Time is his greatest challenge, says Mior Azim Badalishah. He does not have enough of it to spare on growing slowly. Given the competition in F&B, the Chairman and Managing Director of Mios Gastronomy Group is not banking on the conventional but instead is charging ahead full-steam to ensure business sustainability and job security for his workers.

 

“Sales is the measure of our survival, so we need to expand our reach as well as our product range,” he says.

 

 

From its first restaurant setup in May 2011 at Shah Alam Section 15, Mios Kitchen now boasts four branches and one multi-purpose event hall; and even serving on Grab. Going forward, Mior Azim sees twenty Mios Kitchens in his five-year sight, a central kitchen through which to produce ready-to-eat (RTE) food products, and export capability. 

 

Mios Kitchen had begun life as a stall at a food court in 2011 before the decision to expand into a restaurant was made by the culinary entrepreneur after he graduated from Management and Science University (MSU) in 2015. Before turning into Mios Gastronomy Group Sdn Bhd, the F&B business had operated in various Klang Valley locations as food stalls under the Mios brand. Offering various cuisines including Western, the name combines the two ‘Mior’ namesakes of the family – Mior Azim and his younger brother Mior Amin – into the plural form on the Malaysian pronunciation of ‘Mior’ as ‘Mio’.

 

 

Way back before the brand, the entrepreneurship had started even way smaller – under a tree. The 35-year-old developed negotiating and pitching skills as a young boy helping his mother sell kuih at a road-side stand. The exposure nurtured his love of business, and the customer service skills he acquired on his mother’s tuition honed his entrepreneurial acumen.

 

After years of managing the family business Mior Azim decided to study for a Diploma in Culinary Arts at MSU’s School of Hospitality and Creative Arts (SHCA), where the new learning experience presented him with the opportunity of working in 5-star hotels and gaining invaluable exposure into professional business management. Working under others is important for you to gain new knowledge, he advises, admitting to spending sixteen hours a day learning the ins and outs of business. Mior Azim is now on the Master in Business Administration programme at MSU.

 

Whilst he credits his mother Puan Sharifah Khazaimah for the early introduction to business, the alumnus thanks Management and Science University (MSU) for his initial success with Mios Kitchen.

 

“Educating, sharing, and inspiring others are bywords in the F&B business, and the MSU entrepreneurship ecosystem enhanced our exposure through the University’s collaborative corporate-community engagements,” he says.

 

Mios Kitchen's tagline of “Delicious and Affordable” translates not only into generous portions but also pleasing presentations as well as an ambient dining experience. There is versatility in the menu, which had been originally designed by Chef Mior Azim himself. Now he has Chef Iqbal as his Head Chef, who helps him conjure up new seasonal menus every quarter and had been the one who taught him how to cook basic western cuisines during his earlier student days at MSU.

 

As to the alumnus chef’s own 3-course Mios Kitchen recommendations?

 

 

“Meatballs and Mash as your starter, Grilled Chicken Chop as the main, and Bread-Butter Pudding as dessert.”

 

Bon Appetit!

 

 

 

MSU Bachelor in Culinary Arts (Hons)

MSU Diploma in Patisserie Arts

MSU Bachelor in Patisserie Arts (Hons)

MSU Bachelor in Food Service Technology (Hons)

MSU Master in Food Service Technology (by Research)

MSU PhD in Food Service Technology

 

 



Time is his greatest challenge, says Mior Azim Badalishah. He does not have enough of it to spare on growing slowly. Given the competition in F&B, the Chairman and Managing Director of Mios Gastronomy Group is not banking on the conventional but instead is charging ahead full-steam to ensure business sustainability and job security for his workers.

 

“Sales is the measure of our survival, so we need to expand our reach as well as our product range,” he says.

 

 

From its first restaurant setup in May 2011 at Shah Alam Section 15, Mios Kitchen now boasts four branches and one multi-purpose event hall; and even serving on Grab. Going forward, Mior Azim sees twenty Mios Kitchens in his five-year sight, a central kitchen through which to produce ready-to-eat (RTE) food products, and export capability. 

 

Mios Kitchen had begun life as a stall at a food court in 2011 before the decision to expand into a restaurant was made by the culinary entrepreneur after he graduated from Management and Science University (MSU) in 2015. Before turning into Mios Gastronomy Group Sdn Bhd, the F&B business had operated in various Klang Valley locations as food stalls under the Mios brand. Offering various cuisines including Western, the name combines the two ‘Mior’ namesakes of the family – Mior Azim and his younger brother Mior Amin – into the plural form on the Malaysian pronunciation of ‘Mior’ as ‘Mio’.

 

 

Way back before the brand, the entrepreneurship had started even way smaller – under a tree. The 35-year-old developed negotiating and pitching skills as a young boy helping his mother sell kuih at a road-side stand. The exposure nurtured his love of business, and the customer service skills he acquired on his mother’s tuition honed his entrepreneurial acumen.

 

After years of managing the family business Mior Azim decided to study for a Diploma in Culinary Arts at MSU’s School of Hospitality and Creative Arts (SHCA), where the new learning experience presented him with the opportunity of working in 5-star hotels and gaining invaluable exposure into professional business management. Working under others is important for you to gain new knowledge, he advises, admitting to spending sixteen hours a day learning the ins and outs of business. Mior Azim is now on the Master in Business Administration programme at MSU.

 

Whilst he credits his mother Puan Sharifah Khazaimah for the early introduction to business, the alumnus thanks Management and Science University (MSU) for his initial success with Mios Kitchen.

 

“Educating, sharing, and inspiring others are bywords in the F&B business, and the MSU entrepreneurship ecosystem enhanced our exposure through the University’s collaborative corporate-community engagements,” he says.

 

Mios Kitchen's tagline of “Delicious and Affordable” translates not only into generous portions but also pleasing presentations as well as an ambient dining experience. There is versatility in the menu, which had been originally designed by Chef Mior Azim himself. Now he has Chef Iqbal as his Head Chef, who helps him conjure up new seasonal menus every quarter and had been the one who taught him how to cook basic western cuisines during his earlier student days at MSU.

 

As to the alumnus chef’s own 3-course Mios Kitchen recommendations?

 

 

“Meatballs and Mash as your starter, Grilled Chicken Chop as the main, and Bread-Butter Pudding as dessert.”

 

Bon Appetit!

 

 

 

MSU Bachelor in Culinary Arts (Hons)

MSU Diploma in Patisserie Arts

MSU Bachelor in Patisserie Arts (Hons)

MSU Bachelor in Food Service Technology (Hons)

MSU Master in Food Service Technology (by Research)

MSU PhD in Food Service Technology