An entrepreneurial profile on how the Zubovskyy family fought to sustain Kapitan.sg. It chronicles their journey: moving to Singapore in 2004, starting a humble “Angmoh Dumplings” kiosk in 2019 with S$20–30k capital to test demand vulcanpost.com , then pouring “their entire life savings” (~S$50–70k) into opening the Maxwell restaurant in 2020 vulcanpost.com . The article details challenges faced – Covid-19 (lockdowns hit shortly after opening, forcing them down to one staff) vulcanpost.com , then war backlash (online negativity accusing them of promoting Russian food during the conflict) vulcanpost.com . Mark shares how they rebranded from the generic name Angmoh Dumplings to Dumplings.ru for clearer identity vulcanpost.com , then pivoted to Borscht (a Ukrainian dish) and finally Kapitan in 2022 to distance from politics vulcanpost.com vulcanpost.com . Mark reveals stark finances – the restaurant needs S$55k/month (rent, salaries, loans) to break even vulcanpost.com , and the family downgraded their lifestyle (sold car and bike) to fund it vulcanpost.com . After dropping out of NTU to help, he took only a minimal salary and even did modeling gigs on the side to support himself vulcanpost.com . Thanks to viral TikToks, by 2023 Kapitan was on the road to breakeven and Mark hopes to eventually resume studies vulcanpost.com vulcanpost.com . The piece underscores the family’s resilience and the founder-son’s innovative efforts to keep their unique Slavic food dream alive.