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Food Artisans

Asmara: Beverages that Marry Science and Tradition

Ramesh Krish Kumar is a modern-day apothecarist. In his previous job as manager of research and development at Pure Rich Biogems, a health food company based in Singapore, he would study the benefits of herbs used in traditional Chinese medicine and Indian Ayurvedic medicine, both ancient practices passed down through multiple generations. With his knowledge of ingredients and a little personal savings, he established health drink brand Asmara early this year. Kumar and his university classmate foresaw a rising demand for …

Kravve.co: Online Marketplace for Malaysia’s Food Artisans

Behind every startup there’s usually a good story – often a very personal one. Online marketplace Kravve.co is no different. The idea to develop a simple yet effective e-commerce platform came from co-founder Teh Yong Lin’s mother, who used to make pumpkin jam from scratch. Teh saw the potential in selling this homemade jam. “I asked her, why don’t you try to sell [the jam] online and see if you can make extra income. I thought, how difficult was it …

Granola: Healthy Alternative to Calorie-Heavy Breakfasts

Zumba fitness instructor Faiz Aman noticed that before and after class many of his students were indulging in greasy food and unhealthy snacks. Determined to show them that a healthy lifestyle was about more than occasional exercise, he decided to come up with a product to wean them off their snacks. With breakfast being the most important meal of the day, he launched his own brand of granola, named Single Single Double. He took the name for his foray into healthy …

Kemaman Fat Boy: Keropok Ikan

After moving to Kuala Lumpur, Jayden Koay notice something fishy: the local keropok just wasn’t up to scratch. The keropok (fish crackers) in the capital had a sour taste; he suspected there was too much flour in the recipe. He longed for the fried keropok from his hometown of Kemaman, on Malaysia’s east coast. This gave Koay an idea. If he wanted good keropok, others in Kuala Lumpur probably did too. There might even be enough demand to support a business. He also …

A Whole New Level of Spicy

Monica Josephine can’t imagine a life without spice. The Manado native and Singapore permanent resident spent her early childhood years surrounded by Indonesian cuisine, which is renowned for its fiery taste and complex fusion of spices. This Indonesian heritage endowed her with a love of all things spicy – and set her on the path to becoming a foodie entrepreneur. Monica and her sister moved to Singapore for their studies when they were eight and nine years old. They soon found …

Toying with Tempeh in Malaysia

Returning to Malaysia in 2013 after 15 years working in Singapore, 48-year-old Alzari “Joey” Mahshar set himself a mission – to popularise tempeh in his home country. Tempeh is a soya bean cake from Indonesia made with natural culturing and a controlled fermentation process that binds soya beans. A staple in Indonesia, it goes well with salads, spicy condiments or as crisps. One of Joey’s fondest memories of Singapore was enjoying tempeh. Being so close to Indonesia, tempeh is easy …