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Long before Tiong Bahru Singapore Flavours became a destination for Singaporean cuisine in the Philippines, it was founded on a simple idea: to share Singapore’s rich culinary heritage with Filipino diners. Today, that vision continues to take shape through every bowl of laksa, plate of Hainanese Chicken, and serving of Bak Kut Teh that reaches tables.
Behind that enduring vision are owners Andrew Koh, Chief Operating Officer and Director, and Kathryna Yu-Pimentel, Director, whose shared commitment to tradition and consistency has shaped Tiong Bahru Singapore Flavours’ growth in the Philippines. From the beginning, their goal has been simple: to serve authentic Singaporean cuisine without compromising on quality.
As a Singaporean who grew up enjoying many of the dishes now served in Tiong Bahru Singapore Flavours, Koh saw an opportunity to share a familiar part of his upbringing with Filipino diners. Rather than adapting recipes to chase trends, the brand chose to remain faithful to the flavors, ingredients, and cooking methods that define its culinary traditions.
Yu-Pimentel shares the same goal to make 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 explains. “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.”
Those principles continue to shape the company’s operations, from sourcing key ingredients and maintaining standardized recipes to ensuring every branch delivers the same taste and level of service.
“Customers return because they trust us,” Koh says. “They know that when they order their favourite dish, whether in one branch or another, they will receive the same quality, taste, and experience.”
For Yu-Pimentel, preserving Singapore’s culinary identity goes beyond what is served on the plate. While traditional cooking techniques preserve the integrity of every dish, the atmosphere reflects the warmth and communal spirit that define Singapore’s hawker culture.
“Technique gives it truth, and emotion gives it soul,” she points out. “Food is never just technique. What we also preserve is the warmth, comfort, and joy of gathering around a table.”
She also believes the stories behind each dish are just as important as the flavors themselves. By pairing Singaporean flavors with those stories, she hopes guests gain a deeper appreciation for Singapore’s culinary roots.
That experience encourages many guests to keep exploring. While first-time visitors often come for staples like Hainanese Chicken or Laksa, many return to discover more of their iconic specialties.
“Food is often the first introduction people have to another culture,” Yu-Pimentel shares. “Through every dish we serve, we help show that Singaporean identity is diverse, vibrant, comforting, and deeply rooted in heritage.”
Making all of that possible, however, takes more than what customers see. Behind the scenes, Koh remains actively involved in branch operations, quality assurance, supplier relationships, staff development, and customer feedback. Rather than leading from a distance, he believes the strongest businesses are built through visibility, accountability, and trust.
“Leadership requires visibility and presence,” Koh explains. “When employees and partners see that you are fully committed to the business, it creates a culture of ownership throughout the organization.”
Their hands-on approach has also helped the company navigate the challenges of introducing Singaporean cuisine into an increasingly competitive dining landscape. Introducing Singaporean cuisine in a competitive market has required constant discipline, from building awareness to maintaining consistency across a growing network of branches.
While Tiong Bahru Singapore Flavours has grown to 16 branches, Koh says the achievement he values most isn’t the brand’s expansion but its ability to stay true to the principles on which it was built. Despite changing market conditions, the company has upheld its standards of authenticity, quality, and integrity while strengthening relationships with employees, suppliers, shareholders, and business partners. More than the number of locations they operate, Koh and Yu-Pimentel value the trust the brand continues to earn from customers with every visit.
Looking ahead, both leaders remain focused on strengthening the brand while staying true to the values that have guided it from the beginning. Customers can look forward to new dishes, continued investments in staff development, and ongoing improvements in service and operations, all while preserving the standards that have defined Tiong Bahru Singapore Flavours since day one.
For Koh, the brand’s success has always come down to one belief.
“Restaurants do not grow because of recipes alone,” he notes. “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 guide Tiong Bahru Singapore Flavours with the same principles that inspired the brand from the very beginning: authenticity, consistency, and a genuine respect for Singapore’s culinary heritage. In the end, they hope every guest leaves with something that lasts beyond the meal: a deeper connection to the stories, heritage, and culture behind Singaporean cuisine.
After all, bringing a taste of Singapore to the table has always been about more than satisfying an appetite. It is about bringing people together, preserving traditions, and creating connections through stories that continue long after the meal is over.
Experience a taste of Singapore and stay updated on Tiong Bahru Singapore Flavours by following them on Facebook (Tiong Bahru Singapore Flavours), Instagram (@tiongbahruph), and TikTok (@tiongbahruph).
