& pecial Events

RE&S Launches Initial Public Offering

22 Nov 17

IPO 6 


RE&S successfully listed on the Catalist board on 22 November 2017 at 35.5 Singapore cents, 61% higher than its issue price of 22 cents.  It was a memorable day in RE&S history. This wouldn’t have been possible without the support from our dedicated employees and business partners.  We’ve a celebration with our business partners happened at Ami Ami & Kuriya Dining.

Below are some moments captured during the celebrations

Japanese sake ceremony as part of the celebration!

Celebratory lunch at Ami Ami with our partners 

During the celebration, we had the opportunity to witness Tuna cutting performed by Master Chef Naoki Tsuzuki.

A toast to a great success ahead!





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Top 10 in Enterprise 50 (E50) Awards

21 Nov 17


We are honoured to announce that RE&S has clinched the 9th spot at the Enterprise 50 (E50) Awards presented by Minister for Finance Heng Swee Keat at the Resorts World Convention Centre on 21 November 2017.

The E50 Awards, first established in 1995, recognises local and privately-held companies which have contributed to economic development in Singapore and abroad.  This award is jointly organised by The Business Times and KPMG, supported by the International Enterprise Singapore, Singapore Business Federation, Singapore Exchange and SPRING Singapore and sponsored by OCBC Bank.




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RE&S Corporate Headquarters Grand Opening

20 May 14

RE&S, the leading regional food service company with a diverse portfolio that includes quality restaurants and food manufacturing, has recently opened its new RE&S Corporate Headquarters housed in a 7 story building in Tai Seng. The opening ceremony was officiated by the Guest of Honour - Second Minister for Home Affairs and Trade & Industry, Mr S Iswaran together with the Company President and Founder, Mr Hiroshi Tatara on 20th May 2014.

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Bluefin Tuna Cutting Ceremony by Master Chef Naoki Tsuzuki

10 Apr 15

Some of our lucky customers had the opportunity to witness the Tuna cutting ceremony performed by Master Chef Naoki Tsuzuki at Sumiya Orchard Central on 4th April 2015. This was the first time a tuna cutting event was held within Sumiya.

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Bluefin Tuna Cutting Ceremony by Shokutsu 10

09 Apr 14

A rare opportunity to witness the amazing skill and precision involved in slicing a 60kg bluefin tuna – flown-in fresh from the pristine, cool waters of Nagasaki, Japan, is on offer to shoppers at Jurong Point on May 24.

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