The whole idea for COOKHOUSE Malaysia started in 2019 before the pandemic surfaced. Huen Su San put together her experience in the Korean F &B business and events at Glasshouse Seputeh and decided to set up a cloud kitchen space. She wanted to create a cost-saving, sharing kitchen where food businesses could flourish with a small start-up cost. This also meant that with ready facilities, food vendors are able to launch their business and start making money as early as 1 week after setting up.
COOKHOUSE was 95%, complete when the pandemic hit Malaysia hard and the lockdown was first declared in March. In 2020, they were lucky that their photos had been taken, during the first week of the pandemic they launched their website, and within weeks they started to fill up their cloud kitchen. COOKHOUSE Malaysia currently has four operational outlets, one outlet currently under renovation, and two more outlets are in the pipeline.
COOKHOUSE offers different kinds of memberships or packages. We have residents, that we divide into long-term and short- term. “A long-term resident will be someone who is taking a package with us from three months to one year. And for short-term residents, they will have a daily pass or weekly pass. For the short- term, it could be somebody that’s coming in to do R&D or menu testing. Whereas for the long-term residents, we have also within our premises two kinds of different packages. One is the shared kitchen where they are basically almost like a co-working office when they come to work, they don’t have an assigned location or a desk or in our case a stove. So they will use anything that’s available within our premises,” Su San explains.
Check out our video interview with the founder
COOKHOUSE provides the option of private studios for those wanting their own private kitchen. Their packages start from RM900 and private studios for up to three people start from RM4000 per month. For more information, you can visit cookhouse.com.my