about pak li

Vision

To become the kopitiam of choice for all people to gather and savour great Malaysian food and beverages

Missions

We strive to become a kopitiam that is synomynous with:
-
food and beverages that are always good
- services that delight its customers
- a place that is always clean, hygienic and cosy

We strive to become a company of choice where employees have fun working, learning and developing in, and where they can contribute and succeed.

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Company Profile

Our roots go back more than 30 years, beginning with our food service experiences in Klang. Over the years, our signature dishes became very popular among our customers. And with their encouragement and feedback, we ventured into the restaurant business, opening our first Nyonya Kitchen in Oct 1998 in Klang, serving high quality, Halal Nyonya cuisine.

The idea for Pak Li Kopitiam was planted when many of our friends and customers commented that it was difficult to find kopitiams that served good local food at reasonable price in a clean environment. And we agreed. There are many new-style kopitiams opening but many of them didn't really feel or taste authentic enough.

From these feedbacks, we developed our concept with missions that evolved around the creation of a clean, hygienic and cosy place with a muhibbah ambience where people of all races can get together to savour food created from our rich, traditional recipes.

With that concept in mind, we set up Pak Li Kopitiam in Sep 2005, with our first outlet in Bandar Bukit Tinggi, Klang.

The name Pak Li was chosen as a tribute to all the gracious Pak Cik and Mak Cik who contributed ideas over the years that helped refine our recipes to what they are today, and also due to the facts that Ali and Ah Lee are very common names of Malays and Chinese.

It also happened that the three personalities who were our inspirations at different stages of our lives have surnames Lee (Li).

  • Bruce Lee for his creativity and dedication to perfecting the art of kung fu
  • Lee Kuan Yew, for his vision and can-do attitude in getting Singapore to where it is today
  • Li Ka Shing, for his business acumen in building his empire

We believe that our creativity and dedication to perfecting the art of cooking; our vision and can-do attitude plus our business acumen will be the key ingredients for the success of Pak Li.



From the onset of Pak Li’s opening, we have been very well accepted. Most of the feedback we received has been that our food and beverages are great and at affordable prices, our ambience is good and clean and services well above average.

In fact, it was because of these positive customer responds that TV3 Jalan Jalan Cari Makan visited and featured us in Jun 2006, barely 9 months after we first opened. We were one of the first two restaurants in Klang to be featured in this popular TV program.

Subsequently, we moved on to open more outlets in Klang Valley.

We plan to expand our number of outlets predominantly via franchising. We begun working with Francorp Malaysia in Feb 2008 to setup our franchise system and target to be registered as a franchisor with the Registry of Franchise in 2009 and thereafter kick-off our recruitment of franchisees.

As we expand, we understand the importance of creating and embedding into our Corporate Culture missions that will align all our staff towards striving for and achieving our Corporate Vision. We do this by conducting regular communication and training sessions with all levels of staff.

Our mission to attain wide recognition in cleanliness was boosted when all our premises were graded “A” for cleanliness by town councils. We won several awards and our first outlet in Bukit Tinggi Klang showed our consistency in cleanliness by coming in 2nd in MPK’s competition 2008.

Playing a significant part in our success and future growth plan is our central kitchen which is the production and processing arm of our outlets’ finished and semi-processed material. Its 14,000 sq-ft factory is equipped with a full range of food processing equipment, blast freezing/chilling machines and cold room storage facilities to support our long term expansion needs.

To further enhance our quality, we have embarked on getting our central kitchen HACCP certified. We target to have this completed in 2009.

Going forward, with the continual support and contributions from our customers, franchisees, suppliers and employees, we strive to achieve our vision of becoming the kopitiam of choice for people of all races to gather and enjoy their favourite local food and beverages.