Two friends sit around a small table. A bowl of hot rice topped with a sunny side egg and lots of Crispy Chili Garlic Sauce sit in the middle of the table. Their eyes are closed… they reminisce… how all this started…
IN THE BEGINNING...
Charles and Calvin met when they were studying in Japan. While both were certified as Food Hygienist by the Ministry of Health of Japan, the high living standards in Japan had drove them to take up part-time jobs to survive in the Land of the Samurai.
Coincidentally, the two friends both found work in the same sushi restaurant in Toyocho, Tokyo. The restaurant was one of the best in Tokyo and had been handed down from generation to generation. It was also in this restaurant where they first met their Sensei - Master Okino, which is also the5th GenerationHead Chef. As a strict and demanding old Washoku chef still believing in the traditional Japanese disciplines, Master Okino trained Charles and Calvin with an iron fist. The two friends often grumbled about their training but were also satisfied to see their skills being honed.
CHILI GARLIC SAUCE AND EGGS
As like most restaurants in Japan, employees are only provided with a limited meal budget. As such, lunch in the restaurant where Charles and Calvin work mainly consists of a simple fish miso soup matched with a bowl of white rice and raw eggs. Lunch was not something Charles and Calvin looked forward to…
Until one day… Master Okino presented them with something totally unexpected. A steaming hot bowl of white rice with a fried egg and lots of Crispy Chili Garlic Sauce on top.
“かんたん！うまい！” (Kantan ! Umai !) was all Master Okino said to them. Simple yet delicious… The two friends were stunned by how something so simple can be turned into something so yummy. Almost at once, Charles and Calvin both decided that this is something that must be brought back to Malaysia.
They begged Master Okino for days to teach them the recipe. At first reluctant, but upon seeing their sincerity and dedication, Master Okino finally gave in. On a fine and sunny Sunday morning, the two friends were finally taught the secrets of making the perfect Chili garlic Sauce.
THE BIRTH OF CHILI'S MATE
Upon returning to Malaysia in 2016, Charles and Calvin wasted no time in making the perfect Chili Sauce for their beloved Malaysians. If at first you don’t succeed, try, try again. They two friends spent many sleepless nights trying to come up with the best chili sauce that can be made. Finally, after a full year of trial and error, Lacust was born in a small shop lot in 2017.
The celebratory mood, however, did not last long. Due to the lack of business operating experience and resources, Charles and Calvin soon themselves facing challenge after challenge.
KY TO THE RESCUE
The sky is the darkest before dawn. With depleting resources and limited business income, Charles and Calvin were almost at the end of the rope. It was at this darkest moment when KY showed up. Upon trying the two friends’ Chili’s Mate, KY made an immediately decision to quit his corporate career and join the Lacust team. With new capital and a broader network with the addition of KY, Lacust was finally on its way to shelves in supermarkets and grocery stores.
Since then, there are a total of 58 supermarkets that carry the Lacust brand Chill’s Mate across Malaysia.
LACUST IS HERE TO MAKE MALAYSIAN PROUD
A new trinity unites the Lacust team. While not knowing each other long, a shared vision align the three friends together.
Lacust’s vision is to make Malaysia proud. By producing high-quality Chili Sauce products with only the freshest ingredients sourced from Malaysia, Lacust aims to show the world how excellent a Malaysia product can truly be!!