A kitchen should perform from the first service — not reveal problems after opening.
Bespoke Kitchen Design, Layout & Project Management
36+ Years of Trusted Expertise in Professional Foodservice
ABOUT US
A Perspective Built Over Decades
I have spent over three decades immersed in the food service equipment industry — not from one angle, but from every side of the table.
My career spans roles as a sales professional, regional leader, assistant general manager, business owner, and independent consultant. This journey has shaped a practical, commercially grounded approach to kitchen design and project execution.
I understand not only how kitchens should look — but how they must function under real operating conditions.
OUR SERVICES
I provide end-to-end kitchen consultancy, covering:
Kitchen Design & Layout
• Practical kitchen layouts that improve workflow and staff efficiency
• Space planning that maximises output, even in tight areas
• Equipment selection that fits your menu, budget, and future growth
Project Management
• One single point of contact from planning to completion
• Coordination with architects, contractors, engineers, and suppliers
• Timeline and budget control to avoid costly delays and mistakes
Independent Equipment Advice
• Brand-neutral recommendations — I advise what truly suits your needs
• Avoid over-buying or wrong equipment that leads to downtime
• Focus on reliability, service support, and lifecycle cost
Why Engage My Services
Many food businesses fail not because of food quality, but due to poor kitchen planning and execution.
By engaging me, you benefit from:
✔ 36+ years of real industry experience
✔ Insights gained from working with manufacturers, distributors, and operators
✔ Reduced risk of costly design errors and rework
✔ Smoother project execution with fewer surprises
✔ A kitchen that works efficiently from Day One
I have worked at every level of the industry — from sales executive to general manager, business owner, and consultant — which allows me to anticipate problems before they happen.
My Value to You
• I translate technical details into simple decisions
• I protect your investment by ensuring the right layout and equipment
• I save you time, money, and frustration
• I help you open with confidence, knowing your kitchen is built to perform
Whether you are opening a new outlet, renovating an existing kitchen, or expanding your business, my role is to ensure your kitchen supports your success — not limits it.
Who I Work With
• Restaurant & café owners
• Cloud kitchens & central kitchens
• Hotels & catering operators
• Architects & interior designers
• Investors entering the F&B business
Testimonials
“Anthoni Ang” expertly designed three cohesive kitchens for our hotel. Their seamless coordination with all consultants and strict compliance focus prevented costly errors. They delivered a scalable, high-performance operation we rely on daily."
Johnny Lau
GM
Acmar Hotel
"They transformed our unique culinary vision into a precise, functional kitchen. From specialized equipment sourcing to flawless technical coordination for custom features, they engineered the perfect ergonomic and inspiring space for our team."
Henry Tan
Director
Liberty Singapore
FAQS
What services do you provide?
I provide end-to-end commercial kitchen consultancy, including kitchen layout planning, equipment specification, workflow optimisation, and full project coordination. My role is to ensure your kitchen is efficient, compliant, and built to perform reliably from day one.
Financial consultants provide financial advice and guidance to individuals and families. They can help you develop a financial plan, choose investments, save for retirement, and protect your assets.
What types of projects do you work on?
I work with restaurants, cafés, hotels, central kitchens, cloud kitchens, and hospitality developments. Projects range from new builds and renovations to operational upgrades and capacity expansions.
When choosing a financial consultant, it is important to consider their experience, qualifications, and fees. You should also make sure that you feel comfortable working with them and that they understand your financial needs and goals.
At what stage should I engage you?
The earlier, the better. Engaging at the concept or planning stage allows me to prevent costly layout errors, optimise space usage, and guide equipment decisions before they become expensive to change.
How do you charge for your services?
Fees are structured based on project scope and complexity. This may include a fixed consultancy fee, phased engagement, or project-based arrangement. All fees are discussed transparently before work begins.
Can you work with my architect, interior designer, or contractor?
Yes. I regularly collaborate with architects, designers, engineers, and contractors to ensure smooth coordination and alignment throughout the project.
What makes your approach different from a kitchen supplier or contractor?
I work independently, without commission or brand bias. My focus is on performance, functionality, and long-term value — not product sales.
How long does a typical project take?
Project timelines vary depending on scope and complexity. A typical design phase may take several weeks, while full project involvement spans several months. A clear timeline is established early in the engagement.
Do you handle regulatory and compliance requirements?
Yes. I factor in local health, safety, and operational regulations during the planning process to ensure designs meet compliance standards.
Can you help improve an existing kitchen rather than build a new one?
Absolutely. Many clients engage me to assess existing kitchens, identify inefficiencies, and recommend improvements that enhance workflow and performance without a full rebuild.
What information do you need to get started?
Typically:
Basic project brief or concept
Site layout or floor plan (if available)
Type of cuisine and service style
Target opening timeline
From there, I guide you through the next steps.
How do I start a project with you?
Simply reach out via the contact form or email. We begin with a confidential discussion to understand your goals and determine the best way forward.
Every successful kitchen begins with informed decisions. My role is to help you make them with confidence.
OUR TEAM
JANE DOE
JANE DOE
JOHN DOE
Get In Touch
