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May 25, 2024

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Anna Fang is the CEO of ZhenFund, an early-stage venture fund that has invested in over 600 startup companies, particularly in e-commerce and AI, with successful investments in unicorns like RED (XiaoHongShu), Perfect Diary, and Horizon Robotics. Anna began her career in investment banking at JPMorgan in New York City and later helped expand M&A efforts at GE China before joining ZhenFund in 2011.

In a recent interview with AHN Ventures, Anna shared insights about her venture capital journey, the high standards ZhenFund maintains for selecting founders, and the evolving landscape of early-stage investments. Read through to learn more:

HanYue: What inspired you to start Zhen Fund?

Anna: I began building Zhen Fund in 2011 after a significant tenure at GE. The catalyst was a conversation with a Graduate School of Business friend who was with Sequoia China about initiating a Y Combinator-like model in China. During this period, I met Mr. Xiaoping Xu, whose vision was truly inspiring. Additionally, the vast opportunities in China’s entrepreneurial landscape were too compelling to ignore.

HanYue: You are one of the pioneers in China’s venture capital industry. How has being an investor changed over the years?

Anna: Ten years ago, being a VC wasn’t as glamorous as being a private equity or angel investor. The scene was quieter. Entrepreneurship wasn’t as trendy, so it was easier to find thoughtful, high-caliber founders. Our first fund was $15 million, and we made 16 investments, including Xiao Hong Shu, which topped lifestyle app charts, and Huobi, HTX, which became China’s largest crypto exchange, and Deeplint, which went public. The VC scene entered a hype cycle from 2014 to 2020, with an overwhelming amount of money chasing deals. It felt wasteful to me. Now, with a ‘VC winter,’ I appreciate the slower pace that allows for more selective investments.

HanYue: Can you discuss the high standards Zhen Fund maintains when selecting founders?

Anna: There’s a high bar, especially for AI nowadays. Founders must deeply understand the technology. For example, we invested in Zhilin Yang, a renowned and famous PhD.  Zhilin Yang is the founder of Moonshot AI, with a ChatGPT-like product Kimmy Chat.When I was looking for interns, there are kids these days who would say ‘whoa, you invested in Dr. Yang? That’s so cool. I want to work for you.’ Interns want to work for us because we invested in Yang, that was really something special.

HanYue: Yodu achieved many significant successes with your first fund. What excites you currently?

Anna: Lately, I’m fascinated by AGI and the global integration of foundational models into robotics. There’s also a burgeoning interest in applications built on these models, alongside video and productivity apps like monaco.im and max.me. Observing how human and AI co-pilots can coexist and interact is particularly intriguing.

HanYue: You’ve invested in many successful founders. What traits do they share?

Anna: It all boils down to hustle – your organization’s name Asian Hustle Network really speaks volume by the way. Successful founders are not afraid to get out there and continue to network. They have an infectious enthusiasm. Even I had to do it once. When I was just getting started, I would put ‘send me deals’ directly in my email signature.

HanYue: What challenges do early-stage startups typically face, and what advice do you have for navigating these challenges?

Anna: All successful companies have experienced moments where they almost didn’t survive, be it due to regulatory issues, cash flow problems, or founder conflicts. My advice is not to be phased by difficulties. Believe that you will pull through. Having mentorship is also crucial as it provides support and helps solve problems together.

One thing I really love about angel investing is the thrill of being the first to adopt new and innovative ideas, always staying alert and aware of emerging trends. Emma and I often joke about not being the top students at Stanford, always admiring how incredibly smart our classmates are. 

Bob taught me the essentials: reviewing the team page – I often feel like an admissions officer searching for predictors of future success. It’s like trying to find Yao Ming among a crowd of tall people—a search for standout talent in a field of strong contenders. 

With everything changing so fast, I am more excited about looking for really thoughtful founders. For example, I am really excited about this one young man, who used to my intern, he could just sit there and talk about the macroeconomy trends forever. And the way he thinks about what might become popular among young people continues to impress me. For example: The younger generation embraces ‘YOLO’—living in the present. And as a founder, you will need to think about new hobbies and cultural shifts that might emerge, and find ways to take advantage of that. 

HanYue: As a lecturer at GSB and a seasoned investor, how do you differentiate in a crowded VC landscape?

Anna: Our differentiation lies in our founder-first approach and our simplified, transparent investment process. Even when we pass on an investment, we provide thoughtful feedback. Zhen Fund is not just about funding; it’s about fostering a community and offering programs like the EIR and Ostrich Club that systematically identify and support potential top founders. We want to build a supportive community. 

Edwin: What trends from China do you see influencing the US, and vice versa?

Anna: E-commerce platforms like Shein and Temu are leading trends, with TikTok’s integration of e-commerce being particularly noteworthy. We’re also seeing interest in replicating China’s online education model and infrastructure globally. Additionally, attempts to mimic the success of businesses like Luckin Coffee in various international markets highlight the growing influence of Chinese business models abroad.

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Fifth-generation Entrepreneur Reimagines NYC Chinatown Landmark While Preserving Cultural Traditions

Even though times are tough and New York’s Chinatown is on the verge of dying, there is one place where things appear to be mostly the same as they have always been.

Since Mei Lum started volunteering as a child, Wing on Wo & Co has been run by her family. Brilliant and creative heritage enterprises have withstood generations of economic ups and downs. Mei represents her family’s legacy and New Yorkers and future generations of Chinatown residents.

The 32-year-old fifth-generation owner has bigger plans. Mei revived Wing on Wo’s late-19th-century ambiance. The store was a meeting place, credit union, and informal post office for low-income Chinese employees during the Chinese Exclusion Act.

She wants to run things because she has always wanted to expand the store’s conceptual boundaries. “A business doesn’t have to be so economically driven. There can still be genuine connections, which sustain a community,” she told The Guardian.

Wing on Wo is still primarily run by the original family for over a century. For 30 years, Mei’s father Gary has chatted with clients at the counter. Lorraine, her mother, handles the website and order processing. Her 105-year-old grandmother, Nancy, promotes the store’s hand-painted wine cups, fish-shaped glazed vases, and elegant dinner plates on Instagram.

In 2016, her grandmother intended to sell the family-owned porcelain specialty shop, which was worth close to $10 million. Mei took over the business to preserve it and create a community hub. She was planning to study international relations at Columbia University, but she now wants to run the family business. She wanted the store to be a hub for activists and artists to fight gentrification and displacement.

As a result of the pandemic, Mei decided to focus her efforts on online sales, digital advertising, and social media. To ensure that the business is preserving tradition and shaping the future of Chinatown, she has added several new initiatives, such as youth programs, an artist residency, and a ceramicist fair.

Image Source: Korina Sanchez Youtube Channel

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This Street Vendor Selling “Magic Water” Proves That No One Is Too Small To Be Successful

Priscilla Cornejo, better known as Nanay Bebe to the local people (“Nanay” means mother in Filipino), has been selling her magical water to the community since 1980 in the Philippines. She is convinced that her drink’s distinctive flavor is why so many customers seek out her business.

Magic Water, or known to be its local term “Samalamig” is also recognized as a leading refreshing drink in the Philippines. Despite coming from modest means, Nanay Bebe makes it her mission each day to quench the thirst of those hungry for success.

She explained that her drink is not just ordinary cold water. It has clear agar, sugar, mineral water, and tons of ice. When the agar hits the ice, it tends to melt, creating the ‘magic water,’ that will surely quench your thirst. 

Her business may not look like much compared to big companies or restaurants, as she only sells on the street, but it has tremendous growth potential. Nanay Bebe sells her magic water for PHP5 or PHP10 ($0.08 or $0.17) in small plastic bags, cups or some customers even bring their own Aquaflask or tumblers. From what she described, weekly earnings for her business could reach PHP35,000 ($600).

An endless line of curious onlookers from the street awaits to sample Nanay Bebe’s magic water. Many online publications, including those dedicated to food and social news, have featured it. Even today, some people attempt to duplicate Nanay Bebe’s traditional drink formula.

Image Source: Binance

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From Gas Jockey To Binance CEO: How Changpeng Zhao Became Richest Man In Cryptocurrency

Binance is one of the most valuable cryptocurrency exchanges in the world as of today, and its founder and current CEO is Changpeng Zhao, according to the Bloomberg Billionaires Index, had a net worth of approximately $30 billion, which placed him in 33rd spot on the list of the world’s richest people.

Early on in life, Zhao was born into a family of educators in a rural village in Jiangsu province, China. He claimed that as a child living in rural China, he had to endure food rationing. His family immigrated to Canada in the late 1980s and felt incredibly fortunate to have been able to leave China.

When Zhao and his family moved to Canada, he worked several part-time jobs, including one at McDonald’s. He attempted to earn money at 14 by working at a Chevron gas station and as a volleyball referee.

He studied computer science at McGill University in Montreal, where he developed an interest in technology similar to that of his father, a math prodigy and programmer in his teens.

Zhao began coding when he was only 16 years old and took programming classes in high school before enrolling at McGill University.  After finishing college, Zhao worked at the Tokyo Exchange and then at Bloomberg in the Tradebook department from 2001 to 2005. Zhao left his job in 2005 to become a partner at the Shanghai firm Fusion Systems, which developed software for the financial markets. 

After discovering Bitcoin in 2013 while playing poker, he went all-in on crypto and committed his life to it. He even gave up his home to fund his Bitcoin investment. He persisted, even as the value of bitcoin dropped from $600 to $200 after he bought it.

Being a tech leader at Blockchain, a cryptocurrency wallet provider, and OKCoin, a cryptocurrency marketplace, Zhao decided to create his exchange, combining the efficiency of high-frequency trading platforms he had previously developed with the potential of cryptocurrencies. Thus, he started Binance with a $15 million initial coin offering.

However, getting to the top is more complicated than it seems, especially for Binance. When Binance’s cryptocurrency, BNB, dropped in value below its ICO price, Zhao and his early colleagues were forced to adapt quickly to changing market conditions.

As a result, Zhao initiated the initiative to make Binance a distributed organization with a flexible international staff. He was also instrumental in growing Binance into a user-friendly platform with maximum bandwidth, low fees, and other benefits.

In a relatively short period, Binance’s offering became too attractive to the cryptocurrency community to be held back by persistent difficulties. Six months after its launch, Binance soared to the top of the cryptocurrency exchange rankings, which remains to this day.

He is now widely known by his alias CZ and is widely regarded as the cryptocurrency industry’s most influential and prosperous figure. His majority stake in the cryptocurrency platform is responsible for much of his wealth at around $30.6 billion. Since the exact value of Zhao’s cryptocurrency holdings is unknown, Bloomberg’s blog post reported that it did not factor them into his wealth.

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A Culinary Adventure With Mark Wiens On HBO Go To Debut This November

As the nation’s most famous foodie Mark Wiens is coming back to HBO Go with his very own show. He is currently located in Thailand and is a co-owner of Phed Mark, a popular Thai eatery known for its “very spicy” pad krapao.

A small look into the culture of Singapore will be presented in the Food Affair with Mark Wiens episode that will be made available on HBO GO on November 18th. Food is a serious matter; for Mark, it is not simply about consuming food; instead, he will bring each dish’s cultural and traditional elements to life.

The six-part series will feature him shooting the breeze up with everyone from Michelin-starred chefs to legendary street food vendors in Singapore.  He is impressed but used to being delighted by the city because it is home to more than fifty restaurants with Michelin stars and over sixty entries in the Bib Gourmand guide.

Mark found it inspiring to hear how the owners of different restaurants came to follow their dreams and create the unique cuisines they do today. ”It’s undeniable that food is at the center of all our lives, and that’s what brought us all together,” Mark shared.

The 36-year-old food enthusiast has persisted in pursuing his hobby of food vlogging, and he frequently takes the 9.3M audience of his YouTube channel around the world as he samples a variety of mouthwatering cuisines. The expressions on his face communicate to anyone who watches him exactly how delicious each dish is.

Follow Mark as he explores all aspects of Singapore’s food culture, from hawker centers and high-end restaurants.