To mark its 11th anniversary, homegrown food brand Grain is inviting the public into the heart of its operations with From Test to Table, a one-day immersive exhibition-meets-dining event held on 26 July 2025. This living kitchen concept pulls back the curtain on how Grain crafts its signature Meals on Demand and Catering dishes—showcasing its ingredient obsession, rigorous recipe testing, and bold experimentation.

The experience spans eight interactive stations replicating its R&D kitchen, allowing visitors to follow the full journey of a dish from concept to final plating. Alongside these behind-the-scenes glimpses, guests can taste both new creations and old favourites at a beautifully styled communal table adorned by floral design studio This Humid House.

New Menu Highlights

Grain’s refreshed catering menu includes over 30 innovative dishes designed for restaurant-level quality at scale. Some standouts include:

Ispahan Sweet and Sour Fish: Inspired by the French macaron, this twist on a local classic features rose essence and crispy textures.

French Onion Chicken Stew: Slow-cooked for richness, yet designed for seamless large-scale serving.

Scandinavian Avocado Prawn Salad: Creamy and fresh, with avocados that resist browning.

Raspberry Thyme Crumble: A playful sweet-savoury dessert developed with a Michelin-starred pastry chef.

Catering Reimagined

Beyond the food, Grain is elevating its catering experiences with revamped buffet lines adorned with botanical centrepieces, thoughtful menu design, and attention to service—from punctuality to staff grooming. These changes reflect Grain’s mission to offer meaningful food experiences for all occasions, from weddings to corporate events.

As Co-founder and Chief Taste Officer Isaac Tan puts it, “This is just the beginning of our next chapter—one that continues to push boundaries on how food should taste, feel, and connect.”

Grain’s new menu and catering services are now available. Learn more and order online at grain.com.sg.

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Images: Grain