FHA Main Stage
FHA Main Stage
Anchoring Ideas, Insights and Industry Connections
At FHA, meaningful content and knowledge sharing sit at the core of what we do.
FHA Main Stage anchors this mission — serving as the flagship platform where government leaders, industry pioneers, academics, and consultants come together to exchange ideas that shape the future of food and hospitality across Asia.
Through inspiring discussions and data-driven insights, the Main Stage explores the trends, challenges, and opportunities transforming the region — from shifting consumer habits and emerging investment landscapes to innovation in food safety, health, and hospitality. Each session is designed to spark collaboration, encourage critical thinking, and empower the industry to move forward together.
Please note that seminar attendance is exclusive to registered attendees. RSVP now to secure your spot in the seminars of your choice!
2026 Agenda
Tue, 21 Apr
Flavours of Success: The Rise of Chinese F&B brands in Southeast Asia
The rise of Chinese F&B brands such as Luckin and Mixue is reshaping Southeast Asia’s consumer landscape. This trend is known as the next Asian wave, identified as one of Euromonitor’s Top Global Consumer Trends for 2026.
This wave of expansion is intensifying competition, impacting regional and local brands. As such, local food and beverage players must move swiftly to match Chinese brands’ strengths in digital innovation, aggressive pricing, and robust supply chains, or risk losing share in this dynamic, high-growth market.
Key takeaways:
- Understand the momentum behind Chinese F&B brands’ expansion and the strategic entry models driving their success.
- Identify leading food and beverage companies and emerging players, and understand what makes them competitive in Southeast Asia.
- Investigate the impact on local brands—how they’re responding, adapting, and defending their market positions.
- Gain strategic insights into what this transformation means for brand owners, distributors, and consumers in one of the world’s most dynamic regions.
Speaker:
Nathanael Lim
His insights are shared across business and trade press, including Channelnewsasia, Nikkei Asia and BBC and on stage in various industry events including Thaifex Anuga Asia, Food Hotel Asia and Asia International Coffee Conference.
Nathanael Lim
His insights are shared across business and trade press, including Channelnewsasia, Nikkei Asia and BBC and on stage in various industry events including Thaifex Anuga Asia, Food Hotel Asia and Asia International Coffee Conference.
The Future of Food Trade: Opportunities Amid Global Disruption
Global food trade is entering a new phase of disruption and reinvention, bringing both uncertainty and fresh opportunity. As tariff structures shift, supply origins diversify, and regulatory frameworks tighten, trade flows are being reshaped across major economies and regions.
For the first time at FHA, this high-level multi-continent panel will bring together senior trade and policy leaders on one stage to share cross-region perspectives on how global food trade is evolving, what regulatory and market access changes businesses should prepare for, and where new growth pathways are emerging. The discussion will offer practical insights and a forward view of the trade landscape shaping food and beverage markets in the years ahead.
Moderator:
Alex Capri
Alex Capri teaches in the Business School at the National University of Singapore (NUS), and in the NUS Lee Kuan Yew School of Public Policy. He has worked extensively in Asia for two decades, where he was a partner and the regional leader of KPMG’s Asia Trade & Customs Practice, based in both Hong Kong and Singapore. Prior to his consulting career, he was a trade specialist in the U.S. Treasury Department, and the U.S. Customs Service. Alex is the Managing Director of CAPA INT’L, a Singapore-based firm that conducts training and research and advises multinational companies and governments on geo-economics and trade. He provides guidance to clients on cross-border projects throughout Asia and the world.
Alex’s writing has appeared in Forbes Asia and Nikkei Asia, and he is quoted frequently in The Economist, the Financial Times, the Wall Street Journal, Barron’s, CNN Business, the South China Morning Post and other mainstream global news establishments. He is a frequent guest on global television and radio networks including Bloomberg, BBC, CNBC, CNN and Channel News Asia. Known for his expertise in supply chains, global trade, technology and geopolitics, he is the author of the best-selling book, Techno-Nationalism: How it’s Reshaping Trade, Geopolitics and Society (Wiley). He holds an M.Sc. from the London School of Economics, in International Political Economy and a B.Sc. in International Relations, from the University of Southern California.
Alex Capri
Alex Capri teaches in the Business School at the National University of Singapore (NUS), and in the NUS Lee Kuan Yew School of Public Policy. He has worked extensively in Asia for two decades, where he was a partner and the regional leader of KPMG’s Asia Trade & Customs Practice, based in both Hong Kong and Singapore. Prior to his consulting career, he was a trade specialist in the U.S. Treasury Department, and the U.S. Customs Service. Alex is the Managing Director of CAPA INT’L, a Singapore-based firm that conducts training and research and advises multinational companies and governments on geo-economics and trade. He provides guidance to clients on cross-border projects throughout Asia and the world.
Alex’s writing has appeared in Forbes Asia and Nikkei Asia, and he is quoted frequently in The Economist, the Financial Times, the Wall Street Journal, Barron’s, CNN Business, the South China Morning Post and other mainstream global news establishments. He is a frequent guest on global television and radio networks including Bloomberg, BBC, CNBC, CNN and Channel News Asia. Known for his expertise in supply chains, global trade, technology and geopolitics, he is the author of the best-selling book, Techno-Nationalism: How it’s Reshaping Trade, Geopolitics and Society (Wiley). He holds an M.Sc. from the London School of Economics, in International Political Economy and a B.Sc. in International Relations, from the University of Southern California.
Speakers:
Angela Torres
Angela Torres is the Founding Partner of ANTA Partners and a distinguished leader in Latin America-Southeast Asia economic relations. As Founder and former Executive Director of the Latin American Chamber of Commerce in Singapore (LatAmCham), Angela spent twelve years building this influential organization from inception into a premier platform for regional business collaboration.
Angela is recognized as a leading expert in economic diplomacy, specializing in fostering strategic business and investment partnerships between Latin America and Southeast Asia. Leveraging Singapore as a regional gateway, she has facilitated countless cross-border opportunities and strengthened bilateral trade relations. From 2023 to 2025, she served as the Southeast Asia representative for Brazil’s National Confederation of Agriculture and Livestock, further cementing her role as a key bridge between these dynamic regions.
Her career foundation was built in international banking, where she served as a legal advisor specializing in credit derivatives across Cofinsura (now Bancolombia) in Colombia, Société Générale in Paris, and Nordea Bank in Denmark and Singapore.
Angela holds a Law degree from Universidad Pontificia Bolivariana in Medellín, Colombia, a Master’s in Business Law from Universidad Externado de Colombia, and a Master’s in Financial Law from University Paris XI in conjunction with ESCP Paris.
Through her unique combination of legal expertise, financial acumen, and deep regional knowledge, Angela continues to drive meaningful economic cooperation across continents.
Angela Torres
Angela Torres is the Founding Partner of ANTA Partners and a distinguished leader in Latin America-Southeast Asia economic relations. As Founder and former Executive Director of the Latin American Chamber of Commerce in Singapore (LatAmCham), Angela spent twelve years building this influential organization from inception into a premier platform for regional business collaboration.
Angela is recognized as a leading expert in economic diplomacy, specializing in fostering strategic business and investment partnerships between Latin America and Southeast Asia. Leveraging Singapore as a regional gateway, she has facilitated countless cross-border opportunities and strengthened bilateral trade relations. From 2023 to 2025, she served as the Southeast Asia representative for Brazil’s National Confederation of Agriculture and Livestock, further cementing her role as a key bridge between these dynamic regions.
Her career foundation was built in international banking, where she served as a legal advisor specializing in credit derivatives across Cofinsura (now Bancolombia) in Colombia, Société Générale in Paris, and Nordea Bank in Denmark and Singapore.
Angela holds a Law degree from Universidad Pontificia Bolivariana in Medellín, Colombia, a Master’s in Business Law from Universidad Externado de Colombia, and a Master’s in Financial Law from University Paris XI in conjunction with ESCP Paris.
Through her unique combination of legal expertise, financial acumen, and deep regional knowledge, Angela continues to drive meaningful economic cooperation across continents.
Luisa Rust
Luisa Rust is the Senior Trade and Investment Commissioner at the Australian Embassy in Manila. Luisa leads a dynamic and energetic team responsible for growing Australia and Philippine’s trade, investment and education relationship. Luisa is committed to identifying commercial opportunities, creating connections and realising the full potential of the bilateral relationship.
Luisa has over 20 years international business experience in public and private sector roles including Australian Consul (Commercial) and Trade Commissioner in Austrade Shanghai (2010 – 2014) and short-term assignments in Singapore and Japan. Luisa’s experience in strategic engagement, international advisory services and program delivery, across a diverse range of sectors, has enabled her to support leading Australian exporters and investors to achieve their international business aspirations. Luisa’s recent role was leading Austrade’s delivery of the Australia Southeast Asia Business Exchange Program – The Australian Government’s flagship program supporting the Australia Southeast Asia Economic Strategy.
Prior to Austrade Luisa worked in various international sales and marketing roles in the food and beverage and agricultural sectors.
Luisa holds a Masters of Business, International Marketing from University of Technology, Sydney and is a Bachelor of Economics from the University of Sydney.
Luisa Rust
Luisa Rust is the Senior Trade and Investment Commissioner at the Australian Embassy in Manila. Luisa leads a dynamic and energetic team responsible for growing Australia and Philippine’s trade, investment and education relationship. Luisa is committed to identifying commercial opportunities, creating connections and realising the full potential of the bilateral relationship.
Luisa has over 20 years international business experience in public and private sector roles including Australian Consul (Commercial) and Trade Commissioner in Austrade Shanghai (2010 – 2014) and short-term assignments in Singapore and Japan. Luisa’s experience in strategic engagement, international advisory services and program delivery, across a diverse range of sectors, has enabled her to support leading Australian exporters and investors to achieve their international business aspirations. Luisa’s recent role was leading Austrade’s delivery of the Australia Southeast Asia Business Exchange Program – The Australian Government’s flagship program supporting the Australia Southeast Asia Economic Strategy.
Prior to Austrade Luisa worked in various international sales and marketing roles in the food and beverage and agricultural sectors.
Luisa holds a Masters of Business, International Marketing from University of Technology, Sydney and is a Bachelor of Economics from the University of Sydney.
Matthew Tan
APEC Policy Partnership on Food Security
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Matthew Tan
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Lunch Break
EU Food Safety and Quality - Trade Opportunities Unlocked by the EU-Singapore FTA
The EU is renowned for its high quality and safety standards of agri-food products, while protecting tradition and authenticity through geographical indications. This session will focus on trade opportunities unlocked by the EU-Singapore FTA and the wider region of Southeast Asia. The public will be able to interact with EU representatives and discover successful business stories of importing and supplying European products into Singapore.
Morocco: Discover Authentic Tastes and Sustainable Know-How
Under the leadership of the Moroccan Agency for Investment and Export Development, many Moroccan companies will participate in Food & Hospitality Asia 2026 in Singapore within a dedicated Morocco Pavilion showcasing the country’s dynamic agri-food sector. Through companies such as Fruit Vegies, Gaudium, Baba Sidi Herbes, Bani Antar, Les Délices Maroc, Casablanca Green SARL, Africa Bis, Ghriss Ferkela Amgha, Taramidis, Bioaromatic, KAYNA GROUP, Morocco will present a diverse, high-value offering that includes processed fruits and vegetables, premium terroir products, aromatic and medicinal herbs, essential oils, biscuits and sweet specialties, organic products, couscous & pasta, and innovative food solutions.
This collective participation highlights the competitiveness, quality, and authenticity of Moroccan products, reinforcing Morocco’s position as a reliable and sustainable sourcing partner aligned with international standards.
Speaker:
Loubna Alqoh
After having held several positions of responsibility within Moroccan Export Promotion Center, since 2008, Mrs Loubna ALQOH was appointed in 2018 as Head of the Agribusiness Department at the Moroccan Investments and Export Development Agency.
Thanks to her experience, she provides support and advice to foreigner and local investors to develop investment projects in Morocco and also she supports Moroccan companies to develop new markets and export and also she supports foreign importers and contractors to source from Morocco.
Loubna Alqoh
After having held several positions of responsibility within Moroccan Export Promotion Center, since 2008, Mrs Loubna ALQOH was appointed in 2018 as Head of the Agribusiness Department at the Moroccan Investments and Export Development Agency.
Thanks to her experience, she provides support and advice to foreigner and local investors to develop investment projects in Morocco and also she supports Moroccan companies to develop new markets and export and also she supports foreign importers and contractors to source from Morocco.
Break
Food Safety Systems as a Business Enabler
Food safety remains a key public health priority, with food businesses facing increasing expectations from customers and overseas markets. As food supply chains become more complex, managing food safety risks in a consistent and systematic way is more important than ever.
Join us for this panel discussion to better understand the different food safety management systems available (e.g. SS 444, SS 590 and ISO 22000), and how to identify the system that best suits your business needs to gain access export markets and meet regulatory requirements.
Moderator:
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Speakers:
Jannie Wan
Jannie is the Director of the Food Business Department at the Singapore Food Agency (SFA), where she oversees the licensing and regulation of both retail and non-retail food establishments. With over 20 years of experience in public service, she has developed extensive expertise in food safety and regulatory frameworks.
Since 2011, Jannie has played a pivotal role in the licensing and auditing of meat and fish processing establishments and slaughterhouses. In this capacity, she has provided critical guidance to food manufacturers on the implementation of Food Safety Management Systems, ensuring the production of safe food. She is also deeply involved in standards development, serving on multiple Singapore Standards workgroups, including SS 668 (Cold Chain Management), and co-convening the review of SS 583 (Food Safety Management for Food Service Establishments). In addition, she is currently a working group member for the review of SS 444 and SS 590 on HACCP-based food safety management systems. In 2022, she was awarded the EnterpriseSG-SSC/SAC Commendation Award, recognising her significant contributions as an individual standards partner in advancing standards development and programme implementation.
Jannie Wan
Jannie is the Director of the Food Business Department at the Singapore Food Agency (SFA), where she oversees the licensing and regulation of both retail and non-retail food establishments. With over 20 years of experience in public service, she has developed extensive expertise in food safety and regulatory frameworks.
Since 2011, Jannie has played a pivotal role in the licensing and auditing of meat and fish processing establishments and slaughterhouses. In this capacity, she has provided critical guidance to food manufacturers on the implementation of Food Safety Management Systems, ensuring the production of safe food. She is also deeply involved in standards development, serving on multiple Singapore Standards workgroups, including SS 668 (Cold Chain Management), and co-convening the review of SS 583 (Food Safety Management for Food Service Establishments). In addition, she is currently a working group member for the review of SS 444 and SS 590 on HACCP-based food safety management systems. In 2022, she was awarded the EnterpriseSG-SSC/SAC Commendation Award, recognising her significant contributions as an individual standards partner in advancing standards development and programme implementation.
Linda Quek
Linda is a seasoned food business consultant in Singapore with strong technical expertise in food processing, food technology, packaging, and product development. A pioneer in advocating structured food safety programmes in the F&B sector, she has developed and implemented numerous QA/QC and Food Safety Management System (FSMS) programmes for food manufacturers and food service establishments.
Her consultancy work includes technical evaluations for investors, support for food start-ups, and training for local food authorities. Linda is a former technical expert and auditor for the Singapore Accreditation Council and overseas auditing bodies, and continues to conduct food safety audits. She is actively involved in standards development, contributing to key Singapore Standards including SS 583, SS 590, and SS 444, and is the Convenor behind the review of SS 444 and SS 590.
Linda Quek
Linda is a seasoned food business consultant in Singapore with strong technical expertise in food processing, food technology, packaging, and product development. A pioneer in advocating structured food safety programmes in the F&B sector, she has developed and implemented numerous QA/QC and Food Safety Management System (FSMS) programmes for food manufacturers and food service establishments.
Her consultancy work includes technical evaluations for investors, support for food start-ups, and training for local food authorities. Linda is a former technical expert and auditor for the Singapore Accreditation Council and overseas auditing bodies, and continues to conduct food safety audits. She is actively involved in standards development, contributing to key Singapore Standards including SS 583, SS 590, and SS 444, and is the Convenor behind the review of SS 444 and SS 590.
Mohamed Dino Shafique
Dino is the Functional Head of F&B Quality Assurance, Southeast Asia at Millennium Hotels and Resorts. In this regional leadership role, he is responsible for setting, governing, and overseeing food safety, quality assurance, and compliance standards across the group’s portfolio in Southeast Asia, ensuring alignment with both corporate requirements and local regulatory frameworks.
With extensive experience in hospitality operations and quality management, Dino works closely with senior leadership teams, regional operations, and property-level stakeholders to strengthen risk management, audit governance, and continuous improvement initiatives. His scope includes the implementation of robust food safety systems, standardization of operating procedures, and the advancement of consistent, high-quality guest experiences across diverse markets.
Dino is particularly focused on embedding responsible, sustainable, and resilient F&B practices into hotel operations and contributes a disciplined, pragmatic perspective to industry discussions on quality assurance, food safety, and the evolving hospitality landscape.
Mohamed Dino Shafique
Dino is the Functional Head of F&B Quality Assurance, Southeast Asia at Millennium Hotels and Resorts. In this regional leadership role, he is responsible for setting, governing, and overseeing food safety, quality assurance, and compliance standards across the group’s portfolio in Southeast Asia, ensuring alignment with both corporate requirements and local regulatory frameworks.
With extensive experience in hospitality operations and quality management, Dino works closely with senior leadership teams, regional operations, and property-level stakeholders to strengthen risk management, audit governance, and continuous improvement initiatives. His scope includes the implementation of robust food safety systems, standardization of operating procedures, and the advancement of consistent, high-quality guest experiences across diverse markets.
Dino is particularly focused on embedding responsible, sustainable, and resilient F&B practices into hotel operations and contributes a disciplined, pragmatic perspective to industry discussions on quality assurance, food safety, and the evolving hospitality landscape.
Flavours of Success: The Rise of Chinese F&B brands in Southeast Asia
Session Description
The rise of Chinese F&B brands such as Luckin and Mixue is reshaping Southeast Asia’s consumer landscape. This trend is known as the next Asian wave, identified as one of Euromonitor’s Top Global Consumer Trends for 2026.
This wave of expansion is intensifying competition, impacting regional and local brands. As such, local food and beverage players must move swiftly to match Chinese brands’ strengths in digital innovation, aggressive pricing, and robust supply chains, or risk losing share in this dynamic, high-growth market.
Key takeaways:
- Understand the momentum behind Chinese F&B brands’ expansion and the strategic entry models driving their success.
- Identify leading food and beverage companies and emerging players, and understand what makes them competitive in Southeast Asia.
- Investigate the impact on local brands—how they’re responding, adapting, and defending their market positions.
- Gain strategic insights into what this transformation means for brand owners, distributors, and consumers in one of the world’s most dynamic regions.
Speaker:
Nathanael Lim
His insights are shared across business and trade press, including Channelnewsasia, Nikkei Asia and BBC and on stage in various industry events including Thaifex Anuga Asia, Food Hotel Asia and Asia International Coffee Conference.
Nathanael Lim
His insights are shared across business and trade press, including Channelnewsasia, Nikkei Asia and BBC and on stage in various industry events including Thaifex Anuga Asia, Food Hotel Asia and Asia International Coffee Conference.
The Future of Food Trade: Opportunities Amid Global Disruption
Session Description
Global food trade is entering a new phase of disruption and reinvention, bringing both uncertainty and fresh opportunity. As tariff structures shift, supply origins diversify, and regulatory frameworks tighten, trade flows are being reshaped across major economies and regions.
For the first time at FHA, this high-level multi-continent panel will bring together senior trade and policy leaders on one stage to share cross-region perspectives on how global food trade is evolving, what regulatory and market access changes businesses should prepare for, and where new growth pathways are emerging. The discussion will offer practical insights and a forward view of the trade landscape shaping food and beverage markets in the years ahead.
Moderator:
Alex Capri
Alex Capri teaches in the Business School at the National University of Singapore (NUS), and in the NUS Lee Kuan Yew School of Public Policy. He has worked extensively in Asia for two decades, where he was a partner and the regional leader of KPMG’s Asia Trade & Customs Practice, based in both Hong Kong and Singapore. Prior to his consulting career, he was a trade specialist in the U.S. Treasury Department, and the U.S. Customs Service. Alex is the Managing Director of CAPA INT’L, a Singapore-based firm that conducts training and research and advises multinational companies and governments on geo-economics and trade. He provides guidance to clients on cross-border projects throughout Asia and the world.
Alex’s writing has appeared in Forbes Asia and Nikkei Asia, and he is quoted frequently in The Economist, the Financial Times, the Wall Street Journal, Barron’s, CNN Business, the South China Morning Post and other mainstream global news establishments. He is a frequent guest on global television and radio networks including Bloomberg, BBC, CNBC, CNN and Channel News Asia. Known for his expertise in supply chains, global trade, technology and geopolitics, he is the author of the best-selling book, Techno-Nationalism: How it’s Reshaping Trade, Geopolitics and Society (Wiley). He holds an M.Sc. from the London School of Economics, in International Political Economy and a B.Sc. in International Relations, from the University of Southern California.
Alex Capri
Alex Capri teaches in the Business School at the National University of Singapore (NUS), and in the NUS Lee Kuan Yew School of Public Policy. He has worked extensively in Asia for two decades, where he was a partner and the regional leader of KPMG’s Asia Trade & Customs Practice, based in both Hong Kong and Singapore. Prior to his consulting career, he was a trade specialist in the U.S. Treasury Department, and the U.S. Customs Service. Alex is the Managing Director of CAPA INT’L, a Singapore-based firm that conducts training and research and advises multinational companies and governments on geo-economics and trade. He provides guidance to clients on cross-border projects throughout Asia and the world.
Alex’s writing has appeared in Forbes Asia and Nikkei Asia, and he is quoted frequently in The Economist, the Financial Times, the Wall Street Journal, Barron’s, CNN Business, the South China Morning Post and other mainstream global news establishments. He is a frequent guest on global television and radio networks including Bloomberg, BBC, CNBC, CNN and Channel News Asia. Known for his expertise in supply chains, global trade, technology and geopolitics, he is the author of the best-selling book, Techno-Nationalism: How it’s Reshaping Trade, Geopolitics and Society (Wiley). He holds an M.Sc. from the London School of Economics, in International Political Economy and a B.Sc. in International Relations, from the University of Southern California.
Speakers:
Angela Torres
Angela Torres is the Founding Partner of ANTA Partners and a distinguished leader in Latin America-Southeast Asia economic relations. As Founder and former Executive Director of the Latin American Chamber of Commerce in Singapore (LatAmCham), Angela spent twelve years building this influential organization from inception into a premier platform for regional business collaboration.
Angela is recognized as a leading expert in economic diplomacy, specializing in fostering strategic business and investment partnerships between Latin America and Southeast Asia. Leveraging Singapore as a regional gateway, she has facilitated countless cross-border opportunities and strengthened bilateral trade relations. From 2023 to 2025, she served as the Southeast Asia representative for Brazil’s National Confederation of Agriculture and Livestock, further cementing her role as a key bridge between these dynamic regions.
Her career foundation was built in international banking, where she served as a legal advisor specializing in credit derivatives across Cofinsura (now Bancolombia) in Colombia, Société Générale in Paris, and Nordea Bank in Denmark and Singapore.
Angela holds a Law degree from Universidad Pontificia Bolivariana in Medellín, Colombia, a Master’s in Business Law from Universidad Externado de Colombia, and a Master’s in Financial Law from University Paris XI in conjunction with ESCP Paris.
Through her unique combination of legal expertise, financial acumen, and deep regional knowledge, Angela continues to drive meaningful economic cooperation across continents.
Angela Torres
Angela Torres is the Founding Partner of ANTA Partners and a distinguished leader in Latin America-Southeast Asia economic relations. As Founder and former Executive Director of the Latin American Chamber of Commerce in Singapore (LatAmCham), Angela spent twelve years building this influential organization from inception into a premier platform for regional business collaboration.
Angela is recognized as a leading expert in economic diplomacy, specializing in fostering strategic business and investment partnerships between Latin America and Southeast Asia. Leveraging Singapore as a regional gateway, she has facilitated countless cross-border opportunities and strengthened bilateral trade relations. From 2023 to 2025, she served as the Southeast Asia representative for Brazil’s National Confederation of Agriculture and Livestock, further cementing her role as a key bridge between these dynamic regions.
Her career foundation was built in international banking, where she served as a legal advisor specializing in credit derivatives across Cofinsura (now Bancolombia) in Colombia, Société Générale in Paris, and Nordea Bank in Denmark and Singapore.
Angela holds a Law degree from Universidad Pontificia Bolivariana in Medellín, Colombia, a Master’s in Business Law from Universidad Externado de Colombia, and a Master’s in Financial Law from University Paris XI in conjunction with ESCP Paris.
Through her unique combination of legal expertise, financial acumen, and deep regional knowledge, Angela continues to drive meaningful economic cooperation across continents.
Luisa Rust
Luisa Rust is the Senior Trade and Investment Commissioner at the Australian Embassy in Manila. Luisa leads a dynamic and energetic team responsible for growing Australia and Philippine’s trade, investment and education relationship. Luisa is committed to identifying commercial opportunities, creating connections and realising the full potential of the bilateral relationship.
Luisa has over 20 years international business experience in public and private sector roles including Australian Consul (Commercial) and Trade Commissioner in Austrade Shanghai (2010 – 2014) and short-term assignments in Singapore and Japan. Luisa’s experience in strategic engagement, international advisory services and program delivery, across a diverse range of sectors, has enabled her to support leading Australian exporters and investors to achieve their international business aspirations. Luisa’s recent role was leading Austrade’s delivery of the Australia Southeast Asia Business Exchange Program – The Australian Government’s flagship program supporting the Australia Southeast Asia Economic Strategy.
Prior to Austrade Luisa worked in various international sales and marketing roles in the food and beverage and agricultural sectors.
Luisa holds a Masters of Business, International Marketing from University of Technology, Sydney and is a Bachelor of Economics from the University of Sydney.
Luisa Rust
Luisa Rust is the Senior Trade and Investment Commissioner at the Australian Embassy in Manila. Luisa leads a dynamic and energetic team responsible for growing Australia and Philippine’s trade, investment and education relationship. Luisa is committed to identifying commercial opportunities, creating connections and realising the full potential of the bilateral relationship.
Luisa has over 20 years international business experience in public and private sector roles including Australian Consul (Commercial) and Trade Commissioner in Austrade Shanghai (2010 – 2014) and short-term assignments in Singapore and Japan. Luisa’s experience in strategic engagement, international advisory services and program delivery, across a diverse range of sectors, has enabled her to support leading Australian exporters and investors to achieve their international business aspirations. Luisa’s recent role was leading Austrade’s delivery of the Australia Southeast Asia Business Exchange Program – The Australian Government’s flagship program supporting the Australia Southeast Asia Economic Strategy.
Prior to Austrade Luisa worked in various international sales and marketing roles in the food and beverage and agricultural sectors.
Luisa holds a Masters of Business, International Marketing from University of Technology, Sydney and is a Bachelor of Economics from the University of Sydney.
Matthew Tan
APEC Policy Partnership on Food Security
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Matthew Tan
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Lunch Break
EU Food Safety and Quality - Trade Opportunities Unlocked by the EU-Singapore FTA
Session Description
The EU is renowned for its high quality and safety standards of agri-food products, while protecting tradition and authenticity through geographical indications. This session will focus on trade opportunities unlocked by the EU-Singapore FTA and the wider region of Southeast Asia. The public will be able to interact with EU representatives and discover successful business stories of importing and supplying European products into Singapore.
Morocco: Discover Authentic Tastes and Sustainable Know-How
Session Description
Under the leadership of the Moroccan Agency for Investment and Export Development, many Moroccan companies will participate in Food & Hospitality Asia 2026 in Singapore within a dedicated Morocco Pavilion showcasing the country’s dynamic agri-food sector. Through companies such as Fruit Vegies, Gaudium, Baba Sidi Herbes, Bani Antar, Les Délices Maroc, Casablanca Green SARL, Africa Bis, Ghriss Ferkela Amgha, Taramidis, Bioaromatic, KAYNA GROUP, Morocco will present a diverse, high-value offering that includes processed fruits and vegetables, premium terroir products, aromatic and medicinal herbs, essential oils, biscuits and sweet specialties, organic products, couscous & pasta, and innovative food solutions.
This collective participation highlights the competitiveness, quality, and authenticity of Moroccan products, reinforcing Morocco’s position as a reliable and sustainable sourcing partner aligned with international standards.
Speaker:
Loubna Alqoh
After having held several positions of responsibility within Moroccan Export Promotion Center, since 2008, Mrs Loubna ALQOH was appointed in 2018 as Head of the Agribusiness Department at the Moroccan Investments and Export Development Agency.
Thanks to her experience, she provides support and advice to foreigner and local investors to develop investment projects in Morocco and also she supports Moroccan companies to develop new markets and export and also she supports foreign importers and contractors to source from Morocco.
Loubna Alqoh
After having held several positions of responsibility within Moroccan Export Promotion Center, since 2008, Mrs Loubna ALQOH was appointed in 2018 as Head of the Agribusiness Department at the Moroccan Investments and Export Development Agency.
Thanks to her experience, she provides support and advice to foreigner and local investors to develop investment projects in Morocco and also she supports Moroccan companies to develop new markets and export and also she supports foreign importers and contractors to source from Morocco.
Break
Food Safety Systems as a Business Enabler
Session Description
Food safety remains a key public health priority, with food businesses facing increasing expectations from customers and overseas markets. As food supply chains become more complex, managing food safety risks in a consistent and systematic way is more important than ever.
Join us for this panel discussion to better understand the different food safety management systems available (e.g. SS 444, SS 590 and ISO 22000), and how to identify the system that best suits your business needs to gain access export markets and meet regulatory requirements.
Moderator:
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Speakers:
Jannie Wan
Jannie is the Director of the Food Business Department at the Singapore Food Agency (SFA), where she oversees the licensing and regulation of both retail and non-retail food establishments. With over 20 years of experience in public service, she has developed extensive expertise in food safety and regulatory frameworks.
Since 2011, Jannie has played a pivotal role in the licensing and auditing of meat and fish processing establishments and slaughterhouses. In this capacity, she has provided critical guidance to food manufacturers on the implementation of Food Safety Management Systems, ensuring the production of safe food. She is also deeply involved in standards development, serving on multiple Singapore Standards workgroups, including SS 668 (Cold Chain Management), and co-convening the review of SS 583 (Food Safety Management for Food Service Establishments). In addition, she is currently a working group member for the review of SS 444 and SS 590 on HACCP-based food safety management systems. In 2022, she was awarded the EnterpriseSG-SSC/SAC Commendation Award, recognising her significant contributions as an individual standards partner in advancing standards development and programme implementation.
Jannie Wan
Jannie is the Director of the Food Business Department at the Singapore Food Agency (SFA), where she oversees the licensing and regulation of both retail and non-retail food establishments. With over 20 years of experience in public service, she has developed extensive expertise in food safety and regulatory frameworks.
Since 2011, Jannie has played a pivotal role in the licensing and auditing of meat and fish processing establishments and slaughterhouses. In this capacity, she has provided critical guidance to food manufacturers on the implementation of Food Safety Management Systems, ensuring the production of safe food. She is also deeply involved in standards development, serving on multiple Singapore Standards workgroups, including SS 668 (Cold Chain Management), and co-convening the review of SS 583 (Food Safety Management for Food Service Establishments). In addition, she is currently a working group member for the review of SS 444 and SS 590 on HACCP-based food safety management systems. In 2022, she was awarded the EnterpriseSG-SSC/SAC Commendation Award, recognising her significant contributions as an individual standards partner in advancing standards development and programme implementation.
Linda Quek
Linda is a seasoned food business consultant in Singapore with strong technical expertise in food processing, food technology, packaging, and product development. A pioneer in advocating structured food safety programmes in the F&B sector, she has developed and implemented numerous QA/QC and Food Safety Management System (FSMS) programmes for food manufacturers and food service establishments.
Her consultancy work includes technical evaluations for investors, support for food start-ups, and training for local food authorities. Linda is a former technical expert and auditor for the Singapore Accreditation Council and overseas auditing bodies, and continues to conduct food safety audits. She is actively involved in standards development, contributing to key Singapore Standards including SS 583, SS 590, and SS 444, and is the Convenor behind the review of SS 444 and SS 590.
Linda Quek
Linda is a seasoned food business consultant in Singapore with strong technical expertise in food processing, food technology, packaging, and product development. A pioneer in advocating structured food safety programmes in the F&B sector, she has developed and implemented numerous QA/QC and Food Safety Management System (FSMS) programmes for food manufacturers and food service establishments.
Her consultancy work includes technical evaluations for investors, support for food start-ups, and training for local food authorities. Linda is a former technical expert and auditor for the Singapore Accreditation Council and overseas auditing bodies, and continues to conduct food safety audits. She is actively involved in standards development, contributing to key Singapore Standards including SS 583, SS 590, and SS 444, and is the Convenor behind the review of SS 444 and SS 590.
Mohamed Dino Shafique
Dino is the Functional Head of F&B Quality Assurance, Southeast Asia at Millennium Hotels and Resorts. In this regional leadership role, he is responsible for setting, governing, and overseeing food safety, quality assurance, and compliance standards across the group’s portfolio in Southeast Asia, ensuring alignment with both corporate requirements and local regulatory frameworks.
With extensive experience in hospitality operations and quality management, Dino works closely with senior leadership teams, regional operations, and property-level stakeholders to strengthen risk management, audit governance, and continuous improvement initiatives. His scope includes the implementation of robust food safety systems, standardization of operating procedures, and the advancement of consistent, high-quality guest experiences across diverse markets.
Dino is particularly focused on embedding responsible, sustainable, and resilient F&B practices into hotel operations and contributes a disciplined, pragmatic perspective to industry discussions on quality assurance, food safety, and the evolving hospitality landscape.
Mohamed Dino Shafique
Dino is the Functional Head of F&B Quality Assurance, Southeast Asia at Millennium Hotels and Resorts. In this regional leadership role, he is responsible for setting, governing, and overseeing food safety, quality assurance, and compliance standards across the group’s portfolio in Southeast Asia, ensuring alignment with both corporate requirements and local regulatory frameworks.
With extensive experience in hospitality operations and quality management, Dino works closely with senior leadership teams, regional operations, and property-level stakeholders to strengthen risk management, audit governance, and continuous improvement initiatives. His scope includes the implementation of robust food safety systems, standardization of operating procedures, and the advancement of consistent, high-quality guest experiences across diverse markets.
Dino is particularly focused on embedding responsible, sustainable, and resilient F&B practices into hotel operations and contributes a disciplined, pragmatic perspective to industry discussions on quality assurance, food safety, and the evolving hospitality landscape.
Wed, 22 Apr
Transforming Hospitality: What’s Next for the Hotel Industry in Asia
Asia’s hotel industry is entering a new chapter, and the rules of the game are changing. This panel brings together senior industry leaders to explore how hotels are redefining growth beyond recovery, reimagining guest experience, and responding to rising pressures around sustainability, regulation, and technology. From shifting operating models to future-ready strategies, this session offers a forward-looking conversation on what hotel leaders must prioritise today to stay competitive and relevant in the years ahead.
Moderator:
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Speakers:
Christina Toh
Began her sales career in the hospitality industry with the Holiday Inn Penang before moving on to the then Regent Hotel Kuala Lumpur, Datin Christina Toh has been in the hospitality industry for the past 30 years.
Known as a strategic leader with a crisp management and dynamic leadership style, Datin Christina who is highly regarded in the hospitality world, joined Dorsett Kuala Lumpur in September 2001 as the General Manager and was promoted to be the Area General Manager in 2017 based at Dorsett
Grand Subang.
Datin Christina strives to foster meaningful relationships with everyone that she comes in contact within the course of her work which can be extremely demanding. She has been actively serving on the Board of Malaysian Association of Hotels since 2002 starting at Chapter level to the National Board holding various positions. In May 2022, Datin Christina was inaugurated as MAH newly elected President given firm support from the Board. She also made history as MAH first ever lady President of the association marking a new chapter for MAH leadership.
Datin Christina has always been committed and contributed much to the association and also the
hotel and tourism industry. A very passionate hotelier, Datin Christina is a member of Board of Directors in Malaysia Tourism Promotion Board (Tourism Malaysia), a federal statutory body under the Ministry of Tourism, Arts and Culture Malaysia (MOTAC). In her various capacities, Datin has also
served as the official representative of Malaysia in tourism associations at ASEAN level. Currently Datin Christina is on the Board of ASEAN Tourism Association (ASEANTA) as Treasurer, and has been elected as 2nd Vice President of ASEAN Hotel & Restaurant Association (AHRA) for the term 2023 – 2025.
Apart from various awards under her belt; Datin Christina possessed the Certified Hospitality Administrator (CHA) designation, issued by the American Hotel and Lodging Educational Institute
(AHLEI), which is a highly respected professional credential that validates one’s advanced knowledge in the hospitality industry and holds an MBA in Hospitality Management.
Christina Toh
Began her sales career in the hospitality industry with the Holiday Inn Penang before moving on to the then Regent Hotel Kuala Lumpur, Datin Christina Toh has been in the hospitality industry for the past 30 years.
Known as a strategic leader with a crisp management and dynamic leadership style, Datin Christina who is highly regarded in the hospitality world, joined Dorsett Kuala Lumpur in September 2001 as the General Manager and was promoted to be the Area General Manager in 2017 based at Dorsett
Grand Subang.
Datin Christina strives to foster meaningful relationships with everyone that she comes in contact within the course of her work which can be extremely demanding. She has been actively serving on the Board of Malaysian Association of Hotels since 2002 starting at Chapter level to the National Board holding various positions. In May 2022, Datin Christina was inaugurated as MAH newly elected President given firm support from the Board. She also made history as MAH first ever lady President of the association marking a new chapter for MAH leadership.
Datin Christina has always been committed and contributed much to the association and also the
hotel and tourism industry. A very passionate hotelier, Datin Christina is a member of Board of Directors in Malaysia Tourism Promotion Board (Tourism Malaysia), a federal statutory body under the Ministry of Tourism, Arts and Culture Malaysia (MOTAC). In her various capacities, Datin has also
served as the official representative of Malaysia in tourism associations at ASEAN level. Currently Datin Christina is on the Board of ASEAN Tourism Association (ASEANTA) as Treasurer, and has been elected as 2nd Vice President of ASEAN Hotel & Restaurant Association (AHRA) for the term 2023 – 2025.
Apart from various awards under her belt; Datin Christina possessed the Certified Hospitality Administrator (CHA) designation, issued by the American Hotel and Lodging Educational Institute
(AHLEI), which is a highly respected professional credential that validates one’s advanced knowledge in the hospitality industry and holds an MBA in Hospitality Management.
Eugene Yap
Eugene Yap, is currently the President of the Hotel and Restaurant Association of the Philippines (HRAP) and also a Lawyer by profession, Mr. Yap serves as the General Manager of Bayview Park Hotel Manlia, where he has a strong commitment to service excellence and industry standards. With over two decades of experience in hospitality and tourism, he brings deep expertise in hotel management, organisational leadership, and industry advocacy.
Eugene Yap
Eugene Yap, is currently the President of the Hotel and Restaurant Association of the Philippines (HRAP) and also a Lawyer by profession, Mr. Yap serves as the General Manager of Bayview Park Hotel Manlia, where he has a strong commitment to service excellence and industry standards. With over two decades of experience in hospitality and tourism, he brings deep expertise in hotel management, organisational leadership, and industry advocacy.
Than Htut
Mr. Than Htut is one of the prominent leaders in Myanmar’s hospitality and tourism landscape, bringing over two decades of multifaceted experience in executive management, international relations, and educational leadership. Currently, he serves as the Managing Director of Eden Hotels & Resorts Co., Ltd, one of Myanmar’s premier hospitality organizations, and holds the position of Executive Director at Eden Group, a leading national conglomerate.
Beyond his corporate roles, Mr. Than Htut is a pivotal figure in industry governance. He serves as the Secretary General of the Myanmar Tourism Federation (MTF) and the Vice Chairman of the Myanmar Hotelier Association (MHA), where he also chairs the International Relations Committee. His influence extends across the region as a Board Member of the ASEAN Hotel and Restaurant Association (AHRA) and a Board Member of the ASEAN Tourism Association (ASEANTA).
A lifelong learner with a commitment to both academic and spiritual growth, Mr. Than Htut holds an MA in Higher & Professional Education from the Institute of Education, University of London, and a specialized qualification in Educational Leadership from the University of Leicester, UK. He possesses the UK’s Qualified Teacher Status (QTS) and ten diplomas across Business, Economics, and ICT. Reflecting his deep-rooted values, he also earned a Diploma in Dhamma Studies (Suta Dhamma) from the University of Wisdom Land, Myanmar.
His dedication to community service is exemplified through his role as the Club Secretary of the Rotary Club of Central Yangon (RCCY) and his leadership as General Secretary of the Thingaha Foundation.
Mr. Than Htut balances his professional rigor with diverse passions, including high-performance driving, sailing, and equestrian sports. An avid tennis player and musician, he finds his greatest fulfillment in planting trees and spending quality time with his family.
Than Htut
Mr. Than Htut is one of the prominent leaders in Myanmar’s hospitality and tourism landscape, bringing over two decades of multifaceted experience in executive management, international relations, and educational leadership. Currently, he serves as the Managing Director of Eden Hotels & Resorts Co., Ltd, one of Myanmar’s premier hospitality organizations, and holds the position of Executive Director at Eden Group, a leading national conglomerate.
Beyond his corporate roles, Mr. Than Htut is a pivotal figure in industry governance. He serves as the Secretary General of the Myanmar Tourism Federation (MTF) and the Vice Chairman of the Myanmar Hotelier Association (MHA), where he also chairs the International Relations Committee. His influence extends across the region as a Board Member of the ASEAN Hotel and Restaurant Association (AHRA) and a Board Member of the ASEAN Tourism Association (ASEANTA).
A lifelong learner with a commitment to both academic and spiritual growth, Mr. Than Htut holds an MA in Higher & Professional Education from the Institute of Education, University of London, and a specialized qualification in Educational Leadership from the University of Leicester, UK. He possesses the UK’s Qualified Teacher Status (QTS) and ten diplomas across Business, Economics, and ICT. Reflecting his deep-rooted values, he also earned a Diploma in Dhamma Studies (Suta Dhamma) from the University of Wisdom Land, Myanmar.
His dedication to community service is exemplified through his role as the Club Secretary of the Rotary Club of Central Yangon (RCCY) and his leadership as General Secretary of the Thingaha Foundation.
Mr. Than Htut balances his professional rigor with diverse passions, including high-performance driving, sailing, and equestrian sports. An avid tennis player and musician, he finds his greatest fulfillment in planting trees and spending quality time with his family.
Thienprasit Chaiyapratranun
Education
- Master’s Degree: MBA, Western Michigan University
- Graduated from The National Defence College of Thailand , Class 59
- Bachelor’s Degree: Architecture, Silpakorn University
Current Positions
- President of The Thai Hotels Association
- Board of Director, Thailand Convention and Exhibition Bureau (Public Organization)
- Director, Board of Trade of Thailand
- Managing Director of Grand Diamond Suites Hotel and The Patra Hotel – Rama9
Work Experience
- Subcommittee for Drafting the Ministerial Regulations on Building Characteristics and Safety Systems for Hotel Business, Department of Public Works and Town & Country Planning (2020-2023)
- Former Subcommittee Member of the Thai Construction Industry Association
- Working Group on Setting Hotel Operational Standards for State Quarantine and Alternative State Quarantine for travelers from abroad, Ministry of Public Health
- Committee Member for Land and Assets, Krungthep Kreeta Golf Club (2020-2022, 2022-2024)
- Vice President of the Thai Hotels Association (2020-2022, 2022-2024)
- Committee Member of the Thai Hotels Association (2008-present)
Thienprasit Chaiyapratranun
Education
- Master’s Degree: MBA, Western Michigan University
- Graduated from The National Defence College of Thailand , Class 59
- Bachelor’s Degree: Architecture, Silpakorn University
Current Positions
- President of The Thai Hotels Association
- Board of Director, Thailand Convention and Exhibition Bureau (Public Organization)
- Director, Board of Trade of Thailand
- Managing Director of Grand Diamond Suites Hotel and The Patra Hotel – Rama9
Work Experience
- Subcommittee for Drafting the Ministerial Regulations on Building Characteristics and Safety Systems for Hotel Business, Department of Public Works and Town & Country Planning (2020-2023)
- Former Subcommittee Member of the Thai Construction Industry Association
- Working Group on Setting Hotel Operational Standards for State Quarantine and Alternative State Quarantine for travelers from abroad, Ministry of Public Health
- Committee Member for Land and Assets, Krungthep Kreeta Golf Club (2020-2022, 2022-2024)
- Vice President of the Thai Hotels Association (2020-2022, 2022-2024)
- Committee Member of the Thai Hotels Association (2008-present)
Stop Buying Uniforms. Start Running Smarter Kitchens.
Is Buying Uniforms Still Relevant? Why Renting Is Becoming the New Operating Model for Professional Kitchens.
This sharing will explore how F&B operators are rethinking traditional practices of purchasing and managing uniforms internally, and why rental and circular garment service models are gaining relevance in today’s operating environment.
The session will touch on evolving industry expectations around operational reliability, hygiene consistency, sustainability and workforce flexibility, and how integrated garment services can support kitchens in running more structured and future-ready operations.
The objective is to provide practical industry insight and encourage discussion on whether ownership is always the most effective approach when rental solutions are increasingly available.
Speaker:
Dean Jones
Dean Jones is the Branch General Manager for Alsco Singapore, bringing over 30 years of textile laundry experience across three countries and a wide range of operational and leadership roles. His career spans frontline operations, service delivery, logistics, production, and senior management, giving him a practical, end‑-to‑-end understanding of the industry. Dean is known for a hands‑-on leadership style focused on accountability, safety, and continuous improvement. He is passionate about building strong teams, developing future leaders, and delivering consistent, high‑-quality outcomes in fast‑-paced, service‑-driven environments.
Dean Jones
Dean Jones is the Branch General Manager for Alsco Singapore, bringing over 30 years of textile laundry experience across three countries and a wide range of operational and leadership roles. His career spans frontline operations, service delivery, logistics, production, and senior management, giving him a practical, end‑-to‑-end understanding of the industry. Dean is known for a hands‑-on leadership style focused on accountability, safety, and continuous improvement. He is passionate about building strong teams, developing future leaders, and delivering consistent, high‑-quality outcomes in fast‑-paced, service‑-driven environments.
Cost Pressures vs. Consistency: Making Smarter Staple Procurement Decisions
As operating costs rise across the foodservice and hospitality sector, procurement teams are increasingly challenged to balance price sensitivity with performance expectations. This session unpacks the current cost environment and highlights how procurement decisions for staples such as rice are shaped by factors beyond headline pricing—including yield, cooking consistency, supply reliability, and brand alignment. The session will also explore why Thai rice continues to be preferred by many operators despite price pressures, and what this reveals about value versus cost. Attendees will leave with actionable insights to support more informed, value-driven procurement strategies.
Speaker:
Charles Tan
Charles Tan is General Manager at SW Foods International Pte Ltd, a Singapore-registered rice importer specialising in supplying quality rice products to the HORECA (hotels, restaurants, and cafés) sector. In his leadership role, Charles focuses on ensuring high standards of product quality, maintaining competitive supply strategies, and staying true to the company’s core mission of reliable and value-driven food distribution. With a deep understanding of food trading dynamics and customer needs, he works to balance operational excellence with market responsiveness in a competitive industry landscape – biographies
Charles Tan
Charles Tan is General Manager at SW Foods International Pte Ltd, a Singapore-registered rice importer specialising in supplying quality rice products to the HORECA (hotels, restaurants, and cafés) sector. In his leadership role, Charles focuses on ensuring high standards of product quality, maintaining competitive supply strategies, and staying true to the company’s core mission of reliable and value-driven food distribution. With a deep understanding of food trading dynamics and customer needs, he works to balance operational excellence with market responsiveness in a competitive industry landscape – biographies
Australian Beef and Lamb: Quality, Sustainably Raised and Naturally Nutritious
Asia is the key growth engine for the world shaping global red meat trends and consumers are becoming more discerning in every experience – from selection of food variety, meat quality, beverage and ambience. So how can Chefs and F&B Professionals of today meet and satisfy these expectations, overcome challenges and learn and implement crucial factors that are key to the success of satisfying customers and to achieve a profitable Menu.
As a special highlight, all attendees are invited to enjoy an exclusive food tasting where guest chefs showcase their signature dishes featuring Australian beef and lamb. Attendees can also stand a chance to walk away with a limited-edition MLA goodie bag, available while stocks last.
Moderator:
Rose Yong
Rose is Meat & Livestock Australia’s Malaysia Representative and Singapore Trade Development Manager.
In the span of more than 35years with MLA, Rose remains one of its most passionate and enthusiastic advocates of Aussie meat whose innovative ideas developed and conceptualized creative and effective programs such as the Regional 5 star Banqueting Innovation for Executive Chefs in SEA, Red Majesty Chefs for Chinese Executive Chefs and Nutrition Conference. These first-ever programs effectively promoted the non-loin cuts of Australian beef and lamb which showcased their quality, versatility and variety for commercial application.
On the retail front, she has developed Point-of-sale materials and Merchandising guidelines to standardize the meat display which enhanced the awareness of branding and product availability. She customized the first Iron Butchers Challenge, Butcher’s logbook and Customer First to upskill butchers, increase non-loin cuts usage and strengthen consumer confidence.
Rose Yong
Rose is Meat & Livestock Australia’s Malaysia Representative and Singapore Trade Development Manager.
In the span of more than 35years with MLA, Rose remains one of its most passionate and enthusiastic advocates of Aussie meat whose innovative ideas developed and conceptualized creative and effective programs such as the Regional 5 star Banqueting Innovation for Executive Chefs in SEA, Red Majesty Chefs for Chinese Executive Chefs and Nutrition Conference. These first-ever programs effectively promoted the non-loin cuts of Australian beef and lamb which showcased their quality, versatility and variety for commercial application.
On the retail front, she has developed Point-of-sale materials and Merchandising guidelines to standardize the meat display which enhanced the awareness of branding and product availability. She customized the first Iron Butchers Challenge, Butcher’s logbook and Customer First to upskill butchers, increase non-loin cuts usage and strengthen consumer confidence.
Speakers:
Aeron Tran
Thịnh Trần also known as Aeron – Having worked in a popular hotel in Phu Quoc like Fusion Resort, Radisson Blu. He came back to Saigon and wanted to work with Mediterranean flavours as his next aim to develop his career. Aeron works as a Group Executive Chef for El Willy which operates Tomatito (winner best restaurant 2018), Bandnido Saigon and Mercado, Lupin.
Aeron is The President of Western Cuisine Club from the Saigon Professional Chef Guild – The club is a place aimed at building a kitchen community to develop colleagues & a generation that loves the job.
Aeron Tran
Thịnh Trần also known as Aeron – Having worked in a popular hotel in Phu Quoc like Fusion Resort, Radisson Blu. He came back to Saigon and wanted to work with Mediterranean flavours as his next aim to develop his career. Aeron works as a Group Executive Chef for El Willy which operates Tomatito (winner best restaurant 2018), Bandnido Saigon and Mercado, Lupin.
Aeron is The President of Western Cuisine Club from the Saigon Professional Chef Guild – The club is a place aimed at building a kitchen community to develop colleagues & a generation that loves the job.
Freddie Salim
Chef Freddie Salim is a seasoned culinary talent with over a decade in Sydney’s vibrant food scene, having worked at Longrain, Sokyo, and The Newport. Now in Jakarta, he is the chef-owner of Silk Bistro and Silk Thai, in collaboration with BIKO Group. Opened in December 2022, Silk Bistro showcases contemporary Asian cuisine, blending authentic flavours with modern techniques inspired by Freddie’s heritage. His second venture, Silk Thai, reflects his deep passion for Thai cuisine, developed during his time at Longrain. Known for bold, herb-driven dishes with a homemade feel—like the Massaman Curry Beef and Red Curry Duck Maryland—Silk Thai dives into rich, traditional flavours. Both restaurants offer warm, inviting spaces and thoughtfully curated menus, celebrating the depth and diversity of Asian cuisine. Freddie’s journey brings heart, skill, and innovation to every dish, creating memorable dining experiences rooted in flavour and culture.
Freddie Salim
Chef Freddie Salim is a seasoned culinary talent with over a decade in Sydney’s vibrant food scene, having worked at Longrain, Sokyo, and The Newport. Now in Jakarta, he is the chef-owner of Silk Bistro and Silk Thai, in collaboration with BIKO Group. Opened in December 2022, Silk Bistro showcases contemporary Asian cuisine, blending authentic flavours with modern techniques inspired by Freddie’s heritage. His second venture, Silk Thai, reflects his deep passion for Thai cuisine, developed during his time at Longrain. Known for bold, herb-driven dishes with a homemade feel—like the Massaman Curry Beef and Red Curry Duck Maryland—Silk Thai dives into rich, traditional flavours. Both restaurants offer warm, inviting spaces and thoughtfully curated menus, celebrating the depth and diversity of Asian cuisine. Freddie’s journey brings heart, skill, and innovation to every dish, creating memorable dining experiences rooted in flavour and culture.
Mohamad Fadzly Che Omar
Chef Fadzly Che Omar is a seasoned culinary professional with extensive experience in both the academic and hospitality industries. Currently serving as Deputy Dean / Assistant Professor at Faculty of Hospitality and Tourism Management, UCSI University, he is known for his dedication to nurturing the next generation of culinary talents. he is On-going his postgraduate PhD study the same time.
With a strong foundation in classical and contemporary culinary arts, Chef Fadzly brings a unique blend of creativity, discipline, and technical expertise to the kitchen and classroom. His passion for food innovation and commitment to culinary excellence have earned him respect among peers and students alike.
Beyond teaching, Chef Fadzly is actively involved in culinary competitions, training workshops, and industry collaborations, contributing to the growth and standards of Malaysia’s culinary education and food service sector. He is also an active Executive Committee member in Chef Association. He also active participating in promoting Malaysian cuisine internationally, with collaborations spanning the Netherlands, Singapore, Thailand, China, Pakistan, Switzerland, Laos, Japan, Saudi Arabia and the UAE.
Mohamad Fadzly Che Omar
Chef Fadzly Che Omar is a seasoned culinary professional with extensive experience in both the academic and hospitality industries. Currently serving as Deputy Dean / Assistant Professor at Faculty of Hospitality and Tourism Management, UCSI University, he is known for his dedication to nurturing the next generation of culinary talents. he is On-going his postgraduate PhD study the same time.
With a strong foundation in classical and contemporary culinary arts, Chef Fadzly brings a unique blend of creativity, discipline, and technical expertise to the kitchen and classroom. His passion for food innovation and commitment to culinary excellence have earned him respect among peers and students alike.
Beyond teaching, Chef Fadzly is actively involved in culinary competitions, training workshops, and industry collaborations, contributing to the growth and standards of Malaysia’s culinary education and food service sector. He is also an active Executive Committee member in Chef Association. He also active participating in promoting Malaysian cuisine internationally, with collaborations spanning the Netherlands, Singapore, Thailand, China, Pakistan, Switzerland, Laos, Japan, Saudi Arabia and the UAE.
Lunch Break
Navigating Nutrition Compliance in Singapore and Beyond
As global nutritional labelling requirements continue to evolve, with initiatives like Singapore’s Nutri-Grade system, food manufacturers and importers face increasingly complex testing requirements across multiple markets. This panel discussion brings together key players in the industry ecosystem to explore how the industry can navigate these evolving regulatory requirements whilst maintaining operational efficiency and market competitiveness.
The discussion will explore how robust testing methodologies and technologies underpin accurate nutritional analysis for sugar, sodium and saturated fat content essential for regulatory compliance in Singapore and beyond. Panellists will share practical insights on addressing challenges across products, and why accredited testing methods are fundamental to ensuring accuracy and reproducibility. The panel will examine how comprehensive food testing supports manufacturers in meeting diverse import and export requirements, enabling seamless market access across borders whilst maintaining consistent product quality and regulatory compliance.
Moderator:
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Speakers:
Eunice Pang
Technical Director of Ugene Lab with three decades of leadership in food testing and analytical method development. Oversees a forward-thinking laboratory that leverages state-of-the-art robotics to deliver efficient, accurate, and technologically advanced testing solutions.
Eunice Pang
Technical Director of Ugene Lab with three decades of leadership in food testing and analytical method development. Oversees a forward-thinking laboratory that leverages state-of-the-art robotics to deliver efficient, accurate, and technologically advanced testing solutions.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Jocelyn Chng
Jocelyn Chng is a distinguished Singaporean entrepreneur and business leader with over three decades of experience in food manufacturing, food innovation, and food service transformation. She is the Group CEO of JR Group and Founder & CEO of Protein Plus Group, where she leads initiatives focused on sustainable protein solutions and next-generation food innovation.
Jocelyn’s entrepreneurial journey began at the age of 21 when she took over her family business following the sudden passing of her father. Through resilience, vision, and determination, she transformed the business into a diversified and globally recognized food enterprise.
Under her leadership, Sin Hwa Dee grew from a small local manufacturer into an internationally distributed food brand, with its premix sauces and culinary solutions reaching more than 40 cities worldwide. Driven by innovation and quality, the company introduced groundbreaking products such as the Chng Kee’s Chicken Rice Mix—one of the first retail chicken rice premixes made using soy oil instead of chicken fat, enabling broader dietary accessibility.
In 2001, Jocelyn founded JR Foods, pioneering ready-to-eat meals and central kitchen solutions that enable food service businesses to deliver consistent, high-quality meals while improving operational efficiency. Today, the company supports a wide range of clients including hotels, restaurants, hospitals, and healthcare institutions.
A recognized industry innovator, Jocelyn introduced Singapore’s first hot food vending machine concept through Chef‑In‑Box in 2008. She further revolutionized automated dining with the launch of the world’s first fully automated vending machine café, Vendcafé, in 2016—an unmanned, technology-driven dining concept that attracted global attention and redefined convenience food service.
Beyond business, Jocelyn is deeply committed to entrepreneurship development and women’s empowerment. She serves on the Executive Committee of the Singapore Women Entrepreneurs Network (SG-WEN), where she mentors aspiring entrepreneurs and supports initiatives that advance women’s leadership in business.
Her contributions to business and society have earned her numerous prestigious recognitions, including the NUS Distinguished Alumni Service Award, EY Entrepreneurial Winning Women Asia‑Pacific, Great Women of Our Time, and the NUS Eminent Alumni Award.
Today, through her leadership at JR Group and Protein Plus Group, Jocelyn continues to champion innovation in food systems, sustainable nutrition, and the future of food technology. Her story of perseverance, visionary leadership, and industry transformation continues to inspire entrepreneurs and women leaders around the world.
Jocelyn Chng
Jocelyn Chng is a distinguished Singaporean entrepreneur and business leader with over three decades of experience in food manufacturing, food innovation, and food service transformation. She is the Group CEO of JR Group and Founder & CEO of Protein Plus Group, where she leads initiatives focused on sustainable protein solutions and next-generation food innovation.
Jocelyn’s entrepreneurial journey began at the age of 21 when she took over her family business following the sudden passing of her father. Through resilience, vision, and determination, she transformed the business into a diversified and globally recognized food enterprise.
Under her leadership, Sin Hwa Dee grew from a small local manufacturer into an internationally distributed food brand, with its premix sauces and culinary solutions reaching more than 40 cities worldwide. Driven by innovation and quality, the company introduced groundbreaking products such as the Chng Kee’s Chicken Rice Mix—one of the first retail chicken rice premixes made using soy oil instead of chicken fat, enabling broader dietary accessibility.
In 2001, Jocelyn founded JR Foods, pioneering ready-to-eat meals and central kitchen solutions that enable food service businesses to deliver consistent, high-quality meals while improving operational efficiency. Today, the company supports a wide range of clients including hotels, restaurants, hospitals, and healthcare institutions.
A recognized industry innovator, Jocelyn introduced Singapore’s first hot food vending machine concept through Chef‑In‑Box in 2008. She further revolutionized automated dining with the launch of the world’s first fully automated vending machine café, Vendcafé, in 2016—an unmanned, technology-driven dining concept that attracted global attention and redefined convenience food service.
Beyond business, Jocelyn is deeply committed to entrepreneurship development and women’s empowerment. She serves on the Executive Committee of the Singapore Women Entrepreneurs Network (SG-WEN), where she mentors aspiring entrepreneurs and supports initiatives that advance women’s leadership in business.
Her contributions to business and society have earned her numerous prestigious recognitions, including the NUS Distinguished Alumni Service Award, EY Entrepreneurial Winning Women Asia‑Pacific, Great Women of Our Time, and the NUS Eminent Alumni Award.
Today, through her leadership at JR Group and Protein Plus Group, Jocelyn continues to champion innovation in food systems, sustainable nutrition, and the future of food technology. Her story of perseverance, visionary leadership, and industry transformation continues to inspire entrepreneurs and women leaders around the world.
Jien Wu
Dr. Wu is Manager, Laboratory & Nutritional Services at Pacific Lab Services, Singapore, where he leads laboratory operations, client technical consultancy, staff development, and the development of new analytical testing capabilities. He has more than 20 years of research and applied laboratory experience spanning analytical chemistry, microbiology, synthetic biology, food science, and instrumental analysis, with particular expertise in NMR, HPLC, UPLC, and LC-MS/MS. Prior to joining Pacific Lab, he held leadership roles at Setsco Services and the National University of Singapore, where he supported academic, government, and industry partners in analytical method evaluation, quality assurance, and problem-solving for complex testing challenges. Dr. Wu holds a PhD in Natural Product Chemistry from the National University of Singapore and a BS in Chemistry from Peking University. He has also built a strong publication record, with an h-index of 17 and more than 1,500 citations.
Jien Wu
Dr. Wu is Manager, Laboratory & Nutritional Services at Pacific Lab Services, Singapore, where he leads laboratory operations, client technical consultancy, staff development, and the development of new analytical testing capabilities. He has more than 20 years of research and applied laboratory experience spanning analytical chemistry, microbiology, synthetic biology, food science, and instrumental analysis, with particular expertise in NMR, HPLC, UPLC, and LC-MS/MS. Prior to joining Pacific Lab, he held leadership roles at Setsco Services and the National University of Singapore, where he supported academic, government, and industry partners in analytical method evaluation, quality assurance, and problem-solving for complex testing challenges. Dr. Wu holds a PhD in Natural Product Chemistry from the National University of Singapore and a BS in Chemistry from Peking University. He has also built a strong publication record, with an h-index of 17 and more than 1,500 citations.
Halal Trade Programme Opening Address
Speaker:
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
Halal Regulations by Market: Unlocking Trade Opportunities
The global halal economy is projected to reach trillions of dollars in value, yet each market operates under its own regulatory and certification landscape. For companies seeking to expand internationally, understanding how these frameworks differ is key to unlocking new trade opportunities.
In this panel, representatives from leading halal markets share how their national certification systems work, the requirements for importing halal food products, and the sectors seeing the strongest growth. The session offers a market-by-market perspective for businesses looking to navigate regulations, build partnerships and access the rapidly expanding halal trade ecosystem.
Moderator:
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Speakers:
Billy Anugrah
Deputy Director at Bureau for General Affairs, MoT from June 2022 to Jan 2023
Chief of Staff for Minister’s office, MoT from 2020 to June 2022
Head of Indonesian Trade Promotion Center (ITPC), Chicago branch, USA from 2018-2020
Section Head for Cross sectoral dan Regional Cooperation, Planning Bureau, MoT, from 2015-2018
Section Head for Agriculture and Forestry Import products, Directorate of Import, MoT, from 2013-2015
Trade Negotiator and Policy Analyst, MoT from 2009-2013
Billy Anugrah
- Deputy Director at Bureau for General Affairs, MoT from June 2022 to Jan 2023
- Chief of Staff for Minister’s office, MoT from 2020 to June 2022
- Head of Indonesian Trade Promotion Center (ITPC), Chicago branch, USA from 2018-2020
- Section Head for Cross sectoral dan Regional Cooperation, Planning Bureau, MoT, from 2015-2018
- Section Head for Agriculture and Forestry Import products, Directorate of Import, MoT, from 2013-2015
- Trade Negotiator and Policy Analyst, MoT from 2009-2013
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
The Halal Meat Trade: Compliance, Supply Chains & Market Access
As global demand for halal meat grows, the industry must navigate complex certification standards, regulatory requirements and supply chain controls. From halal slaughter and processing to import inspections and cold-chain management, compliance is essential to maintaining trust and ensuring market access.
This panel brings together regulators and industry leaders to discuss how halal meat moves safely and efficiently from source to market, while meeting stringent food safety and traceability requirements. The session will also explore demand trends and opportunities in the expanding global halal market.
Moderator:
Dewi Suratty
Dewi Suratty is the Founder and CEO of Dawn Horizon and a prominent leader in the global Halal industry, known for her strategic vision and transformative contributions to Halal ecosystem development. She previously served as Director of Halal and Community Funds (zakat, wakaf, and inheritance) at Majlis Ugama Islam Singapura (MUIS), the statutory board responsible for Muslim affairs in Singapore. Dewi also led Warees Halal Limited, the international arm of MUIS, where she played a key role in advancing Halal certification and international partnerships.
With over 20 years of experience in ecosystem building, business development and public policy, Dewi has significantly reshaped the Singapore Halal industry, driving it towards a sustainable operating model. She led her team in developing progressive standards and policies that have strategically positioned Singapore among the top countries under the Global Islamic Economy Indicator. These initiatives have empowered businesses to expand their reach within the global Halal industry.
Dewi has been involved in numerous influential bodies, such as the ASEAN Working Group on Halal Food, MABIMS Special Technical Committee on Halal Development, the Singapore Food Standards Committee, and the Food Innovation & Resource Centre Advisory Panel.
Dewi’s leadership has been widely recognised. She has received multiple awards, including the Ministry of Trade and Industry’s Commendation and the Innovation FRONTIER (‘Facilitating Reforms for Innovation & Enterprise’) Awards for establishing the Singapore Halal Quality Management System. Dewi has also been featured in the publication ‘Contribution of Women in the Global Islamic Economy’, an initiative under the patronage of the Standards and Metrology Institute for Islamic Countries.
Dewi holds a Master of Business Administration (Distinction) from the University of Hull UK and an Honours Degree in Food Science and Technology from the National University of Singapore. She is also professionally certified in training and assessment, workplace-based learning, digital business strategies, Halal competency, auditing, wealth planning, real estate investing, HACCP, and ISO, reflecting her strong blend of technical, regulatory, and strategic expertise.
Dewi Suratty
Dewi Suratty is the Founder and CEO of Dawn Horizon and a prominent leader in the global Halal industry, known for her strategic vision and transformative contributions to Halal ecosystem development. She previously served as Director of Halal and Community Funds (zakat, wakaf, and inheritance) at Majlis Ugama Islam Singapura (MUIS), the statutory board responsible for Muslim affairs in Singapore. Dewi also led Warees Halal Limited, the international arm of MUIS, where she played a key role in advancing Halal certification and international partnerships.
With over 20 years of experience in ecosystem building, business development and public policy, Dewi has significantly reshaped the Singapore Halal industry, driving it towards a sustainable operating model. She led her team in developing progressive standards and policies that have strategically positioned Singapore among the top countries under the Global Islamic Economy Indicator. These initiatives have empowered businesses to expand their reach within the global Halal industry.
Dewi has been involved in numerous influential bodies, such as the ASEAN Working Group on Halal Food, MABIMS Special Technical Committee on Halal Development, the Singapore Food Standards Committee, and the Food Innovation & Resource Centre Advisory Panel.
Dewi’s leadership has been widely recognised. She has received multiple awards, including the Ministry of Trade and Industry’s Commendation and the Innovation FRONTIER (‘Facilitating Reforms for Innovation & Enterprise’) Awards for establishing the Singapore Halal Quality Management System. Dewi has also been featured in the publication ‘Contribution of Women in the Global Islamic Economy’, an initiative under the patronage of the Standards and Metrology Institute for Islamic Countries.
Dewi holds a Master of Business Administration (Distinction) from the University of Hull UK and an Honours Degree in Food Science and Technology from the National University of Singapore. She is also professionally certified in training and assessment, workplace-based learning, digital business strategies, Halal competency, auditing, wealth planning, real estate investing, HACCP, and ISO, reflecting her strong blend of technical, regulatory, and strategic expertise.
Speakers:
Herman Teo
Mr Teo has over 15 years of experience in food safety regulatory work, ranging from policy development to safety assessments of country food safety systems, new foods, additives, and contaminants.
The Accreditation Operations Department is responsible for expanding international food sources for Singapore and facilitating both import and export food trade. Recent examples of our work in 2025 include the facilitation of live broiler exports from Indonesia, beef/pork/poultry from Paraguay, beef and pork from South Korea and chilled pork from Hunan, China.
Previous highlights of Mr Teo’s work in SFA include leading the development of Singapore’s regulatory framework for insects as food and feed, as well as the national policy on the use of Pathogen Reduction Treatments (i.e. antimicrobial chemicals) on meat. He also developed the national food safety policies for various high-risk gourmet food such as pufferfish, live oysters and free-range chilled poultry and eggs.
Mr Teo is an alumni of the National University of Singapore, with a Bachelor’s of Science in Food Science and Technology, and a Masters in Science for Food Science and Human Nutrition.
Herman Teo
Mr Teo has over 15 years of experience in food safety regulatory work, ranging from policy development to safety assessments of country food safety systems, new foods, additives, and contaminants.
The Accreditation Operations Department is responsible for expanding international food sources for Singapore and facilitating both import and export food trade. Recent examples of our work in 2025 include the facilitation of live broiler exports from Indonesia, beef/pork/poultry from Paraguay, beef and pork from South Korea and chilled pork from Hunan, China.
Previous highlights of Mr Teo’s work in SFA include leading the development of Singapore’s regulatory framework for insects as food and feed, as well as the national policy on the use of Pathogen Reduction Treatments (i.e. antimicrobial chemicals) on meat. He also developed the national food safety policies for various high-risk gourmet food such as pufferfish, live oysters and free-range chilled poultry and eggs.
Mr Teo is an alumni of the National University of Singapore, with a Bachelor’s of Science in Food Science and Technology, and a Masters in Science for Food Science and Human Nutrition.
Kenny Toh
Kenny Toh is a 4th generation farmer who represents Toh Thye San Farm as its Chief Strategic Officer. He serves as the President of MTA since November 2024, where he leads the association’s strategic growth and industry representation. He is also particularly dedicated to the building up of the younger generation and a strong future for the meat trade industry.
Kenny Toh
Kenny Toh is a 4th generation farmer who represents Toh Thye San Farm as its Chief Strategic Officer. He serves as the President of MTA since November 2024, where he leads the association’s strategic growth and industry representation. He is also particularly dedicated to the building up of the younger generation and a strong future for the meat trade industry.
Muhd Nasrul Bin Ibrahim
Muhd Nasrul Ibrahim serves as Manager of Halal Certification in Halal Development at the Islamic Religious Council of Singapore (MUIS), where he brings distinguished academic credentials from Al-Azhar University (Zagazig) with a degree in Islamic Theology and over 10 years of specialised expertise in Halal certification and audit processes. As a qualified auditor under the Gulf Cooperation Council Standardisation Organisation (GSO 2055-2) framework and designated Halal Islamic affairs expert, he ensures the quality and integrity of Halal certification through robust systems that maintain Halal integrity of establishments and products for across domestic and international markets, strengthening Singapore’s position as a trusted Halal hub.
Muhd Nasrul Bin Ibrahim
Muhd Nasrul Ibrahim serves as Manager of Halal Certification in Halal Development at the Islamic Religious Council of Singapore (MUIS), where he brings distinguished academic credentials from Al-Azhar University (Zagazig) with a degree in Islamic Theology and over 10 years of specialised expertise in Halal certification and audit processes. As a qualified auditor under the Gulf Cooperation Council Standardisation Organisation (GSO 2055-2) framework and designated Halal Islamic affairs expert, he ensures the quality and integrity of Halal certification through robust systems that maintain Halal integrity of establishments and products for across domestic and international markets, strengthening Singapore’s position as a trusted Halal hub.
Transforming Hospitality: What’s Next for the Hotel Industry in Asia
Session Description
Asia’s hotel industry is entering a new chapter, and the rules of the game are changing. This panel brings together senior industry leaders to explore how hotels are redefining growth beyond recovery, reimagining guest experience, and responding to rising pressures around sustainability, regulation, and technology. From shifting operating models to future-ready strategies, this session offers a forward-looking conversation on what hotel leaders must prioritise today to stay competitive and relevant in the years ahead.
Moderator:
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Speakers:
Christina Toh
Began her sales career in the hospitality industry with the Holiday Inn Penang before moving on to the then Regent Hotel Kuala Lumpur, Datin Christina Toh has been in the hospitality industry for the past 30 years.
Known as a strategic leader with a crisp management and dynamic leadership style, Datin Christina who is highly regarded in the hospitality world, joined Dorsett Kuala Lumpur in September 2001 as the General Manager and was promoted to be the Area General Manager in 2017 based at Dorsett
Grand Subang.
Datin Christina strives to foster meaningful relationships with everyone that she comes in contact within the course of her work which can be extremely demanding. She has been actively serving on the Board of Malaysian Association of Hotels since 2002 starting at Chapter level to the National Board holding various positions. In May 2022, Datin Christina was inaugurated as MAH newly elected President given firm support from the Board. She also made history as MAH first ever lady President of the association marking a new chapter for MAH leadership.
Datin Christina has always been committed and contributed much to the association and also the
hotel and tourism industry. A very passionate hotelier, Datin Christina is a member of Board of Directors in Malaysia Tourism Promotion Board (Tourism Malaysia), a federal statutory body under the Ministry of Tourism, Arts and Culture Malaysia (MOTAC). In her various capacities, Datin has also
served as the official representative of Malaysia in tourism associations at ASEAN level. Currently Datin Christina is on the Board of ASEAN Tourism Association (ASEANTA) as Treasurer, and has been elected as 2nd Vice President of ASEAN Hotel & Restaurant Association (AHRA) for the term 2023 – 2025.
Apart from various awards under her belt; Datin Christina possessed the Certified Hospitality Administrator (CHA) designation, issued by the American Hotel and Lodging Educational Institute
(AHLEI), which is a highly respected professional credential that validates one’s advanced knowledge in the hospitality industry and holds an MBA in Hospitality Management.
Christina Toh
Began her sales career in the hospitality industry with the Holiday Inn Penang before moving on to the then Regent Hotel Kuala Lumpur, Datin Christina Toh has been in the hospitality industry for the past 30 years.
Known as a strategic leader with a crisp management and dynamic leadership style, Datin Christina who is highly regarded in the hospitality world, joined Dorsett Kuala Lumpur in September 2001 as the General Manager and was promoted to be the Area General Manager in 2017 based at Dorsett
Grand Subang.
Datin Christina strives to foster meaningful relationships with everyone that she comes in contact within the course of her work which can be extremely demanding. She has been actively serving on the Board of Malaysian Association of Hotels since 2002 starting at Chapter level to the National Board holding various positions. In May 2022, Datin Christina was inaugurated as MAH newly elected President given firm support from the Board. She also made history as MAH first ever lady President of the association marking a new chapter for MAH leadership.
Datin Christina has always been committed and contributed much to the association and also the
hotel and tourism industry. A very passionate hotelier, Datin Christina is a member of Board of Directors in Malaysia Tourism Promotion Board (Tourism Malaysia), a federal statutory body under the Ministry of Tourism, Arts and Culture Malaysia (MOTAC). In her various capacities, Datin has also
served as the official representative of Malaysia in tourism associations at ASEAN level. Currently Datin Christina is on the Board of ASEAN Tourism Association (ASEANTA) as Treasurer, and has been elected as 2nd Vice President of ASEAN Hotel & Restaurant Association (AHRA) for the term 2023 – 2025.
Apart from various awards under her belt; Datin Christina possessed the Certified Hospitality Administrator (CHA) designation, issued by the American Hotel and Lodging Educational Institute
(AHLEI), which is a highly respected professional credential that validates one’s advanced knowledge in the hospitality industry and holds an MBA in Hospitality Management.
Eugene Yap
Eugene Yap, is currently the President of the Hotel and Restaurant Association of the Philippines (HRAP) and also a Lawyer by profession, Mr. Yap serves as the General Manager of Bayview Park Hotel Manlia, where he has a strong commitment to service excellence and industry standards. With over two decades of experience in hospitality and tourism, he brings deep expertise in hotel management, organisational leadership, and industry advocacy.
Eugene Yap
Eugene Yap, is currently the President of the Hotel and Restaurant Association of the Philippines (HRAP) and also a Lawyer by profession, Mr. Yap serves as the General Manager of Bayview Park Hotel Manlia, where he has a strong commitment to service excellence and industry standards. With over two decades of experience in hospitality and tourism, he brings deep expertise in hotel management, organisational leadership, and industry advocacy.
Than Htut
Mr. Than Htut is one of the prominent leaders in Myanmar’s hospitality and tourism landscape, bringing over two decades of multifaceted experience in executive management, international relations, and educational leadership. Currently, he serves as the Managing Director of Eden Hotels & Resorts Co., Ltd, one of Myanmar’s premier hospitality organizations, and holds the position of Executive Director at Eden Group, a leading national conglomerate.
Beyond his corporate roles, Mr. Than Htut is a pivotal figure in industry governance. He serves as the Secretary General of the Myanmar Tourism Federation (MTF) and the Vice Chairman of the Myanmar Hotelier Association (MHA), where he also chairs the International Relations Committee. His influence extends across the region as a Board Member of the ASEAN Hotel and Restaurant Association (AHRA) and a Board Member of the ASEAN Tourism Association (ASEANTA).
A lifelong learner with a commitment to both academic and spiritual growth, Mr. Than Htut holds an MA in Higher & Professional Education from the Institute of Education, University of London, and a specialized qualification in Educational Leadership from the University of Leicester, UK. He possesses the UK’s Qualified Teacher Status (QTS) and ten diplomas across Business, Economics, and ICT. Reflecting his deep-rooted values, he also earned a Diploma in Dhamma Studies (Suta Dhamma) from the University of Wisdom Land, Myanmar.
His dedication to community service is exemplified through his role as the Club Secretary of the Rotary Club of Central Yangon (RCCY) and his leadership as General Secretary of the Thingaha Foundation.
Mr. Than Htut balances his professional rigor with diverse passions, including high-performance driving, sailing, and equestrian sports. An avid tennis player and musician, he finds his greatest fulfillment in planting trees and spending quality time with his family.
Than Htut
Mr. Than Htut is one of the prominent leaders in Myanmar’s hospitality and tourism landscape, bringing over two decades of multifaceted experience in executive management, international relations, and educational leadership. Currently, he serves as the Managing Director of Eden Hotels & Resorts Co., Ltd, one of Myanmar’s premier hospitality organizations, and holds the position of Executive Director at Eden Group, a leading national conglomerate.
Beyond his corporate roles, Mr. Than Htut is a pivotal figure in industry governance. He serves as the Secretary General of the Myanmar Tourism Federation (MTF) and the Vice Chairman of the Myanmar Hotelier Association (MHA), where he also chairs the International Relations Committee. His influence extends across the region as a Board Member of the ASEAN Hotel and Restaurant Association (AHRA) and a Board Member of the ASEAN Tourism Association (ASEANTA).
A lifelong learner with a commitment to both academic and spiritual growth, Mr. Than Htut holds an MA in Higher & Professional Education from the Institute of Education, University of London, and a specialized qualification in Educational Leadership from the University of Leicester, UK. He possesses the UK’s Qualified Teacher Status (QTS) and ten diplomas across Business, Economics, and ICT. Reflecting his deep-rooted values, he also earned a Diploma in Dhamma Studies (Suta Dhamma) from the University of Wisdom Land, Myanmar.
His dedication to community service is exemplified through his role as the Club Secretary of the Rotary Club of Central Yangon (RCCY) and his leadership as General Secretary of the Thingaha Foundation.
Mr. Than Htut balances his professional rigor with diverse passions, including high-performance driving, sailing, and equestrian sports. An avid tennis player and musician, he finds his greatest fulfillment in planting trees and spending quality time with his family.
Thienprasit Chaiyapratranun
Education
- Master’s Degree: MBA, Western Michigan University
- Graduated from The National Defence College of Thailand , Class 59
- Bachelor’s Degree: Architecture, Silpakorn University
Current Positions
- President of The Thai Hotels Association
- Board of Director, Thailand Convention and Exhibition Bureau (Public Organization)
- Director, Board of Trade of Thailand
- Managing Director of Grand Diamond Suites Hotel and The Patra Hotel – Rama9
Work Experience
- Subcommittee for Drafting the Ministerial Regulations on Building Characteristics and Safety Systems for Hotel Business, Department of Public Works and Town & Country Planning (2020-2023)
- Former Subcommittee Member of the Thai Construction Industry Association
- Working Group on Setting Hotel Operational Standards for State Quarantine and Alternative State Quarantine for travelers from abroad, Ministry of Public Health
- Committee Member for Land and Assets, Krungthep Kreeta Golf Club (2020-2022, 2022-2024)
- Vice President of the Thai Hotels Association (2020-2022, 2022-2024)
- Committee Member of the Thai Hotels Association (2008-present)
Thienprasit Chaiyapratranun
Education
- Master’s Degree: MBA, Western Michigan University
- Graduated from The National Defence College of Thailand , Class 59
- Bachelor’s Degree: Architecture, Silpakorn University
Current Positions
- President of The Thai Hotels Association
- Board of Director, Thailand Convention and Exhibition Bureau (Public Organization)
- Director, Board of Trade of Thailand
- Managing Director of Grand Diamond Suites Hotel and The Patra Hotel – Rama9
Work Experience
- Subcommittee for Drafting the Ministerial Regulations on Building Characteristics and Safety Systems for Hotel Business, Department of Public Works and Town & Country Planning (2020-2023)
- Former Subcommittee Member of the Thai Construction Industry Association
- Working Group on Setting Hotel Operational Standards for State Quarantine and Alternative State Quarantine for travelers from abroad, Ministry of Public Health
- Committee Member for Land and Assets, Krungthep Kreeta Golf Club (2020-2022, 2022-2024)
- Vice President of the Thai Hotels Association (2020-2022, 2022-2024)
- Committee Member of the Thai Hotels Association (2008-present)
Stop Buying Uniforms. Start Running Smarter Kitchens.
Session Description
Is Buying Uniforms Still Relevant? Why Renting Is Becoming the New Operating Model for Professional Kitchens.
This sharing will explore how F&B operators are rethinking traditional practices of purchasing and managing uniforms internally, and why rental and circular garment service models are gaining relevance in today’s operating environment.
The session will touch on evolving industry expectations around operational reliability, hygiene consistency, sustainability and workforce flexibility, and how integrated garment services can support kitchens in running more structured and future-ready operations.
The objective is to provide practical industry insight and encourage discussion on whether ownership is always the most effective approach when rental solutions are increasingly available.
Speaker:
Dean Jones
Dean Jones is the Branch General Manager for Alsco Singapore, bringing over 30 years of textile laundry experience across three countries and a wide range of operational and leadership roles. His career spans frontline operations, service delivery, logistics, production, and senior management, giving him a practical, end‑-to‑-end understanding of the industry. Dean is known for a hands‑-on leadership style focused on accountability, safety, and continuous improvement. He is passionate about building strong teams, developing future leaders, and delivering consistent, high‑-quality outcomes in fast‑-paced, service‑-driven environments.
Dean Jones
Dean Jones is the Branch General Manager for Alsco Singapore, bringing over 30 years of textile laundry experience across three countries and a wide range of operational and leadership roles. His career spans frontline operations, service delivery, logistics, production, and senior management, giving him a practical, end‑-to‑-end understanding of the industry. Dean is known for a hands‑-on leadership style focused on accountability, safety, and continuous improvement. He is passionate about building strong teams, developing future leaders, and delivering consistent, high‑-quality outcomes in fast‑-paced, service‑-driven environments.
Cost Pressures vs. Consistency: Making Smarter Staple Procurement Decisions
Session Description
As operating costs rise across the foodservice and hospitality sector, procurement teams are increasingly challenged to balance price sensitivity with performance expectations. This session unpacks the current cost environment and highlights how procurement decisions for staples such as rice are shaped by factors beyond headline pricing—including yield, cooking consistency, supply reliability, and brand alignment. The session will also explore why Thai rice continues to be preferred by many operators despite price pressures, and what this reveals about value versus cost. Attendees will leave with actionable insights to support more informed, value-driven procurement strategies.
Speaker:
Charles Tan
Charles Tan is General Manager at SW Foods International Pte Ltd, a Singapore-registered rice importer specialising in supplying quality rice products to the HORECA (hotels, restaurants, and cafés) sector. In his leadership role, Charles focuses on ensuring high standards of product quality, maintaining competitive supply strategies, and staying true to the company’s core mission of reliable and value-driven food distribution. With a deep understanding of food trading dynamics and customer needs, he works to balance operational excellence with market responsiveness in a competitive industry landscape – biographies
Charles Tan
Charles Tan is General Manager at SW Foods International Pte Ltd, a Singapore-registered rice importer specialising in supplying quality rice products to the HORECA (hotels, restaurants, and cafés) sector. In his leadership role, Charles focuses on ensuring high standards of product quality, maintaining competitive supply strategies, and staying true to the company’s core mission of reliable and value-driven food distribution. With a deep understanding of food trading dynamics and customer needs, he works to balance operational excellence with market responsiveness in a competitive industry landscape – biographies
Australian Beef and Lamb: Quality, Sustainably Raised and Naturally Nutritious
Session Description
Asia is the key growth engine for the world shaping global red meat trends and consumers are becoming more discerning in every experience – from selection of food variety, meat quality, beverage and ambience. So how can Chefs and F&B Professionals of today meet and satisfy these expectations, overcome challenges and learn and implement crucial factors that are key to the success of satisfying customers and to achieve a profitable Menu.
As a special highlight, all attendees are invited to enjoy an exclusive food tasting where guest chefs showcase their signature dishes featuring Australian beef and lamb. Attendees can also stand a chance to walk away with a limited-edition MLA goodie bag, available while stocks last.
Moderator:
Rose Yong
Rose is Meat & Livestock Australia’s Malaysia Representative and Singapore Trade Development Manager.
In the span of more than 35years with MLA, Rose remains one of its most passionate and enthusiastic advocates of Aussie meat whose innovative ideas developed and conceptualized creative and effective programs such as the Regional 5 star Banqueting Innovation for Executive Chefs in SEA, Red Majesty Chefs for Chinese Executive Chefs and Nutrition Conference. These first-ever programs effectively promoted the non-loin cuts of Australian beef and lamb which showcased their quality, versatility and variety for commercial application.
On the retail front, she has developed Point-of-sale materials and Merchandising guidelines to standardize the meat display which enhanced the awareness of branding and product availability. She customized the first Iron Butchers Challenge, Butcher’s logbook and Customer First to upskill butchers, increase non-loin cuts usage and strengthen consumer confidence.
Rose Yong
Rose is Meat & Livestock Australia’s Malaysia Representative and Singapore Trade Development Manager.
In the span of more than 35years with MLA, Rose remains one of its most passionate and enthusiastic advocates of Aussie meat whose innovative ideas developed and conceptualized creative and effective programs such as the Regional 5 star Banqueting Innovation for Executive Chefs in SEA, Red Majesty Chefs for Chinese Executive Chefs and Nutrition Conference. These first-ever programs effectively promoted the non-loin cuts of Australian beef and lamb which showcased their quality, versatility and variety for commercial application.
On the retail front, she has developed Point-of-sale materials and Merchandising guidelines to standardize the meat display which enhanced the awareness of branding and product availability. She customized the first Iron Butchers Challenge, Butcher’s logbook and Customer First to upskill butchers, increase non-loin cuts usage and strengthen consumer confidence.
Speakers:
Aeron Tran
Thịnh Trần also known as Aeron – Having worked in a popular hotel in Phu Quoc like Fusion Resort, Radisson Blu. He came back to Saigon and wanted to work with Mediterranean flavours as his next aim to develop his career. Aeron works as a Group Executive Chef for El Willy which operates Tomatito (winner best restaurant 2018), Bandnido Saigon and Mercado, Lupin.
Aeron is The President of Western Cuisine Club from the Saigon Professional Chef Guild – The club is a place aimed at building a kitchen community to develop colleagues & a generation that loves the job.
Aeron Tran
Thịnh Trần also known as Aeron – Having worked in a popular hotel in Phu Quoc like Fusion Resort, Radisson Blu. He came back to Saigon and wanted to work with Mediterranean flavours as his next aim to develop his career. Aeron works as a Group Executive Chef for El Willy which operates Tomatito (winner best restaurant 2018), Bandnido Saigon and Mercado, Lupin.
Aeron is The President of Western Cuisine Club from the Saigon Professional Chef Guild – The club is a place aimed at building a kitchen community to develop colleagues & a generation that loves the job.
Freddie Salim
Chef Freddie Salim is a seasoned culinary talent with over a decade in Sydney’s vibrant food scene, having worked at Longrain, Sokyo, and The Newport. Now in Jakarta, he is the chef-owner of Silk Bistro and Silk Thai, in collaboration with BIKO Group. Opened in December 2022, Silk Bistro showcases contemporary Asian cuisine, blending authentic flavours with modern techniques inspired by Freddie’s heritage. His second venture, Silk Thai, reflects his deep passion for Thai cuisine, developed during his time at Longrain. Known for bold, herb-driven dishes with a homemade feel—like the Massaman Curry Beef and Red Curry Duck Maryland—Silk Thai dives into rich, traditional flavours. Both restaurants offer warm, inviting spaces and thoughtfully curated menus, celebrating the depth and diversity of Asian cuisine. Freddie’s journey brings heart, skill, and innovation to every dish, creating memorable dining experiences rooted in flavour and culture.
Freddie Salim
Chef Freddie Salim is a seasoned culinary talent with over a decade in Sydney’s vibrant food scene, having worked at Longrain, Sokyo, and The Newport. Now in Jakarta, he is the chef-owner of Silk Bistro and Silk Thai, in collaboration with BIKO Group. Opened in December 2022, Silk Bistro showcases contemporary Asian cuisine, blending authentic flavours with modern techniques inspired by Freddie’s heritage. His second venture, Silk Thai, reflects his deep passion for Thai cuisine, developed during his time at Longrain. Known for bold, herb-driven dishes with a homemade feel—like the Massaman Curry Beef and Red Curry Duck Maryland—Silk Thai dives into rich, traditional flavours. Both restaurants offer warm, inviting spaces and thoughtfully curated menus, celebrating the depth and diversity of Asian cuisine. Freddie’s journey brings heart, skill, and innovation to every dish, creating memorable dining experiences rooted in flavour and culture.
Mohamad Fadzly Che Omar
Chef Fadzly Che Omar is a seasoned culinary professional with extensive experience in both the academic and hospitality industries. Currently serving as Deputy Dean / Assistant Professor at Faculty of Hospitality and Tourism Management, UCSI University, he is known for his dedication to nurturing the next generation of culinary talents. he is On-going his postgraduate PhD study the same time.
With a strong foundation in classical and contemporary culinary arts, Chef Fadzly brings a unique blend of creativity, discipline, and technical expertise to the kitchen and classroom. His passion for food innovation and commitment to culinary excellence have earned him respect among peers and students alike.
Beyond teaching, Chef Fadzly is actively involved in culinary competitions, training workshops, and industry collaborations, contributing to the growth and standards of Malaysia’s culinary education and food service sector. He is also an active Executive Committee member in Chef Association. He also active participating in promoting Malaysian cuisine internationally, with collaborations spanning the Netherlands, Singapore, Thailand, China, Pakistan, Switzerland, Laos, Japan, Saudi Arabia and the UAE.
Mohamad Fadzly Che Omar
Chef Fadzly Che Omar is a seasoned culinary professional with extensive experience in both the academic and hospitality industries. Currently serving as Deputy Dean / Assistant Professor at Faculty of Hospitality and Tourism Management, UCSI University, he is known for his dedication to nurturing the next generation of culinary talents. he is On-going his postgraduate PhD study the same time.
With a strong foundation in classical and contemporary culinary arts, Chef Fadzly brings a unique blend of creativity, discipline, and technical expertise to the kitchen and classroom. His passion for food innovation and commitment to culinary excellence have earned him respect among peers and students alike.
Beyond teaching, Chef Fadzly is actively involved in culinary competitions, training workshops, and industry collaborations, contributing to the growth and standards of Malaysia’s culinary education and food service sector. He is also an active Executive Committee member in Chef Association. He also active participating in promoting Malaysian cuisine internationally, with collaborations spanning the Netherlands, Singapore, Thailand, China, Pakistan, Switzerland, Laos, Japan, Saudi Arabia and the UAE.
Lunch Break
Navigating Nutrition Compliance in Singapore and Beyond
Session Description
As global nutritional labelling requirements continue to evolve, with initiatives like Singapore’s Nutri-Grade system, food manufacturers and importers face increasingly complex testing requirements across multiple markets. This panel discussion brings together key players in the industry ecosystem to explore how the industry can navigate these evolving regulatory requirements whilst maintaining operational efficiency and market competitiveness.
The discussion will explore how robust testing methodologies and technologies underpin accurate nutritional analysis for sugar, sodium and saturated fat content essential for regulatory compliance in Singapore and beyond. Panellists will share practical insights on addressing challenges across products, and why accredited testing methods are fundamental to ensuring accuracy and reproducibility. The panel will examine how comprehensive food testing supports manufacturers in meeting diverse import and export requirements, enabling seamless market access across borders whilst maintaining consistent product quality and regulatory compliance.
Moderator:
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Speakers:
Eunice Pang
Technical Director of Ugene Lab with three decades of leadership in food testing and analytical method development. Oversees a forward-thinking laboratory that leverages state-of-the-art robotics to deliver efficient, accurate, and technologically advanced testing solutions.
Eunice Pang
Technical Director of Ugene Lab with three decades of leadership in food testing and analytical method development. Oversees a forward-thinking laboratory that leverages state-of-the-art robotics to deliver efficient, accurate, and technologically advanced testing solutions.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Jocelyn Chng
Jocelyn Chng is a distinguished Singaporean entrepreneur and business leader with over three decades of experience in food manufacturing, food innovation, and food service transformation. She is the Group CEO of JR Group and Founder & CEO of Protein Plus Group, where she leads initiatives focused on sustainable protein solutions and next-generation food innovation.
Jocelyn’s entrepreneurial journey began at the age of 21 when she took over her family business following the sudden passing of her father. Through resilience, vision, and determination, she transformed the business into a diversified and globally recognized food enterprise.
Under her leadership, Sin Hwa Dee grew from a small local manufacturer into an internationally distributed food brand, with its premix sauces and culinary solutions reaching more than 40 cities worldwide. Driven by innovation and quality, the company introduced groundbreaking products such as the Chng Kee’s Chicken Rice Mix—one of the first retail chicken rice premixes made using soy oil instead of chicken fat, enabling broader dietary accessibility.
In 2001, Jocelyn founded JR Foods, pioneering ready-to-eat meals and central kitchen solutions that enable food service businesses to deliver consistent, high-quality meals while improving operational efficiency. Today, the company supports a wide range of clients including hotels, restaurants, hospitals, and healthcare institutions.
A recognized industry innovator, Jocelyn introduced Singapore’s first hot food vending machine concept through Chef‑In‑Box in 2008. She further revolutionized automated dining with the launch of the world’s first fully automated vending machine café, Vendcafé, in 2016—an unmanned, technology-driven dining concept that attracted global attention and redefined convenience food service.
Beyond business, Jocelyn is deeply committed to entrepreneurship development and women’s empowerment. She serves on the Executive Committee of the Singapore Women Entrepreneurs Network (SG-WEN), where she mentors aspiring entrepreneurs and supports initiatives that advance women’s leadership in business.
Her contributions to business and society have earned her numerous prestigious recognitions, including the NUS Distinguished Alumni Service Award, EY Entrepreneurial Winning Women Asia‑Pacific, Great Women of Our Time, and the NUS Eminent Alumni Award.
Today, through her leadership at JR Group and Protein Plus Group, Jocelyn continues to champion innovation in food systems, sustainable nutrition, and the future of food technology. Her story of perseverance, visionary leadership, and industry transformation continues to inspire entrepreneurs and women leaders around the world.
Jocelyn Chng
Jocelyn Chng is a distinguished Singaporean entrepreneur and business leader with over three decades of experience in food manufacturing, food innovation, and food service transformation. She is the Group CEO of JR Group and Founder & CEO of Protein Plus Group, where she leads initiatives focused on sustainable protein solutions and next-generation food innovation.
Jocelyn’s entrepreneurial journey began at the age of 21 when she took over her family business following the sudden passing of her father. Through resilience, vision, and determination, she transformed the business into a diversified and globally recognized food enterprise.
Under her leadership, Sin Hwa Dee grew from a small local manufacturer into an internationally distributed food brand, with its premix sauces and culinary solutions reaching more than 40 cities worldwide. Driven by innovation and quality, the company introduced groundbreaking products such as the Chng Kee’s Chicken Rice Mix—one of the first retail chicken rice premixes made using soy oil instead of chicken fat, enabling broader dietary accessibility.
In 2001, Jocelyn founded JR Foods, pioneering ready-to-eat meals and central kitchen solutions that enable food service businesses to deliver consistent, high-quality meals while improving operational efficiency. Today, the company supports a wide range of clients including hotels, restaurants, hospitals, and healthcare institutions.
A recognized industry innovator, Jocelyn introduced Singapore’s first hot food vending machine concept through Chef‑In‑Box in 2008. She further revolutionized automated dining with the launch of the world’s first fully automated vending machine café, Vendcafé, in 2016—an unmanned, technology-driven dining concept that attracted global attention and redefined convenience food service.
Beyond business, Jocelyn is deeply committed to entrepreneurship development and women’s empowerment. She serves on the Executive Committee of the Singapore Women Entrepreneurs Network (SG-WEN), where she mentors aspiring entrepreneurs and supports initiatives that advance women’s leadership in business.
Her contributions to business and society have earned her numerous prestigious recognitions, including the NUS Distinguished Alumni Service Award, EY Entrepreneurial Winning Women Asia‑Pacific, Great Women of Our Time, and the NUS Eminent Alumni Award.
Today, through her leadership at JR Group and Protein Plus Group, Jocelyn continues to champion innovation in food systems, sustainable nutrition, and the future of food technology. Her story of perseverance, visionary leadership, and industry transformation continues to inspire entrepreneurs and women leaders around the world.
Jien Wu
Dr. Wu is Manager, Laboratory & Nutritional Services at Pacific Lab Services, Singapore, where he leads laboratory operations, client technical consultancy, staff development, and the development of new analytical testing capabilities. He has more than 20 years of research and applied laboratory experience spanning analytical chemistry, microbiology, synthetic biology, food science, and instrumental analysis, with particular expertise in NMR, HPLC, UPLC, and LC-MS/MS. Prior to joining Pacific Lab, he held leadership roles at Setsco Services and the National University of Singapore, where he supported academic, government, and industry partners in analytical method evaluation, quality assurance, and problem-solving for complex testing challenges. Dr. Wu holds a PhD in Natural Product Chemistry from the National University of Singapore and a BS in Chemistry from Peking University. He has also built a strong publication record, with an h-index of 17 and more than 1,500 citations.
Jien Wu
Dr. Wu is Manager, Laboratory & Nutritional Services at Pacific Lab Services, Singapore, where he leads laboratory operations, client technical consultancy, staff development, and the development of new analytical testing capabilities. He has more than 20 years of research and applied laboratory experience spanning analytical chemistry, microbiology, synthetic biology, food science, and instrumental analysis, with particular expertise in NMR, HPLC, UPLC, and LC-MS/MS. Prior to joining Pacific Lab, he held leadership roles at Setsco Services and the National University of Singapore, where he supported academic, government, and industry partners in analytical method evaluation, quality assurance, and problem-solving for complex testing challenges. Dr. Wu holds a PhD in Natural Product Chemistry from the National University of Singapore and a BS in Chemistry from Peking University. He has also built a strong publication record, with an h-index of 17 and more than 1,500 citations.
Halal Trade Programme Opening Address
Session Description
Speaker:
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
Halal Regulations by Market: Unlocking Trade Opportunities
Session Description
The global halal economy is projected to reach trillions of dollars in value, yet each market operates under its own regulatory and certification landscape. For companies seeking to expand internationally, understanding how these frameworks differ is key to unlocking new trade opportunities.
In this panel, representatives from leading halal markets share how their national certification systems work, the requirements for importing halal food products, and the sectors seeing the strongest growth. The session offers a market-by-market perspective for businesses looking to navigate regulations, build partnerships and access the rapidly expanding halal trade ecosystem.
Moderator:
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Speakers:
Billy Anugrah
Deputy Director at Bureau for General Affairs, MoT from June 2022 to Jan 2023
Chief of Staff for Minister’s office, MoT from 2020 to June 2022
Head of Indonesian Trade Promotion Center (ITPC), Chicago branch, USA from 2018-2020
Section Head for Cross sectoral dan Regional Cooperation, Planning Bureau, MoT, from 2015-2018
Section Head for Agriculture and Forestry Import products, Directorate of Import, MoT, from 2013-2015
Trade Negotiator and Policy Analyst, MoT from 2009-2013
Billy Anugrah
- Deputy Director at Bureau for General Affairs, MoT from June 2022 to Jan 2023
- Chief of Staff for Minister’s office, MoT from 2020 to June 2022
- Head of Indonesian Trade Promotion Center (ITPC), Chicago branch, USA from 2018-2020
- Section Head for Cross sectoral dan Regional Cooperation, Planning Bureau, MoT, from 2015-2018
- Section Head for Agriculture and Forestry Import products, Directorate of Import, MoT, from 2013-2015
- Trade Negotiator and Policy Analyst, MoT from 2009-2013
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
Muhammad Faizal Bin Othman
Muhammad Faizal bin Othman currently serves as the Director of the Halal Development Cluster at Majlis Ugama Islam Singapura (MUIS), regulating Singapore’s Halal industry and overseeing Halal Certification services. In this role, he drives initiatives that strengthen Singapore’s position as a regional halal hub through the integration of technology with traditional Islamic principles, while maintaining a pro-enterprise approach that supports business innovation without compromising halal integrity. He is a seasoned professional with extensive experience in community service and
Islamic affairs.
Career Highlights:
- CEO, Rahmatan Lil Alamin Foundation (RLAF): Led humanitarian initiatives including Gaza Humanitarian Relief and Digital Transformation for Seniors in Singapore, Focused on building a caring and compassionate community through development and humanitarian works
- CEO, Tasek Jurong Ltd (Institution of Public Character): Spearheaded programmes such as KidSTART (in collaboration with Early Childhood
Development Agency) and Beacon of Life (ex-inmate reintegration programme)
Additional Roles and Contributions:
- Resource person for MABIMS (Unofficial Meetings of Regional Ministers in charge of Islam) Falak (Astronomy) Committee
- Member of the MUIS Falak Committee on determining dates for Ramadan, Hari Raya Puasa, and Hari Raya Haji in Singapore and Southeast Asia
- Senior Grassroots Leader, chairing several organisations to assist needy residents
Recognition:
- Awarded the Public Service Medal (PBM) by the President of Singapore in 2013 for
community contributions
Educational Background:
- Bachelor of Science, National University of Singapore
- Master of Education, Nanyang Technological University
Papers Presented:
- “The Halal Economy as a Driver of Innovation and Global Development” at 11th World
Summit, Istanbul (2025) - “Halal as and Economic Brand: Challenges and Opportunities in the Expanding Global
Market” at H20 World Halal Summit 2025, Johannesburg (2025) - “Future Of Halal Governance: Unity Through Collaboration” at Singapore Halal International
Seminar, Singapore (2025) - “Singapore’s Halal Standards: Fostering Trust & Growth” at IFANCA 22nd Halal Food
Conference, Chicago (2025) - “Halal Certification Needs in Singapore” at MABIMS Halal Summit, Kuala Lumpur (2024)
- “Development of Singapore’s Halal Industry and potentials of cooperation with Vietnam” at International Halal Conference, Hanoi (2024)
The Halal Meat Trade: Compliance, Supply Chains & Market Access
Session Description
As global demand for halal meat grows, the industry must navigate complex certification standards, regulatory requirements and supply chain controls. From halal slaughter and processing to import inspections and cold-chain management, compliance is essential to maintaining trust and ensuring market access.
This panel brings together regulators and industry leaders to discuss how halal meat moves safely and efficiently from source to market, while meeting stringent food safety and traceability requirements. The session will also explore demand trends and opportunities in the expanding global halal market.
Moderator:
Dewi Suratty
Dewi Suratty is the Founder and CEO of Dawn Horizon and a prominent leader in the global Halal industry, known for her strategic vision and transformative contributions to Halal ecosystem development. She previously served as Director of Halal and Community Funds (zakat, wakaf, and inheritance) at Majlis Ugama Islam Singapura (MUIS), the statutory board responsible for Muslim affairs in Singapore. Dewi also led Warees Halal Limited, the international arm of MUIS, where she played a key role in advancing Halal certification and international partnerships.
With over 20 years of experience in ecosystem building, business development and public policy, Dewi has significantly reshaped the Singapore Halal industry, driving it towards a sustainable operating model. She led her team in developing progressive standards and policies that have strategically positioned Singapore among the top countries under the Global Islamic Economy Indicator. These initiatives have empowered businesses to expand their reach within the global Halal industry.
Dewi has been involved in numerous influential bodies, such as the ASEAN Working Group on Halal Food, MABIMS Special Technical Committee on Halal Development, the Singapore Food Standards Committee, and the Food Innovation & Resource Centre Advisory Panel.
Dewi’s leadership has been widely recognised. She has received multiple awards, including the Ministry of Trade and Industry’s Commendation and the Innovation FRONTIER (‘Facilitating Reforms for Innovation & Enterprise’) Awards for establishing the Singapore Halal Quality Management System. Dewi has also been featured in the publication ‘Contribution of Women in the Global Islamic Economy’, an initiative under the patronage of the Standards and Metrology Institute for Islamic Countries.
Dewi holds a Master of Business Administration (Distinction) from the University of Hull UK and an Honours Degree in Food Science and Technology from the National University of Singapore. She is also professionally certified in training and assessment, workplace-based learning, digital business strategies, Halal competency, auditing, wealth planning, real estate investing, HACCP, and ISO, reflecting her strong blend of technical, regulatory, and strategic expertise.
Dewi Suratty
Dewi Suratty is the Founder and CEO of Dawn Horizon and a prominent leader in the global Halal industry, known for her strategic vision and transformative contributions to Halal ecosystem development. She previously served as Director of Halal and Community Funds (zakat, wakaf, and inheritance) at Majlis Ugama Islam Singapura (MUIS), the statutory board responsible for Muslim affairs in Singapore. Dewi also led Warees Halal Limited, the international arm of MUIS, where she played a key role in advancing Halal certification and international partnerships.
With over 20 years of experience in ecosystem building, business development and public policy, Dewi has significantly reshaped the Singapore Halal industry, driving it towards a sustainable operating model. She led her team in developing progressive standards and policies that have strategically positioned Singapore among the top countries under the Global Islamic Economy Indicator. These initiatives have empowered businesses to expand their reach within the global Halal industry.
Dewi has been involved in numerous influential bodies, such as the ASEAN Working Group on Halal Food, MABIMS Special Technical Committee on Halal Development, the Singapore Food Standards Committee, and the Food Innovation & Resource Centre Advisory Panel.
Dewi’s leadership has been widely recognised. She has received multiple awards, including the Ministry of Trade and Industry’s Commendation and the Innovation FRONTIER (‘Facilitating Reforms for Innovation & Enterprise’) Awards for establishing the Singapore Halal Quality Management System. Dewi has also been featured in the publication ‘Contribution of Women in the Global Islamic Economy’, an initiative under the patronage of the Standards and Metrology Institute for Islamic Countries.
Dewi holds a Master of Business Administration (Distinction) from the University of Hull UK and an Honours Degree in Food Science and Technology from the National University of Singapore. She is also professionally certified in training and assessment, workplace-based learning, digital business strategies, Halal competency, auditing, wealth planning, real estate investing, HACCP, and ISO, reflecting her strong blend of technical, regulatory, and strategic expertise.
Speakers:
Herman Teo
Mr Teo has over 15 years of experience in food safety regulatory work, ranging from policy development to safety assessments of country food safety systems, new foods, additives, and contaminants.
The Accreditation Operations Department is responsible for expanding international food sources for Singapore and facilitating both import and export food trade. Recent examples of our work in 2025 include the facilitation of live broiler exports from Indonesia, beef/pork/poultry from Paraguay, beef and pork from South Korea and chilled pork from Hunan, China.
Previous highlights of Mr Teo’s work in SFA include leading the development of Singapore’s regulatory framework for insects as food and feed, as well as the national policy on the use of Pathogen Reduction Treatments (i.e. antimicrobial chemicals) on meat. He also developed the national food safety policies for various high-risk gourmet food such as pufferfish, live oysters and free-range chilled poultry and eggs.
Mr Teo is an alumni of the National University of Singapore, with a Bachelor’s of Science in Food Science and Technology, and a Masters in Science for Food Science and Human Nutrition.
Herman Teo
Mr Teo has over 15 years of experience in food safety regulatory work, ranging from policy development to safety assessments of country food safety systems, new foods, additives, and contaminants.
The Accreditation Operations Department is responsible for expanding international food sources for Singapore and facilitating both import and export food trade. Recent examples of our work in 2025 include the facilitation of live broiler exports from Indonesia, beef/pork/poultry from Paraguay, beef and pork from South Korea and chilled pork from Hunan, China.
Previous highlights of Mr Teo’s work in SFA include leading the development of Singapore’s regulatory framework for insects as food and feed, as well as the national policy on the use of Pathogen Reduction Treatments (i.e. antimicrobial chemicals) on meat. He also developed the national food safety policies for various high-risk gourmet food such as pufferfish, live oysters and free-range chilled poultry and eggs.
Mr Teo is an alumni of the National University of Singapore, with a Bachelor’s of Science in Food Science and Technology, and a Masters in Science for Food Science and Human Nutrition.
Kenny Toh
Kenny Toh is a 4th generation farmer who represents Toh Thye San Farm as its Chief Strategic Officer. He serves as the President of MTA since November 2024, where he leads the association’s strategic growth and industry representation. He is also particularly dedicated to the building up of the younger generation and a strong future for the meat trade industry.
Kenny Toh
Kenny Toh is a 4th generation farmer who represents Toh Thye San Farm as its Chief Strategic Officer. He serves as the President of MTA since November 2024, where he leads the association’s strategic growth and industry representation. He is also particularly dedicated to the building up of the younger generation and a strong future for the meat trade industry.
Muhd Nasrul Bin Ibrahim
Muhd Nasrul Ibrahim serves as Manager of Halal Certification in Halal Development at the Islamic Religious Council of Singapore (MUIS), where he brings distinguished academic credentials from Al-Azhar University (Zagazig) with a degree in Islamic Theology and over 10 years of specialised expertise in Halal certification and audit processes. As a qualified auditor under the Gulf Cooperation Council Standardisation Organisation (GSO 2055-2) framework and designated Halal Islamic affairs expert, he ensures the quality and integrity of Halal certification through robust systems that maintain Halal integrity of establishments and products for across domestic and international markets, strengthening Singapore’s position as a trusted Halal hub.
Muhd Nasrul Bin Ibrahim
Muhd Nasrul Ibrahim serves as Manager of Halal Certification in Halal Development at the Islamic Religious Council of Singapore (MUIS), where he brings distinguished academic credentials from Al-Azhar University (Zagazig) with a degree in Islamic Theology and over 10 years of specialised expertise in Halal certification and audit processes. As a qualified auditor under the Gulf Cooperation Council Standardisation Organisation (GSO 2055-2) framework and designated Halal Islamic affairs expert, he ensures the quality and integrity of Halal certification through robust systems that maintain Halal integrity of establishments and products for across domestic and international markets, strengthening Singapore’s position as a trusted Halal hub.
Thu, 23 Apr
The Future of Hospitality Experience Design
The hospitality landscape in Asia is undergoing rapid transformation as consumer behaviours, expectations, and lifestyle patterns evolve. From concept development and experience design to operations and service culture, brands are rethinking how to create meaningful, memorable guest journeys. This session explores how hospitality leaders are adapting to shifting expectations, where innovation is happening, and the practical strategies operators can use to differentiate, strengthen guest engagement, and stay competitive in 2026 and beyond.
Moderator:
Nicola Lee
Nicola holds a degree in Hospitality & Tourism Management and currently serves as the Academy Chair for South East Asia (South) for the World’s 50 Best Restaurants. With a background in luxury hotels, she has extensive experience in food and beverage operations, as well as training and development.
In addition to her industry expertise, Nicola has lectured in Hospitality and Tourism Management and is a contributing writer on wine and travel for Singapore Business Times and Tatler Asia.
Nicola Lee
Nicola holds a degree in Hospitality & Tourism Management and currently serves as the Academy Chair for South East Asia (South) for the World’s 50 Best Restaurants. With a background in luxury hotels, she has extensive experience in food and beverage operations, as well as training and development.
In addition to her industry expertise, Nicola has lectured in Hospitality and Tourism Management and is a contributing writer on wine and travel for Singapore Business Times and Tatler Asia.
Speakers:
Andrew Ing
Andrew has worked in a variety of roles in a variety of concepts, developing a strong foundation for the success of such businesses, which are based on 3 principles – applying a hospitality mindset to an organization (both internally and externally), adopting progressive human capital practices, and knowing how to build a strong brand. One of his key strengths is being able to review existing business units and then build teams to deliver better results for key stakeholders.
In recent years, he has expanded his network through pro-bono work with various government agencies (Ministry of Manpower, Institute of HR Professionals and the former Workforce Development Agency), trade associations (Restaurant Association of Singapore and Singapore Nightlife Business Association), and learning institutions (Republic Polytechnic and SHATEC).
Prior to OUE Restaurants, Andrew spent 9 years with The Lo & Behold Group, and before that, he was with Catalist-listed St James Holdings, operating the 70,000 sq ft multi-entertainment complex St James Power Station. Prior to St James, he was a Partner and the Regional Project Director of youth marketing agency The Filter Group, handling marketing activation projects and public relations support for clients in Singapore, Bangkok, Hong Kong, Kuala Lumpur, Tokyo and Osaka.
He moved to Singapore in 1993 to be the Marketing Manager of Zouk (the number 1 dance club in Asia for the past 30 years) and created and produced the first ZoukOut festival in Dec 2000. From 1990 to 1993, he worked in Hong Kong for a concert promoter, staging concerts by artists such as Simply Red, Bobby Brown, Paula Abdul, and Paul Simon. Andrew was born in Sydney and holds a bachelor’s degree in commerce (major in marketing) from the University of New South Wales; he also attended the Sydney Grammar School.
Andrew Ing
Andrew has worked in a variety of roles in a variety of concepts, developing a strong foundation for the success of such businesses, which are based on 3 principles – applying a hospitality mindset to an organization (both internally and externally), adopting progressive human capital practices, and knowing how to build a strong brand. One of his key strengths is being able to review existing business units and then build teams to deliver better results for key stakeholders.
In recent years, he has expanded his network through pro-bono work with various government agencies (Ministry of Manpower, Institute of HR Professionals and the former Workforce Development Agency), trade associations (Restaurant Association of Singapore and Singapore Nightlife Business Association), and learning institutions (Republic Polytechnic and SHATEC).
Prior to OUE Restaurants, Andrew spent 9 years with The Lo & Behold Group, and before that, he was with Catalist-listed St James Holdings, operating the 70,000 sq ft multi-entertainment complex St James Power Station. Prior to St James, he was a Partner and the Regional Project Director of youth marketing agency The Filter Group, handling marketing activation projects and public relations support for clients in Singapore, Bangkok, Hong Kong, Kuala Lumpur, Tokyo and Osaka.
He moved to Singapore in 1993 to be the Marketing Manager of Zouk (the number 1 dance club in Asia for the past 30 years) and created and produced the first ZoukOut festival in Dec 2000. From 1990 to 1993, he worked in Hong Kong for a concert promoter, staging concerts by artists such as Simply Red, Bobby Brown, Paula Abdul, and Paul Simon. Andrew was born in Sydney and holds a bachelor’s degree in commerce (major in marketing) from the University of New South Wales; he also attended the Sydney Grammar School.
Brandon Ho
Regional Head of F&B Concepts
Avolta
Brandon Ho is the Regional Head of F&B Concepts (APAC) at Avolta, the world’s largest operator of travel F&B venues.
Through curating and launching F&B concepts at key airports & travel channels in the region, Brandon works with like-minded F&B brands and airport partners to deliver compelling dining experiences to the time-pressed traveller.
Having been involved in F&B Operations & Development at Marina Bay Sands and in the promotion of Singapore as a gastronomic destination with the Singapore Tourism Board, the Cornell University Hotel School graduate believes in the power of F&B & hospitality to shape lives & to spread joy.
Brandon Ho
Regional Head of F&B Concepts
Avolta
Brandon Ho is the Regional Head of F&B Concepts (APAC) at Avolta, the world’s largest operator of travel F&B venues.
Through curating and launching F&B concepts at key airports & travel channels in the region, Brandon works with like-minded F&B brands and airport partners to deliver compelling dining experiences to the time-pressed traveller.
Having been involved in F&B Operations & Development at Marina Bay Sands and in the promotion of Singapore as a gastronomic destination with the Singapore Tourism Board, the Cornell University Hotel School graduate believes in the power of F&B & hospitality to shape lives & to spread joy.
Sam Sheldon
Sam Sheldon
Smart Meets Wholesome: How Culture and AI Are Shaping the Next Generation of Functional Food ok
The future of food is not just powered by technology. It is shaped by data, culture and everyday habits. As AI and precision nutrition unlock deeper insights into how we eat, perform and recover, brands face a critical question: how do you turn complex health data into food that feels human, delicious and culturally relevant?
In this forward looking conversation, we explore how intelligent insights and wholesome food philosophy can work together. From AI informed formulation decisions to flavour innovation rooted in real eating habits, the session reveals how functional snacks can support focus, energy and modern lifestyles without losing soul.
Blending Dieture’s technology with Aya’s Wholesome Made Awesome approach, this panel demonstrates how the next wave of food brands will win not by being clinical but by being smart, simple and deeply connected to culture.
Moderator:
Jason Voon
Jason Voon is a growth strategist and marketing leader with over two decades of experience building brands and scaling businesses across Southeast Asia. He has held senior roles at organisations including Samsung APAC, Resorts World Sentosa, YTL Communications and McKinsey & Co, leading regional marketing, digital innovation and market expansion. He works with companies to drive transformation, growth and product innovation. Jason also brings a strong cultural perspective as a long time community builder, bridging business, culture and consumer insight in conversations about the future of technology and lifestyle.
Jason Voon
Jason Voon is a growth strategist and marketing leader with over two decades of experience building brands and scaling businesses across Southeast Asia. He has held senior roles at organisations including Samsung APAC, Resorts World Sentosa, YTL Communications and McKinsey & Co, leading regional marketing, digital innovation and market expansion. He works with companies to drive transformation, growth and product innovation. Jason also brings a strong cultural perspective as a long time community builder, bridging business, culture and consumer insight in conversations about the future of technology and lifestyle.
AYA Real Food
Speakers:
Aishah Ishak
Aishah is the founder of Aya Real Food, a purpose driven company she has led for over 10 years. She has built Aya into a trusted brand known for premium gluten free sauces, condiments and ready to eat products.
Guided by the belief that wholesome food should be accessible, convenient and culturally relevant, she has also expanded the brand through private labelling and strategic partnerships. Grounded and community focused, Aishah champions honest food that supports better health and modern lifestyles across Southeast Asia and beyond.
Aishah Ishak
Aishah is the founder of Aya Real Food, a purpose driven company she has led for over 10 years. She has built Aya into a trusted brand known for premium gluten free sauces, condiments and ready to eat products.
Guided by the belief that wholesome food should be accessible, convenient and culturally relevant, she has also expanded the brand through private labelling and strategic partnerships. Grounded and community focused, Aishah champions honest food that supports better health and modern lifestyles across Southeast Asia and beyond.
I Forked Up: Cultivating Resilience and Leadership through Kitchen Failures
Beyond the polished plates and perfectly executed menus lies a reality every chef knows: the catastrophic service, the failed experiments, and the “I want to hang up my whites” moments. In this unfiltered panel, seasoned pros step off their pedestals to share their most memorable “forked up” stories. Moving from the panic of the disaster to the brilliance of the fix, our panellists reveal why their biggest failures were actually their greatest masterclasses. We’re also turning the spotlight on the wider culinary community as we announce the winners of the “I Forked Up” Story Submissions. Join us for a session on the grit, the pivots, and the hard-won wisdom that defines a true culinary leader.
Moderator:
Kong Kok Kiang
Kong Kok Kiang
Speakers:
Balasundram S. R.
Chef S. R. Bala is a highly respected culinary professional with over 28 years of industry experience. He is the Founding President of the Indian Chefs & Culinary Association (Singapore) and the Director of X Empire Group of Companies. A WACS-approved judge, Chef Bala also serves as an Honorary Member of the South Indian Chef Association and has been a Panel Judge for the Singapore Hawker Awards from 2022 to the present. His contributions to the culinary world are further distinguished by his achievement as a Guinness World Record Holder, reflecting his commitment to excellence, innovation, and the advancement of the culinary profession.
Balasundram S. R.
Chef S. R. Bala is a highly respected culinary professional with over 28 years of industry experience. He is the Founding President of the Indian Chefs & Culinary Association (Singapore) and the Director of X Empire Group of Companies. A WACS-approved judge, Chef Bala also serves as an Honorary Member of the South Indian Chef Association and has been a Panel Judge for the Singapore Hawker Awards from 2022 to the present. His contributions to the culinary world are further distinguished by his achievement as a Guinness World Record Holder, reflecting his commitment to excellence, innovation, and the advancement of the culinary profession.
Eric Neo
I am a Food & Beverage Leader And Executive Chef with an outstanding track record in culinary solutions in industries relating to the Hospitality Hotel, Catering, and food production sectors. Expertise in Singapore & Asian Cuisine /with good knowledge of international cuisine.
Additionally, I have an outstanding track record in F&B operations, Including Budgeting, Forecasting, F&B Revenue Management, Menu Engineering & Analytics, Cost Control. Notable successes in catering and banqueting operations of all types.
My professional experience has taught me that to be successful a strong team is very important. To make the team strong and stronger, career pathways for your direct reports needs to be clearly mapped out and wants your team to do the same for their reports. I believe these values and skills are keys to a successful and fulfilling career.
Eric Neo
I am a Food & Beverage Leader And Executive Chef with an outstanding track record in culinary solutions in industries relating to the Hospitality Hotel, Catering, and food production sectors. Expertise in Singapore & Asian Cuisine /with good knowledge of international cuisine.
Additionally, I have an outstanding track record in F&B operations, Including Budgeting, Forecasting, F&B Revenue Management, Menu Engineering & Analytics, Cost Control. Notable successes in catering and banqueting operations of all types.
My professional experience has taught me that to be successful a strong team is very important. To make the team strong and stronger, career pathways for your direct reports needs to be clearly mapped out and wants your team to do the same for their reports. I believe these values and skills are keys to a successful and fulfilling career.
Sky Lee
Secretary-General of the Singapore Chinese Cuisine Chefs Federation and the Society of Chinese Cuisine Chefs (Singapore)
Chef Sky Li currently serves as Secretary-General of the Singapore Chinese Cuisine Chefs Federation and the Society of Chinese Cuisine Chefs (Singapore). He brings extensive leadership and industry experience, having previously held senior culinary roles as Executive Chef with renowned restaurants and established F&B groups.
Awards & Professional Highlights
- Silver Award, Singapore Culinary Academy Alumni Cooking Competition (2010)
- Specially Invited Chef, Unilever Singapore Chinese New Year Reunion Recipes Programme (2018)
- Specially Invited Chef, STATOS Malaysia Product Promotion, Singapore (2019)
- Charity Chef, International Master Chefs Charity Gala Dinner, Singapore (2019)
- Special Gold Award, Lee Kum Kee Cup World Chefs Championship (Nanxun, China) (2019)
- Specially Invited Chef, Unilever Singapore Future Menus Programme (2023)
- Champion, Asian Banquet Cuisine Team Challenge,
- The 6th Taiwan Culinary Arts Challenge (2024)
- Special Gold Award, 3rd Seoul International Master Chef Cooking Competition (2024)
International judging and competition achievement
- International Judge, 3rd Global Culinary Challenge, Malaysia (2024)
- International Judge, 4th Global Culinary Challenge, Malaysia (2025)
- International Judge, Taipei International Culinary Challenge (2025)
- International Judge, 5th Global Culinary Challenge Malaysia Tour (2026)
Sky Lee
Chef Sky Li currently serves as Secretary-General of the Singapore Chinese Cuisine Chefs Federation and the Society of Chinese Cuisine Chefs (Singapore). He brings extensive leadership and industry experience, having previously held senior culinary roles as Executive Chef with renowned restaurants and established F&B groups.
Awards & Professional Highlights
- Silver Award, Singapore Culinary Academy Alumni Cooking Competition (2010)
- Specially Invited Chef, Unilever Singapore Chinese New Year Reunion Recipes Programme (2018)
- Specially Invited Chef, STATOS Malaysia Product Promotion, Singapore (2019)
- Charity Chef, International Master Chefs Charity Gala Dinner, Singapore (2019)
- Special Gold Award, Lee Kum Kee Cup World Chefs Championship (Nanxun, China) (2019)
- Specially Invited Chef, Unilever Singapore Future Menus Programme (2023)
- Champion, Asian Banquet Cuisine Team Challenge,
- The 6th Taiwan Culinary Arts Challenge (2024)
- Special Gold Award, 3rd Seoul International Master Chef Cooking Competition (2024)
International judging and competition achievement
- International Judge, 3rd Global Culinary Challenge, Malaysia (2024)
- International Judge, 4th Global Culinary Challenge, Malaysia (2025)
- International Judge, Taipei International Culinary Challenge (2025)
- International Judge, 5th Global Culinary Challenge Malaysia Tour (2026)
Steven Ong
Steven Ong
Lunch Break
What’s in the Basket? Evolving Consumer Drivers and Emerging Trends Shaping the Bread Category in Southeast Asia
Bread is no longer just a staple — it is a dynamic category being reshaped by evolving consumer expectations across Southeast Asia. From health-conscious reformulation and premiumisation to value-seeking behavior and convenience-led choices, the bread basket is telling a new story.
This presentation unpacks the key drivers influencing bread consumption in SEA, exploring how shifting attitudes toward wellness, lifestyle changes, affordability pressures, and retail evolution are redefining purchasing decisions. Drawing on the latest consumer insights and market trends, we will examine how perceptions of health, quality, freshness, and functionality are impacting product choice and brand loyalty.
Attendees will gain a clear understanding of:
- The core motivations behind bread purchasing across Southeast Asia
- Emerging health and wellness trends shaping reformulation and innovation
- How economic realities are influencing trade-offs between value and premium
- The evolving path to purchase — from shelf to basket
Join us as we decode what’s really in the basket — and what it means for future growth opportunities in the region’s bread market.
Speakers:
Rani Berry
Rani Berry is the APAC Marketing Manager at Lesaffre. In this role, she leads regional marketing initiatives that support commercial growth, innovation, and customer engagement across diverse markets in the region. Rani specializes in consumer insights, strategic marketing, and portfolio development, focusing on translating market trends and research into practical strategies that drive business performance. She has led regional initiatives in brand strategy, integrated marketing, and product portfolio management in Australia and Asia Pacific with various multinational ingredient and FMCG companies.
Rani Berry
Riya Thakore
Riya Thakore is the APAC Market Analyst at Lesaffre, specialising in consumer trends and insights across the baking industry. With over seven years of experience in consumer and marketing insights across global research agencies and regional marketing roles, she brings a strong understanding of market dynamics and category strategy. Her work focuses on translating data into actionable insights to support growth and innovation across the region.
Riya Thakore
Health & Wellness at the Checkout: What Consumers are really buying in 2026?
NielsenIQ, the world’s leading consumer intelligence company, will share the latest retail and consumer insights on the health and wellness trends that drove growth in 2025 and will drive faster growth in 2026 and beyond. NielsenIQ will analyse both FMCG and Tech & Durables data across 14 markets in Asia Pacific to show how the outperformers are innovating to circumvent on headwinds whilst capitalizing on tailwind shifts in consumer behaviour.
Speaker:
Craig Houliston
Craig Houliston is a Regional Executive Director at NielsenIQ, who leads Asia Pacific Above Market Consulting and Insights. Craig has been at NielsenIQ for 18 years and has worked in the UK, China and Singapore. Craig drives regional thought leadership and bringing breakthrough consumer and retail insights to the industry. In 2024, he has presented at events such as The Asia Growth Forum, IMA Asia Management Forum, Food & Grocery Australia, Food & Grocery New Zealand and had interviews with The Straits Times, CNA and Money FM. Furthermore, he has a passion for Diversity, Equity and Inclusion and is a Fellow of the National Volunteering and Philanthropy Centre’s Company of Good Fellowship. In 2024 he led NielsenIQ to be awarded NVPC’s highest accolade, the Champion of Good recognition. Craig has a Management degree from Aston University and, in 2022, completed the Oxford University Artificial Intelligence Program.
Craig Houliston
Supporting Healthy Ageing: The Role of Nutrition and Food Services
With significant demographic shifts underway, older adults face key nutritional challenges that require urgent attention. Limited awareness of their specific dietary needs, coupled with the growing demand for nursing homes and long-term care services, highlights the need for enhanced support.
The development of SS 604 Guidelines on nutrition and food service for older adults, a national food safety standard, is one such initiative aimed at improving elderly care.
Join us to understand how this standard helps ensure that older adults have access to safe and nutritious food, in alignment with the Ministry of Health’s long-term care directives. These efforts are part of Singapore’s broader goal to add healthy years to life, promoting aging well across the nation.
Moderator:
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Speakers:
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Parry Zhang Quan
Parry is a pharmacist by training with over 15 years of experience in healthcare and operations, spanning pharmacy, retail, and eldercare. He began his journey with NTUC Health as the organisation’s first Cluster Manager, overseeing the operations of 12 Senior Care Centres. Over the years, he has taken on key portfolios that have driven both business growth and people development. Notably, Parry led the development and implementation of a CRM tailored to eldercare, piloted a job redesign initiative with AIC that shaped today’s Community Care Career Track, and spearheaded the rollout of the IDDSI framework across all NTUC Health Senior Care Centres. He is passionate about building sustainable systems and developing teams to look after more seniors, better!
Parry Zhang Quan
Parry is a pharmacist by training with over 15 years of experience in healthcare and operations, spanning pharmacy, retail, and eldercare. He began his journey with NTUC Health as the organisation’s first Cluster Manager, overseeing the operations of 12 Senior Care Centres. Over the years, he has taken on key portfolios that have driven both business growth and people development. Notably, Parry led the development and implementation of a CRM tailored to eldercare, piloted a job redesign initiative with AIC that shaped today’s Community Care Career Track, and spearheaded the rollout of the IDDSI framework across all NTUC Health Senior Care Centres. He is passionate about building sustainable systems and developing teams to look after more seniors, better!
Wong Suat Li
Suat Li joined NHG Health in 2020, bringing over 15 years of experience in nutrition, food safety, and regulatory affairs across Singapore, Malaysia, Vietnam, and Hong Kong. She is passionate about improving the nutritional wellbeing of children, older adults, and the general population through systemic and sustainable approaches.
She holds a Master’s Degree in Science from Nanyang Technological University, Singapore, and a Bachelor’s Degree with Honours in Food Science.
At NHG Health, Suat Li leads the development and implementation of nutrition and food service initiatives to support preventive health and healthier food environments. Her work includes designing strategies to transform food systems and deliver healthier meals across care and community settings.
In addition to her work at NHG Health, she also led the development of key national guidelines, including the Singapore Standard SS 692:2022 – Guidelines for Nutrition and Food Services for Infants and Children, and the upcoming Singapore Standard SS 604 – Guidelines for Nutrition and Food Services for Older Adults. These guidelines were developed in collaboration with experts from government agencies, healthcare institutions, academia, education, and the food service sector, and aim to support safe, age-appropriate, and nutritious food provision across care and education settings in Singapore.
She currently serves as the Deputy Chair of the Technical Committee on Food Processing, Distribution and Services under the Singapore Standards Council, where she provides strategic and technical guidance in the development and review of national standards related to food safety and nutrition.
Wong Suat Li
Suat Li joined NHG Health in 2020, bringing over 15 years of experience in nutrition, food safety, and regulatory affairs across Singapore, Malaysia, Vietnam, and Hong Kong. She is passionate about improving the nutritional wellbeing of children, older adults, and the general population through systemic and sustainable approaches.
She holds a Master’s Degree in Science from Nanyang Technological University, Singapore, and a Bachelor’s Degree with Honours in Food Science.
At NHG Health, Suat Li leads the development and implementation of nutrition and food service initiatives to support preventive health and healthier food environments. Her work includes designing strategies to transform food systems and deliver healthier meals across care and community settings.
In addition to her work at NHG Health, she also led the development of key national guidelines, including the Singapore Standard SS 692:2022 – Guidelines for Nutrition and Food Services for Infants and Children, and the upcoming Singapore Standard SS 604 – Guidelines for Nutrition and Food Services for Older Adults. These guidelines were developed in collaboration with experts from government agencies, healthcare institutions, academia, education, and the food service sector, and aim to support safe, age-appropriate, and nutritious food provision across care and education settings in Singapore.
She currently serves as the Deputy Chair of the Technical Committee on Food Processing, Distribution and Services under the Singapore Standards Council, where she provides strategic and technical guidance in the development and review of national standards related to food safety and nutrition.
Feeding Longer Lives: How Personalized Nutrition Is Shaping the Future of Food
We are living longer than any generation before us. How do we ensure those extra years are healthy, active, and fulfilling? Food may hold the answer. As science reveals that individuals respond differently to the same foods, personalized nutrition is emerging as a powerful approach to support healthy ageing and prevent chronic disease moving beyond “one-size-fits-all” advice to individual metabolic responses, lifestyles, and health needs.
This session explores how advances in geroprotective food ingredients, wearable devices, glycemic response research, and gut microbiome insights are transforming the way foods are designed, recommended, and consumed. It will also highlight how the convergence of nutrition food technology, and culinary innovation is creating new opportunities for the food industry to develop smarter, targeted solutions.
Join this session to discover how personalized nutrition is not just a healthcare concept, but a powerful driver shaping the future of food, innovation, and healthy longevity.
Moderator:
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Speakers:
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
The Future of Hospitality Experience Design
Session Description
The hospitality landscape in Asia is undergoing rapid transformation as consumer behaviours, expectations, and lifestyle patterns evolve. From concept development and experience design to operations and service culture, brands are rethinking how to create meaningful, memorable guest journeys. This session explores how hospitality leaders are adapting to shifting expectations, where innovation is happening, and the practical strategies operators can use to differentiate, strengthen guest engagement, and stay competitive in 2026 and beyond.
Moderator:
Nicola Lee
Nicola holds a degree in Hospitality & Tourism Management and currently serves as the Academy Chair for South East Asia (South) for the World’s 50 Best Restaurants. With a background in luxury hotels, she has extensive experience in food and beverage operations, as well as training and development.
In addition to her industry expertise, Nicola has lectured in Hospitality and Tourism Management and is a contributing writer on wine and travel for Singapore Business Times and Tatler Asia.
Nicola Lee
Nicola holds a degree in Hospitality & Tourism Management and currently serves as the Academy Chair for South East Asia (South) for the World’s 50 Best Restaurants. With a background in luxury hotels, she has extensive experience in food and beverage operations, as well as training and development.
In addition to her industry expertise, Nicola has lectured in Hospitality and Tourism Management and is a contributing writer on wine and travel for Singapore Business Times and Tatler Asia.
Speakers:
Andrew Ing
Andrew has worked in a variety of roles in a variety of concepts, developing a strong foundation for the success of such businesses, which are based on 3 principles – applying a hospitality mindset to an organization (both internally and externally), adopting progressive human capital practices, and knowing how to build a strong brand. One of his key strengths is being able to review existing business units and then build teams to deliver better results for key stakeholders.
In recent years, he has expanded his network through pro-bono work with various government agencies (Ministry of Manpower, Institute of HR Professionals and the former Workforce Development Agency), trade associations (Restaurant Association of Singapore and Singapore Nightlife Business Association), and learning institutions (Republic Polytechnic and SHATEC).
Prior to OUE Restaurants, Andrew spent 9 years with The Lo & Behold Group, and before that, he was with Catalist-listed St James Holdings, operating the 70,000 sq ft multi-entertainment complex St James Power Station. Prior to St James, he was a Partner and the Regional Project Director of youth marketing agency The Filter Group, handling marketing activation projects and public relations support for clients in Singapore, Bangkok, Hong Kong, Kuala Lumpur, Tokyo and Osaka.
He moved to Singapore in 1993 to be the Marketing Manager of Zouk (the number 1 dance club in Asia for the past 30 years) and created and produced the first ZoukOut festival in Dec 2000. From 1990 to 1993, he worked in Hong Kong for a concert promoter, staging concerts by artists such as Simply Red, Bobby Brown, Paula Abdul, and Paul Simon. Andrew was born in Sydney and holds a bachelor’s degree in commerce (major in marketing) from the University of New South Wales; he also attended the Sydney Grammar School.
Andrew Ing
Andrew has worked in a variety of roles in a variety of concepts, developing a strong foundation for the success of such businesses, which are based on 3 principles – applying a hospitality mindset to an organization (both internally and externally), adopting progressive human capital practices, and knowing how to build a strong brand. One of his key strengths is being able to review existing business units and then build teams to deliver better results for key stakeholders.
In recent years, he has expanded his network through pro-bono work with various government agencies (Ministry of Manpower, Institute of HR Professionals and the former Workforce Development Agency), trade associations (Restaurant Association of Singapore and Singapore Nightlife Business Association), and learning institutions (Republic Polytechnic and SHATEC).
Prior to OUE Restaurants, Andrew spent 9 years with The Lo & Behold Group, and before that, he was with Catalist-listed St James Holdings, operating the 70,000 sq ft multi-entertainment complex St James Power Station. Prior to St James, he was a Partner and the Regional Project Director of youth marketing agency The Filter Group, handling marketing activation projects and public relations support for clients in Singapore, Bangkok, Hong Kong, Kuala Lumpur, Tokyo and Osaka.
He moved to Singapore in 1993 to be the Marketing Manager of Zouk (the number 1 dance club in Asia for the past 30 years) and created and produced the first ZoukOut festival in Dec 2000. From 1990 to 1993, he worked in Hong Kong for a concert promoter, staging concerts by artists such as Simply Red, Bobby Brown, Paula Abdul, and Paul Simon. Andrew was born in Sydney and holds a bachelor’s degree in commerce (major in marketing) from the University of New South Wales; he also attended the Sydney Grammar School.
Brandon Ho
Regional Head of F&B Concepts
Avolta
Brandon Ho is the Regional Head of F&B Concepts (APAC) at Avolta, the world’s largest operator of travel F&B venues.
Through curating and launching F&B concepts at key airports & travel channels in the region, Brandon works with like-minded F&B brands and airport partners to deliver compelling dining experiences to the time-pressed traveller.
Having been involved in F&B Operations & Development at Marina Bay Sands and in the promotion of Singapore as a gastronomic destination with the Singapore Tourism Board, the Cornell University Hotel School graduate believes in the power of F&B & hospitality to shape lives & to spread joy.
Brandon Ho
Regional Head of F&B Concepts
Avolta
Brandon Ho is the Regional Head of F&B Concepts (APAC) at Avolta, the world’s largest operator of travel F&B venues.
Through curating and launching F&B concepts at key airports & travel channels in the region, Brandon works with like-minded F&B brands and airport partners to deliver compelling dining experiences to the time-pressed traveller.
Having been involved in F&B Operations & Development at Marina Bay Sands and in the promotion of Singapore as a gastronomic destination with the Singapore Tourism Board, the Cornell University Hotel School graduate believes in the power of F&B & hospitality to shape lives & to spread joy.
Sam Sheldon
Sam Sheldon
Smart Meets Wholesome: How Culture and AI Are Shaping the Next Generation of Functional Food
Session Description
The future of food is not just powered by technology. It is shaped by data, culture and everyday habits. As AI and precision nutrition unlock deeper insights into how we eat, perform and recover, brands face a critical question: how do you turn complex health data into food that feels human, delicious and culturally relevant?
In this forward looking conversation, we explore how intelligent insights and wholesome food philosophy can work together. From AI informed formulation decisions to flavour innovation rooted in real eating habits, the session reveals how functional snacks can support focus, energy and modern lifestyles without losing soul.
Blending Dieture’s technology with Aya’s Wholesome Made Awesome approach, this panel demonstrates how the next wave of food brands will win not by being clinical but by being smart, simple and deeply connected to culture.
Moderator:
Jason Voon
Jason Voon is a growth strategist and marketing leader with over two decades of experience building brands and scaling businesses across Southeast Asia. He has held senior roles at organisations including Samsung APAC, Resorts World Sentosa, YTL Communications and McKinsey & Co, leading regional marketing, digital innovation and market expansion. He works with companies to drive transformation, growth and product innovation. Jason also brings a strong cultural perspective as a long time community builder, bridging business, culture and consumer insight in conversations about the future of technology and lifestyle.
Jason Voon
Jason Voon is a growth strategist and marketing leader with over two decades of experience building brands and scaling businesses across Southeast Asia. He has held senior roles at organisations including Samsung APAC, Resorts World Sentosa, YTL Communications and McKinsey & Co, leading regional marketing, digital innovation and market expansion. He works with companies to drive transformation, growth and product innovation. Jason also brings a strong cultural perspective as a long time community builder, bridging business, culture and consumer insight in conversations about the future of technology and lifestyle.
AYA Real Food
Speakers:
Aishah Ishak
Aishah is the founder of Aya Real Food, a purpose driven company she has led for over 10 years. She has built Aya into a trusted brand known for premium gluten free sauces, condiments and ready to eat products.
Guided by the belief that wholesome food should be accessible, convenient and culturally relevant, she has also expanded the brand through private labelling and strategic partnerships. Grounded and community focused, Aishah champions honest food that supports better health and modern lifestyles across Southeast Asia and beyond.
Aishah Ishak
Aishah is the founder of Aya Real Food, a purpose driven company she has led for over 10 years. She has built Aya into a trusted brand known for premium gluten free sauces, condiments and ready to eat products.
Guided by the belief that wholesome food should be accessible, convenient and culturally relevant, she has also expanded the brand through private labelling and strategic partnerships. Grounded and community focused, Aishah champions honest food that supports better health and modern lifestyles across Southeast Asia and beyond.
Nuwaid Pocker
Nuwaid is the founder and CEO of Dieture, a health-tech start-up that connects healthy food subscriptions with wearables powered by AI. The goal is to make gut-first, medication-free living simple and accessible. He is a repeat entrepreneur with three prior start-ups. Before Dieture, Nuwaid co-founded Crunch Doha, a fitness training company specialised in weight loss, and Fresh Box, a traditional diet centre.
He holds an Executive MBA from HEC Paris, specialising in Digital Transformation and AI. He also majored in entrepreneurship and innovation at Babson College.
Nuwaid Pocker
Nuwaid is the founder and CEO of Dieture, a health-tech start-up that connects healthy food subscriptions with wearables powered by AI. The goal is to make gut-first, medication-free living simple and accessible. He is a repeat entrepreneur with three prior start-ups. Before Dieture, Nuwaid co-founded Crunch Doha, a fitness training company specialised in weight loss, and Fresh Box, a traditional diet centre.
He holds an Executive MBA from HEC Paris, specialising in Digital Transformation and AI. He also majored in entrepreneurship and innovation at Babson College.
I Forked Up: Cultivating Resilience and Leadership through Kitchen Failures
Session Description
Beyond the polished plates and perfectly executed menus lies a reality every chef knows: the catastrophic service, the failed experiments, and the “I want to hang up my whites” moments. In this unfiltered panel, seasoned pros step off their pedestals to share their most memorable “forked up” stories. Moving from the panic of the disaster to the brilliance of the fix, our panellists reveal why their biggest failures were actually their greatest masterclasses. We’re also turning the spotlight on the wider culinary community as we announce the winners of the “I Forked Up” Story Submissions. Join us for a session on the grit, the pivots, and the hard-won wisdom that defines a true culinary leader.
Moderator:
Kong Kok Kiang
Kong Kok Kiang
Speakers:
Balasundram S. R.
Chef S. R. Bala is a highly respected culinary professional with over 28 years of industry experience. He is the Founding President of the Indian Chefs & Culinary Association (Singapore) and the Director of X Empire Group of Companies. A WACS-approved judge, Chef Bala also serves as an Honorary Member of the South Indian Chef Association and has been a Panel Judge for the Singapore Hawker Awards from 2022 to the present. His contributions to the culinary world are further distinguished by his achievement as a Guinness World Record Holder, reflecting his commitment to excellence, innovation, and the advancement of the culinary profession.
Balasundram S. R.
Chef S. R. Bala is a highly respected culinary professional with over 28 years of industry experience. He is the Founding President of the Indian Chefs & Culinary Association (Singapore) and the Director of X Empire Group of Companies. A WACS-approved judge, Chef Bala also serves as an Honorary Member of the South Indian Chef Association and has been a Panel Judge for the Singapore Hawker Awards from 2022 to the present. His contributions to the culinary world are further distinguished by his achievement as a Guinness World Record Holder, reflecting his commitment to excellence, innovation, and the advancement of the culinary profession.
Eric Neo
I am a Food & Beverage Leader And Executive Chef with an outstanding track record in culinary solutions in industries relating to the Hospitality Hotel, Catering, and food production sectors. Expertise in Singapore & Asian Cuisine /with good knowledge of international cuisine.
Additionally, I have an outstanding track record in F&B operations, Including Budgeting, Forecasting, F&B Revenue Management, Menu Engineering & Analytics, Cost Control. Notable successes in catering and banqueting operations of all types.
My professional experience has taught me that to be successful a strong team is very important. To make the team strong and stronger, career pathways for your direct reports needs to be clearly mapped out and wants your team to do the same for their reports. I believe these values and skills are keys to a successful and fulfilling career.
Eric Neo
I am a Food & Beverage Leader And Executive Chef with an outstanding track record in culinary solutions in industries relating to the Hospitality Hotel, Catering, and food production sectors. Expertise in Singapore & Asian Cuisine /with good knowledge of international cuisine.
Additionally, I have an outstanding track record in F&B operations, Including Budgeting, Forecasting, F&B Revenue Management, Menu Engineering & Analytics, Cost Control. Notable successes in catering and banqueting operations of all types.
My professional experience has taught me that to be successful a strong team is very important. To make the team strong and stronger, career pathways for your direct reports needs to be clearly mapped out and wants your team to do the same for their reports. I believe these values and skills are keys to a successful and fulfilling career.
Sky Lee
Secretary-General of the Singapore Chinese Cuisine Chefs Federation and the Society of Chinese Cuisine Chefs (Singapore)
Chef Sky Li currently serves as Secretary-General of the Singapore Chinese Cuisine Chefs Federation and the Society of Chinese Cuisine Chefs (Singapore). He brings extensive leadership and industry experience, having previously held senior culinary roles as Executive Chef with renowned restaurants and established F&B groups.
Awards & Professional Highlights
- Silver Award, Singapore Culinary Academy Alumni Cooking Competition (2010)
- Specially Invited Chef, Unilever Singapore Chinese New Year Reunion Recipes Programme (2018)
- Specially Invited Chef, STATOS Malaysia Product Promotion, Singapore (2019)
- Charity Chef, International Master Chefs Charity Gala Dinner, Singapore (2019)
- Special Gold Award, Lee Kum Kee Cup World Chefs Championship (Nanxun, China) (2019)
- Specially Invited Chef, Unilever Singapore Future Menus Programme (2023)
- Champion, Asian Banquet Cuisine Team Challenge,
- The 6th Taiwan Culinary Arts Challenge (2024)
- Special Gold Award, 3rd Seoul International Master Chef Cooking Competition (2024)
International judging and competition achievement
- International Judge, 3rd Global Culinary Challenge, Malaysia (2024)
- International Judge, 4th Global Culinary Challenge, Malaysia (2025)
- International Judge, Taipei International Culinary Challenge (2025)
- International Judge, 5th Global Culinary Challenge Malaysia Tour (2026)
Sky Lee
Chef Sky Li currently serves as Secretary-General of the Singapore Chinese Cuisine Chefs Federation and the Society of Chinese Cuisine Chefs (Singapore). He brings extensive leadership and industry experience, having previously held senior culinary roles as Executive Chef with renowned restaurants and established F&B groups.
Awards & Professional Highlights
- Silver Award, Singapore Culinary Academy Alumni Cooking Competition (2010)
- Specially Invited Chef, Unilever Singapore Chinese New Year Reunion Recipes Programme (2018)
- Specially Invited Chef, STATOS Malaysia Product Promotion, Singapore (2019)
- Charity Chef, International Master Chefs Charity Gala Dinner, Singapore (2019)
- Special Gold Award, Lee Kum Kee Cup World Chefs Championship (Nanxun, China) (2019)
- Specially Invited Chef, Unilever Singapore Future Menus Programme (2023)
- Champion, Asian Banquet Cuisine Team Challenge,
- The 6th Taiwan Culinary Arts Challenge (2024)
- Special Gold Award, 3rd Seoul International Master Chef Cooking Competition (2024)
International judging and competition achievement
- International Judge, 3rd Global Culinary Challenge, Malaysia (2024)
- International Judge, 4th Global Culinary Challenge, Malaysia (2025)
- International Judge, Taipei International Culinary Challenge (2025)
- International Judge, 5th Global Culinary Challenge Malaysia Tour (2026)
Steven Ong
Steven Ong
Lunch Break
What’s in the Basket? Evolving Consumer Drivers and Emerging Trends Shaping the Bread Category in Southeast Asia
Session Description
Bread is no longer just a staple — it is a dynamic category being reshaped by evolving consumer expectations across Southeast Asia. From health-conscious reformulation and premiumisation to value-seeking behavior and convenience-led choices, the bread basket is telling a new story. This presentation unpacks the key drivers influencing bread consumption in SEA, exploring how shifting attitudes toward wellness, lifestyle changes, affordability pressures, and retail evolution are redefining purchasing decisions. Drawing on the latest consumer insights and market trends, we will examine how perceptions of health, quality, freshness, and functionality are impacting product choice and brand loyalty.
Attendees will gain a clear understanding of:
- The core motivations behind bread purchasing across Southeast Asia
- Emerging health and wellness trends shaping reformulation and innovation
- How economic realities are influencing trade-offs between value and premium
- The evolving path to purchase — from shelf to basket
Join us as we decode what’s really in the basket — and what it means for future growth opportunities in the region’s bread market.
Speakers:
Rani Berry
Rani Berry is the APAC Marketing Manager at Lesaffre. In this role, she leads regional marketing initiatives that support commercial growth, innovation, and customer engagement across diverse markets in the region. Rani specializes in consumer insights, strategic marketing, and portfolio development, focusing on translating market trends and research into practical strategies that drive business performance. She has led regional initiatives in brand strategy, integrated marketing, and product portfolio management in Australia and Asia Pacific with various multinational ingredient and FMCG companies.
Rani Berry
Riya Thakore
Riya Thakore is the APAC Market Analyst at Lesaffre, specialising in consumer trends and insights across the baking industry. With over seven years of experience in consumer and marketing insights across global research agencies and regional marketing roles, she brings a strong understanding of market dynamics and category strategy. Her work focuses on translating data into actionable insights to support growth and innovation across the region.
Riya Thakore
Health & Wellness at the Checkout: What Consumers are really buying in 2026?
Session Description
NielsenIQ, the world’s leading consumer intelligence company, will share the latest retail and consumer insights on the health and wellness trends that drove growth in 2025 and will drive faster growth in 2026 and beyond. NielsenIQ will analyse both FMCG and Tech & Durables data across 14 markets in Asia Pacific to show how the outperformers are innovating to circumvent on headwinds whilst capitalizing on tailwind shifts in consumer behaviour.
Speaker:
Craig Houliston
Craig Houliston is a Regional Executive Director at NielsenIQ, who leads Asia Pacific Above Market Consulting and Insights. Craig has been at NielsenIQ for 18 years and has worked in the UK, China and Singapore. Craig drives regional thought leadership and bringing breakthrough consumer and retail insights to the industry. In 2024, he has presented at events such as The Asia Growth Forum, IMA Asia Management Forum, Food & Grocery Australia, Food & Grocery New Zealand and had interviews with The Straits Times, CNA and Money FM. Furthermore, he has a passion for Diversity, Equity and Inclusion and is a Fellow of the National Volunteering and Philanthropy Centre’s Company of Good Fellowship. In 2024 he led NielsenIQ to be awarded NVPC’s highest accolade, the Champion of Good recognition. Craig has a Management degree from Aston University and, in 2022, completed the Oxford University Artificial Intelligence Program.
Craig Houliston
Supporting Healthy Ageing: The Role of Nutrition and Food Services
Session Description
With significant demographic shifts underway, older adults face key nutritional challenges that require urgent attention. Limited awareness of their specific dietary needs, coupled with the growing demand for nursing homes and long-term care services, highlights the need for enhanced support.
The development of SS 604 Guidelines on nutrition and food service for older adults, a national food safety standard, is one such initiative aimed at improving elderly care.
Join us to understand how this standard helps ensure that older adults have access to safe and nutritious food, in alignment with the Ministry of Health’s long-term care directives. These efforts are part of Singapore’s broader goal to add healthy years to life, promoting aging well across the nation.
Moderator:
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Richard Khaw
Richard Khaw Min Cheh is a regional recognized leader in food safety management, laboratory accreditation, and regulatory governance, with more than 25 years of experience shaping standards and policy across ASEAN and internationally.
He is the President of both the Federation of Institute of Food Science & Technology in ASEAN (FIFSTA) and the Singapore Institute of Food Science & Technology (SIFST), while also serving on the Board of Directors of the International Union of Food Science & Technology (IUFoST). In these roles, Richard champions defensible nutrition claims, regulatory harmonization, and capacity building for future leaders across the region.
A trusted advisor to government agencies and standards councils, Richard has played pivotal roles in ISO17025 accreditation, CODEX representation, and the development of food safety standards. His career spans leadership positions at Nanyang Polytechnic, where he directed the Food Safety Centre and industry innovation clusters, and at ALS Technichem, overseeing GMP testing facilities and QA systems.
Richard’s contributions have been recognized with numerous awards, including the Honorary Doctorate in Food Safety & Food Science (2025), the Singapore Standards Council Commendation Award (2022), and multiple distinctions from the Singapore Accreditation Council (SAC-SINGLAS).
Passionate about advancing science-driven governance, Richard continues to mentor emerging professionals, strengthen ASEAN collaboration, and advocate for innovation in food safety and regulatory defensibility. His work reflects a commitment to blending technical rigor with strategic leadership to safeguard public health and inspire the next generation of food scientists.
Speakers:
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Parry Zhang Quan
Parry is a pharmacist by training with over 15 years of experience in healthcare and operations, spanning pharmacy, retail, and eldercare. He began his journey with NTUC Health as the organisation’s first Cluster Manager, overseeing the operations of 12 Senior Care Centres. Over the years, he has taken on key portfolios that have driven both business growth and people development. Notably, Parry led the development and implementation of a CRM tailored to eldercare, piloted a job redesign initiative with AIC that shaped today’s Community Care Career Track, and spearheaded the rollout of the IDDSI framework across all NTUC Health Senior Care Centres. He is passionate about building sustainable systems and developing teams to look after more seniors, better!
Parry Zhang Quan
Parry is a pharmacist by training with over 15 years of experience in healthcare and operations, spanning pharmacy, retail, and eldercare. He began his journey with NTUC Health as the organisation’s first Cluster Manager, overseeing the operations of 12 Senior Care Centres. Over the years, he has taken on key portfolios that have driven both business growth and people development. Notably, Parry led the development and implementation of a CRM tailored to eldercare, piloted a job redesign initiative with AIC that shaped today’s Community Care Career Track, and spearheaded the rollout of the IDDSI framework across all NTUC Health Senior Care Centres. He is passionate about building sustainable systems and developing teams to look after more seniors, better!
Wong Suat Li
Suat Li joined NHG Health in 2020, bringing over 15 years of experience in nutrition, food safety, and regulatory affairs across Singapore, Malaysia, Vietnam, and Hong Kong. She is passionate about improving the nutritional wellbeing of children, older adults, and the general population through systemic and sustainable approaches.
She holds a Master’s Degree in Science from Nanyang Technological University, Singapore, and a Bachelor’s Degree with Honours in Food Science.
At NHG Health, Suat Li leads the development and implementation of nutrition and food service initiatives to support preventive health and healthier food environments. Her work includes designing strategies to transform food systems and deliver healthier meals across care and community settings.
In addition to her work at NHG Health, she also led the development of key national guidelines, including the Singapore Standard SS 692:2022 – Guidelines for Nutrition and Food Services for Infants and Children, and the upcoming Singapore Standard SS 604 – Guidelines for Nutrition and Food Services for Older Adults. These guidelines were developed in collaboration with experts from government agencies, healthcare institutions, academia, education, and the food service sector, and aim to support safe, age-appropriate, and nutritious food provision across care and education settings in Singapore.
She currently serves as the Deputy Chair of the Technical Committee on Food Processing, Distribution and Services under the Singapore Standards Council, where she provides strategic and technical guidance in the development and review of national standards related to food safety and nutrition.
Wong Suat Li
Suat Li joined NHG Health in 2020, bringing over 15 years of experience in nutrition, food safety, and regulatory affairs across Singapore, Malaysia, Vietnam, and Hong Kong. She is passionate about improving the nutritional wellbeing of children, older adults, and the general population through systemic and sustainable approaches.
She holds a Master’s Degree in Science from Nanyang Technological University, Singapore, and a Bachelor’s Degree with Honours in Food Science.
At NHG Health, Suat Li leads the development and implementation of nutrition and food service initiatives to support preventive health and healthier food environments. Her work includes designing strategies to transform food systems and deliver healthier meals across care and community settings.
In addition to her work at NHG Health, she also led the development of key national guidelines, including the Singapore Standard SS 692:2022 – Guidelines for Nutrition and Food Services for Infants and Children, and the upcoming Singapore Standard SS 604 – Guidelines for Nutrition and Food Services for Older Adults. These guidelines were developed in collaboration with experts from government agencies, healthcare institutions, academia, education, and the food service sector, and aim to support safe, age-appropriate, and nutritious food provision across care and education settings in Singapore.
She currently serves as the Deputy Chair of the Technical Committee on Food Processing, Distribution and Services under the Singapore Standards Council, where she provides strategic and technical guidance in the development and review of national standards related to food safety and nutrition.
Feeding Longer Lives: How Personalized Nutrition Is Shaping the Future of Food
Session Description
We are living longer than any generation before us. How do we ensure those extra years are healthy, active, and fulfilling? Food may hold the answer. As science reveals that individuals respond differently to the same foods, personalized nutrition is emerging as a powerful approach to support healthy ageing and prevent chronic disease moving beyond “one-size-fits-all” advice to individual metabolic responses, lifestyles, and health needs.
This session explores how advances in geroprotective food ingredients, wearable devices, glycemic response research, and gut microbiome insights are transforming the way foods are designed, recommended, and consumed. It will also highlight how the convergence of nutrition food technology, and culinary innovation is creating new opportunities for the food industry to develop smarter, targeted solutions.
Join this session to discover how personalized nutrition is not just a healthcare concept, but a powerful driver shaping the future of food, innovation, and healthy longevity.
Moderator:
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Kalpana Bhaskaran
Dr Kalpana Bhaskaran is a nutrition scientist and dietetics professional with over two decades of experience across food, nutrition, and public health. She currently serves as Deputy Director (Industry Partnerships) and Head of the Glycemic Index Research Unit at Temasek Polytechnic, where she leads applied research, product validation, and industry collaboration to advance evidence-based nutrition innovation.
Representing the Singapore Nutrition and Dietetics Association (SNDA), she served as a Working Group member for SS 604, contributing expertise in nutrition science, dietary management, and population health. She is actively involved in national initiatives supporting healthy ageing, chronic disease prevention, and the adoption of evidence-based nutrition practices across industry and policy. Dr Kalpana has played a key role in sugar reduction initiatives, working closely with industry partners to reformulate products, developing lower-GI alternatives, and supporting the translation of nutrition science into commercially viable, healthier food solutions. Her work has directly informed product development, labelling, and responsible marketing practices.
Speakers:
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Eunice Pang
She is the Senior Deputy Director of Policy and Strategy Development Division in the Health Promotion Board Singapore.
She leads in the development and implementation of regulatory policies as well as upstream food-related strategies to tackle public health issues.
Her notable contributions include the implementation of the Nutri-Grade nutrition labelling system, an initiative that empowers consumers to make informed dietary choices. She is also instrumental in overseeing the sodium and saturated fat reduction strategy in response to Singapore’s high prevalence of hypertension and elevated blood cholesterol.
Her expertise encompasses familiarity with the food ecosystem and the translation of food and nutrition guidelines into practical implementation.
Prior to her tenure at HPB, Eunice established her scientific foundation as a trained food scientist and served as a Post-Doctoral Associate in nutritional immunology at the USDA-Human Nutrition Research Center on Aging (USDA-HNRCA) in Boston, USA. This research background provides her with the scientific rigour and evidence-based approach that underpins her current policy leadership.
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
Emil Fazira
Emil champions insights across food in Asia Pacific and empowers clients and partners to make informed strategies.
Emil joined Euromonitor International in 2014 and is based in the Singapore office with more than a decade of experience in market research. As part of the Insights team, she distills trends and competitive strategies across food industries in the Asia Pacific region, working with analysts and consultants across markets.
Emil has been invited to speak at public events and conferences in addition to being a guest speaker at company workshops, and in her tenure has shared her opinions on Channel News Asia (CNA), South China Morning Post (SCMP) and The Business Times to name a few.
She has written reports and presented on eating occasions, plant-based, the rise of K-food and the global halal market. Focus industries include packaged food and consumer foodservice. Emil has a degree from Nanyang Technological University in Singapore and an MBA.
2025 Highlights
FHA 2025 Main Stage hosted three days of high-level discussions, bringing together regulators, industry leaders, and innovators driving the future of Asia’s food and hospitality sector.
The programme featured in-depth sessions on Singapore Standards SS632 and SS630, functional food frameworks, and emerging EU–Singapore trade opportunities, with notable participation from H.E. Iwona Piorko, Ambassador of the European Union to Singapore. It also examined key trends shaping the industry, including Gen Z wellness priorities, personalised nutrition for ageing populations, and the evolving halal food landscape. Complementing these discussions, the ACI–NYP Learning Studio presented insights on innovations in healthy beverages, a sake appreciation session, and a panel exploring the impact of AI on food service.
Reaffirming its role as a cornerstone of FHA, the Main Stage served as a platform for thought leadership, innovation, and meaningful industry collaboration.
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