Expanding a well-loved brand is a delicate balancing act, one that involves luring new customers without alienating existing ones. However, it is a quest Tay Yiming is handling with aplomb as a director of his mother’s eponymous restaurant and catering business, Violet Oon Singapore. “Just watching my mother commit her life to her passion through thick and thin for four decades has really taught me perseverance,” says the 35-year-old. He has also inherited his mother’s passion to keep Peranakan cuisine alive in Singapore. “As our society modernises, we must be mindful not to lose tradition. This isn’t exactly an easy thing to do in Singapore.”
The Gen.T List
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