Eat, Pray, Stress: Restaurant Success Secrets (And Ways to Fail) [Chills 166 ft Pagi Sore, Jekyll & Hyde]

Have you ever dreamed of opening your own restaurant or bar? So many of us are drawn to the vibrant energy and creativity of the food and beverage world. But what really goes on behind the scenes?

Chua Ee Chien, who's currently closing down his popular cocktail bar, Jekyll and Hyde, after a decade of success, and Park Tan, the second-generation owner of a renowned restaurant, Pagi Sore, will reveal the highs, lows, and surprising realities of the F&B industry. 

It's not just about the delicious food and drinks. We'll uncover the hidden challenges, the traits you never knew mattered, and the sacrifices required to make it in this competitive field.

Through mistakes and challenges, they've learned more than recipes - lessons on business, adaptation and grit will surprise. Tune in as we chat with a cocktail bar veteran and the multi-gen owner of a beloved local brand.

What advice do they have for aspiring entrepreneurs with stars in their eyes? You'll get a rare behind-the-scenes pass to the stresses sustaining buzz takes. This honest insight is sure to shift perspectives - whether you're a diehard foodie or casual dreamer.

Join us for a revealing real talk with food bosses going off-script. New intel awaits on making it work in Singapore's ultra-competitive landscape. Don't miss this peek behind the kitchen curtain.

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