You have the audience and the culinary perspective. We have the ground logistics, vendor relationships, and local knowledge. Together, we build trips that would be hard to pull off from a distance.
A chef-led tour focusing on a specific cuisine. A food writer's reader trip. A cooking school's overseas programme. A social media food trip. You set the angle and the audience. We build the food programme around it.
Transport, restaurant bookings, cooking class venues, market access, permits for filming or photography, hotel coordination, local guides, and backup plans when things change on the day. You focus on your guests and your content.
You handle marketing, participant recruitment, and international flights. We handle everything that happens between landing and departure in Malaysia. Clean division of labour.
Access to home cooks, family-run restaurants, and specialist producers who do not answer cold emails. We have been working with many of these vendors for over 15 years through Simply Enak. They trust us, and they open their kitchens for our groups.
Which market has the best lime leaves this week. Which hawker stall closes on Tuesdays. Where to find the durian variety your group will actually enjoy. This is operational knowledge that makes the difference between a good trip and a frustrating one.
Vehicles, drivers, backup transport, restaurant reservations for 15 people, cooking class venues with enough burners, fridge space for ingredients bought at the market. All the unglamorous details that keep a trip running.
A point person in Malaysia for the duration of the trip. Someone to handle the unexpected — a participant with a sudden allergy concern, a restaurant that lost the booking, a weather disruption. You lead the experience, we handle the problems.
Tell us your concept and we will tell you what is possible, what it costs, and how we can make it happen together.