Cover The Good Project was spearheaded by Good Friends Club, raising funds for local non-profit House of Hope (Photo: The Good Project)
The Good Project was spearheaded by Good Friends Club, raising funds for local non-profit House of Hope (Photo: The Good Project)
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Supported by the local bar and restaurant industry and spearheaded by Good Friends Club, the initiative supported local non-profit House of Hope
It all started with a simple idea: to contribute positively to Penang’s surrounding community and do good things for good people. So Lorraine Tan, founder of Good Friends Club, went back to what she knew best—cocktails, food, and local ingredients. Hence The Good Project was born, an initiative to raise funds for House of Hope, a non-profit organisation supporting more than 1,500 low-income households in Penang with a focus on food aid and education. Spearheaded by Tan alongside Good Friends Club’s core team, Kelvin Wong, Justin Yow, and Gary Aw, this was no small feat.
Above The Good Project was organised by Penang-based bar Good Friends Club
Above The initiative raised a total of RM31,582 for House of Hope
The Good Project was organised by Penang-based bar Good Friends Club
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“Our biggest challenge was organising the event while keeping expenses at their lowest, since proceeds would go to charity,” explained Tan. “We often asked ourselves whether it would be more effective to donate directly, but The Good Project was more than just financial, and we believed the impact created through collective participation and involving the wider community in the shared act of giving was just as important as the donation itself.”
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Above Hin Bus Depot was the hub for the first year of The Good Project
Above Bartenders and chefs across KL and Penang came together to support the initiative
Hin Bus Depot was the hub for the first year of The Good Project
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Throughout the day, Hin Bus Depot was transformed into a central hub, with activities and experiences approachable yet focused on craft, allowing a deeper appreciation of local produce and vendors.
Above Participating farmers and vendors supply to Good Friends Club or participating bars and restaurants
Participating farmers and vendors supply to Good Friends Club or participating bars and restaurants
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“What really amazed me was how the community came together,” adds Tan, who recalls the immediate show of support from both the bar and restaurant industry. Restaurant au Jardin, Gen, Bidou, Fifty Tales, and Rembar dished out piping bowls of noodles, burgers, and terrines, while Biso, Cabinet 8, and Bar Trigona shook up signature cocktails.
Above An afternoon panel session, featuring Rohan Matmary of Bar Trigona, Su Kim Hock of Restaurant au Jardin, Richard Pee of Cocos Creek Bee Farm, and Nicholas Ng of Food For Thought
An afternoon panel session, featuring Rohan Matmary of Bar Trigona, Su Kim Hock of Restaurant au Jardin, Richard Pee of Cocos Creek Bee Farm, and Nicholas Ng of Food For Thought
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In the daytime, guests had the opportunity to try ingredients from vendors and farmers supplying to partner restaurants and bars. Experiences were approachable yet craft, allowing a deeper understanding and appreciation of local produce. For instance, a panel talk about sustainability raised the point that luxury in the future will not necessarily be expensive ingredients like caviar or uni used without intent, rather what is the freshest produce in season.
Above Kelvin Wong, Lorraine Tan, Johnson Wong, and Su Kim Hock
Above Biso, one of the participating bars
Kelvin Wong, Lorraine Tan, Johnson Wong, and Su Kim Hock
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With an initial target of raising RM15,000, The Good Project more than doubled its goal in just its first year. “This achievement would not have been possible without the incredible support of the community,” smiled Tan humbly. “We are excited and motivated to do it again, creating more opportunities to give back, connect, and make a meaningful impact together.”
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Images: The Good Project
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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.
