KUALA LUMPUR: The ringgit opened higher against the US dollar on Monday as investors adopt a cautious mode ahead of Bank Negara Malaysia's (BNM) monetary policy committee (MPC) meeting on July 9, 2025, amid growing expectations of a potential overnight policy rate (OPR) cut, said an analyst.
GROWING up in a historic city known for its rich food heritage , a young man from Melaka always knew he wanted to be part of that world. From an early age, Merrick Chiam was drawn to the flavours that defined his home state, from the sweetness of Gula Melaka to the spiciness of Asam Pedas , and dreamed of one day opening his own eatery.
Now 25, he has turned that dream into reality as the co-owner of Brew by Cobnb, which runs two eateries in Kuala Lumpur. But the journey from the kitchens of his childhood to running a business in a big city has not been without its challenges. The former student of St Francis Institution in Bandar Hilir here said his love for food began at home and was fuelled by simple and everyday experiences."It’s about bringing people together through taste and tradition," he said in an interview on Monday ."It wasn’t about a rat cooking.Although he now manages the business with a small team, Chiam said the transition from aspiring cook to entrepreneur required persistence and adaptability."It’s about understanding your customers, managing people and constantly improving what you offer," he said.He mentors young people, especially those from Melaka who are interested in joining the food and beverage industry, sharing lessons he has learnt along the way."If I can help others avoid some of the mistakes I made, that’s something I’m proud of," he said."They represent the fulfilment of a childhood ambition, shaped by Melaka’s culinary traditions," he said.
Kuala Lumpur Merrick Chiam Brew By Cobnb Gula Melaka Asam Pedas Culinary Traditions Entrepreneurship Food Heritage Mentorship
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