5 Delicious Snowskin Mooncakes in Singapore You Must Try
Bond and reconnect with your friends and family, through these quality mooncakes with early bird promotions
A Single Mother’s Courage to Become a Restaurateur: Krapow
After her husband passed away, Ratree Saenchai found herself as a single mother to 2 children, far away from home. With her courage to venture into the new world of F&B, and with her love of her hometown’s street food and authentic Thai cuisine, Krapow was born.
National Cyclist To Zichar Owner: Ban Leong Wah Hoe Seafood
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.
More Than A Family Legacy: HJH Maimunah
A familiar name to the Muslim community in Singapore, HJH Maimunah (pronounced as ‘Hajah’) has been around for almost 30 years. Learn why second-gen owner Mastura Didih continues to strive for excellence - not just to continue with her own family’s legacy, but to support her family of staff as well.
Serving Up Iconic NYC-style Rice Bowls: Overrice
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.
Taking a leap of faith in the midst of a pandemic: Jelebu Dry Laksa
Two years ago, with plans of moving to Los Angeles and opening a food truck, Chef Renée Tang Eyrn quit her corporate job to pursue cooking. She first honed her cooking skills in a restaurant. Today, she helms Jelebu Dry Laksa from her home kitchen, taking charge of all aspects of the business.
Masters of Indonesian cuisine for 30 years: Pagi Sore
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.
Preserving Singapore’s Hawker Culture: Jin Ji Braised Duck & Kway Chap
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.
Bringing Michelin-Starred Roast Duck From Hong Kong To Singapore: Kam’s Roast
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.
Keeping The Kampong Spirit Alive: Keng Eng Kee Seafood
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.
Upholding The Integrity Of Sichuan Noodles: Chuan Hung Noodle
Hailing from the Sichuan province, Yu Fei is no stranger to the flavour profiles of his hometown. As Head Chef of Chuan Hung Noodle, his passion is deeply-rooted in bringing the best of Sichuan cuisine to Singapore. Now, customers can dine on the noodles that Yu Fei serves wholeheartedly, in the same style that the Sichuanese themselves eat it.
A Father’s Legacy, A Son’s Duty: A-One Group
From a small hawker stall in 2008 to a nationwide establishment of over 20 outlets today, A-One Group and A-One Claypot House is one homegrown brand that has climbed its way to the top.
How This Mother & Son Duo Baked A Legacy: Lana Cakes
Since 1964, Lana Cakes has served generations of Singaporeans who have grown up indulging in the well-loved chocolate cake. This was the case right up till 2016, when owner Mrs. Violet Kwan decided it was time to retire. Admiringly, her beloved son left his banking career in Tokyo and returned to continue her legacy.
How She Became Outlet Chef At The Marmalade Pantry (ION Orchard): 20 Years Of Patience & Grit
Since young, the odds were against Outlet Chef Shirley Tee of The Marmalade Pantry (ION outlet). Her journey as a female chef wasn't full of flowers. Yet for her, the hardship and challenges she faced were no competition. We share with you her story of tenacity and grit, and what goes into crafting the restaurant's versatile dishes.
Top chefs say we don’t make sense: The Social Outcast
Even as top chefs told them 'they wouldn't make it', the odds proved otherwise as Mint & Noelle, owners of The Social Outcast, emerged stronger than ever even in the face of adversity. Continue reading to learn how Mint & Noelle became successful entrepreneurs in the face of adversity.
Leading By Example In Sustainable Dining: Salted & Hung
Honing the philosophy of leaving no part behind from preparation to presentation, Chef-Owner Drew leads by example in the Salted and Hung kitchen. The Purvis Street shophouse boasts sustainable dining with the aim of serving delicious yet meaningful courses, utilizing every part of an ingredient, from flesh to bone. Continue reading to understand Chef-Owner Drew's practices that helped bring Salted & Hung to where it is today.
A Note From Our Founders – Here To Grow With The F&B Industry
At our core, the Oddle team remains committed to delivering greater value to restaurants. This 2020, we welcome Oddle Eats & Oddle Feeds.