Factors driving escalating ‘quiet quitting' trend
According to Gallup's State of the Global Workplace survey, only 21% of employees worldwide are engaged while 59% are quietly disengaged or 'quiet quitting'.
Licensed recruitment agency Talentvis Malaysia executive director Serene Koh said these underlying issues not only reduce individual productivity, but also lower team morale, strain mental and physical health, and on a broader scale, impact national economic performance.
'We are also seeing a clear shift among Gen Z professionals as they are no longer just looking for a job, but a workplace that aligns with their lifestyle and values.
'They prioritise work-life balance through flexible working arrangements, expect clear growth and development plans, and seek purpose in the work they do. They want to feel that their contributions matter.
'In today's competitive labour market, these changing dynamics are forcing employers to rethink how they engage, retain and grow their talent,' she told theSun.
She added that given the shifts in the post-pandemic job market, effective employer branding hinges on authenticity and adaptability, and must reflect the real employee experience, not just curated messaging.
She also said key elements include legitimacy, openness and the ability to evolve alongside changing workplace policies and expectations.
'Companies that succeed in employer branding are those that align their internal culture with their external promises, building trust with current and potential talent.
'When employees feel that their experiences match what was advertised, it fosters loyalty, engagement and a stronger sense of purpose, which are essential elements in today's competitive talent landscape.'
Koh said enhancing employee experience through better communication and engagement is crucial, not only to retain current talent but also to attract
new candidates.
'Looking ahead, the kind of workplace culture that would best support resilience and talent retention in Southeast Asia is one that embraces diversity and inclusion, fosters a high-trust environment with open communication, and prioritises employee well-being and growth opportunities.'
She added that such a culture encourages people to bring their full selves to work, adapt to change more effectively and remain engaged for the long term.
'It is about creating a workplace in which people feel heard, supported and empowered to grow,' she said.
Talentvis regional human resources lead Catherine Wee said companies today face growing challenges in retaining top talent, particularly among younger employees.
In Southeast Asia, where millennial and Gen Z workers make up more than 50% of the workforce, expectations have changed.
The Randstad Workmonitor 2025 report revealed that 57% of Malaysian workers, rising to 58% among Gen Z and millennials, would leave their jobs if they did not receive adequate career development support from their managers.
'Many also leave due to limited internal mobility and lack of clear development pathways, with younger professionals expecting opportunities for cross-functional exposure or project-based roles.
'Workplace culture and leadership style play a critical role as this generation values open communication, psychological safety and inclusive leadership,' she said.
She also said younger talent places high importance on transparency in compensation and fairness in career advancement, and many are disengaged when companies fail to offer personalised career planning and recognition.
'The concept of employee engagement has significantly evolved in the post-pandemic era, shifting from physical presence to emotional connection. The focus is now on impact and involvement rather than just attendance.
'In retaining Gen Z and millennial talent, companies must balance flexibility with accountability. This means not just offering remote or hybrid options, but also doing so with clear goals and expectations,' she said.
Wee said career growth should be embedded in the role itself, with managers empowered to act as career coaches, offering personalised guidance to help young employees grow according to their aspirations and learning styles.
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The eatery is perpetually packed and often boasts long, teeming queues during lunch hour. Interestingly, for the first year, fish and chips wasn't even on the menu as it took Koh that entire year to figure out how to make the best possible version of it. He received valuable feedback from his parents. 'When I first developed my recipe in Britain in the dorms, my local housemates were my focus group and they really liked my recipe. 'But when I brought it back for my mum and dad to try, they were like 'There's no way this would fly in this part of the world'. They told me outright that there wasn't enough flavour or depth to it. 'I thought I had the perfect recipe, but then I spent a year trying to get it right. In the end, I think it was a good thing we waited that long because when we finally got the right one, it took off immediately,' he says. So why open in Malaysia? 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'We felt that to come full circle in our 10-year anniversary, we wanted to pay homage to our hawker stall roots and continue to make our fish and chips affordable. No way can we sell it at our current prices if we were paying RM50,000 in rent. 'Which means fewer people will be able to eat it and that defeats the purpose again,' says Koh. At Lad & Dad here, fish and chips reigns supreme. There are only two fish options – Norwegian haddock or perch sourced from the region. On the chips front, you can opt to have thick-cut or the more popular thin-cut fries. Served alongside this are a selection of sauces like classic tartar sauce, mushy peas, malt vinegar, curry sauce and the KL-exclusive sambal aioli. Each order of fish and chips comes with a choice of two sauce accompaniments. The perch is sourced regionally and has a crackly outer skin that yields to incredibly flaky flesh within. Start with the Classic Perch Fish & Chips (RM29.90). The batter that took Koh over a year to perfect is made up of a range of proprietary herbs and spices like salt, pepper, rosemary, thyme, paprika and other ingredients that cannot be disclosed. But trust me when I say that all the hard work was oh-so worth it. Because this is a fish that has been battered and fried to absolute perfection and retains a crispy, crackly carapace that is an absolute auditory and sensory delight. The batter itself is laced with a multi-dimensional flavour profile – there is a herbaceous underlay and a touch of spice gilding its core structure and this is what gives it an edge over conventional fish and chips. Each mouthful delivers a power-packed textural odyssey – first landing on a brittle crunch that then segues into sweet, tender flesh within. If you're opting for the thin-cut fries to accompany your fish, you'll marvel at how each long spud baton is crisp on the outside yet succumbs willingly to starchy innards that are insanely addictive. From the sauce selection, the classic tartar sauce delivers a creamy yet lightly acerbic counterpoint to the fried fish while the sambal aioli hits all those spicy high notes and then some. Opt for the Norwegian haddock with thin cut fries if you want to indulge in a crispy, crunchy, flaky, voluptuous slice of fish. If you're opting to indulge, then sample the Premium Haddock Fish & Chips (RM51.90). The haddock is extraordinarily good – a fat, voluptuous slice of fish with flaky, voluminous flesh that is the gift that keeps on giving. Pair this with the thick-cut fries and enjoy the sumptuous, hedonistic journey to nirvana. Wash down all this goodness with the House Made Lemonade (RM9.90) which is made with freshly squeezed lemons and is a potent citrus siren designed to sluice through the richness of the fish and chips with lethal efficiency. Moving forward, Koh says there are already plans afoot for expansion in the Klang Valley and beyond. 'Expansion is definitely in the works. But we want to take it slow. We want to make sure we find the right group of people to work with,' he concludes. Address: Lot G-30, Ground Floor, Wisma Cosway, 88 Jalan Raja Chulan, 50450 Kuala Lumpur Open: Mondays to Saturdays, 11.30am to 2.30pm; 5pm to 8pm
