In the beginning, I was into being local, sustainable and supporting local businesses and we still are doing this.

What we’ve also done when we first met was The Supper Club, a private dining in our home. It was very intimate, a way to meet people, and build our brand in the beginning.

From there, we shifted to granola because of COVID, when there was a lot of uncertainty and we didn’t know what to expect.

For us to survive, we thought why don’t we try to sell the granola that we used to give people to take home so that they can remember us after dining at The Supper Club. Luckily for us, in Singapore, there was a market specifically for artisanal granola.

We had our first location at Everton Park, where we have been doing granola for five years.

For our next evolution, since I have all these skill sets as a chef, I can translate these skills to something more than just granola.

Naturally, granola is breakfast. I went along and did bread, breakfast items. From there, we were able to open our second location here in New Bahru, where we have a beautiful breakfast place. You can enjoy your breakfast here while having our granola, which will always be here.

I’m happy to be known to be the granola person in Singapore and I’ll be happy to feed Singapore breakfast anytime.

I think I was very fortunate at a young age, I was exposed to the food industry and restaurants. My parents had a restaurant in Seattle for over 28 years, so naturally I was drawn to food.

What inspired me was just being able to connect with people on any level, from wherever your background is. Whatever you do, food connects people.

Using your hands is something I like to do a lot and it’s very tangible. For me, it’s a way to express yourself, but also, there are seasons of things that you want to cook.

Food and all this is always growing, and you are always learning. You never stop learning. That’s the beauty of it. That’s where the passion comes from.

Now, when things are moving so fast and people are used to having instant gratification or having all the answers. At the end of the day, I’m not trying to reinvent the wheel. We just want to take staples that are really delicious and try to make it a bit more interesting.

I think you have to always be constantly creating. You’ll never stop creating. Especially with food, it’s similar to fashion and art. It’s always evolving. It’s always changing.

There’s always a season. If you want to progress, you have to keep up with that. And you have to adapt with how things are going. And that’s part of the process.