Paid S$ 10, 000 for formulas by a Malay chef ,
The Kumpong Boys ‘ concept was derived from a conversation with his coach, a former OverEasy head chef. The Malaysian in his 40s, the restaurant, prefers to remain anonymous, but he was instrumental in helping Koh develop the concept. I was searching for a strategy with a distinct marketing level. When he mentioned Malaysian-style nasi laksa, I thought it had potential”, Koh recalled.
Although Koh’s leader had not sold nasi lemak, he was impressed by his take on it. He paid the chef S$ 10, 000 ( US$ 7, 300 ) for the recipes and hands-on lessons in preparing the dishes. ” My business amount basically came in handy”, he quipped, referring to the official contract they signed to cement the design. Although his leader guided him through the procedure, he has no interest in the situation.
Koh added that neither he nor his coach are connected to The Coconut Club, the premium Malaysian-style develops lemak idea operated by The Lo &, Behold Group. ” These meals are his own masterpieces”, he emphasised.