Seated at Raku Matcha, a Japanese-inspired café nestled within New Ocean World Fine Food City, Datuk Wira Steven Yen Wen Haw pours a vibrant green matcha into porcelain cups as we begin our interview. “This matcha comes from Uji, Kyoto—sourced from Tsuen Matcha, a family-run establishment with a history spanning over 860 years,” he explains. The ceremonial-grade matcha, served exclusively at Raku Matcha, is just one example of the international offerings available at his Petaling Jaya culinary destination. For Datuk Yen, every detail matters—he places significant emphasis on ensuring authenticity in ingredients and creating a holistic dining experience.

From Factory to Culinary Hub

Datuk Yen’s journey to establishing New Ocean World Fine Food City is rooted in his early career in manufacturing. In 1979, he relocated his packaging factory from Singapore to Malaysia under New Toyo International Holdings Ltd, which specialised in packaging materials for major clients such as BAT and Philip Morris. For decades, the factory thrived as a hub for just-in-time manufacturing.

However, by 2014, changing industry demands left the site dormant. Rather than leasing the land, Datuk Yen decided to repurpose it into a culinary destination aimed at addressing gaps in Malaysia’s food and beverage landscape.

“I wanted to create a comfortable environment for diners,” he shares. This vision materialised in New Ocean World Fine Food City, an eight-storey building that offers diverse dining options with practical features, such as a multi-level parking for 570 vehicles and modern facilities that prioritise hygiene and comfort. The project was designed as more than just a collection of restaurants, incorporating elements aimed at enhancing the dining experience.

New Ocean World’s appeal stems from its diverse range of curated dining options. The mall features 22 handpicked restaurants offering cuisine from around the world, each designed to introduce something unique to the Malaysian market. For instance, Jing Cheng Beijing Roast Duck stands out as a fine-dining venue where chefs from Beijing recreate traditional Qing Dynasty dishes, offering an authentic taste of historical Chinese cuisine.

There is also Mongolian restaurant Eerdun Hotpot, which brings flavours inspired by Datuk Yen’s travels, delivering a rare opportunity for diners to experience the hearty and aromatic dishes of Mongolia. Meanwhile, Aegean Blue offers Mediterranean cuisine with dishes rooted in Greek culinary traditions, served in a contemporary setting.

“We aim to provide food options to diners that aren’t readily available elsewhere,” Datuk Yen explains. For example, securing the exclusive rights to serve Tsuen Matcha in Malaysia required multiple visits to Japan, reflecting his persistence and dedication. Initially hesitant about expanding internationally, Tsuen Tea was ultimately convinced by Datuk Yen’s genuine honesty and deep appreciation for their legacy.

A Retirement Project with Purpose

At 78 years old, Datuk Yen considers New Ocean World Fine Food City his “retirement project”. Despite this, Datuk Yen remains actively involved in its operations and planning future expansions. “Golf and business both require adaptability,” he reflects.

Beyond its culinary offerings, the mall also serves as a platform for community engagement. Since 2023, New Ocean World Fine Food City has hosted weekly charity events as well as supporting causes such as school renovations. “We believe in balancing business with community support,” he notes.

As New Ocean World Fine Food City continues to evolve, Datuk Yen remains focused on maintaining its unique identity while exploring new opportunities for growth. The project is not just about introducing new cuisines, but also about creating an environment where diners feel comfortable and cared for.

“Our goal is always to improve and expand our offerings,” he says. With three more Japanese eateries slated for late 2025, it’s clear that Datuk Yen’s vision for New Ocean World Fine Food City is far from complete. The newly opened ballroom, that includes a 270 degree projection screen for panoramic visuals, is designed for weddings and large-scale events. There is also a massive LED screen just outside the ballroom that spans close to 21m high, with waterfall visuals dazzling guests as they enter.

As we concluded the interview, Datuk Yen revealed that they are in the final testing phases of integrating wheeled robots to improve service efficiency during large-scale events. “I want people to come here and experience something new, something they can’t find elsewhere,” Datuk Yen shared as he reflected on his vision for New Ocean World Fine Food City. “It’s not just about food or facilities—it’s about creating a space that connects people and leaves them with lasting memories.”

New Ocean World Fine Food City

Photography by Anna Rina