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The road to GE2025: Will PAP continue to be the “sure win” option?

The time has come for a new general election in Singapore.

From the return of physical rallies to new faces in politics, it is clear that many factors will shape the outcome of GE2025—all of which could potentially affect the balance of power in Singapore’s government.

This is especially true for the People’s Action Party (PAP), which has been the city-state’s ruling party for decades. But what makes this general election pivotal for them?

Let’s take a look at the reasons why PAP may or may not continue to be favoured by electorates in GE2025.

Singapore’s stability as compared to the rest of the world

One key reason why PAP may continue to be favoured with electorates this year is the unstable global geopolitical climate.

Singapore, under the PAP’s leadership, has earned a reputation as a stable nation compared to other countries on the global stage.

The geopolitical climate has become increasingly volatile, marked by the ongoing Russia-Ukraine war, the humanitarian crisis in Gaza, and the threat of tariffs under a second term of Donald Trump as President.

The “instability” of the world was something that Singapore’s Prime Minister and Minister for Finance Lawrence Wong noted in his roundup speech for Budget 2025. 

The entire global system is changing. We see it unfolding in real time before our eyes. The multilateral trading system has been weakened by growing protectionist sentiments and unilateral measures. Countries are focusing more on their defence and security interests. So it’s become more about zero-sum competition rather than win-win cooperation.

Singapore’s Prime Minister Lawrence Wong on today’s geopolitical climate

Despite the chaos, Singapore continues to be seen as a beacon of stability on the international front. Singapore’s Minister for Foreign Affairs, Dr. Vivian Balakrishnan, underscored that the country enjoys a significant advantage by not needing to “beg for aid” from other nations.

“The fact that everybody knows that we are good for our money, and we put our blood where we stand on, is the core of deterrence and respect,” he firmly stated in a parliamentary session on March 3, 2025.

This sentiment is echoed by global figures as well. American political scientist and former U.S. Assistant Defense Secretary Graham Allison, in an op-ed, shared that based on several global surveys, Singapore is “better at governing” than both the United States and Great Britain.

He specifically pointed out that Singapore ranks among the most stable countries, with the World Bank placing it in the 97th percentile for political stability and absence of violence/terrorism.

Amid an uncertain economic climate, this reputation for stable governance could prove advantageous for the PAP, as many may opt for proven leadership in times of global turbulence.

The key advantage of being the ruling party

Based on past election results, there’s no denying that the PAP holds a wider footprint across Singapore. Their grassroots coverage remains extensive, and they’ve consistently maintained a visible presence — even in opposition-held constituencies.

This deep-rooted presence not only reinforces the PAP’s influence but also raises questions about whether the playing field is truly level.

An example of this influence is seen in the distribution of Edusave bursary awards, which are given to deserving students from low- and middle-income families.

In opposition wards, elected MPs are excluded from giving out these awards—a role instead handed to Grassroots Advisers appointed by the People’s Association (PA), typically comprising PAP MPs, whether elected or unelected.

Opposition parties, on the other hand, tend to have smaller teams and fewer resources, which naturally makes it harder to build ground presence and connect with residents on a larger scale. While this doesn’t diminish their efforts, it presents a greater challenge in matching the PAP’s extensive network.

In addition to this, political parties also have to navigate the redrawing of electoral boundaries—a process that, according to the Elections Department Singapore, is meant to “reflect population growth and shifts.”

While this practice isn’t unique to Singapore, as many countries redraw electoral maps to account for demographic changes; these changes are typically announced just two to three months before campaigning begins, giving political parties limited time to familiarise themselves with new constituencies and engage residents.

The tight timeline poses a bigger challenge for opposition parties with fewer resources, as they must be more strategic in allocating their manpower and efforts to key battleground wards.

With the PAP’s larger network and deeper resources, it’s clear that the ruling party holds the upper hand in adapting to these boundary shifts.

Confidence in the opposition parties has eroded

To make matters more difficult for opposition parties, Singaporeans’ trust in them may have diminished in recent years. The Workers’ Party (WP), in particular, has faced increasing public scrutiny, which intensified following recent events.

Most notably, WP’s leader, Pritam Singh, faced a legal trial in October and November 2024. The court found him guilty of lying to a parliamentary committee about a false anecdote shared by former WP member and Sengkang GRC MP Raeesah Khan, according to CNA.

Although Mr Singh was fined S$7,000, the 48-year-old MP announced in February that he would appeal the verdict and continue his campaign in the 2025 General Election.

The WP also saw two prominent members resign in 2023—Nicole Seah and former Aljunied GRC MP Leon Perera—following the circulation of a video on Facebook alleging an extramarital affair between them.

These events, combined with the party’s previous scandals, likely have affected the public’s trust in the WP, adding another stain on their history.

Meanwhile, other opposition parties like the Progress Singapore Party (PSP) and the Singapore Democratic Party (SDP) have also “struggled” to build credibility with both Parliament and the public.

In particular, Non-Constituency MP (NCMP) and PSP member Leong Mun Wai has engaged in “heated exchanges” with ruling party ministers in and out of parliament, while Dr Chee Soon Juan, SDP’s Secretary-General, has faced multiple legal issues related to rallies and protests in the past.  

Both Dr Chee and Mr Leong were also given POFMA orders in February 2024—the former for his social media videos on public housing policies and the latter for publishing “false statements” alleging that a married couple did not receive financial aid from the government.

As a result, Mr. Leong stepped down as PSP’s Secretary-General, although he remains on the party’s central executive committee.

All in all, with their current track record, it may be some time before Singapore sees an opposition party take the lead in government.

Yet, a win for the PAP is not guaranteed

That said, the PAP should not become complacent, as they too have faced their own controversies in recent years, which have tarnished their previously “squeaky-clean image”.

Back in July 2023, before the Workers’ Party’s (WP) extramarital affair scandal was made public, Senior Minister Lee Hsien Loong, then Prime Minister of Singapore, announced the resignations of former Speaker of Parliament Tan Chuan Jin and Tampines GRC MP Cheng Li Hui for having an “inappropriate relationship.”

In the same year, Mr Tan, also an MP for Marine Parade GRC, was involved in a separate controversy after a hot mic incident in April, where he was heard calling Sengkang GRC MP Jamus Lim a “fxxing populist”.

Mr Tan later apologized, which A/P Lim accepted.

In January 2024, Singapore’s former Minister for Transport and West Coast GRC MP S. Iswaran was charged with corruption and obstruction of justice. He was sentenced to 12 months in prison in October 2024 and later placed on the Home Detention Scheme in February 2025. 

Meanwhile, many Singaporeans have raised concerns about key issues like rising living costs and property prices. In response, PM Lawrence Wong announced Singapore’s 2025 Budget in February, aiming to address these challenges.

However, some, including WP chief Pritam Singh, have criticised certain measures. Mr Singh, during a parliament session on February 28, 2025, had some choice words to say about the Goods and Services Tax (GST) increase, claiming it has “turbocharged inflation”.

This sparked widespread debate, with former NCMP Calvin Cheng agreeing with Mr Singh, while NUS Associate Professor Ben Leong disagreed.

In response to the criticism, PM Wong acknowledged the complexity of these issues and emphasised that the government is actively working on solutions, as he shared in his Budget 2025 roundup speech and a subsequent post on his Facebook page.

Where is the turbocharging? Look, I know elections are approaching, but this Chamber is not an election rally. Let’s not get carried away by hyperbole, and have a debate based on facts.

PM Wong’s direct response to WP’s chief Pritam Singh.

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Since winning majority seats in the 1959 General Election under the late Mr Lee Kwan Yew’s leadership, the PAP has asserted itself as Singapore’s ruling party—a streak that has continued until today. 

However, signs of waning support have emerged in recent years. According to Yahoo!, the 2020 General Election (GE2020) saw the PAP deliver its worst electoral performance since Singapore’s independence in 1965.

While the ruling party secured 61.24% of the votes and 83 out of 93 parliamentary seats, it was a notable drop from the 69.9% vote share it achieved in the 2015 election.

In that same election, PAP lost another Group Representation Constituencies (GRC) to the Workers Party (WP) that year: the newly formed Sengkang GRC. This marked the first time in history that the opposition had won two GRCs since the system was introduced in 1988.

It’s also worth mentioning that PAP “narrowly” won West Coast GRC with 51.68% of the votes, defeating the Progress Singapore Party (PSP), led by Tan Cheng Bock, who received 48.32%.

The swing in voter sentiment during GE2020 showed how quickly the balance of power can shift, and the city-state has witnessed how the once-strong PAP government could face a potential overhaul.

With the goal to win over 60% of the electoral votes and the new 4G leaders at the helm, the stakes are higher than ever for PAP in this year’s General Election. 

No matter which side of the political spectrum one leans toward, it is critical for Singaporeans to understand the weight of their vote. A freak election result could lead to not just domestic but also global challenges that the government may not be able to manage effectively.

As the world becomes more uncertain, the fate of the little red dot lies in its citizens’ hands.

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

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

Featured Image Credit: People’s Action Party via Facebook, edited by Vulcan Post

This M’sian’s cafe in Melaka started off as a ghost kitchen, now it’s got a 2nd outlet in KL

When you’re your own boss, it can be difficult to draw the line between work and taking a break. 

But the importance of striking a good balance becomes ever more apparent when it falls on you to deal with the stability and marketing of a business. And that’s on top of managing your own personal life and relationships.

This is why 32-year-old Amzary Omar, owner and founder of Ikan Emas Coffee, cites the mental aspect of F&B to be its most grueling challenge.

“Balancing personal life is hard, but I delegate tasks and set boundaries to make time for myself and relationships,” said the cafe entrepreneur.

“Overcoming these challenges requires adaptability, planning, and self-care.”

A revolving career

The Melakan from Jasin found his start in F&B following the completion of his Diploma in Culinary Arts at the UNITAR International University in 2014.

He worked in KL’s underground kitchen scene for a time before making a switch to hotels and cafes, invaluable experiences that he would put to very good use later down the line.

It was not long after that, however, that he would make another career pivot that same year.

“I took my first entrepreneurial step by venturing into soda production,” said Ikan Emas’ head chef and manager.

Named hiddenrabbit, the brand’s first product, Soda Society, would see a pre-launch in late November with development being handled by Amzary himself, he shared.

Based in his home state of Melaka, bottles were sold through pop-ups and various different cafes, with catering even being offered for events and parties.

“Economic problems” and manpower, however, would see the company be put out of business come October, 2015.

“Later, I had the opportunity to establish a cafe called CORM Cafe & Distro in my hometown,” he shared.

It was then that he would also begin to cultivate a deeper understanding of coffee culture, inadvertently sowing the seeds for his next cafe five years early.

Rolling with the punches

“Ikan Emas Coffee began unexpectedly during the MCO in March 2020,” Amzary explained.

At the time, he had just returned from Puncak Alam, Selangor, where he was working on a cafe project in the city to take care of his family.

The issue was, however, that he needed some sort of income source, and the solution that he ultimately landed on was a ghost kitchen.

A ghost kitchen is an F&B establishment where the premises are used solely for the purposes of preparing customer orders. 

These are made online through third-party apps such as GrabFood and foodpanda, with no option to “dine-in.”

“Over time, the business evolved from a small kitchen operation to developing a full-fledged coffee bar, dining space, and additional facilities,” the founder added.

Inspiration was taken from Melbourne’s coffee culture and micro-eatery scene, and, thus, IKAN EMAS was born.

Funded independently without a loan, the cafe targets a more youthful demographic with an added focus on tourists visiting Melaka.

Brand image is something Amzary pays special attention to, and his idea for IKAN EMAS is to embody a “DIY ethos that encourages self-reliance.”

“Its independent business model is not just about autonomy but also about delivering style and quality, making it a truly unique and positive brand,” he elaborated.

Not exactly words that come to mind when one thinks F&B. But sticking to this vision certainly seems to be working for the business, now six years strong with its own “loyal customer base.”

That, and staying up-to-date with current cafe trends.

Staying the course

Recently, IKAN EMAS opened a second outlet in Semua House, located in Amzary’s old stomping ground of KL from his uni days.

The expansion has the brand finding an unlikely neighbour in Union Skate Club and is their entryway into exploring the mall segment of the industry.

“Running a cafe brings challenges like financial instability, which I tackle by budgeting, diversifying income, and controlling costs,” he noted.

“Marketing is tough, so I use social media, events, and collaborations to stand out.”

In the long run, the goal for IKAN EMAS is to establish stronger financial liquidity and to position the brand for more sustainable growth.

“We believe that true success lies in helping others grow alongside us, creating a shared journey of achievement,” Amzary added.

A statement that stays true to his belief of not seeing others in the industries as competitors.

“We’re just being ourselves in our own space.”

• Learn more about Ikan Emas Coffee here.
• Read other articles we’ve written about F&B businesses here.

Also Read: At 23, he coded a startup in his bedroom. Now, his M’sian HR firm serves 450+ global clients.

Featured Image Credit: Ikan Emas Coffee

Can you sue a business for falsely advertising their products in Malaysia?

Disclaimer: This article is for general informational purposes only and is not meant to be used or construed as legal advice in any manner whatsoever. All articles have been scrutinised by a practising lawyer from Tristan & Partners to ensure accuracy.

Back in 2014, I remember hearing news about how Red Bull was being sued for not actually giving you wings as per their slogan.

I was a kid then, and all I saw was the headlines before immediately jumping to conclusions.

“Of course it can’t do that, what were you expecting?”

The meaning behind the slogan is that the drink is meant to give you so much energy that you feel as though you could fly.

The man responsible for the lawsuit, Benjamin Careathers, obviously knew that as well. So why was he suing?

Red Bull claimed on their website, and still does, that “the 80 mg of caffeine contained in one 250 ml can of Red Bull Energy Drink is about the same amount as in a cup of coffee.”

Careathers’ investigation, however, found that this wasn’t the case at all—a can of the energy drink had less caffeine than the average cup of coffee.

Thus, he sued the company on the grounds of false advertising, and the company ended up paying US$13 million to settle the case.

But that whole situation was done on American soil. How does it work here in Malaysia?

What the law says

Our country does indeed have several laws pertaining to false advertising.

Section 10 (1) of the Consumer Protection Act 1999 specifically prohibits the “false or misleading representation” on the traits, history, and condition of goods.

Incorrect claims on “the existence, exclusion or effect of any condition, guarantee, right or remedy” is also prohibited, and the full document can be viewed here.

The penalty for false advertising under Section 10 (1) of the Consumer Protection Act 1999 is a fine not exceeding RM250,000 for a body corporate on the first offence and RM500,000 if it is a subsequent offence.

As for non-body corporate, the penalty for false advertising is a fine not exceeding RM100,000 or imprisonment not exceeding three years or both. For any subsequent offence by a non-body corporate, the penalty shall be a fine not exceeding RM250,000 or imprisonment not exceeding six years or both.

The Trade Descriptions Act 2011 is another that we have, and it prohibits the application of a “false trade description” to any goods. 

Convicted corporations will be liable to fines up to RM250,000, doubling to RM500,000 should they do it again.

Individuals will be subject to either a maximum fine of RM100,000, up to three years of imprisonment, or both. Subsequent offences will increase these punishments to an RM250,000 fine and up to five years of jail time, again with the chances of having to serve both.

Not to burst your bubble but…

Now, that’s all well and good. But say you come across a false advertisement. You’ve been had, and you want compensation or to selflessly bring justice through a lawsuit the American way.

Well, you can’t actually sue the advertiser for it here.

In an article from The Star reposted by the Malaysian Bar, author Bhag Singh puts it like this.

“A buyer’s rights are governed by the contract entered into, and rarely by the claims made in an advertisement.”

As it happens, ads in Malaysia are merely perceived as things that draw attention to a potential deal. Because they aren’t legally binding contracts, your rights are technically not infringed upon.

That is to say, when you see an ad and go out of your way to buy the product being promoted, that’s seen as you taking the initiative. As far as the law is concerned, it is a choice that you actively made, not something forced upon you or agreed upon through an “offer.”

Case in point, the reader which Singh addressed the article to.

Singh’s reader bought a unit in a condominium following a newspaper ad in which the developer promised that a covered walkway would be built from the building to the LRT station.

Come to find out, the walkway was built, but the cover was nowhere to be found.

“Where an advertisement is required to be licensed and to comply with certain requirements, and is published not in accordance with such requirements, it would constitute an infringement of the code or Act,” Singh explained.

“However, this does not give an aggrieved person a basis to claim for damages or for that matter any form of specific performance against the party that has published such an advertisement.”

Playing by the book

So, what can you do about false advertising in Malaysia?

Arguably the most convenient way and what Advertising Standards Malaysia (ASA) chairman Dato’ Mah Weng Kwai recommends is to report offenders to their organisation.

The ASA was founded in 1977 and acts as an independent body to ensure adherence to the otherwise self-regulating advertising industry.

The organisation works to resolve industry-related issues stemming from non-compliance to their Malaysian Code of Advertising Practice which can be found here. 

This can be done online through a tab on their website labelled “Lodge a Complaint.”

Once a complaint is submitted, the reported company will be investigated and be hit with the appropriate penalty should they be found guilty.

Under Section 29 of the Consumer Protection Act, the Court may additionally provide reliefs in the event of a contravention, i.e., if the reported company is in the wrong. Such reliefs include refund of money, or recovery of losses and damages.

Aside from them, people can also report false advertising to the Ministry of Domestic Trade and Costs of Living, the Assistant Controller of the Consumer Protection Act, and the Assistant Controller of the Trade Description Act.

It may be an anticlimactic solution, but at the very least it’ll save you on court and legal fees.

• Read other articles we’ve written about Malaysian startups here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Images used under licence from Shutterstock / Freepik

She started her 1st restaurant in 2018, now runs 3 halal brands with 40 outlets across M’sia

How far are you willing to go to satisfy your children’s desires, however outlandish they may seem?

For one Siti Nuraini binti Nuawi, it would be starting a F&B empire, bringing affordable halal Japanese cuisine to sate her kids’ cravings.

“The inspiration came from my kids’ love for Japanese cuisine and a desire to create a space where people could enjoy freshly prepared, quality sushi at affordable prices,” said the Nippon Sushi founder to Vulcan Post.

Since the founding of Nippon Sushi six years ago, Siti has gone on to found MyViets and Shabuyaki by Nippon Sushi, all stemming from humble dreams to improve accessibility to foreign cuisine for local Muslims.

Now 50, the quinquagenarian still has big dreams, and she has no plans of slowing down.

Calculated first steps

“Back then, most Japanese restaurants were [just] ‘Muslim-Friendly’ or ‘Pork-Free’. Hence, I saw an opportunity to bring cosy and casual dining experiences to Malaysia, and I believed halal-certified restaurants will get me to capture market share from the 60% Malay population,” said Siti.

And thus, with a background in marketing, branding, and consumer engagement, and years of experience as a franchisee, Nippon Sushi was founded, born out of a dream to bring affordable halal Japanese food to Malaysians, and her family.

“I had a deep passion for food and a knack for identifying market gaps, especially in halal offerings.”

“I was motivated to provide an elevated dining experience while making Japanese food accessible to a wider audience,” she added.

The initial startup capital came from Siti’s own savings as well as through a joint venture with business partners, with equipment leasing from Hitachi Capital Malaysia, she shared.

“In the early years, we reinvested 100% profits back into the business to fund expansion,” said Siti.

And expand they did, under the guidance of Siti’s keen eye for market trends.

Keeping the pace

After Nippon Sushi proved to be a hit, Siti turned her sights to Vietnamese cuisine after noting that Malaysians were among the top ten international tourists to Vietnam.

Soon enough, a central kitchen was set up in Semenyih in July 2020, before the first MyViets outlet was opened in Bandar Baru Bangi in November that same year.

“We serve authentic and flavourful Vietnamese cuisine prepared with fresh, fragrant, and aromatic ingredients. 

“Our menu showcases the vibrant flavours of traditional Vietnamese cuisine, reimagined in fun and healthy ways for modern Malaysians. Whether you’re looking to explore new flavours or simply enjoy a night out, MyViets restaurant is the perfect dining destination for the bold and daring,” said Siti.

Siti added that during the COVID pandemic, the government offered a special relief fund facility (SRF) to SMEs, which they benefited from for short-term cash flow.

Nowadays, however, they are sizable enough to be able to seek financing from commercial banks.

As such, as profits swelled, Siti wanted to address the growing demand for interactive dining experiences and all-you-can-eat buffets.

And so, Shabuyaki was born. A franchise under Nippon Sushi that offers a halal Shabu-shabu and Yakiniku buffet experience to customers.

“When I start a new business, I begin by identifying a new trend in the market. I carefully assess customer preferences and competition before diving into a new venture. I also look at the scalability and profitability of the concept, as well as how it aligns with our brand ethos.”

“We entered the market riding on our strong value proposition, which is on halal offering,” said Siti.

Currently, the Nippon Sushi Group owns 40 branches across Peninsular Malaysia, with 20 Nippon Sushi outlets, 14 MyViets outlets, and six Shabuyaki outlets, with another seven Shabuyaki outlets to open this year, with all of them being corporate owned.

“Consistency is key to maintaining brand identity and customer loyalty. We implement strict operational standards, regular training for all staff, and ensure that our suppliers provide the same high-quality ingredients at each location.” 

“Approximately 90% of the food served at our restaurants comes from our central kitchen. This centralised approach allows us to maintain consistent quality, minimise variations, and ensure timely delivery to all our branches,” added the entrepreneur.

No stops ahead

Despite all the successes under her belt, Siti has no plans of slowing down, adding that the group has achieved strong year-on-year growth.

“We are on the road to achieving our first RM100 million revenue as a group,” she said.

The Nippon Sushi Group plans to expand their presence in Malaysia by opening new outlets in more locations, including Sabah and Sarawak.

With that, they want to break into new markets.

“Scepticism is very high among non-Muslims as their understanding is that halal requirement is only for Muslims and we are trying to change this misconception. It’s a long journey but we will make it happen,” said the founder.

In the long term, Siti said that there are aspirations to take the business to international markets, specifically in high-population Islamic countries.

For aspiring foodpreneurs, she had this to share: “The F&B industry can be challenging, but it’s important to stay focused on delivering value to your customers.”

“Don’t be afraid to innovate and learn from both successes and failures. Building a strong team and being involved in every aspect of the business, from operations to customer service, is crucial for long-term success.”

• Learn more about Nippon Sushi here, and MyViets here.
• Read other articles we’ve written about F&B businesses here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Siti Nuraini Instagram / Nippon Sushi

You need a dose of insanity: ESCAPE founder Dato’ Sim on what true entrepreneurship is

Entering Sim Leisure’s office some floors above Kidzania Kuala Lumpur, I’m told (or, in hindsight, warned) that the founder, Dato’ Sim Choo Kheng is quite the straightforward guy. 

Just minutes into meeting the man himself, I quickly understood what that meant. 

With spiky hair gelled up like a mad scientist’s, Sim Leisure’s head honcho is quite the opinionated person. Somehow, our conversation begins with him striking down the “fad” of work-life balance. 

“For entrepreneurs, we don’t see the working as labour,” he quipped, entirely stone-faced. “That’s why I never celebrate Labour Day.”

To him, the only thing you need to balance is sleep. Any time else is work, work, work. It might sound a little crazy to some, but it’s this so-called craziness that seems to drive Dato’ Sim. 

And I’m not just saying that to seem contentious; to quote him verbatim, “You’ve got to have a dose of insanity.” More on that later. 

With that dose of insanity, he’s been able to grow Sim Leisure into the leading theme parks and attractions business behind brands like ESCAPE. 

Admittedly, Sim Leisure’s story has been reported ad nauseum, and for good reason. It’s impressive and inspiring, how Dato’ Sim grew a leisure brand inspired by his childhood playing in the kampung.

Lucky for us, Dato’ Sim opted not to focus on his own story, but rather his hot takes on true entrepreneurship, and what it entails (not work-life balance, clearly).  

Profit is just a by-product 

The allure of being an entrepreneur seems to be stronger than ever, with many Malaysians seemingly wanting to create their own ventures, escaping the 9-to-5 norm. The number of “they quit this corporate career to run their own business” articles we’ve written is a testament to that. 

But to Dato’ Sim, owning a business doesn’t necessarily mean you’re a real entrepreneur. 

“We have a lot of businessmen,” he paused. “They’re not entrepreneurs. They’re businessmen.” 

The difference to him is that businessmen only chase after profits. Entrepreneurs, on the other hand, chase after accomplishments. 

“The profit part is never the number one priority,” he claimed. “True entrepreneurs will always see the profit part as the byproduct of accomplishments.”

In the world of business, when you achieve something great, the profit will naturally come. But that’s not to say that money isn’t important. 

“Of course, profit is important. Profit ensures sustainability in business. But, entrepreneurs are proud of their accomplishments. They’ve done something different, and that’s the most important,” he reiterated. “Naturally if you create something outstanding it will be worth a lot of money.”

Malaysia ain’t wide enough 

You might be wondering, why is entrepreneurship so important anyway? Dato’ Sim believes that entrepreneurship is necessary to put the nation “on top of the food chain.” As such, entrepreneurs should endeavour to not only win locally, but be global champions.

“Real driven entrepreneurs want to be the best in the world. Never a jaguh kampung,” he said.  

For some, an unfamiliar environment might seem futile and not worth getting into. Not Dato’ Sim, though. 

“My mission is to be the most successful leisure company in the world. And I hope to be able to accomplish this in the next 15 years when I still have the energy,” he told me.  

“Do you think you’re on track to accomplishing that?” I asked. 

“Yeah, of course,” he responded immediately. “It’s the madness of believing, you know?”

A healthy dose of insanity 

“You’ve got to have a dose of insanity. I’m serious,” he said.  

That insanity, he believes, is needed in order not to give up when normal people would. You have to be insane to believe something that is not achievable. 

“But it can be achieved,” he said. “It’s mind over matter. If your mind is believing in that, most of the time, you will achieve it. With the energy and with persistence, you will achieve that.” 

It’s lonely at the top 

Oftentimes, you’ll hear people describe entrepreneurship as a lonely journey. Some reject that notion by embracing community, but Dato’ Sim embraces it.

His brand of entrepreneurship is quite an anti-social one, he admits. This is simply because he’s not the type to rub shoulders and socialise just for the sake of business and formalities. 

True entrepreneurs, he believes, are this way, and do not rely on community. After all, that’s just conformity—more on this point later, too.  

Entrepreneurs are the benchmark 

Speaking to Dato’ Sim, I wondered if his strong entrepreneurial views dictate the expectations he sets on his staff members, too.   

“The reality is, if there is another person that thinks like me, I think they would start their own business, they wouldn’t be working for me,” he mused.

In Sim Leisure, Dato’ Sim is often the visionary, and the team is the cast of supporters who understand his way of doing things.  

In a corporate world, the approach would be completely different, there would be a bunch of consultants, approvals, references, etc. 

But for Sim Leisure, they do what Nike does—they just do it. 

An example of this attitude is when Dato’ Sim decided to make the world’s largest tipping bucket. The experiment was done in their own back yard, and the team quickly realised that the reason why tipping buckets don’t go that big—there aren’t ball bearings big enough. 

But instead of giving up, they decided to use their own creativity and create a makeshift solution. And guess what? It works. 

Without a visionary like Dato’ Sim calling the shots at the top, the team would not have had the daringness to believe and try.  

Change must not happen in tweaks 

Disruption has long been a hot key word in the industry. And while Dato’ Sim seems to abhor terms like work-life balance, disruption is one he readily promotes in entrepreneurship.    

“You cannot try to beat the record by 5%, 10%,” he explained. “In a 100-metre dash, it’s OK, but when it comes to products, you need to push to the extreme.”

That was the mindset he had when building the longest tube water slide in the world. In the water park industry, standard towers only go up 25 metres, simply because most people are not fit enough to climb up to 50 or 100 metres. 

However, he decided to leverage a sloped terrain, and built a chair lift to the top. Problem solved. 

“The crux of the matter is that change cannot be in tweaks, it has to take a different form,” he said. 

Dato’ Sim pointed to Tim Cook as a “businessman” instead of an entrepreneur. Specifically, the Malaysian described him as a career CEO who thrives at marketing. However, the iPhone seems to have reached a cap of sorts after Steve Jobs’ passing, with each iteration being more of a tweak than true innovation. At least, that’s what Dato’ Sim thinks.  

That’s why Sim Leisure isn’t just sticking to the status quo. Rather, they want to create a new genre of entertainment. Specifically, they want to offer a retro eco genre of family entertainment, as opposed to the mainstream, which is mechanical movie-based theme parks.

In other words, their innovative approach is all about going low-tech. 

Creativity first, technology second 

But low technology requires creativity, which Dato’ Sim believes is key. 

When big changes happen, like when Steve Jobs introduced the iPod, that’s creativity at work, not technology. 

“I always ask people why they want to be an engineer? Engineers will work for you. It’s the creative ideas that will create a breakthrough. Not an engineering feat,” Dato’ Sim determined. 

In other words, innovation comes from creativity. With creative ideas, the technology will follow.  

Get more success than failures 

Listening to Dato’ Sim, it might not seem like he’s one to tolerate failure. But that’s not true. 

“If you don’t make mistakes, you’re not making progress,” he explained. “Just focus on getting more success than failures. Then you’re okay. That’s part of life. Pick up the pieces and move on.” 

Sometimes, failures are also very subjective. What do you accept as a total failure, rather than a lesson? Don’t give up on a good idea before you really put in the work to fix it. 

Of course, having the tolerance for failure comes down to the financial runway you have, too.  

Don’t conform

At the end of the day, the one quality that Dato’ Sim believes sets an entrepreneur apart (literally) is their anti-conformity. 

Dato’ Sim has very strong feelings about conformity and how society promotes uniformity, so more on that in a separate article.  

But what this mean is: Don’t just listen to his ideas and replicate them. You won’t make a true mark on the entrepreneurial landscape unless you break out of the system.  

As Dato’ Sim said, “There will be people copying my ideas. But they can never copy my passion.”

• Learn more about Sim Leisure here.
• Read other articles we’ve written about entrepreneurs here.

Also Read: At 23, he coded a startup in his bedroom. Now, his M’sian HR firm serves 450+ global clients.

Featured Image Credit: Vulcan Post / Sim Leisure

How this M’sian couple went from advertising & marketing careers to growing a “hidden” cafe biz

What would your expectations be going into a cafe?

In recent memory, I’ve come across plenty who’d sit there for hours on end, eyes glued to their laptops. For them, their answer would probably be power plugs and WiFi.

You won’t, however, find any of those in Chris and Jook Yie’s CurioDark.

“Our focus is on creating an atmosphere where people can truly enjoy their coffee and engage in conversations with friends, rather than using the space as a workstation,” said the latter.

The only catch is, if that sounds appealing to you, you’re gonna have to look for it first.

A perfect blend

Beyond waiting tables when they were younger, neither founder of the Curio brand actually had any experience in F&B.

Chris was a marketing major and was heavily involved in the automotive industry, working with big names such as Volkswagen and Land Rover.

Jook Yie, meanwhile, was a Chinese copywriter. She worked with advertising agencies for over 25 years and runs an advertising company called Between Lines, still in operation today on a project-to-project basis.

Her recent works include the ever famous Petronas ads, forever remembered by my generation for their emotional gut punches.

How the two ended up opening their first cafe, then, was through their shared passion for coffee.

As hobbyists, the pair attended roasting and brewing courses every now and then with Chris also teaching himself how to do latte art.

When they found themselves quitting their multi-decade-long careers to create something of their own, it was only natural that it just had to be coffee related.

“The tenancy agreement for our first outlet, Curio Coffee Roaster, was actually confirmed just before the first MCO,” shared Jook Yie.

Not exactly the most ideal situation, but the pair were quick to adapt, selling green coffee beans, roasted beans, and coffee accessories online.

It was two years after that in 2022 when CurioDark would open its doors.

From the same cloth

CurioDark is something of an opposite take to Curio Coffee Roaster.

The latter’s upstairs location leaves it exposed to broad daylight whereas the former is situated underground with dim ambient lighting to match.

Inspiration was particularly drawn by the Inujima Art Museum and a certain closed bookstore in Taiwan of a similar theme.

It was a matter of concept first, location later.

“We are always intrigued by things that are experimental and uncommon—whether in buildings, spaces, or coffee and drinks,” shared Jook Yie.

“We wanted to create something that hadn’t been done before, at least locally.”

Aesthetics aside, however, and the two outlets’ identity as sister locations becomes more readily apparent. According to the co-founder, both stores share very similar menus. 

But perhaps the common trait that sticks out the most is how out of sight they both are. That, mind you, is by choice on the founders’ part.

“We like being intentionally hidden—when searching for good coffee places overseas, we always go for the ones that aren’t easy to find,” said Jook Yie.

She added that the time spent looking for these places is part of the fun and makes the experience that much more memorable.

“We just feel that there must be like-minded people out there who enjoy this the way we do.”

And to her credit, it seems like she’s on to something. CurioDark has been able to draw international customers from 63 different countries and counting, she claimed.

Sky’s the limit

“For F&B entrepreneurs considering a second outlet, our advice would be to stay patient and wait for the right opportunity rather than forcing expansion,” shared CurioDark’s co-owner.

“Expansion should feel like a natural next step, not just a business decision.”

As for the Curio brand, that “natural next step” will be taken very soon with their third outlet, Curio L5.

The latest addition to the Curio name will be located on the open-air rooftop of +n by UR-MU, a private art museum.

Unlike with Curio Coffee Roaster and CurioDark, the menu will be “specially curated,” serving only seasonal specialty coffee with an open view of the city skyline.

“We’re not interested in replicating what we’ve done before; instead, we want to keep evolving and creating something new every time.”

It is quite the different approach to how one would usually carry out an expansion. But for these two, it’s hard to deny that it’s on brand.

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

Also Read: At 23, he coded a startup in his bedroom. Now, his M’sian HR firm serves 450+ global clients.

Featured Image Credit: CurioDark

With no experience in F&B, these two M’sian sisters started a Melbourne-inspired cafe in KL

Back when it started in April, 2021, Three Years Old’s name came in reference to the cafe’s founding trio.

Two sisters and a friend, it was a representation of how each of them had something to offer from their differing backgrounds.

It was also a message of “preserving a young-at-heart perspective on life” and “looking at the world as a child with a pure heart,” said co-founder Liz in an interview with The Yum List.

Since that interview, however, the cafe has been left solely in the hands of Liz and her sister, Jane.

From one culture to another

The two sisters found their start in F&B through a shared passion in baking. Jane in particular is self-taught and it is something that she has spent years on working to perfect.

But when they went to Melbourne to study at RMIT University, it wasn’t exactly to pursue culinary arts.

“I hold a Bachelor of Honours in Fashion Design,” said Liz. And as for Jane, her background is in dietetics.

Not exactly the first things you’d think of when it comes to running a cafe.

What motivated the two to venture into F&B, then, was actually Melbourne itself.

“We fell in love with the city’s café culture,” she said. “It’s a relaxed yet refined atmosphere, with an emphasis on quality coffee, and beautifully designed spaces.”

That was the energy they wanted to bring back home with them to Malaysia.

Not many other thoughts went into it, and they, along with the third co-founder then, set up shop in Bukit Bintang, Kuala Lumpur.

It was a confidence sparked by a strong sense of self-belief and a laser-focus on their vision of creating a space “that feels welcoming, thoughtful, and aesthetically pleasing.”

Keeping things fresh

The roles the two have taken up at Three Years Old plays quite well to the strengths that they have developed with their tertiary education.

Studying fashion allowed Liz to hone her skills in aesthetics, branding, and creative direction, according to the co-founder. She thus handles the creative side of the business, including art and design, marketing, events, and daily operations.

Jane on the other hand takes the administrative role. She is in charge of HR, paperwork, and supplier management.

“Together, we hold weekly meetings with our team to discuss operations, and we also R&D and test new recipes as a duo,” she added.

As Liz would find out however, being hands-on owners also means taking on some odd jobs here and there.

“If you’ve ever seen someone speed-walking through a grocery aisle with an intense sense of urgency, that was probably me!”

But while the cafe is indeed a full-time commitment for the both of them, the two have also found the time to pursue their own side ventures as well.

“I run an online clothing store and offer content creation services for businesses,” the co-founder explained.

Jane on the other hand provides health and nutrition advice to her clients as per her dietetic background.

“Balancing multiple roles keeps things exciting, and we bring the same dedication and passion to everything we do.”

It’s a three-for-one deal of keeping burnout at bay, making some extra cash, and finding the time to pursue other interests.

Growing pains

Three Years Old opened its doors with the initial goal of offering a well-rounded brunch menu, said Liz.

Pasta, sandwiches, and waffles were later inclusions, and what started to become readily apparent to them was that their customers tended to come back specifically for certain favourites.

“That’s when we realised the importance of understanding our audience’s preferences,” she explained. “We’ve learnt to study their palate and refine our menu accordingly.”

Of course, adapting their menu to keep the ball rolling is only one part of it. What also needs to be taken into consideration are the people preparing and serving the menu.

“If I could do things differently, I would have focused earlier on building a stronger system for staff training and workflow management,” she shared.

A clear structure lends itself well to smoother operation and therefore less stress overall when it comes to day-to-day challenges.

Staff shortages, operational hiccups, and customer concerns were the examples she gave on what she meant.

For now, the plan for Three Years Old is to strengthen their brand identity, and the two sisters are thinking of launching merchandise to accomplish just that.

Long term, an expansion through opening new outlets is also on the cards.

“We’re currently in the process of surveying potential locations and doing financial planning to ensure sustainable growth,” said Liz.

Though their entry into the cafe scene may have been somewhat gung-ho, there is no better showcase of how much the two have grown than that answer.

Contrary to their name, the business is four years old now, after all.

• Learn more about Three Years Old here.
• Read other articles we’ve written about F&B businesses here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Three Years Old

This M’sian swapped 15 yrs of entertainment for a career in F&B, now runs Red Red Botak Head

The appeal of an “owner-operated” restaurant is that there is a certain sense of connection that is otherwise lost anywhere else.

As Red Red Botak Head founder Liang puts it, customers get to know your name, you get to know theirs, and next thing you know? They want to celebrate their birthday with you.

“I like the fact that I’m here, welcoming people in, trying to get to know them, what their orders are, things of that nature,” the chef explained.

This extra human touch makes a world of difference, and is how he intends to make his restaurant stand out in spite of its foot traffic disadvantage.

The place is located on The Gardens Mall’s top floor inside of BookXcess after all.

Exit stage left

Prior to his now 13-year-long F&B journey, Liang spent about 15 years doing entertainment.

Having been a DJ, an MC, a singer with 3 album releases, and a TV host, he had just about checked every box there was in the industry.

But it wasn’t just the fact that he had basically completed the entertainment circuit that he decided to venture into F&B.

“Being Hainanese, it’s just something that calls out to you,” he explained.

With family members doing restaurants, catering, or running a gerai by the beach, for him it was just something that he couldn’t shake off.

“I think entertainment was great, being on TV, being on screen, being on radio, making music videos, but, you know. It comes full circle,” he said.

“You can’t run away from a calling. And this is where I’m at.”

Liang would go on to open his first restaurant called WhupWhup in 2015, operating out of a former factory that used to churn out yarn.

It was a switch up for the place as double-take inducing as the 2008 AIM winner for best engineered album’s own swap to making food.

In his own words, the end goal wasn’t money but rather to have led a fulfilling life filled with stories to tell come retirement age.

“If I never did scratch that F&B itch, I didn’t want to live my life thinking, ‘Oh, what if I had…’ or ‘I should have…’,” he explained.

An added bonus would also be the fact that, in his eyes, owning a restaurant was the pinnacle of “having something to call your own.”

Doing the dishes, serving friends, and just being present in a place designed and created from scratch with your own two hands—that was the appeal for Liang and what he cites as his greatest motivator.

But as long-time fans and patrons of WhupWhup would know, the restaurant closed its doors in 2020 amidst the pandemic.

The reason, however, was not as simple as not making enough profit to keep the lights on.

“If I remember correctly, lockdown was March 18th. Our boy was born on March 30th,” said the chef.

“Every single day that we were open at WhupWhup doing deliveries, I feared the worst because I never knew which day I would be bringing the virus home to my newborn boy and my wife.”

After about two months of wrestling with that fear, he eventually made the call to pull the plug on WhupWhup.

But the loss of his first restaurant didn’t mark the end of his career as a chef. He got right to work on operating a chicken rice pop-up out of his own home soon after.

Back for seconds

The inspiration for Red Red Botak Head first came about from a drawing his wife made while they were stuck at home.

That same drawing is the restaurant’s logo today, but the idea to use it had to be shelved until he was offered a spot in Mid Valley by none other than BookXcess’ owner.

The location, however, came as just as much of a surprise as it still does to even long-time goers of the mall.

“I didn’t know it was on the rooftop of Mid Valley!” said the founder.

But it was something that he was determined to make work. It wouldn’t be the first time he’d be running a restaurant off the beaten path.

Red Red Botak Head’s dishes are made with a focus on local flavours but with added twists. Amongst Liang’s creations include the chee cheong fun lasagna and buttermilk fried chicken with pink sauce, but one that’s particularly close to his heart is the unagi laksa.

“The sauce was something that came from a childhood dish that my mother cooked,” he shared.

But the “best” part about it was that for the longest time, it was a recipe that she simply refused to teach him.

Frustrated, he would eventually resort to reverse engineering the recipe and bringing his mother in for a taste test to verify the result.

“It took me two tries, but when I brought my mother in, she was like, ‘Eh? How you know, ah?’”

“Not because of you lah, that’s how!”

No pain, no gain

The reason why Liang likes sharing that laksa story is because to him, it is a lesson in giving things a try against all odds.

As Liang himself is well aware of, he has a knack for opening restaurants in no-man’s-lands that people have to actively search for. It’s a handicap to business, which means he has to adapt his marketing strategy to suit.

“You have to be a willing sucker for pain,” said the chef when asked for advice on venturing into F&B.

“I think it’s one of those jobs where it really does affect you on an emotional, mental, and physical level. At any point in time, all three aspects are taxed maximally, so I think you really have to have a passion for it.”

The plan for Red Red Botak Head is to eventually expand to two separate locations. One will be in downtown KL while the other will be up on a hill.

“I won’t name names, but you can put two and two together,” said Liang.

Right now though, the focus continues to be on putting more eyes on the restaurant first.

A challenge for sure, but fresh off the heels of their second birthday, they seem to be doing quite alright for themselves.

• Learn more about Red Red Botak Head here.
• Read other articles we’ve written about F&B businesses here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Red Red Botak Head

2 years in, this M’sian barista has grown House of Wheat to 3 locations across Klang Valley

What would you say is the coffee capital of the world? 

There’s probably a lot of different answers. For one, Malaysia’s own coffee culture seems to be quite advanced these days, with three local coffee shops making it onto a newly minted global list called The World’s 100 Best Coffee Shops list. 

But one answer that would most definitely crop up is Melbourne, Australia. 

And the robust cafe landscape there was what drew Wyman to the industry. 

Hailing from Kuala Lumpur, he had pursued his studies in Melbourne. Working as a barista throughout his uni life, Wyman developed a strong attachment to the craft. 

“However, during the pandemic, I had no choice [but] to come back to Malaysia,” he explained. “For that period of time, I joined the corporate life, pursuing what I majored in: marketing.”

But he only lasted three months in the corporate world. Still yearning for the cafe life, he decided to join a cafe in KL. 

Running his own joint was always a dream of his, though. That’s why when his friend proposed running a dessert cafe together, he immediately took the leap, even though the concept wasn’t exactly what Wyman dreamt of pursuing. 

“It will be one of the best ways to learn how to operate one cafe from scratch,” Wyman reasoned.  

Three years into running the dessert shop, though, Wyman felt that he was finally ready to pursue his initial dreams. With that, he began to reimagine his ideal space and concept all over again.

The result of that was House of Wheat. 

Building the house

To Wyman, House of Wheat is all about community. 

This includes the community that has supported them since day one. It’s also the coffee community, such as other cafe owners as well as roasteries. It’s also the community comprising their own team. 

“Most importantly, I wanted HoW to be a place where everybody can get access to great food, coffee and hospitality,” Wyman said. 

House of Wheat got its start in Cheras, offering a limited number of offerings. The menu items mostly reflected what Wyman enjoyed in Melbourne. But more than just copying them, Wyman added a little Malaysian flair to them. 

“About our sourdough, I will not lie to you that ours is the best I ever had,” he raved. “My partner Jayden has been making this sourdough for years. And when I tried it, all I knew was that his sourdough could be easily accepted by many Malaysians.” 

Wyman described the bread as having a thin layer of crust and a soft, moist middle, complete with a mix of aromatic toasted seeds. Thanks to Jayden’s impressive bakes, House of Wheat has become known for its sourdoughs. 

Opening more houses

These days, House of Wheat’s second location has become quite the hot spot. Nestled in a residential area in Chow Kit, it just had its grand opening earlier this year. 

“Actually, I never thought that we were able to expand this quickly,” Wyman admitted. “Thinking back, all I ever thought about was just providing the best in the neighbourhood.” 

Prior to House of Wheat 2.0, though, the team had already expanded to a second location within Bhub Bouldering, a climbing gym in PJ. 

“In order for my team to learn and grow, I took up a little project (which is Bhub) for the team to learn and experience more than just working in one single place,” the founder explained.  

After observing the team’s performance, Wyman desired to bring more exposure to their brand, making it more than just a neighbourhood cafe. 

“That’s when I started to look for a new place around the city,” he said. 

He visited numerous areas such as PJ, Damansara, and Puchong. It was finally in Tiong Nam where he found the ideal spot.

Opening the new outlet, he thought it would be easy since it would just be replicating the same menu and concept. Little did they know it would be a whole new beast. 

“It was hard because the layout is triple the size of our Cheras branch,” Wyman pointed out. “With an overwhelming crowd, the fairly new team is hanging on the edge. Operating in Chow Kit feels like a public holiday every day.”

Even when the team is tired from the day, Wyman still strives to do training after their service, believing that’s how you can perfect the craft. 

Empowering members of the house

Thinking back to the early days, Wyman recalled that it was quite tough. The team had to fork out all the funds from their own pockets, spending everything they had. 

Thankfully, it seems like their hard work has paid off. Today, House of Wheat has even brought on some new investors, and any earnings have been reinvested to grow the business. 

Financing aside, there have been many challenges along the way. A big one is labour, which was particularly challenging as they expanded, since they had to hire and train the staff way before 2.0 even launched. 

“Throughout the process some left and some stayed. Working with humans is always tough and a lot of training needs to be done,” he shared. 

It’s also challenging to travel from branch to branch, which is necessary to control the quality of food and services in all locations. 

“I’ve learnt to manage better through communication and just facing directly to one PIC of each branch, therefore jobs are delegated so that things can still be overseen easily,” he said. 

Today, House of Wheat has around 30 team members. According to Wyman, their culture has always been about supporting the staff members, empowering them to grow in the industry and in their profession. After all, Wyman was once in their shoes. 

“I always think back on my days and what I sought for as an employee, and now as an employer, I try my best to answer them or help them out,” he said. “A clear growth path in the company is important for the team to know, so at least my vision and mission is clear for the team to achieve together.”

From a house to a home

Like many entrepreneurs, Wyman does dream of expanding to other states, but with the second outlet, he has quickly realised that they would need a central kitchen. This is especially the case if they want to venture into their own roastery. 

“As for this moment, I am happy to stay fully owned by ourselves,” he shared. “There are no thoughts of making it a franchise or entering any malls at the moment.”

From one neighbourhood to the next, House of Wheat aims to stay true to their humble roots, prioritising a quality cup of coffee at a time.

• Learn more about House of Wheat here.
• Read other articles we’ve written about F&B businesses here.

Also Read: At 23, he coded a startup in his bedroom. Now, his M’sian HR firm serves 450+ global clients.

Featured Image Credit: House of Wheat

Alliance Bank banks on pickleball’s growth in M’sia, set to co-host a tournament & summit in April

It feels like you can’t go anywhere these days without hearing something about pickleball, or just straight up seeing a pickleball court. Everyone and their mums seem to have tried the sport, and most appear to really enjoy it. 

But even so, it wasn’t on our bingo cards this year for Malaysia’s own Alliance Bank to become a pickleball stan, too. 

First on the court

In a February 28 press release, Alliance Bank announced that it has become the first bank locally to champion pickleball. You might be wondering: why?

Group Chief Consumer Banking Officer of Alliance Bank, Gan Pai Li, said: “The rapid growth of pickleball in Malaysia presents an exciting opportunity for us to engage with this vibrant community.”

To do this, the bank has announced strategic partnerships with Pickle Social Club (PSC), a pickleball court operator, and Courtsite, a local sports platform. 

Gan shared, “The growing presence of both Pickle Social Club and Courtsite in the sports and social scene provides an excellent platform for us to connect with diverse communities. We believe that this partnership will enable us to further engage with the growing pickleball community and set the stage for the sport’s next phase of growth in the country.”

The collaboration also aligns with the bank’s efforts to accelerate the growth of the emerging affluent segment, introducing tailored financial solutions that support their lifestyle and aspirations.

A tournament and a summit 

In accordance with this partnership, Alliance Bank will be the title sponsor of the first-ever KL Open Pickleball Championship 2025, set to take place from April 25 to 27, 2025 at Pickle Social Club, The Courts at KLGCC Resort. 

The landmark event is expected to attract over 600 players, making it one of the largest pickleball tournaments in the country.

Mark Choo, the co-founder of PSC, said: “Our partnership with Alliance Bank—the first bank to champion the sport—marks a major milestone. The upcoming KL Open Pickleball Championship 2025, our biggest tournament to date, reflects just how fast the sport is growing.”

In addition to the KL Open, there will also be the inaugural Pickleball Summit 2025. Organised by Courtsite with support from the Malaysia Pickleball Association, this will take place on April 25, 2025 at Kuala Lumpur Golf & Country Club. 

The summit will bring together over 300 pickleball facility owners, investors, suppliers, and key stakeholders to provide exclusive insights into Malaysia’s pickleball boom.

There’ll also be investment opportunities, expert-led panels on scaling sports centres, and networking opportunities to foster new partnerships and industry growth.

Their turn to serve

On top of hosting the events, the Alliance Bank Visa Virtual Credit Card (VCC) will also offer benefits for the pickleball community, particularly when booking courts or purchasing pickleball equipment. 

The exclusive privileges for its credit cardholders include:

• Priority court bookings at PSC: Cardholders will enjoy a 10-day advance access instead of the usual seven days, catering to the high demand for court slots.
• ⁠Special cashback incentives: Court bookings made via Courtsite will grant cashbacks.
• Sports brand vouchers: New applicants for Alliance Bank credit cards will receive an exclusive sports brand voucher.

The CEO of Courtsite, Samuel Siew, shared, “This collaboration came about through shared love and passion for this sport by reaching out to the pickleball community through payments via the VCC. It demonstrates a clear focus on innovation, personalised service, and community engagement in true ESG fashion.”

At Vulcan Post, we’ve seen a lot of new pickleball businesses crop up recently, reflecting a real demand for the sport. With that in mind, it’s great to see a bank like Alliance step in to serve and support this audience. 

• Learn more about Alliance Bank here.
• Read other articles we’ve written about pickleball here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Alliance Bank

This M’sian couple never expected to run a wedding gown empire, but here they are 17 yrs in

[Written in partnership with Gelly Wee Wedding Gown, but the editorial team had full control over the content.]

Gelly Wee, the founder of the eponymous Gelly Wee Wedding Gown, never quite expected to be an entrepreneur. At least, not for wedding gowns.  

“I began my career as a makeup artist,” she shared with Vulcan Post. “I sort of stumbled into the bridal industry, but once I saw the joy on brides’ faces when they found their perfect gown, I knew I’d found my passion.”

Joining her creative visions is Gelly’s husband and partner-in-crime, Json Ler. A former photographer, Json is now the CEO of Gelly Wee Wedding Gown, tasked to ensure everything runs like a well-oiled machine at the company. 

“We’re a dynamic duo,” Gelly proudly shared. “Together, we’ve turned a few gowns into a full-fledged brand known for luxury, style, and helping brides shine on their big day. It’s been an amazing journey, and we’re just getting started.”

Saying yes to the business

Although starting Gelly Wee Wedding Gown wasn’t exactly planned, there’s no doubt that it was a venture filled with passion. 

As a makeup artist, Gelly worked on a lot of bridal clients, getting them ready for their big day. However, she noticed that some brides’ wedding gowns didn’t quite match their beauty or vibe. 

“One time, a bride loved her makeup but felt her gown wasn’t doing her justice,” Gelly pointed out. “So, I offered her one of the few gowns I had, and when I saw her happiness, I realised, this is what I wanted to do.”

“That feeling of helping brides feel confident and beautiful really inspired me to step into the bridal gown world.”

With that, Gelly Wee Wedding Gown got its official start in 2008. 

As inspired as the founder was, though, things weren’t easy in the beginning. 

“After a failed business partnership, I was left with just five wedding gowns,” she opened up. “But I took that as a new starting point.” 

Fuelled by past failures, Gelly persevered, growing her wedding gown business to where it is today. 

Bringing international designs to Malaysia

In pursuit of the perfect wedding outfit, some brides travel overseas to get the perfect gown, unable to find their ideal dress locally. 

This has become especially the case as Malaysian brides grew more fashion-savvy and global-minded.

Noticing this, Gelly thought, “Why not bring international designer brands to Malaysia and give brides access to those stunning designs without the need to go abroad?”

That’s how Gelly Wee Wedding Gown became one of the go-to Malaysian brands for internationally renowned bridal designers, carrying the likes of Elie Saab, Berta, Joli Poli, and more. 

“It wasn’t about competing with local designers. In fact, I have so much respect for the incredible talent we have here in Malaysia,” the founder clarified. “Instead, it was about filling a gap and giving brides more options.” 

Ultimately, it’s all about making sure every bride who walks into Gelly Wee Wedding Gown finds a gown that makes her feel stunning and unique—a gown where brides can proudly and assuredly say yes to. 

Curating the collection 

Just because the team wants to offer the perfect dresses to their brides doesn’t mean they’ll carry anything under the sun, though. 

Instead, Gelly Wee Wedding Gown prides itself on offering the best the industry has to offer. 

“I look for brands that are known for their superb craftsmanship, attention to detail, and luxurious materials,” Gelly said. 

“A wedding gown isn’t just a dress, it’s a piece of art. The stitching, the fit, the flow of the fabric, everything needs to be perfect. Brides deserve gowns that make them feel special and stand up to the importance of their big day.”

She also loves going for brands with a distinctive design flair. From intricate lacework to bold silhouettes, Gelly believes that each designer needs to bring something unique to the table. 

“I want our brides to feel like they’re getting something exclusive and not just another mass-produced gown,” she reasoned. 

The team also keeps a close eye on global bridal fashion trends. If a particular style is making waves in other parts of the world, then Gelly Wee Wedding Gown should be the one bringing it to Malaysia. 

Of course, every bride’s dream is different, so diversity in style is important. The business aims to carry designs that suit different wedding themes, from beach weddings to garden ceremonies, from grand ballroom affairs to minimalist celebrations. 

“I don’t just look at what’s trendy, I think about how a gown will make a bride feel,” Gelly added. “Does it bring out her personality? Does it make her smile from ear to ear? I believe a gown should match a bride’s vibe, body shape, and wedding theme, whether she’s walking down a beach, a garden aisle, or a glamorous ballroom.”

Selling dreams, not dresses

At the end of the day, the wedding industry is a multi-billion dollar one, and that’s because weddings are more than the sum of all the tangible parts—it’s all about the meaning we assign to it. 

Wedding dresses aren’t just dresses. They’re an encapsulation of a bride’s identity and aspirations, a culmination of a beautiful union between two people. 

Beyond wedding gowns, the business has also scaled up to offer suits for men. After all, it’s their special day, too. This part of the brand, rather suitably, is called The Man Suits. 

“When I founded Gelly Wee Wedding Gown, my vision was pretty simple yet powerful. I wanted to help brides look and feel their most beautiful and confident on one of the most important days of their lives,” Gelly shared.  

“For me, it was never just about selling a dress; it was about creating a special, joyful experience for each bride.”

17 years in, this objective still hasn’t changed. Holding true to Gelly’s original mission, the team continues to help brides across Malaysia say “I do.” 

• Learn more about Gelly Wee Wedding Gown here.
• Read other articles we’ve written about Malaysian startups here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

S’pore’s youth are speaking up & they want to be heard, here’s how you can join the movement

[This is a sponsored article with the People’s Association.]

You’ve got ideas, concerns, and aspirations—but who’s really listening, especially if you’re from the younger generation? 

Too often, youth perspectives are overlooked, but the FutureYOUth movement has been making moves to change that. 

Led by the People’s Association Youth Movement (PAYM), which was set up in 1971 as a core youth movement in Singapore, this nationwide initiative empowers young Singaporeans to take action on their top-of-mind concerns—with the full support of the People’s Association.

Here are the initiatives they’ve taken so far. 

What have they done so far?

Since its launch in 2023, FutureYOUth has actively engaged youths, gathering insights from 127,000 of them to understand their biggest concerns across three themes: mental health, racial and religious harmony, and sustainability and the environment.

These themes were selected based on conversations with youths, reflecting the issues they care about the most. 

To foster meaningful conversation and action, they’ve hosted a variety of events, engagements, and community initiatives like the FutureYOUth Marketplace, where youths could champion the causes they are most passionate about.

They’ve also organised and facilitated community bonding activities, helping youths connect with peers in their neighbourhoods and district-level focus group discussions to provide safe and inclusive spaces for young people to share their experiences, insights, and perspectives.

These initiatives were successfully implemented through PAYM’s collaboration with cause-based groups, faith-based organisations, interest groups, uniformed groups, schools and institutes of higher learning.

Through these efforts, FutureYOUth has gathered insights from Singapore’s youth on the three key pillars, and here’s what they had to say:

1. Mental Health

Mental health remains a pressing concern among Singapore’s youth, with slightly over a quarter of young adults aged 18 to 29 struggling with poor mental health. A more recent report also revealed that one in three youths aged 15 to 35 experienced severe or extremely severe symptoms of depression, anxiety and/or stress. 

Many young Singaporeans recognise the importance of seeking help—in fact, about 74.3% of respondents from the white paper by Project Hayat are willing to access support services for suicide in Singapore when needed. 

That said, the report also stated that the majority of the respondents expressed hesitation to seek help, expressing concerns about the effectiveness and accessibility of mental health services. 

These findings highlighted that prioritising mental health is more than just managing emotions and stress—it’s about fostering a strong support system and addressing mental health without stigma. 

2. Racial & religious harmony

According to a survey by IPS and OnePeople.sg, the majority of youths in Singapore still see racism as a pressing issue, with younger respondents less likely to indicate a high level of racial and religious harmony—indicating that racism is still a prevailing issue. 

However, there is growing optimism. Young people are more likely to express a strong belief in learning from other racial and religious groups, hinting that conversations around racial and religious harmony are more open today than they were a decade ago. 

Additionally, 68.5% of respondents aged between 18 and 35 years old are reported to have smaller but more diverse social circles, reflecting the positive byproducts of growing up in a more racially and religiously integrated society. 

3. Sustainability & environment

The impacts of climate change on Singapore’s weather are already being felt, with scientists estimating that the city-state experienced 122 extra days of dangerous heat last year. 

A strong majority of youth recognise the urgency of the situation—76% of youth respondents expressed feeling fearful and sad about the potential impact of climate change, and one in two are taking active steps to reduce their environmental footprint. 

Join the movement and maybe have fun, too!

With these findings, the FutureYOUth movement aims to spark conversation and empower the youth to lead initiatives for the wider community. 

On March 1, 2025, they will be hosting a pivotal event at Civic Plaza, Ngee Ann City, with booths full of fun activities for all. This event will mark a significant milestone in PAYM’s mission to ignite youth participation in building a caring, united Singapore.

Find out more about the event and be part of a movement that values youth perspectives here. 

• Learn more about PAYM here.
• Read more stories we’ve written on Singapore affairs here.

Also Read: After surviving cancer, this ex-architect started an eco-friendly clothing brand in S’pore

Featured Image Credit: People’s Association Youth Movement (PAYM)

Qanvast’s ex-owner pivoted his biz to run wedding fairs, now makes million-dollar revenues/yr

Having a wedding is a big deal. From choosing the perfect venue to finding the dream dress, every detail matters.

However, finding the right vendors can be challenging and overwhelming, and unfortunately, it has resulted in some horror stories.

Common issues include couples not knowing whether they are getting what they paid for and being unable to compare different vendors side-by-side—the very pain points that Hitcheed is trying to solve.

Adapting to sustain

Chee Yang Tan, 48, is no stranger to entrepreneurship. He previously co-founded and launched the home renovations platform Qanvast with Benjamin Han and Daniel Lim in 2013 before he exited the business in 2016.

After his departure, Chee Yang pivoted to the wedding industry and started formulating a solution that could help other couples in organising their wedding. He soon launched a one-stop shop mobile app that allows users to discover different wedding vendors and engage them for their services.

This includes hotels and other venues, bridal studios, photographers, videographers, and other service providers such as florists, hair and makeup artists, and more.

With a clear concept, Chee Yang said that he invested S$70,000 of his personal savings, approached a variety of vendors, and relied on the skills he gained when he was at Qanvast, from cold calling and emails to meetings to try to onboard them onto the app.

However, that proved to be a major obstacle for the business, as many vendors were more familiar with traditional forms of advertising, such as magazines and trade fairs—leading him to experience multiple rejections. It also did not help that the mobile app was not getting traction in Singapore.

This was when Chee Yang made the decision that would change the trajectory of Hitcheed—to discontinue the mobile app and pivot to organising wedding events.

He explained that having physical events makes for more effective advertising for his vendors, and couples could get inspiration and meet different types of vendors at one location to enquire about their offerings.

Transitioning to wedding fairs

Currently, Hitcheed is known for its wedding fairs—Wedding Wonderland and Bridal Market, with the former being held thrice a year. The Bridal Market allows visitors the “rare” chance to try out gowns on-site, which Chee Yang claims to be the first to be offered in Singapore.

However, some vendors at wedding fairs often hard sell their products to visitors, and some have voiced it out.

Is Hitcheed any different?

After reading 12 Google reviews and a few social media posts from local creators, the general consensus was that there was no hard selling, and many couples were able to achieve their goals without much of a hitch.

While we admit that there was not a large enough sample size to determine their credibility, it seemed that the company attempts to switch things up to attract a wider audience by offering “trendy” event activities such as Personal Colour Analysis, Tarot Card Readings, and customised door gifts.

If it sounds gimmicky, let’s change our perspective slightly. Just like fashion and beauty, the wedding scene is one that changes often due to trends and consumer behaviours. Moreover, Hitcheed needed to establish itself amongst decade-old brands in the local wedding industry—all of which took time.

According to Chee Yang, the company held less than five to eight events each year and brought in around S$600,000-S$800,000 in annual revenue during their early days. Things only became more challenging when the events industry took a massive hit during the COVID-19 pandemic.

“During COVID, we were not allowed to do any big scale events, and the company lost S$30,000-S$50,000 every month until 2023 when events can resume and slowly pick up.”

Fortunately for Hitcheed, the company found success from their wedding fairs and has since expanded its events portfolio beyond the wedding industry: Home By Hitcheed, which is their interior design event, Not So Little Fair for kids, and their most recent addition, Fitxpo for fitness enthusiasts.

However, with all of their events offering free admission to visitors, one might wonder—how did Hitcheed recover from the pandemic and earn their money?

Chee Yang shared that the company solely earns through booth sales, meaning that vendors are required to pay for a booth, which ranges between S$2,000 to S$20,000, depending on booth size.

He added that they are now holding 20 events a year and have expanded their team to cope with the demand, which allowed them to bring in S$3 million in annual revenue in 2024—but he does not plan to stop there.

In the short term, we will continue to hire more talented staff and we hope to double our number of events in the next two years. We are still taking up a very small market in the lifestyle consumer events space and will [also] be exploring more different event verticals in the next two years.

Chee Yang Tan, founder of Hitcheed

• Learn more about Hitcheed here.
• Read more stories we have written on Singaporean businesses here.

Also Read: Some say romance & work don’t mix, but this S’porean cake shop’s 2nd-gen owners beg to differ

Featured Image Credit: Hitcheed

You’ve likely seen this nose strip online. Here’s the truth behind the Malaysian biz.

If your online algorithm is anything like ours, you would have come across one of the countless videos PeakFlow, a local nose strip brand, has posted online. 

They typically follow the same effective formula: “Someone tries PeakFlow.” These people could range from a student and influencers to pro athletes and even Malaysian politician Syed Saddiq himself. 

If you looked up the business some months ago, you might’ve come across an interesting page on their website about the founder’s story. This page shared that the 54-year-old founder had struggled with a deviated septum and chronic nasal congestion. 

Intriguing, right?

But speaking to the founder of PeakFlow, we learnt that the page was supposedly wrongly posted, and the information on it had been fictitious. 

So, what’s the true story behind the business? 

The real 23-year-old behind the business

Instead of being 54 years old like we thought, the founder, Kooi, is actually still a full-time student who’s pursuing civil engineering. 

“The reason I started PeakFlow is that I am the kind of person that cannot have a boss or take orders or instructions,” he claimed to Vulcan Post. “I had a 9-5 job right after Form 6 and I hated it.”

Rather than a follower, Kooi is more of a risktaker and a hustler. He explained that one reason he started PeakFlow is because he’s “always looking for ways to make money.” 

In fact, he has founded several other businesses before, including an e-cig business and a brand selling libido-enhancing chocolates. 

The jump from those products to nose strips might seem quite big for some. 

Kooi explained that the idea for PeakFlow came from his own interest in martial arts. While watching a match, he saw an ad for a brand selling a nose strip product that aided with sleep. 

“The first thing I did after I found out about that was to check if there was anyone selling it on Shopee,” he said. “Luckily, there were only those nose strips that you can find in the pharmacy— skin-coloured, flimsy, and they don’t even do anything.”

He even bought the nose strip sponsoring the martial arts match he was watching, but felt that the product could be further improved. Believing that he could do a better job, he decided to start his own venture—PeakFlow. 

Scientifically proven to help?

More than sleep aid, however, PeakFlow was designed to last through extreme activities. 

“The traditional nasal strips are always marketed towards sleep,” he pointed out. “But why don’t we want better breathing at other times? Especially during sports, when we are out of breath. PeakFlow helps you breathe better, smoother, and recover faster. That’s what it does.”

He explained that the product has three spring-like bands built into the strip which work to expand the wearer’s nose, allowing smoother breathing. 

“We purposely target the fitness market to differentiate ourselves with the nasal strips you find in the pharmacy,” Kooi shared. 

According to PeakFlow’s website, benefits of the product include boosting performance, reducing snoring, enhancing recovery, elevating energy levels, increasing focus and concentration, supporting respiratory health, reducing daytime fatigue, and promoting oral health. 

All these benefits sound great, but from what we can tell, PeakFlow hasn’t actually reported conducting any measurable research on these benefits. 

It’s vital to note that some research has shown that there is no evidence to support that nose strips can enhance athletic performance. 

It is reported by industry publications that they provide zero improvement in VO₂ max (a measurement of maximum oxygen consumption during exercise that’s often used as a proxy for aerobic fitness), heart rate, or RPE (rate of perceived exertion).

But then again, there are other studies that claim that athletes wearing external nose dilation strips’ respiration time to exhaustion was longer. 

In any case, the sample size for many of these studies are quite small. Hopefully, PeakFlow will be able to conduct their own studies providing the eight benefits they listed. That said, benefits such as “increasing focus and concentration” may be hard to measure. 

The website also uses language such as “unlock your full oxygen potential” through their products. Note that this claim doesn’t actually mean that your oxygen levels will be improved. 

Kooi clarified, “PeakFlow is not designed to increase oxygen levels. It is to help you breathe smoother. Only when you put it on will you feel its effect.”

With a grain of salt

“I don’t know where you found this on the website, this is never published, and it is not real.”

This was the confused message that Kooi had sent us when asked about the founder’s “deviated septum.” At the time of us reaching out to the founder, the page had been live on their website, though it was later taken down.

Just goes to show that instead of assuming everything you see on the internet is true, it’s important to develop the habit of digging deeper and doing your due diligence.

Yet, it is somewhat inspiring to see how this young entrepreneur has been able to scale a simple idea into a full-fledged business. 

There’s no doubt that Kooi has some marketing chops, having posted numerous viral videos online that have amassed millions of views. 

He claims that PeakFlow has brought in RM1.9 million revenue in its first six months.

“I started PeakFlow with the last RM10,000 I have,” he claimed to Vulcan Post. “It’s not the capital that matters. You don’t need much to start a business.”

Believing in the product, the 23-year-old entrepreneur hopes to continue growing PeakFlow, perhaps even bringing it abroad.

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

Also Read: At 23, he coded a startup in his bedroom. Now, his M’sian HR firm serves 450+ global clients.

Featured Image Credit: PeakFlow

M’sia hit record RM163.6 billion in digital investments last year, MDEC credits these factors

Digital investments in Malaysia hit a record RM163.6 billion in 2024, more than triple of the RM46.8 billion in 2023. 

According to a press release by MDEC, this is thanks to a stable government and pro-business policies in reinforcing the country’s reputation as a regional tech hub.

Moreover, strong infrastructure and strategic public-private partnerships have strengthened investor confidence in Malaysia as a leading digital hub. 

MDEC further added that a supportive regulatory framework and Malaysia’s push into AI and quantum computing further accelerated growth, attracting high-value global investments. 

These include investments from global giants like Google, Microsoft, and Bytedance. 

This report follows the Malaysian Investment Development Authority (MIDA)’s announcement that Malaysia secured RM378.5 billion in approved investments in total last year. 

This is the highest in Malaysia’s history, marking a 14.9% year-on-year increase from the previous record of RM329.5 billion in 2023.

“As an agency under the Ministry of Digital, MDEC continues to work closely with MIDA and other government agencies to attract more strategic investments,” said MDEC CEO Anuar Fariz Fadzil.

Attracting foreign and domestic investments

It’s clear that foreign investor confidence in Malaysia’s digital sector remains strong. 

MDEC reported that the substantial top five countries with the highest foreign direct investment (FDI) inflows are Singapore (RM57 billion), the United States (RM23 billion), China (RM12 billion), Australia (RM2.6 billion), and India (RM2 billion).

At the same time, domestic direct investments (DDI) continue to rise. MDEC has played a pivotal role in this through strategic initiatives and programmes. 

The top five states by Malaysia Digital (MD) companies’ inflows were recorded in the Klang Valley (RM136 billion), Johor (RM22 billion), Penang (RM3 billion), Sabah (RM423 million) and Sarawak (RM280 million). 

Investments in data centres and cloud infrastructure accounted for 76.8% of total approved digital investments in 2024, a sharp rise from 55.5% in 2023. 

The establishment of a dedicated Data Centre Task Force, spearheaded by MITI Minister Tengku Datuk Seri Zafrul Tengku Abdul Aziz and Digital Minister Gobind Singh Deo, is set to drive further growth while ensuring it aligns with long-term sustainability goals, balancing expansion with environmental responsibility.

Anuar shared, “MDEC stands steadfast in sustaining this strong investment momentum and working closely with MIDA to achieve the targeted 5% investment growth in 2025.”

Tapping into the money 

With Malaysia’s digital investments reaching unprecedented heights, there’s no better time for Malaysian SMEs and startups to ride this wave of growth. 

The presence of global tech giants like Google and Microsoft signals opportunities for local businesses to embrace AI, cloud computing, and next-gen digital solutions. 

Paired with strong government support and rising domestic investments, the stage is set for homegrown innovators to scale, compete, and lead in the digital economy. 

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

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Microsoft

These 3 M’sian businesses beat 590 others to win the Alliance Bank BizSmart® Challenge 2024

[This is a sponsored article with Alliance Bank Malaysia Berhad.]

What do Christy Ng, myBurgerLab, Amazin’ Graze, Salad Atelier, and BloomThis have in common?

Other than being popular Malaysian brands, they’re alumni of the BizSmart® Challenge by Alliance Bank Malaysia Berhad.

Alliance Bank launched the BizSmart® Challenge in 2013 to celebrate and recognise Malaysia’s top emerging enterprises. 

Now in its seventh edition, the bank introduced the “Accelerator Edition” in June 2024 to commemorate its 10-year milestone. It offers cash prizes, mentorship, business training, potential business funding from venture capitalists, and preferential financing opportunities.

This season, the panel of judges hailed from 1337 Ventures, 5X Capital, Credit Guarantee Corporation (CGC), and Cradle to evaluate alongside Kellee Kam (Group Chief Executive Officer, Alliance Bank) and Raymond Chui (Group Chief Business and Transaction Banking Officer).

30 shortlisted contestants were selected from a pool of 593 entries and participated in a four-day accelerator programme and business coaching to prepare for the intense business pitching rounds. These finalists had to deliver a five-minute business pitch and a 60-second elevator pitch to secure a spot in the Top 10.

The Top 10 finalists were awarded the “Golden Ticket” to advance to the next stage, and for the first time, three Wild Cards (non-finalists) were awarded “Golden Tickets” due to their impressive business potential. 

Fun fact: A concept introduced to the BizSmart® Challenge Accelerator in 2024, Wild Cards are businesses that impressed the judges with their high standards in delivering pitches during the 60-second elevator pitch round. 

Alliance Bank shared that the purpose of the Wild Card is to encourage businesses that showed potential but were not placed within the Top 10. It provides a good opportunity to uplift more homegrown businesses.

During the Grand Finale, the 13 finalists pitched their businesses in under three minutes for a chance at a share of RM550,000 in cash prizes, funding, and financing opportunities.

Finally, three came out on top as 2024’s winners. Here’s who they are and what they do.

Meet the 3 Malaysian businesses who impressed the judges

1. BioLoop

Winning a total of RM265,000 and the title of Champion in 2024’s BizSmart® Challenge Accelerator Edition is local biotechnology firm, BioLoop.

Founded in 2020 by Mah Jun Kit, BioLoop focuses on addressing global food security challenges and organic waste management. With a heavy focus on palm oil byproducts, the company converts waste into high-value protein and organic fertiliser. 

This is achieved using Black Soldier Fly larvae (BSFL), where palm oil waste is fed to the larvae. After the larvae mature, they’re harvested and processed into protein-rich feed for aquaculture and poultry.

The byproduct of the larvae (called frass) serves as organic fertilisers that are packed with essential nutrients for plant growth. Combined, BioLoop’s approach offers a sustainable solution for producing animal feed and fertilisers while also diverting palm oil waste from landfills or being dumped in the estates.

Since its establishment, BioLoop has upcycled over 10,000 metric tonnes of organic waste and they’ve diverted over 20,000 tonnes of greenhouse gases from the atmosphere, they shared. To put it into perspective, that’s more than 50 blue whales’ worth of organic waste! 

Aside from the cash prize, the firm was also awarded multiple accolades, such as the Cradle Partner Selection Award and CGC Category Award.

2. Gula Cakery

Coming in second place was Malaysian F&B group, Gula Cakery. The brand also won the CGC Category Award and brought home a total of RM105,000 for its dedication to quality and community.

Once a home baker, Nor Arieni Adriena has grown her first Kota Kemuning store into a business group with seven brands across more than 10 outlets—Gula Petite Cakery, Gula Creamery, Andra, Malaiqa, El Ocho, Arieni’s Roti Jala, and MN Coffee.

Despite expanding to other cuisines, Gula Cakery is probably best known for its cakes, the staple offering that propelled the brand forward.

The group is now in its tenth year of operations and remains a popular spot for neighbourhood crowds. Its latest outlet carrying the Gula Petite label recently opened in Sunway Pyramid’s newly renovated Oasis wing.

3. HiiVolt

The business that bagged the second runner-up title is HiiVolt, one of Malaysia’s first providers of extended warranties for hybrid vehicle batteries. 

“We understand the unique challenges faced by hybrid vehicle owners and dealerships, and have designed our services to offer unmatched protection and peace of mind,” the brand’s website states.

With its service centre accredited by MyHijau, Malaysia’s official green recognition scheme, the business is dedicated to offering consumers a cost-effective solution that reduces automotive waste and carbon footprint. 

Some of the company’s innovative solutions include eco-friendly battery regeneration and refurbishing services to further support the local green automotive industry.

Not part of the initial 10 finalists, HiiVolt is one of the three Wild Card participants. 

In total, HiiVolt received RM65,000, which includes the Cradle Partner Selection Award, CGC Category Award, and Investor’s Choice Award by 1337 Ventures.

Celebrating excellence and recognising outstanding SMEs 

The remaining 10 finalists did not walk away empty-handed as each of them received RM5,000 as part of the Entrepreneur Recognition Award from Alliance Bank. 

Other award categories included:

• Partner Selection Award by Cradle, which was awarded RM10,000 to BioLoop, Fubizo, HiiVolt, Mindhive, and Ventamin
• CGC Category Award, which is valued at RM5,000, was awarded to Aenon Solutions, Asia Farms Network, BioLoop, Fubizo, Gula Cakery, HiiVolt, Mindhive, Sin Boon Kee, Ventamin, and Xin Seng Fatt
• Investor’s Choice Award by 1337 Ventures, was also awarded to Mindhive and HiiVolt to highlight their potential and offered capital funding to scale the business

These awards underscore the Bizsmart® Challenge programme’s dedication to nurturing a diverse array of high-potential SMEs by providing them with the tools and opportunities needed to make meaningful strides in their respective industries. 

“With the invaluable support of our esteemed partners (CGC, Cradle, 1337 Ventures, and 5X Capital), we are committed to providing mentorship, industry insights, resources, and opportunities for SMEs to thrive,” said Mr. Kellee Kam, Group CEO of Alliance Bank.

“In our endeavour of becoming The Bank For Life, we remain focused on empowering the next generation of business leaders to make a meaningful impact in their industries and communities.”

To celebrate the journey and accomplishments of all participants, a special film of the Alliance Bank BizSmart® Challenge Accelerator Edition will be released for public viewing soon. 

This feature-length film covers the entire journey of 2024’s Challenge, sharing the stories and determination of participants in going through the six-month programme.

• Learn more about Alliance Bank BizSmart® Challenge Accelerator Edition here.
• Read about other Malaysian startups here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Alliance Bank Malaysia Berhad

Singapore MOE list of degrees that pay S$7,000 or more to the top 25% of fresh graduates

Disclaimer: Any opinions expressed below belong solely to the author. Data sourced from the latest Graduate Employment Survey by Ministry of Education.

It’s this time of the year again—Graduate Employment Survey (GES) is in, with employment and salary data for graduates of Singapore’s public universities.

News outlets have already covered the general findings that fewer fresh grads were able to find work but those who did earned more money on average, with the median gross monthly salary (excluding employer CPF) hitting S$4,500, up from S$4,317 last year.

All of this is useful but I prefer to look deeper and see what the ambitious students can aspire to and which degrees offer the best chances of landing a very well paid job straight out of university. Fortunately, GES provides some insight into that as well.

Why settle for less?

Median is instructive of what the “average” outcomes are, somewhere in the middle. But how well can your effort be rewarded if you work harder to get yourself maybe not to the very top but at least the upper 25% of alumni (75th percentile)?

Here are the courses that gave their best bachelors the highest salaries in 2024:

$7,000 or more

$6,000 to $7,000

Unsurprisingly the list is dominated by technical courses in various branches of computer science. It is interesting, however, that the top spot was clinched by Business Administration. Lawyers, as usual, can expect good pay—though scoring better than your peers doesn’t seem to translate into higher salary.

There’s some good news for those pursuing arts—a Bachelor of Arts at NUS can land you an offer of over S$6,000 if you do well enough.

Is the extra effort worth it?

It’s up to you to decide, really. Being a better student can translate into a roughly 15% higher starting pay in most cases—or about S$10,000 to S$12,000 annually at this pay grade.

Of course it also depends on your success in job hunting, your employer, and your ability to sell yourself to him.

Nevertheless, even after your portion of CPF and tax are deducted, this is at least an extra good holiday or two, extra money for downpayment on your apartment, or seed cash for a side hustle for those more entrepreneurial types.

Plus, these amounts compound over time and a higher starting pay sets you up for future pay raises and bonuses commensurate with the level you’re already at.

Which is why getting those extra accolades at school, while not paying off instantly, is likely to translate into real money the moment you step out the door of your university.

Featured Image Credit: zdl / depositphotos

Serving a rare cuisine in M’sia, this restaurant is finally opening a 2nd spot after 9 yrs

Here in Malaysia, there’s always a little something for everyone. Be it Peranakan, Korean, a classic Western, or something novel, when it comes to food, we’re certainly spoilt for choice beyond just a comfy mamak restaurant.

In the short time that I’ve been with Vulcan Post, I’ve also come to learn that our dessert game is getting up there as well.

It almost feels like an evolution of our trading hub roots as cultures continue to come and mix with our own, forming the Malaysia of today.

However, if you’re craving Macanese cuisine, things might be a little tricky. It’s not exactly the most popular thing in our country.

But that’s not to say that it doesn’t exist here.

My first exposure to Fat Tea Macanese Food located in Petaling Jaya was through one of Foodiver’s posts, and it immediately intrigued me.

Headed by June Yap and the now-retired Susana Batalha, this eatery claims to be the first and only Macanese restaurant in Malaysia. 

Such a statement is, of course, difficult to verify. But the fact that the Macau Government Tourist Office collaborated with them in 2019 should be plenty indication that they are the real deal.

Taste of home

Fat Tea’s two co-founders met through a mutual friend five years before opening their restaurant in 2016.

June is a local entrepreneur who’s been involved in KL’s dining scene since the 2000s and is the one responsible for the place’s decor.

Previously, she ran Oriental Cravings, a Chinese restaurant in 1 Utama following in the footsteps of her parents and grandparents.

“I don’t know how I ended up in the F&B business!” she shared.

“When I was young, when I saw my parents and grandparents working too hard, I told myself I never want to go to F&B. But I guess I have the genes?”

Susana, on the other hand, is herself Macanese, being born in Macau to a Portuguese mother and Macanese father. She previously operated a cafe in Sydney for over 17 years before moving to KL with her partner.

Prior to her retirement just last year, she worked as the business’ chef and it is her heritage that gives Fat Tea the confidence to call its dishes “authentic.”

“Both my parents are great cooks. My mom was a dessert queen and my dad used to cook every chance he could,” said the co-founder in an interview with our sister company Discover KL.

“We wanted this restaurant to be an authentic take of what I could remember of Macanese food.”

As per Fat Tea’s website, Macanese cuisine is a mix of Cantonese and Portuguese culture.

It finds its origins in Portuguese sailors and settlers who brought European ingredients along with “other favourites” to Macau.

These “favourites” originate from major trading posts such as the Western Cape in South Africa, Goa in India, and Melaka where Susana’s great-great-grandmother actually happens to be from.

As June puts it, you could say that Macau is home to one of the world’s first instances of fusion cuisine.

A balancing act

The dishes served at Fat Tea consist of Susana’s passed down recipes primarily handed through word-of-mouth.

Preserving these recipes is thus crucial to the business and is something that they make sure to not lose sight of, especially now with her moving back to Sydney.

Being the national dish of Macau, one can naturally expect to find minchi on Fat Tea’s menu. It is a combination of minced meat stir-fried with vegetables, usually served alongside rice and eggs.

Fat Tea’s take on minchi specifically uses pork mince, onions, diced fried potatoes, long beans, and a fried egg. “Chi yau cha,” or pork lard cooked to a crisp, is also served on the side.

Patrons will also be able to find Macau’s ever famous pork chop bun amongst the restaurant’s lineup as well. Their version is prepared with an in-house sauce with the meat sandwiched between two sourdough buns.

Capela, porco balichao, and porco bafassa are only several other examples of what else the restaurant has to offer and their menu can be found here.

But of course, Macanese food may not be to everyone’s tastes. And with it being still unfamiliar to a lot of Malaysians, there’s also the crowd who don’t like being adventurous with their food to consider.

For these customers, they’ll be glad to know that Fat Tea also serves items like Hokkien mee, carryovers from Oriental Cravings.

While the business is passionate about its heritage, passion, June noted, is something that needs to be tempered with smart business practices. 

Perhaps had they only served Macanese food, they would’ve alienated themselves from an entire audience. Namely, those just looking for a place to eat and, as it turns out, many of their current regulars.

“Adapt and evolve with customers needs,” said the co-founder when asked to share tips for aspiring F&B entrepreneurs.

That also comes with understanding your niche, which explains why something like their chicken chop too has a Macanese flair to it.

Celebrating tradition

Though June noted that customer feedback has generally been quite positive, one of the biggest challenges that the restaurant faces is operating costs.

COVID-19 especially didn’t make things any easier, but the business managed to stay afloat by implementing online orders into their business model during that time.

At present, the plan for Fat Tea is to open a new branch in the upcoming KLGCC Mall in Bukit Kiara. And part of the reason for this expansion is actually for Fat Tea’s foreign staff who June sees as family.

“They’ve been with me for eight nine years, you know? I want to have a better life for them,” said the owner.

“This restaurant is not enough to sustain all of them if they want to make more money.”

Fat Tea shares its name with “Cha Gordo,” a concept in Macau that quite literally translates to “fat tea.” It is a time-honoured tradition where loved ones get together and feast. Think birthdays, weddings, or Christmas.

With how deeply Fat Tea is tied to family and heritage, there truly is no better name for the business.

• Learn more about Fat Tea Macanese Food here.
• Read other articles we’ve written about F&B businesses here.

Also Read: At 23, he coded a startup in his bedroom. Now, his M’sian HR firm serves 450+ global clients.

Featured Image Credit: Fat Tea Macanese Food

These M’sian dentists’ way of promoting oral health is by starting a… candy brand?

As dentists with their own practice, Dr Hadi and Dr Amira have seen a lot of teeth and dealt with plenty of oral health concerns. 

However, seven years into their practice, they began realising something curious—they saw patients with spotless oral hygiene still getting cavities, while others with less-than-perfect habits sometimes had healthy teeth. 

Hailing from Bangi and Melaka respectively, the two are a couple who first met as classmates at Alexandria University in Egypt. 

“Some people are just more prone to cavities than others but why? We have patients coming in frustrated that they’ve done everything their dentist advises but still get cavities,” Dr Amira mused. 

They knew that telling patients to just “brush more” or “floss more” isn’t the answer. They saw a clear gap in the market for a better solution, and felt a genuine calling to change the way people approach oral care. 

That observation led the couple behind Dental Duo Clinic to start a new brand by the name of Rechew. 

Relooking at oral care

Knowledge is power, which is why the two’s journey with Rechew began with research. Lots of it. 

As dentists, they were already aware of something called xylitol. But interestingly, xylitol products are relatively rare in Malaysia. In fact, many local dentists are unaware of its benefits even though Europe has been using xylitol for oral care since the 70s.

Essentially, xylitol is a natural sugar alcohol often used as a sweetener. Unlike regular sugar (sucrose), though, it’s actually good for your teeth. 

Explaining the ingredient, Dr Amira explained, “Xylitol selectively targets the bad bacteria that’s responsible for various sorts of problems in the mouth, reduces plaque build-up, and stimulates saliva production which helps hydrate dry mouth, reduce bad breath, and repair and protect the enamel.” 

But if it’s so good, why aren’t more products incorporating it?

The answer is money, of course. Compared to other sweeteners, xylitol fetches a higher price. As such, many products only include a small percentage of xylitol to lower the cost, but still mention the ingredient in their marketing materials to attract attention. 

Dr Amira clarified that with these products, you may not get enough xylitol to improve your oral health. 

“For reference, research suggests 6g to 8g of xylitol daily, spread throughout the day. As for safety, xylitol is generally safe for most people when consumed in normal amounts,” they said 

In very high doses, however, it can cause some digestive discomfort like bloating or a laxative effect. 

“And one important note, it’s toxic to dogs so those with dogs need to make sure to keep it away,” Dr Amira reminded. 

In search of the best product

Empowered by their combined expertise and passion for oral care, Dr Amira and Dr Hadi decided to take the plunge and create their own xylitol chewables. 

“It wasn’t just about launching a product, it was about offering a smarter, more effective way to support dental health,” they said. “We were up for the challenge because we saw an opportunity to bridge the gap between routine care, and real, lasting oral health.”

Essentially, Rechew isn’t just a mint brand—it’s their answer to a better approach to oral care. 

In the beginning, they collaborated with local pharmaceutical labs and confectionery manufacturers to create their products. However, the early prototypes fell short on taste, texture, and overall appeal.  

Because of that, they decided to team up with a pharmaceutical lab in China to produce their xylitol pastilles. 

With the lab’s state-of-the-art facilities and expertise, they were able to create their ideal pastilles in around five months.

While Rechew does have an exclusive contract with their manufacturer, it’s nearly impossible to completely stop others from trying to replicate their product. 

Thus, Rechew is focusing on building a solid brand identity that’s hard to beat. 

“We’re always researching and studying new research papers to stay at the forefront of oral care science,” they added. “With our dental expertise and commitment, we’re well-prepared to stay competitive and relevant.”

Not just a candy alternative

Rechew’s xylitol is designed for pretty much anyone who cares about their oral health, but particularly for those who are cavity-prone. 

The dentists also want to target concerned parents. “Our products are not chewing gums, they’re pastilles, hard candy-like thus, safe and effective for kids as young as 2 years old.” 

Essentially, the xylitol pastilles are meant to offer an extra level of protection alongside regular brushing and flossing. Rather than positioning it as a candy alternative, it’s more like an addition to your oral care regimen.

Coming in three flavours, the products are currently available for purchase online on TikTok Shop and Shopee, as well as at the founders’ practice, Dental Duo Clinic.

The products are also halal-certified by SHC, a certification body in China that’s recognised by JAKIM.

“The reception has been incredible,” Dr Amira shared. “It truly exceeded our expectations. We were surprised to see that many Malaysians already know a little about xylitol and its benefits in oral health, which helped us gain traction quickly.”

Fighting for oral health

As full-time dentists, it seems challenging to have to manage a retail brand on the side, too. 

But Dr Amira and Dr Hadi see the business as a natural extension of their passion for preventive oral health. “Our clinical work informs our decisions, and we set aside dedicated time to nurture the brand.”

Dr Amira elaborated, “At the end of the day, both our dental practice and Rechew share the same mission: to help people achieve healthier, happier smiles.”

Right now, the team is focused on getting Rechew onto drugstore shelves nationwide. 

From there, the dental duo aims to extend their reach into neighbouring countries, bringing better oral care solutions to more people. 

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

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Rechew

After surviving cancer, this ex-architect started an eco-friendly clothing brand in S’pore

After working as a trained architect for six years, Clara Simanjuntak’s career took an unanticipated pause in 2010—she was diagnosed with early-stage cancer. 

But instead of letting this diagnosis define her, she saw it as an opportunity for change. 

Determined to embrace a healthier lifestyle, Clara began researching ways to do so, including adopting organic food choices.

It was during this time that she discovered the benefits of organic fabric—much like organic food, it can also “positively impact one’s health” and is especially beneficial for those with skin conditions as it is “non-toxic” and free from harmful substances like pesticide residue. 

Fuelled by this newfound discovery, Clara launched Nyana Nyana Eco Fashion, a brand offering eco-friendly clothing and accessories made out of certified organic and naturally dyed fabrics—and as she puts it, her goal was to produce “fashion that’s better for the producer, the wearer, and the planet.”

Seeking for artisans in rural Indonesia

Clara first conceptualised the brand in 2011, but it wasn’t until a few years later that she managed to launch Nyana Nyana Eco Fashion.

Several challenges delayed the process, including the resurfacing of her cancer, where she needed another surgery.

Despite the setbacks, she dedicated those years to researching and sourcing organic and naturally dyed fabrics. According to Clara, these materials “were difficult to find” at that time, but her research led her to Indonesia’s “rich heritage of indigenous natural dyeing techniques.” 

I visited rural villages in Indonesia to connect with artisans personally to work together and build the brand. I look for artisans that use natural dyes, and [inspect their] supply chain, [I see if] they grow [the natural dye plants] nearby, harvest it in the same area, and dye it there.

Founder of Nyana Nyana Eco Fashion, Clara Simanjuntak

She goes beyond merely inquiring about their working conditions, ensuring that both the production process and disposal methods are eco-friendly. 

After establishing a network of eco-conscious artisans, she launched Nyana Nyana Eco Fashion in 2017, selling accessories like silk batik scarves and neckties online and at pop-up events, including at Singapore’s National Heritage Board museums.

But Nyana Nyana Eco Fashion’s first breakthrough happened in 2020, when the brand was selected to participate in a brand call and began retailing at Design Orchard, a multi-label retail store showcasing apparel and lifestyle products by Singapore designers. 

Eventually, Clara was able to expand on the brand’s offerings—ultimately fulfilling her long-held dream of becoming a fashion designer.

From architecture to batik

While transitioning from architect to fashion designer may seem like a big shift, the switch was smoother for Clara, as both careers fall “within the design field.”

In an interview with aNERDgallery, she explained that she was able to reuse software she was already familiar with, allowing her to repurpose her skills for creating clothing and batik patterns.

“I do still use my old computer programme, like AutoCAD, to draw clothing because I do not want to learn a new programme,” she noted.

That said, Clara still had to take up sewing and pattern-making lessons at the Textile and Fashion Industry Training Centre (Taf.tc) to refine her skills and gain more hands-on experience.

On top of that, she also had to learn how to manage her own business. Not only did she have to design her garments, but she also had to source materials, manage the business’s finances, oversee production, and build the brand from the ground up.

Staying eco-friendly

According to Clara, Nyana Nyana Eco Fashion uses pre-consumer textile waste from “ethical factories and workshops in Indonesia” to produce their apparel. 

Materials used are certified organic by global certification bodies such as The Global Organic Textile Standard (GOTS), which guarantees that textiles are made responsibly, using minimal chemicals. In the case of Nyana Nyana Eco Fashion, their apparel is also made from natural dyes from plants.

The brand repurposes fabric off-cuts, end-of-roll materials, and defective stock, applying dyeing and batik techniques to breathe new life into these fabrics. Their collections are also made in small batches to prevent overproduction.

Nyana Nyana Eco Fashion is also a member of Singapore’s Social Enterprise (raiSE), which offers similar brands credibility and access to resources such as funding and networking to help businesses grow and enhance their social impact.

Pricing for Nyana Nyana Eco Fashion’s offerings starts at S$49 for entry-level items, with most mid-range products priced between S$50 and S$150. However, prices may fall on the higher end for special collaborations, including those with other Singaporean designers. 

For instance, in a collaboration with Mandai Wildlife Group, a camp shirt is priced at S$105, while a vest costs S$99.

These prices may seem steep to some, however, Clara had a reason for that. “Considering our handmade, certified organic fabrics and natural dyeing processes, our products are competitively priced.”

Opening their first retail store 

In early 2024, Nyana Nyana Eco Fashion had the opportunity to showcase a special collection at Design Orchard, where the brand was given a larger space to display its pieces. 

The positive response from customers during this event inspired Clara to invest S$24,000 and open her first retail store—Something Sustainable (SoSus), in August 2024.

In addition to showcasing Nyana Nyana Eco Fashion’s products, SoSus features a curated selection of local brands that align with its vision and mission. These include:

• Pao Pao The Label
• Flair By Tori
• Sway
• Aestivale
• Projet1826
• One Puram
• Virya by Urbi

SoSus also carries international brands such as Vino Supraja from Dubai. 

Furthermore, brands have the opportunity to set up pop-up booths at the store, which typically last between three days to a week, with new brands featured each week.

“We understand how difficult it is for a small brand to establish an offline presence, which is why we decided to share the space through consignment, pop-ups, and workshops,” explained Clara. 

In addition to SoSus, Nyana Nyana Eco Fashion is also currently available at other retail channels, including the Night Safari Store at Mandai. The brand has also expanded its presence in two cities overseas: Bali, Indonesia, and Kuala Lumpur, Malaysia.

Looking ahead, Clara aims to make sustainable products more accessible and provide a platform for local and regional designers through SoSus, with the goal of becoming a go-to retail destination.

This March, SoSus will collaborate with 10 local designers to launch the Tanjong Pagar Designer Clan—which, according to their website, is a “collective of Singapore-grown, creative brands with a passion for design and quality craftsmanship.”

As for Nyana Nyana Eco Fashion, Clara aims to reduce textile waste by using 60-80% pre-consumer textile waste and plans to increase this percentage each year.

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

Also Read: With no F&B experience, these S’porean tech founders scaled 1 food truck to a multi-brand biz

Feature Image Credit: Nyana Nyana Eco Fashion

This M’sian architect created a luxury “resort” for an unlikely audience: new mums & babies

If you were to walk into Katrine Cheong’s latest establishment, you’d be forgiven for thinking that you had just entered a five-star hotel.

But in reality, it’s actually a confinement centre, a place for postpartum care and an industry that’s growing worldwide.

According to a survey by QYResearch, the global confinement centre market is projected to reach US$18.8 billion in 2029, increasing from US$6.742 billion in 2022.

This, Karine attributes, is due to the newer generation of parents growing increasingly concerned about their transition into parenthood.

Simply put, they want to provide the best care for their children possible, as I’m sure all parents do.

And that’s where her Little Precious Postnatal Care (LPPC) seeks to lend a hand.

Full circle

Growing up, Katrine lived in a small room above her parents’ Traditional Chinese Medicine (TCM) shop.

But her eventual jump into something health-related wouldn’t start from there. 

“Living in that humble space sparked my initial dreams of creating a luxurious, boutique hotel,” LPPC’s founder shared.

To that end, she would go on to pursue a Master’s degree in Architecture, graduating in 2001.

It was not long after that she would establish CK Yin Architect and Hoe & Yin Design Studio, both companies that she is still active in today.

“It was only after becoming a mother to three children when I realised how fond I was of babies and how women make the big transition into motherhood,” she explained.

But having spent plenty of time in confinement centres, the architect couldn’t help but notice how lacking the industry was in the luxury department.

There was also nothing that she saw as “holistic,” a place that prioritised both mother and child equally.

All of that would culminate in her decision to open LPPC in 2020 in Kuala Lumpur.

The cost of love

Of course, prior experience in entrepreneurship means nothing in the service industry if the service isn’t actually good.

In the build up to Little Precious’ opening, Katrine did her homework by visiting pre-existing confinement centres and seeing what they had to offer. 

“I took my research a step further by carefully selecting staff who were not only highly experienced but also professional and attentive to ensure the highest standard of care,” she explained.

This would lead her to come up with the company’s strict 1:2 nurse-to-baby ratio policy. With staff not spread thin, this allows for newborns to receive more dedicated as well as personalised attention.

This includes 24-hour care, growth recording, sterilisation of bottles and pumps, and helping the baby get a good circadian rhythm, just to name a few.

Mothers appear to get top-of-the-line care too, with wound recovery and care, physio recuperation, various classes and activities, and more, to help ease them into parenthood comfortably.

The nurse will also accompany their assigned mother-child duo to medical exams and check-ups, something that the company refers to as a “nurse escort” service.

TCM also plays a major part in the company’s operations. In the founder’s own words, this is a way of “honouring tradition” whilst simultaneously integrating modern practices into Little Precious’ offerings.

“Our herbal teas are customised for each mother based on the advice and diagnosis of our TCM physician,” Katrine said.

Herbs can also be found in the centre’s soups and in packages to be mixed with bathwater.

Other services provided by the company include postnatal care, physio recuperation, and parenting classes. 

All these offerings come with a heftier starting price of RM31,288 for a package inclusive of a one-month stay. 

Thus, the demographic that they primarily serve is the upper-middle class as well as local and international expats.

A brighter future

As a whole, it took two years for Little Precious to make a name for themselves, shared the company’s founder.

“We faced scepticism, with many saying that the level of service and quality we aimed to provide was not feasible.”

Learning from this experience, Katrine had this advice to share:

• Invest in people over profit. Ensure that employees are well-trained and supported, aligning with company goals.
• Scale with the right team capacity. Don’t bite off more than your team can chew.
• Listen to customers and adapt. Heed feedback and improve accordingly.

At present, Katrine has no plans to expand Little Precious within Klang Valley or otherwise.

Rather, her goal is to add on to the list of services provided by the business. A “specialised mother and baby spa” as well as an “online baby care platform” were given as examples.

“Unlike other industries, such as the food industry, where repeat business is driven by daily needs, postnatal care operates within a unique life cycle,” she explained.

And in light of the country’s declining birth rate, she also noted that parents today are pickier than ever when it comes to postpartum services.

“They prioritise trust in their chosen partner to guide them through this crucial journey, which underscores the importance of refining our existing services over expanding our footprint.”

Now, five years into the business, LPPC looks to have finally found its footing.

Here’s to hoping that they can keep that momentum going.

• Learn more about Little Precious Postnatal Care here.
• Read other articles we’ve written about health & wellness here.

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

Featured Image Credit: Little Precious Postnatal Care

M’sians like it hot & cold, proven by this contrast therapy spa’s rapid expansion in 7 months

Rachael and Richard Prentice are a couple of plungers. Cold plungers, that is. 

Hailing from Malaysia and Scotland respectively, the two started cold plunging thanks to Richard’s interest in professional Mixed Martial Art, where contrast therapy is a well-established recovery treatment. 

“As soon as we tried contrast therapy for ourselves, we both instantly loved it,” Rachael shared. 

Convinced by the research done on cold water immersion’s effects on their health, the two began plunging consistently. 

A 2020 peer-reviewed study found that contrast therapy was effective in increasing blood flow, reducing muscle stiffness, increasing muscle elasticity, and relieving pain.

This came at a time when the couple had gone through the pain of consecutive miscarriages, despite having a successful pregnancy in 2021. Thus, they decided to take their approach to wellness and health more seriously.

Along with regular exercise and better nutrition, contrast therapy became a key pillar of their health changes. “We were fortunate to bring in our latest addition to the family in October 2024, our baby boy Isaiah.”

Incidentally, that was the year their business, Rise & Plunge, got its start. 

“We were plunging consistently at home but were doing it with an inflatable bath which we would fill with almost 50kg of ice every time we wanted to plunge,” Rachael pointed out. 

As the ambient water temperature in Malaysia is around 26 to 28 degrees Celsius, you’d need a huge amount of ice for every plunge, which is impractical and wasteful.

“So between how impractical it was to do so at home and with Malaysia not having somewhere to do contrast therapy, we decided that we wanted to bring somewhere new, something different to Malaysia, and that concept became Rise & Plunge.”

Plunging into the business

Prior to entrepreneurship, Rachael’s background is in digital marketing. Meanwhile, Richard has been in senior leadership roles in the UK and Australia, having been a CEO for a Malaysian-owned business for nine years. 

Both left their corporate roles in late 2023. After some time off, they began building Rise & Plunge at the end of Q1 2024. 

By the middle of 2024, Rise & Plunge opened its first store in Mont Kiara. 

Starting a business together has always been a dream of theirs, Rachael shared.

“We’re partners and best friends, so working together has always come easy to us,” she explained. “Rise & Plunge gives us a platform to build something that’s ours and it’s been great so far… most of the time.”

Dubbed Malaysia’s first dedicated contrast therapy spa, Rise & Plunge provides private studios designed for either one or two people to enjoy contrast therapy. 

Sessions are typically 45 minutes long, with 30 to 35 minutes spent in the infrared saunas, and three to six minutes in the ice baths. 

Single sessions are RM110 per person, and RM165 for a two-person studio (RM82.50 per pax). There are also multi-session packages available. 

They also offer 15-minute sessions for those only looking to use the ice bath. These cold plunge-only sessions are around RM62 per session.

All nine contrast studios across two stores are private. 

“We’re much less keen on shared spaces, it’s not part of our model,” they explained. “Our private studios are a great place to completely unwind by yourself, or spend dedicated time with a partner, family member, or friend.”

Swimming into diversified revenue streams

All technology used by Rise & Plunge is custom-built, designed to their specifications. 

“The manufacturing side of the business is unseen to our customers, but has been a huge amount of work,” Rachael said. “Product research, testing, and refining has been one of the biggest requirements for Rise & Plunge to get right.”

Knowing that these equipment can handle the heavy demands of their spas, the couple believed it would also be perfect for people’s homes. 

That’s why Rise & Plunge also has a home installation arm that installs their saunas and the ice baths into people’s homes. 

“This allows people to make contrast therapy a genuine part of their daily or weekly routine from home,” the founders explained. 

Including delivery and installation, the saunas cost around RM13K. According to Rachael and our research, this is relatively competitive pricing. 

Rise & Plunge also offers ice bath products in a range of different tub types. The ice baths start from RM7,850 and go up to RM13,100, including delivery and installation. 

Again, this is competitive pricing when up against comparable products in the market. 

“Providing great quality whilst remaining as affordable as possible for both spa sessions and home products is something Richard and I are committed to,” Rachael said. 

Not just a fad

These days, there’s been a lot of cold plunge businesses that have cropped up, such as Polar Plunge and Warrior Plunge. 

Seeing that, we wondered if Rise & Plunge was just riding the wave of the hype. 

“To be honest we don’t see contrast therapy and plunging as a new trend; it’s been a foundation of life in northern parts of Europe for a century,” Rachael explained. 

After all, sports teams all over the world have used saunas and cold baths to boost recovery between matches or competitions.

What’s changed is that home and spa solutions are more readily available and affordable.

“If other businesses pop up with similar concepts, they’ll be growing participation in contrast therapy and with so many of the population yet to experience it (especially in Malaysia), a growing community of advocates can only help,” Rachael said. 

Rising to the occasion

When Rise & Plunge first opened, Rachael was 29 weeks pregnant, and the couple was running everything by themselves. 

“Looking back, it was a huge undertaking whilst also being heavily pregnant,” Rachael admitted. “The business operates in some capacity every single day of the week and honestly we’ve never worked such long hours in any of our roles previously.”

That said, the two strongly believe in consistent hard work. That, and a great support network such as family and friends, and a supportive team. 

Rachael expressed that whilst it’s been difficult, it’s also been really satisfying. “And when we get really stressed, there is nothing like an ice cold bath to calm the mind.”

Barely half a year after opening their Mont Kiara outlet, Rise & Plunge opened its Bangsar Village 2 outlet in December 2024. 

What’s more, their third location will soon commence its construction at The Campus Ampang. This takes them to three locations in the first 10 months of operating. 

Looking ahead, they aim to expand into markets like JB and Penang. From there, they hope to bring Rise & Plunge beyond the shores of Malaysia. 

Empowered by their mission, Rachael and Richard have boldly taken the plunge with this business. And so far, things definitely look to be on the rise.

“If you’d said to us that we would be about to start building our third retail store, just seven months after opening our first store, we would have said you were crazy,” Rachael mused. “As it turns out, I think it might be us that are a little crazy.”

• Learn more about Rise & Plunge here.
• Read other articles we’ve written about Malaysian startups here.

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

Featured Image Credit: Rise & Plunge

Free like a Singaporean: 50% of city professionals work no more than 3 days in office per week

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

While many companies in America are pushing for full return to office of all of their employees for five days a week, including tech giants like Amazon, with Elon Musk recently extending his demands to all federal employees currently evaluated by his Department of Government Efficiency (DOGE), Singapore seems to be bucking the trend.

Not only did the official Tripartite Guidelines for Flexible Work Arrangements (FWA) take effect in December—a product of consultation between the government, unions and employers—but the companies themselves have embraced the hybrid work model following the pandemic.

Thanks to a survey included in Hays’ 2025 Asia Salary Guide we now know exactly how common the practice is in Singapore and several other Asian nations.

Free at work

As it turns out Singaporeans enjoy by far the most freedom of all surveyed nations, followed—surprisingly perhaps—by Japan, where nearly a fifth of professionals are permitted fully remote work (although nearly 40% are still expected to show up at the office five days a week).

In Singapore the traditional full-time arrangement applies only to a third of white-collar workers:

Full 66%, or two thirds, of Singaporeans are already given at least one day to work from home and for 50% that is two or more.

By comparison, 62% of mainland Chinese are expected to work as usual and even in the more liberal Hong Kong it is still a requirement for over 50% of the workforce.

Even in neighbouring Malaysia, usually considered more relaxed and less disciplined than Singapore, close to half of the workers are expected to turn up daily.

Is hybrid work here to stay?

For the time being it certainly is but employers will look closely at how companies like Amazon, Tesla or JP Morgan—which have been most vocal about full-time return to office policies—function compared to their more flexible counterparts.

CEOs opposing remote work do have a point saying that it impedes collaboration and may lead to breakdowns in teamwork, as people who fundamentally have to cooperate as a group don’t see each other often enough, don’t build relationships, and don’t communicate effectively.

This is especially true for work on complex projects where many people are involved.

The main reason why hybrid arrangements are bound to remain in place and even grow in popularity—especially in Singapore—is the talent shortage which has yet to ease.

With 83% of local companies reporting problems finding qualified people—compared to just 10% ten years ago—the local labour market is still skewed towards employees and their expectations.

Companies in Singapore will be more cautious not to discourage workers they rely on, in case they choose to look for more flexibility in another company, given the high demand for qualified staff.

Besides money, freedom to work from home is one of the most important benefits jobseekers are looking for, and may be a deal-breaker for many of the most qualified who can spend time shopping around.

This is probably why Singapore jumped so far ahead of its Asian neighbours, as the local employment situation remains very good for white-collar workers and employers compete on the work-from-home perks to lure the best ones in.

That’s quite a change in a country otherwise known for long hours, overwork, and strict performance expectations.

Featured image: depositphotos

Why DBS CEO is “struggling” to create jobs and plans to cut 4k temp & contract roles

[Editor’s note: The article has been updated to reflect DBS’s statement.]

DBS Group Holding’s outgoing CEO, Piyush Gupta, announced that the company plans to lay off 4,000 contract and temporary staff roles over the next three years as artificial intelligence (AI) increasingly takes on roles carried out by human beings.

Gupta made this announcement at an industry conference in Mumbai, India, yesterday (February 24), where he added that permanent staff will not be affected. However, he also shared that 1,000 new positions will be added in AI, CNA reports.

In my 15 years of being a CEO, for the first time, I’m struggling to create jobs. So far, I’ve always had a line of sight to what jobs I can create. This time, I’m struggling to say how I will repurpose people to create jobs.

Piyush Gupta, outgoing CEO of DBS Group Holdings at a industry conference in Mumbai, India

Currently, the company has 8,000 to 9,000 employees in such positions and has a total headcount of around 41,000 staff.

Responding to media enquiries from Vulcan Post, a spokesperson from DBS shared that the reduction in headcount will come from “natural attrition” as temporary and contract roles are completed in the next few years.

Over the next 3 years, we envisage that AI could reduce the need to renew about 4,000 temporary/ contract staff across our 19 markets working on specific projects. As such, we expect the reduction in workforce will come from natural attrition as these temporary and contract roles are completed over the next few years.

Our permanent staff across all our markets are not impacted.

A DBS spokesperson responding to media enquiries from Vulcan Post

AI replacing human roles at banks

According to a Bloomberg Intelligence (BI) article in January, global banks will cut as many as 200,000 jobs in the next three to five years as AI encroaches on tasks currently carried out by human workers. 

Chief information and technology officers surveyed for BI indicated that, on average, they expect a net 3% of their workforce to be cut. The report also shared that back and middle office roles and operations are most likely to be affected.

“Any jobs involving routine, repetitive tasks are at risk. But AI will not eliminate them fully, rather it will lead to workforce transformation,” stated Tomasz Noetzel, a senior analyst from Bloomberg Intelligence, who also penned the report.

However, this might lean more towards a “utopian view” for some, like Gupta. While he appreciated the perspective that people will continue to find jobs, he warned that there might be “massive dislocations,” The Hindu reports.

“We are getting a lot of jobs, the cyber security specialists, the AI people. But a lot of my traditional operations people, the clerical staff, all the time, it’s not easy for them to transition [to new jobs created],” said the banking veteran, highlighting the effects of AI on jobs.

But not all hope is lost

With that said, there are ways for those in similar positions to “change” your predicament. We previously reported the five skills that Singaporeans can build to do what machines can’t. Here’s a list:

1. Data analysis and critical thinking skills
2. Building functional and job-specific expertise
3. Project Management
4. Creativity
5. Advanced digital skills (eg. programming, AI literacy, etc)

However, we also found that 19% of Singaporeans dedicate no time to reskill, which is above the regional average of 13%. This is where employers can play a pivotal role in helping employees build up their arsenal beyond degrees and paper qualifications.

When asked how they intend to reassure their permanent staff in terms of job security, a DBS spokesperson expressed the company’s commitment to continue investing in upskilling and reskilling its employees to be “future-ready.”

“We have identified around 13,000 staff for upskilling or reskilling and to date, over 10,000 have commenced their respective learning roadmaps, including on skills such as AI and data.”

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

Also Read: DBS to give a one-time bonus of S$1,000 to staff after achieving record earnings for 2024

Featured Image Credit: DBS Bank

With no F&B experience, these S’porean tech founders scaled 1 food truck to a multi-brand biz

For Ken Ming Lee and Sophia Shen, the co-founders of The Goodburger, expansion was always the plan. 

After all, the two come from the tech and startup world, where scaling isn’t a possibility, it’s the goal. Before starting The Goodburger, the duo founded Popcorn, an app offering all sorts of movie-related information. 

However, Ken Ming and Sophia never expected their business to scale the way that it has. 

“The pandemic hit and the corresponding changes in consumer and market behaviour, as well as various opportunities that arrived along the way, led us to take an adjacent but strategic path to start our various other brands like Gourmet Park, Carnaby, and Camp Caribbean,” they explained to Vulcan Post. 

Striking while the iron was hot, they now have Singapore’s largest fleet of food trucks. On top of that, they also operate two physical venues, which both work to accelerate the growth of their burgeoning F&B group.

From one truck to two parks

Sometimes, the best opportunities come unexpectedly. 

For Gourmet Park, it all started when Resorts World Sentosa invited Ken Ming and Sophia to bring The Goodburger food truck in to serve resort guests during renovations at The Forum. 

“But rather than just setting up a single truck, we saw the potential to create something much bigger—an exciting, high-quality food truck park featuring some of the best chefs and F&B concepts in Singapore,” they reasoned. “That’s how Gourmet Park RWS came to life.”

The idea was to curate a list of the “best of the best” in Singapore that would make sense in a food truck format. Guided by this mission, they were able to bring in exciting names such as Lavi Taco, The Kathi Roll Co., Quattro Pizza & Pasta, and many more. 

Moving from being a single operator with The Goodburger to taking on a more landlord-like role, the duo needed to completely shift their mindset. 

It wasn’t enough to focus on running their own brand. Rather, they had to curate, coordinate, and support a diverse mix of vendors to ensure the overall success of Gourmet Park. It was all about community. 

“One of the most eye-opening lessons was the sheer operational complexity and cost of maintaining a shared dining space—especially the significant expense of cleaning services in a food court or hawker-style environment,” they said. 

“It’s something you don’t fully appreciate as an individual vendor, but when managing an entire venue, it becomes a major operational and financial consideration.”

Gourmet Park RWS is now permanently closed, though. 

But, having experienced success with the project, the two were given another opportunity to take over the Camp Kilo venue at Kampong Bugis. Thus came the establishment of Gourmet Park Kampong Bugis, a multi-brand concept with the same spirit as RWS but in a different format. 

“We started with The Goodburger, Meatsmith, and Backyard Bakers, and have since expanded with our latest concept, Camp Caribbean,” they told Vulcan Post.

Finding new opportunities

Opening two new F&B brands was never part of the plan. 

However, when Ken Ming and Sophie met two incredible chefs whose visions aligned with theirs, they knew they had to pounce on the opportunity. 

Carnaby began when they met Chef Adam Penney, a chef the duo has admired since Goodburger’s early days. “Best known for revolutionising Singapore’s burger scene, Adam is a chef of many talents, having trained in top London restaurants,” the co-founders described. 

With the closure of Three Buns at Robertson Quay which he headed, they decided the timing was right to create something fresh. 

“We chose British cuisine because, despite the large British expat community, it remains underrepresented in Singapore,” they said. “Adam’s fish and chips, British pies, and Sunday Roast are some of the best in town, proving that British food can be bold, exciting, and, dare we say, sexy.”

As for Camp Caribbean, it was driven by Chef Ricardo, the only Jamaican chef in Singapore. “Hailing from the birthplace of authentic jerk, he brings true Caribbean flavours to the table,” the team gushed. 

Today, Camp Caribbean claims to be Singapore’s first fully immersive Caribbean dining experience. 

“At Goodburger, we spot gaps in the market and pair them with the right talent,” the co-founders elaborated. 

“Singapore lacked great British and Caribbean cuisine, and we saw an opportunity to change that. Beyond just great food, we create full experiences—from selecting the perfect venue to crafting authentic menus and building strong brand identities.”

Of course, just strategy wouldn’t achieve anything. Execution, the duo believes, is key. That’s why they’ve engaged top chefs and have designed engaging spaces to truly drive home their brands. 

Aligning with this mindset, they believe that investing in food brands is about a balance between the concept and the people behind it. “A great idea alone isn’t enough—it takes the right team with the passion, vision, and ability to execute at a high level.”

The team is particularly drawn to brands that offer something distinct and memorable, whether by reimagining a familiar cuisine or introducing something entirely new. Of course, the brands should also be scalable. 

“At the end of the day, we’re not just launching restaurants—we’re building brands that have the potential to make a lasting impact,” they clarified. 

What doesn’t kill you 

Speaking to Vulcan Post, Ken Ming and Sophia shared their philosophy towards business: If failure won’t kill you, just go for it.  

“We still stand by this, but over the years, experience has taught us the importance of prioritisation and focus,” they elaborated. 

In their early entrepreneurial days, every new idea felt exciting and inspiring. However, with experience, they’ve learnt that not every opportunity is worth pursuing. 

“Taking a step back, letting ideas sit, and evaluating them with a clear mind often reveals whether they’re truly viable or just momentary enthusiasm,” they advised. 

Today, the two approach entrepreneurship more intentionally, with a sharper sense of strategy and discipline, balancing boldness with careful decision-making. They explained, “It’s not just about taking risks—it’s about taking the right risks.”

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

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

Featured Image Credit: The Goodburger / Gourmet Park

Samsung Galaxy S25 Ultra is for those who want flagship familiarity, not excitement

I have to admit, when I first skimmed over the Samsung Galaxy S25 Ultra’s specs, I was pretty underwhelmed. 

The upgrades appeared to be… incremental, to say the least. The only thing of note to me was the ultra-wide camera going from 12MP to 50MP. As my team’s resident ultra-wide lens selfie taker (IYKYK), I was excited to have higher quality 0.5x (or 0.6x) photographs. 

Aside from that and a brand new chipset, the hardware seemed virtually the same. That said, the software saw some upgrades, with new Galaxy AI features added.  

But you know what they say about assumptions making an ass out of “u” and “me.” How did the S25 Ultra actually perform? 

First impressions 

Finally holding the phone in my hands, the first thing I noticed was that the edges were sharper than ever, and that the phone feels insanely light. 

The S24 Ultra had been 233 grams, but its successor clocks in at just 218 grams. The difference might sound little, but the S25 Ultra is actually so light that it almost feels wrong. 

The Corning Gorilla Armor 2 for the front display does promise more durability and scratch-resistance. While not the most sexy facelift, it is something that a clumsy person like myself would always appreciate. 

One thing that people have been talking about the new S25 Ultra is the fact that the S Pen has been, essentially, nerfed. Sadly, you can no longer use the pen as a trigger button for picture-taking purposes.

Outside of that, it doesn’t actually affect the functionality of the phone too much. When’s the last time you used a gesture?

Aside from these factors, though, there isn’t anything that’s too apparently different with the S25 Ultra—a fact that might be good, or boring. 

Photography and post-processing 

It’s time to address the elephant in the room—yes, I’m talking about the enormously thick rings of cameras on the phone. 

Well, to be honest, it’s not that big of a deal for me. If you’re worried that it might make the phone feel too top-heavy and unbalanced, it doesn’t really affect the handling of the phone. The only thing is that the thick rims do seem to be dust magnets. Might a suitable case fix those woes? 

A higher-quality ultra-wide lens is nothing to scoff at, though. I personally love to reach for a 0.6x image, but oftentimes am discouraged due to the grain and noise in the resulting image. 

Now, I get to enjoy beautiful, crisp ultra-wide images.

Aside from that, the cameras work as well as ever. There’s nothing to complain about. In fact, I’m still as in awe as ever with the resulting products. 

Outside of these tech reviews, I’m actually a diehard Apple user, for no good reason aside from the fact that I’ve been kind of indoctrinated. 

Using the S25 Ultra reminded me just how incredible Samsung’s picture quality and image processing is. Backlit images are still a bit of a challenge, but it’s still pretty darn good. 

Beyond the hardware upgrades, though, it’s the editing features that I particularly enjoy. With almost everyone being a micro-influencer of some sort these days and producing their own content every day, these features are pretty nifty. 

The AI-powered generative fill is more robust than before, allowing me to play around with silly little edits. 

There are also helpful video editing features such as the new Audio Eraser feature that lets you adjust the volumes of various frequencies (classified as audio subjects like voices, wind, and noises). 

New AI capabilities

Outside of photography, there are also a lot of new AI-powered features to the S25 Ultra. 

For one, there’s the enhanced Gemini app that can be easily booted up with a long press of the power button. Sorry, Bixby, you’re getting replaced. Or rather, merged? 

The phone now uses a new Gemini-Bixby hybrid “AI agent” which supposedly allows for more natural-sounding, conversational chains of actions. It helps with some basic tasks, but it’s certainly no JARVIS yet. 

Still, if nothing else, the AI features are fun. 

Enabling all the new AI features is the new chipset under the hood. The S25 Ultra is fitted with the Qualcomm Snapdragon 8 Elite chip for Galaxy, which genuinely seem to make the AI features feel more efficient than before. 

Gaming has always been fun with the phone. It perfectly allowed me to sink into the world of Infinity Nikki, completing the experience with its vibrant visuals and high refresh rate. With me upping the graphics, it did get considerably warm, but nothing too concerning.

With how powerful the phone is, though, it feels like the battery can’t really keep up. I find myself getting worried about its battery life before the sun begins to set—something that is a little concerning for a brand spanking new phone. 

Don’t get me wrong, 5,000mAh is neat, but for a high-performance phone, I do kind of wish for more. 

The verdict: Worth the upgrade? 

To be totally candid, I have to say that the S25 Ultra left me a bit disappointed. Don’t get me wrong, it worked perfectly—but maybe that’s because Samsung isn’t really pushing the envelope with this release. 

Having gotten the privilege to try a variety of tech over the years, “perfect” has gotten a bit boring. This is just me, but I’d rather something a bit more exciting that might have a couple kinks around the edges. 

One big plus, though, is the fact that the pricing has remained pretty much the same as the S24 series when it first launched. Hurray!

But of course, that price is still considerably steep for many—RM5,599.

If you’re in the market for a reliable daily driver, the S25 Ultra won’t fail you. But if you already have a capable and updated phone, the S25 Ultra might not be the upgrade you’re seeking. 

• Learn more about Samsung Galaxy S25 Ultra here.
• Read other VP Verdicts we’ve written here.

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

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

Why the founders of Provisions are closing their first restaurant after 9 years

After nine years of its stay in Damansara Jaya, LI Restaurant will be closing shop on March 2, 2025.

Bittersweet for the founders as it may be, the decision at the very least is not one forced onto them by outside factors. 

According to an interview they did with Malay Mail, it was something that they have been considering for a while now.

“We’re not closing a door; we’re opening our hearts to new beginnings,” said co-founder Lee Ziyan who shared LI’s story with us.

“And I promise, the story ahead will be filled with just as much love, warmth, and heart.”

Looking back

LI Restaurant is the creation of three 2014 graduates of the William Angliss Institute in Melbourne, Australia.

It was there that the co-founders would build up their experience, with whatever they chose to specialise in back then becoming their roles in LI today.

Ziyan worked in public relations, sales, and marketing with Park Hyatt Hotel Melbourne. She would fulfill these exact same roles come the restaurant’s opening two years on.

Lim Heng Kit, LI’s executive chef, honed his culinary skills in the kitchens of some of Australia’s best, including the multi-award winning fine-diners Attica and Brae.

Head Barista and executive officer Lim Yee Rui, meanwhile, worked in cafes crafting drinks whilst picking up on the ins and outs of operations and management.

“Upon returning to Malaysia we felt a strong desire to make our mark on the local F&B industry,” shared Ziyan.

The trio figured that their time in Melbourne would bring a fresh perspective to Malaysia’s F&B scene in terms of both food and hospitality. And it was this line of thinking that gave them the confidence to open LI Restaurant in March, 2016.

That same year, Tatler Malaysia would recognise them as the “Best Value Restaurant in Malaysia,” an accolade that they’ve held on to and referenced several times in the past.

Trusting their gut

According to the co-founder, “community” serves as the core focus behind the restaurant’s operations. It is also what influenced many of the trio’s business decisions.

As a neighbourhood restaurant, LI’s target audience was and still is the immediate residents in the area. Adapting to their evolving tastes was what led to them starting two new businesses in addition to LI.

Provisions, which opened in 2019, is situated right next to the restaurant and is their take on a cafe and bakery.

Ziyan describes it as a “natural progression” for LI, both as a complimentary piece to the restaurant and as an entry into the cafe and coffee segment of the F&B industry.

“It also allowed us to cater to a broader range of day-to-day needs, from quick breakfasts to relaxed catch-ups over coffee,” she added.

The trio’s second restaurant, Locus, would open four years later on September 9, 2023.

It is a smaller, 16-seat space that additionally plays host to both private and reservation-only events. It especially gives them the opportunity to experiment with “new flavours.”  

“For us, this journey is about more than growth—it’s a promise to continue creating spaces where stories are shared, laughter fills the room, and connections are made,” she shared.

Which is why their gut told them that it was time for their near-decade-old restaurant to go. Priorities had shifted, and more energy needed to be put into growing their Provisions brand.

“We knew that focusing on Provisions Hospitality Group would give us a clearer vision and a more sustainable path forward,” she said.

“It was about choosing growth over comfort—difficult, but it just felt right.”

Last call

Right up until its final order, LI Restaurant will continue to serve customers in the week leading up to its last day of service.

Come April, however, long-time patrons will be glad to know that both Provisions and Locus will be updating their menus with long-time favourites of the restaurant. The newly-added recipes will feature some added tweaks to keep things fresh yet nostalgic.

“It’s our way of keeping LI’s legacy alive and continuing to share the comfort and joy these dishes brought to so many,” said Ziyan.

And equally, it could also be just the entry point needed for those who’ve never been to LI’s sister locations.

In the short term, the goal is to build stronger foundations for both Provisions and Locus. The hope is to see the Provisions Hospitality Group thrive, with value-aligning collaborations and partnerships on the table.

To achieve this, the trio will be following the same advice they have for new entrepreneurs in the F&B scene: Prioritise consistency in both food and service, stay adaptable, and take care of your team.

It is easy for anyone to lose heart saying goodbye to something that you’re so emotionally invested in.

For businesses, Ziyan noted the importance of honouring your feelings, celebrating the journey, and trusting that each step forward will contribute to your growth.

“We’ll always cherish what we built, and we are endlessly grateful to everyone who walked through our doors, shared a meal with us, and supported us through every season,” she said.

“As we move forward, our hearts are open to new possibilities, and we hope to bring as much love, warmth, and inspiration to every new experience we create.”

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

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: LI Restaurant

S’pore Airlines hits record S$5B in quarterly revenue, net profit soars to S$1.6B

Singapore Airlines (SIA) on Thursday (Feb 20) reported that it experienced its highest quarterly revenue, driven by strong demand for air travel toward the end of 2024. However, while the airline increased its capacity, the number of passengers it carried didn’t grow as much as expected. 

As a result, the excess capacity led to more competition among airlines, which caused airfares to decrease.

Airfares, measured by “yields,” dropped 4.5% in the third quarter as the airline added more seats to its network than the number of passengers it carried.

Group revenue grew 2.7% to a record S$5.2 billion from a year earlier, the airline said.

Air India and Vistara merge

The company’s net profit more than doubled in the third quarter ending December 31, 2024, rising 146.7% to S$1.6 billion, up from S$659 million in 2023.

SIA reported that the rise in profit resulted from the merger of Air India and Vistara in November 2024—due to the S$1.1 billion non-cash accounting gain from the disposal of Vistara as part of the merger deal.

Vistara was a joint venture between Tata Sons, an Indian holding company, and SIA, which owned about 49%. 

The deal gave SIA a 25.1% stake in the Air India group, while Tata, which operates in sectors like automobiles and steel, holds the majority 74.9% in the merged company.

Higher passenger revenue and operating profits

The group, which includes SIA and Scoot, reached a record revenue of S$5.22 billion for the three months ending December 31, 2024, up S$137 million from the same time last year. 

Passenger revenue increased by S$70 million, with SIA and Scoot carrying a record 10.2 million passengers—a 7.2% rise compared to the same quarter in 2023.

The group’s total spending rose by S$117 million to S$4.5 billion. This increase was mainly due to higher non-fuel costs, which went up by S$258 million. 

However, the rise in spending was partially offset by a S$142 million drop in fuel costs.

Despite this, the group made an operating profit of S$629 million in the third quarter, S$20 million higher than the same quarter last year.

More passenger services in the upcoming months

SIA Group has added more aircrafts including one Airbus in December 2024 while Scoot added three Embraer aircraft in the third quarter.

The group has also launched services to new countries in late 2024, with plans to introduce more flights to other countries in the upcoming months. This includes:

• Beijing Daxing, China, in November 2024
• Malacca, Malaysia, in October 2024
• Phu Quoc, Vietnam, in December 2024

The Group’s passenger network has covered 129 destinations in 36 countries and territories, with SIA serving 80 destinations and Scoot serving 72 destinations, as of December 31, 2024.

The cargo network reached 133 destinations in 37 countries and territories.

SIA has recently launched flights to Padang, Indonesia, and Shantou, China, in January 2025. 

From late March to October 2025, passengers can look forward to more services to Brisbane, Australia; Colombo, Sri Lanka; and Johannesburg, South Africa.

Scoot will also increase its services to Iloilo City, Philippines, starting from April, and Vienna, Austria from June.

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

Also Read: Singapore Airlines posts record profits again. Staff will receive a 8 months’ bonus

Feature Image Credit: Shutterstock

3 Malaysian cafes made it onto The World’s 100 Best Coffee Shops list, here’s who

Coffee lovers and cafe hoppers, have you ever wished that there was a MICHELIN Guide that was just exclusively for coffee shops?

Well, a new list just dropped, entitled The World’s 100 Best Coffee Shops. 

And guess what? Not one, not two, but three cafes in Malaysia were recognised on this list. Here’s who they are. 

#9: ONO Specialty Coffee & Matcha

Located in SS2, ONO Specialty Coffee & Matcha was established by a team of specialists including Shaun Liew, the two-time Malaysia Brewers Cup Champion of 2017 and 2019, Kent Wong, the head roaster, and Syun Hattori, the founder of Niko Neko Matcha.

Given the background of the founding team, it makes sense that ONO’s tagline is “When Two Worlds Collide.” They offer both specialty coffee as well as specialty matcha, offering patrons a variety of different drinks (as well as eats). 

“We can’t thank you enough for making us No. 9 in the world,” they posted on Instagram. “Our story continues as we keep brewing.”

Location: 47, Jalan SS 2/30, SS 2, 47300 Petaling Jaya, Selangor

Socials: Instagram

#56: Ome by Spacebar Coffee

“Seven years ago, we set out to create ‘No Place Like Ome’—a space where great coffee, bakes we love, and a strong community of coffee lovers, baristas, and other F&B professionals come together, all while striving to be more sustainable,” Ome by Spacebar Coffee posted on Instagram. 

Spacebar Coffee began as a pop-up in Kuala Lumpur, but turned into a full-time, brick-and-mortar establishment in Penang. It’s founded by Joachim Leong and Shean Tan, both of whom are baristas themselves. 

As baristas, they endeavoured to create a “dream workplace.” They pointed out that their baristas get two days off a week, paid breaks, above-market wages, and a 13th-month bonus.

They shared, “While getting here has its ups and downs, earlier this week we were awarded No.56 in the world by The World’s Best 100 Coffee Shops, recognising our efforts building this community.” 

Location: 1, Lorong Toh Aka, George Town, 10100 George Town, Pulau Pinang 

Socials: Instagram

#73: Sin See Tai 

Last but not least on the list is Sin See Tai, located in an unassuming building in Melaka’s historical district. 

Its bakes are powered by The Curious Bakers located just next door. 

Both Sin See Tai and The Curious Bakers are actually brands under The Daily Fix, a popular cafe in Melaka founded by couple Julian Yeo and Sung Soo Teng. 

Neither of them had any experience in food or business, but wanted to bring the well-brewed espresso coffees they enjoyed in Australia back home. 

Location: 18, Kampung Jawa, 75100 Melaka

Socials: Instagram

Who’s making the list?

According to The World’s 100 Best Coffee Shops’ website, their criteria considers a number of elements, namely: 

• Quality of Coffee
• Barista Expertise
• Customer Service
• Innovation
• Ambience and Atmosphere
• Sustainability Practices
• Food and Pastry Quality
• Consistency

The team used both a panel of insights and also public opinion to determine the awardees of the list. 

The final scores were calculated using a weighted system, with public votes accounting for 30% of the final score, while the expert panel’s evaluations contributed 70%.

The list is sponsored by notable industry players such as Oatly, Slayer, Markibar, Cropster, and Cosentino, lending some credibility to the accolade. 

However, especially considering that it is a new list, there have been some netizens who expressed concerns about the subjectivity of the list. 

Some pointed out that the current World Barista Champion’s Mikael Jasin‘s coffee shop Omakafé in Jakarta wasn’t included either. Perhaps the lack of pastries disqualified them from the list?

Still, many were curious as to why cafes from various locations such as Japan, Seoul, Russia, Thailand, and more, weren’t represented. 

Since it is a new list, hopefully it will be more transparent with its methodology and processes in the future, ensuring that it is compiled in a fair manner with proper due diligence. 

In any case, we’re proud of the three Malaysian cafes that were recognised, putting our local coffee culture and expertise on the map. 

• Learn more about The World’s 100 Best Coffee Shops here.
• Read other articles we’ve written about F&B businesses here.

Also Read: Not just a fad: How this entrepreneur plans to seriously grow Malaysia’s pickleball scene

Featured Image Credit: Sin See Tai / ONO Specialty Coffee & Matcha / Ome by Spacebar Coffee

MOM: 50% of S’pore uni grads make at least S$6,000 monthly by age 30. Others are less lucky.

Disclaimer: Unless otherwise stated, opinions expressed below belong solely to the author. Data sourced from the Ministry of Manpower.

In my last coverage of the local job market I observed that education still pays in Singapore, as local degree holders are the best paid people in the labour force.

As it turns out, this is visibly true also for recent graduates, and those holding the degrees of one of the nation’s six autonomous universities:

• Nanyang Technological University (NTU)
• National University of Singapore (NUS)
• Singapore Institute of Technology (SIT)
• Singapore Management University (SMU)
• Singapore University of Social Sciences (SUSS)
• Singapore University of Technology and Design (SUTD)

According to the latest Labour Force in Singapore 2024 report by MOM, the median salary for their employed alumni between the ages of 25 and 29, has reached, as near as makes no difference, S$6,000 (S$5,995 to be exact) last year, inclusive of employer CPF.

In other words, half of all of them make at least as much—or more. And this is averaged across all the different courses the schools offer (bearing in mind that some pay less and some more).

The gulf between university degrees and other qualifications remains very high and has outpaced both private institutions and local polytechnics in terms of growth over the past decade (rising by almost 29%, compared to 25.6 and 26.6% respectively).

Technical education has seen the highest pace of growth, at 37.6%, likely driven by both rebounding demand for vocational skills in the workplace as well as relatively low starting point back in 2014. In absolute terms, however, it’s still nearly 50% behind, only crossing S$3,000 last year.

More money but also more opportunities

Unsurprisingly, employment levels are also the highest among the best educated, with over 91% of university grads under the age of 30 working (with most of the rest likely still studying something else).

The biggest employment gap is found in the middle, among the polytechnic diploma holders, almost 20% of whom are not employed—although it has to be said that 13.2% of them were pursuing further education/training (up from 7.5% in 2014).

Which might mean those who succeed may find themselves in the higher educational tier, albeit reaching it in a slightly roundabout way.

It is clear, however, that it pays to study, as the differences add up to tens of thousands of dollars even in early years and compound over time, leading to significant wealth gaps further in life.

While some may still be enamoured by stories of American billionaire dropouts, the statistical facts are that getting that degree is still definitely worth the effort for most people in Singapore.

Featured image: Google Street View