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SUKI GROUP OF RESTAURANTS

Recognising that Singapore is a food paradise and is well known for its wide array of delicacies, Mr. Jason Lee was inspired to create a chain of restaurants that incorporates family-oriented concepts and themes. He is a person who values family bonding. Hence, he established Suki Group of Restaurant in 2002.

Through 15 years of commitment to superior food quality, customer service and innovation, the Group has grown tremendously, today boasting 20 outlets and is home to 750 energised and passionate associates.

The Suki Group of Restaurants has a total of 8 local brands, 2 joint-venture brands and 1 franchise brand in its portfolio.

In a move to ensure consistency in food quality and increase in productivity at the outlets, a Central Kitchen was set up, consisting of different departments, namely Rice Production; Salmon Processing; Pastry Department; and Hot and Cold Kitchen. The Group believes in constantly refining the dishes, products and creating value for the business.

The Group owns an 8-storey building at Tai Seng that houses the company headquarters, Central Kitchen, warehouse facilities and logistics team.

The warehouse facilities and logistics team have given an edge to the Group by facilitating the importing of goods in bulk quantities and ensuring that products are promptly received at the outlets.

The support from the corporate office is essential to the Group’s growth.

The Front Line and Operation team work hand-in-hand with Human Capital, Finance, Purchasing, Import and Export, Marketing, IT, Project & Maintenance and the Research & Development departments to create the synergy needed to bring the Group to greater heights.

Suki Group of Restaurants believes in creating shared value, focusing on action to create value in the business and value for the people and society at the same time.

This is what brought Suki Group of Restaurants to where it is today, and will continue to drive the Group forward to new successes.

MISSIONS

PEOPLE

Be a great workplace where people are inspired to be the best they can be.

PROFIT

Profitable growth through a commitment to superior food quality, customer service and innovation.

PRACTICE

Continuously identifying the best sourcing and operation strategies and processes.

PLANET

Be a responsible global citizen that makes a difference by helping to build and support sustainable communities.

Central Kitchen

In a move to ensure consistency in food quality and increase the productivity at the outlets, Suki Group invested S$15 million and set up its very own Central Kitchen at Tai Seng. This is aimed at eliminating critical factors that contribute to the inconsistency of the food’s taste or appearance, a problem most restaurants face. The Central Kitchen consists of different departments, namely:

SALMON PROCESSING DEPARTMENT

The salmon filleting department utilises technologies imported from Japan. It has individual machines to de-skin, de-bone and process the fish. With the use of such technologies, it has not only increased the productivity immensely, but also reduced wastage effectively. Similarly, freshness is not compromised as the salmon fillets are processed daily according to the restaurant’s stringent requirements.

PASTRY DEPARTMENT

All the pastries served at the restaurants are produced by the pastry department. The department boasts some of the latest technologies that enhance the production process.

RICE PRODUCTION

A complex and customised machine that is specially brought in from Japan produces high volumes of rice. It not only includes the washing and cooking of rice but also cools and vacuum cools the rice before it is distributed to the outlets. To ensure that the quality of the rice is not compromised, it is prepared daily and served fresh in our restaurants.

HOT AND COLD KITCHEN

The cold kitchen produces the salads whilst the hot kitchen produces ready-to-use sauces to be distributed to the outlets. Monitoring of the quality and consistency of the product can be reviewed more accessibly, and hence quality control can be done in a more effective manner.

Purchasing & Logistics

In a move to ensure consistency in food quality and increase the productivity at the outlets, Suki Group invested S$15 million and set up its very own Central Kitchen at Tai Seng. This is aimed at eliminating critical factors that contribute to the inconsistency of the food’s taste or appearance, a problem most restaurants face. The Central Kitchen consists of different departments, namely:

PURCHASING DEPARTMENT AND IMPORT/EXPORT

The mission of the Purchasing Department is to support the procurement of the Group’s goods and materials. Its staffs are committed to ensuring that goods and services are procured at the maximum value by means of:

Negotiating best-value contracts by leveraging the
Group’s total purchasing power

Selecting responsive and quapfied supppers
Reviewing and signing vendor contracts
Monitoring supppers’ contract performance

The purchasing department also has a strong import arm that has been able to execute smooth importing transactions. Currently, its direct import products account for almost 60% of its entire purchases. Suki Group of Restaurants has been able to benefit from its direct imports as it eliminates third-party costs.

VEGETABLE SOURCING

Its fresh vegetables are centrally and directly purchased from vegetable importers, giving it the advantage of volume savings. Over the years, Suki has established a strong relationship with these importers whom it has come to consider its trusted partners. The combination of relations with these importers along with the breadth of its importers’ networks makes it less vulnerable to market disruptions.

LOGISTICS TEAM

Suki Group also has its own logistics team that is responsible for the prompt delivery of the goods. Having its own logistics team is a key factor for the operations as it ensures promptness and reliability. It has proven to be more effective as liaising is done more effectively internally than it would with an external party.

Furthermore, managing its own logistics schedule enables daily delivery of the fresh produce from the Central Kitchen. It provides flexibility when required and is still able to provide delivery regardless of any impending festive season. It has been beneficial to the restaurants, as they are only required to forecast their stock ordering on a per-day basis and not overstock their goods.

SUKI GROUP OF RESTAURANT

B.E.D

Concept

B.E.D (Beverage-Entertainment-Dining) is a Bar-Bistro concept located in the heart of Tai Seng, a 3 mins walking distance from 18 Tai Seng and Tai Seng MRT Station. It is the perfect dining destination that offers a variety of Chinese, Japanese, Western and Thai Cuisine. Diners can enjoy our specialty Apple Wood Roasted Duck from Made in Orient, assortment of Sushi and Sashimi from Gaku Sushi Bar and our popular Japanese Charcoal Grilled Sumiyaki bowls and more. Connect with friends over a mouthwatering lunch and coffee or relax over dinner and some Jazz music, paired with our fine selection of house wines, beer or hard liquor starting from $25. There is definitely something to stir each of your palate.

Outlet

26 Tai Seng Street
#01-02 J’Forté Building S534057

Chef Avenue

Concept

Chef Avenue is located along Tai Seng industrial park, as a result of targeting office crowds on the weekdays and family gatherings or celebrations over the weekends. Chef Avenue shop front is visible from major roads and can easily be located. It is a short 3 minutes distance walk from 18 Tai Seng shopping mall and Tai Seng Mrt.

Highlights

In Chef Avenue, we encouraged cashless payment method. Customers could either purchase our Store Value Card or pay via Nets. Also, featuring our most popular Flaming Crispy Apple Wood Peking Duck- Chinese oriental cuisine: Made in Orient from Orient Palace Singapore in Chef Avenue

Outlet

26 Tai Seng Street
#01-02 J’Forté Building S534057

Chef Kiosk

Concept

Chef Avenue opened doors to its first International Food Street located at 26, Tai Seng Street, J’Forte Building Level 1.

The first Chef Kiosk by Chef Avenue is located in Kinex Mall, basement level one. We are amongst the first in Singapore to operate and manage an international themed food street concept that serve a mix of populous local menu as well as renowned international cuisine providing our customers with an array of scrumptious delights.

We revolutionized Singapore’s dining culture complemented by exciting menu, exclusive promotions & excellent dining ambience.

Within a year, Chef Avenue’s food popularity & customers recognition encourages our expansion & ideology to miniatures concept- Chef Kiosk, where we send our trained Chefs to cook up a culinary adventure in other parts of Singapore.

Outlet

11 Tanjong Katong Rd,
#B1-K2 S436950

Orient Palace

Concept

featuring our most popular Flaming Crispy Apple Wood Peking Duck- Chinese oriental cuisine: Made in Orient

Outlet

26 Tai Seng Street
#01-02 J’Forté Building S534057

Love Fresh

Outlet

1 Jalan Anak Bukit,
#B2-05, S588996

Nihon Mura Express

Concept

The vibrant and dynamic Nihon Mura Express offers casual dining for diners seeking a
quick sushi fix. Priced at only S$1.60 per plate, it is hard to believe that the sushi and hot
dishes are prepared fresh. The restaurant is where quality exceeds value.

Outlet

Orchard Cineleisure
8 Grange Road, #B1-03/04/05 Cathay Cineleisure Orchard (S)239695

The Cathay
2 Handy Road #B1-01/03 The Cathay (S)229233

Rivervale Mall
11 Rivervale Crescent #02-10 Rivervale Mall (S)545082

Kallang Leisure Park
5 Stadium Walk #03-03 Kallang Leisure Park (S)397693

iChef

Concept

It all started with a question: “How can we bring restaurant grade products to our customers so that they can enjoy it in the comfort of their own home?” With this in mind, iChef Pte Ltd was born. Founded in 2011, iChef is the pioneer batch of frozen seafood wholesalers to venture into e-commerce.

Over the past six years, iChef has expanded from 10 over items to about 70 items now. iChef is very serious about the food quality and hygiene standards of the products sold. All items are from reliable suppliers and certified factories.

iChef has over 6 collection points island wide.

Sakura Forte Catering

Concept

Sakura Forte Catering aims to delight palates by providing a lavish and contemporary catered buffet that is not only delectable but also aesthetically pleasing.

Highlights

This is our most popular halal-certified concept brought to your doorstep. Our speciality, the live stations feature chefs who prepare the food for you and your guests. Live stations include Charcoal Grill, Tempura, Teppanyaki, Sashimi Stations and Dessert Station featuring Häagen-Dazs ice cream.

Caters for private home celebrations, glamourous weddings, corporate receptions, media launches, high profile and national events.

Franchies

Chabuton

Concept

Boasting a well-curated menu by the first ramen chef to ever receive a Michelin star, Chabuton is the reason why a ramen trend has swept Bangkok and Japan. Now with the launch of the first Chabuton outlet, consumers in Singapore can also savour the restaurant’s high-quality and gratifying ramen.

The Chabuton chain is extremely popular in both Japan and Thailand, with 9 and 14 outlets in respective countries. In Thailand, 14 outlets were set up within 4 years, making it one of the fastest-growing ramen chains there.

The launch of Chabuton is another fulfilment of its promise to offer hearty dishes at affordable prices so that gourmands of every stripe can enjoy them. Chabuton will continuously localise flavours and create unique offerings that appeal to Singaporeans.

Outlet

313@somerset
313 Orchard Road #B2-01 (S)238895

Millenia Walk
9 Raffles Boulevard #02-15 Millenia Walk (S)039596

Joint Venture

Tsuru-Koshi

Concept

‘Tsuru-koshi’ is a unique term that describes udon that is ‘tsuru’, meaning ‘silky and smooth’ in Japanese. ‘Koshi’ means ‘going down the throat well’. ‘Koshi’ also means ‘deliciously chewy’. Immerse in Tsuru-Koshi’s distinctive dining experience and enjoy the silky, smooth noodles. The two ways to indulge in the udon: slurp it up and let it slide down your throat or enjoy its chewiness.

Tsuru-koshi has an extensive udon menu, which ranges from the traditional hot udon to original creations such as udon served in creamy sauce. Besides udon, the restaurant also offers a donburi menu — piping hot rice served with a choice from a variety of toppings that will satisfy the appetite.

Outlet

Takashimaya Shopping Centre
391 Orchard Road #B2-01/02/03 (S)238872

Saboten

Concept

Established in 1966, with the dedication to serve the best tonkatsu, Saboten has grown to more than 500 branches worldwide.

Saboten emphasises on simple and elegant food preparations that highlight the unique flavour profiles of our ingredients. With a team of the finest chefs and experienced staff at the helm, you can enjoy authentic Japanese cuisines prepared and served to the highest standards.

Outlet

313 @ Somerset
313 Orchard Road #B2-02/03 (S)238895

Millenia Walk
9 Raffles Boulevard #02-15 Millenia Walk (S)039596

100AM Mall
100 Tras Street #03-13 (S)079027

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