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Corporate & Team Building
Multinational companies using food to build real team bonds
14 Years of People Who Trusted Us With Their Table
From global corporations to Michelin-starred chefs, families celebrating milestones to journalists chasing the real Malaysia.
5,000+
Guests
5
Guest Types
5
Continents
40+
Heritage Vendors
How we work
"We visit the same stalls and neighbourhoods on every tour, but no two mornings run the same. The conversations follow the crowd, the weather, your group's curiosity, and which uncle feels like talking that day."
Who We Work With
14 years of tours has taught us that different groups need different things. Here's who trusts us, and what we've learned from each of them.
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Families
Multi-generational groups celebrating milestones together
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Travel Agencies
B2B partners who add real depth to their Malaysia packages
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Media & Press
Journalists and creators chasing the real Malaysia
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Chefs & Culinary Pros
Professional kitchens sourcing knowledge at the vendor level
Corporate & Team Building
When the Meeting Room Fails, the Hawker Stall Delivers
The challenge
A regional HR head needed to bring together 35 colleagues from 12 countries: engineers, marketers, finance. Half a day that would actually generate conversation. Generic dinners and meeting rooms had stopped working. They needed something that felt real.
What we did
We designed a custom Hawker Hunt: teams received a brief on Malaysian food categories, navigated the market independently to find and agree on the best example of each, then regrouped to share everything family-style. No ice-breaker cards. No facilitator script. Just food, debate, and the natural magic of eating from shared plates.
35 people. 12 nationalities. One morning. Still talking about it.
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Our team came from 12 countries. By the end of the market, they were laughing over shared bowls and making plans to come back. No workshop has ever worked this fast.
— Sarah T., Head of HR, Fortune 500 FMCG company, Kuala Lumpur
Families
Three Generations. One Morning. No One Wanted to Leave.
The challenge
A Singapore family of seven: two grandparents, parents, and three young children. They needed a morning that would work for all of them. One grandparent had limited mobility. The children were energetic. The parents wanted something memorable, not just a restaurant meal.
What we did
We slowed the pace deliberately, chose vendors known for warmth with children, and gave the youngest members a 'junior guide' role: responsible for remembering one dish from each stop to report back to the group. Every stall had been pre-checked for accessibility. The vendors knew they were coming.
Four hours. Every single family member engaged from start to finish.
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My father-in-law has mobility issues and I worried the whole time. Pauline had clearly thought of everything: the pace, the stops, even which stalls had chairs. He didn't want to leave.
— Mei Lin C., family of 7, Singapore
Travel Agencies & Tour Operators
The Tour That Goes Into Four Packages and Never Comes Out
The challenge
A boutique travel agency was building a Malaysia package worth selling. They needed a tour that would hold up for their guests, slot cleanly into multi-day itineraries, and never generate complaints. They'd been burned by third-party tours before.
What we did
We created a dedicated B2B programme: priority scheduling, private group options, pre-tour briefing on group profiles, and a consistent quality framework that could flex around different groups while keeping the core tour intact. They book Malaysia; we handle the table.
Three years of partnership. Four packages. Zero complaints from referred guests.
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We've added Simply Enak to four Malaysia packages. In three years, not a single complaint. That's extremely rare for a third-party addition.
— Thomas H., Product Manager, boutique travel agency, Hong Kong
Media, Press & Content Creators
The Stories Guidebooks Don't Know to Tell
The challenge
A National Geographic Traveller journalist had two days in Kuala Lumpur. They needed access to real stories, not tourist-facing performances, not restaurant PR. Real vendors, real history, real faces that would hold up in print.
What we did
We opened doors that aren't on any list: a pre-dawn wet market with vendors who've been selling the same produce for forty years, a char kway teow cook whose wok technique is demonstrably unchanged from photographs taken in 1978, a dim sum family who count their regulars across three generations of customers. The journalists asked the questions; we'd already built the trust.
One day in KL. Four published pieces. Relationships that outlasted the deadline.
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Every vendor Pauline introduced us to had a story worth publishing. Not 'here's a nice photo.' Real history, real families. We filed four separate pieces from a single morning with her.
— Staff journalist, National Geographic Traveller
Chefs & Culinary Professionals
The Tour for the Person Who Needs to Know Why, Not Just What
The challenge
An executive chef from a Michelin-starred London restaurant was in Malaysia for a week, researching Southeast Asian flavour profiles for a new menu section. Food tours had consistently disappointed. Too surface-level, too focused on eating rather than understanding. They needed a professional peer, not a guide.
What we did
We treated the tour as a sourcing conversation. Wet market walk-throughs with detailed discussion of regional ingredient variation: why the shrimp paste from Penang differs from Johor's, how the rice variety changes the texture of nasi lemak, where the lemongrass is harvested and what that does to the aroma profile. Vendor introductions that opened into conversations about technique, season, and supply chain.
A week of research compressed into one focused morning. Menu credit: Malaysia.
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I've done food tours on four continents. This was the first time I felt like I was actually learning something I could apply in my kitchen. Pauline speaks the language of a cook.
— Executive Chef, Michelin-starred restaurant, London
Press & Recognition
When journalists come to write about Malaysia, they find us.
National Geographic Traveller 2015
Featured Simply Enak for our vendor relationships and the depth of access we give journalists to working food culture in Southeast Asia.
Lonely Planet 2018
Recommended as a top food walk in Kuala Lumpur, noted for small group sizes and the quality of guide knowledge about local food heritage.
CNN Travel 2019
Recommended for travellers who want to eat where locals eat, not where tourists are sent.
TripAdvisor Travellers' Choice
Awarded six times by travellers who shared their experience on TripAdvisor — including a gap year and a return in 2023.
2013 Travellers'
Choice
Choice
2014 Travellers'
Choice
Choice
2015 Travellers'
Choice
Choice
2016 Travellers'
Choice
Choice
2017 Travellers'
Choice
Choice
2023 Travellers'
Choice
Choice
Ready when you are
Let's Eat Together
Join us for your next Malaysian adventure. Small groups, real neighbourhoods, stories worth telling.
Free cancellation up to 24 hours We reply within 3 hours Max 9 people per tour