Meet Fin, a little slice of Hawaiian heaven serving up delicious concoctions one bowl at a time. Business partners Michelle and Joel spill the beans on the one common misconception of the poke bowl, their go-to jam in the kitchen, and favourite places to hang in the city.
1. Hi guys! Tell us a bit about yourselves. How was Fin conceived?
Michelle Liu: I used to live in Sydney, so we took a trip back last year – had a poke bowl by a breezy beach, and it was literally a “eureka” moment. We wanted to emulate this vibe back home — fresh and quick food, laid-back setting.
Joel Foong: I love to cook and develop recipes, and was game to introduce something refreshing into KL’s food scene.
2. What is one common misconception of the poke bowl?
M&J: The humble poke bowl is sorely misunderstood! People tend to think it’s not filling, or that healthy food is blah — but it really doesn’t stray too far from a typical meal: rice, vegetables, protein and sauces. Also, some think it’s related to pokemon (it’s not).
3. We’re big fans of the Moana poke, one of three signature bowls in Fin. Where do you guys find inspiration for your menu?
M&J: It usually stems from us craving certain flavours and textures, and not being able to find it anywhere in KL. That’s what inspired our spicy and zesty Sriracha mayo sauce, or a cheeky sprinkle of wasabi peas in salads.
4. If you could invite any chef to take over Fin for a day, who would it be and why?
M&J: Action Bronson, American chef turned rapper. He’s hilarious, passionate about good food and he also inspired our namesake house sauce.
5. Why do you think the poke bowl has become so popular?
M&J: It’s healthy, familiar, and a fun variant of the typical salad!
6. Do you consider poke bowls a trend in Malaysia, or are they here to stay?
M&J: I don’t think a traditional cuisine (this being Hawaiian) can ever be a “trend” per se, compared to something stemmed from a trend e.g. mermaid toast, unicorn food etc. The key is to adapt, listen to customers and stay relevant: we’re working on new sauces, healthy bases, and a location for our flagship store!
7. And the greatest lesson you’ve learnt since opening Fin?
M: Finding the balance between pleasing the public, and trusting your own gut instinct. It’s easy to get insecure and antsy to change when you receive criticism, but I’m trying to be more rooted in our brand beliefs. Also, I’ve learned from Joel how to pick and cut avocados nicely…sometimes…
J:Â Yup, discerning whether criticism is constructive and fruitful, or plain subjective.
8. What’s your go-to jam when working in the kitchen?
M: We listen to silly podcasts like “Answer Me This by Helen & Olly” — gotta keep ourselves entertained when you’re peeling like a 100 eggs…
J:Â YogPod podcast and trashy music.
9. Where are your favorite places to eat and drink in KL? Include at least one dish or drink  you’d recommend for each place.
M: I stuff myself to the point of no return at Table & Apron — go for the Earl Grey Creme Brulee. Drinks at Coley is always fun.
J: Picolli Lotti for their pulut tai tai gelato, and we love the coffee at Brew Culture (now closed) in Plaza Damas.                                 Â
10. YUM. Last one, what’s the ultimate goal for Fin?
M:  Our initial dream for Fin was just to serve really good, unpretentious food that people can rely on — that goes beyond poke, I guess! Don’t you love knowing that you can count on a particular restaurant or hangout spot to be consistently welcoming, honest and good?
J: We hope that when things settle down, Fin can be a brand that’s here to stay.
You bet. Thanks for accommodating to our questions, guys!
In case you missed it, they reopen at Publika this 21 March! Stay up to date with Fin’s latest updates here and check out what our community recommends on Burpple.
