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Satay In A Stylish Setting, With An Organic Salad Bar

There’s also less sugar in the meat’s marinade.

Satay In A Stylish Setting, With An Organic Salad Bar

When life gives you lemons, you make, um, satay? That’s exactly what Malacca-born Lian Wee Loo did. After 10 years with IT company Cloud Solutions, the 42-year-old Senior Director lost his job. But it was exactly the excuse Lian, who’d spent a decade in China and Singapore respectively, needed to finally do something he’d been dreaming about for years — set up his restaurant called BigBrand Satay, at China Square Central. “I’ve been in IT for over 20 years. I was tired of corporate life,” says the father of three. His China-born wife is the “GM of the kitchen”. “F&B was something I wanted to do long ago. I cook a lot. You have no choice when you’re in China ’cos you can’t get Singaporean flavours there. I wanted to open a café in China about 15 years ago, but couldn’t find the right location, so that never happened.” In fact, he’d already “choped” his brand name three years ago. “I’ve always thought about it, but I had a job and there was no reason to leave. But this time around, maybe it’s chance or fate.”

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