Always adding value and a refreshing
experience to all our clients, staff and suppliers.
At BreadFisher, we believe in using the finest, freshest and
most genuine seasonal ingredients to create food, which is
bold and authentic, maximizing flavour, texture and colour.
Our ingredients used are free from artificial colourings,
additives, sweeteners and MSG (unless otherwise stated). We
make our own stocks and sauces. We do not use hydrogenated
vegetable oil or trans fats in our cooking. In
order to deliver a consistently high standard of quality,
BreadFisher diligently seeks to partner with ethical and
award winning British food producers. Our meat producers put
the welfare of their animals as their prime consideration,
hence our meat products, free-range eggs, organic herbs and
spices, right to the smallest ingredients, are from
guaranteed, reliable and traceable sources.
Be valued. Be
Born in Singapore, May was highly inspired by her mum
and aunt. Through their generous and steadfast spirit in
experimenting and perfecting cooking techniques with fresh
food, they became May’s culinary mentors from the early age
of 5. Since then, May has been experiencing a multitude of
cuisines, ranging from the Oriental, Thai, Japanese to Nonya. Nonya is the fusion of Chinese and Malay cookery
commonly practices in Singapore and Malaysia.
After completing her ‘A’ Levels, she took
a gap of two years from College to focus on French and
Continental Cooking at the
Hotel Association Training and Educational Centre (SHATEC).
In 1986, she was awarded the Gold Medal for ‘Top Student of
the year’ and was offered a Diploma Scholarship to further her
career in Hotel Management. In the following year, she was
the silver medalist in the Hotel and Food Asia Competition.
determination to master the culinary arts embarked her on a
professional cooking career. Starting with several Hotels
establishment; covering the Pastry Department of the Meritus
Mandarin Singapore; formerly known as the Mandarin Hotel
Singapore, a Five-Star Gold List business traveller's hotel.
She later joined the Main Kitchen of Amara Hotel, and
subsequently progressed to the Cold Kitchen of the Singapore
Airport Terminal Services (SATS).
To realise her dream to read Law, she
headed for the shore of England. In 1996, she graduated with
the Bachelor of Law degree from the
and Westfield College, University of London. Thereafter,
she was employed by an investment bank in the city of
London, and later was promoted to head the Credit
In her social context, she continues
using her talent to passionately raise funds for schools,
charities, churches, and to serve her family and friends on
special occasions. Such activities have generated a demand. Thus, in
2002, May co-founded BreadFisher with her husband, Steven.
Her approach is innovative and deliberate. She uses fresh
seasonal ingredients to create recipes that are bold and
refreshing to the palate. Her East and West experience in
the culinary arts enables her to offer clients a great
variety of menus by design.
As the co-founder, Steven graduated with
an MBA from
CASS Business School. He has the experience in business
development with global companies, and acts as a business
consultant to BreadFisher.
They are very grateful to their clients
who give them the opportunity to serve them, their suppliers
who supply extraordinary ingredients and their employees who
are so committed and supportive.