Foodie Canteen29 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.
Follow us on Instagram for more.
Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

Det här avsnittet är hämtat från ett öppet RSS-flöde och publiceras inte av Podme. Det kan innehålla reklam.

Avsnitt(59)

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, c...

6 Maj 20221h 12min

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 M...

22 Apr 202229min

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...

15 Apr 202246min

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,...

1 Apr 202232min

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 coff...

25 Mars 202244min

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 Ipo...

18 Mars 202253min

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,...

11 Mars 202256min