In a city that perpetually measures success by volume and velocity, Shan Chew is interested in a completely different set of metrics.
For the founder of Folk Yard, the defining moments of his career haven't been about scaling up to compete with corporate hospitality groups; they have been about anchoring down. "As a small independent player, it’s always humbling to see where we stand in the industry," he shares. "There are many brands with larger capital and better access to resources, so early on we definitely felt that gap."
But rather than viewing that gap as a deficit, he used it as a filter. "Those moments pushed us to rely on what we did have: our passion for the craft, our knowledge, and the experience we’ve built. Instead of competing with money, we focused on learning, improving, and creating genuine connections. Over time, I’ve come to realise that in hospitality, sincerity and experience still matter."
"Those moments pushed us to rely on what we did have: our passion for the craft, our knowledge, and the experience we’ve built."
That sincerity is the exact reason Folk Yard was deliberately built in Potong Pasir rather than a high-traffic commercial hub like Orchard Road. The choice of the heartlands was a specific act of intent. Commercial hubs offer bigger crowds, but as Shan notes, "people are often rushing between meetings and carrying the stress of work." In a neighborhood setting, he found a daily rhythm that allows guests to be far more relaxed and present.
Having worked on both ends of the hospitality spectrum, Shan understands the temporary thrill of the rush. "But over time, I realized what stayed with me the most wasn’t the number of coffees served, it was the relationships built along the way," he says. He tracks the timeline of his regulars, watching them move from first dates to engagement celebrations, and eventually returning with their children. "That kind of continuity and connection is ultimately far more fulfilling to me than simply counting how many cups we sell in a day."
"what stayed with me the most wasn’t the number of coffees served, it was the relationships built along the way"
This grounded, relational approach translates directly to how Shan views his menu. His culinary philosophy leans heavily on what he calls the beauty of simplicity. However, he is quick to clarify that this isn't about deprivation.
"I don’t see simplicity as a limitation or something that requires restraint in a forced way," he explains. "When something is simple and well considered, it feels natural and honest. Finesse is less about adding more, and more about knowing when something already feels complete."
"When something is simple and well considered, it feels natural and honest"
It is the same lens he applies to Folk Yard's wine curation, gravitating toward small-batch, single-farm producers. He sees a direct parallel between his own independent journey and the winemakers who must work with whatever the soil gives them each season. "They often have to work in very limited quantities or difficult harvests," he says. "That mindset really resonates with me—the importance of making the best out of any situation and staying resourceful."
For Shan, pouring these wines is an act of advocacy. "It brings me joy because those conversations allow us to represent the people behind the product, addressing misconceptions or gently shifting someone’s perception. Sharing products we genuinely believe in and connecting people to the stories behind them."
On his rare days off, Shan's ideal environment is an intimate, relaxed space filled with conversation, sharing a homemade ferment or a bottle brought back from a trip. It is exactly this "no-rush" sanctuary that he is transplanting into the Journey East showroom for a special pop-up on March 28th.
The collaboration offers a temporary departure from the built-in expectations of a daily cafe. "With Journey East, we can slow things down a bit and explore ideas that might not translate as well in Folk Yard’s faster-paced environment," Shan says. The showroom, filled with heritage pieces and reclaimed wood tables, naturally alters the physics of a meal. "Being surrounded by objects with their own stories naturally invites people to slow down and engage more thoughtfully. It encourages guests to connect with the story behind what’s on their plate, rather than just consuming a meal."
"Being surrounded by objects with their own stories naturally invites people to slow down"
The menu for the day features exclusive R&D items entirely absent from Folk Yard's regular rotation—a deliberate, immersive experience designed for a space built for staying.
When the last guest leaves the showroom on 28th March, Shan's hope is that the experience lingers well beyond the palate. "I hope that when they leave, they take away a simple but important reminder: even in a fast-paced, high-stress place like Singapore, slowing down and appreciating the little joys can create real pockets of peace and happiness. It’s about taking a moment to be present, and not just rushing through it."
JOURNEY EATS! featuring Folk Yard
Saturday, 28 March | 12pm-4pm Slow Brunch
Ticketing and event information
Folk Yard will take up residence inside the Journey East showroom at the Tan Boon Liat Building on Saturday, March 28, for an all-day slow brunch. The pop-up will serve a scratch-made menu of exclusive R&D creations, alongside signature beverages and a curated rotation of low-intervention natural wines.