2025-03-14

Cho Seng Lim – The Bridge Between Customers and Innovation

Cho Seng - Product Owner på Nor:disk - tar en kaffe med en kollega och ler.

Cho Seng Lim has been working at Nordisk Clean solutions (formerly Granuldisk) since 2016. Today, he is a Product Owner, serving as the link between customer needs and the product development. Two years ago, he left Singapore’s tropical heat for Malmö — a change he quickly adapted to, even though the darkness can be challenging.

- My energy levels were low this winter. The lack of sunlight is a challenge, he admits with a smile.

But Cho Seng quickly felt at home. From day one, people in stores spoke Swedish to him, assuming he was a local. And at the office, he already knew half of the team, which made the transition smooth.

Agile and Always Adaptable

Cho Seng started at Nor:disk as an Area Sales Manager for East Asia. When the company introduced an agile working model, the role of Product Owner was created — an ideal fit for him, given his engineering background and sales experience, ensuring that customer needs are integrated into product development.

- I don’t have direct experience in product design, but my role is to ensure that the needs of both our colleagues in other departments and our external customers are reflected in the development process. I work to understand their challenges and relay that feedback to the R&D team, says Cho Seng.

Cho Seng appreciates Nor:disk’s ability to adapt to changing market requirements. Nor:disk reviews the most important goals every three months, and this agility allows them to fine-tune increments when developing solutions.

A Food Lover’s Career Journey

A sabbatical year in various professional kitchens led him to leave the printing industry for sales within the kitchen equipment sector.

- The printing industry was… pretty dull. Food is much more fun! says Cho Seng.

In his free time, Cho Seng plays tennis three times a week or travels with his wife—always on the lookout for new culinary experiences.

- Malmö is perfect with its mix of food cultures, just like Singapore. That makes it feel even more like home, Cho Seng concludes.