We've been spending a lot of time with AI lately. Most of what's here came from people across the business — sales, ops, designers — trying to solve specific problems and building their own ways around them. Engineering still provides the foundation underneath: data access, shared infrastructure, a way to ship. But capacity is no longer the bottleneck. Projects that used to take weeks are sometimes done in days. And tools we would have normally outsourced are getting built internally as needed.
The people who understand the problems are best placed to solve it. Give them the right tools, and they will.
One person's build becomes a whole team's inspiration. A dedicated channel and regular show-and-tell sessions have helped keep things moving across teams.
Writing code is no longer the hard part in many cases. The harder part is deciding what's worth shipping, and what's good enough.
Open up the connectors, lift the usage caps, let people explore. Small frictions add up fast, and they're usually what stops people from building anything at all.
As tools evolve, so does the way we use them. We adapt, try things, drop what doesn't work, and keep going.
What's been built so far:
Agents live inside the tools we already use: WhatsApp, Slack, Gmail, Linear, Notion, etc. They help pull information, handle repetitive tasks, and keep things moving without needing someone to manually coordinate every step.
Pulls sales and customer analytics, sends daily feedback summaries, looks up order details for live ops.
Dispatchers track every delivery from a single dashboard and live map. Delivery specialists use an in-house mobile app that streams their location in real-time. And customers get their own tracking link to follow along.
| Event | Status | Specialist | Notes | |
|---|---|---|---|---|
| R5735 | Delivered | Han | Use loading dock at basement B2. Contact ops coordinator on arrival. | |
| R5736 | Picked up | Sarah | Use loading bay at basement. Call security before arrival. | |
| R5737 | Assigned | Marcus | Goods lift only — building security to escort. | |
| R5738 | Delivered | Priya | Deliver to LT27 — host meeting outside the venue. | |
| R5739 | Picked up | Daniel | Park at L2 carpark; head to reception for access card. | |
| R5740 | Delivered | Han | Drop off at L1 mailroom. Receiver: Wei Ling, ext 2104. | |
| R5741 | Assigned | Aisyah | Lift 3 to L12. Ask reception for the marketing pod. | |
| R5742 | Picked up | Wei Lun | Service lift only — concierge will hold doors. | |
| R5743 | Delivered | Trisha | Drop at pantry on L7. Day pass arranged with security. | |
| R5744 | Assigned | Karan | Enter via Killiney Road side gate. Setup in L2 board room. | |
| R5745 | Delivered | Sarah | Use service lift A. Visitor pass left at the L1 turnstile. | |
| R5746 | Picked up | Marcus | Park at visitor bay 4. Setup in the Atlas pod on L3. | |
| R5747 | Assigned | Priya | Drop at L19 pantry. Receiver: Daphne, ext 1903. | |
| R5748 | Delivered | Daniel | Side entrance off Church St. Concierge will escort up. | |
| R5749 | Picked up | Aisyah | Use cargo lift via B1 loading dock. Security to check ID. |
Sales, production, fulfilment, finance now sit in one view — bringing together deeper insights from data that used to live across multiple BI tools and spreadsheets.
B2B is pacing at 99% of target ($6.7M of $6.8M) with momentum from larger buffet orders. Next month's pipeline is thin at 14%, so proposals need to go out this week. AR aging $1.2M past month close is worth a chase, and NPS dipped 6 points on portion feedback at large events.
CRM data now sits next to every email thread, making it easier to personalise outreach and track deals. Workflows get automated with more integrations: Slack for daily pipeline alerts, Google Sheets for performance tracking, and more.
Hi Daryl,
Could you put together a tasting menu proposal for ~120 pax on Friday the 29th? We'll be hosting our regional partners at the new HQ and would love to repeat the format from last quarter.
Same range as before should be fine. Happy to hop on a call if easier.
Thanks,
Sarah
Create magic for customers
Sales reps enter a budget and guest count, and a menu is generated around it. Swap courses, filter for diets, adjust for variety. What used to take half a day now takes minutes.
Designers can go from idea to published in hours. Less dependence on website builders or rigid layout systems, which makes it easier to get work out quickly.
Come on a tiny journey of self-discovery, for your taste buds.
A searchable database of every dish, giving sales and fulfilment quick access to stories and details. Easier to find than spreadsheets, and easier to update and maintain.
The blue isn't food colouring. It's natural butterfly pea flowers steeped during cooking, finished with shallots, coriander and our supergarlicfied oil. Adds colour to a buffet line.
Two kinds of garlic. Confit garlic slow-cooked into a thyme-infused oil for the mellow sweetness, plus fried garlic for the kick. Tossed with linguine, slow-baked cherry tomatoes and fresh thyme. Vegetarian.
Linguine tossed in our houseblend laksa rempah with dried shrimp and a touch of coconut cream. All the flavour of a bowl of laksa, but built to hold up over a long lunch.
A dish our chef built for his fiancée, who was craving honey mustard chicken. The original recipe used a mustard with no halal version, so he tested combinations till he landed on hot english plus dijon. That's the duo. Chicken thigh baked in the marinade and served with maple soy baked potato.
Our signature since 2016. We've reworked it many times over the years as tastes change and as we've scaled to bigger volumes with new equipment. Show clients the photos of how it's evolved if they want the story.
A collab dish with the Michelin-awarded Hjh Maimunah. Lemongrass sambal-marinated chicken in their masak merah sauce, layered with cardamom, cinnamon, star anise and kaffir lime leaf. Sweet with a touch of spice.
Our halal siew mai with minced chicken, shrimp, shiitake and fragrant oil. The dim sum staple that travels well and pleases everyone.
Chilli crab sauce with real crab, squid and prawn, packed into a soft pau. A signature in pau form, plays especially well with international guests.
A pau filled with fragrant yam paste. Vegetarian and almost dessert-like. The quiet favourite for anyone who grew up on yam pau.
An infusion of orange-scented rose water, lemongrass and kaffir lime leaf. Floral and aromatic, holds up at room temperature so it works for long lunches.
Tightly rolled Taiwanese oolong with a honeysuckle fragrance. Our most popular tea and 100% sugar free. The premium tea pick when clients ask for something less ordinary than English breakfast.
Freshly brewed Arabica blend. The default coffee that nobody complains about.
Our most popular fish dish. Dory in a garlic cream sauce we build lighter than most, so it doesn't get jelak. Layered with plum-poached cherry tomato, wilted spinach, sundried tomato and black olives. Kid-friendly and a safe pick for any crowd.
Dory in a Thai-Nyonya assam pedas with lemongrass, ginger flower and laksa leaf, finished with tamarind for the tang. Served over eggplant, okra and cherry tomato. Aromatic without going full Peranakan heat. The fish for clients who want SEA flavours without the fire.
Dory in a bright lemon-butter sauce with capers, dill and sundried tomato. Tangy and a bit different, the pick for clients who want a more unique flavour.
A classic caesar normally doesn't include cherry tomato or egg, but we added both to make it more wholesome and filling. Romaine tossed in our housemade caesar dressing with crisp ciabatta croutons and shaved parmesan. Pairs with most mains, especially Western spreads.
Korean bibimbap inspired but without the rice. Five-spiced tau kwa for the protein, with baked shiitake, blanched spinach, Korean beansprout and broccoli florettes tossed in sesame oil and finished with toasted sesame. Plant-based protein that doesn't lean heavy and starchy like some vegetarian mains.
Our everyday salad. Tricolour quinoa, sweet corn, cherry tomatoes and mesclun in a roasted sesame dressing. Vegetarian and light. Most clients reach for this first when they want something familiar that goes with everything. Can be customised with add-on smoked salmon or piri piri chicken.
Egg mayo done right. We mix soft-yolk eggs into the chunkier hard-boiled base for that konbini (Japanese convenience store) texture, with French butter and a hint of dijon. Always a safe-bet sandwich.
Cold-smoked salmon with a caper and dill cream cheese, on charcoal and wholemeal bread. The sandwich for premium high tea spreads.
An upgraded PB&J that stays crunchy by the time it reaches the client. Our housemade peanut butter mixed with white chocolate for the crunch, similar to Dubai chocolate texture but in a sandwich. Layered with our punchy strawberry jam. We tested 15 to 20 versions to land on the right hold.
Our take on cereal prawn, with rolled oats folded in alongside the classic butter egg floss. We tested this obsessively because most cereal prawn out there is soggy and we weren't having that. Shell-on prawns stay crunchier but are a pain for guests to peel; shell-off prawns leak moisture and soften the cereal. We worked through the trade-off to keep ours crunchy. The prawn dish clients order again and again.
A Cajun seafood stew with mussels, prawns, flower squid and parrotfish over a tomato-paprika base built on fennel and deglazed with white grape vinegar. The seafood centrepiece when clients want bold flavour and something that looks generous on the line.
Mussels, prawns and sliced tako in a Thai-leaning sambal lifted by kaffir lime leaf. Bright and hot. The seafood dish for clients who want SEA flavour with proper kick.
A signature for years. Four vegetables, broccoli, potato, carrot and eggplant, roasted in our cajun oil till the carrots go sweet, the broccoli chars, and the eggplant soaks up the spice. The vegetable side that's almost always the safest call. Vegan.
Our homemade lemon-tahini hummus topped with roasted cauliflower and sliced fennel, properly seasoned and tender, not burnt or over-charred like you often get. Dusted with pink peppercorn and fennel seed. Vegan.
Not celery, not lettuce, celtuce. A Chinese stem vegetable our chefs picked over the usual leafy greens because the texture is more interesting. Braised in a silky ginger white sauce with black fungus, finished with goji berry, coriander and fried tau kwa cubes for protein. Vegan and allergen-friendly.
