nking behind the launch and what it takes to succeed in Singapore’s high-stakes F&B landscape. Inside Retail: Zouk is known for its nightlife and entertainment businesses. How does this French brasserie fit into your broader lifestyle portfolio? Andrew Li: While Zouk is best known for its nightlife and entertainment, our vision has always extended beyond the club. As a brand, we’re about crafting memorable experiences and that naturally led us to explore how we could bring that same energy into other parts of people’s lives, including dining. We’ve been steadily growing our F&B portfolio with concepts like Five Guys, Here Kitty Kitty and The Plump Frenchman is a natural next step. French cuisine, in particular, is something I’ve personally loved for a long time. But I also felt there was a gap, where there weren’t many places in Singapore offering French food that’s both delicious and approachable. That’s what inspired The Plump Frenchman. I wanted to create a place where people could enjoy bold, comforting French flavours in a fun, welcoming environment without the formality or high price tag often associated with it. To bring that vision to life, we partnered with Chef Lorenz Hoja, who shares that same belief. He really understands how to strike a balance between quality and accessibility. Together, we’ve created a brasserie where guests can enjoy flavour-forward French fare in a setting that reflects Zouk’s vibrant, playful personality. Ultimately, The Plump Frenchman reflects our commitment to growing the Zouk lifestyle across every part of the day, from laid-back meals to unforgettable nights out, creating new ways for our community to gather, connect and celebrate. IR: What’s your approach to building talent within the F&B arm of Zouk Group? AL: For me, building talent within the F&B arm of Zouk Group is about creating an environment where creativity, collaboration and ownership can thrive. Just like in nightlife, the energy of a great restaurant comes from its people, from the chefs and bartenders to the floor staff and back-of-house team. We look for individuals who are not just skilled but passionate about hospitality and aligned with our brand values: boldness, authenticity and a desire to create memorable experiences. I also believe in giving our talent room to grow. That means investing in mentorship, encouraging cross-training across concepts and giving them the space to contribute ideas and shape what the Zouk dining experience looks and feels like. Whether it’s someone starting in service or a seasoned chef like Lorenz, we want to build a team that feels empowered to innovate, take pride in what they do, and help define the future of our F&B portfolio together. IR: What are the biggest structural challenges you see in operating restaurants in Singapore today? AL: One of the biggest structural challenges in Singapore’s F&B scene is attracting and retaining skilled talent across both front and back of house. It’s a long-standing issue in the industry, and the tight labour market, particularly the reliance on foreign manpower makes long-term workforce planning a constant juggling act. At Zouk, we’re fortunate to have a strong internal team, and we invest heavily in building a culture that supports growth, collaboration and ownership. Rising operational costs are another major concern. From rent and utilities to ingredient sourcing, running a restaurant in Singapore demands agility and careful cost management, especially when you’re committed to maintaining high standards. Lastly, standing out in such a saturated, trend-driven market is a challenge on its own. Singapore is a global food city, and concepts need more than visual appeal, they must be operationally sound, commercially viable and designed for longevity. That’s why every F&B concept we launch at Zouk is built with a clear identity and a long-term vision. It’s about balancing bold creativity with strong business fundamentals. IR: In this climate, what does it take for a new restaurant to not only survive but stand out? AL: In today’s climate, for a new restaurant to not just survive but truly stand out, it has to offer something authentic; something that feels real, not manufactured. Diners are savvier than ever; they’re not just looking for aesthetics or hype, but for genuine experiences, consistent quality and value for money. That’s why we’re focused on concepts that have a clear identity and purpose. With The Plump Frenchman, for example, we wanted to deliver classic French comfort food that’s bold in flavour, approachable in price and rooted in warmth and generosity. We’re not trying to reinvent the wheel, but we’re creating from a place of passion, with dishes that are thoughtful, well-executed and full of character. Ultimately, it’s about knowing your audience and being intentional about every touchpoint, from the menu and interiors to the energy of the space. In a crowded market, authenticity and affordability go a long way in building not just buzz, but loyalty. IR: Do you see this concept scaling locally or regionally, or is it meant to be a one-location flagship? AL: Right now, our focus is on making sure that the concept of The Plump Frenchman resonates with the local market, the food consistently delivers and the experience feels distinctive and memorable. We see it as a flagship that really anchors what French comfort dining can look like through the Zouk lens. That said, we’ve definitely built it with scalability in mind. If the response continues to be strong, I do see potential for it to grow, whether that’s locally or in key regional cities where there’s appetite for bold, approachable dining concepts with character. But for us, it’s never about scaling for the sake of it. Any expansion would need to feel organic, retain the soul of the brand and meet the same standards we’ve set here. IR: Lastly, as a leader navigating uncertain terrain, what keeps you motivated? And what’s the one dish you’d come back to again and again at The Plump Frenchman? AL: What keeps me motivated is the ability to create experiences that bring people together whether through food, music, or culture. The landscape is always evolving, and that constant change pushes me to stay agile, curious and creative. I’m lucky to work with a passionate, talented team that believes in the vision, and that collective drive is what keeps me going, even in uncertain times. As for the one dish I keep coming back to at The Plump Frenchman, it has to be the Demi Poulet Rôtisserie chicken. It’s simple, honest and done right. There’s something incredibly satisfying about slow-roasted chicken with crispy skin, paired with mesclun salad and a little kick of housemade sriracha. It’s soulful yet bold, making it impossible to resist.  Further reading: How Hong Kong’s Lindsay Jang built a brand ecosystem around emotion.