This is a nice restauranteur story interviewed by a Malaysian QuaChee. The restaurant is at 32 Seah Street, Singapore. When more options given to the society, people will tend to look for more indepth food than the cheap stuff. Cuisine is also a living thing, keep the same recipe is one way, but go with the flow, utilize the fresh ingredients provided at the market is what makes the restaurant more lively. Then you have to really know what is fresh and what goes well with the traditional recipes.

Singapore Peranakan Restaurant: The Arch

What comes to mind when one thinks of Peranakan (Baba Nyonya) cuisine? Usually, the first thing that comes to mind is an old shophouse serving nothing but spicy & tasty food of mix Chinese-Malay.

Well, The Arch Restaurant Singapore is close to that in someways, but yet different.

...I next ask him about his future plans, and he mentions - rather than going expanding its 'width', he is expanding in 'depth' - ie rather than more outlets, he wants to expand in more in this outlet itself, eg. catering and at the same time to introduce more 'lost recipes' which even the true blue Peranakans misses!

It's a good chat with him, an inspiring food-preneur.I left the meeting somewhat inspired by his entrepreneurial skills and passion of keeping the heritage alive.