Where Passion Meets Plate: Spotlight on Malaysia’s Top 10 Foodpreneurs

Shahmi, Umar, Zhari & Azfar

Launched in 2021 during the pandemic, Mokky’s Pizza began when founder Shahmi—also known as Mokky—started making New York–style pizzas from his home kitchen, inspired by his time studying in the U.S.

What started at home evolved into a roadside stall, then a small shop in Shah Alam, before expanding further with co-founders Umar, Zhari and Azfar.

Today, Mokky’s has grown into a cult-favourite local brand with seven outlets across Selangor. More than just pizza, it has positioned itself as a lifestyle brand, celebrated for creative collaborations with local players in fashion, food and culture, and for its presence at major events such as Hausboom Festival and LAH Lah Land.

Looking ahead, Mokky’s Pizza & Coffee is on track to open 44 outlets nationwide by 2030, with a bold ambition to become Malaysia’s number one pizza brand.

Muhammad bin Harun

Founder of Comienzo by Los Primos Locos, Muhammad brings a Muslim-friendly take on Mexican comfort food to Malaysia. What began as a food truck has grown into a physical dining outlet, serving handcrafted tacos and quesadillas inspired by bold Mexican flavours and adapted to local palates. Driven by a passion for quality and togetherness, his vision is to create exciting yet familiar food that connects people through taste.

The journey started in September 2021, during the severe Shah Alam floods, as a home-based business with just RM2,000 in capital. Initially known as Los Primos Locos, it later became a roadside taco stall in Section 7, Shah Alam. Two years on, partners Nasruddin and Farid joined, and the brand was reintroduced as Comienzo—marking a new phase of growth and direction.

Safiq bin Mansor

Safiq bin Mansor is the son of the late Mansor bin Musa (Ali), founder of Penang’s legendary Ali Nasi Lemak Daun Pisang. Established in 2000, the Michelin-listed stall is celebrated as one of Penang’s most famous nasi lemak spots, prized for its fiery sambal, fragrant coconut rice and compact banana leaf-wrapped parcels. Following Mansor’s passing in 2016, Safiq stepped up to preserve his father’s legacy, now running the business with his mother, Kak Iwas.

Strategically located at the entrance of a busy food court in George Town’s CBD, the stall draws seemingly endless queues daily. Its nasi lemak remains iconic, generously drenched in tongue-numbing sambal and served with classic accompaniments like crispy ikan bilis, fish, salted fish, chicken, squid, tiny shrimps and half-boiled eggs.

Qais, Shazwan & Akmal

Founded in 2022 by three visionaries, Qais, Shazwan and Akmal, Sober Bites began as a humble roadside stall with a bold dream, which is to redefine Malaysian street food through artisanal gourmet sausages. With no prior F&B background, the trio’s passion birthed the “Sausage on Bun, with Exquisite Recipe (SOBER),” a concept that quickly captured local hearts.

Embedded in street culture yet elevated with premium quality, Sober Bites bridges casual dining with bold flavours and exquisite recipe to cater every living soul. What started small has grown into a nationwide phenomenon, now boasting eighteen (18) licensees which is independently running their own Sober Bites outlet across Malaysia. Despite rapid expansion, the brand remains true to its “street soul,” delivering the same comforting experience that made it a favourite from day one.

Today, Sober Bites stands as proof that passion and authenticity can transform local food into a brand with international potential.

Nor Arieni Adriena

Arieni Adriena is the Founder and CEO of Gula Cakery, a homegrown Malaysian restaurant brand built from a humble home kitchen into a self-funded network of 16 outlets nationwide, supported by a team of over 400 members. She began baking at 18 using her grandmother’s recipe book, later strengthening her foundation through Early Childhood Education and professional culinary and pastry training in Paris and Italy.

Gula Cakery is recognised for its extensive range of handcrafted flavours, offering over 200 cake and dessert variations alongside freshly prepared hot meals. The brand balances classic favourites with innovative creations, all produced fresh daily with strict quality standards.

Under Arieni’s leadership, Gula Cakery has earned multiple accolades, including the Best Homegrown F&B Award and Nona Superwoman Award recognition. With four new outlets set to open this year, the brand continues to grow steadily while staying true to its mission of crafting memorable dining experiences for every occasion.

Helail

Helail, one of Malaysia’s most-watched operator-builders, created JK Malatang – short for Janji Kenyang—as a modern malatang concept rooted in a simple promise: proper, affordable food for everyone. Shaped by a childhood marked by financial strain and the unspoken realities of scarcity, Helail understands that hunger is not just physical, but emotional—affecting families, shaping behaviour and carrying long-term stress. For him, food is more than business; it’s a way to restore dignity and make dining out feel safe again.

Within months of opening, strong demand led to extended operating hours and facility upgrades to enhance the dining experience. Once a hidden gem, JK Malatang has quickly become a go-to spot for locals and tourists alike, earning its place as a halal-friendly Chinese-Muslim street-food favourite with consistently high ratings and hundreds of reviews.

Mandy Ong & Kelly Lim

Founded by Mandy Ong and Kelly Lim, J&Kel The Salon is a refined dining destination conceived at the intersection of haute jewellery and gastronomy. Designed as an intimate salon rather than a traditional restaurant, the space embodies craftsmanship, precision and timeless elegance—values drawn directly from the world of fine jewellery and translated into a curated culinary experience. From plating to service, each element is orchestrated with the same care and discipline found in bespoke jewellery design.

The culinary vision is shaped in collaboration with internationally renowned chef and author Alan Coxon, whose role as Chef Consultant and Brand Ambassador brings depth, global perspective and refinement to the kitchen’s direction. As the restaurant continues to gain recognition, the founders remain steadfast in their commitment to measured growth—prioritising excellence, craftsmanship and enduring quality over rapid expansion

Lucas Seneviratne, Marc Wong & Dominic Chou

What began as a scrappy idea between three founders with complementary strengths quickly evolved into one of Malaysia’s most recognisable modern bao brands. Built on disciplined execution, strong branding and scalable operations, The Bao Guys grew from its early days into a network of 15 outlets across multiple formats. This sustained growth led to a successful acquisition by Artsense Sdn Bhd, marking a meaningful exit for all three founders.

Post-acquisition, each co-founder has taken on leadership roles in different industries: Lucas Seneviratne is Head of Markets at Ticketmelon, Marc Wong serves as Head of Marketing at Vince Properties and Dominic Chou is a Partner at Chou & Co Advocates & Solicitors.

Though their careers have diverged, the chemistry and shared entrepreneurial DNA that built The Bao Guys remain strong. The trio is now set to reunite for an upcoming F&B venture, bringing fresh ideas and a renewed vision.

Hafeeza Mustapha

Originally an investment manager, Hafeeza Mustapha ventured into the F&B scene in 2018 through her family’s food chain, where she discovered a passion for the culinary world. Raised in Johor Bahru in a household that cherished home cooking, Hafeeza inherited her love for food from her late mother, Cik Oli. This legacy lives on through Dapor Cik Oli, an established eatery created as a heartfelt tribute to her mother, who took pride in preparing dishes with only the finest ingredients.

Built together with her husband, Dapor Cik Oli specialises in niche Johorean cuisine, showcasing authentic family recipes rooted in tradition. Today, these beloved flavours have found a home in the urban area of Damansara Utama – bringing traditional Johor fare to the city.

In just two years, Dapor Cik Oli grew from a passion project into a respected name among food enthusiasts, office crowds, families and even high-profile clientele.