Iconic dining duos: How these three business partners maintain a healthy working relationship

Lim runs the back of the house, working with the team of chefs and bakers, while Lee’s expertise lies in hospitality, providing training to the front-of-house members. “Our friendship is actually a strength when it comes to work,” Lee smiles. While the two connect on their love for the industry, their personalities are different: “[Lim] is calmer, while I have a lot of energy, but this translates into a genuine, good restaurant experience for customers.”

The two recognise conflict is common when running any business, but what matters is how it is overcome. “We run weekly meetings with our third partner, Yee Rui Lim, to discuss how we can improve as a team,” says Lim. “Over the years, we have grown stronger with a clearer alignment for our brand.” Lim and Lee hope they can continue building their restaurant group to offer Malaysians more high-quality dining options.

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Combined, Christian Recomio and Jenifer Kuah have over 40 years of industry experience. The two first met in Malaysia when Kuah attended a supper club that Recomio was hosting with one of her friends—while sceptical at first, she ended up enjoying the food. The two opened Sitka, their first restaurant together, over ten years ago.

Currently, Kuah and Recomio run Alta Cafe, Alta Pizza, and Studio Restaurant, all tied by the ethos that high-quality food is possible at every level. Kuah is a seasoned front-of-house, gracefully running operations, while Recomio is the talent behind the dishes. Having said that, there are overlaps: “[Kuah’s] palate is invaluable, and anything she says, I always take on board,” Recomio smiles.

While different in nature, the two are similar when it comes to what they want to achieve and how they perceive the public. “We both believe that everything, from restaurant design to hospitality, plays a part in the dining experience,” the chef continues.

Kuah is a planner, but Recomio lives in the moment. “I need to know what is happening three months down the road to plan, but [Recomio] does not,” Kuah laughs. When asked how they have grown over time, Kuah quickly answers: “Sideways!”

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“Having a twin brother is like having a built-in best friend who shares my genes and my jokes!” laughs the amicable Alex Cheah. Both Alex and Kelvin Cheah have always been passionate about the dining scene; currently, both handle the marketing and business development of Beta KL and Skillet KL, with Alex kickstarting new projects and Kelvin focused on communicating with relevant parties.

Both brothers share the belief that culture and culinary experiences should be intertwined. “Our bond as siblings definitely strengthens our professional partnership,” Kelvin smiles. When asked about how they separate work and personal life, the duo are honest: “We’re a package deal of business and brotherhood, and boundaries blur more often than not.”

However, this is not necessarily a negative but a testimony to how their bond is able to extend seamlessly across all aspects of life. In fact, when conflict arises, they use it to their advantage: “Our shared goals and the fact that we are family first keeps us grounded, even in the middle of disagreements,” Alex says.

The twins have been in business together for nearly nine years. “Our journey of shared experiences has shaped us into a strong, resilient team,” enthuses Kelvin. “We’ve navigated challenges, evolved, and grown together as both professionals and individuals.” 

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