Noble dining culture
CHUN-CIOU Hot Pot on Old Klang Road provides a culinary journey into a different world with its classical Chinese theme. Formed by Nexbil Management, it stirred up a revolution in the hot pot market.
Nexbil’s founders were long-time friends Ethan Liew Choon Wah and Jason Wong Tieng Fatt. In 2015, while Nexbil was researching new opportunities, it discovered Chun-Ciou Hot Pot in MIRF (Malaysia International Retail and Franchise).
The company realised the brand’s potential and flew to Taiwan to discuss franchising opportunities with the owner, the Chien-Yen Group. After careful discussions, Chun-Ciou Hot Pot became the first brand to open in Malaysia at its Old Klang Road flagship location.
The restaurant is furnished in ancient Chinese style with strong historic elements throughout. Wong said that in warring times, soldiers needed energy, and generals would cook their private supply of meat in their own helmet to show support and raise morale.
As such Chun-Ciou Hot Pot specialises in meat. It offers seven major types of meat with a variety of choices.
The main meat options include Wagyu beef from Australia, marble beef, New Zealand Zhu-Ge tenderloin, Malaysian Gan-Jiang pork, Mo-Ye premium ham and special Taiwan hot pot ingredients such as sesame balls, wasabi balls, and octopus balls.
Manager Liew said that the restaurant followed the Taiwan standard menu, offering only eight kinds of sauces. However, Malaysian customers have spicier, heavier tastes than Taiwanese customers.
So Chun-Ciou Hot Pot added seafood-based sauces, upgrading the menu to 16 distinct choices, earning positive feedback from customers. It also took time to perfect its basesoup options, adjusting recipes accordingly to fulfil its customers’ different requirements.
Servers bring trolleys of food directly to your table with a ring of a bell, guaranteeing the freshness of its ingredients. Chun-Ciou Hot Pot ensures the restaurant is strict in its selection and sanitisation standards.
Nexbil has been spending a lot of time looking for the ideal talent.
According to Wong, capital is secondary. “As long as the project is promising, you will always find interested investors,” he said.
With the goal of setting up three more franchise stores this year, the company is looking out for professional talent, especially those specialising in import and export, marketing and logistics.
In just a year, Nexbil’s staff increased from 20 people to 100.
Liew believes by mastering smaller portions of the business, such as inventory, logistics, and delivery, the company can build bigger businesses with more variety.
He said, “Rather than spreading ourselves thin, we are focused on going deeper in one industry.”
Besides the deepening of the current brand, Nexbil expects the company to launch more projects in the future.
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Chun-Ciou Hot Pot focuses on meat as its specialty.