The fusion restaurant with a simple recipe for success

Dr Biz • October 23, 2020

It can be difficult to find a good fusion restaurant in Singapore. It’s challenging enough to cook one cuisine well, so to find a chef that does two, and then combines them to create something even tastier, is pretty close to magic. Farangse, however, does just that. The brainchild of a classically trained chef and a northern Thai foodie, Farangse combines French and Issan (northern Thai) food to delicious effect.

As part of Dr Biz’s new series celebrating our vibrant, dynamic and diverse client base, we spoke to the founders of Farangse Emma Suwajanee Apamatho, 38, and Eric Tan, 30. They explained the challenges involved in running a restaurant in Singapore and why “Six Legged-Cow” didn’t make it as their final restaurant concept.

How did you get started?

We were presented with the opportunity to buy out a small business from a friend in a condo clubhouse back in 2016, and from that we thought that it would be nice to have a place of our own. Our original concept was focussed on steaks and bistro French food, which we imagined under the name 'O boeuf a 6 pattes' (six-legged cow). Of course things have evolved a little from there! Eric is from Malaysia, but he was trained in French cuisine and has worked at some really big restaurants like the Ritz Carlton and L’Absinthe. I’m from North East Thailand which is known for its raw, spicy and sour salads, grilled fish and meat and sweet desserts, and I just love it! So instead of just a French place, we decided to combine the two and launch a great fusion restaurant.

Why did you start working with Dr Biz?

We were referred to Dr Biz by the previous owner of our location, and we have been working with them since day 1 of opening our restaurant. Sharon and her team are such nice people! They are really knowledgeable in all the things we need help with, like accounting, payroll and corporate secretarial and they are always supportive, reactive, helpful and prompt.

What is the biggest challenge you have overcome as a business?

The first year after we opened really was dreadful. Trying to get a business off the ground is not easy and things were really, really tough. It took two years to break even. However, thanks to the hard work and dedication of our team we stuck to it and survived. The Covid-19 pandemic has presented us with another challenge, but thankfully that tough initial period taught us a lot and we were better prepared to face it than we would have been at the very beginning. We have found that resilience and commitment really are the key words when it comes to running a fusion restaurant!

Tell us a funny story about something that happened at work

There are no major funny stories, only that working with other people can be really difficult! It always seemed that whoever we hired, it was rarely that successful, and the business and working environment was always better when we were the only two people involved. When you are working for your own business – especially a fusion restaurant inspired by your own heritage and passions – no-one will have the same drive that you do, so you have to bear that in mind and try to do what you can to inspire and motivate your staff.

What is your top tip for any new business owner in your sector?

We would say that a business owner shouldn’t venture out if they are only doing it for fun. Running a business is really tough and you do need to make a living to make it work. You need to have passion, but you must also be cool headed and practical. Most importantly, you must be prepared for the peaks and troughs that will inevitably come.

At Dr Biz, we provide tailored and comprehensive solutions for our client's business needs. From incorporation to accountancy, tax and payroll, to professional advisory services, we help businesses in Singapore assess potential risks and become more cost effective and efficient.

To find out more, please feel free to contact us.

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