Six years ago, Khairul Aming was selling his first bottles of sambal out of a tiny neighbourhood grocery store, unsure if anyone would even buy them. Today, he's launching his fourth product from the peak of Merdeka 118, the second-tallest building in the world.
That's not a typo, and it's not hyperbole either. The Malaysian entrepreneur and content creator, better known online as KA, took to social media to announce that Sambal Nyet Bilis, his newest chili creation after years of banking on a single legendary product, Sambal Nyet Berapi, would debut with what he's calling the biggest livestream of his career, streamed live from the summit of Malaysia's tallest tower.
"KA's newest creation, Sambal Nyet Bilis, will be launched from Merdeka 118, the highest peak in Malaysia. After keeping it under wraps for so long, KA wants to announce that this Friday's launch event will take place at the very top of Merdeka 118," he said in the announcement.
"This is going to be the biggest livestream KA has ever done, and there's a lot of preparation that needs to happen well ahead of time," he added.
A Merdeka theme with a message behind it
The choice of venue wasn't just about the view. According to KA, the entire launch was built around the spirit of Merdeka, timed deliberately to honour the freedom fighters who shaped the nation.
"We chose an independence theme for this livestream, so we can come together to remember and celebrate the sacrifices of those who fought for our country's freedom," he explained.
That reflection quickly turned personal, as KA looked back on how far the business had come since its humble beginnings.
"Six years ago, we sold our very first bottle of sambal at a small roadside store. KA himself was scared to even try, scared of failing, scared of dreaming too big. But I kept going, day after day, even when it got exhausting," he said.
"And because of all your support, six years later, our second sambal is being launched from one of our country's proudest landmarks," he added, before turning his attention to young Malaysians watching, encouraging them not to fear big dreams or the possibility of failure along the way.
Getting his hands dirty for the sake of quality
Various Malaysian media reports covering the announcement noted that KA didn't just design this product from behind a desk. He reportedly joined local fishermen in Setiu, Terengganu, to learn firsthand how they source fresh anchovies, and travelled to chili farms in Banting, Selangor, to personally select the ingredients that would go into the new blend.
The new sambal reportedly uses a mix of 75 percent green chili and 25 percent red chili, a departure from Sambal Nyet Berapi, aimed at delivering a milder kick with a richer, more fragrant flavour. Production now runs across three factories in Kota Bharu, Kelantan, with a daily output capacity of more than 12,000 bottles, and the growing operation has created jobs for 100 local workers.
125,000 bottles, and a shoutout to small businesses
The official launch is set to run for three hours on KA's TikTok livestream this Friday, Aug 7, starting at 9am, with 125,000 bottles up for grabs in the first sale. Once the sambal sells out, and by the looks of demand, it likely will, the livestream isn't expected to end there.
KA reportedly plans to keep the stream going to spotlight and promote other small local businesses, giving smaller entrepreneurs a shot at the same spotlight.
It's a gesture that echoes throughout his message, one that keeps circling back to gratitude and community.
"And to all our local business owners out there, keep pushing forward, and let's support each other," he said.
Good News from Southeast Asia: The kind of success story we love to see
At Good News from Southeast Asia, KA's journey is exactly the kind of story that keeps us optimistic about where the region's young entrepreneurs are headed.
What started as one bottle of sambal on a roadside shelf has grown into a business creating real jobs for fishermen, farmers, and factory workers, without losing the sense of gratitude that started it all.
Choosing to launch from the top of Merdeka 118, timed with Malaysia's independence season, feels less like a marketing stunt and more like a statement: that homegrown products, made by everyday Malaysians, deserve to stand at the very top too.
And by handing the mic to other small businesses once his own product sells out, KA is doing something even better than building his own brand, he's lifting others up along the way. That's the kind of success we're always glad to report on.
