Humans of F&B

Time-tested Singaporean Recipes And Friendship: Enjoy Eating House and Bar

Enjoy Eating House and Bar opened its doors in late 2018 and is proudly helmed by childhood friends, Joel and…

3 years ago

Best of Spanish Cuisine Where Culture Meets Knowledge: Kulto

For Chef-Owner José Alonso and General Manager, Jian Bang of Kulto, cooking is more than just a business, it’s a…

3 years ago

Where the Bucket of Magic Happens: Cajun on Wheels

Cajun on Wheels is the epitome of bombastic flavours, an American fusion restaurant serving up your favourite Louisiana-style seafood with…

3 years ago

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…

3 years ago

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…

3 years ago

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…

3 years ago

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,…

3 years ago

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…

3 years ago

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…

3 years ago

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…

3 years ago

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…

3 years ago

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.…

3 years ago

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.…

3 years ago

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…

3 years ago

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…

3 years ago

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…

3 years ago

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.…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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’…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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…

4 years ago

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

4 years ago

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…

4 years ago

“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,…

4 years ago