Kitchen Inc’s recipe for designing better kitchens

“It was a rough first two years, as this was completely different to F&B operations,” the amicable Tan laughs as he recalls time spent installing equipment, carrying heavy loads, and wrapping his head around the ins and outs of kitchen functionality.

However, equipped with prior experience in consultancy and industry knowledge, he found himself surrounded by many chefs in the fine dining community, who broadened his understanding by sharing personal experiences.

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“I worked closely with [Dewakan’s] Darren Teoh, and we often found ourselves in conversations about the industry, community, and how kitchens work,” he cites one of many examples. Such relationships gave Tan additional insight into the issues many chefs faced and how he might be able to provide solutions.

“I realised I needed to understand each restaurant’s specialised flow of operations,” he says. First, Kitchen Inc takes into account factors from cuisine offered to turnover and outlet size in order to build the kitchen accordingly: “We then design equipment according to need—nothing is one size fits all, and there is no template.”

While Tan makes the process sound streamlined, this is no easy feat: “You have to really get inside the mind of each chef, discovering how they work and their cooking strategy,” he elaborates. A kitchen plan that is suited to operations is mapped out, taking into account techniques used by the team, from steaming and roasting to grilling. “Everything is thought out, from the position of a basin and tap in relation to the stove, not to mention electrics, plumbing, and extraction.”

While Tan has worked on countless kitchens since Kitchen Inc’s inception, Dewakan remains one of his favourite projects: “The five-year period over which [Teoh] and I discussed the concept resulted in a deep understanding of how the team operates.” As such, the space is one that he holds close to his heart. “Seeing it become a reality was something incredibly meaningful,” he smiles.

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Kitchen Inc's work can be seen in countless Michelin-starred and selected restaurants and Asia’s 50 Best Bars across Malaysia. The team has worked on the kitchens of Gen 根, Studio Restaurant, Jwala, and Eat and Cook, and the unique cocktail stations at Penrose, Bar Trigona, Reka:Bar, Three x Co, Rakh, and many more. 

One of his most recent projects was with Terra Dining, recognised for its beautifully framed kitchen space. Chef-owner Chong Yu Cheng sings only high praise for Kitchen Inc: “[Tan] was able to envision my needs better than I was able,” the well-natured founder says. “Powered by experience, Kitchen Inc is driven by passion to make lives easier for chefs.” 

In the future, Kitchen Inc hopes to offer its services regionally, from China and Thailand to Indonesia and Singapore. “We go beyond consulting and aesthetic design, putting functionality at the forefront of what we do, providing design solutions to all needs,” Tan ends.

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