Concept & DesignConsultant bringing your F&B BRAND to the WORLD Is your proprietary ‘nasi lemak’ (Malaysia), ‘chilli crab’ (Singapore), ‘tom yum’ (Thailand) fetching queues? Perhaps…Eileen ChanMarch 31, 2016
Business SenseConcept & DesignConsultantFine DiningVol. 12 SYLVIE AMAR STUDIO: ELEGANCE & FUNCTION in fine dining “Decades ago in Paris, if a gentleman showed up at a fine dining occasion without…Eileen ChanSeptember 4, 2015
Business SenseConsultantFeature ArticlesFood TrucksVol. 11 building your dream FOOD TRUCK Is this what you have in mind? Well, why not? There in lies the beauty of…Katty LaiApril 28, 2015
ConsultantFeature ArticlesPractices for ThoughtUncategorizedVol. 11 eating well: a MEDICAL PERSPECTIVE Looking to change your dietary habits? There is no shortage of ideas and recipes that you…Katty LaiApril 27, 2015
ConsultantFeature ArticlesPractices for ThoughtVol. 11 APPROACHING the health factor We live in a world filled with endless food options. Science and technology has opened up…Katty LaiApril 25, 2015
Concept & DesignConsultantFeature ArticlesVol. 9 TRI-ARC: ENGINEERING CONCEPTS for cooking & dining What happens when an engineer in food processing and a chef meet? Coming from a background…Ian YapDecember 8, 2014
Concept & DesignConsultantFeature ArticlesVol. 9 FRESHNESS & SAFETY in a self-service line The self-service side of food and beverage could be tracked back to 16th century France where…Ian YapDecember 7, 2014
Concept & DesignConsultant CITRUS CONSULT – sharing from EXPERIENCE “This quaint café is helmed by a group of friends pursuing their F&B dreams amidst their…Ian YapSeptember 29, 2014
Concept & DesignConsultant what to do with TOO MUCH FOOD Admittedly, food wastage is not just for restaurants to shoulder as there is only so much…Ian YapJuly 2, 2014
Concept & DesignConsultantFeature ArticlesVol.7 PAR SYNERGY – the DYNAMICS of being on par “We shall ensure that the advice and recommendations we present are based upon our findings, analysis…Ian YapJuly 1, 2014