Ask Javier Perez what dish would best describe him and he won’t be able to pinpoint one. He can, however, give you a colourful description of what it would entail: “It’ll take a significant amount of time to prepare, but yet will be so simple that it’s underestimated,” says the 39-year-old, who co-founded Kilo restaurant in 2011. “Textures will be essential, and a smooth finish with a lingering taste will be the memory I’d like to keep.” We could say the same for the F&B spaces he and his team have conceived, all of which brim with energy, “engage people and offer them something to speak of and explore”.
He has undoubtedly managed to achieve this with the first Kilo, which sits in an old warehouse building along the Kallang River. It feels like a friend’s home, cosy with a laidback vibe and an open kitchen. This proved a hit with diners, and in the last six years, Javier and his co-founders Joshua Adjodha, Sharon Lee and YC Teo have rolled out other fun concepts, including Camp Kilo Charcoal Club, Kilo Lounge and Kilo Bali. And when he is not tending to his business, he is likely to be sipping on a glass of New World wine.