Menu Development

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Koki Tamagoki

Luxurious Japanese Omelettes

Nestled in the bustling foodie trail in the basement of Raffles City Shopping Centre is KOKI Tamagoyaki, serving up popular authentically Japanese omelettes. While prevalent throughout Japan, this dish has yet to make its way into the local F&B scene prominently.

Chef At Work walked hand in hand with our client to develop the menu from scratch, involving rigorous rounds of product research and development and testing, until the end results are perfect and satisfactory.

玉子焼き, or Tamagoyaki is made on a special omelette pan called a makiyakinabe, the egg delicacy is made by rolling over layers of the omelette as it cooks slowly, ensuring a thorough consistency throughout the entire piece. This method of preparation gives the egg a fluffy moist texture that tenderly melts in one’s mouth.

Our menu development for KOKI Tamagoyaki serves up a luxurious version of the delicacy with premium toppings. This includes Flame-grilled Tako (octopus), Daikon Braised Gyuniku (beef), Tonkatsu (pork), Unagi no Teriyaki (Japanese eel), Magaro with Tobiko (fish), and Tempura of Ebi (prawn). The diverse range of ingredients is tailored to offer something for everyone. One might comment on the amount of effort given to an egg dish. Yet, such is the dedication afforded to food in our recipe.

In addition, Chef At Work undertook the business modelling, concept design, and overall kiosk setup for the brand. We were also in the itemised kitchen equipment selection. Our work ensured the client is strengthened in the areas mentioned and able to confidently navigate the business on their own.

Joe & Dough

New Pizza Lineup

Joe & Dough and Chef At Work’s close working relationship goes all the way back to both brands’ early years, where we worked closely to support Joe & Dough in its early stages. Since then, they have been one of Chef At Work’s recurring clients for injecting fresh new elements into their concept.

Naturally, we reentered the picture when Joe & Dough decided to introduce a new lineup of wholesome pizzas to its menu. Already established in the Central Business District for sandwiches and handcrafted coffee, the client wanted to craft out a new segment of providing delicious and filling pizzas that can be paired with a fragrant cup of joe for any time of the day.

Under this project, Chef At Work was entrusted with menu creation, research and development, food styling, ingredient costing, and staff training.Through the course of our involvement, we decided to create innovative pizzas with a unique dough while retaining both classical and contemporary flavours that cater to the evolving local flavour profiles. This ranged from the all-time classic Hawaiian Aloha Oi! and Pepperoni Yours, to new signatures like the aromatic Truffle Shuffle and Korean-inspired Gangnam Style.

Using quality and fresh ingredients, our recipe required the dough to be hand-kneaded and baked fresh at the pizzeria. Each slice is filling and scrumptious while remaining affordable for the masses and pairs easily with the store’s beverages and other items. This led us to strike a good balance while doing up the food costing and R&D. Our recipe also required us to train and equip existing staff to be able to serve up the pizzas consistent in quality and freshness.

The new line-up was first rolled out at Junction 8 in Bishan while being selectively rolled out at other outlets islandwide and has been a popular staple on the menu.