Yong Yoke Keong – Owner, Donkey & Crow GastroPub
In this interview, Yong Yoke Keong (photo: far right), owner of Donkey & Crow GastroPub, shares insights into his journey in the food and beverage industry.
What do you do?
I am the owner of Donkey & Crow GastroPub in Bangsar Shopping Centre.
How did you get into the industry?
To explore more business opportunities in food and beverage technology and trends.
Share a story from behind the scenes.
There’s a lot to learn about the technical aspects and history of each beverage (beer, wine, spirits, cocktails) and how food is prepared.
What food memory from your childhood or travels stands out?
Wonton noodles in Hong Kong.
What’s the best and worst part of your job?
Dealing with workforce issues.
What’s one of your favourite food and beverage pairings?
Pork Andouille sausage with truffle gravy and Cabernet Sauvignon.
What’s one of the wildest things you’ve seen behind the scenes?
A drunkard’s brawl.
The perfect day off would be …
Exploring craft beverages in the afternoon.
A day in the life of Yong Yoke Keong is …
Being a bartender from opening until closing.
What does Yong Yoke Keong do for fun?
Riding a motorcycle and exploring the scenery outside the city.
What would you like guests to know about Donkey & Crow GastroPub?
Donkey & Crow GastroPub offers more than exceptional cuisine—it’s a refined haven where guests can unwind in plush comfort, enveloped by an atmosphere of understated elegance and genuine hospitality.
How have you grown in your profession?
Managing the business with patience, accepting criticism and feedback, and knowing your guests is essential.
What are your key learnings from your start in the industry until now?
Knowing how to position your business location and target consumers.
Are there any misconceptions?
Food and beverage is not about what you can offer—it’s about understanding what consumers need.
What is one of the biggest challenges you’ve overcome?
Unethical work habits.
What would you like people to know about being the owner of a food and beverage business?
Being a business owner in food and beverage, you need to know it all—it’s the key to success and achieving greater results.
What’s your view on the food and beverage scene in Kuala Lumpur?
A niche and demanding community.
What are the top three things you like to do in Kuala Lumpur?
Rest, relax, and rejuvenate with a morning walk at Lake Gardens, followed by a stop for the legendary Tanglin Nasi Lemak nearby.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Creating a family-friendly restaurant with a pure comfort environment.
What are your future plans for your brand?
To establish six more outlets outside Kuala Lumpur, in Singapore and Medan, Indonesia, by the end of 2026, promoting a healthy dining experience.
Read more interviews like this with Yong Yoke Keong to learn more about careers in the hospitality industry here. Stay updated with the latest gourmet and travel recommendations with The Yum List on Facebook and The Yum List on Instagram.
