What do you do and how did you get into the industry?
I am the General Manager of The Point KL Bar & Restaurant. I started off interested in being a chef. With this interest, I did my diploma in hotel management. From there it exposed me to the front of house. Soon after I did my training in Sheraton KL for 6 months. It was there that I got to know the bar processes and really enjoyed it. While I was doing my degree I did also work part-time at a bar.
Share with us an interesting story from behind the scenes.
I love meeting new and interesting customers and different characters, getting to know them and their life stories. I met this one local guy, an architect who designed a hotel in Maldives & Bahamas. He made me think about a lot of my ethics and mannerism when being a GM. He mentioned that he used to live abroad in Japan once and when he was there he noticed Japanese people very much stand on hierarchy. At that point he did not like the GM as he was rude to his staff. So he instructed the GM to clean the lift. Just as the GM was about to throw a fit, he turned around to be the owner of the hotel. I admire a humble guy and this guy made me think a lot about how the operations can be improved with a few small gestures.
What’s the best part of your job?
I would say the best part of my job, is becoming a leader and influencing people. I enjoy teaching them and sharing my values as at the same time, I am able to learn as well.
What’s your favourite meal at The Point?
At The Point my favourite will be the reconstructed bak kut teh & angel hair pasta. The BKT give a unique taste to the original dish whereas the angel hair pasta has a very distinct taste that leaves you begging for more.
What’s one of the craziest things you’ve seen behind the scenes?
This happened during my training. On my last day of training, lets just say I had one too many. I woke up at the poolside in a daze and one of my frequent customers started mimicking what I had done the night before. It was scary as I had no recollection but we had a good laugh about it eventually.
The perfect day off would be…
Having a nice read, sipping on a glass of chilled beer and getting some sunshine. Spending some quality time with my family and love ones is also something I rarely get to do hence I will try to spend as much time as I can with them.
A day in the life of a GM is …
Interesting and challenging. For me, I live by the quote, Enjoy your life, there’s always the happy moments and hardships. Learn how to master both equally.
What do you do for fun?
I find extreme sports very exhilarating. A group of us make it a point to go for paintball, ATV etc when we have the time and then have a nice meal after.
What’s something you’d like guests to know about The Point KL?
People might think The Point KL is too lavish from a first glance. But truth be told, we provide fine dining standards at an affordable price. Ambiance is great, service is warm and it is definitely a great spot for celebration.
What’s your favourite (s) food and wine pairing?
Definitely red Spanish wine, Muga Reserva with authentic Thai food. Rice with a perfectly fried egg coupled with shrimp and mince chicken basil and chilli padi.
What’s your view on the food scene in Kuala Lumpur?
Fusion cuisine is definitely booming here. Chefs are looking into mix and matching different ingredients. For example chicken chop with buttermilk sauce or the recent craze of salted egg yolk offerings.
What’s in store for you in the upcoming months?
We will be trying to do more of wine and cocktail pairings. A seven course menu with Australian wines. More themed nights as well just like the ‘All White All Ladies’ night which was held recently and was a tremendous success. We would also want to have more exposure on the live band feature in our bar as most bars who offer this are located at various spots in the city centre.