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。



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.