IN GOOD TASTE

Today, consumers are increasingly interested in healthy foods that are local, organic, and minimally processed. Gravitating towards companies that have a social and/or environmental mission, the modern consumers are increasingly demanding when it comes to food and beverages. Capitalising on these trends, here are four entrepreneurs who are shaking and spicing things up.

-  MELISSA FOONG & ALEX LOW

AMAZON -VEGAN

BRANDON LIU IS STRIVING FOR A BETTER PLANT-BASED FUTURE. AS CHIEF EXECUTIVE OFFICER AT AMAZON DINERS, BRANDON IS TASKED WITH THE RESPONSIBILITY TO MANAGE AMAZON VEGAN DINERS WITHIN MALAYSIA.

Since its inception, Amazon Vegan has achieved great success in combining premium natural ingredients to deliver an exceptional plant-based tasting experience. In this interview, we had the opportunity to talk to Brandon Liu about everything from his vision for Amazon Vegan, his food philosophy, as well as his thoughts on where he thinks the plant-based dining scene is going.

What is your vision for Amazon Vegan?

We live in a world of constants and variables; things that stay the same and things that change. Often, change is usually brought about by some force, or an impact. This impact could be as detrimental as a war, or an impact so positive that everyone wants to associate with. For us, to be associated with Amazon Vegan is to #beontherightsideofchange, as we promote delicious, healthy food & beverages with good service, lifestyle and value that comes guilt-free. We want to be accessible globally and strive to be a platform to grow, and to become the household name and choice of a healthier fast-food option.

What is your food philosophy?

For the longest time, the greatest obstacle that keeps modern societies from feeling good in their bodies is an over-reliance on food that is convenient. Our philosophy focuses on making nutrition a vital component to sustainable living and being mindful of how our lifestyle choices impact the world around us.

Veganism has really taken off in recent years. In your opinion, what is driving this shift in eating habits?