We have the 26-year-old, second generation owner and operator of Old Street Bak Kut Teh, Lim Kuan Yiou who has just launched his latest venture of a specialty wood-fired restaurant and bar ‘NY Verden’ at Jewel Changi Airport. Traditional bak kut teh and modern European grilled meats are quite different cuisines. Find out why and how did he just open a first-of-its-kind restaurant offering a customisable wood-fired grilling experience where 5 different firewood choices await to cook up your favourite cuts of premium meats and seafood. Also find out what does NY Verden mean? See omnystudio.com/listener for privacy information.
With borders poised to re-open and international visitors looking for new destinations and fresh travel experiences, Far East Hospitality, Singapore’s leading operator of hotels and serviced residences, launched their fourth property in Sentosa — Oasia Resort Sentosa. This is Far East Hospitality's first foray into the resort and spa category. On LIVE TO EAT, we chat with Gill Ishwinder – Senior Vice President of Operations, Far East Hospitality to find out more. See omnystudio.com/listener for privacy information.
Singaporean chef Jeremmy Chiam, known for his signature European culinary flair and love for Japanese ingredients, helms the kitchen at IKO, an all-new Modern-Japanese restaurant and bar along the vibrant Neil Road. IKO has contemporary Japanese creations and mouth-watering Robata-grilled bites, as well as an exceptional collection of sake and Japanese-inspired cocktails, all accompanied by groovy music and good vibes. Jeremmy shares with podcast host Bernard Lim regarding his ups and downs, and how he manages to stay motivated to continue to excel in his craft. Understand the meanings of his many tattoos on his body too.See omnystudio.com/listener for privacy information.
Roy Tan owner Daisy’s Dream Kitchen, is located at Temasek Club. Daisy's Dream Kitchen is a Peranakan restaurant. The Peranakan cuisine is part of one’s history, culture, and upbringing and while Daisy’s Dream Kitchen does not own any Michelin stars, their food has won over my hearts and souls over the years. This brightly-lit eatery even features a corner where the history of the restaurant is narrated on the wall, alongside nostalgic artefacts of Peranakan culture.I spotted an interesting photo of the cast of Crazy Rich Asians visited this very restaurant! Well, Selena Tan, one of the actresses in the show, is the sister of Roy Tan, the owner of Daisy’s Dream Kitchen. Tune into this podcast with Bernard Lim to understand Roy’s challenges to run and maintain this place.See omnystudio.com/listener for privacy information.
Bernard Lim, podcast host for LIVE TO EAT, our F&B podcast takes you to C Cafe, 477 Joo Chiat Road. The “C” in C-Café refers to Cards, Choices and Connections. We find out more from the two founders of C-Café; Ashly Cho and Nicholas Wong. Apart from F&B, these guys are also freelance magicians and, if patrons are lucky enough, they will perform card tricks to entertain patrons in this minimalist 40-seater café. Find out their fascination with magic and why are they integrating into the café attraction. Catch this podcast to learn more.See omnystudio.com/listener for privacy information.
Randy Yeo, Founder of The Curry Story. The Curry Story is proud to cook up Singapore’s first keto-friendly curry menu on top of its signature curry series. The full menu features a delicious medley of curry items from rice, bowls and buns, made with their homemade family-recipe curry passed down through generations. Both the signature curry and its keto-friendly version are enticingly delicious, made only with quality ingredients spotlighting its signature chilli ‘rempah’. Randy chats with “LIVE TO EAT” podcast host Bernard Lim about the challenges and heritage of the family brand. See omnystudio.com/listener for privacy information.
Creative Eateries provides food and beverage concepts for food lovers seeking a memorable dining experience they want to share with their family and friends. Founded by Mr Anthony Wong in 1992, the birth of Creative Eateries began with Hot Stones Steak and Seafood Restaurant. Inspired by her father, today Bonnie Wong, looks after over 40 outlets in the region as she helms the operations, sales and marketing departments at Creative Eateries as the Chief Operating Officer (COO). Bonnie chats with podcast host Bernard Lim and explains about the challenges the group faces and new offerings it is offering especially for WFH consumers who need to eat at home and eat healthily. This podcast is recorded on first of June 2021.See omnystudio.com/listener for privacy information.
1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars and clubs created with heart, purpose, and a vision for providing exceptional experiences. Places like 1-Altitude, Stellar, Monti are just a few of the popular brands that consumers have come to enjoy and spend their time. Ian Sim, Director of Business Development at 1-Group, joins LIVE TO EAT podcast host Bernard Lim and shares more about the operations and challenges of this enormous F&B group in Singapore. See omnystudio.com/listener for privacy information.
Established in 1993, Yhingthai Palace Restaurant has been serving authentic Thai and Thai Chinese cuisine for more than 28 years. The restaurant first opened in 13 Purvis Street with a seating capacity of only 60 guests. In January 1998, they moved to a larger premise at 36 Purvis Street doubling the capacity to 120 pax. Since the introduction of Michelin Guide in 2016, YhingThai Palce has been accorded the Michelin Bib Gourmand for 3 years in a row. Podcast host Bernard Lim talks to the owner’s son Victor Tay, who shares more about the restaurant’s origin and successful formula. Discover and learn from this podcast Live to Eat. Victor has also generously offered all patrons to Yhingthai Palace Restaurant at 36 Purvis Street a 10% discount if you mention the password “Green Curry” from now till 31 May 2021.See omnystudio.com/listener for privacy information.
Founded in 2010, SOGURT is Singapore’s first self-serve soft-serve froyo brand. Born out of founder and owner Lee LiPing’s passion about business and love for all things froyo, it was this passion and the absence of froyo options in Singapore that motivated her to open her first SOGURT outlet in Bukit Timah in March 2010. The brand has just introduced a new product line of halal-certified PROBIOTIC FROYO ICE-CREAM. The ‘SOGURT 2.0’ campaign was launched, boasting a refreshed brand outlook aimed at catapulting froyo into the future of e-commerce. Host Bernard Lim is very happy to have on this LIVE TO EAT podcast Founder of SOGURT Lee LiPing and her husband and Business Development Director Loh Han Lin.See omnystudio.com/listener for privacy information.
Keng Eng Kee Seafood was started by the grandparents who migrate to Singapore from Hainan Island, China, in the 1970s, at a small hawker stall in Old Havelock Road. KEK is currently managed by the 3rd generation of the family, where the 3 children manage the kitchen and service operation. With half a century history, the KEK team had been incubated with not only wok-skills from the forefathers, but also values on the management of family business. The 2nd child, Wayne Liew, is the current head chef. The eldest son, Paul Liew, manages the overall business operations of KEK. He had changed the operations and management of the traditional business model yet retain the family values that had been passed down since grandparents’ time. This week on LIVE TO EAT, catch Paul Liew talking to host Bernard Lim about the business of KEKSee omnystudio.com/listener for privacy information.
123 Zo! (“mo hai ba dzo!” in Vietnamese) is how you say cheers along the streets of Vietnam. This newly opened place is fronted by the lovely husband and wife duo of Peter Tan (Singapore PR from Malaysia) and Amy Tran (Vietnamese). Low tables and chairs, much like the Vietnamese bars and restaurants, this place is brightly lit and draws a very pleasant clientele who prefers a chill dining and drinking night out with delicious BBQ food. Learn about their experience of setting up this cosy eatery as podcaster Bernard Lim chats with Amy Tran on this LIVE TO EAT podcast. See omnystudio.com/listener for privacy information.
Penang Culture, the very embodiment of that dual spirit of innovation and tradition with their food, marks 10 delicious years of sharing that mutual respect and appreciation this year. For the occasion, it is proud to debut three original new dishes at very special prices. We welcome Shawn Lim, Executive Director of Penang Culture, Gurney Culture Pte. Ltd. Shawn shares with LIVE TO EAT podcast host Bernard Lim about the struggles the team had to go through in the early years.See omnystudio.com/listener for privacy information.
The founder of the famous First Street Teochew Fish Soup in Kovan, William Lim. Launched in 1988, First Street Teochew Fish Soup has just opened its second highly anticipated stall at Food Republic @BreadTalk IHQ along Tai Seng Street. Find out his magic formula and what makes a good bowl of fish soup. Host Bernard Lim chats with “Uncle Lim” and discover more.See omnystudio.com/listener for privacy information.
SV Gunalan, Director of Springleaf Prata Place, started the business in 2003. Now he has 9 outlets in different parts of Singapore with a catering arm as well. Learn all about the challenges he went through and what are his plans to expand the business. Recently Springleaf Prata Place won the Kiss92 FM KissMe92 contest where he won $25,000 worth of airtime for his business. Tune into this podcast with host Bernard Lim and learn the art of the prata business. See omnystudio.com/listener for privacy information.
Kampung Amin Dim Sum, along Jalan Besar, has been opened since last October, is manned by the main man in the music scene here, Stephen Francis, who as a singer/pianist performs more on Pop, Funk, soul, R&B and Jazz music. The 40 seater halal restaurant has been serving its customers with regular dim sum favourites like har gao, siew mai, hor fun, etc. The food is of very exceptional standards as we tried out ourselves. Catch this podcast, as Stephen shares with host Bernard Lim on his experience in the F&B business as an entrepreneur, chef, server and not a performer! See omnystudio.com/listener for privacy information.
One half of the mother-daughter duo, Elizabeth Chan, together with mother Sandy Tan, have transformed and modernised the age old traditional kueh making business to come to where it is today – a home-grown brand favoured by many local celebrities and famous personalities. Find out more about Kueh Ho Jiak’s business as they won the Kiss 92 KISSME92 promo with a $25,000 worth of airtime package. Catch this podcast of LIVE TO EAT with Bernard LimSee omnystudio.com/listener for privacy information.
Jeremy Hauw, Executive Director of Tuck Lee Ice, took over the business from his father, Hauw Wee in 2002. The family business has been founded in 1957, establishing itself as the main ice supplier in the Singapore industry, serving F&B outlets, from bars, club, restaurants etc. The company has branched into other business over time and Jeremy has been largely responsible. Tuck Lee has started Season’s Best business offering seasonal products in collaboration with chefs in every season. Hear this podcast, as Jeremy shares with LIVE TO EAT host Bernard Lim about his journey and experiences with the family business.See omnystudio.com/listener for privacy information.
Wildfire Burgers has just recently been relaunched at the Nanyang Academy of Fine Arts in Bencoolen Street. Shaun Leong and Joanne Toh are the owners of the Wildfire Burgers brand. They were both students from F&B maestro Michel Lu’s entrepreneurship course at the Singapore Management University. The outlet was launched during circuit breaker period. They have just introduced the new seasonal burger, the crazy indulgent Uni Ebi Burger. This burger is limited to 20 daily and is priced at $28 per burger. Imagine a burger stacked with bafun uni narrabi, fried prawn patty, squid ink aioli, shredded lettuce and fresh herb tartar between their signature toasted brioche buns. The uni is also served personally at your table. As a pairing experience, Wildfire Burgers has also launched the sake pairing of tokubetsu junmai with the burger. Bon Appetite and make sure you don’t miss this experience of the Uni Ebi Burger from now till end Feb. Tune into this podcast with host Bernard Lim as the couple Shaun Leong and Joanne Toh discuss more about their journey to create Wildfire Burgers.See omnystudio.com/listener for privacy information.
The main man at Sake Labo along Stanley Street. This is a sake bar type of concept with a mission to bring great sake dining culture to Singapore. This is a culinary culture concept that combines sake drinking, japas dining (Japanese and Spanish inspired tapas) and retail into a multi-faceted concept.They serve high quality, small batch craft sake imported directly from Japanese breweries. We have the chef at the restaurant bar, Angus Chow with us in this edition of the podcast LIVE TO EAT. Find out all about Sake Labo and what is it's appeal to diners.See omnystudio.com/listener for privacy information.