No­ble din­ing cul­ture

The Star Malaysia - Star2 - - Mirf -

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.

■ For more in­for­ma­tion, look out for the ad­ver­tise­ment in this StarSpe­cial.

Chun-Ciou Hot Pot fo­cuses on meat as its spe­cialty.

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