LIVE TO EAT Podcast: Recent Episodes
Bernard Lim
Surviving in a high-cost, and risk-filled food and beverage industry is never easy in Singapore. Owners face high and in most cases exorbitant rentals. Add to this demanding staff, fussy consumers, and strict regulators, it is never a piece of cake. How do these businesses fight for survival? Bernard Lim brings you the true life experiences of restaurateurs..
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?
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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.
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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.
IKOhas 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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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 KEK
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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.
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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.
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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.
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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.
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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!
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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 Lim
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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.
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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.
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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.
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Peter Knipp is a brand that is closely associated with the F&B scene here in Singapore. He is often referred to as the man behind the very famous World Gourmet Summit here in Singapore. WGS was the first event that took fine dining to the next level. This is its 25th year running the premier haute cuisine festival and it has become rather well-established over the years, having cultivated a strong following. Peter A. Knipp, founder and CEO of Peter Knipp Holdings Pte Ltd (PKH) and Foodservice Consultants. Chef tuned entrepreneur who has made significant contributions to Singapore, chats with LIVE TO EAT host Bernard Lim in this entertaining podcast.
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Our regular F&B centric podcast LIVE TO EAT chats with the multi-talented, multi-dimensional and a very respected business woman herself. The name Elim Chew is associated with many things and different types of businesses. Her first attempt into the retailing 77th Street turned out to be a huge success in the retail scene. Prior to that, she was in Britain undergoing a hairdressing course. Besides expanding her retail businesses, Elim also lent her expertise, experience and time to various youth organisations in Singapore. Today she is also involved in her F&B business Goro Goro and I’m Kim Junior. Find out more in this intense podcast with Bernard Lim.
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When you talk about food in Singapore, The Original Sembawang White Bee Hoon is very much considered as one of our uniquely Singaporean dishes that is part of our National Identity, much like Hainanese Chicken Rice and Chilli Crab. Originally prepared as a homely dish by the founder Mr Tay King Huak, the dish today has developed into a well-loved dish by all, that tastes anything but common, fully deserving of an identity on its own.
Founded in 1999, this business started as a hawker stall in Chong Pang Market. They moved to Jalan Tampang in 2000 when the market closed. The immense popularity of the dish, made customers call them the Sembawang White Bee Hoon restaurant instead of official name of You Huak restaurant. In 2013, they have officially rebranded to be known as the White Restaurant. Now the business is helmed by second generation owner Mr Victor Tay.
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Podcast host Bernard Lim speaks to Chef Valentino Valtulina, chef owner of the Italian restaurant Valentino. He is the Chef stalwart and proprietor of the long running popular venue which started in 2005 in Jalan Bingka, near Rifle Range Road.
Valentino is known to be a family restaurant based set up. Find out their winning formula and how he manages this huge setup with 40 staff serving an 80 seater outlet.
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Meet the third generation owner and Operations Director of Ponggol Nasi Lemak, Edmund Ang. Edmund is now focussing on his new casual self-serve food cafeteria MAM MAM. MAM MAM offers high-quality Singapore-styled food and drinks at affordable value-for-money prices. The name MAM MAM is a play on what many Singaporeans often use with children to signify “eat”. This new concept combines the fine-dining expertise by the team from VENUE by Sebastian Ng with the food production expertise Edmund. Catch this informative podcast as Edmund chats with Bernard Lim on LIVE TO EAT, a podcast on F&B business in Singapore.
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Well-loved specialist of Fujian Heng Hwa Cuisine, PUTIEN 莆田 is proud to celebrate its 20th year of success in Singapore in October 2020 this year! It began as a coffee shop at Kitchener Road in 2000 and has since grown into an international chain with over 70 outlets in Singapore and around the world, with a total number of 14 restaurants in Singapore, including the Michelin One-Star Award flagship on Kitchener Road, with one more on the way at Marina Bay Sands by end 2020! We are very happy to have with us today on LIVE TO EAT: Mr Fong Chak Ka, Vice President, of the Group. CK Fong, as he is often addressed is 28. The eldest son of founder Mr Fong Chi Chung, CK graduated with a degree in Business Management from the University of California, Irvina. Having been introduced and exposed to the F&B industry since he was young, CK has developed a passion for the business under the influence of his father.
PUTIEN’s long-awaited seasonal Oyster Festival returns from now to 31 March 2021 – as the plumpest and juiciest oysters get harvested after being seeded in summer. Whether it’s pan-fried, braised, and even in a comforting soup; these oysters are usually prepared with a generous amount of ingredients to make a nutritious meal. For a limited time, customers can enjoy any two Oyster Festival dishes at an exclusive bundle price of just $29.90!
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Alan Goh, Chief Revenue Officer and Co-founder of Oddle talks to host Bernard Lim on LIVE TO EAT. A podcast that puts the focus on the F&B industry. Understand it’s business rationale, it’s challenges and it’s success formula.
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He is a 5th generation true-blue Peranakan, Celebrity Chef Philip Chia is not only a widely renowned MasterChef, but an established Peranakan cookbook author, official consultant for the TV show ‘The Little Nonya” and advocate for the lost art and culture of Peranakan heritage foods that “bring my kawan kawan together”.
In between his very busy schedules, Philip runs two, The Real Peranakan restaurants, namely at Hillcrest and Kim Yam Road. The Real Peranakan prides itself as not using artificial ingredients such as MSG and synthetic flavours. Catch this podcast LIVE TO EAT, as Chef tells Bernard Lim how did all these cooking start and how old was he when it all started.
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Solo Ristorante is along the tranquil dining stretch 45 Amoy Street and it has been established in 2018. In March this year, this charming place has been helm by Chef Simone Fraternali. Chef Simone first set foot in Singapore when he joined the ilLido Group as Executive Sous Chef cum Chef de Cuisine, In 2019, a promotion to Head Chef led him to front the F&B operations of SO Sofitel Singapore, located in the city. Chef tells us about his early inspiration in cooking in the kitchen. In 2008, he landed a Chef de Partie position at the renowned Three Michelin Star Award restaurant Da Vittorio Relais & Chateaux, located in the lush countryside of Brusaporto, within the Lombardy region. Get to know this charming chef, as he shares more about this cuisine and all the must haves at the Solo Ristorante.
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The Singapore nightlife legend chats with Bernard Lim on LIVE TO EAT, re how he started, the challenges he has been through, his highs and lows, his stint as Chief Executive Officer of St James Power station and all. Catch this in depth podcast conversation.
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Why do Fathers need to be Nurturing? How did your father display nurturing behaviours? What does it mean to be nurturing? Why is this important? What is the flip side of being too Nurturing? Learn all about the finer tips of Fathering in this special edition of LIVE TO EAT where we focus on parenting. Find out from Bryan Tan, Chief Executive of Dadsforlife and Centre For Fathering in this podcast.
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Everybody on the streets know this next person or has heard the name Michel Lu. He can easily be considered a F&B veteran in Singapore, a serial restaurateur who has created and marketed F&B brands for the past 20 years or so. Think Centro, Hacienda, Stereolab, Foodology, The Privé Group, Wildfire Kitchen + Bar and, more recently, Savourworld. This veteran F&B entrepreneur now has the time for introspection and has started to distil boutique Asian flavours under The Orientalist Spirits brand, and also aims to champion other independent distilleries in the region.Hear all about his latest venture The Orientalist Spirits. What is it all about and how did the idea come about? Catch this podcast to find out.
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We speak to Yuen Oeij, the Chairman of the Prive Group, with many outlets in Singapore. Personally, he has gone vegan a few years ago and enjoying his life now. Find out and learn his journey all the way through. Catch this podcast.
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Boon Tong Kee is indeed one of Singapore’s most recognised heritage brands for Cantonese Chicken Rice. 40 years in the making, every spoon of the signature chicken rice guarantees a delight to all our taste buds. With 8 outlets, Boon Tong Kee has been a popular chicken rice food chain in Singapore. Rich in history and consistent in quality, this restaurant chain has established a loyal following for its high quality chicken rice concept.
In 1979, Thian Boon Hua started a stall in Chinatown with $5000, serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and quality service, Mr Thian rallied his family members to establish Boon Tong Kee’s first restaurant outlet at Balestier Road in 1983.
Boon Tong Kee is a brand that all Singaporeans know but don’t know. Few know about its background and history. Today we are very glad to have with us the son of Mr Thian Boon Hua, Jason Thian, the Business Development Manager of Boon Tong Kee Chicken Rice with us to tell us the Boon Tong Kee story.
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Taking inspiration from their walk through the world, places like Australia, France, United States of America, China, The Philippines and many more, the passionate husband and wife duo of Ben and Catherine behind Lè Fusion decidedly fused all of their favourite eats in one place.
Lè Fusion is all about 樂 (‘le’, which means ‘joy’ in Chinese) in every aspect of its journey from recipe innovation, curation of ingredients, to an exquisite culinary and other-worldly experience for diners.
While preserving the DNA of Chinese cuisine, Lè Fusion's culinary masterpieces are refreshed with contemporary tinkering and a unique twist of ingredients.
Let’s meet the husband and wife duo of Ben and Catherine in this podcast.
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Local pastry chef and entrepreneur Daniel Tay, the Singaporean former founder of Bakerzin and now also the champion of his family brand Old Seng Choon. Daniel is also the founder of Cat and the Fiddle, an online cheesecake store and Foodgnostic, a food manufacturing solution company supplying high-quality food products and services. Recently, he has discovered a love for his late father’s original cake shop as well, Old Seng Choon. Find out about Daniel’s journeys and adventures and how he fell and picked himself up again.
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Food Playground is a Singapore based cooking school that gives back to their community by hiring stay at home moms and active seniors to teach their classes as well as handle many other business-related responsibilities. Founder Daniel Tan started this program in 2012 as a business with a ‘social mission’.
Good catch up with Daniel Tan on what the team has been up to since circuit breaker and now phase 2 of Covid-19.
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The Chief Executive Officer of Zouk Group, Andrew Li is tasked with leading the charge of introducing the Genting brand to millennials. Through the iconic Zouk brand, Andrew leads a team of 300 people across Singapore, Malaysia, Hong Kong, Las Vegas and on the Genting cruise lines, to pioneer a lifestyle movement. Also tasked with the responsibility of establishing Zouk as a global player in F&B and nightlife entertainment. Andrew oversees all aspects of the business’ expansion plans, operations, finances, business development and marketing.Find out Andrew’s personal experience with the Singapore institutional brand, his plans to grow the Zouk into a global brand, how is Covid-19 setting back his business projections. Catch LIVE TO EAT, a SPH podcast showcasing the F&B heroes in our midst.
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Meet Dr Rose Sivam, who with his Chef husband, Chris Choo have been organising events and sharing their love for cooking, the arts and entertainment under the brand Relish.Sg. The couple has hosted thousands of guests in their home gallery for the past five years in a HDB residence along Serangoon North Ave 1. Guests relish an authentic taste of the world with a sumptuous feast that includes family recipes and international cuisine, there is also a wide collection of antiques and museum-quality art. It’s truly a cultural and culinary experience. I’m very delighted to chat with Rose on LIVE TO EAT, our SPH Radio podcast, where we learn more from leading business leaders here in the F&B industry.
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Learn all about running a successful group of restaurants from a listed company with Ang Kiam Meng, Executive Director and Group CEO of JUMBO Group. Hear how the group controls cost, decides on which venue to operate, his views on Central Kitchen etc. Join Bernard Lim as he chats with the man before the success of JUMBO on LIVE TO EAT.
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Kelvin Tan, Director (also known as ‘Chief Durian Officer’) of 99 Old Trees joins us on LIVE TO EAT. 99 Old Trees is a trusted retailer of quality durians, prides itself in offering only fresh durians which are delivered to the shop daily.
Learn all about durians, and the types of durians, what’s the difference between Malaysian and Thailand durians, can we drink while eating durians, etc
99 Old Trees is located at Block 46 Owen Road #01-277 and you can find them Online: www.99oldtrees.com
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Loh Lik Peng, the Founding Director of Unlisted Collection spent 40 minutes talking to host Bernard Lim about his boutique-styled F&B adventures from Singapore to Dublin, Shanghai, Sydney and many more. He also discussed his thoughts about the heritage and culture of Singapore, what's his ideal meal and whether he will sell out one day? Tune in to this episode of LIVE TO EAT.
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Stanley Yeo, the owner and man behind one of Singapore's longest running pub institution along Lor Mambong in Holland Village - Wala Wala Cafe Bar - for the last 27 years, shares about the success secrets and daily challenges in sustaining a venue like this.
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Shawn Kishore, Founder and Managing Director of Five Ten Holdings chats about his F&B adventures, including the success of hugely popular The Salt Plum and many other F&B stories and experiences on the SPH Radio podcast LIVE TO EAT
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Nasen Thiagarajan, Chief Executive of bar/restaurant group Harry's International chats about this origin and the changes he has implemented across the 21 Harry's Bars in Singapore, since assuming the role of CEO in 2016. Nasen also shares about his plans post Covid-19 and what he likes to do off work. Join host Bernard Lim on LIVE TO EAT, a podcast series highlighting the pains, joy and sufferings of F&B heroes in Singapore.
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Local popular Japanese restaurant AKASHI from the Akashi Japanese Restaurant Group celebrated its 25th Anniversary recently. From their first outlet in Tanglin Shopping Centre in 1995, the Group has branched into several other Japanese restaurants and more recently London Fat Duck. Hear the joys, pains and sufferings from one of its three Directors - Mervin Goh. Don't miss this podcast LIVE TO EAT.
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Find out all about the F&B business strategies, thinking and adventure from a Singaporean, who has worked for KFC, Delifrance and most recently McDonald's Thailand for the last thirteen years. Hester Chew is the Ex-Chairman of the Executive Committee and Ex-Chief Executive Officer of McThai Co Ltd. He left his posts only last year. Listen in to this engaging conversation.
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