, you might be feeling burnt out on full-fledged conferences and large-scale events. Thankfully, Cradle’s recent and inaugural PLUGIN conference felt like a cosy and intimate gathering, albeit one that brought in lots of great startups, investors, and policymakers. 

The event even saw an Memorandum of Understanding (MoU) signing by homegrown biotech company Bioloop and Yenher Holdings, as witnessed by Yang Berhormat Tuan Chang Lih Kang, our Minister of Science, Technology & Innovation Malaysia (MOSTI). 

If you weren’t able to make it, here were some of the highlights from the one-day event. 

1. If you want to work with a corporate, you must have a “champion” on the inside

The first panel of the day had been all about corporate-startup synergy. Panellists included both startups as well as corporates to attest to both sides of the equation. 

Namely, the panel included Mark Koh from SUPA, Derek Toh of Hiredly, Azrul Reza Aziz from MARII, and Hassan Alsagoof from Grab. The conversation was moderated by Cradle’s very own Juliana Jan. 

One thing that the speakers agreed upon was the importance of having a “champion” or “sponsor” on the corporate side of things.

This refers to someone who strives to understand your startup, digests that information, and then communicates that to other decision makers in the corporate team. It’s someone who will continually speak up for you and connect you with the corporate. 

When your champion is a C-suite level executive, then you’re golden, as many decisions in the corporate world are very top-down. 

But that doesn’t mean you’re screwed if you don’t have access to the C-level. You just need to identify someone who has the capacity to help you, and engage with them frequently. 

2. Having good endurance and a good runway is key for startups 

This might sound like a given, but it’s extremely true especially when you’re aiming to work with bigger companies. 

As you may know, bigger corporations take a long time to make decisions. Confidence also takes time to build with them, as they’re all about mitigating risks. 

This means that at the end of the day, you must be in it for the long run, and you cannot be relying on the corporate angle working out.

Startups must consider any corporate handouts as a bonus instead of banking on it, and instead focus on properly running your business. In other words, the Business As Usual (BAU) elements must be down pat. 

3. More than financial support, grants will teach you accountability

In case you didn’t know, a grant isn’t necessarily just free money. Well, it’s true that in a way it’s free money since it’s not tied up with any equity or stake in the company, it’s something you have to work hard to earn—and harder yet to keep. 

During the second panel that was focused on grants and incubators, Pandai founder and CEO Khairul Anwar shared how grants are given out on a milestone basis. Basically, startups don’t get the bulk of the money in a lump sum, but rather, it’s usually on a quarterly sort of basis. 

There’s also a lot of compliance matters. Meaning to say, you cannot use that grant money to pay yourself or your staff. 

Rather, it’s earmarked for specific tasks, and you cannot perform those tasks yourself even if you’re skilled in it. For instance, the Pandai team could do web development on their own, but to utilise the grant, they needed to hire a third-party developer. 

While this might seem like something tedious, the silver lining is that it teaches startups to be very accountable and compliant, gearing them up for future success. 

So, keep that in mind before you apply for a grant, and try to look to the positive sides when learning how to navigate all the paperwork and red tape involved. 

4. Governance is key as you grow your startup 

Perhaps something that might be overlooked in the “ESG” trifecta is the “G”—governance. 

Similar to the last point about grants, there’s actually a lot of regulations that startups have to navigate, especially as they grow. 

Startups typically have a more “cowboy” way of doing things, but ultimately, there are a lot of guidelines they must follow, especially if you want to play in the big leagues. Thus, paying attention to governance from the get-go can help set a business up for success.

During the panel on IPOs and acquisitions in Malaysia, Elaine Lockman, the CEO & Co-Founder of Ata Plus, shared that governance is key during exits. Startups will need to have a lot of information on hand to meet certain criteria. 

Look at the whole shebang that WeWork went through back in 2019 as it was filing for IPO. That just goes to show how bad governance will lead to a whole business’ demise. 

During the conference, we also heard from legal experts in the Cradle team that a key reason why startups fail is actually due to governance issues. Based on their data, there’s one of three reasons that startups flounder, and that’s either from shareholder disputes, having no proper structure, or no proper bookkeeping.

So, if you’re running a startup and think that you can just do whatever you want until you grow bigger, think again. 

5. It comes down to basic business sense

One big theme that we noticed during the conference was the emphasis on basic business fundamentals. 

As pinpointed during the final panel of the day, which touched on venture capital in Malaysia, it all comes down to dollars and cents. 

In the context of Asia especially, the Silicon Valley playbook doesn’t quite work. Investors like to see a more traditional approach whereby the unit economics simply make sense. 

Yes, this might mean that regional startups might have a harder time getting off the ground, but it also means that they are more sustainable and have better endurance.

So, really, it’s all about running a business, and running it well. Have the stamina to see things through, and do things by the book. While these pieces of advice might not seem sexy, they’re necessary.

An optimistic future for Malaysia

Ever since the KL20 summit, or maybe even before, there has been a sense of optimism for the Malaysian market. Our currency has been performing rather strongly, and Bursa Malaysia is also looking good.

It comes down to several factors, one of which is the political stability that we’ve been experiencing. There have been so many roadmaps and policies that have come into play this year, and we cannot wait to see them actually come into fruition.

So for all the startup founders out there reading this, be sure to equip yourself with these pearls of wisdom. As they say, opportunities come to those who are prepared.

And with those opportunities, accolades may follow. In conjunction with the conference, there was the PLUGIN Award Dinner Night. Here are the startups that were recognised and awarded:

• Trailblazer Cradle Startup of the Year: Debit Circles (Vircle), founded by Gokula Krishnan Subramaniam
• Disruptor of the Year: The Smarter Solution Edge (Voice for Health), founded by Chua Sern Teen
• Rising Star Award: Evolving Briliance (EB Tech), founded by Ashween A/L Narayanan
• Founder to Watch: Shermaine Wong Xi Mun of Cult Creative
• Investor Magent: Polisea (PolicyStreet), founded by Wilson Beh
• Cradle All Star: Niagawan Plus, founded by Bryant Gan

We wish a hearty congratulations to the awarded names, and can’t wait to see what they—along with other nominees and fellow startups—continue to do in the coming year.

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

Also Read: Malaysia’s semiconductor industry is ramping up, here are the companies that are hiring now

Featured Image Credit: Cradle

S$3,636/mth for a 1-bedroom: How S’pore became the world’s most expensive city to rent in

Renting a home has become increasingly challenging worldwide, with Singapore emerging as the most expensive city for renters. 

According to the online cost-of-living database Numbeo, a one-bedroom apartment in the Lion City now costs $3,636 per month, reported The Independent Singapore.

This dramatic surge in rental prices is sparking global conversations about housing affordability and the pressures faced by renters.

Singapore’s rising rent: What’s driving the hike?

Singapore’s growing population and limited housing supply are the main culprits behind skyrocketing rental prices. 

While the government provides affordable housing options for locals through the Housing Development Board (HDB), expats are left grappling with a hyper-competitive rental market. Expats face particular challenges because they lack access to subsidised HDB flats and are reliant on private rentals. 

With Singapore increasingly becoming a magnet for global talent and businesses, demand for rental housing has surged, leaving supply far behind. This demand has pushed prices to record highs, with no immediate signs of relief.

The high cost of renting in Singapore might reflect its success as an economic powerhouse, but it also reveals the city’s Achilles’ heel: housing affordability. If unaddressed, it risks alienating the very talent that fuels its growth.

Not just Singapore: A global housing crisis

Singapore’s housing woes are not unique. Hong Kong, another densely populated city, ranks second on the list of most expensive rental markets, with one-bedroom apartments averaging S$2,911 per month. 

Similarly, Switzerland, Luxembourg, and the UAE are grappling with surging rents due to a mix of high demand and limited housing stock.

Across Europe and the Americas, renters are feeling the pinch. In cities like New York, London, and Toronto, rents have risen sharply due to inflation, supply chain disruptions, and post-pandemic urban migration. 

It’s a perfect storm of economic and demographic factors making it harder for renters everywhere to find affordable housing.

The human cost of rising rents

The housing crisis doesn’t just impact renters’ wallets—it shapes their lives. In Singapore, the financial burden of renting has far-reaching consequences. 

A study conducted in May by Nanyang Technological University (NTU) and Research Network revealed that high living costs, particularly housing, are a significant barrier to parenthood for young Singaporeans.

The study, which surveyed 230 participants aged 18 to 30, found that 70% cited financial concerns, including high rents, as the main reason for delaying or forgoing having children. 

The findings were detailed in the report Young Singaporeans’ Attitudes Toward Parenthood: Key Findings and Policy Implications.

Using artificial intelligence to conduct interviews, the study uncovered candid insights into the fears and hopes of young Singaporeans. The results paint a sobering picture: The high cost of living is shaping not just where people live, but how they envision their futures.

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Singapore’s status as the world’s most expensive city for renters is a wake-up call for policymakers and city planners everywhere. As cities grow and evolve, they must not lose sight of the fundamental need for accessible and affordable housing. 

The housing crisis isn’t just an economic issue—it’s a social one, affecting everything from mental health to family planning. But with collective effort and innovative thinking, I believe cities can rise to the challenge and create environments where everyone can thrive.

Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing

Featured Image Credit: EdgeProp

Club Med Cherating launches refreshed nature activities, we travelled 280km to find out why

45 years after opening their resort to the public in 1979, Club Med Cherating has introduced some new nature-focused offerings to their Gentils Membres—or guests, for those unfamiliar with the resort group’s terminology. 

Called “Journey into the Wild,” this is Club Med’s response to travel enthusiasts’ desire for more “enriching and experiential getaways.” Promised to be immersive and educational, their new programmes are thus designed to “deepen one’s connection to nature.” 

But enough of this PR talk. What’s the real reason for releasing these activities, and do the refreshed experiences actually deliver?

Luckily for you, we were invited to try out some of the new offerings ourselves. 

Nature’s calling 

After four hours on the road, the first sighting of the glistening South China Sea was nothing short of breathtaking. 

It’s my third time at the resort, but arriving on the 80-hectare property doesn’t get old. 

From the friendly double-handed wave from the Gentile Organisateur (Gentle Organisers) to the distant sound of the beckoning waves, a laidback vibe permeates the ambience—an ambience that just screams: “Your holiday has begun.”  

But of course, we’re not just here for any holiday. We’re here on a mission—to experience the new activities available. 

Namely, there were six new programmes. The first is the Nature Quest Programme. Dubbed a favourite among families, this multi-day programme is designed by experts from Shanghai Chen Shan Botanical Garden. 

Essentially, this programme turns the jungle into a vast, interactive classroom where children and families can embark on a series of challenges. 

These challenges teach useful outdoor skills like building a water filtration system and recognising first-aid kit elements, as well as how to orient yourself in nature, amongst other things. 

Unfortunately, we weren’t able to build upon our outdoor skills this visit, which was quite the shame. 

Next up, there’s the Wildlife Discovery Trail that lets visitors explore Malaysia’s biodiversity. Leveraging Cherating’s lush rainforest, this nature trail is designed for both adults and children over 8. 

Throughout this “moderately challenging” trail, we got to spot animals such as monkeys, snakes, and monitor lizards. We also learnt a lot about indigenous plants found in the rainforest. 

Overall, it was quite a rewarding experience, though at one point I might’ve been a bit too winded to really appreciate my surroundings. 

Another activity is The Botanist Adventure, which is a bit more specific to the 3,000+ plant species in Malaysia’s rainforests.

Unlike the previous trail, this one is a self guided trail, equipped with a booklet and a map that reveals the medicinal and ecological importance of the local flora. 

Next up is the Turtle Scavenger Hunt, a family-friendly scavenger hunt that’s supposed to simulate the search and rescue of turtle eggs. If you really want to see real turtles, March to September will be the best season for you.

With various puzzles and activities incorporated into this experience, there’s no real turtle egg to be found at the end of the hunt. It’s more of a metaphorical thing. 

There’s also an all-new Stargazing Experience available, where guests are invited to gather  around as they’re guided through constellations, lunar landscapes, as well as folklores and myths of the night sky. 

Sounds magical, right? Unfortunately, this experience wasn’t ready for us during our visit, either. 

Finally, check in at The Insect Hotel. For budding entomologists and nature lovers, the “hotel” is created using natural, sustainable materials like twigs, bamboo, and leaves that are supposed to attract bugs. 

Emphasis on “supposed.” During our visit, we were told by our guide that the current design is a bit too Western to really work in our local context. As such, occupancy rates were at an all-time low. Hopefully, they’ll give that hotel a well-needed renovation soon. 

We also caught wind about some activities that we were super excited about, such as paddle yoga. Sadly, we were told it’s not quite ready yet. 

All walks of life 

All along, Club Med has been presented as a family holiday destination. With it being all-inclusive, it’s ideal for the elderly as well as children, especially with the Mini Club Med offerings that helps parents take care of and engage with their little ones while still enjoying their vacay. 

However, there’s typically been a kind of division between adults and children. As mentioned, kids can be sent off to the Mini Club Med to hang out with their peers, while the parents can head off to suntan at the adult-only Zen Pool. 

While this sounds like a win-win opportunity, it may be counterintuitive for a family trip at times. 

Thus, this new Journey into the Wild programme brings a reinvigorated attempt to get adults and children engaged in mutually enriching activities. 

But, we have to admit, some activities did feel a little too… youthful. While great to engage with the childlike wonder, for us childfree visitors, it was a bit too kid-centric for our liking. (We’re looking at you, Turtle Scavenger Hunt…) 

Honestly, though, the myriad of other activities offered at Club Med kept us super engaged and entertained. From sailing on a windy day to playing beach tennis through a light drizzle, we didn’t have any complaints about not having enough fun things to do during our 3D2N stay. 

Refreshed and relevant 

Still, though. While the beautiful views and exciting activities from trapeze to kayaking are oh-so fun, there comes a time when regular visitors exhaust all entertainment options at Club Med Cherating. 

Perhaps that’s one reason why these refreshed nature-centric activities have been introduced at the resort. 

While these outdoorsy experiences might not be for everyone, it was a welcome reprieve for us city folks who spend too much time sitting down in front of a computer. It makes sense why corporates choose Club Med Cherating as a team-bonding getaway. 

To be candid, with Club Med Cherating being over four decades old, certain parts of the stay have become rather rundown. The rooms, for one, are clearly on the older side. With monkeys and critters abound, opulence and luxury are not key words I’d use to describe this resort. 

However, these new activities actually lean into that. Instead of trying to offer some luxe, five-star experience, these nature programmes tap into the strengths of Club Med Cherating. Just keep that in mind when you’re thinking of booking a stay. 

A club unlike any other 

Founded by a former Belgian water polo champion Gérard Blitz, Club Med was established in 1950. It’s considered a pioneer of the all-inclusive resort model. And yes, all-inclusive means activities as well as food and drinks (including alcoholic beverages) are all covered. 

Club Med Cherating, in particular, is a pioneer by its own right too. It was the very first Club Med resort in Asia.

“At Club Med Cherating, our connection to the unique biodiversity of Malaysia’s rainforest runs deep,” said Olivier Monceau, General Manager of Club Med’s Singapore and Malaysia markets.

“Our founder discovered this hidden gem during one of his journeys to Southeast Asia and was immediately captivated by its beauty. He founded the resort here in 1979, creating a place where guests could fully immerse themselves in nature.” 

Guided by Club Med’s Happy to Care ethos, the Cherating resort strives to integrate sustainability into every facet of its operations. For instance, they use chemical-free mosquito treatment, reuse wastewater for irrigation, and compost garden waste. 

Plus, guests can enjoy sustainably sourced seafood, cage-free eggs, and local produce at the buffet. Food waste is monitored with Winnow Solutions, a commercial food waste management solution. 

Having maintained its Green Globe certification for 10 years, Club Med Cherating got its Green Globe Platinum accreditation this year.

All this is to say that the new range of activities isn’t just some ploy to tap into the eco-tourism industry—rather, it’s something that Club Med has been doing all along. 

This effort to pay homage to Mother Nature is something that the resort will likely continue to do. So more than hoping that continues, we hope that modern travellers actually appreciate and engage with these offerings. 

• Learn more about Club Med Cherating here.
• Read other articles we’ve written about hotels here.

Also Read: Mega sales are coming up in M’sia, here’s how to ensure that your parcels don’t go missing

All Image Credits: Vulcan Post