PS.Cafe at Harding will be open throughout Chinese New Year! Gong Xi Fa Cai!
Terms & conditions apply.
$70++ per person • 12.00 pm to 3.00pm
Available only during weekend brunch & public holidays
Exclusive to PS.Cafe at Ann Siang Hill
We are taking a break for our D&D on 20th September, Wednesday & will reopen on 21st September, Thursday at 12pm!
Inspired by key moments throughout the course of a day at PS.Cafe, we introduce three signature fine soaps that have been thoughtfully created to offer unique scent profiles and bold design.
Combining carefully selected botanical extracts including pure aloe and the anti-bacterial properties of Japanese Camellia sinensis, we hope our three fine soaps uplift, comfort and inspire.
9.30 - Senses awaken, inspiration dawns, the possibilities are endless.
4.31 - Carried on a humid breeze, the rhythm changes, something sparkles, clarity revived.
11.52 - Captivated by a spell, lost in the moment, succumb to sweet desire.
PS.Cafe Fine Soaps will be available online and at all PS.Cafe outlets from September 2017.
Designed, developed and manufactured in Singapore, the range is:
- sulphate free
- formaldehyde free
- paraben free
- preservative free
- free from animal testing.
Designation Assistant Manager
Year in PS 1 year 9 months
Hometown Terengganu, Malaysia
Have you always been living and working in Singapore?
I was born in Terengganu, Malaysia where I have spent most of my life growing up. My mum is Singaporean but migrated to Malaysia a long time ago because my grandma wanted to live a simpler life. We still have relatives in Singapore so in 2008 I decided to move to Singapore to pursue my career in the Food & Beverage (F&B) service industry.
When did you know you wanted to be in this industry?
Back then, the only part-time job that I could apply as a 15-year-old student was in restaurants. I would study in the morning and work in the evenings to earn extra income for daily needs. I love food and wanted to be a chef; so I thought I would pursue a Diploma in a Culinary school at INTI International College in Kuala Lumpur, but then I realised that being a chef also means I will have to slaughter animals, which I was not happy about. So I switched to Hotel Management instead which I am thankful for because, during the 2.5 year course, I did an internship programme at Shangri La, Penang. I learned so much in 6 months, exploring different positions such as being a cleaner, housekeeper and waitering - that’s when I was first told that I have a knack for the service line and 9 years later, here I am!
Has working in F&B influenced your eating habits?
Definitely! Having worked in mostly Western restaurants make me crave for Asian food more whenever I am out. From Thai to Vietnamese and especially Japanese food. So far I have tried 30 Ramen stalls in Singapore and counting!
I admire the Japanese way of working and their relationship with food; I think their food shows their hard work and dedication. For example in Ramen, I appreciate how the soup base (dashi) is made. For ramen chefs, in order to produce original flavours, they will have to go through hundreds of trial and error experiments in combining dashi with the added flavours in order to achieve 'the one'. That is dedication right there. I can’t wait to finally visit Japan next year!
What’s your ideal comfort food?
You’ll be surprised that I love desserts more than anything. Waffle + ice cream is a perfect combination for me. I would also choose the sweetest ice cream to go with it, such as butterscotch or caramel.
Sweet tooth! So, tell us about your Favourite PS dish.
Dark Chocolate Banana Cheesecake and our Oreo Milkshake!
The PS Thai Brunch Bowl is my all time favourite too.
How do you spend your off days?
Other than trying out more ramen, I try to work on self-improvement. I love learning and knowing things that people don’t know about. Whenever I travel I make it a point to visit museums since Greek mythology, artefacts and Science are my favourite topics. My most memorable experience was when I went to Taiwan and visited the National Museum of Natural Science, I spent 6 hours there absorbing everything – it was huge! I often watch science documentaries too, especially River Monsters on Discovery Channel.
Did you know that Arapaima Gigas is an air-breathing fish that plies the rain forest rivers of South America's Amazon and one of the world's largest freshwater fish? Also, did you know that most sharks breathe by extracting oxygen when seawater passes through their gills, making it impossible for most of them to stay still otherwise they would drown? It's fascinating!
Interesting! Have you always been good at memorising things?
Not always, I was terrible at school actually, but working in this industry has taught me to appreciate it. During my first full-time job experience in Singapore, I was made to memorise all the menu items, down to the price and ingredients within my first week at work. In order to keep my job and prove that I could do it, it motivated me to study wherever I go; on my commute, before I sleep, while I eat. It was a blessing in disguise because ever since, I have been obsessed with memorising things and it has definitely helped a lot for work since I can remember orders without taking them down or when guests ask for specific details, I’d be able to answer right away.
What do you love most about your job?
It is different every day! I can’t imagine myself working behind the desk because I love talking to people and building connections with guests on a daily basis and it feels great. I especially like how PS has given me the chance to study in depth on what we do. I was selected to be a part of Wine Captain that is conducted monthly by our colleague, to learn more about wine, understanding different grapes as well as attending events to broaden our knowledge. There’s also Focus Group which I am a part of, where we would conduct training and orientation sessions for newcomers. There are always new things to do!
You were promoted to Assistant Manager within 1.5 years working here, any advice you would give to a newcomer?
Be open to changes and take pride in what you do. I think always seeing things in a positive light have been very helpful because it is rare for people to admit mistakes. There are a lot of things to learn here other than service, such as paperwork and logistics, but keep learning and don’t be afraid to ask questions. Refresh your memory once in awhile because at the end of the day we are all human. Apologise when mistakes are made, it helps us improve. I think doing self-improvement and finding a routine helps set a certain standard. For example, the first thing I do every morning is to check logistic and stock, whether we have enough for the whole week to go through. If not, I'd know what to do next to sustain.
What’s your life motto?
Help out whenever you can, no matter what's your position.
Take your seat at the table with Simone Furlong, CEO & Co-Principal of Australia's celebrated Leeuwin Estate, as we wine and dine into the night.
Enjoy a 5-course dinner with wine pairings.
Monday, 24th April 2017
7 pm sharp @ Chopsuey Cafe, Martin 38
*Limited to 17 seats only
Buy your tickets here!
PS: Who’s behind Paper Lantern Gin and what’s the story behind the product?
S: Paper Lantern distilling is a company founded by myself and my husband, Rick. I’m the Managing Director, whilst Rick handles the Sales and Marketing. I left my corporate job and focus exclusively on Paper Lantern since 2015 and we launched our first product, Sichuan Pepper Gin, last year in 2016.
As a couple, we’re always interested in how things were made in drinks so we always knew this is something we wanted to do. Ever since we lived in the US around 2002, Rick took courses in distillery so we’ve experimented with home-brewed beers. We had a balcony so we grew plants and had beehives in our porch which we harvested honey to make honey liquor.
When we moved to the Middle East, it was something we couldn't really do there, so we spent time putting together a business plan.
In 2012, we moved to Singapore and were really inspired by the tropical fruits and spices that were available at the local wet market. There are so many beautiful options in Asia from dragonfruits, lychee, passionfruit and what surprised us was that there weren't any Asian Gins in the market. So we thought it would be a great time to start.
We raised money through an Australian crowdfunding campaign and shot the promotional video production ourselves. Through the platform, we hit our goal of $15,000 in 30hrs and doubled it by the end of the month. Launched in Singapore because this is where we live now and we find that Singapore is a great market for craft spirits. There’s so much enthusiasm and talent in Singapore in terms of the bar and spirits scene since 2012, so it’s a great launching platform for Paper Lantern.
PS: What makes Paper Lantern Gin unique from others out there in the market?
S: Even though it is a Singapore based company, it is produced in Chiang Mai, Thailand. We chose Thailand because of the readily available ingredients that we wanted to use in our gin. We use rice that is native to the region as a base, a lot of other companies would usually use neutral grain spirits. Our goal is to be as sustainable as possible, it makes a lot of sense to distill it in a place where ingredients are readily available. By purchasing a great amount of rice, juniper berries and Sichuan pepper straight from local farmers, it is our chance to give back to the community as a company. We know every ingredient in our gin; no flavourings, no colouring, no preservatives and those are important keys to making our product.
PS: Paper Lantern is dedicated to showcasing Asian ingredients. Have you had trouble incorporating any botanicals in particular?
S: Sourcing Juniper berries in Asia is a great challenge at the moment. Also, Sichuan pepper is a bit of a tricky spice to work with but we are determined to make Paper Lantern using 100% locally sourced ingredients.
My husband is well informed on the technical side of distilling, using rice as a base is unique but it was a nice R&D process for us to experiment with all these ingredients together. From going to the market, picking ingredients to try, interviewing bartenders, distilling them in small batches and to personally deliver products around Singapore.
PS: What’s your favourite way to enjoy the Sichuan Pepper Gin?
S: Neat, definitely or mix with tonic/ginger beer or soda water + squeeze of lime + honey.
We also like to collaborate with the local bartending community; one of the recent ones is a special cocktail for Chinese New Year in collaboration with Chopsuey Cafe: Fire Rooster Cocktail.
PS: What’s the best part about working with your spouse? How long did it take to find your rhythm as a team?
S: We’ve been together since 2002 so we went through different stages in our lives. When we lived in Dubai he was a stay-home dad while I was working and now in Singapore, he’s the one working while I stay at home; so finding the rhythm to work together is no longer an issue that we have to deal with. We are open to different possibilities and have a different dynamic in the household.
We have complementary skill sets to begin with. My husband is a much better public speaker than I am; he has a writing, sales and business operations background, took distilling courses back in the US, which means he has a lot of technical knowledge in this. He views things from a strategist's angle, so I bounced a lot of ideas with him. Whilst I have a finance background and it comes handy for day to day operations.
PS: Biggest challenge?
S: You end up discussing and talking about the business all the time - this could be good and bad when the lines are blurred between business and home. You’d have arguments like normal couples do, but you still have to put that aside at some point and talk business to make it work.
PS: Do you have any advice on going into the business with a loved one?
S: I think there’s power in numbers - having more key people in the team would make a lot of difference. Networking is important, by getting to know the community and industry, meeting people so that people get to know you too. There are so many brands out there, you have to make your own mark. We think personal touches makes a lot of difference in products nowadays; for us, handwriting batch numbers individually on each bottle is just one of our ways. It’s a very supportive and collaborative community, so it's crucial to be nice and humble too while at it. [laughs]
*Paper Lantern Gin is retailing at the following locations:
Showcasing the 'Upside of Down Under', our first Wine Down for 2017 is all about Australia (mate). Of all the wine producing nations, Australia is blessed with the most diverse climates and truly exceptional terroir. No over-ripe reds or over-oaked whites here; we've handpicked some of the best representations of Modern Australian wines for you to enjoy with us and at home.
Event page here!
Our Lucky Lunar Lo Hei is also available for takeaway at both Chopsuey Dempsey and Martin!
Designation Senior Service Supervisor
Year in PS 5-6 years
How did you find PS.Cafe?
I’ve worked in F&B since I was 14. From fast food joints, Japanese restaurants to many years working in bars - naturally, I grew to be familiar with drinks and cocktails, but I really wanted to venture into food. When I saw a Service opening at PS.Cafe - Ann Siang Hill in the papers, I thought it would be a great opportunity for me to learn and grow in this exciting industry, what more in an upscale cafe like PS. Working outside of my comfort zone has always been my preferred option!
And look at you now! Almost 6 years in and 7 months pregnant!
[laughs] I enjoy working here so much that even though I'm now 1.5 months away from delivery, I still want to work! But really, I think working helps, especially during pregnancy when your hormones are unstable and negative thoughts tend to creep in once in awhile [laughs]. It's nice to have happy colleagues and guests around to talk to! Also, I like to stay active as much as I can.
What’s been the most challenging part of working whilst being pregnant—and what’s helped you overcome that?
For the past few years, I was happy doing service at the three storey Ann Siang Hill outlet. However, due to my pregnancy, I was transferred to Martin 38 to do cashiering which the management thought would be a more suitable pace for me. That is really thoughtful of them. I'm also thankful to have such nice colleagues and understanding Cafe Manager that have been very supportive for the past few months. They definitely make it such a pleasant working environment to be in...they are my pillar of strength!
How do you make time for your family given your work schedule?
Something that not a lot of people know is that it is very rare to have 5 days work week in the F&B industry, but PS offers that and have been especially flexible during my pregnancy months. For example, management would thoughtfully select my off days so that I have enough time to rest or work shifts that I could arrange around my doctor appointments. Having my in-laws in the same house helps too [laughs] Luckily my husband works in the same industry as well so we both have a mutual understanding on how the industry works eg. long hours of work, physically tiring, etc. So far so good!
Have you ever thought of giving up (working whilst being very pregnant), and why?
Of course - As much as I enjoy being busy, I can't deny that I often get tired and I often feel that I want to help my colleagues serving but I couldn't contribute much. Also, this baby girl gets hungry all the time! But I can't imagine myself doing anything else, really.
Speaking of which, what is your current food craving?
Ugly Fried Chicken at Martin 38 outlet. That chipotle dip? Hands down.
What do you do for “me time”?
Since this is my first pregnancy, I'm obsessed with reading anything pregnancy or baby-related. From books to online articles, you name it. Other than that, house chores like cleaning and organising feel more enjoyable now. I do think it is important to have me-time though, especially if you work in F&B industry where you are constantly working with people. Having space and also a partner that appreciates alone time too really helps.
Has having children influenced your work at all? Has it made you more empathetic to customers, for example?
It has definitely become a conversation starter between me and our guests. I often get friendly remarks and questions about my pregnancy, suggestions on places to get baby-related stuff or doctors to see and I even had customers share their experience on giving birth as well. I also became more patient working with customers with children because very soon, that'd be me! [laughs] I used to get a bit awkward working around children but ever since I got pregnant, it has become my way of building a relationship with our guests on a more personal level, which I think is the best way to connect.
Who's your role model?
My aunt has always been the woman that I aspire to become. Ever since she adopted my sister when she was young, she moved to Australia without a husband or a job. Working full time as a single parent in a foreign country just so that my sister would get the best education she could get is definitely an inspiration. To me, being a good parent is about being selfless, straightforward, loving and supportive, like my aunt.
Do you have any advice for women who are thinking of having children and who want to continue building their careers?
Find a job that you love that offers work-life balance. In today's age, it is great to see mums that still work during their pregnancy or having a family - it shows how strong you are. Just know how much you can contribute. Doesn't matter if it is 4 or 8 hours, but make sure to deliver your best within the time frame that you can. It will be difficult, finding the time to make sure everything goes as planned, but it's part of the process. I think the most important thing is to strike a balance. Once you do, you'll be fine. I mean, if others can do it, why can't you? Why can't I?
Designation Service Crew
Year in PS 1 year full time, 5-6 months part time
How did you start working at Chopsuey Dempsey?
I was working in an animal welfare organization at the time when my soccer buddy, Simon (Café Manager) told me about an available part-time position at Chopsuey Dempsey. I went ahead and applied for the position thinking that it would be an interesting experience to work in a completely different industry. I had no experience in F&B as I have always been active in non-profit organizations previously. Being a part timer has allowed me to get a taste of what it is like being in this line – Few months in and I realised that I thoroughly enjoyed it, so I left my non-profit career to be part of the full time service crew.
Tell us more about your non-profit organizations' background!
Prior to working in non-profit organizations, I was actually doing sales and events related jobs. I hit that point in life where I wanted to give back to the society. Being in non-profit organizations allowed me to do just that – for example; my previous job in an animal welfare organization was definitely fulfilling. I mean, how could anyone say no to taking care of animals on a daily basis? [laughs] I have a miniature schnauzer with my girlfriend that I really care about as well. It ticked a lot of boxes in what I wanted in a job.
Was it difficult to adjust from a non-profit environment to F&B?
I would say actually both works quite similarly, whereby you would improve the lives of others. Take an example of working with pets in an animal welfare – when I was helping and taking care of my customers’ pets, I created some sort of special bond with them. Same goes to working in food and beverage industry, I have a chance to create a special relationship with guests through good service and good food on a daily basis. It is practically the most satisfying part of the job.
What’s your most memorable experience in Chopsuey Dempsey so far?
Recently we had new guests from London, UK, which first knew about Chopsuey Dempsey through their daughter’s wonderful dining experience. They came all the way in between their 6-hour flyover in Singapore from their travel back to London because their daughter can’t rave enough about it. How cool is that? Building a good relationship with people just like that through service and food.
Favorite spot at Chopsuey Dempsey?
Definitely the covered veranda – it is cozy, not too stuffy even in our weather yet still facing the greeneries!
What are the perks of working in CS?
It’s inevitable that I start to pay more attention to my meal, ambiance, and service experience whenever I dine out. Recently I was promoted to join Wine Guru – it’s a wine appreciation program created by PS.Cafe for their service crew to understand wine and its food pairings as well as technical knowledge on each grape and varietal. During the last exercise, we tasted wine with different mixers like vodka to enhance their complexity. I’m glad for this sort of exercise at work because it trained me to not solely serve food, but more proactive and appreciate everything else that comes with it.
How do you spend your off days?
I am trying to practice work-life balance, so I’ve been taking a break every 3 months to go on vacation. My next destination will be Krabi, Thailand. Other than that, I would scuba dive or play soccer with Simon! [laughs]
Any advice you would give to people just starting out their career in the service industry?
I personally think there aren't many ‘how to’s’ in this line because Service is different; you learn on the job. Which means you have to be open-minded and have a positive learning attitude throughout the whole journey. Ideally you should enjoy dealing with people too because communicating with customers would create a more personal experience and lasting impression. It is not just about taking in orders and clearing tables - know that the learning curve is steep. Coming from someone like me with no experience, really, there are only two options here: either you runaway from the overwhelming experience or learn your way through the opportunities given. Luckily the latter happened to be the one I took – so here I am 1.5 years later and still enjoying every bit of it.