Profile

The great grandfather of the founder of “Face to Face” was born in China. He decided to leave China and seek his fortune in Hong Kong for new life path in year 1903. He found his first job in HK as a chef’s assistant in a local restaurant. Being honest and hard working, he won the chef trust and started to learn the traditional skill on making of Jook-sing noodles which is considered one of the more rare noodles in existence.

At the age of 23 he moved to Dalat Oya, Sarawak and started his own noodles store as a new chapter of his life. He emphasized making the homemade noodles by using the traditional manner where the chef rides a bamboo log to press the eggs, flour and other ingredients together. This specialty is widely accepted and became common localized dish – named “Mee Kolok” by the local people in Sarawak. The business has grown and eventually became main noodles supplier to local market within few years time.

Pan Mee is a common household Malaysian Chinese cuisine, handmade from kneaded flour. Its popularity is due to its low cost, nutritional value and appetite filling. Founder’s father applied the same noodles making skill on the making of Pan Mee in 1960s. This combined idea produced better quality of Pan Mee in terms of texture, elasticity, smoothness, color and nutrition without using any preservative and alkaline. The specialty of Face to Face’s Pan Mee differential them from others competitor and established itself on the market.

In year 2006, Founder decided to start a restaurant specializing in the local fare by combining this unique concept of making noodles the traditional Sarawakian way with Pan Mee. He believes face to face contact is the most personal sincere and direct communication manner hence this concept is applied into his business philosophy as well. Thus, the restaurant is named as “Face to Face Noodles House” and this kind of Pan Mee specialty restaurant concept soon became a trend and grown fast in food & beverage industry which is unexpected by the founder. He creatively came up with different varieties of Pan Mee which complement with different types of homemade chili and sambal for customer satisfaction.

The quality of their recipes soon captured the stomachs of customer. Though the restaurant never advertised, word-of-mouth brought in more customers and the business took off. With this reputation, Face to Face quickly established itself on the market and growth from first outlet to reaching more than 10 outlets in Malaysia within 4 years time. This legend attracted most of the leading magazines & newspapers for interviews and publications. What do you waiting for…