FOOD & BEVERAGE | Krisana Gallezo-Estaura, Singapore

Le Petit Paradis recently rebranded as Enoch’s European

It’s a full-fledged contemporary European restaurant blossomed from a motorcycle accident.

During a motorcycle accident, 24-year old Enoch Teo had his right foot permanently injured and the doctor said that he might have problems standing, running and walking when he gets older. While Enoch didn’t have any plans of becoming a business owner, he thought that putting up a business might give him a chance to have an easier time when he’s in his 40s. He then decided to use the money from his insurance claim to set up the business which was later called the Le Petit Paradis.

“If I am a chef, I would probably need to stand long hours until the age of 45 at least. My inspiration is Andre Chiang, a chef I once feared very much but now a chef/business owner I respect and look up to very much,” he said.

Enoch started cooking at the age of 15 when he decided to leave school. He started in a zi-char stall and later realized his interest in French cuisine at the age of 17 and has then worked at some top restaurants and hotels such as Restaurant Andre, Absinthe, The Ritz-Carlton Millenia Singapore, The Cliff, Bistro du Vin (of the Les Amis group). Enoch has also graduated with a diploma in Culinary Arts from At-Sunrice Global Chef Academy.

From Le Petit Paradis to Enoch’s European

When Enoch started with Le Petit Paradis, they served contemporary French cuisine. It aimed to bring quality dining experiences to their guests without fuss. With a simple and minimalist ambience, guests enjoyed its quality French food and wine without formal dress codes and awkward silences.

Now with Enoch’s European, Enoch evolved his brand to focus on a more personal identity, as well as to reflect the intimate values of thoughtful cuisine, prepared with heart and soul. Expanding on his culinary repertoire, the restaurant is now centered around European cuisine. Creative culinary techniques that 'tantalize the senses yet evoke the coziness' of home-cooked dishes are also used, in line with Enoch’s focus on a personal experience for each and every guest. Enoch's European bills to cover a wide variety of classical or what I see as "European Comfort Food" from mainly regions of France and Italy.

According to Enoch, their brand is committed to bring extraordinary food to every single guest, with minimum fuss. “Its philosophy of delivering a warm, welcoming environment for guests and dedication to bringing quality ingredients prepared through exceptional technical execution is the cornerstone of the Enoch’s experience,” he said.

Founded by Enoch and his chef-partner Liew Gao Gi, 29, this chef-owned and run business has a small team of 4 people both front of house and kitchen. Gao Gi started his culinary career in 2008 and holds a diploma in Culinary Arts from Shatec. He has since worked in places like Sentosa Resort and Spa (Beaufort), The Cliff and now defunct Au Jardin (of the Les Amis group).

According to Enoch, the business in Alibabar with $20,000. Enoch and Gao Gi faced a lot of problems and issues with labor. Enoch had to move out of his parents’ house and rent a room with his chef-partner so they could open the shop daily. In a short span of 2 years, they have seen about 18 different employees coming and going. Since then, they learnt how to use more technology to help in their operations and productions. To sum up, they spent $300,000 on the restaurant.

When asked about their future plans, Enoch said that they plan to do more marketing, both hard and soft for the brand. They aim to improve their food and wine pairing options, as they want to provide a holistic dining experience for their guests.

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Le Petit Paradis recently rebranded as Enoch’s European

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