THE FOUNDATION
At the core of Culex Hospitality's financial stability and operational success is the partnership of Poon Haemapun and Sievert Larsson. By combining deep local industry knowledge with global business foresight, they have guided the holding group from a single startup eatery to a leading regional hospitality holding with 10 operating locations and a dedicated central food factory.
CEO & Co-Owner
Co-Owner
OUR TIMELINE
Culex Hospitality is established in Dubai. The first Little Bangkok outlet opens on Sheikh Zayed Road (UP Tower, DIFC), introducing urban Thai street-style dining to the UAE.
Little Bangkok expands rapidly to JLT, Oud Metha, Motor City, and Silicon Oasis. The workforce grows to over 150 staff members as the brand cements its position as the UAE's favorite Thai dining concept.
To secure consistency and quality across expanding locations, we inaugurate our dedicated central production facility and logistics warehouse in Dubai Investment Park (DIP).
To address the demand for budget-friendly quick-service meals during the global pandemic, we launch Super Bowl Asian Cafe in JLT Cluster X, backed by the central production kitchen.
Opening of our 8th Little Bangkok outlet in Dubai Hills. Concurrently, our DIP facility expands wholesale operations under Culex Food Production, supplying frozen dim sum to GCC aviation and luxury hotels.
Today, Culex Hospitality commands a portfolio of 10 outlets and a state-of-the-art central kitchen, opening regional expansion opportunities to master franchise partners across the GCC.
THE ENGINE ROOM
Our state-of-the-art facility in Dubai Investment Park (DIP-2) serves as the operational backbone of Culex Hospitality. By centralizing ingredient processing, base sauce preparation, and dim sum manufacturing, we solve the two biggest hurdles in the F&B sector: food safety inconsistencies and operational inflation.
