Launching a Restaurant with Family Recipes: My Journey of Hard Work and Reward

During my childhood, I wasn't trusted to be in the kitchen unsupervised due to fear I might accidentally cause a fire.

Thus, when I voiced my ambition to my grandmother about opening a restaurant, she dismissed it as just another whimsical notion because I often had many.

The taste of my grandmother's cooking has always greatly appealed to me. She once operated a stall selling Peranakan cuisine.

As a Peranakan, my heritage includes Chinese and Malay roots, creating a culinary blend rich in Malay, Chinese, and Indian spices and aromas.

A year ago, I set up a business focused on Peranakan dishes, braving expensive lease rates, challenging customer acquisition, and long hours in a hot kitchen. There’s never been a day of regret.

Rethinking Career Choices: Leaving Engineering Behind

After completing a diploma in electronics engineering, I immediately realized that working as an engineer wasn't where I wanted to be. I was uncertain of my path but definitely knew where I didn’t belong.

Exploring roles in HR and administration didn't resonate with me either. This route also seemed unsuitable.

Encouraged by friends who noted both my grandmother's exceptional cooking skills and my affinity for the kitchen, I decided to venture into culinary pursuits.

Cracking Grandma’s Culinary Secrets

Such recipes are my grandma’s treasures, and she guarded them fiercely.

She initially doubted my dedication to the restaurant idea, predicting I'd quit after a couple of months.

I spent extensive time with her, observing her cooking methods, and took diligent notes despite her reliance on intuition rather than measurements.

Eventually, I uncovered her culinary secrets, enabling me to adapt them for a commercial kitchen.

The Birth of Kokoyo Nyonya Delights

After perfecting the recipes, I established Kokoyo Nyonya Delights in August, supported by an SG$80,000 investment. I secured a modest open-air venue in Singapore's Serangoon area with a monthly rent of SG$13,500.

Three friends joined forces with me, assisting with the culinary and operational aspects.

Partial financing from my grandmother's savings was crucial. Her assistance was invaluable.

My initial menu offered a dozen options, covering soups, vegetables, and proteins.

My grandmother advised me to prioritize iconic dishes like inchi kabin (fried chicken), beef rendang (spiced coconut milk beef stew), and babi pongteh (pork braised in soybean sauce).

Offerings at Kokoyo Nyonya require my grandmother's approval. As someone without formal culinary education, my grandmother's expertise is my guide.

Each day from morning till night, I diligently craft fresh dishes, adhering to grandmother's disdain for leftovers and managing elaborate preparations like our intricate, multi-step rice cooking method.

Adapting to Demand and Relocating

Initial operations went smoothly, but after media coverage, customer numbers surged beyond what we could handle efficiently. Compromises like swapping the wok for a deep fryer had to be made.

Within a year, financial strains due to high rent forced relocation from Serangoon. The area predominantly housed seniors who were less likely to spend on dining.

I transitioned to a food court in a more affluent area, reducing rent by half and downscaling staff numbers.

The adjustment to demanding working hours was tough, leaving little time for socializing.

Yet, each day brings unique hurdles, whether it’s handling difficult patrons or staff issues, making the venture continually engaging.

Despite the challenges, embarking on this journey and starting my own venture remains a decision I fully stand by.