A Chat with Alexis Sheum of Lex’s Patio Pantry

In this edition of our “If Found, Return to Malaysia” interview series starring local founders, BURO sits down with Alexis Sheum, founder and chef at Lex’s Patio Pantry, for a chat about the importance of community support and more. 

There’s nothing quite like the power of comfort food and nobody knows that more than Alexis Sheum. She grew up in the care of her grandmother, who was in charge of all the cooking at home. Before she was old enough to stand by the stove, she lingered around the kitchen door waiting for lunch and dinner. “I was the chubby kid hanging around the kitchen while grandma prepared lunch and dinner,” recalls Sheum. “After school, I’d come home and head straight to the kitchen to find food. Eating was my main passion as a child.” 

Eventually, Sheum became the designated cook for her household of nine. Using everything she learned from what could be called an apprenticeship under her grandmother, she was prepping, steaming, stir-frying, and serving meals herself. With this, it only makes sense that Sheum has gone down a food-forward path in her career. Not only is she equipped with the tools of the trade, but she also wields a sense of warmth that only home cooking can teach you. It is this very foundation that has made Lex’s Patio Pantry the beloved neighbourhood nook that it has become today. Ahead, we speak to Sheum about her life at the humble hangout. 

How did you know that a career in food was going to be a long-term part of your life?

It was always a dream of mine to operate a small neighborhood grocer, a place where people in the community could walk to for daily necessities and casually enjoy simple meals and beverages. I envisioned supporting small producers, local farmers, home bakers, and the hardworking uncles and aunties at wet markets by stocking my shelves with their produce and making it more accessible to everyone.

Interestingly, food was never meant to be the main focus at Lex’s. The meals we served were originally a way to optimise slow-moving grocery items. I’d incorporate ingredients from the pantry into simple dishes, hoping to inspire customers to try cooking with those same ingredients at home.

What started as a tiny grocery store with casual dining has evolved into something customers primarily visit for the food, and they browse the pantry while waiting to be served. So far, it’s been a beautiful, unexpected journey that has shown me that food isn’t just about eating. It’s about community, supporting local producers, and creating connections. That’s when I realised this wasn’t just a business venture, but truly my calling.

How did you settle on Lex’s Patio Pantry’s location?

I had several key criteria in mind for Lex’s Patio Pantry. It had to be pet-friendly, feature an outdoor seating area surrounded by lush greenery, and be situated in a residential neighborhood, where the community can easily get here by foot.

As fate would have it, I crossed paths with a friend I’d known for years who happened to show me this space. I fell in love with it almost instantly and I knew I’d found the right spot. I didn’t have to settle for something that was “almost right”. The stars truly aligned and I found the perfect space that made my dream a reality.

Of course, it took considerable time, effort, and a significant cash investment to transform the raw space into what Lex’s is today. But I was fortunate to have help from my brother, who’s an interior designer, which made all the difference in bringing my vision to life.

What made you decide to go the route of having a little casual tuck shop hangout as opposed to running a full–fledged restaurant or anything else?

I’m deeply inspired by the Japanese way of life, particularly how elderly husband-and-wife teams run small eateries across the country with such passion and dignity. I’m captivated by that humble yet passionate approach to their craft.

I’ve always envisioned running Lex’s with a skeleton crew: a shopkeeper to handle customers and take orders, a barista to make beverages, and someone to help me in the kitchen. It allows me to maintain quality control while building genuine relationships with our customers.

People often ask if I get tired of working such long hours at Lex’s, but I think about those elderly Japanese couples who’ve been running their shops for over 40 years with unwavering commitment. If they can do it, so can I. But I was going to do it my way. It was a conscious choice to stay small as it creates something that feels authentic to who I am.

What do you think adds to the charm of Lex’s Patio Pantry?

Definitely the patio! I’m grateful to be surrounded by nature every day when I show up for work. The lush greens and manicured bushes create this incredible sense of calm. Picture spending your mornings at Lex’s with a good book, your pet by your side, sipping hot coffee while listening to the sounds of nature in the background. In the evenings, you can unwind after a long day with a cold beer, accompanied by the gentle breeze and the quiet of the night. 

It’s an escape from the hustle and bustle of the city, even though we’re just a stone’s throw away from it all. Being so close to urban life yet feeling completely removed from it is really what makes this place special.

As a business owner in the food industry, how important is having a community in sustaining your business?

No man is an island, and that’s never been truer than in running Lex’s. I’m fortunate to have an incredible team who, over time, have learned the names of our regulars, their favorite orders, their quirks, their food allergies, and even the names of their pets. Since I’m usually in the kitchen preparing food, I rely on my team to welcome customers at the door. It’s wonderful to be able to greet someone by name when they walk in and then see familiar faces light up. During quieter moments, we’ll chat about our day, share laughs, and enjoy some friendly banter. It feels more like having friends over than running a business.

Because we’re not a corporate restaurant chain, we can genuinely appreciate and nurture these relationships with our regulars. The neighborhood community isn’t just important to our success, it’s fundamental to who we are. Without their support, loyalty, and genuine connection, Lex’s simply wouldn’t exist. We wouldn’t have gotten this far without them, and I’m truly grateful for every single person who’s made our little patio feel like home.

How do you keep yourself going every day?

The people. My customers expect me to open those doors every day and I have a team that depends on me. I can only imagine the disappointment if I didn’t show up. That thought alone gets me out of bed. Honestly, I genuinely love working at Lex’s. This has been my dream since I was in my twenties and now I’m living it. 

Sure, compared to corporate jobs, my hours are definitely longer. There are days when doubts creep in, when uncertainties and worries about tomorrow try to rain on my parade. But no matter how exhausted I feel physically, I’ve never once felt like I had to drag my feet to work. I’m fortunate to be able to do what I love everyday. Seeing a customer leave with a smile on their face is worth every sacrifice I’ve made. I wouldn’t trade this life for anything else in the world!

How do you choose which dishes make it to the specials board?

I plan my menu weekly by rummaging through my freezer and pantry to see what ingredients I can incorporate into dishes. To consistently meet expectations, I usually serve crowd favourites over the weekend—things like pan mee soup and dry chilli pan mee. A lot of the dishes I serve are based on familiar foods I enjoyed at home with grandma. To be honest, I often cook by memory, recalling everything she taught me. 

Some people have told me that my dishes aren’t “authentic,” but I’m not trying to mimic how other restaurants serve their food. I’m cooking the way it was made in my family kitchen. I love cooking without recipes—just like grandma used to do. For me, cooking at Lex’s feels like hosting friends for dinner at home. I put my heart and soul into every dish and genuinely enjoy sharing my cooking with people.

What is the thought process behind the curation of the goods at Lex’s Patio Pantry?

Local, small, intentional, and wholesome. These are the common denominators when it comes to curating for the pantry. I focus on pantry necessities I believe everyone should have—things like dry noodles, fuchuk (my favourite), fried shallots, garlic, and sambal. We also carry unique snacks and condiments from overseas AKA brands you won’t usually find in chain supermarkets. It adds an element of discovery to the pantry and customers love seeing and trying new products they can’t find elsewhere.

We recently befriended a chicken farmer in Broga Hills called Ayam Bahagia. After visiting their farm, it became clear to me how important it is to know where our produce actually comes from and how it’s processed. We now proudly use and sell Ayam Bahagia’s free-range eggs at Lex’s, and the customer feedback has been overwhelmingly positive. Lex’s was never meant to compete with chain grocers. With my background as a buyer at Ben’s Independent Grocer, I feel confident holding space for people who want to reconnect with their roots and learn about agriculture and farming.

Lex’s Patio Pantry has its fair share of community events. What has been your favourite event to plan or host so far?

Lex’s first anniversary was fun to plan as it felt like organising a big birthday party. I roped in friends from the industry to collaborate because celebrating that important milestone with the people who have supported us since day one meant the world to me. 

With that being said, ‘Fresh Off the Patio’, our biggest event of the year, is still my favourite. What made it special was how we engaged local producers and farmers, whose philosophies align perfectly with Lex’s values. Our customers discovered new vendors and products while supporting the local community. We’re actually gearing up for our next big celebration – Lex’s second anniversary on 26 October 2025 and we’re already looking forward to hosting another great event. 

What’s a compliment that you’ve been given that never fails to make you feel like what you do is worth it?

When someone told me that the food I served was so comforting it felt like eating grandma’s cooking, it really hit me. That compliment made me realise how many people don’t have the luxury of coming home to hot, homemade meals after a long day at work. Being able to provide that sense of comfort and warmth is rewarding. Knowing that I can give people even a small taste of that grandma’s love makes everything worthwhile.

If you were introducing someone to Lex’s Patio Pantry for the first time, what would you recommend that they order to eat and then buy in the store?

I’d definitely recommend something from our specials board, perhaps the Hokkien prawn mee or dry chilli pan mee, when available. Since we switched to Ayam Bahagia free-range eggs, I’d also highly recommend our eggs on sourdough. You can really taste the difference.

Once they’ve had their fill, they should treat themselves to local snacks like the heirloom rice crackers and appam balik crisps from Penang. For the pantry, I’d suggest picking up essentials like fried shallots, fried garlic, dried shrimp sambal, meesuah, and fuchuk—everything you need to whip up wholesome meals at home. I think these make the perfect introduction to what Lex’s is about: great food made with quality ingredients and pantry staples to recreate comfort at home.

For more conversations with Malaysian founders, click here. 

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