Grub by Ahong & Friends is a wildly popular, no-frills steakhouse tucked away in a shophouse behind Happy Mansion in Section 17, Petaling Jaya. Operating with a partially self-service model, and limited seating that strictly demands advance booking, the restaurant serves up premium cuts ranging from New Zealand striploin and Wagyu to Beef Wellington. The core menu is intentionally limited, supplemented by a rotating set of specials driven entirely by what Ahong feels inspired to cook.

Funded by family and friends, the business generates six-figure revenue and has achieved early-stage profitability. However, the operational reality of running an independent restaurant is intensely demanding. Founder Ahong controls almost every single detail of the business himself, to the point where simply keeping the doors open is considered his biggest milestone of the past year. 

The fiercely outspoken Ahong talks to us about the industry's toughest issues, offering sharp critiques on the hidden costs of underpriced food, the damage influencers can inflict on genuine hospitality, and the urgent need to build sustainable career paths for culinary professionals.