Why this M’sian quit a stable tech job in Singapore to start yet another kombucha brand

“If not now, then when?”

Those were the words of Jeremy, the founder of The Scoby Club, who described his decision to leave a stable tech career in Singapore to start his own business as a “YOLO moment.”

With a background in project management and innovation, he was accustomed to solving problems with precision and structure. But deep down, the fast-paced corporate life left him yearning for a creative outlet and a tangible product he could call his own.

“I was comfortable in tech, but I wanted to build something from scratch. Putting myself out there to learn what I didn’t know, I was ready to trade the comfort of a stable job for the thrill of entrepreneurship,” he shared.

And so, he traded his keyboard for a teapot two years ago, diving headfirst into the world of fermentation. After being inspired by a friend’s homemade kombucha in Singapore, Jeremy began experimenting with brews of his own.

What started as a hobby evolved into a full-fledged business upon his return to Malaysia, marking the birth of The Scoby Club.

Differentiating in a crowded market

The kombucha market is brimming with competitors, and standing out is no small feat. Just this year, we have featured multiple kombucha businesses such as Releaf, Finding Hylas, and Brew By Root.

“The kombucha market here is growing, but it’s also crowded,” he explained. “Many people associate kombucha with a funky, vinegary taste, so we set out to make approachable flavours that people could enjoy.”

From sourcing high-quality ingredients to fine-tuning the fermentation process, he said every step is infused with care and creativity.

The Scoby Club began with a modest RM600 investment, claimed Jeremy.

Their initial lineup included Passion Fruit Kombucha for a tangy kick, Lychee Kombucha for a delicate sweetness, and their bestseller, Nutmeg Kombucha, which pays homage to Penang’s local flavours.

Seasonal offerings, such as Pear and Star Anise Kombucha for the holidays, add variety and excitement to the menu.

The Scoby Club’s approach includes creating kombucha with a lighter carbonation. “Our kombucha is gently fizzy—easy on the palate but still refreshing,” Jeremy noted. This deliberate decision has made the drink accessible even to those who are sensitive to heavy carbonation.

Social media plays a vital role in spreading the word about the brand. Their playful series, Brew Worthy or Boo Worthy, showcases experimental flavours like durian and banana, creating buzz and inviting audience interaction.

Challenges and milestones

“Wearing many hats was a steep learning curve,” he said, recalling the early days when he juggled ingredient sourcing, packaging design, marketing, and customer service.

Educating consumers about kombucha was another challenge. “We spent a lot of time at pop-up markets giving out samples,” the founder recalled. “It was incredibly rewarding to see someone’s face light up after tasting our kombucha for the first time.”

The brand has since achieved significant milestones, including partnerships with cafes, private event catering, and the launch of seasonal flavours and merchandise.

They’ve even ventured into kombucha-based collaborations like pickles and sparkling mochi.

A personal touch in every bottle

Jeremy’s tech background shines through in the meticulous brewing process. “It’s all about balance—temperature, ratios, fermentation time,” he said.

This attention to detail results in kombucha that retains its probiotic benefits while delivering a flavour profile that’s both vibrant and approachable.

The team also prioritises local flavours, with their Nutmeg Kombucha being a prime example. “It’s uniquely Malaysian and deeply rooted in our heritage,” Jeremy shared.

As The Scoby Club celebrates two years in business, Jeremy is already looking to the future. His short-term plans include expanding the product range, launching a website, and hosting more kombucha brewing workshops.

Long-term goals involve opening retail outlets in strategic locations and making kombucha accessible nationwide.

Reflecting on his journey, Jeremy said, “Starting The Scoby Club was one of the best decisions I’ve ever made. Watching it grow, seeing customers become regulars, and creating new flavour profiles—it’s been incredibly rewarding.”

Although the kombucha scene in Malaysia is competitive, there’s still room for brands that innovate and connect with consumers.

“‘An idea isn’t worth anything unless you do something with it,’ was a quote that stuck with me when making this decision to pursue this path,” he told Vulcan Post.

With that mindset, The Scoby Club isn’t just brewing kombucha—it’s brewing its own community of health-conscious individuals, and contributing to the changing ways Malaysians are caring for their health.

Featured Image Credit: The Scoby Club