For decades, the refugee crisis has been an ongoing humanitarian challenge. According to the United Nations High Commissioner for Refugees (UNHCR), there are over 29.6 million refugees worldwide, each confronting the daunting task of rebuilding their lives in foreign lands.
Among the many countries that host refugees, Malaysia stands out as a place where these individuals face particularly complex difficulties. Without legal permission to work, they find themselves in a precarious situation, with limited access to education, healthcare, and stable livelihoods.
Kim Lim, Co-founder & CEO of PichaEats
In 2013, a glimmer of hope began to shine. While volunteering at refugee live centres, Kim Lim, co-founder and CEO of PichaEats, encountered a troubling reality: refugee children were compelled to drop out of school due to financial hardships.
“This situation was heartbreaking, and we realised that fundraising alone wasn’t a long-term solution,” recalls Kim. “We needed a sustainable approach that addressed the root cause.”
It was with the hope of finding a solution that PichaEats was born—a social enterprise dedicated to empowering refugees through food entrepreneurship.
The idea came unexpectedly during a shared meal with refugee students.
Rice Bucket: Chicken/Lamb Kabsa (Image: PichaEats)
“Food is a universal language,” Kim says. “It tells stories and connects people. We wondered, if refugees can cook and everyone eats every day, could a food business change their lives?”
PichaEats began by selling home-cooked meals within the university community. The support of an accelerator programme gave them the momentum needed for rapid expansion, allowing them to broaden their reach.
What began as a small university project quickly evolved into a full-fledged catering business, serving 1,000 B2B customers across various sectors. Through this growth, their mission persisted—to provide refugees with meaningful employment opportunities while building connections through the shared experience of food.
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Harnessing the magic of high-quality cuisine, the company’s revenue streams are diverse, including buffet catering, meal boxes, wedding catering, gifting, and more. ‘We’ve even started offering sharing platter sets for households,’ Kim says.
Since its inception in 2016, PichaEats has worked with 45 chefs from Syria, Pakistan, Myanmar, and Palestine. Each chef brings their unique menu of dishes to the table, while a team of local Malaysian chefs specialises in both creating traditional local cuisine, like nasi lemak and canapes and experimenting with fusion food recipes. Additionally, PichaEats employs a team of 30 to 35 drivers and caterers to support its operations.
Dalia’s Palestinian Set (Image: PichaEats)
By closely monitoring earnings, PichaEats ensures fair compensation for each chef. Additionally, the organisation has also generated RM13 million in revenue, with half of it directly supporting the chefs’ livelihoods and the local economy.
“Seeing the changes in their lives—whether it’s a family finding stability or a chef gaining confidence—is incredibly rewarding,” Kim adds.
For Kim, the impact of her food business goes beyond ensuring economic security. It’s about restoring dignity and hope. “When we create a workplace that supports them, we help them see a future for themselves,” she says.
Kim Lim, Co-founder & CEO of PichaEats
“That’s just humanity.”
“We started as university students wanting to make a change in one person’s life. Now, it’s about impacting many lives,” she expresses. Working closely with refugees and stateless individuals has instilled in Kim a deep sense of empathy and a dedication to creating a supportive environment.
However, the journey hasn’t been without its challenges. In 2021, a co-founder departed, leaving Kim and her business partner, Suzanne Ling, to navigate a difficult time while managing a team of 25. “I had to be the jack of all trades—one day in the kitchen, the next day handling operations, and the next working on marketing strategy. It required a lot of mental strength,” she admits.
Empowering individuals is central to the social enterprise’s long-term success.
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Rather than simply delegating tasks to the team, Kim prefers to walk alongside them. ‘I’ve learned the importance of continuous improvement and the need to maintain a routine to manage the daily challenges that arise,’ she says, referencing concepts from ‘The Toyota Way’ that have shaped her approach to business. ‘If such a large company can use simple methods, why are we complicating our systems?’”
“Growth often comes from making mistakes and learning from them. These challenges are part of the learning process, and we acknowledge and address them to continually improve our service,” says Kim.
“Half of our team members hail from refugee and stateless communities, working remotely from various locations,” Kim reveals. “This diversity enriches our work environment, fostering a broad spectrum of cultures and experiences.”
Rice Bucket: Chicken Maqlooba (Image: PichaEats)
Despite the hurdles running the social enterprise into its ninth year, her commitment to paving new paths for both vulnerable and privileged communities remains strong. ‘We aim to provide 1,000 opportunities for these communities in the next five years,’ Kim says firmly.
“One recent initiative, the ‘Mocktail Live Station,’ was created to empower refugee teenagers by teaching them the art of making mocktails. This programme aims to build their confidence and open up new possibilities for their future.”
“Of course, ultimately, it’s about bringing light to the emptiness in their eyes.”
