Farm, sow, and he shall reap ... Plant, grow, and you shall feed organic. Prep, cook and you shall feast! Already none of these appeals to me, so what more can be said for my competency and as a consequence, I can only placate hunger pangs or bland taste buds with any available prepacked nutrition (or lack of…). Fortunately though, when I need to get more than just 'spinach in my teeth', I head to PCS Café (Philip Chui Cafe Studio). On the 18th of January, 2018, this quaint café sprouted amidst the concrete oasis of corporate offices in one of the oldest area of Damansara, Petaling Jaya. On one such visit, I decided to do some quiet digging in their backyard for hidden clues on how the owner's garden of food flourished into the F&B business that it is today; from bud to bloom and to grafted new ideas of the cafe's current plant-based trend.
1. What is your 'root idea’?
I started with the idea of a café cum cooking studio where patrons who enjoy food and want to improve their cooking skills or learn new recipes, can gather here with family and friends. While waiting for their individual ‘chef-in-making’ friend or relative, they can chill in the comfort of the café with an array of F&B to keep them fueled up.
2. How did you first get involved in F&B business?
Personally, I have always been interested in ‘food’ (read – love eating!) since young and retained the interest throughout the years. Dinner parties had always been a way for me to share my passion with friends and family until a chain of events led me to opportunities where I began my journey with F&B until today. In the early stages of the business, we did mostly recipe development and cooking demonstration training for various corporate customers.
3. Briefly explain PC STUDIO Cafe's cooking classes?
PCS Café serves a standard local cuisine which caters to everyone in town. Most of the food offered in our menu can be learnt/taught with ‘gadget cooking’ (GC, i.e. meal preparation with electrical appliances that are commonly or easily available at home with the added benefit of ‘safe, smoke-free’ cooking environment). Our GC experience is supported mainly by Panasonic Malaysia. Going with the growing health and lifestyle trend, we also offer a separate vegetarian and plant-based section for those who prefer.
4. What prompted you to explore ‘plant-based’ food?
It involves a unique and creative way of food preparation, tasting and dining as well as a healthy option. The ingredients used are based mostly or entirely of foods derived from plants eg. vegetables, grains, nuts, seeds, legumes and fruits can be enjoyed by all without much restrictions (unless you have been medically diagnosed to have sensitive allergies to nuts and grains but the same is said for those who are allergic to seafood and eggs).
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