Just Lake food brochure

Just Lake

by Cheffy Julian Ooi

Aussie influenced Asian food

Cheffy & Yella Fork Founder Cheffy Julian Ooi created this brand to introduce an Aussie influenced Asian food to Penang and hopefully all over Malaysia in the near future.

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heffy Julian Ooi first learnt about the culinary industry back in late 2011 when she left her career for an experience in Australia.

Even without much experience in food & beverage industry, she went on to hunt for jobs to keep afloat while looking for something she’s experienced in. She had the opportunity to gain exposure in Italian, Greek, Hong Kong, Thai, Vietnamese and Aussie kitchens. Most knows her as Cheffy back in Foxtrot Café, South Melbourne. All her customers enjoys what she prepares every day with her special twist in creating fusion flavored food.

Typical greek garden salad, to fruits and quinoa salad, chicken sandwiches and even beef in red wine pie. It may be a fullon Aussie menu served daily in the café, however Cheffy gets to create a new dish daily to introduce to the customers. Slowly, many of those working and living near the café begin to talk about Cheffy and her special twist in cooking.

Late 2014, Cheffy returned to her hometown Butterworth, Penang. She and her friends came up with a plan to open up a café to serve Aussie food. During that year, not many cafes or restaurants are doing Aussie food and she thought – why not? So, they came up with the name Yella Fork and had it running for about 2 years. Early 2017, they decided to shut it down as it was only making ends meet and merely profiting.

Despite Cheffy’s stage being tore down, she still wanted to pursue in what she’s really passionate about. Making and cooking really delicious food and sauces. Cheffy realize that she is better in creating sauces and seasoning in comparison to just cooking food. Hence, Cheffy decided to start her own brand to create her dishes with a twist and her flair.

With JustLake, cheffy starts to participate in numerous food festivals to get her branding out, and of course with the way she has been marketing herself over social media, she managed to be booked by corporate companies to cater to their events.

THIRD GENERATION

Mama -Miku Cheffy’s late grandma is well-known for her miku. Miku is a traditional Chinese steam bun which are only made/bought during festive seasons or for prayers. Cheffy’s grandma has been making these steam buns at home for over 50 years and the recipe is now passed down to Cheffy to continue her legacy.

Grandma only made those steams buns to be distributed amongst family and friends. Not sold to the public at all.

With this ever changing environment and people are now introduced to gastronomical food, Cheffy thought it was time to reintroduce this old local delicacy back into Penang. Although these steam buns are available for purchase all year long in some outlets, however Cheffy’s mama-miku is more than just a bun. It has a story, contains a lot of

love and filled with passion. When Mama-Miku was first introduced on 15th April at Streets of Penang, Penang International Food Festival, it was well sought after. Selling out about 300 portions within that short 5 hours definitely put a mark in Penangites heart. Many returned to ask where is the café, even some messaged on JustLake facebook page to know where they can go for Cheffy’s food.

Cheffy’s Mama-Miku was definitely a big hit and big orders have been rolling in to be sent to Indonesia, Hong Kong and even New Zealand.

Although Mama-Miku will not be available on a daily basis just yet, Cheffy has big plans to make her grandma’s miku well-known. One has to follow Cheffy’s social media platform to be updated with what’s going on in/at JustLake.

Signature & Popular Dishes Back in Melbourne, Cheffy was exposed to numerous types of kitchens.

Learning to make dim sums with Hong Kong and Shanghai dim sum masters (sifu), making pizza dough and pasta with Italian chef, cooking tomyum and pad thai with a chef from Chiang Mai, Thailand and also making pies and salads in an Aussie café. With such an in depth experience with chef’s from different countries, Cheffy starts to experiment by mixing flavors and techniques from different cultures and countries.

Cheffy’s signature dish, namely – SPIRALZ TOMSA. Using Cheffy’s signature sauce (flavors of bunga kantan, coriander, fish sauce, chili and lime) stir fry with fusilli and meat/ seafood. With such robust fla-

vors, it always keeps people wanting more. One Cheffy’s popular dish is AUSSIE CHICK PIE. Crispy puff pastry with creamy chicken, leek and mushroom filling served with chutney and garden salad. Another one of her best dish – THE CRAZY STACK, homemade chicken patty wrapped with bacon, grilled pineapple, melted cheddar, zesty pepper aioli, lettuces and crispy onion bites stuffed between soft burger buns.

Cheffy always had a knack for fusion flavors. Steamed flat rice noodles mixed with shredded cabbages, carrots, red onions and beetroot stirred in sweet chili mayo. This Asian salad is the hit where Cheffy was working in Melbourne.

Future Menu Below is the menu Cheffy will be introducing in her official kitchen that is opening in mid of June 2017.

Spiral Tomza - Fusilli pasta in signature tomsa sauce, mixed vegetables with choice of chicken/siuyok/beef

Aussie Chick Pie - Puff pastry stuffed with creamy chicken, leek and mushroom. Side of chutney and garden salad.

The Crazy Stack – Soft bun filled with homemade chicken patty wrapped with bacon, grilled pineapple, melted cheddar, lettuce and side of fries.

Volcano Dogs – Stir fry sausages and bacons with heaps of garlic, onions and

red chili in chef’s special dark sauce.

3-Way Belly – Roasted crispy pork belly, garlic & chili pork belly, sweet & sour pork belly.

Mouthful Nuggets– Tempura chicken nuggets with curry mayo, zesty pepper aioli and spicy chili sauce.

Sabai Dee Rice – Fried rice with signature tomsa sauce, mixed vegetables, fried egg with choice of chicken/siuyok/beef

Curry Wrapz – Crispy bacon, fried egg, lettuce with curry mayo spread. Side of fries.

What’s next for

JustLake?

Cheffy has 4 plans set out for JustLake to complete in 2018. First plan – consultation, events, designs and services. Second plan – boxed meals and catering for corporate and personal. Third plan – opening JustLake kitchens. Fourth plan – products and branding.

Consultation, events, designs and services.

Consultation – Cheffy now offers kitchen and café consultations for menu, staff hiring & training, and concept.

Events – Cheffy will also provide events concept, set-up, buffet and entertainment for corporate events, home parties or memorable celebrations. Aside from that, she also has plans for pop-up café whenever there’s a location available.

Designs – Cheffy provides designing services at very affordable price. Designing of logos, name card, flyers, menus and anything there is to do with food and beverage (F&B) outlet or events.

Services – Being a student of Mass Communications, it is without a doubt Cheffy provides social media marketing advises and plans for F&B businesses.

Boxed meals and catering for corporate and personal.

Cheffy cooks boxed meals available for individual purchase or corporate orders as well. No order is too big nor too small. Cheffy’s orders has been increasing since she started this in March, and Cheffy is already looking to hire an apprentice to assist her in the kitchen and to hopefully one day, this person will be able to take over Cheffy’s kitchen too.

When it comes to catering, Cheffy provides a wide variety buffet for home parties, corporate events and gathering as well. Cheffy can cook at client’s venue otherwise, she will hire a venue on behalf of you too.

Opening JustLake kitchens

Come June 2017, Cheffy is planning to open her first official kitchen in collaboration with a pub whose owner has been her regular customer for a long time. So they have offered Cheffy a kitchen space to operate and at the same time, to have a place for Cheffy to have her food available daily for all her regulars. It’s definitely a win-win situation.

In the planning, there’s also a possibility of kitchen take over at a whisky and wine bistro to supply food on a regular basis for the bistro’s customers. In 2018, Cheffy will also be opening another kitchen space designed for boxed meals and take-outs only.

Location has been selected and plans has been set out.

Products and Branding.

Cheffy has plans to produce sauces and seasonings for her customers to purchase and use at home. She will also provide videos, images and recipes on how to use the sauces and seasonings.

Cheffy wants to build her brand around her products in hopes to have her products on shelf in major supermarkets across Malaysia. Cheffy’s planning to launch 5 products by the end of 2017. “TOMSA sauce”, Just So Sambal, Just Keechap, Rub-A-Dub and Just Curry-O.