Chunk & Dunk isn’t just a catchy name—it’s a fast-growing dessert brand founded by content creator turned entrepreneur, Adam Shamil. Known for his viral videos, Adam applied his creativity to the food scene in Sabah, launching a retro-inspired cafe that offers croffles and Korean shaved ice. In less than a year, the brand has become a local sensation, selling over 100,000 croffles and generating RM1.1 million in revenue.
Starting with a Sweet Vision
Adam didn’t follow a traditional business plan when he started Chunk & Dunk—he followed his gut. Spotting a gap in the Sabah market for trendy desserts like croffles and shaved ice, he trusted his instincts and poured RM200,000 of his own savings into launching the first outlet. His dream was to bring a nostalgic, American diner-style experience to Kota Kinabalu, and he stayed true to that vision from the start.
The concept took off almost immediately. Customers were drawn to the unique offerings and bold, retro ambiance. The brand’s quick success proved there was a strong appetite for innovative dessert concepts in East Malaysia.
Learning to Build While Growing Fast
As a first-time entrepreneur, Adam had to navigate unfamiliar territory. He learned how to register a business, file trademarks, and handle packaging all on the fly. One of the most expensive lessons? Finding out that his original brand name was already taken, forcing a complete packaging overhaul.
Despite early missteps, Adam’s biggest breakthrough came from surrounding himself with the right people. He credits much of Chunk & Dunk’s growth to his core team—friends who stepped in to manage operations and marketing, including former journalist Anthea Peter. With a strong foundation and a clear brand identity, Chunk & Dunk officially broke even within its first year.
Growing with Purpose and Staying Ahead
Chunk & Dunk now operates three outlets, including one in Sabah’s premium Imago Shopping Mall—a major milestone for a brand less than a year old. The team is now preparing to launch their fourth and fifth locations, which will expand the menu to include savory diner-style offerings like burgers, pasta, and fried chicken.
With over 150 franchising enquiries from countries like Brunei, Singapore, Australia, and Dubai, expansion is certainly on the horizon. But Adam remains focused on steady, sustainable growth. His ultimate goal? To make Chunk & Dunk a nationally recognized brand—and eventually, a global one—without compromising on quality or identity.
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