In the bustling aisles of supermarkets around the world, one of our local brands stands out. Known for its extensive range of frozen delicacies—from paratha, paus, frozen vegetables to innovative plant-based options, Kawan Food has cultivated a reputation as a leader in the frozen food industry.
“We even sell our parathas in Paris,” Kawan Food Executive Chairman, Gan Thiam Chai shares proudly.
The early days
Now a global brand, the seeds of this vast enterprise were sown much earlier, back in the 1960s. Born to parents who moved from Seremban to KL, Gan’s family faced financial challenges as the local latex industry dwindled. Quickly, they pivoted to food.
“My mother was a self-taught cook and my father would pedal his trishaw to various locations to sell what she had prepared. All of us, in our younger days, also helped make kuih and pau for sale.” he shared.
Gan’s entrepreneurial spirit ignited early. As a student, he saw an opportunity in selling homemade nasi lemak at school, leveraging his friends as “agents” to manage the swelling orders. This venture taught him valuable lessons about franchising and distribution, despite being curtailed by school authorities as his success impacted the canteen’s profits.
After high school, Gan worked as an electrician but soon realized that his future lay in carving his own path. With a clear vision and minimal resources, he started making popiah skin under the name Kian Guan Trading, a nod to his childhood nickname.
“Popiah skin was something I had the ingredients for and it did not require a lot of capital, so that was how we started. We worked very long hours, but we felt very content as we enjoyed what we did,” he recalls.
His venture quickly grew, outpacing his annual salary within a month and allowing him to invest in machinery to expand his business. Around this time, he also married, and his wife became an integral part of the business, often working double shifts to help accelerate their growth.
The pivot
The mid-1980s recession posed significant challenges, pushing Gan to think globally as local markets faltered. This shift led to the rebranding of his business as Kawan Food, a name chosen for its universal appeal and memorable simplicity.
“I realised that 90% of my customers were not Chinese! I felt that I needed a name that was more memorable. Kawan sounded nice, a good meaning in Bahasa Malaysia, and the characters in Mandarin look like two leaves,” he said in the interview.
Over time, Kawan’s parathas became the signature product that transformed the brand into a household name. This line was inspired by Gan’s ambition to introduce international markets to a beloved Malaysian delicacy—roti canai.
“I sought help from the mamak guys who made roti canai at my favourite shops, froze it and sent it to the UK.” he shared.
In 2000, Kawan Food opened a new production facility in Section 15, Shah Alam, earning multiple awards for superior manufacturing standards. By 2005, Kawan Food had made its debut on the Second Board of Bursa Malaysia.
The company also expanded its operations to Nantong, China, with a new 440,000 sq ft factory designed to support its burgeoning global demand in 2006.By 2011, the company had achieved sales revenues exceeding RM100 million and had acquired property in the Selangor Halal Hub, Pulau Indah, Klang. In 2017, Kawan Food was recognized by The Edge Billion Ringgit Club for exceptional shareholder returns over three years.
Kawan’s growth into an international brand also speaks volumes about the universal appeal of its products. The brand’s commitment to quality and innovation has led it to explore various culinary traditions, adapting them into convenient, ready-to-cook formats.
“The culture behind Kawan is to encourage everyone to innovate and be creative. We have a large range of products now, but we still feel there is space to grow by creating new, unique foods,” he said.
Whether it’s in Paris, London, or Kuala Lumpur, Kawan Food remains a symbol of culinary excellence, bringing families and cultures together, one frozen delight at a time.
source: here
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