Culinary arts graduates unable to find jobs turning to home businesses instead

After losing the job he initially secured in a restaurant due to the MCO, Lee turned to making and selling fermented products like kimchi. — LOW LAY PHON/The Star

In his home in Taman Tun Dr Ismail, Kuala Lumpur, 25-year-old Edric Lee Mun Foong is hard at work. First, he places a funnel atop a narrow-rimmed glass bottle. Then he tips the contents of a humongous receptacle filled with the sieved contents obtained from a mixture of water, pineapple slices, cinnamon sticks and palm sugar through the funnel’s narrow chambers, waiting to see how much fizz is generated, before he tops it up again.

The drink Lee has hand-crafted at home is a fermented Mexican beverage called tepache and is just one of the many fermented products that he makes (including kimchi, sauerkraut and fermented tomatoes with thyme) under the auspices of his home business, Aged.

Article type: metered
User Type: anonymous web
User Status:
Campaign ID: 53
Cxense type: NA
User access status: 3
Subscribe now to our Premium Plan for an ad-free and unlimited reading experience!

Next In Food News

Local caviar gets chance to shine
Yuki Onishi, founder of world's first Michelin-starred ramen eatery, dies at 43
Revamped cafe makes a comeback with barbecue buffet dinners
Cutting just 1g of salt a day could prevent millions of heart disease cases
Ordering in: A retiree's passion for making authentic Goan dishes
Ordering in: On the fried rice trail
When cooking cream is just as good as santan
Barista challenge to serve up coffee preferred by Malaysians
Japanese BBQ gets foodies all fired up
Raise your glass for a good cause during Negroni Week

Others Also Read