Things are getting exciting at JUMBO! Apart from riding high on our 30th anniversary celebrations this year, the slew of events and activities also brought about renewed motivation amongst our people to propel JUMBO forward in the next 30 years and beyond. Over 40 staff can certainly attest to this, especially after a learning incentive trip to Taiwan where they met, and exchanged ideas and expertise with the F&B community over there. Find out more.

In this issue, we had a chat with one of our longest-serving staff, Chief Chef Kian Hai Seng, who played a pivotal role in preserving and refining the flavor of our award-winning Chilli Crab dish. After 30 dedicated years of service at JUMBO Seafood (he has been with us since day one!), Chef Kian sheds some light – for the first time ever in Wok’s Up – about the highs and lows of his long-running career at JUMBO.

On the business front, expansion plans to launch more outlets overseas are in full swing with the opening of our very first JUMBO Seafood outlet in Ho Chi Minh, Vietnam! Yes, JUMBO has brought the very best of Singapore’s seafood and other signature dishes to the Dong Khoi District, with a second opening in Hai Chau District hot on its tail!

The good news doesn’t end here – JUMBO’s Chilli Crab was recently ranked the Number One Singapore dish by TimeOut Magazine, surpassing numerous other hot-favourite local dishes! Inspired by our new accreditation, we have handpicked 30 of our very own must-try dishes across 5 JUMBO dining brands. Check out our personal recommendations on page 14! If there are dishes you have yet to taste, now’s the time to give them a go!