Cover Why The Platform Collective’s Hoh Loyi believes in the future of quick service restaurants
Why The Platform Collective’s Hoh Loyi believes in the future of quick service restaurants
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The founder of Champion Bolo Bun and Dickson Nasi Lemak shares her passion for entrepreneurship and the F&B industry
While many Singaporeans are familiar with Champion Bolo Bun, Singapore’s first bolo bun concept shop that has seen snaking queues since it first opened in 2021, not many know Hoh Loyi—the face behind the popular brand. The chef-owner of the cult favourite brand, Hoh founded her bolo bun empire at only 22 years old.
Hoh’s interest in the F&B industry first sparked in secondary school while attending Food and Nutrition classes. At this time, she also worked as a part-timer at Baker and Cook where she got to help in making and selling sourdough pizzas. “It was a fruitful and interesting experience because in just a short time, I got to experience various crucial operational roles in a restaurant,” she explains, adding how she loved the adrenaline rush and dynamic nature of the industry.
This pivotal moment led her to do a one-year stint at the China Grain Products Research & Development Institute in Taipei. Known for its baking courses, the institute served as a training ground for her as she learnt more about bread-making. Here, she also cemented her love for the art of bread.
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Driven by passion
Following her one-year stint, she found an apprenticeship at a Hong Kong-based cha chaan teng (Hong Kong-style diner) that she would frequent during her visits to the city. While she still keeps the name of the diner a secret, she has mentioned how it has been known for serving up some of the best bolo buns. Although the kitchen was initially reluctant to accept her, she was determined to get her foot through the door and eventually got the job. Hoh spent two years as an apprentice at the cha chaan teng before returning to Singapore to open Champion Bolo Bun. The popular brand first started with pop-ups, before opening a brick-and-mortar store in 2021 which quickly attracted snaking queues.
With a passion for food and entrepreneurship, thanks to her family who are self-made entrepreneurs, she continued to search for her next project. In 2022, she launched Dickson Nasi Lemak, offering a modern yet authentic version of the classic dish.
According to an Instagram post, she was inspired to start the Nasi Lemak joint when she connected with a chef from “one of the best-rated nasi lemak establishments” in KL. Having grown up eating nasi lemak while visiting family in the Malaysian city, she hoped to bring this comforting plate back to Singapore. What began as a takeaway spot in Joo Chiat eventually expanded to a full-scale eatery in Tanjong Pagar. While Dickson Nasi Lemak’s Joo Chiat outlet closed in August 2024, its Tanjong Pagar cafe remains open.
Above Champion Bolo Bun
Champion Bolo Bun
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Despite Champion Bolo Bun and Dickson Nasi Lemak serving different products, Hoh realised that they had one thing in common—reimagining traditional and nostalgic food for the modern consumer. Both concepts were eventually brought together under The Platform Collective, Hoh’s multi-concept business that “takes traditional and nostalgic foods and presents them to today’s diners” through appealing concepts and delicious products.
Founded in 2021, Hoh’s initial vision for The Platform Collective was to “create a food concept that has mass market appeal”. But over the years, she learnt that her concepts should include a timeless appeal, the potential to go viral, be a mealtime staple and be a part of people’s daily meals. This led her to reconsider the direction of the brand, focusing on the idea of Quick Service Restaurants (QSR).
“I realised that focusing on QSR concepts would better align with our original vision of reaching a broader audience,” she explains. This realisation led Hoh to sell Dickson Nasi Lemak and focus on advancing the group’s ambition to innovate and expand its portfolio through QSR concepts. These fast-service, casual and welcoming concepts offer value-for-money items that are both accessible and appeal to a wide range of customers. Currently, Dickson Nasi Lemak is under a new ownership but still with the same kitchen team.
Above Dickson Nasi Lemak
Dickson Nasi Lemak
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Naturally, one of Hoh’s first QSR concepts hopes to leverage Champion Bolo Bun’s success by offering innovative bolo bun products. While the brand will be sharing more in time to come, Hoh teases that the Champion Bolo Bun’s sister concept Magic Bolo will offer a savoury twist on the traditional bun.
While The Platform Collective began with a focus on F&B concepts, Hoh always believed that the company should “go beyond F&B to serve as a voice and support system for people’s needs in various sectors”. Thus, Hoh is currently working on a non-food-related project that’s set to be up by the end of the year. The upcoming concept hopes to “highlight our commitment to making a broader impact in our community”.
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The future of QSR
While the QSR industry is established in the West, Hoh hopes that QSR businesses in Southeast Asia will begin to develop, offering more of “their own unique identities while continuing to innovate and adapt to local preferences”.
She continues: “As the region’s market matures, there will likely be a stronger emphasis on incorporating local flavours, improving sustainability practices and leveraging technology to enhance the overall customer experiences.” Looking ahead, she also anticipates accessing growth in the QSR sector in terms of accessible and healthier dining options.
“I also anticipate that Southeast Asian QSR brands will increasingly influence global trends, contributing their own innovations to the international stage,” she adds.
Hoh is constantly on the lookout for new concepts, even while travelling. She shares how she plans an in-depth itinerary before each trip to ensure she hits all F&B spots from global QSR brands to popular street food businesses. “This exposure inspires me to develop fresh, innovative ideas to add to our portfolio,” she muses.
There are big things in store for Hoh and her brand—her passion continues to burn, especially with the belief that food can bring people together. As Hoh says it best: “We may not all speak the same language, but we all can understand each other through the food we’re consuming, or the music we’re listening to. I love that.”
Amanda Goh was the former senior writer for Tatler Singapore.
