Kylie Francis, Alia Farouk and Aisha Hassan are the founders of Dia Guild, an e-commerce platform celebrating Malaysian and Southeast Asian craftsmanship in jewellery, fashion, and art. Their commitment to amplifying the voices of their partners around the world is admirable. Since launching in November 2020, Dia Guild has hosted several pop-ups in Kuala Lumpur and London to highlight the history, craftsmanship and talent of their community. From September 16-25, it will host a pop-up at The Starhill.

The trio shares: "What we love about Malaysia is its unique identity that's shaped by the diversity, creativity and openness of its people. Unfortunately, our identity and values as a nation are often misunderstood, miscommunicated or overshadowed by recent headline news. Our hope, therefore, is for Malaysia to once again be on the map for its incredible trailblazers and the positive impact they have on the world." 

See also: Dia Guild on Sharing the Beauty of Southeast Asian Crafts With The World

Hide KL under Curate Group has been elevating Malaysia's dining scene with its magnificent culinary creations. It is helmed by head chef, Ng Yi Shaun, who trained at Culinary Institute of America and cut his teeth at Michelin-starred restaurants including Le Bernadin and Kato. The rising star shares his hope for the future of F&B in Malaysia.

"Slowly but surely, I hope Malaysia will be there along with other countries on the same international standard. We have so many talents that are slowly returning to Malaysia, thus increasing competition. I’m definitely looking forward to the future of Malaysia’s F&B industry."

See also: Malaysian Food Writer Yi Jun Loh Honoured as 50 Next Class 2022

Kelvin Wong is the bartender at Good Friends Club in Penang, known for its creative cocktails inspired by the island's world-famous cuisine. Here's what he'd like to see improve in his industry.

"Malaysian bar scene looks very different from the way it did six years ago when we just opened. Our regulars and friends have started to appreciate cocktails more, and I hope that everyone can keep that energy up to make the industry stronger. Of course, I also hope that everyone gains more respect for bartenders, the industry and the creativity and effort that go into the drinks that we make. There is actually a lot more that goes into crafting a cocktail beyond the flavour." 

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