Humans of F&B
An Undeniable Connection Formed From Shibuya to Singapore!: Torasho
Torasho Ramen & Charcoal Bar is a one-year-old establishment opened by Tora Widjaja and Sho Naganuma. From a chance encounter on the streets of Shibuya turned to brotherhood, they have a deep bond over a shared love for - you guessed it, food.
How His Mental Health Crisis Led Him Back Into His Family Business: Ka-Soh
With a rich history dating back to 1939, Ka-Soh is widely known to be the pioneer of fish soup in Singapore. It has come a long way from its humble beginnings and is now managed by the third-generation owner, Cedric Tang.
Picking Themselves Back Up: The Plattering Co
The Plattering Co is helmed by the passionate trio, Jessica, Pearl and Yasmin and serving up a visual food experience from sumptuous platters to personal bowls are what they do best.
Time-Tested Bakes and Cakes from Butter Studio
Dedicated to honouring traditional home bakes with her grandmother's recipes and love for baking, Shannon Lua, owner of Butter Studio, eventually decided to kick-start her bakery.
Where Ramen Meets the Art of Fire: Menbaka
With the desire to share the experience of the wok hei guaranteed flavour ramen to all, the trio, Brandon, Calvin and Gao went on hunt to find master Masa-san in Japan.
35 Years of Preserving Tradition Through My Mom’s Home-Style Cooking: Istimewa Nasi Padang
Istimewa Nasi Padang has been around for more than three decades. Today, it is helmed by its second-generation owners, Chef Hadi and Afiza.
An Omakase Master Whose Love Makes All The Difference: Teppei Restaurant
Teppei Restaurant is helmed by Chef Teppei Yamashita, a true-blue Japanese with a dedication to providing quality Japanese food. Read how hard work, dedication and perseverance, plus an Omakase menu that is crafted with love, has played a part in his journey.
Can This Make You Go ‘Holy Crab’?
Meet Chef Elton and Joy from Holy Crab. With a gigantic crab installation right above their store, it doesn't take much to guess how they are like—fun-loving, playful at heart, and ever so quirky.
A Real-Life Jekyll & Hyde: Fintech Employee by Day, Bar Owner by Night
“Singapore is a food city, a food country," says Ee Chien, owner of cocktail bar and kitchen Jekyll & Hyde. Learn how he juggles his day job alongside managing the bar, and how their menu pays homage to Singaporean favourites while reimagining local flavours at the same time.
The Ah Beng Who Brought Franco-Asian Cuisine To The Masses
This week, we speak to Chef Dylan Ong, who sought to bring French cooking beyond the sphere of fine dining. Today, he helms The Masses, a Franco-Asian restaurant that combines his love for French cooking with his own Asian heritage.
Working Till 1AM For Singaporeans’ Beloved Original White Beehoon
White Restaurant is a household name all across Singapore, famed for being the birthplace of Sembawang's famous White Beehoon. Opened by Mr. Tay King Huak, or Uncle Tay, over 20 years ago, the business first started as a small, rental hawker stall. Today, his son and second-generation owner, Victor Tay, is next in line to helm this immensely successful brand.
Why Did A Computer Science Geek Become A Roast Meat Expert? | Char Restaurant
At 40 years old, Anthony Ung decided to pursue his lifelong dream of opening his own restaurant, without regrets. With his brother Alvin, he opened Char Restaurant, specialising in East-meets-West Cantonese roast meats.
From Childhood Friends To Restaurant Partners: MAM MAM
A colloquial term that means "eat", MAM MAM serves up fresh and hearty local cuisine and heritage food, all at affordable prices. Having known each other since they were 14 or 15 years old, Chef Sebastian Ng and Chef Edmund Ang came together with their own areas of expertise to set up the restaurant.
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.
Taking My Father’s Advice To Become A Chef: Swatow City
Hailing from Hong Kong, Chen Zhuneng migrated to Singapore with his parents when he was just 18 years old. Currently helming Swatow City as its Executive Chef, Chef Chen has amassed more than 20 years of experience. Read on to find out what advice his father gave him, which encouraged Chef Chen to pursue a career in the kitchen!
Honouring My Family’s Peranakan Heritage: Straits Chinese Nonya Restaurant
Striving to preserve the legacy of their Peranakan forefathers is the father-and-son duo behind Straits Chinese Nonya Restaurant, Mr Yap Kow Soon and his son Kevin Yap. As the second and third-generation owner, they helm the oldest surviving Nonya restaurant in Singapore.
Demystifying French Cuisine With Every Family’s Comfort Food: Bistro du Vin
Bistro du Vin veers away from the idea that French fare is always fine dining. Instead, home-style cooking that is reminiscent of grandma's is this bistro’s hallmark. And heading this restaurant is Group Executive Chef Laurent Brouard from Paris.
Finding Food Where Love And Faith Meet: Tiga Roti’s Halal-Friendly Burgers
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.
The Freshest Seafood in Singapore: Greenwood Fish Market
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
Rediscovering His Love For Cooking: Li Nanxing
Affectionately known as the Ah Ge (or ‘big brother’) of Caldecott Hill, it’s perhaps surprising to hear what Li Nanxing has been up to during the pandemic—cooking in the kitchen and coming up with recipes. “Cooking and acting are about the same,” he says cheerily in Mandarin. But how so?
A Commitment To Her In-Laws’ Legacy: Orchid Live Seafood
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.
Bridging the Straits Despite a Stroke: Penang Culture
As the food capital of Malaysia, Penang’s street fare is definitely one to rival Singapore in terms of taste, variety and price. Bringing a part of that rich gastronomical heritage to our shores is halal-certified Penang Culture, helmed by Chef Wong Thin Lipp, a true-blue Penangite.
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.
Humans Of F&B 2020: How 15 Chefs & Restaurateurs Strived This Year
In 2020, with #HumansOfF&B, we brought you stories that chronicled the struggles and successes of our local F&B owners. Before we begin a new chapter, let us look back at these stories of strength and grit as we welcome 2021.
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.
One Man’s True Devotion To Empowering His F&B Team: Amò
Beppe De Vito of ilLido Group harbours an unquestionable, bona fide passion for an industry where people and food come together. This alone powered him through his days as a young entrepreneur to become Chef-Restaurateur at Amò.
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.
Bridging Generations With Dim Sum: Yum Cha Restaurant
For 5 years now, Chef Jun Cheang helms the kitchen at Yum Cha. To him, dim sum is not just a meal—it symbolises sacred family time around the dinner table. With a mission to bridge generations through dim sum, Jun Cheang constantly creates innovative, eye-catching dim sum dishes that entice the young, while retaining the traditional flavours treasured by many. Read more and dive deep into Chef Jun Cheang's culinary journey and philosophy.
Honouring Their Late Mother’s Wish: Nature Vegetarian Delights
Toh Ah Gek and Toh Eng Han have been vegetarians for over 3 decades, and are fully committed to the plant-based lifestyle. Watch this feature to uncover how they continue to honour their late mother’s wishes through Nature Vegetarian Delights.
Yu Kee Group: Modernising braised duck rice with… bubble tea?
We speak to Miao and QQ, the second-generation owners of Yu Kee Group, to find out what it takes for a simple braised duck stall to succeed in a market as saturated and vibrant as Singapore’s.
From Investment Banker to Restaurateur: Yun Nans’ Reuben Chua
10 years ago, Reuben Chua was steadily progressing in his investment banking career. So, how did he end up as Chief Operating Officer at Yun Nans? Learn about how he first fell in love with Yunnan cuisine, and how he brought it back to Singapore's shores.
My Son, My Right-Hand Man: Yu Cun Curry Fish Head
While many family businesses struggle with finding a willing successor, 24 year-old Darius Chan is already juggling many duties at Yu Cun Curry Fish Head, his father’s zichar stall. In this heartwarming feature, we bring you up close and personal with the father-and-son duo making what some call the best curry fish head in Singapore.
This Family’s 40-Year Secret To The Perfect Roast Duck: Guan Chee Hong Kong Roasted Duck
Meet Terence Chi and Conica Lee, owners of Guan Chee since 1983, the couple has dedicated their life to this humble hawker stall, working hard to perfect each plate of roasted duck rice that's served to their customers. With the belief that honest, good food is key to a successful food business, Terence and Conica insist on traditional charcoal roasting, even when faster and cheaper alternatives have emerged throughout their 40 years of operations.
Retrenched at 48 with 6 kids: How Paul Ooi of Penang Place turned his life around
Penang Place began as a leap of faith to make a living, but its authentic Penang fare won it great success. Meet the restaurant's warm, gallant owner.
How This Zi-Char Restaurant Survived COVID-19: Sum Kee Food
When the going gets tough, the tough go online. Covid-19 accelerated family-run zi-char restaurant Sum Kee Food
5-time Guinness World Record Winner: Henri Charpentier
With its humble roots as a small coffee shop in Ashiya, Japan, Henri Charpentier was founded in 1969 and has close to a hundred stores in Japan and Singapore today. The woman behind this roaring success is Ami Arita, CEO of Henri Charpentier. How did she transition from a 15 year-long law career to running one of the biggest Japanese patisseries in the region, and what keeps her going? Read to find out.
“Power Lah!”: Singapore’s Best, Boon Lay Power Nasi Lemak
We chat with Farhan to understand the amazing story behind what many locals think is Singapore’s BEST Nasi Lemak stall, and hear from the man himself on what makes a perfect nasi lemak. If you’d like to upsize the sedap on your next nasi lemak meal, don’t miss out on this.
