Foodie Canteen: Recent Episodes
Foodie Canteen
Foodie Canteen is a weekly show featuring conversations with leaders and content creators in the Food and Beverage space. Each week brings on inspiring voices that tackle topics surrounding life, food and business. New episodes every Friday.
Email hellofoodiecanteen@gmail.com for your story to be featured!
Roy Chiew is the co-founder of Adelphi Collective, an F&B group based in Sabah. In this week’s podcast, he talks about bringing the food industry forward in Kota Kinabalu with experimental cuisines, closing down Adelphi & Co., the food culture in Sabah, building a team of leaders and more.
“You might start a business without too much certainty, but as long your team has what it takes to fix the problem, you’re all set.” - Roy Chiew
Timestamps:
00:00 - Guest introduction
03:07 - Born & raised in Tawau
05:25 - What you must eat when visiting Sabah
08:54 - “Good enough to graduate”
15:51 - Making decisions and living with it
20:02 - Managing my family business and starting F&B restaurants
21:17 - My “Enlightening Food Trip” to Australia
27:40 - Running the "people business"
32:33 - Bringing KK's food industry forward with Adelphi & Co.
43:22 - Having what it takes to improve along the way
47:10 - How do you know it’s time to close a chapter?
54:35 - Sabah’s food culture
59:22 - Entrepreneurs in Sabah
1:02:10 - My beliefs in life and business
1:05:07 - Advice for people starting their business
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Laksa is one of the must-try street food in Penang, Malaysia. Christine Ooi found a gap in the market as the mother of two boys who finds it hard to enjoy a bowl of Laksa by the street. Thus the birth of Laksalicious, where she takes iconic street food, Assam Laksa and Nyonya Lemak Laksa and serves them in a comfortable restaurant setting. During the podcast, she shares her thoughts on Penang’s hawker culture and how they use a 40-year-old Laksa recipe from housewives in Perak to share this street food goodness.
“We are happy with just one outlet. As a mother of two boys, I like to spend more time with my family.” - Christine Ooi
Timestamps:
00:00 - Guest Introduction
00:50 - Growing up around fishing villages
02:15 - Must-try food in Penang
04:32 - Penang’s hawker culture
06:33 - Lessons I’ve learned starting Moustache House Cafe
09:06 - When do you know it’s time to close down the business?
10:46 - Starting Laksalicious
12:15 - Taking street food into a restaurant setting
13:27 - Branding Laksalicious
15:13 - Sourcing our Laksa from Perak
19:00 - Different types of laksa in Malaysia
20:00 - The most important ingredient in a bowl of laksa
20:55 - Coping with the pandemic as a small business
22:53 - Being content with one outlet after 7 years
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Born in Sitiawan, raised in Johor, Diana Chan is a Malaysian entrepreneur currently residing in Melbourne, Australia. Having worked as a senior analyst at Deloitte, her life took a turn when she won MasterChef Australia 2017 which then led to her travelling around the world for various cooking appearances. In this episode, she shares what it’s like cooking on national TV, stepping into your ‘genius zone’ and tips on becoming a highly effective communicator.
“Winning MasterChef Australia is a bonus. What you do with it, how you maintain and grow from that is entirely up to you.” - Diana Chan
Timestamps:
00:00 - Life post lockdown
02:04 - Who’s Diana Chan?
02:49 - Growing up in Johor, Malaysia
04:49 - My ambitions as a child
06:32 - Migrating to Melbourne, Australia
07:12- First job out of university
08:55 - How did I get into MasterChef Australia?
10:18 - It all started with peeling taugeh (beansprouts) in the kitchen
11:30 - How I picked up my cooking skills
12:42 - The pressure to perform on national TV
15:51 - Quitting my job at Deloitte and travelling the world
17:11 - Opportunities that came with the new title
18:28 - Accounting to entrepreneurship
19:27 - Stepping into your zone of genius
23:14 - Maintaining longevity and branding yourself
24:08 - Dinner party hacks
26:39 - How to communicate in a way that people gravitate towards you
- Watch on YouTube.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
John Lim is one of the few executive chefs in Sarawak that goes foraging in the forest for native ingredients and experiments with them in Roots, a casual-dining restaurant in Kuching, known for their creative and remarkable dishes. In this episode, Chef John teaches us how to make the perfect paella and shares the story of how his bond with the Bidayuh and Iban tribes through his foraging trips inspired his cooking.
“I do not want to cook just for the sake of cooking, but I want to cook because I want to understand [the culture] a little bit more.” - John Lim
Timestamps:
00:00 - Guest Introduction
01:08 - Life in Sarawak
02:37 - Local foods you should try in Sarawak
04:44 - Experiences & lessons in big cities
07:28 - Being an executive chef for Food Journal
08:13 - Foraging trips to the forest
11:45 - Never-before-seen ingredients from foraging trips
13:49 - Exploring native ingredients & throwing backyard dinner parties with the Bidayuh and Iban groups
16:28 - Using humble ingredients and the tri-flavours cooking method at Roots
20:07 - Eggplant is UH-MAZING
22:46 - How to make the perfect paella
27:35 - His cooking philosophy
27:51 - Sustainability in cooking: Check your rubbish bin
31:40 - Is a chef’s life glamorous?
34:55 - Challenges as an executive chef managing 5 restaurants
36:09 - The growing market for fine dining in Sarawak
37:50 - Most important skill for a chef: journaling
40:10 - Our Saturday night creativity project
- Watch on YouTube.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Vuitton Pang is widely known as the 3rd generation successor of Mamee Double-Decker snack empire - the addictive barbecue snack with a blue furry monster most Malaysians grew up with. In this episode, Vuitton brought us back to the early days when he’d go knocking on doors as the “Mamee Boy” in Australia, opens up about handling family expectations and shares a thing or two about the local convenience store scene and what is it really like bringing a huge franchise like emart24 into Malaysia.
“A lot of people think we are so lucky to have this safety net. But along with the privilege comes great expectations.” - Vuitton Pang
Timestamps:
00:00 - Guest Introduction
01:18 - Growing up in Melaka and attending public schools
04:00 - “Gems will not stay hidden for too long in Melaka.”
05:18 - My first exposure to business
06:23 - On handling family expectations
08:55 - Melaka to Melbourne
09:36 - “Mamee Boy” knocking on doors in Victoria to working for OSK Investment Bank
11:00 - Bringing emart24 to the Malaysians
12:12 - Transitioning from Food Manufacturing to Retail
13:40 - How to find the perfect location for your business
14:55 - Creating loyalty among Millennials & Gen Zs
17:38 - A day in the life of Vuitton Pang
19:02 - Local convenience store scene in Malaysia
20:51 - Changing Malaysians’ shopping habits at conveniences store with innovation
22:28 - Gone were the Apollo chocolate wafer days?
24:10 - Values I’ve learned from the Mamee days
26:00 - Bringing a franchise into Malaysia
27:13 - emart24 to launch 300 stores in 5 years - What are the challenges?
28:36 - Advice for listeners who are looking to bring in brands from other countries
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Jackie Loo is the founder of Caffé Diem, one of the first homegrown third-wave cafes in Alor Setar, Kedah. Labelling himself as the jack of all trades and master of none, Jackie is no stranger to coffee for having spent most of his childhood roaming around his grandfather’s Hainanese kopitiam. In this podcast, he shared the time he connected with a regular customer that later became his business partner and how they both transformed a drug addict haven into a community space shared by all.
“Sometimes you have an idea, but to make things happen, you need people who share the same vision as you. ” - Jackie Loo
Timestamps:
00:00 - Guest Introduction
00:45 - Life in Alor Setar is QUALITY
02:10 - Must-try food in town
03:14 - Growing up in a working-class family that runs a Hainanese coffee shop
05:50 - I’m a jack of all trades, master of none.
07:30 - The business, science and communications era
09:17 - Birth of Caffé Diem
13:36 - How he met his partner and expanded from a 10-table cafe into a 120-year-old heritage building
19:35 - The renovation story
27:24 - Growing cafe scene in Alor Setar
28:33 - How illegally chopping down an old tree led to the revitalization of Lorong Penjara Lama
33:13 - “At a certain point of time, we have to leave Alor Setar.”
36:07 - Coffee Influencer
38:17 - “Everything is a matter of perspective, no challenges can’t be resolved.”
40:55 - Advice for people who want to start a cafe
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Fikri Jalil recalls the "magic measuring cup" his mother used in the kitchen to make kuih raya and that's when it all began. Today, he is the owner of Galanggal Cafe, one of the few restaurants in Ipoh serving curated Southern European cuisine to a 25-seater space. He might or might not be (still) using the same cup. In this episode, we dive into how we should not just stir-fry everything, the stigma around Malay employees and the reality of pay wage in F&B in some rural parts of Malaysia.
“In kampung, people get paid RM35 per day working for 12 hours. This is the reality of Malaysia that people don’t see.” - Chef Fikri Jalil
Timestamps:
00:00 - Guest Introduction
01:09 - Growing up in a laid back city - Ipoh
02:47 - Must-try Nasi Ganja and Mee Kicap in Ipoh
04:15 - “I wanted to become a National Geographic photographer.”
05:34 - The magic cup my mom owns in the kitchen
07:20 - Dropping out of college and working part-time in F&B
10:21 - “It’s all about teamwork.”
12:39 - My first promotion at the basement of a hotel
16:30 - His thoughts on the stigma around Malay employees in F&B
20:02 - When did you know it was time to go home?
24:37 - How Galanggal started from a street stall
27:21 - Getting over doubtful thoughts
28:40 - Galanggal’s concept
30:40 - Creating dishes: Travelling online by watching independent YouTubers
33:36 - What is fusion cooking?
36:10 - Sourcing ingredients & herbs from home garden
38:28 - Respect the ingredients and don’t just stir-fry everything
40:30 - The best way to cook a cabbage
43:04 - The need to learn new things wakes me up in the morning
44:37 - Challenges in starting a restaurant in Ipoh
46:40 - Developing bold seasonal flavours
47:35 - Are Ipohrians more open to spending more $ on good food?
49:00 - Working 12 hours & getting paid RM35 per day
51:09 - Advice for you who wants to start your own F&B
- Watch on YouTube.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Dato Chef Zamzani Abdul Wahab was that chubby kid in school that became a target of bully by both his peers and teachers. All it took was one person to believe in him and today, he’s a celebrity chef, co-founder of Food Aid Foundation Malaysia and the visionary behind Rich Talents International College. This is an episode where you’ll hear waves of laughter as Chef Zam recalls his past in the most light-hearted and humorous way possible.
“Nobody is born stupid. Everybody has got talent. If you’re stupid, you can learn. If you are lazy, there’s no cure (tak ada ubat).” - Dato Chef Zam
Timestamps:
00:00 - Guest Introduction
01:24 - Growing up in Kuala Terengganu with a single mom
04:29 - Traumatic experience at the hospital
06:50 - Getting bullied by peers and teachers at school
09:49 - How the bully affected him emotionally: “I hated being seen.”
13:11 - Weight loss surgery journey: Gastric bypass
19:27 - How his life as a chef began in 1990
21:58 - Working experience in New York City
26:44 - “America changed me and opened me up.”
28:00 - Helping more than 7 million people with Food Aid Foundation
31:22 - Food wastage: Reconciling the work he does for NGO and the restaurant industry
33:51 - The struggles of Malaysia families during the Movement Control Order
36:00 - Starting Rich Talents International College
41:22 - His view on the culinary education in Malaysia
44:18 - Challenges in starting a college
47:02 - The vision
49:28 - What is the meaning of life?
50:49 - Must-try food in Terengganu: Nasi Dagang
- Watch on YouTube.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Robin Lim is the founder of Superfruits Valley in Perlis, one of the largest superfruits farms in Malaysia. Spanning 50 hectares with 40 greenhouses, Robin’s farm grows superfruits like gac, fig, passion fruit and cape gooseberry - with nutritional benefits that will blow your mind. In this episode, the modern farmer shows us how it's done, the importance of building up the next-gen of farmers and of course, life in Perlis.
“Agriculture will not be wrong. Growing the right things for the right market is very important. And you need to analyse yourself on the market demand, rather than listening to others.” - Robin Lim
Timestamps:
00:00 - Guest introduction
01:12 - Life in Perlis
03:10 - Must-try food in Perlis - Ikan Bakar & Ikan Puyu
03:57 - Growing up as a kampung boy in Malaysia
04:58 - Going from construction to farm life
07:08 - How-to commercialise superfruits
09:40 - Difference between growing superfruits vs. fruits
10:39 - Challenges in farming
12:20 - Buyers: Locals, Jaya Grocer, Qra and other delivery platforms
13:22 - Thoughts on imported fruits & local fruits
14:56 - Superfruits Valley giving opportunities to locals and birthing the next generation of farmers
18:28 - Using freeze-dry technology by NASA
20:22 - Benefits of superfruits for the skin, eyes and heart
22:17 - Promoting nutritional security and making a difference in Perlis
23:54 - Advice for people studying agriculture/ going into the farming business
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
ZUS Coffee is the newest coffee chain in Malaysia that has grown from two outlets within two years of the pandemic to a total of 71 outlets, in six states across the country. Co-founder Terence Ho, born in Ipoh and raised in Kuala Lumpur, comes on the show to profess his love for Starbucks & HaiDiLao and how he modelled his start-up after these brands. He also shares about taking the road less travelled, being called a “kopi boy” by his parents and recognizing a problem as an opportunity to deliver quality coffee throughout Malaysia.
“I did a bit of reflection and found that weakness is strength in disguise. That’s how we’ve always been approaching all our problems.” - Terence Ho
Timestamps:
00:00 - Guest Intro
00:54 - KL: A City of Options
3:18 - Must-Eats in KL: Banana Leaf
4:05 - First introduction into the coffee space
6:16 - ZUS Coffee early days
7:19 - Life prior to ZUS Coffee
7:58 - The 3 waves of Coffee
9:58 - Specialty Coffee vs. Commercial Coffee
11:42 - Biggest contributing factor to the company's growth
13:04 - The hardest state to penetrate in Malaysia
14:30 - Thoughts that keep me up at night
16:20 - “It is always about how we treat people.”
18:28 - Appealing to the memories of people when creating
21:35 - The Making of Signature ZUS Gula Melaka
23:12 - Learning from the big brothers
25:36 - How the app became a crucial part of ZUS
27:23 - ZUS value
28:18 - Improving the barista industry in Malaysia
30:55 - Do you actually like drinking coffee OR be seen drinking coffee?
32:34 - Going international with ZUS Coffee
33:33 - Advice: Weakness is strength in disguise
- Watch on YouTube.
- Read our articles.
- Follow us on Instagram and Facebook for more.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Amazin’ Graze is the healthy snack company that is taking the shelves of big grocery stores by storm! This is the story of how three corporate Asian women’s idea of creating healthy granola and snack products in their home kitchen blossomed into an international brand: now satisfying the daytime and late-night munchies of consumers across Malaysia, Singapore, Hong Kong, Australia and the US. Co-founder and CEO of Amazin’ Graze, Amy Zheng, drops some tips on the best way to find your business partners, opens up about the brand’s failure story and gives us a sneak peek into the process behind creating products for people’s moods and desires.
“It’s not about doing, it’s about thinking about what you’re doing.” - Amy Zheng
Timestamps:
00:00 - From working with prison reform and anti-human trafficking efforts to building her own start-up
3:00 - Changing the way we eat
4:57 - Best ways to find business partners: Friends of friends
6:40 - The first BIG break
9:00 - Rise of Amazin’ Graze’s popularity
11:14 - “You’ll get tired of this zero sugar, zero carb life.”
13:03 - Creating a product for people's moods and desires
14:30 - Creative process at Amazin’ Graze
16:17 - “We are a big bakery”
17:42 - Our failure story: Glow Smoothie Bar
18:53 - Things to look out for before going into a new market
21:00 - Values: Profit OR People
23:12 - Open Communication: Running a company with 90% female in the management team
25:46 - Day in the life of a CEO: Setting the right mindset
28:14 - What’s next for Amazin’ Graze
29:40 - “You have to raise a lot of money” is a common misconception
31:56 - “Don’t live in the future.”
- Watch on YouTube.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
As the year comes to a close, we brought on two of Kessyl’s girlfriends to reflect and re-evaluate 2021. The things we struggle with and laugh about in our mid-20s: The fear of falling behind, stepping into uncertainty and celebrating growths along the way. Is this a trap? Is this freedom? But honestly, if we were to sum up this episode into a song, it has to be Adele’s “I Drink Wine.” And hey, if you’re in this quarter-life crisis, know that you are NOT ALONE.
“Just because you can’t imagine it, doesn’t mean better don't exist.” - Quin Ooi, 2021
00:00 - Soul fulfilling project: Project ME
5:51 - “Everyone is always changing and becoming.”
12:28 - Deriving our values from work
26:26 - Early 20s vs. Mid 20s: Hustling and learning to slow down
35:00 - The “What-Ifs” and the feeling of “You’re not enough”
50:41 - Live your truth: Being open to making mistakes and filtering out people in life
1:00:14 - Making space for the new in uncertainty
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Since the pandemic, it's safe to say that we've become more conscious about our health. FYI, 1 in 5 Malaysians have diabetes and over 50% of Malaysian adults are overweight. Jia Yi has always been an advocate for the people, a passion that drove her pursuit of a legal career. However, when she discovered kombucha and experienced its magic first-hand, she ditched the heels and blazers to stand for hours on end by the kitchen counter neutering her SCOBY that would eventually give rise to this bottled healthy luxury: Kombucha.
“I had the courage to walk out of my corporate career, start my passion project which translated into a business.” - Jia Yi Low
Timestamps:
00:00 - Being the voice for others: Studying law
2:56 - Corporate lawyer life vs. entrepreneurial life
4:56 - “Chugging away my heels and blazers”
6:45 - How she first discovered kombucha and how it healed her skin condition
9:28 - What is kombucha?
11:02 - Why is kombucha getting more popular?
12:39 - Why is kombucha so expensive?
15:43 - Biggest challenge: “Why do I need to spend x amount of $ on this “Teh Ais”?
18:50 - Lessons learned in her first year of entrepreneurship
21:04 - The process of brewing Kombucha
24:30 - Meeting the in-between: healthy luxury and everyday necessity
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Natasha Shazana Evans is the co-founder of Soko, an innerwear brand created to celebrate women in Malaysia and bring bra shopping to the next level! During the pod, she shares her views on the over-sexualisation of lingerie in the media, how she approaches marketing an innerwear brand in a Muslim country and... if the perfect bra actually exists.
Follow Soko's journey here!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
être Patisserie was named after the phrase Raison d’ete, where être means “purpose”, the perfect name for the pastry shop that embodies its founder’s calling. Ann Lee is a graduate of Le Cordon Bleu Paris with a truly start-studded résumé, having worked in multiple award-winning Michelin star restaurants including Alain Ducasse Paris and Joel Robuchon. She eventually decided to return to her hometown of Ipoh with the goal of sharing French pastries and viennoiserie with her fellow Malaysians. Located in a gorgeous glasshouse, Ann’s bakery is more than just the home of Malaysia’s finest baked goods, but is also a platform for young people to discover their être and awaken their inner lion too.
“Be dare to dream: having that ability to dream is very important because that’s how you will envision things. ” - Ann Lee
Timestamps:
00:00 - The birth of Ann’s Wonderbar during her education downtime
4:15 - Ending up in Paris: From pursuing a business degree to Le Cordon Bleu Paris
8:35 - Working with Michelin star restaurants: “If you’re not doing your best, you’re out of the game.”
11:42 - The truth behind landing jobs at Michelin star restaurants without connections
15:29 - “Spirit of Excellence”
16:42 - Introducing French pastries to Ipohrians
19:02 - Creating a platform for the next generation to grow and find their purpose
21:15 - Being humiliated and pushed out of the community
24:50 - Choosing Malaysia over Paris
27:57 - The creative process at être Patisserie
32:06 - New project: Ferment Boulangerie
32:46 - “Dare to Dream”
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Jin Lim better known as Jinnyboy is one of the pioneers of Malaysia’s YouTube scene. During RECESS, he tells us how he “accidentally” got into radio, build a mass following and go on to create a company without his name and face. Jin shared his thoughts on finding a passion that can also make you the money, peaking in life, feeling lost and losing out opportunities to others. Yes, we covered A LOT in this episode. Go on and listen in, while you scrub the dishes.
Check out Jin Lim on Instagram.
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Most grandmas have a few things in common: they’re sweet, great cooks and have amazing stories to tell. 68-year-old Melba Nunis is no exception. The “simpler” times she spent as a young girl in her mother’s kitchen sparked her love for Kristang cuisine, a culinary culture that wholesomely represents Malaysia’s diverse history. Consisting of Indian flavours, made with Malay spices, cooked with Chinese techniques and inspired by Portuguese, Dutch and British influences, WHY isn’t it more well known in Malaysia? Melba had the same question, and so made it her life’s mission to share the vivid colours of Kristang Cuisine. On the pod, she also recommends a great beginner-friendly Kristang dish to colour your holiday season!
“For me, my kind of food will always be old-fashioned: the way I remember eating it from young.” - Melba Nunis
Timestamps:
0:00 - Life as a Eurasian growing up on Kristang Cuisine
1:45 - What is Kristang cuisine?
2:56 - “I like to keep it the old-fashioned way.”
3:52 - Idea behind the award-winning cookbook: A Kristang Family Cookbook
5:09 - Melba at the Mansion: Why The Majestic Malacca renamed their restaurant after her
6:12 - The “Chicken Feet Experience” #markettrips
8:12 - Dine with Mel Supper Club: The home dining experience hosted by Chef Melba
9:45 - How she feels about people entering her private space
10:46 - How the pandemic affected Dine With Mel and kept her busy
12:35 - The challenges of going digital for Chef Melba
13:27 - Dine with Mel’s future plans and goals - Collaborations
14:00 - The secret ingredients to Kristang cuisine
14:48 - “I don’t know when I’ll stop, but cooking keeps me going.”
16:30 - Sharing: We can’t take it with us anyway later on, might as well leave it around for others to enjoy.
17:45 - A beginner-friendly Kristang dish: Portuguese Chicken Stew (perf for the holiday SZN)
- Watch on YouTube.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
27-year-old Penang film director Rubendra Ganeish Ravi recently won the White Unicorn International Film Festival (WUIFF) award with his short film, "This Too Shall Pass," a story focusing on a family tragedy during the pandemic. In this episode, he spoke with us from the UK (where he's pursuing a PhD in Film Studies) about his inspiration behind the short film, the reality of gathering funds to produce a film in Malaysia and his thoughts on traditional Asian parents supporting their children to pursue arts as a career.
Watch the short film here: https://bit.ly/2ZhDVFQ
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
At some point in our lives, we all find ourselves at a crossroads. While most of us crave stability and certainty, Basira Yeusuff is an adventure-hungry chef who finds comfort in the awkward and uncomfortable. From hosting pop-ups in Malaysia to opening a 28-diner restaurant in Seoul, South Korea, she lives her life by this motto: Rational YOLO. In this episode, we talked about making the right decisions in life, how Agak Agak Seoul is not your stereotypical Southeast Asian restaurant and did you know that lemongrass and fresh pandan is the caviar of South Korea?
“Rational YOLO: I think things through, but also to a certain extent I know that life is short.” - Basira Yeusuff
Timestamps:
0:00 - Narration: “You should always go into something with a healthy dose of fear.”
1:35 - Growing up as an introvert in a big family
2:58 - Cooking makes sense to me: A+B =C
3:59 - Learning the kitchen culture in Switzerland and Germany
5:15 - Running a one-woman show for Root Cellar
7:39 - Rational Yolo: “I like the uncertainty and being uncomfortable.”
9:21 - From a one-week stint in Seoul, South Korea to opening her own restaurant “Agak Agak Seoul”
18:17 - How to know if you’ve made the right decision at a crossroads
21:53 - Fighting Stereotypes: Bringing Malaysian culture to South Korea without bending over backwards
27:44 - Galangal, lemongrass and fresh pandan is the caviar of South Korea
30:52 - Basira’s favourite part about Korean culture: Humanity x Technology
31:49 - Advice: “Rational YOLO over the fear of rejection.”
34:06 - “Agak Agak is now on cruise control.”
- Watch on YouTube.
- Read our articles.
- Follow us on Instagram and Facebook for more.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Britney Pang was only 15 when she competed in ‘Girls Fighting’ 2016 under the mentorship of Seungri, former BigBang singer (now retired from the show business). During RECESS, she shared with us what it’s like to be a mentee under Seungri, the lessons she has learned and balancing life as she turns 20!
Check out some of Britney's song covers @britneypang12!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Since MCO, online food deliveries are the increasingly popular way Malaysians put food on the table. As the Director of Commercial & Partnership at Grab Malaysia, JJ Tan has a great overview of the industry. In this episode of Foodie Canteen, we get some insight from the 2020/2021 Food Trend report, such as the upcoming trends in Malaysian F&B and what online merchants can do to stay ahead. On a more personal level, JJ tells us what it’s like working for one of Southeast Asia’s most successful technology companies along with some tips on thriving in a corporate environment.
“The future of F&B is omnichannel-driven, in the sense that dine-in, delivery and self pick-up will coexist.” - JJ Tan
Timestamps:
0:00 - Narration: From a footballer to becoming the Director of Commercial & Partnership at Grab Malaysia
1:18 - JJ’s dream as a child
1:49 - His funny personal encounter with a taxi driver
4:00 - A day in the life of the Director of Commercial & Partnership at Grab MY and the challenges that come with it
5:46 - Enabling local businesses through Grab campaigns like “Minggu Peniaga Kecil”
7:50 - Insights from the Food Trend Report 2020/2021: “Malaysians want to eat healthily.”
10:54 - Catch a breath, friends!
11:24 - The “top-searched” categories on GrabFood
12:45 - Tips for restaurants owners for the year 2022
15:09 - Grab rolls out new tools for merchants/restaurants to navigate online sales
16:43 - Grab’s efforts to be more environmentally friendly
18:05 - Grab’s work culture
19:35 - The future of F&B: Omnichannel-driven
21:14 - Advice for people who are looking to thrive in a corporate environment
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Soh Wai Ching is no stranger to pushing the limits. Last year, he made his mark in the Guinness Book of World records for the Greatest Vertical Height Stair Climbing in One Hour. This year, he made history as the first Asian to win the Empire State Building Run-Up in New York City. The 27-year-old Malaysian scaled all 86 floors in just 10 minutes and 40 seconds. During Recess, he talks about how slow-mo videos of the Empire State Building’s stairs became his bedtime story, his runner's mentality and we get all the juicy details of his meeting with Marvels' Winter Solider!
Follow Wai Ching's running journey @mastowerrunner!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
In more ways than one, Mandy Goh is one in a million. At just 31 years old, Mandy rose through the ranks to become The St. Regis Langkawi’s first female executive head chef. In this episode of Foodie Canteen, she spills the beans on what this opportunity meant to her, how she lets her imagination guide her in creating experimental menus and why family support and mental resilience are crucial in every chef’s journey.
“Don’t compare yourself with others, as long as you have the motivation and passion, you will be successful.” - Mandy Goh
Timestamps:
0:00 - Narration: Running away from alphabets to break glass ceilings in the culinary world
2:58 - Peeling onions and vacuuming soup packets at Mandarin Oriental Kuala Lumpur
5:58 - Meeting her mentor Marcel Kofler and becoming the first all-female team to win Bocuse D’Or Asia
10:29 - “Besta electronic translator became my best friend”
12:55 - Mandy’s relationship with Langkawi, Malaysia
15:53 - Becoming the first female executive chef at The St. Regis Langkawi at 31 years old
18:13 - “Pot throwing” kitchen-culture is outdated
20:35 - Being a great chef is more than just creating a menu
21:20 - From wielding a knife to a pen - How her duties shifted as an executive chef
23:12 - Managing different concepts from L’Orangerie, Kayuputi, Gourmand Deli to Pantai Grill at The St. Regis Langkawi
23:50 - How Chef Mandy creates through imagination
25:42 - Creating an experience through a two-hour dining journey - Texture, Taste and Theatre
27:41 - Reminiscing Penang Hawker Food
30:00 - The importance of conversing with diners post-meal
33:10 - “It’s not easy for a female to lead a Malaysian luxury hotel brand”
36:31 - “Learn the basics”
37:43 - Family support and mental resilience is indispensable
- Watch on YouTube.
- Read our articles.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
“But Honestly” is a Malaysian card game created by three childhood friends - Ting Shi Qi, Davin Ngu and Sarah Wong. Designed to spark meaningful and honest conversations about one of Asian culture’s most taboo subjects: vulnerability, their Kickstarter campaign has raised more than double the initial goal. During Recess, Shi Qi and Davin showed us their hand at the creative process behind the card game and threw us a few questions from the deck. Questions like - "When was a time you felt like you were not good enough?"
For more updates on the card game, follow @buthonestly.co!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this.
- Watch on YouTube.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
What started as a kitchen conversation with his mom about her pumpkin jam turned into an e-commerce platform that helps thousands of Malaysian mom and pops food creators bring their businesses online. Since the pandemic, Kravve has grown 10-fold, raising RM1.2 million through equity crowdfunding and furthering Yong Lin and his co-founders’ goal of expanding access to digitalisation for all. In this episode, he tells us how they did it, and why digitalisation is coming for us, whether we like it or not.
“The digitalisation of businesses is inevitable.” - Yong Lin Teh
Timestamps:
[01:25] - Yong Lin's upbringing and how it shaped him
[03:19] - A Sunday morning conversation that eventually led to starting Kravve
[05:36] - First exposure to entrepreneurship
[09:43] - Starting Kravve from ground zero
[11:00] - How Kravve helps small businesses grow and go digital
[13:10] - Biggest challenge: “We were constantly running out of money”
[16:52] - Raising RM1.2 mil in equity crowdfunding through storytelling
[19:20] - Changing the lives of the small business owners
[21:14]- Levelling the playing field for all online sellers regardless of technological experience
[23:28] - “Digitalisation of businesses is inevitable, online business is here to stay”
[26:18] - Ensuring food safety and payment security
[27:43] - Advice to budding entrepreneurs
[30:47] - “Kravve belongs to Malaysians”
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
- Read our articles
- Follow us on Instagram and Facebook for more
Joan Low is a banker turned mental health advocate. In 2019, she founded ThoughtFull, a subscription-based app that conducts therapy through 1-on-1 daily coaching sessions with professional therapists. Early this month, it raised one of the largest seed rounds in the digital mental health startup space in Southeast Asia, at $1.1 million USD. In this episode, she tells us what prompted her to leave the finance world, breaks down some misconceptions we might have around mental health and answers the question: "How do we snap ourselves out of a bad headspace?"
Our listeners can now get 10% off their first trial with "TFCFOODIE"!
Use this promo code on top of the existing 14-day free trial:
- Download ThoughtFullChat User App on iOS or Android
- Sign up, select your coach and enter promo code TFCFOODIE to enjoy 10% off subscriptions (valid for sign up until 31 Dec 2021)
- Explore lesson packs, track your moods, thoughts, and #HaveAThoughtFullChat with your own coach!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this!
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Born and raised in Manila, Philippines, Anabelle Co-Martinent is a Chinese-Filipino who’s lived in Malaysia for over a decade. What started as a “small” idea in her apartment kitchen has now made Anabelle the co-founder and director of the healthy-eating empire, La Juiceria Superfoods, which has continued to revolutionise the daily eating habits of busy urban lifestyles. 8 years in and 10 outlets later, Anabelle shares the secret to La Juiceria’s success and offers some advice for the modern women of today.
“I will do it because I can.” - Anabelle Co-Martinent
Timestamps:
[01:30] - Working for technology companies like Nokia, HP and Microsoft at the height of the internet revolution
[02:30] - How motherhood led Anabelle to start her own business
[04:16] - Two year sabbatical of self-discovery
[06:35] - The idea to start La Juiceria and using her husband as a guinea pig
[12:33] - Cold-Pressed vs Centrifugal Juice
[14:53] - How they make superfoods like ginger and turmeric taste delicious
[17:23] - The secret to La Juiceria’s success: Keep chasing innovation
[19:06] - Evolving from La Juiceria to La Juiceria Superfoods
[24:34] - Working for big companies vs. Starting your own business
[29:02] - “The world is changing and I think that women of today can make better decisions”
[34:30] - “I will do it, because I can”
[35:55] - Anabelle’s advice for our listeners
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
- Read our articles
- Follow us on Instagram and Facebook for more
Cheryl Low and Wilson Chin are the founders of Nude, The Store in Malaysia where customers bring their own containers and bags to buy soaps, snacks and skincare. In this episode of Recess, they spoke about the average Malaysian's lifestyle, its ecological impact and answers the question of whether eco-friendly products are more costly. And if you're new to the zero-waste culture, where should you even begin?
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this!
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
The mixologist behind “Constance” (wasabi, jasmine tea syrup rum cocktail) is a fiery personality with a talent for mixing caffeinated and alcoholic drinks. Amanda Wan is a Malaysian barista turned award-winning mixologist and was among the Top 25 Bartenders in Hong Kong by Drinks World Asia 2014/2015. 🌍 In this episode, she gets real about battling with self-worth, her frustrations of being labelled the “female bartender,” and offered some tips on how to become the bartender's favourite!
“Make sure you have these 3 people in your life: Someone you look up to, someone you can live life with, and someone you can be an inspiration to.” - Amanda Wan
Timestamps:
[01:33] - Amanda’s flavourful childhood
[04:47] - Her first job as a Starbucks barista
[12:07] - The injury that led her to the bartending world
[16:16] - Becoming the first female bartender to represent Malaysia at the DIAGEO Global World Class Bartender of the Year Competition 2010
[20:36] - Hong Kong’s vibrant cocktail scene and how their “can-do” spirit shaped who she is today
[25:03] - Inspiration behind the popular “Dewdrops of the Heart” and “Constance” cocktail
[29:05] - The bar is both a stage and an escape
[34:50] - How to qualify to become the bartender’s favourite and get free drinks
[35:55] - Bar stereotypes and what her parents thought about her workplace
[38:01] - “Cute & Bubbly” Women in Bartending
[41:43] - Her new job with Shangri-La Singapore
[46:00] - Battling with self-worth and rediscovering her priorities
[53:35] - Growth is not linear
[56:29] - Amanda Wan as the “Female Bartender” of Malaysia
[58:20] - Make sure you have these THREE people in your life
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
- Read our articles
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The Ming brothers, better known as The Ming Thing, are arguably one of the most humble and creative Malaysian digital creators. During RECESS, Ming Han and Ming Yue share their decade-young content creation secrets, the best and worst parts of being a content creator and how they balance hopes/dreams and the numbers game. Plus, we get some insider tips on functioning at your highest creative self!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Check out the Table Talk Podcast here.
- Follow us on Instagram and Facebook for more stories like this!
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Dheper Reshaa Teh's interest in pageantry began when she was just four. Her passion has won her Miss Teen International Malaysia at just 16 years old and brought her to two international-level pageants. Now the 19-year-old Penang-born is a Miss Teen Universe 2021 finalist. During RECESS, she shared with us how she made her dream a reality and the pressures of being in the pageant circle.
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Vote for Dheper Reshaa Teh here.
- Follow us on Instagram and Facebook for more stories like this!
- Read more about her story on Wau Post.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Pastel-nightmare Squid Game is likely to become Netflix’s biggest show of all time, according to the platform’s co-CEO Ted Sarandos. With a perfect critics' score of 100% on Rotten Tomatoes, Squid Game is a survival drama featuring 456 cash-strapped players who risk their lives to play six traditional South Korean children’s games. All to win a tempting prize of 45.6 billion won. Here’s the question: Are humans inherently good or evil?
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Melvin Poh, a former lawyer turned entrepreneur, is the founder of Empirics Asia, an open-access crowd publishing platform (think Wikipedia). During RECESS, Melvin walked us through HOW the open access knowledge sharing platform works and the challenges that come with vetting through thousands of articles submitted by "volunteer" editors. And of course, launching the world's FIRST podcast produced and run by artificial intelligence: How does it work?
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this!
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Gēn 根 is the only restaurant in Penang, Malaysia ranked in the Top 100 list of Asia’s Best Restaurants 2021. Gēn 根 with its produce-driven concept is the brainchild of Chef Johnson, a Le Cordon Bleu graduate who has worked in countries like France, Australia and China. In this episode, Chef Johnson shared what it’s like to dine with an open mind, explore the treasure in cooking and the ever-evolving dining scene on the island.
“You want people who come into your restaurant to enjoy the good food, good service. They’re not coming to you for a lecture on how to eat or how to dine.” - Johnson Wong
Timestamps:
[01:44] - From Le Cordon Bleu Sydney to travelling the culinary world in Australia, Dubai, China and France
[04:09] - Coming home to Malaysia and starting his first fine dining restaurant in Penang
[10:14] - How Gen highlights neighbourhood produce and make them the star of the show
[12:15] - The relationship between the ingredient and its identity
[14:22] - The ever-evolving dining scene in Penang, Malaysia
[19:00] - “We are not here to lecture them on how-to-dine”
[20:50] - The inspiration behind “Pineapple, Soy Sauce, Red Chili Padi” Dessert
[23:30] - Being the only restaurant in Penang voted into the 51-100 list of Asia’s Best Restaurants 2021
[24:51] - Reality of being the head chef at a fine dining restaurant
[27:04] - Advice for aspiring chefs
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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Talitha Tan first burst into the music scene in 2016 with her hit single “Okay.” Since then, the Malaysian singer-songwriter has continued writing music while racking up new skills in powerlifting, racing and pole dancing. During RECESS, Talitha opened up about her experience with bulimia and how she stayed true to herself as an influencer in an increasingly pressured media industry.
"Get your heart broken so you can write songs." - Talitha Tan
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- More of Talitha Tanhere.
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Soon Ng is the founder and director of some of the most popular cafes in Johor Bahru, Malaysia - People & Places Cafe, ROUTINE by Soon and The FOUNDERS Cafe. He shared his vision behind the business and how they became THE destination for iconic celebrities like Jay Chou and the Royal Family of Johor. Soon also opens up about his testicular cancer journey and how that changed his way of life.
Timestamps:
[01:28] - From Melbourne to Malaysia: How Soon and his partners founded one of the most popular cafes in Johor, Malaysia
[04:33] - The cafe scene in Johor
[06:09] - What actually happened to People & Places Cafe
[08:40] - Community vs. Customers
[10:30] - How their cafe became THE destination for celebrities like Jay Chou and the Royal Family of Johor
[12:28] - How Soon decided to use his personal look as the business’ branding
[14:35] - Soon’s testicular cancer journey and how it changed his life
[20:50] - “Legacy happens when your life is threatened”
[22:21] - 3 key takeaways for those who are looking to venture into the cafe industry
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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A hair salon that doesn’t cut, colour or perm? That’s COCOdry, Malaysia's FIRST blowdry bar founded by Kim May Chee. During RECESS, Kim talked about how she set out to learn this unique concept in the United States, bring the vision to the Malaysian market and the challenges that come with starting her first business at 26 years old.
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more stories like this!
- Read our articles.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Anis Nabilah has hosted more than 50 TV cooking shows and is one of the most accomplished celebrity chefs in Malaysia. Being one of eight siblings, the kitchen is where she felt most connected with her family. In this episode, Chef Anis opened up about the challenges she faced as a young female chef in the TV industry and shared some dos and don’ts when it comes to cooking in the kitchen!
“Teach what you know and before you teach, make sure you learn.” - Anis Nabilah
Timestamps:
[02:08] - Anis’s kitchen memories with her mother
[04:47] - Earning the “chef” title in Malaysia
[08:06] - Culinary experience at Food Institute of Malaysia
[09:52] - How Anis landed her first show, Icip-Icip, that became the first Malaysian show to be aired on Asian Food Network
[14:14] - Her journey as a celebrity chef
[18:02] - Navigating through challenges as a young female chef on TV
[22:07] - Traditional TV vs. Online Content Creator
[26:11] - Anis’s favourite dish: Daging Salai Masak Lemak
[27:41] - Tips for beginner cooks: SMELL IT
[33:28] - New recipe book by Anis Nabilah
[35:13] - Advice for aspiring TV chefs
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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What started as doodles to “annoy” his girlfriend in their long-distance relationship, Malaysian comic creators Jason and Ymei have now gain more than 800,000 fans online. Their relationship comic strips are mostly based on real-life events, with a little dose of humour. Having published four books and worked with brands like Microsoft and Huawei, they’d like to believe that you can actually make money from a hobby!
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Check out @thepotatocouplefor more relationship comics.
- Follow us on Instagram and Facebook for more!
- Read our articles.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com.
Chryseis Tan is an influential Malaysian heiress who’s fearlessly building her own food and beauty empire. As an investor in a series of startups and the founder of Curate Group, she shares her passion for elevating the dining scene in Malaysia and cultivating local talents.
“It’s quite fulfilling to know that people actually like the things you create.” - Chryseis Tan
Timestamps:
[01:52] - Chryseis’s childhood
[02:28] - How living in Japan taught her some life lessons
[03:52] - Why business?
[04:48] - How she founded Curate Group and developed its unique concept
[08:07] - Importance of diversifying Malaysia’s food culture
[10:37] - Creating new things and adapting to change
[12:26] - Overcoming the challenges in business
[14:30] - The Pandemic Lesson
[15:19] - “Staying home is driving me nuts”
[16:32] - Launching her new beauty brand, LUMI Beauty
[18:57] - Advice for starting out
[19:34] - What’s next for Chryseis?
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
- Read our articles
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Joshua Lau is a 17-year-old piano prodigy. After obtaining his Licentiate from Trinity College London at age 15 with distinction, he now strikes again, being the first Malaysian to win the 5th Steinway South-East Asia Pacific Regional Finals. He is set to represent South-East Asia Pacific to perform in International Steinway Festival in Hamburg, Germany in 2022. In this episode, SueLyn sat down with Joshua as he shares how it feels to balance his success, academics and the social life of being a teenager.
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more!
- Read our articles
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
From an aspiring rapper to starting his own streetwear brand, Malaysian entrepreneur Koh Yung Shen also runs his own speakeasy bar. He was subsequently named Penang’s Bartender of the Year in 2019. Known for creating the Vaccine Cocktail, Yung Shen is the founder of Backdoor Bodega and one of the most sought-after branding guys in town. He’s got some branding tips for your business!
Timestamps:
[01:40] - How his streetwear brand Lansi started from a rap show
[03:58] - Viral marketing and sales in 2009 vs. now
[08:25] - Lansi’s first big break at the Tiger Asian Music Festival
[10:25] - The switch from Lansi to The Swagger Salon
[12:12] - From a pantry bar to an overpriced pin shop
[13:02] - How Backdoor Bodega thrived in Penang with no marketing
[15:36] - How he created the vaccine-inspired cocktails
[18:41] - Most interesting/mundane branding campaign
[21:02] - Why is branding so important?
[22:40] - Tips on branding for your business
[23:58] - “Always take a deposit first”
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
- Read our articles
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Fully vaccinated individuals are now allowed to dine-in at restaurants in Phase Two and Phase Three states, i.e. Penang and Perlis. We spoke to two restaurateurs from Urban Daybreak (open on weekends for dine-in) and MyLaksa (closed for dine-in) to discuss their thoughts, struggles and how they are making customers feel safe again to dine-in.
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more!
- Read our articles
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
From a biotech graduate to owning close to 700 bubble tea outlets across the globe, the founder of Tealive, Bryan Loo shared how he started from ground zero and lessons he learned in the past decade. From his first hustle as a kid renting out comic books, to how he stayed persistent in the Chatime vs. Tealive legal battle and becoming Malaysia’s very own bubble tea mogul.
Timestamps:
[01:34] - Bryan’s childhood in Perlis and the beginning of his entrepreneurship
[03:52] - Tealive’s early days and the “Yum Cha” lingo
[05:28] - The call that changed his life - from biotech to designing his own career path
[11:21] - Chatime vs. Tealive legal battle in Bryan’s own words
[15:29] - Tealive’s 35-day intensive rebranding exercise
[18:00] - Making Tealive a global brand
[19:34] - How Tealive successfully scale with a vision & cracking the petrol station model
[22:17] - Build a culture, not a trend
[24:53] - From a bubble tea player to a lifestyle tea player
[26:26] - The next global drinking trend to watch out for
[27:33] - Building a brand that appeals to the world
[28:57] - Deciding factors for Loob Holding when bringing a brand into their portfolio
[31:43] - Creador and Tealive’s partnership
[33:30] - “Entrepreneurship is like a marathon, keeping the right pace is the key to victory.”
[34:36] - Bryan’s advice for young entrepreneurs
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
- Read our articles
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Claudia Tan is a Malaysian author and singer-songwriter. Her hit novel “Perfect Addiction,” with more than 81 million reads on Wattpad, is set to become a movie in Hollywood! With Kiana Madeira, Ross Butler and Matthew Noszka to star in the romance-action movie, Claudia tells us during Recess how her childhood dream came true.
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Follow us on Instagram and Facebook for more!
- Read our articles
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
From a celebrity chef to an entrepreneur, Ili Sulaiman takes on the world with her bubbly personality. She recalls the days when she first started out as a television presenter, along with some of her favourite moments travelling the world and cooking on TV. She openly chats about her diagnosis of PCOS and endometriosis and how it led her to press the reset button.
Timestamps:
[01:50] - Ili’s earliest kitchen memories
[02:50] - Her culinary experience in London
[04:21] - Being a wedding coordinator for the Royal Wedding of Prince William and Kate Middleton
[06:19] - Her decision to come back to Malaysia after spending 8 years in the UK
[07:31] - “I didn’t want to be on TV to be famous”
[08:45] - The power of food
[09:30] - Winning Food Hero 2015
[11:30] - How the adventures with her parents impacted her life
[15:29] - Traveling and shooting cooking shows with Ili Sulaiman
[18:35] - Neglecting relationships, health and personal life
[20:40] - Ili’s PCOS and endometriosis diagnosis and how it changed her life
[27:34] - “Skipped period is not normal”
[28:51] - Letting go of herself, the business and a whole lot of friendships
[30:12] - Importance of decluttering and taking time off work
[32:30] - How the diagnosis change her relationship with food
[34:36] - “I am more sure of who I am now”
[36:37] - How cooking plays a part in her personal life
[37:30] - Cooking as a form of therapy
[38:30] - What’s next for Ili Sulaiman?
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- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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Copywriter by day, comic creator by evening. Daniel Mok is the mastermind behind Mokumentary, a social page featuring witty and intelligent webcomics and drawings. He shares tips on how to create webcomics and his creative process behind “Don’t Let Your Dreams Become Memes.”
The Recess Podcast brings you short interviews of how inspiring creators in Southeast Asia do it all. New episodes every Wednesday at 6PM. Hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Check out Daniel's webcomics here
- Follow us on Instagram and Facebook for more!
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Getting a job during the pandemic, some might say it's "luck," or others might say it's "perseverance." A survey by the Ministry of Entrepreneur Development and Cooperatives shows 49% of the micro, small and medium enterprise (MSME) sector are under the risk of failing by October and potentially furloughing seven million jobs. (The Edge)
In this episode of Recess, SueLyn recalls how she landed this job during the pandemic and we discussed ways to potentially secure a job during these tough times.
Recess is a week-day segment where we bring you the latest headlines, hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
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Cameron Highlands in Pahang, Malaysia will soon boast its own European-themed ESCAPE theme park in 2023! The nature-based adventure park will house Malaysia’s first 1.2km dry ski slope & the world’s first dry ski slope in an equatorial region. This news couldn’t come at a better time as we are all cooped up at home. Listen in for more exciting deets!
For more information on Tropical Spice Garden “Join the Family, Save the Garden" campaign, visit here.
Recess is a week-day segment where we bring you the latest headlines, hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
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It might seem far-fetched now but eventually, we will all go back to our cubicles and enjoy lunches with our colleagues again. Then comes the pressing question, “Will I feel safe working with unvaccinated colleagues or will I be fired if I’m not vaccinated?”
On July 28, Malaysia’s Ministry of Domestic Trade and Consumer Affairs was reported to be in the final phase of making vaccination of all employees in the retail sector one of the pre-conditions for approval for companies to resume operation. We also read about companies like Google and Facebook requiring employees to be vaccinated before stepping foot in their offices. What is the legal standpoint and how can the workplace go about it?
Recess is a week-day segment where we bring you the latest headlines, hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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Known for starting the charcoal-burger trend, myBurgerLab is an online sensation and a popular burger chain in Malaysia. Chin Ren Yi, co-founder and director of myBurgerLab, broke it all down - balancing fun and business visibility, marketing secrets and the key to sustaining a successful food business.
Timestamps:
- [01:17] - Brief introduction of Chin Ren Yi, co-founder of myBurgerLab
- [02:04] - myBurgerLab’s early days and the discovery of the Malaysian palate
- [05:46] - The legendary charcoal bun idea
- [07:13] - How myBurgerLab gained traction from the 3G and #OOTD era in 2012
- [08:14] - The thought process behind myBurgerLab’s menu
- [10:26] - The stress in being creative
- [12:33] - Ren Yi’s inspiration behind his menu creation
- [14:59] - Balancing fun and business visibility
- [17:50] - myBurgerLab’s voice on social media
- [21:11] - The key factor to sustaining a successful business
- [23:42] - myBurgerLab’s social marketing techniques
- [25:31] - Giving credit where credit is due
- [29:23] - The importance of building up young talents
- [33:55] - Ren Yi’s success habits
- [36:12] - How myBurgerLab adapts to the pandemic
- [38:58] - Ren Yi’s regret in business
- [41:16] - Advice for entrepreneurs
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The popular KL burger chain, myBurgerLab, recently made headlines when they announced a 5-day paid leave for their staff, all to raise awareness for mental health. Known for their charcoal burgers and community-building, this announcement gained social applause from the online community.
Should more restaurants do this? Share with us your thoughts through our DM on Instagram!
For those who are struggling with mental health, you can reach out to the Talian Kasih hotline at 15999 or WhatsApp 019-2615999. The hotline is available 24 hours daily.
Recess is a week-day segment where we bring you the hottest headlines, hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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In Malaysia, over a million Covid-19 vaccine doses have been administered in the past two days. We spoke about the special privileges for the fully vaccinated like sports and dining out, and broke down the available vaccines in Malaysia. Are you ready for the country to open up again?
Recess is a new segment where we bring you the hottest headlines Monday through Thursday, hosted by Kessyl and SueLyn, content producer and editor at Good Foodie Media.
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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Local Chinese restaurants in the US are going against the ban on open-fire cooking. SueLyn and Kessyl discuss what this means for Chinese cuisine and if this concept were to ever be implemented in Malaysia - what would happen to our iconic “wok-hei” char koay teow?
Recess is a new segment where we bring you the hottest headlines Monday through Thursday!
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In this episode, our hosts SueLyn and Kessyl talked about fellow Malaysians competing in the Olympic Games Tokyo 2020 - the wins and losses. On the other side of town, Malaysia hit the highest record-breaking Covid-19 cases at 17k on Sunday.
Recess is a new segment where we bring you the best headlines Monday through Thursday!
- Business enquiries or collaborations - hellofoodiecanteen@gmail.com
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Cloud kitchen is a relatively new concept in Malaysia. The co-founders of COOX, Ken Lee and Syed Saddiq, discussed the importance of cloud kitchens for young food entrepreneurs and how they are helping aspiring cooks to start up their own restaurant with only 10% of the average restaurant startup cost.
This episode is sponsored by PayLater by Grab.
- Get up to RM50 rebate on your online purchases. Buy what you need now and pay next month, OR pay in 4 monthly instalments, Interest- Free! *T&C’s apply
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How do you make a viral video? Nigel Ng talks about how he discovered comedy, from letting go of his 9-5 job to following his passion in creating the worldwide sensation, Uncle Roger on Foodie Canteen.
This episode is brought to you by GrabMart.
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- More of Nigel on "Rice To Meet You" Podcast (https://bit.ly/3emAS3G)
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In this episode of Foodie Canteen, we sat down with the co-founders of Malaysia’s popular local ice-cream chain, Inside Scoop. The co-founders, Edmund and Derrick shared how an afternoon break conversation led them to open 27 ice-cream parlours in Malaysia and Singapore, and the challenges that come with it.
This episode is sponsored by GrabFood.
- Use promo code “HOTDEALS” or “HOTDEALSGF” for 50% off GrabFood orders. *T&C’s apply
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Every week, host Kessyl Lim and the team at Good Foodie Media bring you stories and interviews from leaders, entrepreneurs and content creators in the food and beverage scene in Southeast Asia.