DayOne raises RM15 billion in green financing to develop Johor data centres
[KUALA LUMPUR] Singapore-based DayOne Data Centers has secured RM15 billion (S$4.6 billion) in dual-tranche green financing to support capital expenditure to develop its Johor data centres, setting a record for sustainable data centre funding in Malaysia.
OCBC, in a statement on Wednesday (Jun 11), said the financing facility comprises a RM7.5 billion Murabahah term financing facility and a US$1.7 billion offshore term loan. (Murabahah term financing is a method of financing following Islamic finance principles, in which a bank or financial institution sells an asset to a customer at a cost-plus-profit price, rather than charging interest.)
Structured under Green Loan Principles, the proceeds will be used for refinancing and capital expenditure for DayOne's data centres that meet or are expected to meet LEED 'Gold' certification or higher, in line with the United States Green Building Council's standards. (LEED is Leadership in Energy and Environmental Design.)
The deal drew strong interest from among local and international banks, achieving an oversubscription of two times, said OCBC.
OCBC Bank (Malaysia) and its parent, the Singapore-based Oversea-Chinese Banking Corporation, acted as joint coordinator, mandated lead arranger and bookrunner (MLAB), as well as green financing coordinator; OCBC Bank was also the joint syariah adviser.
Tan Chor Sen, chief executive officer at OCBC Bank, said: 'As a key MLAB, we supported DayOne with one of the highest underwriting commitments, reflecting our commitment to fostering a sustainable future that aligns with our leadership in responsible finance.'
OCBC's senior banker and head of investment banking, Tan Ai Chin, said the innovative 'double-green' structure – merging Islamic and ESG financing – sets a new benchmark for the market. 'We remain dedicated to delivering tailored ESG financing solutions to support sustainable digital infrastructure ecosystems,' she said.
Other participating MLABs were CIMB Investment Bank, CIMB Bank Singapore, Crédit Agricole Corporate & Investment Bank, DBS Bank, Maybank Investment Bank, Standard Chartered Bank Singapore, United Overseas Bank and UOB Malaysia.
Headquartered in Singapore, DayOne is a fast-growing global digital-infrastructure platform with operations across Tier-1 and emerging markets, including Malaysia, Indonesia, Thailand, Japan and Hong Kong.
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Sign Up Sign Up Investing in local talent That investors are skittish about putting money on local talent goes without saying. Tam notes how he had approached two F&B groups with his idea for Willow, but did not hear from one and was rejected by the other for being too young. His luck changed when he met Lim Kian Chun, then in the early days of Ebb & Flow Group, but even he 'had doubts about me, being local and unproven'. After much convincing, Lim invested a modest amount, and the rest is history. Wee Teng Wen, the founder of The Lo & Behold Group who is known for his support of local talent, observes that 'it's not always a level playing field' when it comes to restaurant investment. 'For a long time, chefs with international experience or big-name mentors tend to get more attention, as larger hospitality players tend to rally around something familiar or already validated. Local chefs sometimes have to work harder to prove their ideas are worth backing, especially if they're trying to do something that doesn't fit neatly into existing categories.' Law Jia-Jun, chef-owner of Province. PHOTO: PROVINCE 'There is pressure to prove that my food can be seen as comparable or equal to that of non-Singaporeans, especially those who are known at home and abroad,' says Law Jia-Jun, who opened his restaurant, Province, in 2023. 'Like it or not, platforms like the Michelin guide shape public and investor perception, and most of the Michelin restaurants here are helmed by foreign chefs.' So far, no Singaporean chef-fronted restaurant holds more than one star, and this feeds 'a certain perception about who is 'worthy' of recognition'. Province serves progressive Singaporean cuisine. PHOTO: PROVINCE He recalls a recent conversation with another chef who had plans to open an izakaya. 'Their investors felt that it would be easier to market the concept if it were fronted by a Japanese chef. That struck a chord with me, because it seems like there's something about Singaporean culture that is unsure how to value things if there isn't some foreign pedigree burnishing its credibility or desirability.' Defining a Singaporean chef For veteran chef Han Li Guang of the one-Michelin-starred Labyrinth, it has been a long journey of 11 years to evolve as a Singaporean chef. Even today, there is still a stigma about paying a premium for what locals see as 'mod-Sin', or elevated hawker food. 'While Singaporeans are becoming more receptive to modern ways of interpreting heritage food, it's not to the extent of Seoul or Bangkok, where the population is much bigger,' says Han. Also, Thai and Korean cuisines have longer histories as well as more defined characteristics and flavours, unlike Singapore cuisine which is 'all over the place'. It is 'very hard to nail down, but at the same time, there's a lot of content out there, and that's what helps to keep Labyrinth unique'. He notes that skills-wise, Singaporean chefs score highly, thanks to the many Michelin-starred restaurants that give them the exposure and the training. What they lack is Asian cooking skills, which Han gripes is missing from culinary schools – which still emphasise Western techniques. ' It seems like there's something about Singaporean culture that is unsure how to value things if there isn't some foreign pedigree burnishing its credibility or desirability. ' — Law Jia-Jun, chef-owner of Province 'I had two young chefs who quit after three months because they were trained in French cooking and couldn't get used to using a wok. So they wanted to return to their comfort zone,' he says. Which begs the question: Who is more Singaporean? 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