The CEO Magazine Asia — January 2018

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saw the market potential in Singapore and
capitalised on it. Designed as an oasis of calm
where you can eat, play and relax, the vast
24,000-square-foot space includes a 180-seat
main dining area as well as five VIP rooms
able to seat 10 people for more intimate or
family gatherings. “The food is also very
special, based on all of the classic Singapore
old-time favourites,” Jason says. “We do a
traditional, crispy suckling pig that is
charcoal-roasted to perfection. The secret is
to control the temperature so that the skin is
thin and crispy all over, but the meat is juicy
and tender.” Other highlights are the
Premium Dragon Rib Bak Kut Teh, Giant
Grouper Porridge and, of course,
the Orient Palace’s own rendition of the
famous Singapore Chilli Crab, which it calls
Nanyang Steamed Crab with Chilli Dip.
Orient Palace has won praise and
affirmation from food critics, in particular
for its Giant Grouper Porridge, Traditional
XO Yam Abacus, Seafood Mee Goreng, and
its Premium Dragon Rib Bak Kut Teh.
The onsite wellness centre, Spa Nes, offers
South East Asian healing therapies, luxurious
spa facials and polishes, body massages,

Traditional Chinese Medicine consultation

and even barber services. For the signature

Singapura massage, Jason says that the

masseuses use orchid essential oils and

techniques inspired by Swedish, Thai and

Chinese acupressure massage styles. Spa Nes

offers the perfect place to rejuvenate and

relax, either before or after a meal.

It is his style to have the first-mover

advantage and thus, eight years ago, Jason

expanded his business beyond the Suki

Group of restaurants.

He established JL Asia Resources, a

property development and acquisition

company. The portfolio covers condos as well

as hotels and although it has developments in

Singapore, the company has spread further

afield, with properties in Malaysia as well as

Thailand. “We started to move into Thailand

because it is a much better market. Also, the

rules are more relaxed and so it’s a much

easier place to build,” Jason says.

Not that Jason shies away from challenges.

He says that the key to success is to simply

stay positive. “A challenge is something that

you just have to take on and get over,” says

the unstoppable business leader.

TRADITIONAL

CHARCOAL-ROASTED

CRISPY SUCKLING PIG

Marinated with special

homemade sauces, the

dish revives the lost art of

charcoal spit-roasting.

The secret to achieving the

crispy and wonderfully thin

crackling lies in the precise

control of heat. Each inch

of the skin is charcoal-

roasted to perfection,

warm with crisp crackling

and tender, moist meat.