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SIMPLY DIVINE 'The whole goal of Park Bench Deli is to make tasty, satisfying sandwiches with some swagger - the kind that we crave after a long day in the kitchen,' says Chef Tan; (above) beef pastrami sandwich. - PARK BENCH DELI PHOTOS: ELTON CHEONG

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'The industry as a whole is paying more attention to 'alternative' mediums to sell food. I feel that common problems like high rent and lack of a good labour force hamstring us as an industry. Those with new ideas look to introduce their concepts in ways that enable their businesses to remain viable.' Ming Tan (above left) with Andrei Soen (centre) and Kyle Henderson

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EDIBLE ART Aesthetics and beautiful packaging will play a big part in the offerings at Janice Wong’s retail space, where dessert fiends can expect cakes, pastries, chocolates and ice creams arranged in a visually appealing way; (above) Chocolate takes unexpected forms at Chef Wong’s retail space. - PHOTO: JW RETAIL

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EDIBLE ART Aesthetics and beautiful packaging will play a big part in the offerings at Janice Wong’s retail space, where dessert fiends can expect cakes, pastries, chocolates and ice creams arranged in a visually appealing way; (above) Chocolate takes unexpected forms at Chef Wong’s retail space. - PHOTO: JW RETAIL

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FAST AND CASUAL Jeremy Nguee’s (left, with Teo Boon Chuan, head chef of Preparazzi) latest brainchild is Bazuka Yakibuta, a fast-casual franchise that will offer crackling roast and caramelised char siew atop short grain rice with a splash of lard-soya sauce and complemented with home-made chilli sauce and pickles. - PHOTO: YEN MENG JIIN

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FAST AND CASUAL Jeremy Nguee’s (with Teo Boon Chuan, head chef of Preparazzi) latest brainchild is Bazuka Yakibuta, a fast-casual franchise that will offer crackling roast and caramelised char siew atop short grain rice with a splash of lard-soya sauce and complemented with home-made chilli sauce and pickles (above). - PHOTO: YEN MENG JIIN

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CHEF WONG ‘It is going to be like an interactive wonderland. I wanted to do something that is accessible to the public. With a retail front, we can reach out to more people and showcase all our creativity.’ - FILE PHOTO

Mass appeal

Do you want to impress fine diners with your culinary prowess or dazzle a bigger crowd with an exquisitely prepared hot dog? Chefs find that it makes more business sense to go the smart casual route
Sep 20, 2014 6:00 AM

LIKE the main character in the movie Chef - who quits his job in a fine dining restaurant and finds success selling Cuban sandwiches from a food truck - gourmet food doesn't have to be limited to fancy restaurants.

That idea is taking root in Singapore too, where the humble sandwich,

sentifi.com

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