Plus, it helps that the hot and humid Malaysian weather often leaves ice cream as a treat that can offer a welcome respite from the scorching sun.

There is no doubt that many people have fond childhood memories of excitedly waiting for the jingling bell of the ice cream man as he rides through the neighbourhood on his motorcycle.

However, despite the local demand for ice cream, there was a rather noticeable gap in the premium ice cream market for the longest time.

There were a few international ice cream chains that did cater to the public, of course, but none of them were homegrown Malaysian companies.

This is where one local ice cream-loving couple stepped in to fill the gap and came up with creations that suited the national palate through the brand Inside Scoop.

Today, it is a household name in the Klang Valley as well as many other states in West Malaysia, with outlets recognisable from afar with their distinctive design.

Since opening in 2013, the ice cream chain now has 26 outlets throughout West Malaysia, with more likely on the way in the near future.

What makes Inside Scoop’s ice cream stand out from store-bought ice cream, however, is the fact that their various flavours are often based on local preferences.

Examples of these local flavours are Durian, Cempedak, Teh Tarik, Cendol, Kopi Peng and Salted Gula Melaka – all of which are handcrafted with high-quality ingredients.

But how can a homegrown ice cream chain get on the sweet side of the local dessert industry?

It all really boils down to the ambitions and work ethic of Inside Scoop’s founders, Edmund Tan and Lim Shiew Li.

To find out more about their journey in establishing their own ice cream brand, FMT spoke to the happily married couple.

As with all great things, it first started with a dream that the husband-and-wife team happened to share.

“We love food. Hence, food was a natural industry for us to start our business,” they explained.

However, there was a slight complication that had to be overcome first: neither of them had a culinary background.

But as it happened, Lim had a love for all things ice cream, so the couple decided to settle on opening their own ice cream parlour.

According to them, it also helped that back in 2013, there were hardly any brick-and-mortar artisanal ice cream parlours in Malaysia, so there was a gap to be filled there.

It was almost an experimental enterprise at first, but once Inside Scoop found its legs, it was clear that the couple was not going to turn back any time soon.

“Edmund has always known that he wanted to run his own business, and when the fourth store opened, he made the decision to devote all of his time running it,” said Lim.

Given that the Malaysian food industry is a highly competitive scene, the survival of the fittest applies to any newcomer in the industry.

Despite their lack of experience in the dessert industry, the couple worked hard and smart, attributing their eventual success to a case of good timing and an eye for opportunity.

For them, what kept them competitive and afloat was the ability to see and adapt to changes in the market as well as improve the efficiency of their work.

Of course, some sacrifices had to be made on the road to success.

As the couple explained, “Work becomes 24/7! We have to actually make a conscious effort not to talk, think and breathe work and just relax and spend time together.”

Inside Scoop is famous for its wide variety of flavours that appeal to local tastebuds, so a question that had to be asked is how do these flavours come into being?

To this, they said, “We eat, breathe, live ice cream. It can be from anywhere. It used to be from our travels, though obviously, not in 2020!”

“We get inspired by desserts we eat or even read about. We also have customers suggesting flavours to us.”

Of all the things that make them happy, seeing people enjoy this diversity of flavours is what makes it all worth it for the couple.

That, and making a difference in the lives of their staff members are what keep the couple going even during hard times.

As one can tell, the hard times seem to be lingering for much longer, with the Covid-19 pandemic bringing the country to a standstill.

With the Malaysian public unable to go out and indulge in some ice cream, Inside Scoop has quite an uphill challenge.

The landscape of the dessert industry has changed much in the face of the pandemic, a fact that the couple acknowledges.

“From a business that was heavily reliant on dine-ins, we had to pivot to takeaways and deliveries,” they said.

Just as it was back in 2013, Tan and Lim have to work hard to keep the company afloat by taking note of changes and planning accordingly.

Right now, what matters most is that Inside Scoop survives these hard times with sufficient cash flow to keep the lights on.

But despite the difficulty of it all, the couple remains confident that they will pull through together and they believe that even now, a quick-thinking entrepreneur can still thrive.

“Be flexible as there are lots of uncertainties and keep abreast of current news that may directly or indirectly impact the business,” they advised.