I'M not sure what led me to Akar Kombucha's Instagram page, especially since I'm definitely not a kombucha drinker. Perhaps it was the heartfelt message the founders posted about diving into a business that they were still learning to navigate.
"Maybe it was ego, maybe it was pride, but the failure at our second booth hit us hard. We believed in our kombucha — not just for its health benefits, but also for its flavour," they wrote. "We went in expecting to sell out, only to end up losing money. It's one thing to have a passion project, but it's another to have one that's losing money. Aishu and I stood for hours in this mall, offering cup after cup of samples, only to hear 'no' again and again."
But the story doesn't end on a low note. At their next booth event, they went in with no expectations — and sold out. "It was so validating to see people truly enjoying our kombucha, coming back with friends and family to buy more. Even after the fair, customers were contacting us for refills. We sold out so quickly that Aishu and I were in tears by the end of the night, overwhelmed by the success and by so many people telling us how delicious our kombucha is," the post shared.
It continued: "I remember looking at Aishu and whispering: 'We sold out,' only to see her eyes welling up. I immediately walked away, saying: 'Nope,' because I was not about to cry in public. Blinking back tears, my heart was filled with so much gratitude that people loved my grandma's kombucha."
Running a business is never without its challenges, but what really stood out to me is the journey of two best friends who ventured into the world of kombucha-making. Together, they've navigated the highs and lows of entrepreneurship, supporting each other every step of the way.
The first thing Ashlyn Chong Hui Ying does upon greeting me is signal to her best friend and co-partner of Akar Kombucha, Iswarya Ganasan (or better known as Aishu), who promptly brings out a small, brightly coloured carton of kombucha. With a quick, almost telepathic glance at each other, they place it on the table between us, almost ceremoniously.
The carton sits there like a centrepiece — bubbly, fizzy, full of promise — its presence both unexpected and oddly intriguing. I can't help but wonder if it's meant to break the ice or set the tone for what's to come. Are we about to bond over gut health and fermented tea, or is this kombucha offering a deeper message?
"I'm really not a fan of kombucha," I admit, but the two women across from me remain completely unfazed.
"Well, you haven't tried ours!" insists Chong, eyes sparkling with enthusiasm. "Our biggest selling point is the punchy flavours. You don't taste the fermented tea right away. Instead, you get hit with the fresh, vibrant taste of ingredients like ginger or passion fruit first!"
Nodding in agreement, Aishu chimes in grinning: "It's kombucha, but not as you know it. We've converted plenty of sceptics before."
It's an age-old recipe passed down from Chong's grandmother, who used to make this drink for the family. "She's Hokkien, and we're known for our bold, punchy flavours," insists Chong, adding: "My grandmother was the matriarch and the kombucha maestro in our family."
The original recipe was tart and potent. "Think sipping apple cider vinegar!" she says, laughing. "It was so strong, it left quite an impression on all 12 of her children… and not necessarily in a good way. But they all grew up drinking it because it was great for gut health, packed with probiotics. It was practically a family tradition, even if they had to pinch their noses to drink it!"
HEALTH DRINK, ANYONE?
Kombucha is an effervescent fermented tea, sweet and sour, probiotic and fizzy. It's an acquired taste. The first time I tried it, I hated it. Fizzy, sour, fermented… it just didn't come together in a way that convinced me it was something I'd choose to drink, even if my health depended on it.
"Oh, you'll change your mind," Aishu says resolutely, her large eyes sparkling with mirth. "It's not tart and pungent, as you might think. In fact, the taste is a lot more pleasant and sweet!"
The sweetness of kombucha comes from sugar, she explains, which plays an essential role in the brew's transformation. It's not just for taste;, but it also fuels the fermentation.
The process of making this tonic requires a lot of patience and careful attention to detail. At the heart of it all is the scoby, which needs to be regularly "fed" with sugar to keep the fermentation process going.
"A sco-what?"
"S-C-O-B-Y," they spell out patiently, smiling at my confusion.
The scoby — short for Symbiotic Culture of Bacteria and Yeast — depends on sugar to survive and do its magic. This living culture, which has the appearance of a slimy, rubbery cellulose mat and carries a strong vinegar-like scent, might not be the most visually appealing, but it's absolutely essential.
When added to sweetened tea, the scoby kickstarts the fermentation process. Over time, it consumes the sugar, transforming it into lactic acid, probiotics and a range of beneficial compounds that give kombucha its signature tangy flavour and health benefits.
BEST FRIENDS
It's certainly a lot to absorb, but what stands out even more is the deep connection between the two women. Their shared passion for kombucha is just one facet of a friendship that runs much deeper.
The pair had been best friends since 17. "We did A Levels together at Methodist College," says Chong, chuckling. "We were both struggling through Further Maths. It was pure torture!" Aishu jumps in, laughing heartily: "We kind of bonded over the fact that we were both dying over Maths!"
When Chong left to study overseas, Aishu became her go-to airport pickup every time she returned for summer break. "For some reason, her arrival always seemed to coincide with the release of The Purge movies," Chong says, laughing. "It became our little tradition — we watched Purge 1, Purge 2 and every single sequel that followed!"
Aishu elaborates: "It was kind of our thing. I'd pick her up from the airport, and before she could even unpack, we'd be off to the cinema for the latest Purge movie. It's these little moments that kept us close, no matter the distance."
Despite the different paths their careers took, their friendship remained steadfast. Aishu pursued accounting, while Chong completed a degree in economics and spent several years working at a bank in the United Kingdom.
Eventually, Chong returned to Malaysia to help run her parents' audio business. Though their professional lives diverged, their bond never wavered, with each supporting the other through the various chapters of their lives.
Fifteen years of friendship later, and it's clear their bond is as strong as ever. "We're both married now, still best friends and it's a relief that our husbands like each other!" adds Aishu blithely.
BUSINESS IDEA
The idea of reviving her grandmother's kombucha recipe first sparked when Chong picked up a discounted bottle of the drink. She handed it to her mother, who took a sip and immediately said: "Your grandma used to make this all the time."
Intrigued by this family connection, Chong reached out to her aunty who still brewed the drink and got her hands on the original recipe. This set the wheels turning for Chong, who saw an opportunity to turn her grandmother's tradition into something more.
"I thought this could be something Aishu and I do together," she recalls, adding: "We both love kombucha, and now I had my grandmother's recipe. It suddenly hit me — people are selling this, so why not make it ourselves and see where it goes?"
The journey into brewing wasn't as easy as they expected. The process of growing the scoby, feeding it sugar and letting it slowly ferment, was a steep learning curve. "Honestly, it felt like I was taking care of a child!" Chong laughs, shaking her head.
Continuing, she shares: "You have to keep it alive, make sure it doesn't die on you. It's so finicky and sensitive to weather changes and you have to feed it sugar every two weeks like clockwork."
Then came the experimenting stage, where they began pairing their kombucha with natural flavours. "Oh, we experimented a lot!" Aishu exclaims with a laugh. "Some recipes were a complete disaster. I once tried mixing chillies and honey — it was way too spicy! And then, of course, there was the time we tried turmeric and bunga kantan… that's when the bottle exploded!"
The idea of turning their little project into a business sparked when they brought some of their drinks to Aishu's office. Once their colleagues discovered how the drink helped with gut health, bloating and constipation, they were eager to get more.
"That's how my officemates became our first customers," Aishu explains, adding: "They wanted to stock up the pantry, and the entire batch was gone in three days! That's when I turned to Ashlyn and said: 'I think we can actually sell this!'"
Nodding, Chong chips in: "We realised that we didn't need a huge investment. All we needed was some tea and sugar. Why not give it a go? If it works, it works. If it doesn't, at least we tried."
UPS AND DOWNS
After countless experiments with flavours, their respective homes were soon filled with jars of fermenting tea. "My mother gave me a deadline before she'd reclaim her kitchen!" Chong admits, grinning sheepishly.
"We did everything!" Aishu recalls, adding: "From brewing the drink, bottling, labelling and selling — it's just the two of us." She pauses, then adds with a laugh: "And of course, our free labour — the husbands!"
Joining local artisan markets and craft fairs to promote their kombucha was a bit intimidating at first, especially for Aishu, who admits: "I've never sold anything in my life. How do I walk up to strangers and convince them to buy our drinks?"
There were days when they didn't sell a single bottle and the disappointment was hard to shake. But then there were those magical days when they sold out, and the joy of those small victories was something they truly celebrated, knowing each step was a move in the right direction.
Chong has taken the leap to go full-time with the business, while Aishu continues to balance her accounting job — at least for now. Despite their different commitments, their business is firmly rooted in their strong friendship, and the two 31-year-olds are determined to see where this venture takes them.
"Don't you two ever disagree or fight?" I ask, curious.
They exchange a look before bursting into laughter. "Oh, we haven't had full-blown fights!" Aishu replies, grinning. "But of course, we've gotten on each other's nerves — totally normal! When that happens, it's usually like, 'Let's just talk tomorrow!'"
It hasn't been an easy journey, they admit, and growing the business comes with its challenges. But their recent expansion into Sarawak feels like a major milestone. Chong, who's married to a Sarawakian, sees great potential there.
"It's been quite the challenge getting our kombucha over," she explains, adding: "We were so excited when we sold our first 150 bottles — until we realised it only gave us a profit of RM39 due to the high transport costs. Still, we're determined to make it work here too."
My eyes fall to the colourful carton between us, showcasing five distinct flavours: Bentong ginger and lemon, passion fruit, goji berry and Chinese red dates, pandan and lemongrass, and jasmine. Each bottle is adorned with a pretty label, handpainted by Chong herself. "You must try it!" urges Aishu, smiling.
Much later, I find myself sipping the kombucha, enjoying the fizz and the refreshing taste. It's far from the awful concoction I'd tried all those years ago. More importantly, I can't help but think that if friendship had a taste, this would be it. The fizz, the tang and the subtle joy with every sip — it's a reflection of the bond between two friends who poured their hearts into creating something special.
For more about Akar Kombucha, visit their Instagram page: instagram.com/akarkombucha.