Beyond daily canteen service, we cater wedding banquets, corporate events, baby showers, and birthday parties — working with every client to build a menu that reflects their own taste and identity.
Our team is passionate about food, sourcing the freshest ingredients we can find — including produce from our own 20-acre farm — and we never compromise hygiene or quality for price. From planning to clean-up, we handle every detail so you can enjoy your event.
S
Satisfaction
We deliver satisfaction to every customer and client, on every plate.
M
Measurable
We practise measurable performance ratings to guarantee quality.
A
Affordable
Prices are reviewed constantly against market standards.
R
Rationale
We stay open to constructive feedback that drives improvement.
T
Teamwork
Concise communication keeps every team — front and back of house — driving toward the same goal.
Registered As
Apollo Residency Sdn Bhd
Reg. No. 1431829-V
Business Activity
Catering · Food Services
Event Organiser · Banquet Hall
Head Office
No. 248, Jalan Baru Batu Maung,
Batu Maung, 11960 Bayan Lepas, Penang
Reach Us
011-2912 3777
Apollorsb.pg@gmail.com
Decades of canteen and kitchen experience.
General Manager
Ahmad Nizam Aboo Batcha
Almost 10 years managing cafés and home-cook catering, blending local and foreign worker food cultures into marketing strategy.
Operation Manager
Jason Khor
17 years in canteen F&B — purchasing, menu planning, and sales strategy at Jabil, B Braun, Flex, Jinko Solar, Sony, and Plexus.
Business Development
Mohd Manik
16 years in F&B, including 6 years supervising the F&B process at Jabil and 9 years managing operations at Benchmark, JA Solar, Lumileds, Astec, and Honeywell.
HR Manager
Nor Fatihah Abdullah
5 years in education with a Master’s in Management & Administration — expert in people management and Halal documentation.
Finance Manager
Rekha
Seasoned in budgeting, analysis, and risk management — driving efficiency through data-led decisions.
Supported on the ground by an operations bench of 10+ staff — assistant managers, supervisors, cooks across Malay, Chinese, and Indian/Nepali/Bangladeshi cuisine, cashiers, and drivers — running morning and night shifts side by side.