Foodie Canteen is a weekly show featuring conversations with leaders and content creators in the Food and Beverage space. Each week brings on inspiring voices that tackle topics surrounding life, food and business. New episodes every Friday.
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Sabah: Mastering The ‘People Business’ with Roy Chiew
Roy Chiew is the co-founder of Adelphi Collective, an F&B group based in Sabah. In this week’s podcast, he talks about bringing the food industry forward in Kota Kinabalu with experimental cuisines, closing down Adelphi & Co., the food culture in Sabah, building a team of leaders and more.
“You might start a business without too much certainty, but as long your team has what it takes to fix the problem, you’re all set.” - Roy Chiew
Timestamps:
00:00 - Guest introduction
03:07 - Born & raised in Tawau
05:25 - What you must eat when visiting Sabah
08:54 - “Good enough to graduate”
15:51 - Making decisions and living with it
20:02 - Managing my family business and starting F&B restaurants
21:17 - My “Enlightening Food Trip” to Australia
27:40 - Running the "people business"
32:33 - Bringing KK's food industry forward with Adelphi & Co.
43:22 - Having what it takes to improve along the way
47:10 - How do you know it’s time to close a chapter?
54:35 - Sabah’s food culture
59:22 - Entrepreneurs in Sabah
1:02:10 - My beliefs in life and business
1:05:07 - Advice for people starting their business
Watch on YouTube. (https://youtu.be/XGmK1dRTd_o)
Read our articles (https://klfoodie.com/).
Follow us on Instagram (https://www.instagram.com/foodie.canteen/) for more.
Business enquiries or collaborations - hellofoodiecanteen@gmail.com (https://hellofoodiecanteen@gmail.com/).
29 Apr 2022
Penang: Bringing Street Food Into A Restaurant Setting
Laksa is one of the must-try street food in Penang, Malaysia. Christine Ooi found a gap in the market as the mother of two boys who finds it hard to enjoy a bowl of Laksa by the street. Thus the birth of Laksalicious, where she takes iconic street food, Assam Laksa and Nyonya Lemak Laksa and serves them in a comfortable restaurant setting. During the podcast, she shares her thoughts on Penang’s hawker culture and how they use a 40-year-old Laksa recipe from housewives in Perak to share this street food goodness.
“We are happy with just one outlet. As a mother of two boys, I like to spend more time with my family.” - Christine Ooi
Timestamps:
00:00 - Guest Introduction
00:50 - Growing up around fishing villages
02:15 - Must-try food in Penang
04:32 - Penang’s hawker culture
06:33 - Lessons I’ve learned starting Moustache House Cafe
09:06 - When do you know it’s time to close down the business?
10:46 - Starting Laksalicious
12:15 - Taking street food into a restaurant setting
13:27 - Branding Laksalicious
15:13 - Sourcing our Laksa from Perak
19:00 - Different types of laksa in Malaysia
20:00 - The most important ingredient in a bowl of laksa
20:55 - Coping with the pandemic as a small business
22:53 - Being content with one outlet after 7 years
Read our articles (https://klfoodie.com/).
Follow us on Instagram (https://www.instagram.com/foodie.canteen/) for more.
Business enquiries or collaborations - hellofoodiecanteen@gmail.com (https://hellofoodiecanteen@gmail.com/).
22 Apr 2022
Johor: Stepping Into Your ‘Genius Zone’ with MasterChef Diana Chan
Born in Sitiawan, raised in Johor, Diana Chan is a Malaysian entrepreneur currently residing in Melbourne, Australia. Having worked as a senior analyst at Deloitte, her life took a turn when she won MasterChef Australia 2017 which then led to her travelling around the world for various cooking appearances. In this episode, she shares what it’s like cooking on national TV, stepping into your ‘genius zone’ and tips on becoming a highly effective communicator.
“Winning MasterChef Australia is a bonus. What you do with it, how you maintain and grow from that is entirely up to you.” - Diana Chan
Timestamps:
00:00 - Life post lockdown
02:04 - Who’s Diana Chan?
02:49 - Growing up in Johor, Malaysia
04:49 - My ambitions as a child
06:32 - Migrating to Melbourne, Australia
07:12- First job out of university
08:55 - How did I get into MasterChef Australia?
10:18 - It all started with peeling taugeh (beansprouts) in the kitchen
11:30 - How I picked up my cooking skills
12:42 - The pressure to perform on national TV
15:51 - Quitting my job at Deloitte and travelling the world
17:11 - Opportunities that came with the new title
18:28 - Accounting to entrepreneurship
19:27 - Stepping into your zone of genius
23:14 - Maintaining longevity and branding yourself
24:08 - Dinner party hacks
26:39 - How to communicate in a way that people gravitate towards you
Watch on YouTube. (https://youtu.be/VshM9Sz7LLU)
Read our articles (https://klfoodie.com/).
Follow us on Instagram (https://www.instagram.com/foodie.canteen/) for more.
Business enquiries or collaborations - hellofoodiecanteen@gmail.com (https://hellofoodiecanteen@gmail.com/).
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