Kam Kok Fung’s barbecue odyssey began in his hometown of Kuantan, Pahang when he started barbecuing meat in his spacious home garden. A seasoned restaurateur in Kuantan, with three F&B ventures under his belt, Kam soon realised there was a market for Texas-style barbecue – it just wasn’t in Kuantan.
“I saw a bigger market in KL. But generally, I feel that in Malaysia, there are not many restaurants that are doing this, so I thought there was a very big opportunity,” he says.
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