Summer Ng Founder Kuki & Kusa Vegan Restaurants KL

Summer Ng – Founder of Kusa & Kuki Vegan KL

Summer Ng – Founder of Kusa & Kuki Vegan Restaurants KL

In this interview, Summer Ng, the founder of Kusa and Kuki vegan restaurants in KL, shares insights into her journey in the industry.

What do you do?

I am the founder of Kusa and Kuki vegan restaurants in Kuala Lumpur.

How did you get into the industry?

I used to work for corporate companies, but later on, I decided to run my own vegan restaurant when I became a vegan.

What food memory from your childhood or travels stands out?

The most memorable food for me is the home-cooked meals by my mum. She is detail-oriented and very particular about the ingredients, cutting every ginger slice to the same size. I realised that comfort home-cooked food can soothe my soul and console my heart.

What’s the best/worst part of your job?

The best part is meeting and speaking to different people, learning and gaining insights on how to improve. The worst part is the physical challenge as we age, given the longer working hours in the restaurant business.

What’s one of your favourite food and beverage pairings?

Durian + hot white rice + salt water would be the best combo for me.

What’s one of the wildest/craziest things you’ve seen behind the scenes?

One of the wildest moments was being the pioneer and only restaurant to serve fine-dining Japanese vegan food in Malaysia. One of the craziest things I’ve done is starting a vegan restaurant in China in my early 20s, managing it single-handedly.

The perfect day off would be …

I enjoy cooking a simple meal at home. I go to the hypermarket, pick ingredients, prepare, and then eat with gusto.

A day in the life of Summer Ng is …

Striving to advance in the vegan industry, designing dishes not only for vegan customers but also for non-vegan customers to enjoy dining at our plant-based restaurants.

What does Summer Ng do for fun?

I enjoy doing nothing.

What’s something you’d like guests to know about Kuki?

Every dish at Kuki requires a lot of effort and time for preparation. We prioritise customer service, training our crews to explain the importance of ingredients and the making process.

How have you grown in your profession? What are your key learnings?

Learn from mistakes, stay in faith, be patient, and never forget why you started.

What’s something you’d like people to know about being a restaurateur?

You need to be creative and stay focused.

What’s your view on the F&B scene in KL?

I see lots of opportunities in the vegan industry.

What practices do you currently implement for social responsibility and sustainability?

We send bentos to those in need, practice zero waste, use ethical suppliers, compost, and use reusable food containers.

Read more interviews similar to this one with Summer Ng here, and stay updated with the latest gourmet and travel recommendations here and here.

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