Open For Business

Healthcare systems globally are buckling under the weight of administrative tasks. In Malaysia, where the doctor-to-patient ratio hovers around 1:450, frontline clinicians are facing severe burnout, spending hours after their shifts typing up medical notes. Enter Heidi: a Melbourne-based HealthTech startup providing a B2B SaaS AI Care Partner. Originally launched as an AI medical scribe to transcribe and structure clinical notes in real-time, the platform is evolving into a comprehensive workflow tool handling patient communications and ad-free clinical research.

In just 18 months, Heidi has supported over 73 million patient consults. Backed by a US$65 million Series B led by Point72 Private Investments, the company is now valued at US$465 million and executing a US$9 million expansion into Malaysia.

CEO and Co-Founder Dr. Tom Kelly talks to us about building clinical software, while we dissect the early, messy iterations of the Heidi MVP, and why "moving fast and breaking things" has no place in modern medicine.

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Most F&B founders measure success by the number of retail outlets they open. But Christine Tham and Leong Hoo Yin quickly realised that relying solely on retail is a "single-layer" business model that inevitably leads to a plateau. Founded in 2022, Gelatomania started as a retail brand but quickly pivoted to a much larger ambition: building an integrated, end-to-end gelato ecosystem for the Asian market. Recognising that Southeast Asia was heavily dependent on expensive, non-localised European brands for ingredients and equipment, Christine and Leong began offering Professional Gelato Training, B2B wholesale supply, and custom recipe development. To date, their academy has graduated over 5,500 "Gelato-maniacs" and helped launch several competing retail brands.

The co-founders join us to share the strategy behind their ecosystem play, the operational nightmare of competing against legacy European ingredient giants, and why true F&B defensibility comes from controlling the supply chain, not just the recipe.

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Is it possible to run a highly profitable retail business in premium shopping malls by selling products for just RM5 on the honour system?

Adrian Ung, a seasoned commercial leader with 30 years of corporate experience, believed it was. In 2022, he co-founded Books For A Better World (BFBW), a social enterprise dedicated to giving pre-loved books a second life. Sourcing books from public donations and organisations like The Salvation Army, BFBW operates a network of affordable bookstores across the Klang Valley—including IPC, Avenue K, and 1 Mont Kiara. To keep overheads low, BFBW relies heavily on a self-service QR-code payment system and a dedicated workforce of senior citizen volunteers. Today, the bootstrapped social enterprise generates six-figure annual revenues while donating a portion of its proceeds back to charity.

Adrian joins us in the studio to unpack the operational tightrope of running a hybrid social enterprise, retail theft, the logistics of sorting thousands of donated books, how to negotiate with premium mall landlords, and why purpose-driven businesses actually command stronger community loyalty.

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Gu On is not your average Korean BBQ joint. Launched in July 2023, the brand specialises in traditional Korean smoked meats, rich bone broths, and modern interpretations of Korean classics. But what truly sets Gu On apart is its rapid growth model. By leveraging a strategic "intrapreneurial" partnership and utilising a pre-existing central kitchen, founder Shuen Kuan bypassed the gruelling early-stage operational hurdles most F&B startups face. In less than two years, Gu On has scaled to three premium locations—including The Exchange TRX and The Starling—and generates combined annual revenues in the 8-figure range.

Shuen Kuan joins us in the studio to unpack the realities of scaling a multi-million ringgit restaurant group at lightning speed, as well as the massive roadblock currently paralysing their growth: Malaysia's severe F&B labour crisis. With foreign worker quotas frozen and local hiring pools shrinking for non-halal establishments, we explore what happens when a highly profitable brand has the capital to expand, but literally cannot find the manpower to do it.

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Sustainability is often treated as a corporate branding exercise, but in reality, it is a deeply operational, systems-level problem. Replacing plastic sounds great in a boardroom, but making sustainable materials perform, scale, and integrate into real-world supply chains is notoriously difficult.

After spending 20 years in the oil and gas sector, Rajes Kandasamy left the corporate world to tackle this exact problem. She founded Bina BioX, a Petaling Jaya-based startup developing high-performance biomaterials—like mycelium packaging and coffee-based composites—from agricultural waste.

Currently in the prototype-to-pilot stage, Bina BioX is navigating the gruelling journey of scaling physical manufacturing without a massive VC war chest. Rajes joins us in the studio to discuss the unglamorous reality of material science, why true sustainability doesn't have to carry a "green premium," and how they are convincing luxury hotels and corporate brands to adopt their circular materials.

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Malaysia is sitting on a goldmine of natural biodiversity, yet local functional foods often suffer from a massive "trust deficit" due to adulterated products and poor branding. Tengku Ariputra decided to change that. Armed with RM5,000 crowdfunded from friends and family, he started handwriting labels and selling wild Tualang honey at local street markets.

Today, his bootstrapped brand, Honey I'm Home, has transitioned from street-selling to securing high-volume B2B corporate partnerships with heavyweights like Sunway Medical Group, Starhill, and Traders Hotel. By partnering with indigenous Orang Asli communities, such as the Batek Tribe in Taman Negara, they source 100% pure, seasonal wild honey, positioning it as a premium lifestyle superfood.

Ari joins us in the studio to discuss his street-selling hustle, the logistical nightmare of shipping a "sticky" product, and his ambitious plan to integrate clinical biotech testing to put Malaysian honey on the global map.

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Since 1985, Litt Tak has been the silent engine behind Malaysia’s toy industry. As the official distributor for global giants like Bandai, Takara Tomy, and Spin Master, they are responsible for putting everything from Gundam model kits and Tomica diecast cars to Cocomelon and Shopkins on the shelves of major retailers nationwide. But the toy industry is undergoing a massive shift. Toys are no longer just for children; the "Kidult" market has transformed collectibles into a lifestyle necessity. To capture this demographic, the 41-year-old legacy business is helping global brand owners pivot toward experiential retail. In December 2025, Tomy and Toys "R" Us launched Southeast Asia’s first TOMICA Brand Store in Suria KLCC, with Litt Tak serving as the crucial local distribution anchor. Now, they are gearing up to facilitate Malaysia’s first-ever Gundam Base Store.

Tan Ee Chian, Executive Director of Litt Tak, talks to us about surviving as a "middleman" for four decades, the economics of these new experiential toy stores, and the challenge of managing a sprawling portfolio of global IP rights.

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For decades, tau fu fah and soy milk were largely considered traditional Chinese street food, but as dessert cafes booming with bubble tea, bingsu, and ice cream took over the Klang Valley, traditional desserts were left behind. In 2018, siblings Carmen, Joe, and Kelly Lau decided to change that. Drawing from their father’s 30-year legacy as the founder of Ipoh’s famous Woong Kee Bean Curd, they launched Dáo Desserts. Their mission was clear: take a cherished, traditional family recipe and modernise it for a new generation in a trendy, comfortable cafe environment.

Carmen and Kelly Lau join us in the studio to discuss the unvarnished reality of building a modern F&B brand out of a family legacy. We explore the messy dynamics of working with siblings, the operational headaches of scaling a highly perishable product, how they survive the fiercely competitive dessert market, and their ambitious plan to take Malaysian tau fu fah global.

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In a city overflowing with cafes and brunch spots, how does a home-cooked pancake on a balcony become one of KL's most talked-about dining experiences? Retrenched from a 9-year corporate career, Haermana Sivamohan craved genuine connection in a fast-paced, superficial world. In May 2025, she launched Construct KL out of her home in Bukit Tunku—inviting complete strangers to sit at her table, eat her gourmet pancakes, and actually talk to each other without the pretence of "networking." Fast forward 10 months, Construct KL has broken even, achieved viral organic growth, and become a highly sought-after private dining booking. But running a solo F&B operation from your home comes with an invisible, gruelling backend.

Haermana joins us in the studio to discuss the lonely solo-founder journey, the hidden operational nightmares of experiential dining, and how to turn a bootstrapped supper club into a six-figure business without losing its soul.

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For most Malaysians, a trip to the local laundromat means sitting in a stuffy room staring at a phone while a machine spins. But what if you could turn that mundane routine into an elevated, relaxing ritual? Founded in early 2026 by high school buddies Nicholas and Khaisong, Randy's Laundromat in Ara Damansara is tackling this exact problem by merging a fully functional laundromat with a trendy cafe serving artisan coolers and ciabatta sandwiches. But when you combine two difficult business models—F&B and heavy utility machinery—the operational challenges double. Plus, they face a unique marketing hurdle: convincing the cafe-hopping crowd that their aesthetic washing machines aren't just an Instagram gimmick, but a functional service.

Co-founders Nicholas and Khaisong join us in the studio to discuss the economics of bootstrapping a hybrid retail space, the challenge of changing deeply ingrained consumer behaviours, and their ambition to become Malaysia's leading lifestyle laundromat.

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