Craving something
different? So are we.

Here at Ebb & Flow Group, we believe in delivering uncompromising quality through unconventional ways.
That’s our magic recipe for creating F&B brands like you’ve never seen before. 

Timeless fare, unique experiences, and a farm-to-fork philosophy.

We work with smaller, sustainable farms and create dishes using the most intentional ingredients to craft the best culinary stories.

Concepts

At Ebb & Flow, we’re obsessed about creating great experiences around food. We channel creativity, curiosity and industriousness towards a mission to delight each and every customer - whether it’s at one of our restaurants or in the comfort of home.

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Provenance

We believe in only using food that is good for the broader ecosystem – that is why we painstakingly handpick each and every one of our farms and form deep relationships with our food sources to bring you the best fare. 

Launching Soon

Investments & Incubation

Sustainability is not just a buzzword.

To us, true sustainability and longevity means investing in the next generation of food whether it’s in the form of technology or food cultivation.

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The Press

A New Brigade: Young chefs to watch in Singapore
April 8, 2023
Meet the new guard of exciting culinary talents that look set to carve their place on the mantle of Singapore’s fine dining scene.
The Ultimate Singapore Food Guide ft. Chin Mee Chin
April 6, 2023
The Lion City boasts one of the best food and drink scenes, not only in Asia but around the world. Chin Mee Chin makes this list with the fluffiest buns and thick spreads of iconic housemade kaya; made by laboriously slow-stirring vats of velvety coconut jam every morning.
Savour that casa magic in every bite
March 22, 2023
Casa Vostra translates to "your home". Every slice of a Casa Vostra pie is a labour of love—filled with flavours of home, intention and authenticity, as Chef Antonio have been doing for his own kids.
48 Hours in Singapore ft. Chin Mee Chin & The Dragon Chamber
February 20, 2023
A National Geographic article — in collaboration with Singapore Tourism Board
Read the press.