The country’s reputation as a global food hub is built on the efforts of visionary restaurateurs and passionate chefs, as well as adaptable business strategies. Recent stories featured in PORTFOLIO – from profiling industry changemakers like restaurateur and tastemaker Loh Lik Peng and 3 Michelin-Star Chef Julien Royer to an industry-wide discussion on F&B success – offer a compelling lens into both the highs and hurdles of this ever-evolving industry.
GASTRONOMY
GASTRONOMY: Reflecting on Singapore's Dynamic Dining Scene
by Anton D. Javier
27 Jan 2025
27 Jan 2025
Revisiting the stories, challenges, and triumphs of the individuals responsible for transforming Singapore into an exciting dining destination.
Singapore’s culinary landscape – particularly in the last decade – has earned itself a reputation of being a microcosm of innovation, cultural storytelling, and resilience.
- PASSION-DRIVEN VENTURES: LOH LIK PENG’S IMPACT
- THE PERSONAL TOUCH: CHEF JULIEN ROYER’S CULINARY NARRATIVE
- NAVIGATING CHALLENGES: THE F&B INDUSTRY’S PLAYBOOK
- A CITY OF CULINARY EXCELLENCE
Passion-Driven Ventures: Loh Lik Peng’s Impact
Loh Lik Peng, the founder of Unlisted Collection, exemplifies the importance of passion and collaboration in the F&B scene. Despite acknowledging the inherent challenges of running restaurants – from operational costs to market unpredictability – Loh’s drive to work with talented chefs has resulted in inimitable and award-winning establishments like Cloudstreet, Zen, and Burnt Ends.
His approach, which prioritises innovative dining concepts and unique guest experiences, underscores the need for creativity and adaptability in sustaining relevance. In the profile piece, he reveals, “Restaurants have to react by becoming much more bespoke and personalised, so that they become places where it’s not just about the food; it’s about the social experience, having a beautiful space, having someone who serves you and talks you through the food, and makes it a much more personalised, bespoke experience.”
Loh’s success story reminds us that passion, when combined with strategic partnerships, can transform risks into rewarding ventures.
- PASSION-DRIVEN VENTURES: LOH LIK PENG’S IMPACT
- THE PERSONAL TOUCH: CHEF JULIEN ROYER’S CULINARY NARRATIVE
- NAVIGATING CHALLENGES: THE F&B INDUSTRY’S PLAYBOOK
- A CITY OF CULINARY EXCELLENCE
The Personal Touch: Chef Julien Royer’s Culinary Narrative
Meanwhile, Chef Julien Royer’s journey adds another layer to Singapore’s dining tapestry. Known for his three-Michelin-starred restaurant Odette, Royer has expanded his portfolio with the opening of Claudine a few years ago – a heartfelt homage to his mother.
His narrative highlights how personal experiences and family heritage can be woven into culinary creations, enriching the dining experience for patrons. He shares, “When [the concept] is so personal, there is engagement, because there’s a certain level of quality that I am responsible for and put my guarantee on; guests come here to experience this quality.”`
Royer’s ability to connect with diners on an emotional level through his food speaks to the growing trend of storytelling in gastronomy, where meals are not just consumed, but felt and remembered.
- PASSION-DRIVEN VENTURES: LOH LIK PENG’S IMPACT
- THE PERSONAL TOUCH: CHEF JULIEN ROYER’S CULINARY NARRATIVE
- NAVIGATING CHALLENGES: THE F&B INDUSTRY’S PLAYBOOK
- A CITY OF CULINARY EXCELLENCE
Navigating Challenges: The F&B Industry’s Playbook
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Daniele Sperindio, Chef-Owner, I'WA Group -
Lim Kian Chun, CEO, Ebb & Flow Group -
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Christopher Millar, Director of International Business Development, 1-Group -
Kirk Westaway, Executive Chef, JAAN by Kirk Westaway -
Tristin Farmer, Chef Partner & Culinary Director, Culinary Arts Group -
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Indra Kantono and Gan Guoyi, co-founders, Jigger & Pony Group (from left to right)
While individual successes shine brightly, a broader view of the current state of the F&B industry shows that it is grappling with formidable challenges.
From high operational costs and shifting consumer preferences to the pressure of constant innovation, staying afloat in Singapore’s competitive market requires more than passion. As highlighted in PORTFOLIO’s exploration of F&B success stories, adaptability is key. Restaurants that endure the test of time prioritise market trends, customer feedback, and consistency in quality. They innovate not only to keep up with, but to anticipate the evolving demands of diners.
- PASSION-DRIVEN VENTURES: LOH LIK PENG’S IMPACT
- THE PERSONAL TOUCH: CHEF JULIEN ROYER’S CULINARY NARRATIVE
- NAVIGATING CHALLENGES: THE F&B INDUSTRY’S PLAYBOOK
- A CITY OF CULINARY EXCELLENCE
A City of Culinary Excellence
Singapore’s dining scene thrives on a delicate balance of tradition and innovation. Figures like Loh Lik Peng and Chef Julien Royer demonstrate the power of vision and personal connection in elevating the dining experience. At the same time, the industry’s collective resilience and commitment to excellence reveal the hard work behind every plated masterpiece.
As Singapore continues to set standards and attract global food enthusiasts, its culinary leaders remind us that success in this exciting yet challenging landscape is not merely about creating good food, but about crafting meaningful experiences. Whether through personal narratives, collaborative ventures, or adaptive strategies, the stories behind Singapore’s F&B industry reflect a vibrant, evolving journey worth celebrating.
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