Most people think vegetarian food means salad bowls, grain bowls, and the occasional tofu stir-fry. But what if it could also mean laksa, sambal petai pizza, or even orh-luak – all without the meat, and still full of flavour?
That’s the idea behind Roots, a modern vegetarian fusion restaurant founded by Ian Tan and his brothers. Ian shares how he turned familiar Malaysian favourites into plant-based dishes that appeal to vegetarians and meat-eaters alike, and what it takes to build a brand that balances creativity, culture, and business sense.
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