Food – the source of nourishment and sustenance, epicurean delights evoking pleasure and a soothing balm of comfort when all around is in flux. Muhammad Hisham Tan Abdullah briefly shares with Asean Food & Travel his journey in the F&B industry and his role as current President of the Malaysian Food & Beverage Executives Association (MFBEA). During the 1980s, Muhammad Hisham Tan Abdullah assisted his grandfather at their family kopitiam in Pontian, Johor after school hours. “I would be serving patrons, clearing tables and keeping my eyes locked on RTM’s TV Pendidikan,” he reminisces. “Watching F&B experts featured in HOCAT segments, my young mind was fascinated to learn of a…

Growing up with parents who are service oriented and sociable in nature, Dato’ N Subramaniam was exposed to the hospitality industry since he was a child. Over the years, his family has been a host to many friends, dignitaries and royalties. In an interview with Asean Food & Travel, the President of Malaysian Association of Hotels (MAH) talks about his experience and passion to serve in the industry and also the establishment and roles of MAH. Dato’ N Subramaniam’s late father established P.C.B. Resort in Kelantan, a resort that caters to tourists who wish to escape the hustle and bustle of city life to a tranquil seaside getaway. “We had…

Datuk Dr Redzuawan Ismail, better known as Chef Wan Ismail worked as an accountant in a bank for seven years before deciding to start his career in becoming a chef. He is Malaysia’s Culinary Ambassador and is renowned for his extensive knowledge of Malaysian cuisine with over 25 years of experience in the industry. Chef Wan Ismail gives a lot of motivational talks at schools, colleges, universities and corporate companies to inspire others on global brand achievements, and also share his life’s history and success. In an interview with Asean Food & Travel, the celebrity chef shares about his life experiences and his new Social Media Platform, ‘Chef Wan Lifestyle’. …

It has been a record-breaking season for the Lexis Hotel Group, with a slew of awe-inspiring awards, two world records and impressive market growth all-round. President Mandy Chew Siok Cheng reveals to ‘Asean Food & Travel’ the secrets of the Group’s success. Lexis Hibiscus Port Dickson (Lexis Hibiscus) opened its doors in 2015 amid much fanfare. Targeted at the young, eclectic crowd, it was unlike anything they have seen before. The iconic hotel designed after the national flower, clinched two Guinness World Records™ titles for “Most Swimming Pools In A Resort” and “Most Overwater Villas At A Single Resort” on 14 October 2016. These achievements come in the wake of…

The food and beverage industry is indeed an exciting one that beckons to many an entrepreneur who wants to be in business. But it is a highly competitive one too. Over the years, the Serai Group has successfully captured the ‘stomachs’ of its customers from all walks of life with mouth-watering delectable offerings and top-notch dining experiences. To date, it has established more than five restaurants and is highly regarded by its customers, the numbers of which are ever-growing, as their go-to food paradise. In a recent interview with AFT, the enterprising duo – the prominent individuals behind this accomplished homegrown brand, Rina Abdullah and her son-in-law, Najib Abdul Hamid,…