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Poon Ch’un Caren (Managing Director, Apex-Pal Malaysia) Ms Poon joined the Group in February 2005 and is currently spearheading the Group’s strategic development and expansion in Malaysia. Prior to joining the Group, Ms Poon spent 4.5 years with International Enterprise Singapore, of which the 2 years were spent working with the Singapore foodservice companies on their international expansion. She holds a Bachelor’s Degree (Hons) in Economics & European Studies from the National University of Singapore. |
Posts Tagged ‘Interview’
Think Sushi, Think Sakae with Caren
Monday, March 2nd, 2009Ishq’s dynamic duo with undeniably contemporary presentation and style.
Monday, March 2nd, 2009 
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Chef Orathai Srianekkum prides herself on creating traditional Thai Cuisine which is augmented by undeniably contemporary presentation and style. Born in Thailand’s Surin province, she spent a considerable amount of time growing up in her family kitchen, after showing a strong inclination to cook form an early age. In fact, she even ended up meeting the love of her life in a kitchen!
Chef Sunisa was born Surat Thani, southern provinces of Thailand and was a graduate in Business Computing from Bangkok University, Thailand. She began her culinary journey from being a part time waitress in a restaurant to be the commis chef. |
BELANGA, a potpourri of Malay Cuisine.
Sunday, March 1st, 2009 
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Pn Zainab Bt Ahmad Shiyuti (CEO)
Pn. Zainab’ started her first “The Zee’s- Special Steak” in Subang Jaya back in 1996 which was officiated by the then Minister of Enterpreneur Development, Dato Mustapa Mohamad. Eventually, her long entrepreneurial road gave birth to Kelantan Delights at KLCC. Today, Pn. Zainab prides herself with her two signature dishes; Nasi Kerabu Ayam Percik and Nasi Dagang in her very own friendly Belanga at Gardens, Mid Valley City! |
The Flaming Pastry Queen
Sunday, March 1st, 2009 
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Sue Chan (Chef/Owner)
As quoted by The Sun Magazine on March 17th 1996 as “the best pastry girl in town and a flaming pastry queen”- only discovered her culinary ambitions and love for art later in life which she picked up as a hobby. She honed her cooking skills through trial and error and spends at least five hours a day in the kitchen both supervising and cooking. After four and a half year stint as a pastry chef at the famous Bon Ton restaurant, her fiery leonine influences began to stir. Confident of her skills, she quit her pastry chef post in the famous restaurant and did catering for a while to the US Embassy before she stumbled onto a lot like the old suburb of Sydney in a quiet Petaling Jaya suburb that shadowed by wise, old matured trees. The birth of beautiful suchan® deli took place in mid-April 1995.
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