In the finale of Magazine St. Kitchen x Singapore Tourism Board presents Speak Greasy Season 1.2, Gauri Devidayal engages in a thought-provoking conversation with Paul Liew, the Co-Owner of Keng Eng Kee Seafood, Singapore. The discussion revolves around the intricate dynamics of expanding a family business, touching on the challenges of passing down trade secrets and maintaining the delicate balance between growth and protecting proprietary dishes. Paul shares the evolution of KEK, offering a glimpse into their philosophy of brand building, emphasizing employee trust, and navigating the transition from a local gem to an international culinary presence.

Explore the nuanced world of culinary entrepreneurship as Paul delves into the restaurant's strategies for brand building both locally and internationally. Gain valuable insights into their experiences with global pop-ups and learn how Keng Eng Kee Seafood has successfully retained authenticity while expanding into new markets. The podcast provides a deep dive into the intersection of tradition and modernity in the culinary landscape, offering a compelling narrative of the restaurant's journey and the secrets behind their sustained success.