Cover Lim Yee Rui, Lim Heng Kit, and Lee Ziyan talks to us about hospitality and their journey (Photo: LI Restaurant)
Lim Yee Rui, Lim Heng Kit, and Lee Ziyan talks to us about hospitality and their journey (Photo: LI Restaurant)
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We speak to business partners Lee Ziyan, Lim Heng Kit, and Lim Yee Rui about how they built three exciting dining concepts from scratch and their views on the hospitality scene
If you’re lucky enough to be in the same room as Lee Ziyan, Lim Heng Kit, and Lim Yee Rui, it is easy to tell the three have known each other for a long time, with the frequent laughter and jokes that comfortably speckle the conversation. Heng Kit and Yee Rui’s friendship goes back to their days studying at Taylor’s Culinary Institute, and the duo met Lee when they all were pursuing their Bachelor of Culinary Management at William Angliss Institute in Melbourne, Australia.
“I remember being so excited to find fellow Malaysians abroad, and to finally hear familiar local slang!” laughs the cheery Lee (who I have never seen without a broad smile on her face). After finishing their course, each worked for a couple of years in Melbourne. “However, all our experiences varied—I worked in upmarket restaurants, [Lee] in hotels and for events, and [Yee Rui] cafés and casual spaces,” Heng Kit expands.
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Above The three became fast friends at university at William Angliss Institute in Melbourne, Australia
The three became fast friends at university at William Angliss Institute in Melbourne, Australia
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The two Lims returned to Malaysia in 2014, where Heng Kit was part of Table & Apron’s opening team, but the two always felt they wanted to open their own space. A year later, when Lee returned in 2015, they felt that they were all aligned with what they wanted to provide within the Malaysian hospitality scene.
“We wanted to bring back the style of hospitality we experienced abroad and have a space where our friends and family could come to enjoy,” Heng Kit says. Furthermore, with their differing experiences, the division of labour was natural—Heng Kit in the kitchen, Lee in front of the house, and Yee Rui balancing paperwork and administrative work.
Above Renovations for LI Restaurant, which is modelled after a modern kopitiam
Renovations for LI Restaurant, which is modelled after a modern kopitiam
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LI Restaurant was born in 2016, its name a combination of the last names of the trio, Lim and Lee. “We were inspired by old-school kopitiams, usually named after the owner,” Lee smiles. “Plus, Li is also the Chinese character for strength, and we felt with the three in us, we had strength in numbers.”
The essence of a local café is beautifully woven into the interior of LI Restaurant, where traditional and contemporary elements harmoniously coexist. This unique blend, coupled with the restaurant’s warm hospitality and honest cooking, quickly turned it into a vibrant hub that resonated with the local community.
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Above LI Restaurant opened its doors in 2016
LI Restaurant opened its doors in 2016
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However, they faced their fair share of difficulties as first-time business owners, especially eight years ago when such innovative concepts were uncommon. “In terms of front of house, I remember having to explain to customers how sourdough was made so they could understand why it tasted so tangy,” Lee says.
Furthermore, the way she was trained to interact with guests in Melbourne did not always appeal to the more conservative community: “I used to hug or chat very enthusiastically with customers, but soon realised I had to tone it down due to cultural differences.”
Above Provisions, the team's second concept opened two years later
Provisions, the team's second concept opened two years later
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Despite such hurdles, the three powered through with a mission to deliver their vision, and they more than proved successful. So much so that when a lot opened next door, they decided to take the homemade breads and pastries they made at LI Restaurant and open a full-fledged bakery.
Above "Little Provisions", the window at LI Restaurant where they would sell baked goods
"Little Provisions", the window at LI Restaurant where they would sell baked goods
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“People started recognising us for our baked goods, as we would sell bread, kaya, and cakes in a small window at LI Restaurant, so we decided to begin a new concept,” Heng Kit reminisces. Provisions opened its doors in 2019, with a name reflecting the trio’s aim to provide the community with good food, drinks, hospitality, and now bakes.
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Above The selections of breads at Provisions
The selections of breads at Provisions
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While things were smooth sailing for a while, the next hurdle came six months later in the form of the pandemic. “We were so small at the time, but our mentality was just to survive and pull through,” Yee Rui adds. Armed with determination, they were adamant about doing whatever it took to make things work.
“We had care packages, sourdough pizza, and doughnuts to sell, and also immediately started delivering, even all the way to Klang,” Lee says. “I remember feeling like a logistics company, getting to know different drivers.” Often, Heng Kit and Yee Rui would double up as delivery personnel, hand-delivering food to customers.
Above LI Restaurant's window soon turned into a logistic space during the pandemic
LI Restaurant's window soon turned into a logistic space during the pandemic
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“While it was hard, we realised how far we were willing to go to survive,” Heng Kit says. “It would have been easy to shut down, but we wanted to push on for our staff and for ourselves, and we made some good memories while doing so.” Yee Rui recalls how regular customers would drop off extra treats for the team, which made them realise how much they mattered to the community.
Above While the pandemic was difficult, they pulled through
While the pandemic was difficult, they pulled through
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After the pandemic tempered down and life slowly returned to normal, the trio decided to come out stronger than before and opened a second outlet of Provisions as well as a third concept that allowed them to explore new avenues of creativity.
Locus was born in 2023, a space serving a seasonal tasting menu that doubles up as a space for masterclasses, workshops, and collaborations with guest chefs and local creatives. Most recently, a photography workshop with Annice Lyn and an upcoming noodle workshop with Fifty Tales for Mother’s Day was held there. “It is a centre point to highlight local talent, allowing them to shine,” Heng Kit smiles.
Looking back on the past eight years, the three note how fast the industry has changed, especially with the hold the digital age has on modern life. “Success used to come from a balance of word of mouth and social media, but now so much effort needs to be put into marketing and innovation to stand out,” Lee notes.
However, they agree that the dining scene has grown for the better in terms of food standards and even hospitality. “It is all about finding your own space to occupy in the changing market,” Yee Rui adds.
Above Baked goods from Provisions
Baked goods from Provisions
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Lee’s ultimate goal, however, is to give a voice to those in hospitality, drawing from the roots of her training in Melbourne. “It is definitely under-appreciated here, and hospitality is so much more than just serving customers,” she says. “It is a combination of many aspects, and adds so much to a good dining experience, so I hope it is something that we can help to share.”
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Images: LI Restaurant
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
