Entrepreneur Insight magazine cover stories featuring CEO of MyeongDong Topokki -VincentLua. He started his venture into his entrepreneur journey since 2014. Vincent was formerly a banker and was inspired to start his first ever Korean gastronomy business from his visit to the MyeongDong Street in Seoul, South Korea five years ago.
The attractive and innovatived is play and the taste of the MyeongDong Street Foods was discovered.There was not anything come close to it and that inspired Vincent decided to travel through and explore the essence of Korean Street Food.He began his journey in search of a five-star chef and research further on MyeongDong’s street foods.
He successfully bagged the ideation and the essence of MyeongDong street food’sauthentic flavor then decided to fly back home and started his first fast-casual dining concept Korean restaurant that caters to millennials spending habits and lifestyle.
By thinking out of box, Vincent create a Korean Street Food restaurant with open kitchen concept. Knowing that millennials, the target market of MyeongDong Topokki are mainly millennials, the brand did a lot of research and development to ensure they cater to the customer’s taste. The reason of having an open kitchen concept is to let customer feel engaged and have interaction with the process of preparing the meals in the kitchen.
Social media is a powerful tool in the market today. Hence, MyeongDong Topokki focused a lot in engaging with customers through their social media platform and it is proven that the result was great. MyeongDongTopokki has to-date 40 outlets spread out in various part of Malaysia. While the brand seen steady growth on the client base and the results in the market was positive.