Grain’s “From Test to Table” takes guests on a multi-sensory culinary adventure
Homegrown food experience brand Grain lifted the lid to its most tightly-held secrets with a first-ever, one-day-only living kitchen experience titled “From Test to Table”. Created in collaboration with global brand practice Anak and botanical design studio This Humid House, the gastronomic event on 26 July 2025 brought Grain’s brand story to life with immersive and multisensory touchpoints that showcase the brand’s bold and meticulous experimentation and innovation with ingredients, flavours and recipes over the past decade.
Founded in 2014, Grain has been a pioneer in the food delivery and catering scene, bringing to Singapore one of the country’s first cloud kitchens that embraced technology and innovation to transform the food industry with convenient yet affordable, and healthy yet tasty food experiences. In celebration of its 11th year, Grain opened their doors to the public to take a peek into what goes on behind every successful – and failed – recipe, and learn about the art, science and grind that happens behind its ever-evolving menu and approach to food.
Step into Grain’s Test Kitchen
Immerse in the multi-dimensional stories of Grain’s growth through the years. See how Grain chefs select and use the only best ingredients based on provenance, taste, texture and nutrition. Trace the evolution of signature Grain dishes over the past decade. Dive into the culinary techniques, experimentation and challenges that go into the R&D process to achieve that perfect Grain balance of wholesome and delicious, new and comforting. Journey across the world through the multitude of international cuisines that Grain chefs have mastered. Guests were invited to engage all their senses as they traverse through eight exhibits in Grain’s test kitchen experience to explore and uncover the intricacies behind Grain’s unique food offerings.
“We’re incredibly excited to finally open up the world of Grain through our first-ever living kitchen experience. It’s a glimpse into the journey so far and a reflection of how we’re constantly growing and reshaping our approach to food, one step at a time. Experiments that didn’t always work, ideas that pushed boundaries, and the many stories that have shaped who we are today. As we enter our 11th year, we’re unveiling a refreshed menu and our latest catering experience that we believe will redefine what people expect from meal on demand and catering services. This is just the beginning of our next chapter,” shared Isaac Tan, Co-founder/Chief Taste Officer of Grain.”
“As Grain’s creative partner over the past six years, we’ve been deeply inspired by their fearless approach to innovation and the way they’ve never stopped reimagining how food can be experienced. Over the last decade, they’ve served millions across Singapore and quietly transformed what people expect from catering and meal deliveries. It’s about time the stories behind the brand are told. We are thrilled to collaborate with Grain and This Humid House to bring these stories to life up close and personal, through this immersive, multisensory experience,” said Hanyi Lee, Creative Partner of Anak.
In an exclusive, closed-door preview of the event, 200 invited guests including media, partners, and customers indulged in a sensorial dining experience of Grain’s newest menu. For the first time, Grain unveiled its latest state-of-the-art catering configuration, reimagined with botanical installations by This Humid House.
“For From Test to Table, we responded to Grain’s ingredients and recipes by creating botanical compositions that echo their clarity and inventiveness. Their food already tells a strong story — we’ve extended that into the visual language of plants and flowers. The result blurs the line between floristry and food, but stays grounded in flavour,” said John Lim, Founder of This Humid House.
The dining area was curated to capture the playful inventiveness of the Grain test kitchen and the creative headspace of Grain chefs, anchored with This Humid House’s signature floral displays. The tablescape was carefully designed to evoke curiosity and conversation among the diners, as they enjoyed Grain’s signature dishes like the Grilled Farm Fresh Chicken and new recipes including Ispahan Sweet and Sour Fish, a modern spin on the Singaporean classic and inspired by the famed Ispahan macaron, and Fresh Onion Chicken Stew, a labour-intensive dish reimaged for a large-scale service without losing its rich flavour and texture.
Along with its new catering experience, consumers can also look forward to over 30 new dishes that have been designed to bridge the gap between restaurant-quality dining and large-scale catering. Grain’s new menu and catering experience are currently available to consumers. Members of the public may place their orders and find out more via the Grain website.
