Pei-Si Lai takes helm at GXS Bank; Kaushik Chowdhury steps up as GXBank CEO
KUALA LUMPUR: GXBank, the digital bank subsidiary of GXS Bank in Malaysia, has announced the appointment of Pei-Si Lai as the group CEO of GXS Bank. The appointment will take effect on June 1, 2025.
Lai, who is currently the CEO of GXBank, will succeed Muthukrishnan Ramaswami, the current group CEO, upon his retirement.
In a statement, GXBank said Kaushik Chowdhury, the current deputy CEO and chief commercial officer (Retail), will succeed Lai as the CEO of GXBank in Malaysia.
He will be supported by Hildah Hamzah, who will take on the role of deputy CEO and chief operating officer, along with the existing management team.
GXBank is a subsidiary of GXS Bank Pte Ltd, the digital bank joint venture between Grab Holdings Limited and Singapore Telecommunications Limited (Singtel).
GXBank is also owned by a consortium of other Malaysian investors, including Kuok Group.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
New Straits Times
7 hours ago
- New Straits Times
Traditional Kedah dish takes top prize at Genting Culinary Classic competition
PAHANG: A traditional Kedah dish has claimed the top prize at the Genting Culinary Classic 2025 competition today. Out of 20 finalists, Budiman Bistari Mohamed from Batu Kurau, Perak, emerged as the grand national winner with his signature dish, ayam golek with buah kulim, served alongside nasi lemuni, herb salad, and fried eggplant with wild petai (stink beans). The 50-year-old executive sous chef at Le Méridien expressed his delight at being able to showcase local ingredients on a national platform. "I'm extremely happy to have brought Malay food to this stage, all the way from Kedah. "Many of the ingredients I used today are unfamiliar to the younger generation, but we have a rich catalogue of herbs that we should be proud of and share with the world," he said. Budiman said that he had practised the recipe extensively at home, with the help of his mother and grandmother, whose support was instrumental in perfecting the dish. "The preparation wasn't too difficult because they were with me throughout the process, even enduring the long hours. "If I didn't know something, I'd ask them, and they'd guide me patiently," he said. With over 30 years of culinary experience, Budiman hopes to integrate traditional home-cooked dishes into hotel cuisine and prove that Malaysian heritage food deserves a place in modern dining. As the grand national winner, Budiman received a cash prize of RM20,000, in-kind prizes worth RM5,000, and the opportunity to showcase his winning dish at Resorts World Genting's food and beverage outlets. The Genting Culinary Classic 2025, a nationwide culinary competition, was launched as part of Resorts World Genting's 60th anniversary celebrations. It was organised in collaboration with the Hospitality Asia Platinum Awards (Hapa) Group Sdn Bhd and in association with the Ministry of Tourism, Arts and Culture. After a rigorous selection process involving more than 120 aspiring cooks from across the country, 20 finalists were chosen to compete on June 10 and 11 at the Genting International Showroom (GISR). Open to chefs and cooking enthusiasts aged 18 and above from all culinary backgrounds, the competition celebrates Malaysia's diverse food heritage. This year's judging panel featured renowned culinary figures, including celebrity chef Martin Yan and MasterChef Malaysia judge Mohd Johri Edrus, who offered valuable insights and feedback during the judging process. "All the contestants put their heart and soul into their dishes, whether they were professional chefs or passionate home cooks. "There are still many people around the world who aren't familiar with Malaysian food, and competitions like this can help introduce it to a global audience," said chef Yan. Riding on the success of this year's event, the Genting Culinary Classic is set to return for its second edition in 2026, continuing its mission to spotlight culinary excellence in Malaysia.
The Sun
8 hours ago
- The Sun
RM30 mixed rice drama: Customer gets 'reality check'
WHEN a regular customer's shock over his bill meets a no-nonsense vendor's breakdown – the internet couldn't stay neutral A seemingly ordinary lunch turned into a viral social media drama when a longtime customer got the shock of his life over a RM30.20 mixed rice bill in Taman Sentosa, Johor – and the vendor's savage response has Malaysia picking sides. ALSO READ: 'It was cheap' – M'sian influencer cooks RM4k worth A5 Wagyu rendang, internet divided The Customer's Shock: 'Really Kena Slap' The man, who claimed to be a loyal patron for over a decade, took to Facebook expressing his disbelief at the hefty bill for what appeared to be a simple meal. 'Curry chicken 1 piece, braised pork and egg and curry vegetable. I was shocked when asked to pay. I didn't ask how much per item,' he wrote, sharing a photo of his plate taken from what the vendor later called a 'misleading angle.' Having watched the business grow 'from push cart to opening an outlet' and being a regular customer enjoying their 'famous fried chicken for 10 years,' he felt blindsided by the RM30.20 charge, describing it as getting 'really kena slap.' Vendor Fires Back: 'Are You Not Aware?' But the stall owner wasn't having any of it. She hit back with a detailed breakdown that had netizens doing quick math: White rice – RM3.50 Curry chicken (small pieces) – RM5.00 Braised egg – RM1.50 Vegetables – RM2.50 Braised pork – RM15.00 Tea – RM1.00 Plus 6% SST The vendor didn't stop there. She called out the customer's photo angle, saying: 'If you want to take a photo, take it from above and not from the white rice's angle. Are you not aware of how much braised pork you took?' Speaking to China Press, she revealed that braised pork costs RM5-6 per scoop, and the customer had taken more than two generous scoops. She even admitted she initially wanted to photograph the impressive portion for promotional purposes but changed her mind when she saw his unhappy expression. Internet Goes Wild: Team Customer vs Team Vendor The post exploded online, with Malaysians firmly divided into camps: Team 'Customer Should Know Better': 'Self-serving or attendant served you? If it was self-serving, then you should bear the costs happily because you took too much meat, which are very expensive nowadays,' commented Desmond Wong, echoing many who felt the customer got what he loaded onto his plate. Team 'Transparency Matters': Others felt the pricing should have been clearer upfront, especially for a longtime customer. Team 'Evidence Everything': 'After I read the comment, I just want to recommend next time you should take a video from every angle,' Andy Low wrote, throwing shade at the photo controversy. The Real Winner: Malaysian Food Drama What started as one man's lunch complaint has become the latest episode in Malaysia's rich tradition of viral food controversies. The incident highlights the eternal struggle between customers wanting value and vendors dealing with rising costs – all played out in the court of public opinion. Whether you're Team Customer or Team Vendor, one thing's certain: this RM30 mixed rice has served up more drama than most reality TV shows, proving once again that in Malaysia, food isn't just sustenance – it's serious business. The moral of the story? Maybe ask for prices before loading up that plate – or at least take your complaint photos from a better angle.
Malaysiakini
8 hours ago
- Malaysiakini
Zafrul to visit Washington on June 18 for tariff talks
Investment, Trade, and Industry Minister Tengku Zafrul Abdul Aziz will travel to Washington, United States, on June 18 to resume negotiations over tariffs imposed on Malaysian goods. Zafrul said he briefed the cabinet earlier today on the upcoming visit. 'I will be going to the United States next week, and we will...
