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highest quality of freshness and flavours

Our Story

Since her establishment in 1989, Pagi Sore Indonesian Restaurant’s aim has always been to provide her customers with original and great tasting Indonesian food. Over her 20 years in running, she has established herself as a common name among Singaporeans albeit with strong competition from other Indonesian restaurants in the industry. Her history is a testament to her success story.

With her humble beginnings from a “Nasi Padang” concept, Pagi Sore Indonesian Restaurant has evolved over the course of its history into what she is today: An À la carte styled restaurant which uses a mix of traditional Indonesian and Chinese cooking techniques. This creative and unique fusion brings out the aspect of flexibility that often escapes Indonesian cuisines. Through this, a varied menu of original recipes and dishes was created that cater to the customer’s tastes and desires.

When Pagi Sore Indonesian Restaurant decided to enter the Premix development scope, she began to develop her business model by fine-tuning all operations into a standardized system. This effectively simplified the business format without compromising efficiency or quality. Rather, this paved the way for continuous improvement of product quality and taste.

To accommodate the research and development for the systems, Pagi Sore Indonesian Restaurant acquired a factory premises in 2006 for the production and development of Premixes. Following this, Pagi Sore Indonesian Restaurant placed this system into work by opening her first ever franchise restaurant in Singapore.

Today, Pagi Sore Indonesian Restaurant, with her team of cooks and service crew, has gone into franchising, intent on bringing her authentic yet original flavours worldwide. Pagi Sore Indonesian Restaurant seeks to establish herself as a lifestyle brand and her primary focus is this: To bring the elements of an Indonesian dining experience to the masses.

Our Founder

Behind the 28 years of long history that has seen Pagi Sore at where it is today, stands a remarkable woman who has tirelessly imposed her values, principles and heart into a business she believed was her chance to create a milestone and to make a change.

Our Founder, Ms Liyana Kwan has her roots in a humble and nondescript small village of Tanjung Balai, located amongst the Riau Islands, Indonesia. Under her father’s mentorship, she grew up to be a purchaser for her father’s small-scale clothes retail, eventually coming to Singapore for the very first time in 1978. After years of toiling between the two islands, Ms Kwan found herself contemplating life – the ideals and the realities. She felt a strong desire to achieve the ideals of discovering her purpose and limits, while fulfilling the realities of providing for her new and growing little family in Singapore. She sought a life beyond what was offered to her and hungered for opportunities.

She explored her possibilities, limitations and capabilities and finally landed on venturing in the Food and Beverage (F&B) Industry – an industry she believed given her financial and educational limitations that she was able to carve a path with her own two hands and pure hard work. Determined to make something of herself, she took off alone to different parts of Indonesia to explore the native cuisines and to hone her culinary skills. She sought training under numerous teachers and when she finally returned, Ms Kwan was armed with an array of original recipes painstakingly created. She knew she was ready.

Without adequate finances on her side, she threw herself into the fray, working full-time at the outlet with only one other Cook to help cover food preparations. She toiled daily, rain or shine, at times even at the expense of her own health in order to watch her dream grow. Through it all, she juggled being a business owner and being a Mother to two young boys.

And grow it did. Ever the forward looking business woman, she understood the need to grow the business beyond its simple four walls and thus she began putting all her efforts and spending endless time drawing up a new plan and business strategy for Pagi Sore. Hours upon hours were spent in bookshops and libraries, pouring upon text after text on the subject of business development and management strategies. The result was the birth of Pagi Sore Indonesian Restaurant, a full-service restaurant that employs a fusion of authentic Indonesian spices and recipes with the intensity of Chinese cooking techniques. Ms Kwan poured all her resources and took a gamble with her first restaurant, tucked in a quiet and unremarkable corner of Amoy Street. More so than her gamble, it was her tenacity and beliefs that brought the ultimate reward. Customers who appreciated her no-compromise policies on food quality and remembered the flavours that the remarkable Ms Kwan once brought to Duxton Road flooded the restaurant and returned once again to revisit the dishes they thought was lost.

Ms Kwan’s food drew in large crowds and eventually attracted the attention of Far East Square, where she was offered a larger space to accommodate the snaking queues and with a larger kitchen to spread her wings.

Relentless in her journey for success and self-improvement, Ms Kwan continues till this day, to pour her energies and focuses into Pagi Sore, and forges on to bring the her brand to new heights.


自 1989 年成立以来,Pagi Sore 印尼餐厅的目标一直是为她的顾客提供原汁原味的美味印尼美食。在她 20 年的经营生涯中,尽管与业内其他印尼餐厅竞争激烈,但她已在新加坡人中确立了自己的知名度。她的历史证明了她的成功故事。

Pagi Sore 印尼餐厅从“Nasi Padang”概念起步,在其历史进程中演变成今天的样子:一家采用传统印尼和中国烹饪技术相结合的点菜式餐厅。这种创意和独特的融合带来了印尼美食经常无法做到的灵活性方面。通过这种方式,创建了满足客户口味和愿望的各种原创食谱和菜肴菜单。

当 Pagi Sore 印尼餐厅决定进入 Premix 开发范围时,她开始通过将所有操作微调为标准化系统来开发自己的商业模式。这在不影响效率或质量的情况下有效地简化了业务格式。相反,这为不断提高产品质量和口味铺平了道路。

为了适应系统的研发,Pagi Sore 印尼餐厅于 2006 年收购了一个厂房,用于生产和开发预混料。此后,Pagi Sore 印尼餐厅通过在新加坡开设了她的第一家特许经营餐厅,将这一系统投入使用。

今天,Pagi Sore 印尼餐厅和她的厨师团队和服务人员,已经开始特许经营,旨在将她正宗而原始的风味带到世界各地。 Pagi Sore 印尼餐厅致力于将自己打造成一个生活方式品牌,她的主要关注点是:将印尼餐饮体验的元素带给大众。


28 年的悠久历史让 Pagi Sore 走到今天的位置,背后站着一位了不起的女性,她孜孜不倦地将自己的价值观、原则和心投入到她认为是她创造里程碑和做出改变的机会的企业中。

我们的创始人 Liyana Kwan 女士扎根于印度尼西亚廖内群岛中一个不起眼的小村庄 Tanjung Balai。在父亲的指导下,她长大成为父亲小规模服装零售店的采购员,最终于 1978 年第一次来到新加坡。在两个岛屿之间劳累多年后,关女士开始思考人生——理想和现实。她强烈渴望实现发现自己的目标和极限的理想,同时实现为她在新加坡的新的和不断壮大的小家庭提供服务的现实。她寻求超越提供给她的生活并渴望机会。

她探索了自己的可能性、局限和能力,最终决定涉足食品和饮料 (F&B) 行业——她认为,鉴于她的财务和教育限制,她能够用自己的双手和纯粹的努力开拓出一条道路.决心让自己有所作为,她独自前往印度尼西亚的不同地区,探索当地美食并磨练她的烹饪技巧。她在众多老师的指导下接受培训,当她终于回来时,关女士手持一系列精心制作的原创食谱。她知道她已经准备好了。

由于没有足够的资金支持,她全身心投入战斗,在商店全职工作,只有一名厨师帮助准备食物。她每天如厕,风雨无阻,有时甚至不惜牺牲 她自己的健康是为了看着她的梦想成长。在这一切中,她既要成为企业主,又要成为两个小男孩的母亲。

并且成长它做到了。作为一个有远见的女商人,她明白需要在简单的四道墙之外发展业务,因此她开始全力以赴,花费无尽的时间为 Pagi Sore 制定新的计划和业务战略。在书店和图书馆中花费了数小时,在业务发展和管理战略的主题上大量阅读。其结果是 Pagi Sore 印尼餐厅的诞生,这是一家全方位服务的餐厅,融合了正宗的印尼香料和食谱以及中国烹饪技术的强度。关女士倾注了所有资源,在她的第一家餐厅赌了一把,这家餐厅藏在淘街一个安静而不起眼的角落。比她的赌博更重要的是,她的坚韧和信念带来了最终的回报。那些欣赏她在食品质量方面不妥协的政策并记得曾经卓越的关女士带到达士敦道的风味的顾客涌入餐厅,并再次返回重新审视他们认为丢失的菜肴。


关女士在成功和自我提升的道路上坚持不懈,一直坚持到今天,将她的精力和精力投入到 Pagi Sore 中,并将她的品牌推向新的高度。



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