About us

An app about anything that can be consumed through your mouth, A democratic food community that allows for multiple taste dimensions, Based on Alan Yau's 30 years building global concepts such as Wagamama, Busaba, Hakkasan, and recently Babaji Pide Salonu, The Duck and rice and Park Chinois and Bringing a new perspective to an industry resistant to change is really tough, and because of that we value hustle, an aptitude for learning and empathy above prior experience and paper credentials

From day one We have wanted SOFTCHOW Bureau to be a rewarding place to work. Our team is made up of people who are insanely driven, doers and are a laugh to hang out with. Over time, we've realised three things that are really important:

* Learning: There are fresh challenges everyday that stretch our abilities and help us learn something new.

* Autonomy: We give people the freedom to try new ideas and fail without judgement.

* Balance: We work hard but value health, happiness and life outside the office, as this makes us more productive

* Dining: we encourage social dining at every turn