Tempeh and gourmet — not a pairing you’d expect. Yet Ethan Wong, Founder of Truly Gourmet, has turned a humble Malaysian staple into a thriving premium food brand. From perfecting a seven-day fermentation process to creating products that feel indulgent yet accessible, Ethan shares how he’s redefining what "gourmet” can mean in a diverse, price-sensitive market.

In this conversation, we uncover the strategies, decisions, and turning points that shaped Truly Gourmet’s growth, from securing capital and scaling production, to balancing quality with market demand. Ethan also reflects on how he’s navigated challenges in the F&B scene, and the mindset that has kept the brand resilient and profitable.

Produced by: Carol Wong

Presented by: Richard Bradbury

This and more than 60,000 other podcasts in your hand. Download the all new BFM mobile app.

Categories:  entrepreneurs,  SME,  food,  Corporates,  managing

Tags:  gourmet food,  good entrepreneurship,  plant-based snacks,  tempeh,  soybean,  fermentation,