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《创办人故事》

《上城福建面创办人故事》

令人赞不绝口的上城福建面,将这道在马来西亚盛行的传统美食做到了极致。

创始人John Lau13岁时,就在吉隆坡一间福建面档口打工兼学习,在积攒了6年的经验与技巧后,于1998年租下了一个档口,开始了艰难的创业生涯。

没有经商经验的John,在开档之初困难重重,但在坚持就会成功的信念驱使下成功走出低谷,并于2003年租下一间属于自己的店铺,以店铺所在地将其命名为上城福建面 (Damansara Uptown Hokkien Mee),而这也是马来西亚的第一家福建面专卖店,显眼的黄色招牌也是其特色之一。

John将大排档的经营模式和独特风格引入上城福建面中,深得夜归者的喜爱之余,也为人们提供了一个自在闲适的畅谈环境。创业的辛酸和艰苦,并未磨损他传承大排档文化的初心,秉持坚定的个人信念,加上食客多年来的支持,是今日設立有四家福建面专卖店和每日高達4000碟销量的主要因素。多年以來,指導過員工有超過百名。

为了将福建面跃升为马来西亚十大传统美食的殿堂,John2018年开始积极上课备战,希望在保证食物美味的同时,也能够提升店里的服务素质及用餐环境。为改变公司形象和维持食物的高水准,他建立了一套标准程序、完善的训练和打分机制。此外John相信厨师也可以用双手改变命运,还特打造廚師創業平台,希望与有志於餐饮创业的年轻人建立伙伴关系,共同發揚马来西亚大排档饮食文化。

The Story of the Founder of Damansara Uptown Hokkien Mee

Damansara Uptown Hokkien Mee, which has won praises from many customers, has done its best to promote a traditional dish popular in Malaysia.

Its founder, John Lau, began working at a Hokkien Mee stall in Kuala Lumpur when he was 13 years old. After picking up the experience and skill, he rented a stall in 1998 and began his journey of running his venture.

John, who had no experience in business, faced many challenges when he started his stall. However, driven by the conviction that “success comes through perseverance”, he managed to rent his shop unit in 2003. Based on its location, he named it ‘Damansara Uptown Hokkien Mee’. This was the first Hokkien Mee speciality shop in Malaysia. Its eye-catching characteristics included its yellow signboard.

John applied the unique style and business model of roadside food stalls to his speciality shop, which was welcomed by many. It provided customers with a cosy, relaxing environment to meet up. The difficult times he experienced did not dampen his initial wish of promoting a roadside food stall culture. His determination and support from customers over the years are factors contributing to his success. Today, he is the proud owner of four Hokkien Mee speciality shops with a total sale of over 4,000 plates of Hokkien Mee a day. Through the years, he also guided and trained over a hundred staff to run their own Hokkien Mee business.

John has taken relevant courses since 2018 to equip himself with knowledge and skills to upgrade and promote Hokkien Mee, hoping it will be recognised among the top ten traditional dishes in Malaysia. Aside from ensuring that the food served are tasty and delicious, he hopes to improve the service and atmosphere of his stores. He established standard operating procedures, proper training and appraisals to transform the company image and maintain its high standards. John believes that chefs can change their fates through their effort. He created a chef entrepreneurship platform in the hopes of establishing partnerships with youngsters interested in venturing into the food and beverage business, working together to promote Malaysia’s roadside food stall culture.

Founder