Lilian Chen of Langit Collective opens up about on-the-job learning as CEO
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If you are a self-respecting glutton, chances are you have tasted their heirloom rice.
From paddy terraces dotting rural Borneo, planted organically by farmers who close to 60% are women, to now a star ingredient at top KL restaurants, including the few who made it onto the latest extended list of Asia’s Best 50 Restaurants. I ask Lilian Chen, CEO of Langit Collective, whether there was a concerted effort to woo these acclaimed restaurants and their demanding chefs.
“To be honest, it wasn’t easy at the beginning to convince chefs that they should give our products a shot; we were not an established supplier (hence no credibility), and selling local Malaysian rice at that price point was unheard of,” the