If it succeeds, we continue. If it fails, we stop.
Ming Chun
Content Creator & Founder at Gepuklah
Ming Chun is the founder of GepukLah, a homegrown F&B brand that has reimagined the traditional ayam gepuk experience through a focus on product innovation, consistency, and customer experience. By introducing boneless chicken thigh and a crispier, more approachable take on the classic dish, he has built GepukLah into a fast-growing brand that stands out in Malaysia’s increasingly competitive dining landscape. With a background in entrepreneurship and a keen understanding of consumer preferences, Ming Chun has grown GepukLah through disciplined execution and continuous refinement of both product and brand. His approach centres on identifying gaps in the market, creating memorable dining experiences, and building a business that balances operational efficiency with long-term brand value.
In Their Words
There's no perfect timing. Just start now.
If your side hustle makes more money than your main job, then quit.
Shooting and editing are much harder than they look.
Shooting and editing are much harder than they look.
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No such thing as a free lunch: The problem with influencers as ‘food reviewers’ in Malaysia
On their profile, MalaysianPAYGAP, a community initiative for salary transparency in Malaysia, posted a short clip with Ming Chun, one of Malaysia’s more prominent food influencers who has successfully carved out a niche for himself as a self-appointed ayam gepuk “connoisseur”.
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Ming Chun Opens His Own Ayam Gepuk Stall In PJ & The Queues Are Massive
The viral ayam gepuk pop-up, founded by content creator and gepuk connoisseur Ming Chun, has been drawing serious crowds since opening earlier this month at Taman Sea, Petaling Jaya.
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Ming Chun Takes Gepuklah To The Next Level With First Restaurant Launch
Ming Chun’s viral food brand, Gepuklah, is moving into its next phase with a permanent restaurant set to open this June. After weeks of overwhelming demand, the founder announced he is investing his own savings to secure and renovate a dedicated space, turning a short-term pop-up into a long-term operation.
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