Latest news with #JiakBaFoodHeaven
Yahoo
5 days ago
- Entertainment
- Yahoo
1-for-1 Taiwanese food promo for you & your bestie
Till 5 Jun, Jiak Ba Food Heaven's outlet is rolling out the perfect promo to celebrate the beginning of the holidays. Yes, you heard that right — it's a 1-for-1 offer: a meal for 2, but at half the price! Available only at their China Street outlet, the 1-for-1 promo allows you to get 2 of the same dish. The offer is available from 11am to 7pm, so don't worry about squeezing in during your lunch break. By day, Jiak Bar borrows its concept from Taiwanese eateries serving hot cooked food, then becomes an izakaya-style diner at night. As the newest outlet of Jiak Ba Food Heaven, expect some fresh vibes and even fresher 小炒 (xiao chao, small plates of various wok-fired dishes). For the promotion, you get to pick from 1 of 2 signature dishes. Check out this Braised Meat Rice Set (S$9.80) with chunks of pork dunked in a thick, soupy glaze. It comes with assorted veggies to make sure you hit your fibre goals, a whole braised egg, and soup to cleanse your palate. It's truly a well-rounded, hearty meal that hits home at any time of day. If rice isn't your carb of choice, you can get the Braised Beef Noodle (S$14.80) instead. Featuring a soup enriched by soy sauce, tender beef and fragrant spices, could any noodle NOT taste good? The bok choy sops up all that braised goodness, becoming a crunchy appetiser to start this indulgent meal. Remember, this offer only stands till 5 Jun, so push back all your pre-planned lunch spots. If you're not taking up Jiak Bar's promo, someone else will! First dibs: Taiwanese spicy noodle chain with 2-hour-long queues opening 1st Singapore outlet The post 1-for-1 Taiwanese food promo for you & your bestie appeared first on
Straits Times
24-05-2025
- Business
- Straits Times
Less frills, more flavour: Fast-casual restaurants take off amid belt-tightening
Less frills, more flavour: Fast-casual restaurants take off amid belt-tightening SINGAPORE – Veterinary nurse Natasha Allen, 25, has cut back on dining expenses – but not on meals with friends. She used to dine at full-service restaurants such as Spanish restaurant Tinto and Italian restaurant Sospiri twice a week, spending close to $100 an outing. Now, she opts for fast-casual eateries like Korean chain Jinjja Chicken, where her bill size is about $20. 'Fast-casual restaurants offer a similar experience – high-quality food that is cooked to order and a nice ambience – but at wallet-friendly prices,' she says. Jinjja Chicken at Nex mall. PHOTO: JINJJA CHICKEN As more Singaporeans tighten their belts amid an uncertain economic outlook, fast-casual restaurants are emerging as an attractive middle ground between hawker centres and full-service dining, offering air-conditioned comfort and convenience without breaking the bank. Many of these eateries shave manpower costs with self-ordering systems via kiosks or QR codes. Diners collect their food when their buzzers go off and clear their trays after they are done eating. Most do not charge a service fee, and those registered for goods and services tax usually include it in their listed prices. Ms Serene Ang, 48, chief executive of Foodtech F&B Ventures, says: 'Singaporeans want quick service and a comfortable air-conditioned environment, but not the pain of paying a 10 per cent service charge.' Oyster Mee Sua at Jiak Ba Food Heaven (Express) at VivoCity. ST PHOTO: HEDY KHOO Her latest venture, Jiak Ba Food Heaven (Express), opened in April 2025 at VivoCity. The 425 sq ft outlet seats 33 diners and serves dishes such as Oyster Mee Sua ($7.80) and Braised Trio Combo Rice ($12.80), featuring pig's trotter, pork knuckle and pork belly bento-style. All prices are nett, and the average spend per diner is about $12. Braised Trio Combo Rice at Jiak Ba Food Heaven (Express) at VivoCity. ST PHOTO: HEDY KHOO Ms Ang, who runs two full-service Jiak Ba Food Heaven outlets – at Alexandra Retail Centre and Far East Square – launched her third in a fast-casual format to adapt to changing market demands. 'At a high-rental mall like VivoCity, I have to maximise the floor space,' she says. 'A full-service restaurant is less profitable. We need to make more dollars per square foot.' Fast-casual restaurants work well in busy malls. The menu at her express outlet is trimmed to about 60 per cent of what is offered at her full-service locations, and the food is served in disposables. Diners tend to just eat and go, as the furniture – functional tables and wooden stools – is not designed for lingering. The outlet operates with just four employees. Jiak Ba Food Heaven (Express) is a fast-casual concept at VivoCity. ST PHOTO: HEDY KHOO 'I do not need experienced cooks. Our kitchen assistants can be trained to prepare food within two weeks,' she adds. What is fast-casual? Fast-casual restaurants differ from fast-food chains in that they usually offer fresher ingredients, cooked-to-order meals and regional flavours, with a bit of the ambience of full-service dining. Meals are usually priced between $10 and $15. Such restaurants do not shy away from using quality ingredients. 'We do not serve processed patties,' says Mr Stanley Lim, 51, director of operations at South Korean chain Jinjja Chicken, which offers Rabboki ($10.90), a dish of tteokbokki (Korean rice cakes) with ramyeon noodles. Rabboki, which is tteokbokki (Korean rice cakes) and ramyeon, at Jinjja Chicken. PHOTO: JINJJA CHICKEN Jinjja Chicken also uses fresh, not frozen, chicken wings for its signature Jinjja Wings ($8.90 for six pieces). Jinjja Wings with Soy Garlic sauce. ST PHOTO: LIM YAOHUI Jiak Ba Food Heaven (Express) imports handmade red vermicelli from Taiwan. Ajumma's, a South Korean fast-casual chain, has enhanced its Army Base Stew ($15.90++) by adding dried seafood to the stock and switching from luncheon meat to Spam, despite the latter costing twice as much. 'Fast-casual restaurants have to offer a more polished experience. We need to provide quality food and authenticity for the cuisine that we are serving,' Mr Lim says. He adds that today's diners are better travelled and more discerning. 'Young families who dine out often have more sophisticated tastes and preferences. They are no longer satisfied with simple food – they want authentic food. They are willing to pay for something a step above what foodcourts offer, because they also want to take photos of their food in a better setting to post on social media.' Comfort, speed and variety Fast-casual brands span a range of options – from army stew to vegetarian bentos to nasi padang bowls. At Ajumma's, bulgogi rice sets with four refillable side dishes start at $11.90++. Food is served quickly – typically within five minutes. Chicken Bulgogi at Ajumma's. PHOTO: AJUMMA'S Ajumma's chief executive Dominic Tan, 33, says: 'People used to think speed meant pre-cooked food. But fast-casual can be quality, freshly cooked meals that arrive quickly.' Ajumma's outlet at Westgate. PHOTO: AJUMMA'S While many assume fast-casual outlets rely mainly on pre-cooked food from central kitchens, many of these restaurants cook their food on-site. Ajumma's uses high-powered stoves to prepare food to order. Japanese fast-casual chain Hokkaido-Ya, part of the Sushi Tei group, also prepares meals on its premises. Hokkaido-Ya at Punggol Coast Mall. PHOTO: HOKKAIDO-YA Its newest outlet at Punggol Coast Mall caters to young families, busy professionals and students. Value meals – such as the Tori Karaage Set, with rice, miso soup and salad – start at $8.50. Tori Karaage Set at Hokkaido-Ya comprises deep-fried chicken with rice, miso soup and salad. PHOTO: HOKKAIDO-YA Director of Hokkaido-Ya, Mr Allen Tan, 54, observes that the rise of fast-casual restaurants is driven by customers wanting high-quality but accessible food. With Singapore diners well served by hawker centres and foodcourts, as well as the quick service restaurant segment, he says the fast-casual segment has to offer a more compelling product, priced between full-service restaurants and hawker fare. Self-ordering kiosks at Hokkaido-Ya at Punggol Coast Mall. PHOTO: HOKKAIDO-YA Mr Eugene Tan, 46, chief executive of Serangoon BBQ & Curry, agrees. 'It boils down to the key product. The food has to be tasty and the prices affordable. At present, our offering of heritage flavours is unique in the fast-casual segment.' His outlets at Junction 8 and Raffles Specialist Centre serve nasi padang in bowls, with offferings such as beef rendang with sambal goreng, achar and rice ($13.90). Beef rendang, sambal goreng, achar, sambal belachan and rice at Serangoon BBQ & Curry. ST PHOTO: HEDY KHOO There is no display of dishes – just a minimalist interior with rattan chairs and green marble-top tables. Diners order via kiosks or QR codes. Serangoon BBQ & Curry's outlet at Raffles Specialist Centre. PHOTO: SERANGOON BBQ & CURRY Mr Tan says: 'Our food is family-friendly. Those who do not like to eat fast food may take to our concept because at the heart of it, it is food that they can relate to.' Greendot, which began as a canteen stall in 2011, transitioned to a fast-casual format in 2013. Greendot at Bukit Panjang Plaza. PHOTO: GREENDOT It aims to fill the gap between salad chains and traditional cai png, offering elegant vegetarian bento sets. Rendang Lion Mane Mushroom Bento Set at Greendot. PHOTO: GREENDOT Popular items include the Rendang Lion Mane Mushroom Bento Set ($10.50) and Angelica Herbal Noodles With Cordyceps ($8.90). Angelica Herbal Noodles With Cordyceps at Greendot. PHOTO: GREENDOT Says its chief executive Fu Yong Hong, 36: 'We wanted to offer well-balanced meals that could appeal to non-vegetarians too.' Leaner teams, lower costs The fast-casual format thrives on efficient staffing and simplified kitchen workflows. 'Fast-casual outlets are easier to scale,' says Mr Tan of Serangoon BBQ & Curry. 'You typically need less manpower, smaller kitchens and well-designed workflows.' At each of his outlets, only three employees are deployed, two in the kitchen and one upfront, who also helps with food preparation during peak periods. All staff are trained to handle specific kitchen stations. Standardised operating procedures are the backbone of running a successful fast-casual brand. Mr Lim of Jinjja says: 'We do not require trained chefs. Reducing the physical and mental stress makes it easier to attract and retain workers.' At Jinjja, the noodle-frying process is broken into simple steps. 'Since the crew members at noodle stations are not experienced cooks, they do not toss the noodles in the frying pan. Instead, they use a pair of tongs to move the noodles around. 'The quality of the food is 80 per cent of what you get from an experienced chef. But this level is good enough because we make up for the lack of experience in cooking with the use of fresh ingredients. So, the end product is of good quality and has good flavour.' At Greendot, a simplified set-up has attracted older workers, including women aged 55 to 65. 'Some do not want to touch cash or speak to customers, so we place them in the kitchen. Others help with plating or collecting orders,' says Mr Fu. Setting up a fast-casual outlet also translates to lower start-up costs. A full-service restaurant may require 2,000 sq ft in space and $800,000 to $1 million in capital to open, say operators. Fast-casual outlet Jiak Ba Food Heaven (Express) cost a more modest $120,000 to set up. Jiak Ba Food Heaven (Express) at VivoCity costs a modest $120,000 to set up. ST PHOTO: HEDY KHOO Foodtech F&B Ventures' Ms Ang says: 'We do not need complex renovations. Customers do not expect designer interiors. We use stools instead of chairs, and simple tables that can be moved easily.' At Jinjja, renovation and equipment costs range from $400,000 to $500,000 an outlet, each with 40 to 50 seats and a lean staff of 12. A full-service restaurant of a similar size might need 20 to 30 staff. What is next for fast-casual? Operators expect the format to grow, especially with rising price sensitivity. 'Recession or not, people still want to eat out,' says Mr Tan of Ajumma's. 'They just want more bang for their buck.' Fast-casual concepts offer a quick, scalable model. With compact kitchens, standardised menus and lean teams, some outlets can be launched in under three months. 'We took nine months to develop Jiak Ba Food Heaven (Express), but with a working prototype, we can now roll out an outlet in two months,' says Ms Ang. This format, operators say, may even help preserve Singapore's food culture in an era of rising costs. 'Fast-casual could be a way to preserve heritage fare if operators can find ways to adapt traditional food to modern methods using automation,' says Mr Tan of Serangoon BBQ & Curry, who uses combi ovens in his kitchens to cook and stew curries, as well as grill meats and seafood. He adds: 'At the end of the day, the food still has to taste good. Price is not everything, value is.' Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Join ST's Telegram channel and get the latest breaking news delivered to you.
Yahoo
04-04-2025
- Entertainment
- Yahoo
From 5pm, this new CBD makan spot serves authentic Taiwanese izakaya from $3.80
Work life can be stressful and tense, and sometimes we just want to unwind and relax after a long day. For the CBD peeps who knock off in the evening, why not swing by Jiak Bar by Jiak Ba Food Heaven at 22 China Street for small plates and booze? Opened in mid Mar 2025, this Taiwanese makan spot serves main meals like Braised Pork Belly Rice (S$9.50) and Oyster (S$7.50) during the day. But once the clock strikes 5pm, the place transforms into an Izakaya spot serving a lineup of small dishes, soups, and hot food. Kickstart your appetite with the Golden (S$5.80), a tangy, sweet fermented cabbage starter flavoured with pumpkin. If you're adventurous, try the delicious Braised Pig's Ears (S$5.80) tossed in aromatic seasonings, basil leaves and chilli. There are also lighter options like Chilled Cucumber (S$3.80) and Garlic (S$4.80). You can slurp on a variety of hearty soups such as the hot, spicy Claypot Tofu Stew (S$12.80), boasting pig's intestines and 24-hour braised tofu cubes marinated in Taiwanese Jin Xuan tea. My favourite was the Naked Pepper Chicken Soup (S$12.80), filled with chicken chunks, lala, and naked pepper. It was full-bodied and appetite-inducing. Even when the soup turned cold, it remained tasty — which says a lot. The Three Cup Century Egg (S$7.80) was a great twist to the usual chicken and mushroom renditions that I've tried at other Taiwanese eateries. The pi dan are deep fried and tossed together in a piquant soy-wine concoction, served with fragrant garlic cloves, ginger, basil leaves, peanuts, onions, and chilli. Looking for something with a little more heft? The Hsinchu Fried Vermicelli Meal (S$7.80) is a flavourful noodle dish stir-fried with ngoh hiang slices, braised pork, bean sprouts, and topped with a sunny side-up. For mini scrumptious flavour bombs, get the Oyster Popcorn (S$9.80) fried in the same savoury batter as the popular Taiwanese fried chicken, served with mini keropok. Sip on their range of cocktails, like the refreshing Apple (S$9.80), a fizzy mixture of plum liqueur and apple juice. The Drunken (S$9.80) is a 'fun' version of bubble tea with rum. If you like warm booze, give the Warm Red Date Wine (S$9.80) a go. It was a unique beverage of plum wine, En vodka and red dates. If you're looking for a new place to hang out with your work mates, visit Jiak Bar by Jiak Ba Food Heaven. Taiwan Fan Bao: Taiwanese-style cai fan with saba fish, chicken thigh & $3.50 pork belly buns The post From 5pm, this new CBD makan spot serves authentic Taiwanese izakaya from $3.80 appeared first on
