In Singapore, the beer culture gravitates towards more refreshing beers, which are easier to sell in our climate. With foam, we deal with it first. We tell our customers about foam before we pour a drop to manage their expectations and make it acceptable. It’s up to $17 for a pint, so it’s expensive but you have to pay for quality. I went to Plzeň this year – what great people and what a great place! I especially enjoyed meeting the craftsmen, as I used to be an Industrial Designer and designed things like furniture. But I gave it up to open my own restaurant. To be a good Tapster you need to be proud of what you do and how you pour. It’s all about the quality. Some people think a beer is just a beer but it isn’t true. We appreciate it more. Restaurants in Singapore are in a crowded marketplace – so you need to do something different to stand out. My menu and my beer help me do that.

If you were a beer, what beer would you be?

I take great value in how things are made and where they’re from. I’d be Pilsner Urquell. It’s what I like. They have never cut corners to make a profit and stay true to who they are.