How do you turn nostalgia into a scalable business in one of Malaysia’s most crowded food and beverage markets?

On this episode of Open For Business, we speak with Nick Ng, Founder and CEO of Hock Kee Kopitiam, about building a modern kopitiam brand rooted in heritage, community, and made-to-order tradition.

From opening a single outlet in Johor Bahru with no prior restaurant experience to growing a multi-outlet chain across Kuala Lumpur, Selangor, and Johor, Nick shares what it takes to stay relevant while scaling. We explore how Hock Kee maintains consistency across outlets, how its revenue mix has evolved, the impact of Halal certification and tourism-linked collaborations, and the operational pressures of running a fast-growing F&B business.

Produced by: Kishan Sivaswamy

Presented by: Richard Bradbury

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Categories:  managing,  food

Tags:  restaurant management,  business,  revenue,  f&b,  restaurant chains,  halal certification,