Robert Khaw CPA oversees all aspects of Isthmus, KL restaurant

Q. What can you tell us about the  restaurant?

We chose the name Isthmus, KL to reflect the cuisine we are creating. An isthmus is a geographical term for a bridge linking two land masses across a body of water. Often it is the most strategically exciting and important region for trade – the shortest route to cross from one side to the other.

The Isthmus of Kra connects southern Thailand to peninsular Malaysia. From the ninth century, it was a vibrant cultural melting pot of Chinese, Indian and Arab sea merchants and traders until the discovery of Malacca and Singapore.

Generally, Asian cuisines are very ethnic and traditional. In our creative progress, we are modernising these cuisines by using higher quality ingredients combined with the latest Western culinary elements to bring them to a cosmopolitan level without boundaries. That is the ultimate inspiration behind Isthmus, KL the restaurant.

Q. What is your role there? How does it differ from past roles?

Before starting this business I was a director with a German manufacturer for eight years. I handled finance and operations. Over the past 15 years I have worked mainly in finance, with responsibilities that included financial controlling, reporting and business advisory.

My role has changed quite considerably now because I have to set the vision and direction of the business, as opposed to following somebody else's. I am now responsible for every aspect of the business, and my role is really about leading, training and motivating the team. You need to have a highly inspired, competent and motivated team to have a successful business.

My past experience in accounting and finance is invaluable. It taught me how to work in a structured way, and it really helps when you need to analyse the business from a financial perspective.

Q. What determines the success of a restaurant?

Everything has to gel: the concept, food, service, ambiance, location and the right marketing. This total package is not easy to achieve. Good market research reduces the risk and a bit of luck is always welcomed!

I do have influence over all aspects but I have very qualified people supporting me. My business partners are international architects and interior designers, and my uncle Kim Un is a celebrity chef in Melbourne who runs two of our restaurants there. These restaurants have been in operation for about 30 years now.

The collaboration has been very fruitful and we have two more outlets opening in Kuala Lumpur this year.

Q. What do you like about your job?

It is a full circle for me as I started working in my family's restaurants during my university days and now I'm coming back to the business. I like meeting customers and learning about their needs.

But most of all, I enjoy training and inspiring my team, and bringing the best out of them. It gives me a lot of satisfaction watching them grow and become competent in their jobs. It is much easier to do this when you are the business owner as opposed to being an employee.

Q. What is challenging?

People and the fast-changing market needs. Starting up the business was very challenging as there were so many personalities to deal with. We had to get everybody to work together in a very short time. There are always issues between the front of house and the kitchen. And customers these days are not very forgiving. You don't get a second chance if things go wrong.

Q. What does the future hold?

The long-term plan has always been to go international. If we can develop a good system and core team, and strengthen our concepts and branding in Malaysia, we will be able to compete internationally.

Reference: February 2008, volume 78:01, p.16