Timothy Anthony – Órale
In this interview, Timothy Anthony, founder of Órale, a restaurant selling Mexican-inspired street food in Damansara Utama, tells of his change in career and the moment Órale came to fruition.
What do you do and how did you get into the industry?
As the founder of Órale, I work hand in hand with my staff putting smiles on thousands of faces. I got into the industry thanks to my love for food and cooking. Prior to that, I was working in the entertainment and sporting events industry but decided to take the leap to pursue what I really wanted to do, getting awesome reactions through food.
Share with us an interesting story from behind the scenes.
I still didn’t have a solid concept in place yet but when I woke up one day, I just decided to go view a couple of lots. It was really memorable because I handed in the cheque for the lot two days after viewing it and still had no idea what was about to happen next. From then on Tik Tok the clock started ticking…
What’s a food memory from your childhood or travels that stands out?
My grandmother’s fried prawn noodles with lime and bird’s eye chilli for breakfast in my hometown of Sipitang, Sabah. During picnics, we sometimes ate it through a hole at the corner of a plastic bag and pulled the contents out with our teeth – the only set of cutlery we needed. If you have lived in the kampung area you’d know what I mean.
What’s the best/ worst part of your job?
People’s genuine happy reaction is hands down the best part of my job. I live for it. The worst part is seeing them leave the store.
What’s your favourite food and beverage pairing?
A mean fiery banana leaf rice and a cup of hot brew coffee for a recuperating Sunday brunch.
What’s one of the funniest things you’ve seen behind the scenes?
People underestimating our Bum Burner Hot Sauce. Folks, it’s in the name!
The perfect day off would…
… begin the night before when I don’t have to set the alarm for the next day and would continue riding through the entire day completely unplanned.
A day in the life of Timothy Anthony is…
Wake up, morning run, shower, coffee/breakfast, check-in on the crew on what and how can I do to help them work easier, go through on yesterday’s report, paperwork/recipe development/ test kitchens if and when necessary and supporting the crew when needed. Go home, spark up a piece of sandalwood, turn down the lights, hot shower, sleep and the cycle continues. in non-busy periods I’ll be spotted in local neighbourhood bars in the evenings with a cold one catching up with old pals.
What’s something you’d like guests to know about Órale?
I would like to clear the air: we are not authentic Mexican food. We are far from claiming authenticity nor do we want to be. We are a Mexican-inspired restaurant and will continue to push boundaries. If you’d like to collaborate with us, I’d love to hear you out!
What’s something you’d like people to know about being a restaurateur as a profession?
Coming from someone who has had little to no background in food and beverage prior to this, the learning curve was steep and time is never in your favour. It ain’t rainbows and sunshine but it’s 100% fun and challenging if you’re up for it. With proper planning, patience, a good concept, and an eye for detail you will not need deep pockets to start something for yourself
What’s your view on the food scene in KL?
The best food you find in KL is cooked from the heart. Generally, Malaysians have massive hearts and that’s why good food is easy to find here.
What’s in store for you in the upcoming months?
I can’t say much about it for now. But if you’re not in the Damansara Utama area, you might soon be able to score some mean burritos, tacos and quesadillas closer to home than you might expect.
Find more interviews similar to this one with Timothy Anthony here. And, stay up to date with the latest food and beverage happenings in KL here.
“I work hand in hand with my staff putting smiles on thousands of faces.” He sure has one very nice smile himself, handsome bloke!