Before relocating to Dubai, Akmal honed his skills at prestigious fine dining establishments in Singapore. Even though he was the head chef at mod European restaurant Iggy’s, he was virtually unknown in Singapore. He also cooked at Les Amis and Saint Pierre. “I definitely felt like I was underappreciated during those years in Singapore,” he told CNA Luxury in an earlier interview.
In 2013, he took on a new challenge as a chef collaborator at Zengo in Dubai’s Le Royal Meridien Beach Resort & Spa. “My life in Dubai was amazing,” he reflected. However, feeling “lazy” and “tired of the comfort zone” after two and a half years, he sought change, marking the beginning of his restaurateur journey.
In 2016, he sold his family’s five-room HDB executive flat to raise around S$500,000 in capital to open his first restaurant in Dubai, 3Fils, with two partners – a move that he admitted, in hindsight, was “very impulsive”. The venture had a rough start. “The first year was bad. I was broke. There were so many meltdowns and fights. I even came back to Singapore to look for a job, but the salary was low. I was stuck at the point where I was too good to be employed and not good enough to be a business owner,” he shared.
Describing himself as a “highly motivated person”, Akmal decided to persevere, putting in “endless hours” at 3Fils. Eventually, the business became “very successful”. However, in 2020, Akmal exited the venture due to a dispute that he prefers to keep private.
After his departure, Akmal and his wife Inez launched White Rice Co, a Dubai-based F&B consultancy. “She’s the best at negotiating with landlords,” he said cheekily. Working with different collaborators and investors, their global portfolio includes the contemporary Asian diner 53 Restaurant in New York City and the modern Japanese restaurant Otoro in Abu Dhabi.
Reflecting on his achievements, Akmal, who left school aged 10 to help at his parents’ stall, grew emotional. “It’s a dream come true. I’m opening restaurants in cities I wished I could’ve worked in when I was younger. I’m a Malay boy with no education. My parents are hawkers. I’m going to open a high-end Japanese restaurant in Paris soon. It’s crazy, you know?” he shared.