Photo: Professor Brawn Café
These 7 eateries in Singapore go beyond serving great food — they’re also dishing out positive change.
Dining out often means eat, pay, and go. But at some F&B spots in Singapore, it also means supporting social causes and the environment. Here are 7 local establishments making a difference.
Photo: Project Dignity
Dignity Kitchen, a Halal-certified food court by Project Dignity, is run by the differently abled and disadvantaged. The drinks stall manager Mr Peter Ong, who is hearing-impaired, takes orders with a smile and even teaches sign language to customers.
Founded by Mr Koh Seng Choon in 2010, the social enterprise began after he met a polio survivor who dreamt of being a chef but struggled to find employment. Together with a partner, who is an accountant and café owner, Mr Koh created Singapore’s first hawker training school for people with disabilities.
Since then, Project Dignity has trained and placed over 1,000 individuals, and 80% of its 90 Singapore staff are persons with disabilities (PWDs). Starting with a single stall in Balestier, the organisation now runs multiple outlets, including the newest Dignity Kitchenette, a venture staffed by persons with chronic illnesses, like cancer and early dementia, and mental health conditions. “People with cancer, dementia, and mental illnesses aren’t considered disabled, and don’t qualify for grants. Many face high treatment costs and can’t work long hours due to therapy,” shared Project Dignity’s assistant general manager, Mr Christopher Koh. “That’s why we’re committed to creating accessible, supportive employment opportunities for them.”
Dignity Kitchenette’s first outlet opened at Yio Chu Kang Bus Interchange, with another set to open at the Ang Mo Kio Police Division HQ.
Eighteen Chefs’ co-founder Mr Benny Se Teo, a former drug addict struggled to find work after his release from prison. In 2006, he completed an internship at Fifteen in London, a social enterprise by celebrity chef Jamie Oliver. Inspired, Mr Teo then proceeded to open Eighteen Chefs in Singapore.
Serving comfort food like mac and cheese, pasta, and fried rice, the eatery has grown from 1 outlet in 2007 to 6. It employs troubled youths and ex-convicts, offering a supportive, judgment-free environment to help them rebuild their lives.
Now retired, Mr Teo’s legacy lives on, as Eighteen Chefs continues to offer ex-offenders a path to renewed purpose.
Crossings Cafe, a Catholic social enterprise on Waterloo Street, has been serving the community since 2013. Offering staples like shepherd’s pie, laksa, and all-day breakfasts, the cafe provides employment and development opportunities for people with special needs.
Beyond creating jobs, Crossings Cafe donates profits to social causes and provides meals to charitable beneficiaries. Partnering with Assumption Pathway School and Bettr Barista, it also welcomes interns and graduates as servers, cooks, and baristas.
Photo: Foreword Coffee
For co-founder Mr Lim Wei Jie, coffee serves as more than a pick-me-up — it’s a bridge to reduce stigma and foster interaction with PWDs. Over 80% of Foreword Coffee’s team comprises individuals with disabilities or mental health needs.
“We believe increased interaction fosters understanding,” shared Mr Lim. “Coffee, an everyday drink, brings people together and also offers skills training and sustainable employment.”
Since its 2017 launch, Foreword Coffee has hired over 60 PWDs and mental health needs, including 12 interns in 2024. The business is also eco-conscious, diverting over 270 kg of plastic waste through milk bottle recycling. Foreword hosts regular events, like its “Stories of Impact” pop-up market, promoting social entrepreneurship and disability inclusion in Singapore.
Photo: Professor Brawn Café
Founded in 2009 by Mr Roland Tay and Ms Denise Phua, Professor Brawn Cafe was created to provide job opportunities for persons with special needs and raise awareness for their abilities and the cause. In 2018, the couple donated the brand to the Autism Resource Centre (Singapore) [ARC(S)].
One of the outlets open to the public is located at Pathlight School, where senior Pathlight students have the chance to develop work readiness skills. Today, 49 staff members are employed by the café chain, over half of whom have special needs, including intellectual and hearing impairments.
Ms Jacelyn Lim, ARC(S) Executive Director, shared that Professor Brawn’s partnerships across sectors, including support from corporate partners like Gong Cha and Starbucks, have strengthened their social mission.
Since opening in 2013, The Providore has committed to sustainability, aiming to offer ethical meals for conscious diners. The brand was started by Mr Robert Collick and Mr Bruce Chapman, after the former sold off his successful Jones the Grocer franchise in Singapore.
“Sustainability has been an important part of the business from the beginning, as our owners believe in sourcing not just good food, but in working with producers who practise ethical and sustainable farming methods,” said The Providore spokesperson.
Sustainability efforts include a filtered water programme to reduce single-use plastic bottles and carbon emissions. Although The Providore charges a small fee for water, a portion of proceeds go towards funding tree planting in deforested areas of Borneo and Sumatra. As of 2024, over 48000 trees have been planted — offsetting over 1 million kg of carbon.
The Providore is also a member of the F&B Sustainability Council, a local coalition aimed at reducing the industry’s carbon footprint.
Photo: Fura
At first glance, Fura may seem like another trendy cocktail bar in Tanjong Pagar, but this forward-thinking spot, opened in October 2023, is serious about sustainable dining. Co-owned by chef Ms Christina Rasmussen and bartender Ms Sasha Wijidessa, Fura explores how climate change could reshape our diet.
“Our concept and menu are designed around highlighting ingredients that have now become prevalent, invasive, or in abundance due to the imbalance of the ecosystem,” shared the co-owners. Fura’s menu features blemished but perfectly edible produce, lab-grown meat, insect protein, plant-based milk, and fermented fruit wines made in collaboration with freshveggies.sg, aiming to reduce food waste.
Sustainability also guides Fura’s operations: ingredient selection considers carbon emissions, water use, and land impact. Staff are also educated on sustainable sourcing, even visiting local farms to learn from growers.
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