Terence Thiang – Managing Partner at Bistro Léa
In this interview, Terence Thiang, Managing Partner at Bistro Léa, shares insight into life in a hospitality career.
What do you do?
I’m the Outlet Manager at JUS Resto Bar and Managing Partner at Bistro Léa. I oversee the day-to-day operations of both outlets, ensuring everything runs smoothly.
How did you get into the industry?
I come from a hospitality management background but initially worked in the pharmaceutical industry for a few years. Eventually, I decided to give F&B a real chance, and while it wasn’t the long-term plan, I’ve since fallen in love with the industry and can’t imagine doing anything else.
Share with us a story from behind the scenes.
Many people don’t see the gritty, gruelling behind-the-scenes work of the F&B industry, especially when opening a new outlet. Opening a new establishment is incredibly stressful, and each one brings its own unique set of challenges. But the most rewarding part is seeing it all come together and finally being able to welcome customers.
What food memory from your childhood or travels stands out?
When I was very young, my late grandma would take us to a local kopitiam for a bowl of curry mee with fresh cockles. Thirty years later, it still tastes just as good as I remember.
What’s the best/worst part of your job?
The best part is meeting people from all walks of life, including my team, suppliers, and customers. The worst part? I can’t remember all their names! I’m just kidding!
One of Terence Thiang’s favourite food and beverage pairings?
A glass of Chablis with popcorn is a surprisingly perfect match! And on a sunny day, nothing beats an ice-cold beer.
What’s one of the exciting things you’ve seen behind the scenes?
Imagine changing a beer keg without releasing the pressure… BOOM! The aftermath was quite unforgettable, and maybe even a little unforgiving…
The perfect day off would be…
A swim, bike ride, run, followed by a cold beer, good food, another beer, and a peaceful sleep.
What does Terence Thiang do for fun?
I spend hours training for triathlons (I’m a fitness geek), and I also enjoy relaxing evening dates with my fiancé.
What would you like guests to know about your brand?
JUS offers a charcoal grill and delicious cocktails experience, while Bistro Léa is all about comforting French food and good wines – two very distinct experiences under my care, and I love them both for what they represent and are!
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
Looking back on my journey, I constantly remind myself of my humble beginnings. Respecting everyone at every level has been key to my personal and professional growth, and I continue to model this for my team.
What would you like people to know about being an outlet manager as a profession?
The long hours are an investment in creating memorable experiences, not just a requirement.
What’s your view on the F&B scene in KL?
The F&B scene in Kuala Lumpur is growing and becoming more diverse, which is incredibly exciting. However, retaining local talent is a challenge, especially with opportunities in neighbouring countries that seem attractive. I really hope to see more local talent stay and nurture their skills here in Malaysia. Our country has so much to offer, and so do the people within it! With the rise of more local establishments and homegrown brands, I believe it’s essential to create a supportive community that encourages and uplifts each other. By doing so, we can inspire local talent to pursue their dreams here in KL, rather than looking to go overseas.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
While our impact may not be huge, small, consistent efforts like waste reduction and energy efficiency are important steps toward improving our environment. I would like to see the F&B industry lead the way in being more eco-conscious, taking steps to create a greener earth. Even with little effort, I believe we can set monumental examples that will make a real difference.
What can guests look forward to in the upcoming months?
We’re planning a bubbly brunch weekend menu at Bistro Léa and some exciting changes at JUS in APW. We can’t reveal too much yet, but 2025 will be full of wholesome experiences – make sure to follow us on Instagram @jus_apw and @bistrolea for updates!
Read more interviews like this with Terence Thiang to learn more about careers in the hospitality industry here, and stay updated with the latest gourmet and travel recommendations with The Yum List on Facebook and The Yum List on Instagram.