Alan Left Engineering Behind to Join Father's French Food Dream in Singapore

Alan is currently busy at a kopitiam in Singapore. Born and raised in France, this young man has become part of the local hawker culture. Together with his father, he opened a small kitchenette, which serves home-style French food.

After graduating from catering school, he worked as an aircraft engineer for five years. However, at his father’s request, he returned to the food and beverage sector. Now he is building his new identity in Singapore.

Family Inspiration

Alan’s father worked as an executive chef in various hotels in Asia for a long time. That experience has had a great impact on his son’s life. Alan came to Singapore and joined the business mainly at his father’s urging.

The name of their establishment is ‘Père et Fils,’ which means father and son. This name reflects the warmth of their relationship. As a result, family emotions are mixed in every step of the kitchen.

French flavor on the menu

Although the kopitiam is a small shop, the variety of food is striking. The mussels cooked in cream are especially popular with customers. In addition, their seafood stew is also on the list of favorites for many.

Alan said that they want to serve food that gives a home-cooking feel. So each recipe has a classic French touch. At the same time, local flavors are also taken into account.

Popular Pizza

In terms of business, their best-selling pizza is pizza. Especially Hawaiian pizza is at the top of the list. Then there is the popular pepperoni pizza. Although there is controversy about the pineapple pizza, Alan considers it a business decision.

His goal is to provide good-quality pizza at an affordable price. This way, people of different classes can easily enjoy this food.

New Path in Singapore

Alan believes that Singapore’s hawker culture has helped him learn in a new way. Here, he meets people from different cultures every day. As a result, his cooking is gradually influenced by multiculturalism. He said that he has plans to expand this initiative in the future. For now, this small kitchen of the father-son duo is becoming the center of attraction for local food lovers.

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