#OffTheMenu: Serving Possibilities

Singapore’s F&B industry is riding a dizzying 2025 rollercoaster. Well‑known heritage brands are striving to survive, home‑based businesses are growing, and many operators are rethinking how to thrive. This edition of LinkedIn Local™ Singapore - Hospitality Series brings together people who have faced these challenges and found ways to adapt. They will share honest stories about what it really takes to work in hospitality today.

Our panel features entrepreneurs who have built their businesses through determination, creativity, and a strong sense of purpose. From running a family restaurant through economic challenges to turning a small side project into a popular dessert brand, to using food as a way to bring people together, each speaker offers a unique perspective.

Vadim Zubovskyy – Founder, Kapitan

A former ship captain who invested his family’s savings to open one of Singapore’s only Slavic restaurants. Vadim grew Kapitan from a small dumpling stall into a full restaurant at Maxwell Chambers, overcoming lockdowns, rebranding, and political challenges while introducing diners to handmade pelmeni, infused vodkas, and Eastern European hospitality.

Regine Sum – Founder & Creative Director, Nasty Cookie

Regine went from bodybuilding to baking, starting Nasty Cookie in 2018 as a fun side project. It has since grown into a dessert brand with multiple outlets, bold flavours, and a loyal following. She now leads a team of 60 across Funan, Orchard Gateway, and Techview.

Michael Chua – Hospitality Entrepreneur

A former political candidate who opened Palms Bistro in Tanjong Pagar as a place for casual connection and civic discussion. While the bistro has closed, it reflected his belief in food as a way to build community.

Journalist-Moderator: Lok Bing Hong – Assistant Editor, 88 Bamboo Singapore

Bing Hong has been covering spirits and the Asian F&B scene, also reported for CNA and Reuters, and also worked at The Spiffy Dapper, one of Singapore’s best‑known hidden bars. His mix of newsroom experience and hands‑on hospitality work gives him a rare understanding of both the people and the possibilities behind the menus.

Venue Partner: Too often, the people one meets are extensions of familiar circles — friends of friends, brief acquaintances from networking events, or colleagues encountered in office corridors. Chapters @ Maxwell offers a different experience.

The venue is more than just four walls; it is a place where strangers can meet as equals, exchange ideas openly, and build connections that last. Situated in Singapore’s heritage district, Chapters @ Maxwell provides an ideal backdrop for workshops, panel discussions, and gatherings that enrich both professional networks and personal perspectives.

F&B Partner: Delizio Catering brings award‑winning culinary expertise and impeccable service to every occasion. Halal‑certified and ISO 22000‑accredited, the team draws on the culinary heritage of its multi‑award‑winning restaurants to deliver beautifully presented menus with consistent quality. From elegant buffets to customised dining experiences, Delizio ensures that every guest enjoys food that is as memorable as the event itself.