Samantha Low · Dunstan Too

Co-Founder • Founder of dré Coklat

“At dré Coklat, we believe that chocolate is more than a treat;
it is a cultural experience!”

At the heart of dré Coklat, Sarawak’s premier artisanal chocolate brand, lies a story of passion, heritage, and modernity. Co-founders Samantha Low and Dunstan Too have masterfully transplanted Borneo’s rich cocoa legacy to Penang’s shores, crafting a luxury experience of tradition and contemporary flair. Their creations, elevated by innovative techniques, are redefining Malaysia’s gourmet landscape, one decadent bite at a time.

Samantha Low, the brand’s creative force, discovered her calling through a serendipitous encounter with Borneo’s cocoa traditions. A seasoned entrepreneur with a background in international business and marketing, Samantha built her career curating beauty brands, orchestrating high-profile events, and consulting for luxury hotels. Yet, it was Dunstan Too’s insight into Sarawak’s culinary gems—particularly the caramel-like Gula Apong (nipa palm sugar)—that ignited her ambition to bridge Borneo and Penang through chocolate. “We wanted to honour heritage while making it accessible,” she explains. “Chocolate became our medium to tell Borneo’s story.”

Dunstan, a University of Melbourne graduate and fourth-generation scion of Boon Seng Seafood Industries, brings operational brilliance to the partnership. His childhood in wet markets and factories instilled a grit that now fuels dré Coklat’s precision. “Growing up, I learnt that quality is non-negotiable,” he says. From optimising supply chains to strategic expansions, his meticulous approach ensures each chocolate creation embodies both artistry and excellence.

Launched in 2024, dré Coklat is a showcase of Sarawak’s cocoa, sourced from smallholder farms, and the distinctively caramel-like Gula Apong. Their signature Coklat Salji is a favourite among chocolate enthusiasts. Made with velvety Sarawakian cocoa powder and delicately dusted to mimic snow (salji in Bahasa Malaysia), it epitomises their philosophy: simplicity with soul, where each piece melts into a symphony of earthy notes and subtle sweetness.

But innovation is never far behind. The brand’s award-winning Bamboo Cake recently earned three significant accolades at the prestigious Le Cordon Bleu Honor ceremony in Shenzhen, China; The Black Pearl Dishes Award, the Intangible Cultural Heritage – Famous Gourmet Award and the Intangible Cultural Heritage – Signature Star Dish Award. “It is all about reimagining tradition, preserving flavours and evolving them,” Samantha notes.

They were also awarded the Best Handcrafted Chocolates (Borneo) at the recent ASEAN Food & Travel Awards 2025 (AFTA) for their quality and for bringing authentic Bornean flavours to the forefront of the regional food scene.

dré Coklat’s new Penang flagship on Weld Quay (Pengkalan Weld) is the perfect match of Sarawakian warmth and George Town’s heritage charm. Rustic timber accents and warm lighting evoke Sarawak’s rainforests, while a state-of-the-art kitchen ensures consistency as the brand scales. A second outlet at Penang International Airport, in collaboration with Kueh-Kita, introduces travellers to a modern Malaysian pantry, combining traditional flavours with modern twists.

With a RM1 million investment and a new Batu Maung production hub, dré Coklat is poised for national growth, including a Kuala Lumpur debut. Licensing opportunities further invite entrepreneurs to champion Borneo’s flavours. Yet, expansion never overshadows ethos: the brand holds the Malaysia Book of Records title for Most Chocolate Cubes Sold for Charity.

“Each chocolate we create is a story wrapped in flavour,” Dunstan reflects. From cocoa pod to truffle, dré Coklat’s journey is one of cultural guardianship and global ambition. For connoisseurs and casual indulgers alike, dré Coklat offers an invitation to savour heritage, craftsmanship and celebrate the universal love for chocolate. 

“With every bite, we want people to experience a piece of Sarawak’s rich culinary history.”