Mervin Chin In this interview, Mervin Chin, founder of Undisclosed Location and RINSE KL, shares some stories from behind the scenes and upcoming plans. What do you do? I run Undisclosed Location (Mexican Asian fusion) in SS4 and RINSE KL (Asian Western fusion) i…

Bryan Chong and Ella Leong In this interview, Bryan Chong and Ella Leong tell of how BrElla Bakery came to be and some of their best-selling items. What do you do? Bryan: We run a micro-bakery. We specialise in bagels, sourdough products, focaccia, Hong Kong polo bu…

Gillian Chen In this interview, Gillian Chen, founder of Boocha kombucha, shares her entry into the small-business world and future projects. What do you do? In a nutshell, I brew delicious kombucha. What started as a little experiment to wean me off sugary soft d…

Anwar Kabir In this interview, Anwar Kabir, sommelier and bar manager for the Cinnamon Group, shares what it’s like being a pro somm.  What do you do? As a restaurant sommelier, my main priority is wine. I work with the restaurant to determine what wine…

Maxime Pfister  In this interview, Maxime Pfister, director of beverage and food at W Kuala Lumpur, shares his passion for food, fun and a life less ordinary. What do you do? I function as a strategic business leader of the property’s food and beverage opera…

Allen Ding In this interview, Allen Ding, CEO of Snappymob, tells how his team is helping The Yum List and shares some news about other projects in the works. *Header photo: From left to right: Wei Xing (Designer), Roy (Lead Developer), Allen (CEO), and Arthur (Pro…

Jungle House Honey In this interview, founders Paul & Ashley Poh, tell the story of Jungle House, a honey store and cafe, and some of their bee-related goals. What do you do? (Paul) We try to cultivate a healthy lifestyle through honey. All things honey is our bu…

Pang Boon Aik In this interview, Pang Boon Aik, Director of Food & Beverage, Anantara Desaru Coast Resort & Villas, tells of tough times during the pandemic, sustainability practices and how he got into the industry. What do you do? I am Pang Boon Aik, dire…

Grant Young In this interview, Grant Young, General Manager of The Westin Desaru Coast, share some exciting projects and stories from behind the scenes. What do you do? I’ve been fortunate to be the General Manager of The Westin Desaru Coast Resort and Desa…

Eugene Tan Wei Shan In this interview, Eugene Tan Wei Shan shares the inception and growth of Gene Food & Beverages. What do you do? I am running a home-based food and beverage business. I specialize in a variety of flavoured coffee, handcrafted espresso marti…

Chai Chun Boon In this interview, Chai Chun Boon, senior chef de cuisine at The Datai Langkawi, shares how he got into the industry and upcoming plans. What do you do? I’m the Senior Chef de Cuisine in charge of the western outlets at The Datai Langkawi. How did …

Masaki Arakawa (Markey) In this interview, restauranter and sushi chef Masaki Arakawa (Markey) of Lot 10 Isetan the 4th Floor, shares his entry to the industry and upcoming events. What do you do? I am a sushi chef taking care of three restaurants located at Lot 10 I…