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.
·6 min read
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.
·4 min read
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.
·3 min read
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.
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.
·15 min read
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
When the going gets tough, the tough go online. Covid-19 accelerated family-run zi-char restaurant Sum Kee Food
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.
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.