QUEK SUE-SHAN

Restau­ra­teur, founder and man­ag­ing part­ner, The Su­per­mar­ket Com­pany

Harper's Bazaar (Singapore) - - FASHIONABLE FOOD -

When Quek Sue-Shan first stepped into the world of food, she was al­ready ahead of the culi­nary curve. To­gether with Ex­ec­u­tive Chef Joseph Yeo, she launched SPRMRKT in 2012, a three-in-one con­cept that fuses a su­per­mar­ket, café, and spiffy restau­rant and bar. The river­side haunt has since started work­ing with STPI – Cre­ative Work­shop & Gallery to dish out a novel art-meets-food ex­pe­ri­ence for din­ers and shop­pers alike.

How has SPRMRKT evolved?

When SPRMRKT first started, it was with a naive pur­pose and goal to cap­ture the hearts and minds of our gen­er­a­tion in this re­gion with con­tem­po­rary gourmet ex­pe­ri­ences. That goal soon turned into one of hav­ing the right fundamentals of run­ning a busi­ness with longevity. Since open­ing at Robert­son Quay, the brand has ex­tended into a café, SPRMRKT Daily, and our restau­rant, SPRMRKT Kitchen & Bar, be­cause we also of­fer cater­ing and pri­vate event ser­vices.

What are the highs and lows of be­ing a restau­ra­teur?

One of the great­est highs is see­ing a restau­rant con­stantly busy, with at least two seat­ings per ser­vice; and when ev­ery­one work­ing in the restau­rant, although tired, is hap­pier than ever be­fore. The great­est lows are see­ing the en­tire in­dus­try af­fected be­cause of a slug­gish econ­omy and tal­ented peo­ple leav­ing your com­pany or the coun­try for bet­ter prospects.

What’s your most mem­o­rable din­ing ex­pe­ri­ence?

That re­ally de­pends. Mem­o­ries over a meal are cre­ated not only be­cause of the food and ser­vice but the com­pany, time and place. Some of my most mem­o­rable ex­pe­ri­ences were ac­tu­ally grow­ing up; and be­ing at my grand­mother’s home ev­ery Sun­day and Chi­nese New Year. She would cook all our par­ents’ favourite dishes and the grand­chil­dren would reap the re­wards.

Is there a food book that you have your eye on?

Blood, Bones & But­ter by Gabrielle Hamilton.

What are your wardrobe essentials?

I am al­most al­ways in a two-piece out­fit, usu­ally a sleeve­less top, cropped trousers and bal­let flats. This takes me from work—where I am con­stantly on my feet—to din­ner, when I swap to high heels. Evenings out in a dress just mean I didn’t go into the of­fice that day.

What are your guilty plea­sures?

Be­ing in bed at a re­sort all day and get­ting a massage.

Bag, Chanel SPRMRKT’s Stock­yard Cote de Boeuf Ring, Mon­ica Vi­nader Es­padrille, Bot­tega Veneta The only rea­son to get out of bed on hol­i­day: Break­fast, at Sike­lia ho­tel, Italy Hat, Kate Spade New York Sue-Shan’s guilty plea­sures in­clude care­free re­sort get­aways SPRMRKT’s Earl Grey Creme Brulee Blood,Bones &But­ter

by Gabrielle Hamilton SPRMRKT Daily at Robert­son Quay Eco­log­i­cal Com­pound, Sis­ley Quek Sue- Shan Food as art by SPRMRKT SPRMRKT’s Twice Cooked Chicken Roulade

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