Setting up a commercial kitchen in Ipoh

It is incredibly difficult to find information on almost anything in Malaysia. Information is too fragmented, into multiple languages. And people seldom document information on websites for sharing. Especially the Ipoh folks.

I learned the hard way when I started my business. Basically if you know nothing about starting a business in Ipoh you can’t build up your knowledge from Internet research. You need to find contacts, to begin with. But numbers you find on the Internet are notoriously out of date. And Ipoh folks don’t use email. I had to ask around, and I needed to ask the right people.

So if you want to get into F&B (food and beverages) business, you need a kitchen. Before you proceed to get a builder to have your kitchen done up, it is best if you consult suppliers who will supply your kitchen equipment. Turns out that these suppliers provide more valuable input to the kitchen setup than the builders. For example it might be better to construct a drain from the stove to the drain exit from the outset for easy cleaning of the kitchen everyday, particularly if your kitchen is going to be very oily at the end of everyday. Concealed pipes, however large the pipes are, are not ideal, as pipes can clog easily, and they will clog given time! So don’t make the mistake like I did, thinking that you can just design the kitchen like a house kitchen. Engage these suppliers as early as you can, and ideally together with your chef or cook(s) too.

There are two such suppliers, Jit Fung and Snow Mountain. Jit Fung specialises in stainless steel works, like shelves, walls, and custom made stoves etc. Snow Mountain specialises in refrigerators. But both farm out their business to now overlap with each other. So there may not be a lot to choose from between the two. Workmanship of Jit Fung is apparently better, if you plan to have stainless steel walls rather than tiled walls.

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