EMPIRE STATE OF MIND

ANDREW ING, CHIEF OPERATING OFFICER OF OUE RESTAURANTS, REFLECTS ON A LIFETIME OF RAISING THE BAR IN NIGHTLIFE AND HOSPITALITY.

- INDRAN PARAMASIVAM

AS HE GOES ABOUT his day, whether commuting in Grab car or picking up skim milk at a supermarket, people stop Andrew Ing in his tracks constantly. They share about the time they used to work for him and how memorable that experience was. The chances are high, dear reader, that even you have been uplifted by his tenure at institutions that form the apex of Singaporean nightlife and hospitality, OUE Restaurants, Zouk, and the Lo and Behold Group being amongst them.

It's not just that he is in the legacy-building phase of an over-40-year career that every club and restaurant he helms is the better for it. But at his core, he never stopped and will not stop being a fan of the ultimate party, the best guest experience and the most fulfilling meal, that has ensured that.

Andrew, you read Commerce at the University of New South Wales. What called you to the arena you've been in all this time?

I presented to tertiary students a couple years ago about how to get ahead in the restaurant industry, and the first thing I said was that I wanted a job where I got paid to party. Where I didn't have to take the train to work at 7am and look at spreadsheets all day long. That's the same philosophy I use to pull younger people into the industry as well.

That's an irresistible proposition. Now, there are 14 concepts under the OUE Restaurants banner. What should the people know about the ethos that binds them?