Cover Alex (left) and Kelvin Cheah, the founders of Beta and Skillet @ 163
Alex (left) and Kelvin Cheah, the founders of Beta and Skillet @ 163
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The founders of Beta KL and Skillet @ 163 share how the hardships they have faced over the years have strengthened their relationship as brothers and business partners, in line with Johnnie Walker's ethos
As twins, Alex and Kelvin Cheah are used to sharing life experiences, whether this comes in the form of birthday celebrations or milestones such as their first day of school.
The brothers have been inseparable since young and attribute the strength of their personal and professional relationship to three key factors—trust, openness and affection. "This is why we are such fantastic business partners,” explains Alex.
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The first time the boys lived apart was when they went their separate ways for university, ending up in different countries after graduating. Kelvin was based in Amsterdam, while Alex travelled between Asia and Europe for work.
Above The twin brothers often unwind with a glass of Johnnie Walker Blue Label after work
The twin brothers often unwind with a glass of Johnnie Walker Blue Label after work
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One might assume the distance would cause them to grow apart; the opposite was true as being in different parts of the world allowed the future restaurateurs to strengthen their bond while growing as individuals. Eventually, they both found their way back to Malaysia.
“We always felt that we were missing something, and soon realised it was family. Of course, we miss living abroad, yet it cannot compete with being with our loved ones," says Kelvin.
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The time Alex and Kelvin spent in Europe built their love for culinary experiences but opening a restaurant was never planned. Rather, it's a spur of the moment decision based on an offhand comment from a close friend.
“Our friend jokingly said, ‘You both enjoy eating and drinking so much, why not open a restaurant?’ There and then, we decided to do it," Alex tells us.
As much as opening a business together was a dream come true, working together was not without its challenges. However, having shared the same experiences growing up, the brothers understand each other as business partners.
“Owning a business is not easy. You must have complete trust and support to ensure the restaurant has a fighting chance for survival. We already knew our strengths and weaknesses, which allowed us to create bespoke job descriptions for each other to ensure all aspects of the business were covered,” says Kelvin.
Above Only one in 10,000 casks has the character to craft a glass of Johnnie Walker Blue Label
Only one in 10,000 casks has the character to craft a glass of Johnnie Walker Blue Label
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To unwind after a long day at work, the restaurant owners do what they have always done—enjoy food, drink and talk.
“We spend many hours with a glass of whisky in our hands, allowing us to reflect. Food and drink should always be a sensory experience. A glass of Johnnie Walker Blue Label is an excellent example of this, as it begins from the moment you take a sip of the drink," Alex explains.
With an unparalleled depth of flavour, Johnnie Walker Blue Label is Alex and Kelvin’s choice as they mull over new business ideas. Only one in 10,000 casks has the character to craft a glass of Johnnie Walker Blue Label, a fitting drink for the Cheah brothers who have built the foundation of their relationship through the challenges they had faced.
“We believe there is a lesson in all life situations. Once you have observed and reflected upon it, this allows you to become stronger and grow," enthuses Kelvin.
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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.
