30 Ray­mond Khue

In­no­va­tion upon Her­itage

Prestige (Malaysia) - - Hublot -

What was of­ten seen as a cus­tom of Chi­nese fam­i­lies dur­ing Chi­nese New Year – munch­ing a piece of grilled spiced meat of sweet and salty flavours – the bakkwa has mor­phed into a de­li­cious snack to be con­sumed when­ever, wher­ever. At the fore­front in driv­ing the change is a 40-yearold brand Oloiya, which has emerged from Pe­tal­ing Street and into shop­ping cen­tres na­tion­wide and be­yond. One may even place an or­der on­line and have it de­liv­ered to one’s doorstep.

As a teen, Ray­mond Khue was groomed to take over the busi­ness by his fa­ther. The brand was founded by his grand­fa­ther. “He (Ray­mond’s fa­ther) lit­er­ally trained us the hard way,” Ray­mond re­calls. He would be man­ning the shop, taken to meet­ings in view of some­day he would in­herit Oloiya. They would con­stantly clash with each other due Ray­mond’s re­bel­lious na­ture at the time un­til he fi­nally saw the light as his fa­ther’s health rapidly de­te­ri­o­rated.

To­day, Ray­mond and his younger brother Peter work hand-in-hand over­see­ing the busi­ness. The older Khue brother as ex­ec­u­tive di­rec­tor han­dles the de­vel­op­men­tal as­pect of the busi­ness. “Peter and I are from op­po­site ends. Work­ing to­gether needs a lot of pa­tience, com­mu­ni­ca­tion, ac­cep­tance, give and take. We al­ways try to have a mu­tual un­der­stand­ing and syn­ergy in what we are cre­at­ing,” he says, adding that giv­ing is a value the fam­ily places a lot of im­por­tance on and has been im­parted to him since young. “Oloiya is all about her­itage, in­no­va­tion and giv­ing.”

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