In 2023, after nine years studying and working in New York, Michael Ang came home to join his family's hospitality business. Today PHASE2 runs full-service restaurants, casual dining, café concepts, a central kitchen, food production, consumer packaged goods, and beverage development under one roof, anchored by fifteen authentic Taiwanese-style outlets across the Klang Valley generating around RM30 million in annual revenue, entirely self-funded.

MJ will tell you the food is almost the easy part. What's hard is everything underneath it: the operational discipline, supply chains, culture, and technology that determine whether a restaurant group can scale. He joins us to unpack why menus can be copied but operating excellence can't, and what a Southeast Asian expansion and eventual IPO ambitions could look like over the next five years.