Staple Eats to impact Malaysia's culinary-scape with organic & nutritious gourmet food!

Danial (right) seen here with his sister Mimi and future brother-in-law and MMA star, Keanu Subba.

"MY sister didn't really like me when I was younger! We fought a lot. Over anything. It got worse by the time we were in high school. Thankfully, things were a little better when we reached college," deadpans the handsome, bespectacled young man seated across from me as he throws a mischievous glance towards a svelte young lady standing by the display counter engaged in deep conversation with one of the restaurant staff.

As if sensing his gaze, she turns slowly before lobbing in his direction one of those inexplicable looks that only siblings would probably understand.

"Yeah, we're talking about you!" hollers Danial Yik, chuckling with mirth.

The look of mischief still lingering in his eyes, he turns to me and muses: "You know, we don't really mix well together because my element's more like air (I'm a Gemini) and Mimi is like fire! But thankfully, when we're doing something together, we kind of complement each other!"

A good thing too, I joke, as Danial chuckles good-naturedly, inferring to the fact that the siblings do after all have to put their heads together and make their synergy work for their latest undertaking.

Together with Mimi's fiance, Keanu Subba, one of Malaysia's mixed martial arts stars and keto diet practitioner, they make up the core team behind Staple Eats, one of the latest — and possibly most ambitious — restaurants to hit the country's culinary-scape, offering organic, nutritious gourmet food.

Tucked away discreetly in a hidden sanctuary within the maze-like Plaza Arkadia in Desa ParkCity, Kuala Lumpur, Staple Eats specialises in wholesome and keto-friendly dishes and desserts.

All their ingredients are certified organic/natural, gluten-free, GMO-free, vegetable oil-free, preservatives-free, sugar-free and MSG-free. Their raw produce is derived from grass-fed, free-range and wild-caught sources.

I duly learn that wholesome eating is nothing new to the dynamic siblings, having been fuelled with a healthy diet by their health-conscious parents ever since they were young.

As Danial puts it: "We've been on the gluten-free food wagon since our teens because our parents were convinced by a 'natural' doctor (who didn't believe in antibiotics etc) that it really does work…"

FILLING THE CANVAS

Whimscal Interior.

Warm rays of sunlight stream in through the over-sized windows along one side of the restaurant, basking its elegant inner sanctum in an ethereal glow.

The presence of sheer drapes hanging from the high ceiling, fluttering softly by the slightest touch of a breeze lends a dreamy feel.

Meanwhile, colourful gerberas add a pop of colour on every table, and soothing Hawaiian music…

Wait! Hawaiian music? I turn incredulously to Danial for an explanation. After all the dreamy drapes and ethereal glow, somehow mellow Hawaiian strains in the background seemed, err, a little incongruous.

Once again the laidback Gemini responds with a hearty chuckle, before replying matter-of-factly: "Don't you feel relaxed here? It makes sense kan!"

As laughter ensues from his nonchalant explanation, Danial, who had, prior to the pandemic, been studying Architecture in Melbourne, Australia proceeds to share that they didn't really have a concrete concept in mind as far as the interiors were concerned when they first started.

The high ceiling gives the restaurant an open, airy feel.

"We literally had a blank slate," he recalls, adding that what they did have on the canvas was a kitchen, toilet and dining area. And his architecture background.

"We didn't want people to be so crammed to each other so having space was important. Also, we'd ordered these custom-made rattan chairs, the marble tables and once those were put in place, we added on from there."

Despite the absence of any grand plans, they all agreed that the restaurant should have some plants to make it look lively.

"We added these big trees and then we thought the place still feels too empty, so let's add some sheers that would cut between some of the tables so that people could have some space of their own," remembers Danial, adding: "We wanted the place to feel homey and exude a feeling of lightness — that's why we never covered the windows."

The piece de resistance here, aside from the menu of course, is definitely the giant plants/trees that tower inside, looming over diners like a protective guardian.

They really are a conversation piece, I muse in amazement to Danial, who's one of the directors here at Staple Eats. His head bobs happily in agreement.

 
It's a marvel how they got the huge plant inside.

"Actually, a lot of people have asked us how we even got them in here! I guess we're lucky because our ceiling's very high," he replies, before excitedly sharing: "You know, at one point the trees died but miraculously, after some time, they came back through a life of their own. I guess they represent how the restaurant felt at one point. We were struggling too and then miraculously, everything came back to full swing again!"

TAKING CHANCES

Danial Yik

He's referring to the early days of the business. Just like many amazing ventures that have sprouted up during these unpredictable climes, Staple Eats, which opened its doors in September last year, was also born from the pandemic.

The affable 20-something had been studying Architecture in Melbourne but had returned home for a break.

The pandemic took a turn for the worse and the Movement Control Order (MCO) was declared. At the time, renovations for the restaurant were still in progress but their food delivery business had already been running for a year.

"After a few months, sometime in mid-2020, we realised that we weren't seeing much progress and we knew that things were getting very grim. But we thought, well, if we didn't open now, we might never open. And we certainly didn't want to remain a food delivery service forever."

So, despite the uncertainties, they made the decision to open their restaurant in September.

Has the gamble paid off, I ask, in between sips of my cappuccino, made from organic coffee beans.

It's a small but dynamic team behind Staple Eats.

A pause ensues as Danial contemplates the question. Around us, I can see some of the hitherto vacant tables beginning to fill up with customers.

"I think so," he eventually replies, adding: "Of course, we were concerned whether we'd made the right decision or not. To be honest, there were plenty of arguments too in the early days. But then we thought, well, people should definitely be eating the right food — healthy food, especially at times like this."

His expression earnest, Danial, who worked as a part-time barista and bartender during his time in Melbourne, continues: "If we just keep what we have to ourselves, what's the point? People would continue to get sick. We wanted to offer them a healthy and wholesome alternative."

And therein lies the rationale behind the restaurant's name — Staple Eats. The idea was essentially derived from making good food a staple diet.

Smiling, Danial elaborates: "Sounds cliche, I know, but we want people to eat this kind of clean food on a daily basis. Also, we aspired to use this place as a platform to educate people about our message — staple food but also organic gourmet."

The restaurant was initially supposed to be run by another body, while the family would be on the side of the investors, shares Danial.

But then the latter decided to take over so they could create something that was more in line with their lifestyle, which was essentially all about healthy eating.

"We've found some friction between people in the health industry and those in the fitness industry, especially when it comes to this new diet, keto.

"But I think more people are becoming knowledgeable about what they're putting in their bodies these days and are coming round to the idea that we should go for healthier options of food," says Danial, voice low.

The Rawang-born restaurateur wants to smash the preconception that organic food isn't tasty or is dull. And that's why at Staple Eats, which prides itself on being an organic gourmet restaurant, they have on board a head chef with a fine dining background.

The goal is to make sure that people understand organic food too can be delicious and exciting.

An Iban from Sarawak, chef Jerry Siah, elaborates Danial, has worked all over the world and amassed so much experience, which is why the restaurant is able to offer such a variety of cuisines in their menu, from Thai to Italian and of course, delectable local fare, albeit with a twist.

The kitchen is where all the action is.

"The menu can be attributed to Jerry but the ideas originate from the owners' cravings!" says Danial, grinning happily.

His sister, older by a couple of years, is also a whizz in the kitchen, says the laidback Gemini, palpable pride lacing his voice.

Although she doesn't possess a background in F&B, Mimi, who studied Public Relations instead, is familiar with the food scene, having travelled the world checking out cafes and restaurants, and sampling a diversity of cuisines.

"She's also a great home baker and chef," adds Danial enthusiastically, continuing: "Some of the recipes that she'd created are also served in the restaurant. She really does bring a lot of her ideas to the table."

DIVERSE SPREAD

A healthy and delicious spread.

If anyone thinks that organic and wholesome food is boring, think again. Or at least come and check out the menu here. There's even hawker favourite, Char Kway Teow among the dishes offered.

"Char Kway Teow," I mouth to Danial, the incredulity in my voice causing him to chuckle again.

"Yup, and it's our most popular item on the menu," he declares proudly. "And it's infused with that wok hei (breath of the wok) that you associate with a good plate of Char Kway Teow too!"

Initially, shares Danial, many of his customers were sceptical about this item. A wok for cooking healthy, keto food?

"Actually, for us, using a wok doesn't really mess with the nutritional benefits. In fact, it gives the dish a nice flavour. In fact, our Char Kway Teow is so popular today that I've lost count how many thousands of plates we've sold to date," shares Danial, again the note of pride in his voice.

Suffice it to say, the plate of Char Kway Teow served here isn't just your ordinary Char Kway Teow. Instead, the noodles used are konjac noodles, which are made with konnyaku potatoes, the edible tuber commonly seen in Japanese dishes such as oden.

The Char Kway Teow is a big favourite with customers.

The noodles are stir-fried in the house-made seasoning together with creamy duck egg and wild-caught prawns.

I can see why it has become a crowd favourite; the konjac noodles are nicely el dente and goes really well mixed with the prawns and egg.

Asked what the most "controversial" item on the menu is, Danial declares it's their Cauliflower Nasi Lemak.

"I guess it's because a lot of people have their own thoughts on this one. I remember when it first came out, people were sceptical. 'What's this plant? Where's my rice?' I remember them say. It was still something pretty alien," he recalls, smiling.

Adding, he continues: "To be honest, we also didn't have much knowledge on it so we had to do plenty of adjustments. We even had to work on the 'fineness' of the cauliflower because people were nit-picking on that.

"And of course, there was the issue of how much santan (coconut milk) to put in, the temperature and so on."

After playing around with all the different elements — it took months — the team finally got the formula down pat. This dish today is also very popular with customers, second only to the Char Kway Teow.

There's also fresh coconuts served here, Danial exclaims happily. And just like that, images of sipping on refreshing kelapa muda (young coconut) in my dad's orchard in Sepang on a sweltering hot day pops into my mind.

Avocado toast, comprising mashed avocados, feta cheese, cherry tomatoes, sautéed Swiss brown mushrooms, baby spinach.

Says Danial: "Like I mentioned, we're an organic restaurant so we're not only catering for those on a keto diet. We also serve whole coconuts, which we've procured from a farm, to our customers because we want them to enjoy fresh coconut here in Arkadia!"

The restaurant's best-selling dishes are generally local favourites, such as their Keto Nasi Lemak, Duck Egg Char Kway Teow, Fried Beef Noodles et al.

But, according to Danial, the thing that kicked them into the spotlight is actually a lot sweeter — their desserts, or in particular, their cheesecakes.


The entrance area with the payment counter and cabinets displaying the cakes

"Our cakes don't follow the normal recipe," he elaborates, adding: "We use almond flour and a sugar replacement called lakanto for the sweetness. I remember a lot of people said that it was a horrible idea to use almond flour because the cakes would end up being so dense. But today, they're so popular that it has been a challenge to keep making them."

His sister, Mimi, makes all the cupcakes and the keto buns. But the star of the desserts, the cheesecakes, which hit all the right spots with their delicious clean taste, is the handiwork of head chef, Jerry.

What sets Staple Eats apart from other "healthy" players also offering keto out there, believes Danial is that not many are offering organic food too.

"We want people to lose weight and be healthy, but we also want them to enjoy their food. Another plus point is that our whole family practices keto so we know what tastes good," says the young man.

He adds that it's important for people to understand that organic food is very different from normal food. And that the price is as it is because it's such a clean source of food.

"It's definitely the healthiest you can get in terms of being free from GMO, free from pesticides etc. Taste-wise also, some people say that organic onions are sweeter but of course, they're not sweet on your wallet because they're seven times more expensive!"

He's swift to share that just like the restaurant's earlier founder, the current team too are not in the business with the sole vision of making so much profit.

Noting my bewildered expression, Danial explains: "Of course, any business has to make some kind of profit but our main goal isn't that. It isn't even to educate people. We just want to give people a place to get what they need."

CHASING THE DREAM

The family.

"I know for a fact that my sister had always dreamt of opening her own cafe," recalls Danial when asked whether this restaurant business had been something he dreamt of having.

Leaning across the table, expression earnest, he asks: "Can I tell you a story about my cousin?"

I nod, slightly perplexed by his request. Motioning him to continue, Danial excitedly confides: "We had a cousin who was my age. She was staying in Kuantan, which was my dad's hometown. We were quite close but she passed away when I was 15."

Exterior of restaurant and view of merchandise on sale

It seemed Mimi and the cousin were particularly close. Continuing, Danial shares: "They used to play this masak-masak (cooking) game online and cooked together too. When she passed away, it was tough for us. I always knew they shared a dream to open a cafe one day."

Today, says Danial, his sister is very serious about the cafe and she's literally running the show.

"I'm supporting her even though it's not quite my dream. But I know it's something I can do for my sister — for the time being."

So what's your big dream, I couldn't help blurting out. Danial, who hails from a mixed parentage — his father, who's in the property industry is Chinese, and mum, a housewife is Malay — confides: "I'm more of an air spirit. I like to go where the wind takes me. I've started with architecture but I haven't managed to complete that one yet. I'll definitely continue later."

Growing up, the siblings spent their formative years living in an exclusive suburb in Rawang with their close-knit family — something that has remained true to this day.

After Rawang, they moved to Desa ParkCity, where both Danial and Mimi enjoyed their high school years.

"We've been together for as long as I can remember, separating only when I went overseas. Today, we're all back together again."

Delicious option for meat lovers.

They certainly are, considering they're in business together. It's also a good thing that they share a common goal — to educate people on the importance of organic food but doing so through making them understand that organic food is also just like normal food, in that it can be tasty — or even tastier.

"We want people to be shifting in that direction, especially in this day and age where health is one of the most important things, not just for ourselves, but our family and community.

"Why not start at the most important source of energy for humans — food. We believe food is medicine and medicine is food," concludes the gregarious young man, his tone resolute.