Enterprise
Go Noodle going places
Behonce Beh | 16 Jun 2017 00:30
NOODLES are a staple food in the country and being drawn to a hot bowl of it, often accompanied with fresh vegetables and meat, is understandable.

However, rice, especially when accompanied by a variety of dishes, could take a long time to prepare and consume.

“Office workers, especially when pressed for time during their short lunch hour, might favour noodles due to its shorter preparation time,” says Go Trio3 Holdings Sdn Bhd co-founder Alvin Tan Kok Meng.

The company is behind the fast-growing noodle chain Go Noodle House which has opened over 14 outlets since its inception in June 2014.




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