The passion behind every plate of authentic Singaporean cuisine

The restaurant combines authentic Singaporean cuisine with a casual dining experience inspired by the warmth of Singapore’s hawker culture

Long before it became a destination for Singaporean cuisine in the Philippines, Tiong Bahru Singapore Flavours was built on a simple vision: to bring Singapore’s rich culinary heritage closer to Filipino diners.

Today, that vision continues through every bowl of laksa, plate of Hainanese Chicken, and serving of Bak Kut Teh that reaches customers’ tables.

Behind the brand’s growing presence are owners Andrew Koh, chief operating officer and director, and Kathryna Yu-Pimentel, director, whose shared commitment to authenticity and consistency has shaped the restaurant’s journey in the Philippines.

As a Singaporean who grew up enjoying many of the dishes now served at Tiong Bahru Singapore Flavours, Koh saw an opportunity to share a familiar part of his upbringing with Filipino diners. Instead of adapting recipes to follow trends, the brand chose to remain faithful to traditional ingredients, cooking methods, and flavors that define Singapore’s diverse food culture.

Hainanese chicken is prepared using traditional Singaporean flavors and cooking methods 

Yu-Pimentel shares the same goal of making Singaporean cuisine more accessible.

“Our goal is to bring authentic Singaporean flavors to Filipinos through delicious, high-quality meals that are affordable and accessible to everyone,” she said. “Food has a beautiful way of transporting you. One bowl of Bak Kut Teh or one bite of Hainanese Chicken can feel like a little trip to the Lion City, without a costly plane ticket.”

That commitment guides the company’s operations, from sourcing key ingredients and maintaining standardized recipes to ensuring that every branch delivers the same quality and dining experience.

“Customers return because they trust us,” Koh said. “They know that when they order their favorite dish, whether in one branch or another, they will receive the same quality, taste, and experience.”

Preserving Singapore’s culinary identity goes beyond what is served on the plate, according to Yu-Pimentel. While traditional cooking techniques maintain the integrity of each dish, the dining atmosphere captures the warmth and communal spirit associated with Singapore’s hawker culture.

“Technique gives it truth, and emotion gives it soul,” she said. “Food is never just technique. What we also preserve is the warmth, comfort, and joy of gathering around a table.”

The brand also aims to share the stories behind each dish, allowing guests to gain a deeper appreciation of Singapore’s culinary roots. Many first-time visitors begin with popular choices such as Hainanese Chicken and Laksa before returning to explore more specialties from the menu.

“Food is often the first introduction people have to another culture,” Yu-Pimentel said. “Through every dish we serve, we help show that Singaporean identity is diverse, vibrant, comforting, and deeply rooted in heritage.”

Behind the scenes, Koh remains closely involved in branch operations, quality assurance, supplier relationships, staff development, and customer feedback. He believes strong businesses are built through visibility, accountability, and trust.

“Leadership requires visibility and presence,” Koh said. “When employees and partners see that you are fully committed to the business, it creates a culture of ownership throughout the organization.”

That hands-on approach has helped the company navigate the challenges of introducing Singaporean cuisine in a competitive dining market. From building awareness to maintaining consistency across a growing network of branches, Tiong Bahru Singapore Flavours continues to focus on the principles that shaped its foundation.

With 16 branches across the Philippines, Koh said the achievement he values most is not simply expansion but the ability to remain committed to authenticity, quality, and integrity.

Looking ahead, the brand plans to introduce new dishes, invest further in staff development, and continue improving service and operations while preserving the standards that have defined Tiong Bahru Singapore Flavours since its beginnings.

“Restaurants do not grow because of recipes alone,” Koh said. “They grow because of the people who are willing to make the daily commitment to protect the brand, uphold standards, and earn the trust of customers and partners year after year.”

Together, Koh and Yu-Pimentel continue to bring Singapore’s culinary heritage closer to Filipino diners, proving that every dish can carry a story of culture, tradition, and connection. — Nickie Wang