Food and Beverage Professionals in Malaysia

Amritpal Singh, General Manager of The Social Group of Restaurants

What do you do and how did you get into the industry?
I’m the General manager of The Social Group of Restaurants. It’s a long story. Cut short… I was an IT student doing my advanced diploma and hence was looking for a part-time job as a server to feed my daily needs and fill my stomach but ended up being a dishwasher in a local pub.

A month later, I was pushed to be a bar back (wash bar glasses). From that point I met many interesting people and slowly my part-time job became my passion. Passion drove me all the way up here.

Share with us an interesting story from behind the scenes.
Once, we had this foreign worker from Nepal. He was homesick and couldn’t work much longer. So I decided to take him home and made my home like his own home and gave him all the special privileges like home cooked food, cooked by my mum, watching Bollywood movies and bought him loads of prepaid cards for him to call back to his home. I know partly I was spoiling him, but that made him feel like home was here in Malaysia and he is still in here Malaysia after 15 years.

What’s the best/ worst part of your job?
The best part of my job is that everyday I learn something from someone. It can be the smallest thing even from your staff but I never stop learning. I think for me when passion applies to this, there is no “worst-part of the job” here. Perfect example would be seeing El Meson come as far as it has today. Starting as a friendly neighbourhood bar then branching out to Desa ParkCity is like me being a proud daddy watching my own kid grow and achieve great things in life.

What’s your favourite meal/ drink at El Meson?
El Meson’s Ultimate Pork Burger & Squid Ink Paella are favourites. All the sangrias wash them down nicely too.

What’s one of the craziest things you’ve seen behind the scenes?
1. A fight scene breaking out right in front of me while I was behind the bar.
2. Watching an American man downing a pint of beer within 5 seconds (he was huge).

The perfect day off would be…
… a cup of latte and my staff greeting me good morning – that’s when I know my day will be perfect.

A day in the life of a restauranteur is…
Hectic yet fun and wanting to do more for everyone (staff/guest/managers/owners) .

What do you do for fun?
Wrestle (softly) and sometimes be a clown with my daughter, shower my dogs, PS3 and cook sometimes when I’m in the mood.

What’s something you’d like guests to know about El Meson?
I would like my guests to know that every staff member in F&B is trying their best to cope up with detail demands from every patron. He is learning. He will do his best if you give him a chance to do so. We do train staff on a day-to-day basis, teach and educate. If patrons can be understanding and co-operative in giving them a chance, I’m sure every F& B staff member would be happy to work in this industry.

What’s your favourite food and wine pairing?
A good steak and an Argentinian red wine.

What’s in store for you in the upcoming months?
A new challenge is changing three brands’ (under The Social Group) beverage menu all at once with different cocktails from our talented bartenders. Also, El Meson recently launched its new menu with lots to try. There is a Pork Platter serving a smorgasbord of different porky items, as well as the Pluma Iberico Bellota (premium-grade Iberian steak that melts in your mouth), and new sangria flavours, just to name a few! You’d have to try them out just to know what I mean.

Read about El Meson here.



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6 Comments

  1. Great interview!

  2. Great review, Monica, and I like the fact that he showers his dogs. 🙂 I haven’t been feeling very well so I am quite late at reading your post. I hope you are having a great weekend!

  3. Yes, I do like very friendly staff at eateries greeting me good morning or whatever time of day it is – sure pushes the place a class above the rest.

  4. Great interview. I would like to ask Amritpal Singh what his best fish and wine pairing is 🙂
    I am rather fond of fish (without bones) 🙂

  5. Great interview. Love the answers…

  6. Good interview. It’s always interesting to see the “other” side of the restaurant experience.

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