Food for Thought is a quirky little indie diner where you can get great comfort food at a fair price, have fascinating conversations, find new friends and discover simple ways to give back to the local and global community.

We believe in serving the community. Part of Food for Thought’s profits go into social causes that we support - including School of Thought’s Financial Aid Scheme for underprivileged students. Tap water is also served free here but you have the option to donate to international well-building projects instead so that other people may have free water someday as well. We also try to work as much as possible with local farmers, local cottage industries and collectives to support small businesses with a heart.

It started in 2002 with the School of  Thought - a tuition centre started by a group of long-time friends. We are all teachers  who believe  education is meant to broaden your view about how to live life. At SOT, we teach young people about how to think clearly in a rapidly globalising and terribly confusing world while simultaneously guiding them through their exams responsibly.

We also wanted to offer high end tuition to the less privileged crowd of students that needed it more - so not only are our prices  pitched deliberately mid-market, part of our profits go back into supporting an in-house Financial Aid scheme that sponsors up to 50% of tuition fees for the needy. By sheer grace and happy accident, we realised later we had created what is now popularly known as a social enterprise.

Food for Thought is our second attempt at a social enterprise. Like our school, we want to offer the same winning formula - top quality stuff at a fair price, served up with a great deal of heart in order to generate profits to

support and serve the community we live in.

Yee, Lorraine, Shiao & Liz - the same folks who brought you School of  Thought - are behind this little venture. Though we started this with woefully little restaurant experience between us, we are running on a whole lot of gumption, combined smarts, endurance and masochistic attachment to doing work that we care for. We also believe in a God who is also very, very, very much in control of the things that we do. (^_^)

David Heng - our Singaporean born and bred head chef - chose to pursue his love for cooking instead of continuing a career in IT. Starting off at a humble fish and chips restaurant, he soon landed a spot in the much-lauded kitchen of Le St Julien. There, under Chef de Cuisine Julien Bompard, he cultivated a genuine love for produce and respect for elegant European cuisine. After training in Le Cordon Bleu in Sydney, David apprenticed with a local butcher and served at Darling Harbour’s beloved I’m Angus Steak House. David now aspires to show genuine respect for God’s given produce in his cooking and serve every individual guest with grace.

Peter Boyer - our Vietnamese-born American sous chef - graduated from Carnegie Mellon University before entering the Pennsylvania Culinary Institute. To earn his college beer money,  Peter slogged in several bar and grill joints before ending up in the kitchens of the distinguished Greenbrier Resort of West Virginia. While there, he trained under Certified Master Chef Peter Timmons. Travel throughout the US and the world has helped broaden Chef Boyer’s culinary perspective. While living in Brazil, Peter developed a taste for churrasco and cacacha.