Yianni Papoutsis decided to take a plunge into the food business and serve gourmet burgers, after working as a production technician for good 15 years. In 2010 he met Scott Collins, the burger entrepreneur who brings the ‘bastardized’ American diner fare to London’s trendiest spots. He immediately fell in love with the beef patties Papoutsis was serving from his street food van and invited him to one of his pubs to serve the burgers there. A year later, the pair were business partners, and by end of 2011 had opened MEATliquor near Oxford Street.
Branching out, 2013 saw the birth of MEATtransMISSION.com, a radio station broadcasting 24/7 from MEATmission in Hoxton and, in 2014 the pair teamed up with DBC Pierre & Faber to publish The MEATliquor Chronicles. It has also chosen Singapore as the first international base and officially opened in Duxton Hill today – MEATliquor SIN
Together with numerous other awards, MEATliquor in London has been in the Top 100 of the UK’s National Restaurant Awards every year since opening.
AsiaStyleAsia interviews Yianni Papoutsis about the journey.
1. MEATliquor. How do you derive with this brand name?
It originates with The MEATwagon – the burger van that started it all back in 2009. Then in 2011 we opened #MEATeasy in South London. We only came up with the name ‘MEATliquor’ a couple of weeks before we opened.
2. MEATliquor is certainly one of the hottest burger joints in London. Why do you choose Singapore in Asia?
The mix of cultures, the huge variety of food and the number of people coming between Singapore and the UK made it a good choice for us as our first overseas venture.
3. The F&B landscape in Asia will certainly be different from London. In your own views, what do you think about Singapore’s F&B industry?
There’s a huge variety in the Singapore F&B industry – from the street food found hawker centres to tasting menus offered in restaurants atop skyscrapers, there’s something for everybody – and the mix of food reflects the mix of cultures.
4. Your brand started from a food truck in a carpark. You speak about originality. Tell us about the key concepts that run across all outlets globally.
We serve high-quality guilty pleasures in a fun environment.
5. From an organically growing brand to a regional one, as entrepreneurs, name us 3 key success factors about running a business.
* Have the right business partners.
* Have the right staff in the right positions.
* Evolve as necessary.
6. Dead Hippie is my favorite burger. Tell us what makes a perfect burger.
The balance of flavours, balance of textures and structural integrity are the three common denominators in any good burger.
7. Creativity takes on your American-style comfort food. Where do you derive it and apply to your food’s R&D concepts?
There’s no R&D kitchen – one of us will come up with the germ of an idea and I’ll work on it until it’s ready to go on the menu – some dishes take hours, other take months. Some things might be inspired by dishes Sent from my iPhone
8. Tell us more about the upcoming plans in Asia.
One step at a time!
MEATliquor SIN is now taking reservations on Chope
MEATliquor’s Christmas specials runs from 23 November 2015 to 24 December 2015.
Visit www.meatliquor.com.sg for latest news and promotions.
99 Duxton Road, Singapore 089543
Tue – Fri, 5pm – 2pm
Sat, 5pm – 3am