Bursa stays uninspired on final day of results season
While the FBM KLCI gained 2.24 points to 1,521.22 at the start of the day's trading, the weak momentum indicates the index could yet close in the red, ending the week on a five-day losing streak.
There was some buying interest on Wall Street overnight, bolstered by forecast-beating earnings from the likes of Nvidia, although the ongoing confusion over the legal validity of US President Donald Trump's trade tariffs weighed on sentiment.
The US rally has done little to spur the interest of Malaysian investors given the absence of fresh domestic leads, especially as the corporate earnings season comes to an end this week with little fanfare.
According to Rakuten Trade, the recent sell-down on the local market could be attributed to the flight of funds back to the Hong Kong market, which has been on a tear on hopes of easing trade tension.
"For today, we expect bargain hunting activities to emerge if
and when the index ease closer to the 1,500 mark thus anticipate it to trend between the 1,510-1,525 range," said the broker in a note.
Companies that announced their earnings in after-trading hours yesterday include KPJ down 18 sen to RM2.78, MPI falling 16 sen to RM19.70 and Genting dropping 11 sen to RM3.02.
Egg and poultry producer Leong Hup rose 0.5 sen to 61.5 sen while sector rival QL Resources dropped two sen to RM4.52.
On the actives list, Velesto was unchanged at 18.5 sen, Nationgate jumped six sen to RM1.50 and Eco-shop rose five sen to RM1.24. Trading ideas: SunCon, Vestland, PeterLabs, TWL, UEM Edgenta, IJM, Genting, Carlsberg, KPJ, QL, Farm Fresh, IHH, LHI
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'There is a need for preservation of these dishes and there is a gap in the market to draw more of these heritage restaurants to KL and potentially expand their presence. Like with Jayden, for example, he was actually a mechanic before this as his family wasn't keen on him being in the business. 'So if he decided that he didn't want to continue making the curry mee, we won't be able to enjoy it anymore – nearly 60 years of culinary legacy would end with him. And you find this more and more with like famous chicken rice shops in Ipoh suddenly closing because the owner's son or daughter went overseas,' says Danial. Maiden venture Having discovered their true calling, Gua Group's founders wasted little time in recruiting their first heritage restaurant, setting their sights on a hometown favourite that they grew up with. 'Kuantan is my father's hometown, so I've been going to Teng Haw since I was a toddler. Every trip to Kuantan, we always woke up early to go there. 'It was part of the experience, you know. It was not just about going and eating the food – you also had to wait in line and hope it wasn't sold out,' says Danial. Xiong Wor's curry mee boasts nearly 60 years of fine-tuning and is the key reason Gua Group wanted to bring the heritage restaurant to KL. The process of getting Ong on board was relatively simple and fuss-free. 'Our negotiation was very simple. I said, 'Do you want to open your shop in KL?' He said, 'Yes'.' Once Ong agreed, everything else fell into place relatively quickly. Danial's father believed in his children's vision and invested in the restaurant group and having learnt their lessons with their first F&B venture, it took Danial and his team only three months to put together Kedai Kopi Xiong Wor. 'We were working with Jayden, who is the same age as us and knows his job very well and we had operated kitchens before, so we were very quick to identify what we needed,' says Danial. 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They don't own or buy the recipes from the owners, so the recipes remain with their rightful keepers. 'We don't buy their recipes – they still hold them. What we do is actually empower this new generation of restaurant owners and provide them with a platform or a way for them to see that they can continue with the next generation and preserve these dishes,' explains Danial. Eyes on the future Having established their first heritage restaurant in the Klang Valley, Danial now knows that this model is very viable. 'The success of Xiong Wor has enabled us to confidently continue with this mission because now we know that our model does work. And we can use the first restaurant to convince other businesses who want to continue their legacy and heritage that there is a way to make money and beyond that, to continue the traditional format in a sustainable way,' says Danial. Identifying new heritage restaurants to work with will depend on a few key factors: how good the food is, how passionate the owners are, and the most pertinent part of this equation – is there someone in the younger generation who is hungry for growth and an opportunity like this? Kaya toast is one of the old-school dishes at Kedai Kopi Xiong Wor. — SAMUEL ONG/The Star 'The next restaurants we are looking at are places in Ipoh and Penang. But for this to work, we need to see that the owners believe in the mission, which is to preserve the legacy and heritage. If they're running a family restaurant just for the sake of doing it, we probably wouldn't choose them. 'We're looking for people who inject love into their recipes and most importantly, we require someone from the restaurant to be very active in continuing the mission,' he says. To finance the expansion of these heritage Malaysian restaurants, Danial says Gua Group has to grow more organically. Next in their pipeline is a legacy international restaurant, which the group will be establishing in Kuala Lumpur. 'The international branding is more of an expansion effort. So we need to bring in a bit more income generation so that we can focus on financing our actual mission of bringing in more heritage Malaysian restaurants to KL,' says Danial. As Danial himself is Muslim (his father is Chinese and his mother is Malay), part of his core goal is also to introduce heritage restaurants that are more inclusive and cater to all Malaysians. 'We want to make these restaurants pork-free and alcohol- free because, from a business standpoint, we will miss out on a whole demographic of Malaysians if we don't do this. And the idea is to bring these heritage foods to a wider audience,' says Danial.
