How this M’sian ended up opening a fresh pasta bar on the 3rd floor of a a PJ office building

The third floor of an office building in PJ might seem like an unlikely spot to find freshly made pasta, but that’s exactly where you’ll find San Lou Pasta Bar. 

Behind the pasta bar is 32-year-old Stephen, whose journey in F&B started a long time ago. 

Growing up in Mentakab, a small town in Pahang, Stephen was surrounded by food. His family has always been in the business, with his grandparents running a catering service and school canteen, while his parents sold satay and chicken rice. 

“I started helping out when I was just seven,” he said. “Growing up surrounded by food didn’t just teach me recipes; it ignited a passion that shaped my entire journey in the F&B industry.”

It was no surprise that he took up a culinary diploma and went on to work at Basilico, an Italian restaurant in Singapore’s Regent Hotel. 

His entrepreneurial journey only began after returning from Singapore during MCO, though. 

Back in his hometown, Stephen began selling door-to-door bento deliveries, and later expanded to selling ready-to-eat foods such as frozen meat rolls, burger patties, and stuffed dou pok at his hometown’s wet market. 

From there, he opened a stall at a hawker centre serving pork burgers and simple cafe pastas like bolognese and cream carbonara. 

“Only to discover my hometown’s aunties and uncles were strictly Team Wanton Mee, not Team Pasta,” he said. 

Believing in his vision, though, Stephen moved his operations to Kuala Lumpur. With a condo-kitchen setup, he sold frozen food and bento deliveries to offices. 

Bit by bit, demand grew, and he upgraded into a proper kitchen space at Infinity Tower. It was originally meant to be a central kitchen, but things suddenly changed when MCO officially ended and dining trends shifted. People were out and about, sick of deliveries and home cooking. 

“I faced my toughest challenge yet. With limited capital, all the equipment I’d bought for the central kitchen, and a whole lot of unwillingness to give up at that point, I made my final pivot with one thought in my head: ‘Die jiu die la—better than nothing!’”

So, Stephen locked in and focused on what he knew best: pasta. 

Offering a local twist 

Drawing from his experience at Basilico, Stephen transformed the space into San Lou Pasta Bar.

The spot specialises in Asian-Italian fusion pasta cuisine, balancing authentic Italian techniques with local inspirations. 

One of their best sellers include the Kambing Stew Rigatoni, which reimagines Stephen’s grandmother’s lamb chop recipe in pasta form. 

“As a Malaysian Chinese running an Italian restaurant, I realised simply claiming ‘authenticity’ might not convince everyone,” he shared. “So instead, we celebrate both worlds with our slogan: ‘preserving heritage, embracing local,’ where my culinary training meets my cultural roots on every plate.”

Some other interesting menu items include the Burrata Bingsu, 8 Spices School Prawn, and Chili Crab pasta, amongst other starred dishes. 

About 80% of the menu is handmade, Stephen revealed, from their signature tagliatelle and tortelloni pastas to all the sauces. 

Making things fresh also means costlier operations, though. This is especially the case since San Lou uses key ingredients that are imported from Italy. 

Despite this, the team endeavours not to raise their prices frequently. 

Stephen explained, “When setting our menu prices, we intentionally keep them more economical and friendly—partly because our restaurant ambience isn’t fancy or atas, but more importantly because we genuinely want to serve good pasta that remains affordable for everyone.”

A dedicated service

Since San Lou’s location was initially meant to be a central kitchen, it’s not really the most suitable spot for a restaurant. 

There are challenges such as less footfall, which not just affects customers but also labour.

Seeing the silver lining, Stephen shared, “But over time, we’ve realised some customers appreciate our unconventional location. Many tell us they enjoy the experience of discovering what feels like a hidden spot in the city.”

Fresh pasta has become quite a popular undertaking in Malaysia, though, from roadside stalls to kiosk-styled stores offering it. 

But Stephen believes that San Lou’s promise of genuine homemade care at fair prices makes them stand out. 

“Every detail—from the food and service to the cutlery customers use—reflects our dedication,” he insisted. “We polish our cutlery daily, and only serve dishes made fresh. If the quality of any ingredient falls short, we won’t use it.” 

The team also takes pride in their service: Every dish is thoughtfully explained so guests can fully appreciate what they’re enjoying and the effort behind it. 

“From start to finish, we aim to deliver an experience that’s both heartfelt and high-quality, because we believe that’s what truly makes a place special,” he determined. 

Not in it for the dough

Currently, the San Lou team comprises five dedicated members including full-timers, part-timers, and family members. 

As time goes on, though, Stephen has every intention of expanding the team. He’s specifically looking to hire two key talents—a full-time front-of-house staff to enhance service, and a full-time kitchen staff to strengthen their kitchen team. 

But like most F&B businesses, manpower is a struggle. 

“There are days we even rely on family members to pitch in,” he pointed out. 

“But this makes our customer loyalty even more meaningful: My proudest achievement isn’t just surviving, but that over 70% of our customers are return guests who bring friends and family. When people come back for your pasta—not just once, but repeatedly—you know you’re doing something right despite the hurdles.”

With a stronger, more permanent team, Stephen has ambitions to expand San Lou. This involves not just expanding their menu, but also the restaurant’s facilities and atmosphere. 

Evolving from his humble bento deliveries, he now hopes to deliver authentic Italian cooking with localised flavours to the masses.  

Featured Image Credit: San Lou Pasta Bar