Cover Andrea and Ethel Chua
Andrea and Ethel Chua
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The F&B industry is a cut‑throat one, but for Andrea and Ethel Chua, the founders of The Oyster Bank restaurants and cocktail service Kiki’s Reserve, the recipe for success is simple: doing right by people
Ethel and Andrea Chua may have been in the F&B business for about nine years now, but there is little known about the sibling proprietors of The Oyster Bank restaurants and cocktail service Kiki’s Reserve. The 30‑year‑old Ethel and her younger sister Andrea, 27, keep their Instagram profiles private and, until now, have declined media interviews, preferring instead to keep the spotlight on their buzzy F&B ventures.
“We didn’t feel ready to come out and talk about what we do yet,” says Ethel. Andrea adds that while they still do not feel completely ready, they are taking the advice of one of their biggest supporters, whom they met through Kiki’s Reserve, and Tatler friend Paige Parker. “She always tells me to say yes to life,” shares Andrea. “So we decided, let’s do it.”
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The Oyster Bank Tanjong Pagar (Photo: The Oyster Bank)
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The sisters made their first foray into F&B in 2014 with the now‑shuttered underground bar HopHeads. In 2019, they opened their second business, The Oyster Bank, in Funan mall, offering a more casual and approachable take on an oyster bar, serving what Andrea describes as “an adult happy meal”: oysters and bubbly. From the first day of opening, the concept was a winner and the crowd kept coming. But when the Covid‑19 restrictions kicked in months later, both HopHeads and The Oyster Bank took a hit and the sisters, like many in the F&B industry at the time, had to pivot their businesses.
“For us, it was important not to let any staff go because many of them have been with us for a very long time, some even till today,” says Andrea. “We had to find a way to keep them and cover the costs.” With their shared interest in cocktails, the duo came up with the idea of a freshly bottled cocktail delivery service and Kiki’s Reserve was born in March 2020.
“I think we were pretty lucky because we didn’t do much marketing; we just announced it on Instagram and it exploded,” recalls Ethel, adding that they were early adopters of the cocktail delivery concept at the time and invested a lot into their packaging and branding, which resulted in many customers ordering them as gifts.
Above Bottled cocktails from Kiki's Reserve (Photo: Kiki's Reserve)
Above Bottled cocktails from Kiki's Reserve (Photo: Kiki's Reserve)
Bottled cocktails from Kiki's Reserve (Photo: Kiki's Reserve)
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Since its launch, Kiki’s Reserve has counted renowned brands such as Bulgari, Cartier, Porsche and Visa as clients. While the sisters feel they have been very lucky in their entrepreneurial journey so far, a lot of their success is clearly rooted in their hands‑on approach and willingness to go the extra mile.
Ethel handles business operations and human resources, while Andrea takes care of marketing, finance and brand building. But both of them can also be found washing dishes in The Oyster Bank outlets, including the third and newest one in Tanjong Pagar. “We’re always on the ground and make it a point to work in every kitchen we have so we can learn the business better,” says Andrea. “It also helps us understand the [staff members’] perspectives when they have issues or suggestions. And when [they] recognise that we’re here working hard alongside them, it builds team rapport and they’re willing to do the same for us. It’s the kind of team money can’t buy—we spent years building this and we’re here for the long run.”
Above Andrea and Ethel Chua
Andrea and Ethel Chua
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Since dining restrictions were lifted last year, Kiki’s Reserve has hit pause on individual deliveries and orders, shifting its focus to live bartending events and tailored cocktail experiences. Both Ethel and Andrea work on every Kiki’s Reserve event from beginning to end, starting with discussions with clients on their needs to customising the drinks and being on site to execute. “Whether it’s Kiki’s Reserve, HopHeads or The Oyster Bank, we’re in the business of happiness and we’re here to give people the best experience possible,” says Andrea. “Every time someone breaks a glass in our restaurant or at an event and they apologise, I say, ‘No, it just means you’re having a good time.’”
For them, the biggest lesson they have learnt so far is that they should always do right by people, be it in the product they are selling or with customers, suppliers and staff. Returning customers are a sign they are moving in the right direction, says Andrea. “We’re very grateful and never take it for granted. It also means we have to always up our game. That’s why we strive to go above and beyond, and we’re trying to inculcate this approach in our team members as well.”
The sisters have certainly made their mark in the hospitality industry here, but they are only just getting started. “The world is our oyster,” says Andrea. “We want to improve our cocktails and bring back deliveries for Kiki’s Reserve in the fourth quarter of this year.” There are also plans to diversify with bar and nightlife concepts, as well as experiment with virtual brands. “There are so many other things we want to do,” she says. “There’s no specific end goal; we just want to continue doing what we do and hopefully make more people happy.”
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Photography: Frenchescar Lim
Hair: Benedict Choo
Make-Up: Benedict Choo
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Annabel Tan is the Editor of Watches and Jewellery at Tatler Singapore, where she covers all things luxury timepieces and fine jewellery across both print and digital platforms. She is also the Editor of Tatler GMT Singapore, a role that deepens her fascination with the ever-evolving world of watchmaking. Outside of work, she’s usually on the hunt for her next favourite watch that she can’t afford, planning her next beach getaway, or catching up on the latest Formula 1 race.
