In 2021, Carmen Toh, alongside a group of artist-entrepreneurs, embarked on a culinary journey that was as ambitious as it was heartfelt. Their shared passion for food, culture, and storytelling culminated in the creation of KANTIN in Kuching.
The name itself, a nod to the nostalgic Malaysian school canteens, captures the essence of community, joy, and cherished local flavours.
For Carmen, who has a background in media and journalism and a deep-rooted love for Sarawakian culture, KANTIN was more than a restaurant—it was a platform to educate, inspire, and preserve heritage.
“Food is an entry point,” Carmen noted. “It’s a way to connect people and share stories. Through taste and experience, we bring culture to life.”
KANTIN wasn’t born out of a pivot but as an extension of Carmen’s earlier venture, Sarawak Eye, a creative agency that specialised in branding for corporate and government clients.
With a team of talented individuals excelling in writing, photography, film, and animation, Sarawak Eye promoted Sarawak’s rich cultural heritage for over a decade.
The transition to the food and beverage (F&B) industry felt natural, as Carmen and her team saw food as another powerful medium for storytelling.
Artists turned restaurateurs
The co-founders of KANTIN are a diverse group of creative minds from various artistic fields, united by a love for food.
Emily Yii, one of the co-founders and a talented director, now manages KANTIN’s Singapore outlet (their first international outlet). Her background in filmmaking brings a unique perspective to the team, blending creativity with operational expertise.
“We’re not traditional businesspeople,” the founder shared with Vulcan Post. “We’re artist-entrepreneurs with high standards and a meticulous approach. Everything we create reflects the kind of experience we’d want for ourselves.”
This philosophy is evident in every aspect of KANTIN—from its menu to its ambience. The team’s artistic sensibilities and playful creativity often shine through, as seen in their viral April Fool’s Day prank desserts, such as the dish sponge and cat poop-themed treats that had everyone talking.
Singapore’s gateway to Borneo
In a bold move, KANTIN expanded internationally to Jewel Changi Airport in Singapore, with the founder claiming that it’s the first Bornean concept restaurant in the city-state. Singapore, with its global audience and high standards, was the perfect stage to showcase the flavours of Borneo.
“Jewel Changi chose us over other big brands because of our uniqueness,” Carmen explained. “We bring something different to the table—literally.”
She added that KANTIN’s signature dishes, such as the Rainforest Fried Rice, resonate deeply with customers. This meat-free, vibrant green dish is a testament to their innovative use of unconventional Sarawakian ingredients like jungle produce and special herbs.
“When you taste our food, it’s like experiencing the flavours of the forest,” she said.
Challenges and triumphs
As with any venture, KANTIN’s journey has not been without challenges. Ensuring consistency in food quality across locations and finding the right staff to align with the company’s culture are ongoing hurdles.
Yet, Carmen and her team remain steadfast, guided by their values and a shared vision.
“It’s all about teamwork,” she emphasised. “There’s no single celebrity figure here. Our unity helps us maintain the consistency and authenticity that define the KANTIN experience.”
This commitment has paid off, with KANTIN recently being nominated as one of Malaysia’s Best Restaurants 2024 by the World Culinary Awards.
Beyond accolades, it’s the heartfelt feedback from customers that truly drives the team. From picky eaters devouring their greens to tourists declaring it the best meal of their trip, these moments are what make the journey worthwhile, she said.
Looking ahead
KANTIN’s journey is far from over. With its Jewel Changi outlet serving as its gateway to the world, the team is already exploring the possibilities of bringing Bornean cuisine to new international markets.
Their commitment to using unique Sarawakian ingredients and authentic cooking methods remains unwavering, thanks in part to partnerships with organisations like Sarawak Trade & Tourism Office Singapore (STATOS), which help source essential ingredients like Gula Apong.
“Persistence and belief have been our greatest lessons,” Carmen reflected. “Sarawak is like a diamond, and KANTIN reflects that brilliance. The possibilities are endless.”
As KANTIN continues to grow, its mission remains the same: to connect people through food, culture, and storytelling. For Carmen and her team, every plate served is not just a meal but an experience, a story, and a celebration of Sarawak’s rich heritage.
- You can learn more about KANTIN here.
- Read other articles we’ve written about Malaysian startups here.
Featured Image Credit: KANTIN