Singapore – Homegrown food brand Grain marked its 11th anniversary with a behind-the-scenes look at its culinary journey through a one-day-only event titled “From Test to Table.” Held last 26 July, the immersive experience opened Grain’s test kitchen to the public for the first time, offering a rare peek into its decade-long pursuit of innovation, flavour, and creativity in food.
The event was conceptualised in collaboration with global brand practice Anak and botanical design studio This Humid House. Through a series of multisensory exhibits, attendees explored how Grain has shaped its distinct approach to food, grounded in bold experimentation with ingredients, flavours, and international cuisines.
Guests were led through eight interactive exhibits, where they experienced the evolution of Grain’s signature dishes, culinary techniques, and research and development process.
“We’re incredibly excited to finally open up the world of Grain through our first-ever living kitchen experience. It’s a glimpse into the journey so far and a reflection of how we’re constantly growing and reshaping our approach to food, one step at a time,” said Isaac Tan, co-founder and chief taste officer of Grain.
He added, “Experiments that didn’t always work, ideas that pushed boundaries, and the many stories that have shaped who we are today. As we enter our 11th year, we’re unveiling a refreshed menu and our latest catering experience that we believe will redefine what people expect from meal on demand and catering services. This is just the beginning of our next chapter,”
Founded in 2014, Grain has become a pioneer in Singapore’s food delivery and catering scene, known for being among the first to operate cloud kitchens in the city. It has earned a reputation for merging technology and culinary excellence to offer food that is both convenient and health-conscious.
Meanwhile, Hanyi Lee, creative partner at Anak, shared, “As Grain’s creative partner over the past six years, we’ve been deeply inspired by their fearless approach to innovation and the way they’ve never stopped reimagining how food can be experienced. Over the last decade, they’ve served millions across Singapore and quietly transformed what people expect from catering and meal deliveries. It’s about time the stories behind the brand are told. We are thrilled to collaborate with Grain and This Humid House to bring these stories to life up close and personal, through this immersive, multisensory experience.”
In an exclusive preview of the event, 200 invited guests — including media, customers, and partners — were treated to a sensorial dining experience that featured Grain’s newest menu. Alongside a refreshed selection of over 30 dishes, Grain also introduced its latest catering configuration, elevated by This Humid House’s botanical installations.
“For From Test to Table, we responded to Grain’s ingredients and recipes by creating botanical compositions that echo their clarity and inventiveness. Their food already tells a strong story — we’ve extended that into the visual language of plants and flowers. The result blurs the line between floristry and food, but stays grounded in flavour,” said John Lim, founder of This Humid House.
Diners sampled dishes such as the Grilled Farm Fresh Chicken and inventive new recipes like the Ispahan Sweet and Sour Fish — a nod to the Singaporean classic reimagined with the flavour profile of the famed Ispahan macaron — and Fresh Onion Chicken Stew, a complex dish adapted for catering while preserving its deep taste and texture.
![[Tech] Globe Business x Gemini](https://marketech-apac.com/wp-content/uploads/2026/06/Tech-Globe-Business-x-Gemini.jpg)