Our Story

In 2018, we observed that too few quality, locally grown produce make it to the tables of restaurants and homes in Malaysia. The cream of the crop is usually exported for a better dollar.

Furthermore, to meet high demands, producers resort to potent pesticides, posing health risks to farmers and consumers.

So we dreamed up Cultiveat to cultivate kind, quality produce we felt we deserved to eat.

It started with a seed—of an idea.

  • 2017

    Built our first farm to explore sustainable,
    low-waste methods of growing high-quality
    produce with minimal labour.

  • 2018

    Officially registered Cultiveat as a company.

  • 2019

    Launched the Cultiveat farm in Kapar,
    growing multiple lettuce varieties.

    Began supplying fresh produce to
    local restaurants and cafés.

  • 2020

    Expanded the Kapar location to launch Malaysia’s
    first sustainable lowland tomato farm.

    Kicked off cultiveat.co to deliver fresh produce to
    consumers and people in need during the pandemic.

  • 2021

    Introduced microgreens as a core product
    through extensive R&D.

    Began retail partnerships, stocking Cultiveat
    produce in supermarkets and grocers.

  • 2022-2023

    Entered the premium hospitality space, supplying
    to hotels and a luxury train service.

    Launched edible flowers as a new product line
    after dedicated R&D.

  • 2024

    Opened our first indoor farm at Grand Hyatt Kuala Lumpur in collaboration with the hotel.

  • Growing chambers are filled with
    produce which have similar lighting
    and temperature needs.

  • This allows us to adjust the settings in each
    chamber so that plants thrive in their
    optimal growing conditions.

  • Flowers, herbs, microgreens,
    and lettuces are grown here.

  • Putting our growing system
    to the test by growing our
    first strawberries!

  • John-Hans Oei,

    CEO

    John-Hans brings leadership and operational expertise from his background of managing hotels across Southeast Asia.

  • John-Ian Oei,

    Business Development

    Guided by sharp market insight, 
John-Ian continues to expand clientele and partnerships around Peninsular Malaysia.

  • Michael Mak, 


    Products & Procurement

    Utilising his tech and restaurant experience, Michael works with farmers to maintain produce quality and consistency.

  • Charmaine Kon,

    Marketing & Brand

    Charmaine draws from content strategy and e-commerce experience to shape the way the brand connects and grows.

  • Colin Yeoh,

    Innovation & Quality

    Colin applies his biotechnology expertise to drive innovation in crop development and cultivation.

You won’t have to join the family, but you’ll be part of the team.

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