About Us
Incorporated on 11 January 2008. It was set up as a social enterprise to train young people with special needs various cooking methods and
techniques to produce high quality soups, sauces and desserts, with that hand-made, artisan taste and feel. The specific training we provide is with the intention to then employ them into our food production kitchen. Since we started full operation in March 2010, we have 9 trainees of which 7 have attained the basic food hygiene certification through our one-on-one approach to training and coaching. The trainees under-go different stages of training in preparing modern european cuisine, sauces, soups and desserts. These products feature as set menus in our private dinners at our restaurant premise and sold as ready-to-serve products to other cafes/restaurants. These specialty sauces are used in our chicken caccitore, chicken parmesan, osso buco, bbq prime pork ribs, lasagna and baked cannelonni, to name a few. Our trainees also perform the “mise en place” or preparation work for the soups we sell at the private dinners such as rich mushroom soup with porcini oil, pumpkin soup with truffle oil, pumpkin shrimp chowder, French onion and minestrone. As for desserts, they are contributing in the initial construction of bread and butter puddings, peach clafoutis, sherry trifles, chocolate lava cakes and chocolate mousses. Soul Food currently has partnerships with Delta Senior School under their Work Expposure Programs and the Singapore National Employers' Federation under their Apprenticeship Work Programs for PWDs. Soul Food Enterprise Pte Ltd is located at Blk 78 Commonwealth Drive #01-575 Singapore 140078. We are opened only for private lunch and dinners which means no walk-ins. A minimum of 8 persons is required to reserve our dining room. We can serve up to a maximum of 16 persons seated. A set menu will then be designed for your private party with prices for a simple 3-course lunch plus coffee/tea from $35 nett and for a 4-course dinner from $45 nett. You might like this
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