Lim Kian Chun, CEO of Ebb & Flow Group on sustaining a successful food empire

The founder of the homegrown food and beverage group believes that moving up the supply chain can help the business mitigate industry headwinds.

For Lim Kian Chun, nothing beats hawker fare and a simple bowl of wanton mee. “Singapore is a foodie nation and eating is our national pastime,” he laughs.

However, Lim’s professional journey may have been quite different if it weren’t for the distressed sale of Michelin-starred Bacchanalia. Now, Cerana Capital’s managing partner juggles early-stage investments with his second job as CEO of Ebb & Flow Group, the F&B venture he co-founded with two partners after they acquired Bacchanalia (now defunct) in 2018.

Today, Ebb & Flow operates nine F&B concepts. Among them are revived heritage confectionery Chin Mee Chin, the Michelin-starred Sommer Dining, pan-Asian fine dining spot Willow, and direct-to-consumer Kairos Caviar.

" security has been one of my foremost concerns. I worry about rising costs, not just for ourselves, but also for the average Singaporean. There’s no silver bullet, but one aspect hindering efficient food security and sustainability is the huge amount of food waste in the F&B supply chain. If we can find a way to better use our existing resources, we will have a better chance of managing this problem" - Lim Kian Chun, CEO of Ebb & Flow Group.

Read more on The Peak to share a glimpse of Ebb & Flow's Group CEO, Lim Kian Chun's heart and drive behind the Group's honest love for good food and extraordinary experiences.

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