What do you do and how did you get into the industry?
In 2007 I joined my family kueh business in search for my path to entrepreneurship. Three years there led to me discovering my interest in the restaurant business. Eager to learn more, I got an offer to join a local kopitiam chain as the personal assistant to the founder. That position gave me the exposure to experience how a cafe works, from back to the front. I needed to learn more, and I was fortunate to get a job in Singapore – a job that required me to work from the rank and file in the kitchen. In 2014, I got the opportunity to return to KL to open my first restaurant.
Share with us an interesting story from behind the scenes.
As Steve Jobs once said, “Stay hungry. Stay foolish.”
I did exactly that, stayed hungry (not literarily starving urself!) stayed foolish… I needed to learn, and I needed the opportunity to shine, and that opened myself up to be exploited by some self-serving individuals.
What’s the best/ worst part of your job?
The best part of the job is knowing that customers like and are happy with our creations.
The worst part is that restaurant business is time demanding and that takes away from family time.
What’s your favourite dish?
I enjoy good sashimi, great food in its most original form.
What’s one of the craziest things you’ve seen behind the scenes?
I shall keep this to myself! Ha ha…
The perfect day off would be…
Spending time with my lovely wife and son surrounded by nature with simple comfort food.
A day in the life of a chef is…
… about solving problems. When I’ve solved enough problems… then the day becomes successful.
What’s something you’d like guests to know about Marco Creative Cuisine?
We are a team of passionate cooks of different ethnicity, but with a common goal – to bring great and unique dining experiences to diners.
What’s your view on the food scene in Kuala Lumpur?
It’s getting fun and exciting. Diners are getting more sophisticated and there’s a willingness to try new stuff, which gives entrepreneurs the motivation push the boundaries further.