Restaurateurs share secrets of success in Singapore
Singapore’s competitive dining scene sees restaurants opening and closing almost every other month. Yet some restaurants have lasted decades. What's their secret? Five venerable family-run restaurants let us into their kitchens to find out.
Singapore Zam Zam
Established: 1908
Known for: Generous portions of reasonably priced murtabaks and biryani laden with chicken or mutton.
Changes: Started as Singapore Restaurant. Changed name to Singapore Zam Zam after taking over the Zam Zam outlet next door. Soon to be open 24 hours, seven days a week.
Secret to longevity: “You get the same taste and the same quality ingredients all the time," says Zakariah Talib, Singapore Zam Zam's PR and business consultant, and childhood friend of the owner. "And the recipes, including the spice blend, are in the hands of boss."
697, 699 North Bridge Road, tel +65 6298 7011
Ananda Bhavan
Established: 1924
Known for: Dosais and reasonable prices.
Changes: A custom-designed central kitchen has replaced charcoal-fired stoves with gas and electric equipment.
Secret to longevity: "Integrity, quality, service and hard work," says Viren Ettikan, Ananda Bhavan's business development manager.
Various outlets. 58 Serangoon Road, tel +65 62979522; www.anandabhavan.com
Spring Court Restaurant
Established: 1929
Known for: Singaporean Chinese cuisine, a mixture of Hokkien, Hakka and Teochew flavors.
Changes: While the restaurant flourished in the 1950s after World War II, business wound down in the early 1970s. Moved to Chinatown in 1978, to the East Coast Road area in 1990 and back to Chinatown in 2004.
Secret to longevity: “It is a constant challenge to ensure service is good and to maintain the fine balance between preserving the taste that our regulars are used to versus updating flavors," says Mike Ho, director of Spring Court Restaurant. “Handing over operations from one generation to the next ensures continuity.”
52-56 Upper Cross Street, tel +65 6449 5030; www.springcourt.com.sg
Guan Hoe Soon
Established: 1953
Known for: Heritage-style Peranakan food such as ayam buah kelah and sambal timoon.
Changes: Expanded with family-owned Straits Chinese Seafood Restaurant (5 Shenton Way, tel +65 6225 8683) and Straits Chinese (Nonya) Restaurant (#01-03, 15 Queen Street, tel 6339 3683).
Secret to longevity: “The dishes have not changed much over the years," says family member Jenny Yap. "We keep to our grandfather’s old recipes and continue to preserve the taste of his food using fresh and quality ingredients."
38/40 Joo Chiat Road, tel +65 6344 2761; www.guanhoesoon.com
Dragon Phoenix Restaurant
Established: 1963
Known for: Yu sheng every Chinese New Year.
Changes: Present kitchen filled with combi-ovens, vacuum-pack machines and slicers creates different working environment from old days.
Secret to longevity: “Classic Chinese restaurants are very dependent on skills and labor," says Chris Hooi, executive director of Dragon Phoenix Restaurant. "But we constantly upgrade and train our team with the relevant knowledge and skills to perform their jobs.”
#06-00 Novotel Clarke Quay, 177A River Valley Road, tel +65 6339 3368; dragonphoenix.com.sg
