The restaurants’ casual and friendly
atmosphere has made them popular places
for large groups of friends, colleagues or
families to gather, with the buffet-style
service ensuring that there is something to
please all palates.
Jason has many favourite dishes, but is
particularly fond of traditional Nanyang
cuisine, which is laborious to prepare. “It is
not easy to re-create such taste of ‘nostalgia’,”
he comments. Together with his team, Jason
has gone through many rounds of trial and
error to perfect the taste of each dish before
it is officially launched to the public.
Suki Group has managed to maintain a
reputation for quality and freshness across all
of its restaurants by controlling the supply
chain from a central kitchen. Different
departments produce food for the restaurants:
rice production, salmon processing, pastry, and
a hot and cold kitchen. Everything is made
by hand under strict supervision and dishes
are constantly being refined, creating value
for the business but also ensuring that therestaurants are always keeping up with
current industry trends.
“The restaurant business has grown
dramatically because we’re always creating
new and interesting concepts that people like,
both the Singaporeans and tourists,” Jason
says. “I have to say though, that my latest
project is the most exciting one by far.”
What he’s referring to is the October
2017 opening of Orient Palace, Singapore’s
first food, wellness and entertainment hub.
Spotting the trend taking off in China
and Taiwan, Jason says he was excited to
introduce the concept to Singapore, where
everything is under the one roof.
Jason has created such a one-stop
destination for food, relaxation and play; he“ I have to say though, that my
latest project is the most exciting
one by far.”
Half page advert
GS RestuarantBringing you the best tonkatsu
Congratulations to Green House Foods on
their 50th Anniversary.In April 2010, Suki Sushi and Green House Foods, Japan,
collaborated to form GS Restaurants, Pte Ltd to bring one
of the world’s largest chains of tonkatsu (deep-fried pork
cutlet) restaurants, Saboten, to Singapore.
Established in 1966 and driven by the aim to serve
the best tonkatsu, Saboten has grown from strength
to strength and now boasts more than 500 branches
worldwide.
Saboten also started takeaway-style delicatessens in
1987, making their entry into the prepared food market.
This is Suki Sushi’s
fi rst joint venture
after setting up
our initial kaiten
(conveyor-belt)
sushi restaurant in
Lot 1 Shoppers’ Mall
in Singapore in 2002.P/F: 68580880 / 66360880
E: [email protected]INSPIRE | Interview