Paid S$10,000 for recipes by a Malaysian chef
The idea for The Kumpong Boys came from a conversation with his mentor, a former head chef at OverEasy. The chef, a Malaysian in his 40s, prefers to stay anonymous but played a key role in helping Koh develop the concept. “I was looking for a concept that has a unique selling point. When he mentioned Malaysian-style nasi lemak, I thought it had potential,” Koh recalled.
Though his mentor had never sold nasi lemak, Koh was impressed by his version of the dish after trying it. He paid the chef S$10,000 (US$7,300) for the recipes and hands-on lessons in preparing the dishes. “My business degree actually came in handy,” he quipped, referring to the formal contract they signed to cement the arrangement. While his mentor guided him through the process, he has no stake in the stall.
Koh also clarified that neither he nor his mentor have ties to The Coconut Club, the upscale Malaysian-style nasi lemak concept owned by The Lo & Behold Group. “These recipes are his own creations,” he emphasised.
