Before starting this business, I was working as a chef in a 5-star hotel, under the R&D department.
My mum was also one of the key motivators for me to pursue culinary art. She taught me really authentic recipes for making our local Malaysian treats and her commitment to “use the best and most natural ingredient in making food”. All of these later translate into the foundation of my brand.
Just like many Malaysian mums, she enjoys sharing her baked good with neighbours and friends, and everyone loves it.
Things took a bad turn when I was 11 years old. My dad got into a terrible accident. As the only income source for our family, he had to take a break from work. We’re struggling to make ends meet, so my mum’s friend who runs a stall at the morning market decided to help us out by offering a spot for us to sell something.
Lucky for us, my mum’s cookies and cakes have already gathered word of mouth at that point in time, it helped us go through our difficult time. I help my mum with her baking everyday after school, and that was how I started baking, and grew to love it.
For me, baking dessert is like playing with magic - I enjoyed the process of creating new things. With the experience I gathered from working in R&D, I made adjustments on these traditional recipes to improve their flavours, textures, and appearance – just like how I use mashed sweet potatoes as the base colour of my angku kuih skin, so I could avoid using food colouring.
I even tried experiment altering traditional recipes according to my customer's modern diet requests like making them vegan, or sugarless. The challenges and freedom of creativity is exactly why I enjoyed running my own business, much more than being in the comfort zone of working for someone.