 A lot of chefs, you know, like the dream is always to open their own restaurant and for me I can't say I've ever had that dream, you know and I've cooked for a long time and and Explored a lot of different types of cuisine and kept learning as much as I could and at some point I Figure it out that I didn't really want to learn anything else except for the food. I'm doing So that's when I thought it would be a good idea to explore a little bit more about Malaysia Mm-hmm, and give something back to the community and I think with my experience of opening long tail and other restaurants I kind of had that in the back of my brain. So it kind of came together Yeah, exactly and I started to get more excited about it But definitely it wasn't something that you know since I was a kid or since I started cooking I was like, oh I want to have my own place right so that passion just kind of grew on you You're like wow it's and then now you just want to have your own creative outlet to actually bring that cuisine Yeah, and I thought it was just It's not I think at this point of my life It's it's not even all about the cooking of course It's great to showcase something creative and and and your own story and stuff like that but it really is about giving back to the industry as well and When we hire cooks and two chefs and stuff like that to give them an opportunity to grow and learn something different And and and I hope as well that they'll be just as successful Right just try to be yourselves, you know, and and that's what is we try to keep a small menu I know some people expect something larger and some people might compare us to other in Malaysian restaurants like banana leaf and so forth That have an extensive menu But what we try to do is the same idea of the name potluck. It's it's really a coming together of different Southeast Asian Cuisines and it's not just focused on Malaysia. It's it's inspired by my mom's cooking But I mean I have cooks from the Philippines from Burma and in Vietnam in all sorts of places So it's really bringing all those flavors together and keeping everything fresh like we keep a short menu We change it frequently. We're not afraid to take something that's popular off the menu so we can put something else on right? And there's always gonna be demand for certain items to stay Yeah, but we keep continually trying to push ourselves That's why I try to teach all the cooks as well to also have a Input on the menu as well because that's how we all grow together, right? Like I know so many you know chefs that they have like a secret recipe that they don't share you know Yeah, to me that's just holding yourself back You know the moment you stop and you say like what's made me successful is this one dish That's when you stop growing yourself So always innovating, you know what not a lot of people can actually keep innovating, you know It's tiring it's a lot of work It's a lot of R&D and it's a lot of money spent and time spent on it You know the challenge is actually holding back because really, you know As you can see like, you know, we have a small kitchen small restaurant very little fridge space very little freezer space so In some ways that's to our advantage because we got to keep things fresh We got a prep day by day and whatever we use we sell out right so the branding and you know All these little bottles and they're so colorful and they're naturally part of the design, right? Yeah, but naturally they are part of what we use day day and day out, right? so for people to see that and a Lot of it could be nostalgic moments for people, you know, oh like I used to use this at home and stuff that that's exactly what we were Talking about you can never have a shortage of storage space, right? So so for us to be able to use utilize the wall and and the pony wall and stuff like that I still showcase it to customers. It's great And I think at some point, you know, we can you know have some products for sale as well So that people can try to make the food at home themselves