Foodie Canteen

Foodie Canteen
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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. Email hellofoodiecanteen@gmail.com for your story to be featured!

  1. 05/06/2022

    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. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    Sabah: Mastering The ‘People Business’ with Roy Chiew

  2. 04/29/2022

    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. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    Penang: Bringing Street Food Into A Restaurant Setting

  3. 04/22/2022

    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. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    Johor: Stepping Into Your ‘Genius Zone’ with MasterChef Diana Chan

  4. 04/15/2022

    Sarawak: Foraging Indigenous Ingredients For Casual Dining

    John Lim is one of the few executive chefs in Sarawak that goes foraging in the forest for native ingredients and experiments with them in Roots, a casual-dining restaurant in Kuching, known for their creative and remarkable dishes. In this episode, Chef John teaches us how to make the perfect paella and shares the story of how his bond with the Bidayuh and Iban tribes through his foraging trips inspired his cooking. “I do not want to cook just for the sake of cooking, but I want to cook because I want to understand [the culture] a little bit more.” - John Lim Timestamps: 00:00 - Guest Introduction 01:08 - Life in Sarawak 02:37 - Local foods you should try in Sarawak 04:44 - Experiences & lessons in big cities 07:28 - Being an executive chef for Food Journal 08:13 - Foraging trips to the forest 11:45 - Never-before-seen ingredients from foraging trips 13:49 - Exploring native ingredients & throwing backyard dinner parties with the Bidayuh and Iban groups 16:28 - Using humble ingredients and the tri-flavours cooking method at Roots 20:07 - Eggplant is UH-MAZING 22:46 - How to make the perfect paella 27:35 - His cooking philosophy 27:51 - Sustainability in cooking: Check your rubbish bin 31:40 - Is a chef’s life glamorous? 34:55 - Challenges as an executive chef managing 5 restaurants 36:09 - The growing market for fine dining in Sarawak 37:50 - Most important skill for a chef: journaling 40:10 - Our Saturday night creativity project Watch on YouTube. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    Sarawak: Foraging Indigenous Ingredients For Casual Dining

  5. 04/01/2022

    Melaka: Leaving Mamee To Build Korean Craze For Gen Z

    Vuitton Pang is widely known as the 3rd generation successor of Mamee Double-Decker snack empire - the addictive barbecue snack with a blue furry monster most Malaysians grew up with. In this episode, Vuitton brought us back to the early days when he’d go knocking on doors as the “Mamee Boy” in Australia, opens up about handling family expectations and shares a thing or two about the local convenience store scene and what is it really like bringing a huge franchise like emart24 into Malaysia. “A lot of people think we are so lucky to have this safety net. But along with the privilege comes great expectations.” - Vuitton Pang Timestamps: 00:00 - Guest Introduction 01:18 - Growing up in Melaka and attending public schools 04:00 - “Gems will not stay hidden for too long in Melaka.” 05:18 - My first exposure to business 06:23 - On handling family expectations 08:55 - Melaka to Melbourne 09:36 - “Mamee Boy” knocking on doors in Victoria to working for OSK Investment Bank 11:00 - Bringing emart24 to the Malaysians 12:12 - Transitioning from Food Manufacturing to Retail 13:40 - How to find the perfect location for your business 14:55 - Creating loyalty among Millennials & Gen Zs 17:38 - A day in the life of Vuitton Pang 19:02 - Local convenience store scene in Malaysia 20:51 - Changing Malaysians’ shopping habits at conveniences store with innovation 22:28 - Gone were the Apollo chocolate wafer days? 24:10 - Values I’ve learned from the Mamee days 26:00 - Bringing a franchise into Malaysia 27:13 - emart24 to launch 300 stores in 5 years - What are the challenges? 28:36 - Advice for listeners who are looking to bring in brands from other countries Watch on YouTube. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    Melaka: Leaving Mamee To Build Korean Craze For Gen Z

  6. 03/25/2022

    Kedah: Transforming Prison Cells Into Alor Setar’s Hottest Heritage Cafe

    Jackie Loo is the founder of Caffé Diem, one of the first homegrown third-wave cafes in Alor Setar, Kedah. Labelling himself as the jack of all trades and master of none, Jackie is no stranger to coffee for having spent most of his childhood roaming around his grandfather’s Hainanese kopitiam. In this podcast, he shared the time he connected with a regular customer that later became his business partner and how they both transformed a drug addict haven into a community space shared by all. “Sometimes you have an idea, but to make things happen, you need people who share the same vision as you. ” - Jackie Loo Timestamps: 00:00 - Guest Introduction 00:45 - Life in Alor Setar is QUALITY 02:10 - Must-try food in town 03:14 - Growing up in a working-class family that runs a Hainanese coffee shop 05:50 - I’m a jack of all trades, master of none. 07:30 - The business, science and communications era 09:17 - Birth of Caffé Diem 13:36 - How he met his partner and expanded from a 10-table cafe into a 120-year-old heritage building 19:35 - The renovation story 27:24 - Growing cafe scene in Alor Setar 28:33 - How illegally chopping down an old tree led to the revitalization of Lorong Penjara Lama 33:13 - “At a certain point of time, we have to leave Alor Setar.” 36:07 - Coffee Influencer 38:17 - “Everything is a matter of perspective, no challenges can’t be resolved.” 40:55 - Advice for people who want to start a cafe Watch on YouTube. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    Kedah: Transforming Prison Cells Into Alor Setar’s Hottest Heritage Cafe

  7. 03/18/2022

    Perak: Breaking Free From Fear with Curiosity

    Fikri Jalil recalls the "magic measuring cup" his mother used in the kitchen to make kuih raya and that's when it all began. Today, he is the owner of Galanggal Cafe, one of the few restaurants in Ipoh serving curated Southern European cuisine to a 25-seater space. He might or might not be (still) using the same cup. In this episode, we dive into how we should not just stir-fry everything, the stigma around Malay employees and the reality of pay wage in F&B in some rural parts of Malaysia.  “In kampung, people get paid RM35 per day working for 12 hours. This is the reality of Malaysia that people don’t see.” - Chef Fikri Jalil Timestamps: 00:00 - Guest Introduction 01:09 - Growing up in a laid back city - Ipoh 02:47 - Must-try Nasi Ganja and Mee Kicap in Ipoh 04:15 - “I wanted to become a National Geographic photographer.” 05:34  - The magic cup my mom owns in the kitchen 07:20 - Dropping out of college and working part-time in F&B 10:21 - “It’s all about teamwork.” 12:39 - My first promotion at the basement of a hotel 16:30 - His thoughts on the stigma around Malay employees in F&B 20:02 - When did you know it was time to go home? 24:37 - How Galanggal started from a street stall 27:21 - Getting over doubtful thoughts 28:40 - Galanggal’s concept 30:40 - Creating dishes: Travelling online by watching independent YouTubers 33:36 - What is fusion cooking? 36:10 - Sourcing ingredients & herbs from home garden 38:28 - Respect the ingredients and don’t just stir-fry everything 40:30 - The best way to cook a cabbage 43:04 - The need to learn new things wakes me up in the morning 44:37 - Challenges in starting a restaurant in Ipoh 46:40 - Developing bold seasonal flavours 47:35 - Are Ipohrians more open to spending more $ on good food? 49:00 - Working 12 hours & getting paid RM35 per day 51:09 - Advice for you who wants to start your own F&B Watch on YouTube. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

  8. 03/11/2022

    ​​Terengganu: From Chef To Educator ft. Dato Chef Zam

    Dato Chef Zamzani Abdul Wahab was that chubby kid in school that became a target of bully by both his peers and teachers. All it took was one person to believe in him and today, he’s a celebrity chef, co-founder of Food Aid Foundation Malaysia and the visionary behind Rich Talents International College. This is an episode where you’ll hear waves of laughter as Chef Zam recalls his past in the most light-hearted and humorous way possible. “Nobody is born stupid. Everybody has got talent. If you’re stupid, you can learn. If you are lazy, there’s no cure (tak ada ubat).” - Dato Chef Zam Timestamps: 00:00 - Guest Introduction 01:24 -  Growing up in Kuala Terengganu with a single mom 04:29 - Traumatic experience at the hospital 06:50 - Getting bullied by peers and teachers at school 09:49 - How the bully affected him emotionally: “I hated being seen.” 13:11 - Weight loss surgery journey: Gastric bypass 19:27 - How his life as a chef began in 1990 21:58 - Working experience in New York City 26:44 - “America changed me and opened me up.” 28:00 - Helping more than 7 million people with Food Aid Foundation 31:22 - Food wastage: Reconciling the work he does for NGO and the restaurant industry 33:51 - The struggles of Malaysia families during the Movement Control Order 36:00 - Starting Rich Talents International College 41:22 -  His view on the culinary education in Malaysia 44:18 - Challenges in starting a college 47:02 - The vision 49:28 - What is the meaning of life? 50:49 - Must-try food in Terengganu: Nasi Dagang Watch on YouTube. Read our articles. Follow us on Instagram for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

    ​​Terengganu: From Chef To Educator ft. Dato Chef Zam
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About

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. Email hellofoodiecanteen@gmail.com for your story to be featured!

Information

  • Creator
    Foodie Canteen
  • Years Active
    2021 - 2022
  • Episodes
    59
  • Rating
    Clean
  • Copyright
    © Foodie Canteen
  • Show Website
    Foodie Canteen