Born in Dublin, Ireland, Chef Adam Penney of Tiga Roti describes himself as being the "fat kid" who always loved food. How did he settle down in Singapore? Learn about his halal-friendly burgers and comfort food, and how his wife, who is an Indian-Muslim Singaporean, inspired it all.

17 years ago, Greenwood Fish Market opened its doors at Bukit Timah's Greenwood Avenue. We speak with Corporate Chef Ryan Chuang, who helms the kitchen at their Quayside Isle outlet, to find out more about serving the freshest seafood in Singapore

Being a daughter-in-law is never easy—let alone to a family who runs a business. Clarice, who manages Orchid Live Seafood alongside her husband, the second-generation owner, would know that best.

Despite a near-death experience as a national team cyclist, Noel Teh didn’t give up on his dreams. He competed and trained for another year after, until he realised his father was suffering from a slipped disc. From mastering the wok to taking over Ban Leong Wah Hoe Seafood from his father, watch how Noel pushed through challenging times despite it all.

The story of Overrice started on a cold winter's night in New York in 2020. Hakim, Zuhilmi, Azhar and Shaun stumbled upon a food truck at a corner of Manhattan, serving up Mediterranean meats with rice. Deeply touched by the flavours, they eventually brought it back to our shores as a team of four.

Pagi Sore's mother-and-son duo speak from the heart about the difficulties they have encountered in 2020. From making 200kg of chilli in his training to braving the storm of the pandemic, Park and his mother have not wavered in their own journeys.

Jin Ji Braised Duck & Kway Chap is owned by Melvin Chew, who picked up the baton of his parents’ business as a second-generation hawker. Learn about his creative process in his cooking, and his motivations for keeping hawker culture alive with Hawkers United.

We meet Executive Chef Wong Kwan Sang, who moved from Hong Kong's Kam’s Roast to its Singapore branch a couple of years ago. Chef Wong recalls how, at the age of 16, he wanted to pick up a craft and was introduced to the art of roasting meat. Since that day, he has walked the painstaking path of pursuing culinary perfection.

Meet third-generation owners Paul, Wayne and Jia Min. Forming the heart of the team, they share about the importance of kampong spirit. Paul shares how his Grandma urged him to not let go of any staff members, despite the impact of COVID-19 on the business.