up shop overseas

The Masses, a Franco-Asian restaurant in Capitol Singapore, prides itself on serving “honest, good food that Monsieur, Mademoiselle and Ah Ma will love”.

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The next test, then, for chef-owner Dylan Ong is whether Vietnam’s moi nguoi (people) will love it too.

He plans to export the brand to Ho Chi Minh City in 2026, with high hopes that the country, whose gastronomy has been so influenced by its colonial past, will warm to his version of French fare.

While his objective remains unchanged - to reinterpret French classics through an Asian lens at affordable prices - the menu will be tweaked to pay tribute to The Masses’ new host, incorporating garnishes such as sorrel leaf and wild herbs grown locally.

He is also trying to find a way to marry Vietnamese marination techniques with his style of cooking.

Singaporean chain Great Nanyang is in the process of moving to the Philippines, where it will introduce its traditional Southeast Asian fare — think dishes like chicken berempah leg ($8.90++) and moonlight hor fun ($8.90++).

“Southeast Asia is a natural choice because all the countries in this region are part of the Nanyang heritage,” says Mr Goh Yee Jian, 30, operations manager at Great Nanyang.

Nanyang is the Chinese term for “Southern Ocean”, and is often conflated with the current region of Southeast Asia.

“We see the Philippines not only as a strong market, but also as a cultural partner in preserving and sharing the richness of Nanyang heritage. Ultimately, our vision is to use Southeast Asia as the foundation to bring Nanyang food and culture to the world stage.”

While he declines to specify the exact timeline, the company has selected Manila as the site of its first overseas restaurant for its high population density and varied footfall.

Great Nanyang currently has four outlets here in Craig Road, III Somerset, Science Park Drive and Changi City Point.