We recently sat down with Marc, one of the founders of The White Label, a unique French-Malayan restaurant in Singapore. The White Label, known for its elegant ambiance and innovative fusion dishes, is part of a trio of dining concepts under Marc's company, which also includes Restaurant Espoir and a collaboration with Le Petite Chef.
The White Label was recently awarded a Diamond at the prestigious HalalTrip Gastronomy Awards this year. The Diamond Award is the pinnacle of the HalalTrip Gastronomy Awards, a distinguished award presented to extraordinary Halal dining establishments. celebrating culinary excellence.
HalalTrip Gastronomy Awards aim to recognize and promote exceptional halal dining establishments. The first HalalTrip Gastronomy Awards was held in Singapore on June 5 during a Gala Dinner. With a commitment to showcasing the diversity and richness of halal cuisine, the awards bring attention to establishments that excel in providing memorable dining experiences.
Check out the Winners Guide to find the full list of winners!
The White Label was conceptualized in 2020 by Marc and his partners, who all have extensive experience in the food and beverage industry. Frustrated with the limitations they faced while working for others, they decided to create something of their own.
"We thought it was good to start something on our own. At that time, there wasn't really an authentic French halal restaurant in Singapore, so we decided to create one," Marc explained.
Drawing from their roots and local heritage, Marc and his team envisioned a French restaurant with a Malayan twist. They wanted to introduce a new dining concept to the market—a fusion of classic French cuisine with local flavors.
"The name 'The White Label' reflects starting something new, like a blank canvas, offering a fresh experience in the market," he added.
The decision to focus on French cuisine was deliberate. Marc noted that French cuisine is one of the main culinary traditions worldwide and is highly adaptable.
"French cuisine can synchronize well with other cuisines, and we saw a market demand for it. We wanted to create something like a PS Cafe for Muslims, with a focus on the plating of the dish, the ambiance, and the overall dining experience," Marc elaborated.
The White Label’s menu is rooted in classic French dishes like foie gras, steak frites, and Cote de Boeuf, but with a unique twist that incorporates local Malay elements. For instance, their steak is served with a special mango sambal belado, and the octopus dish features a curry-infused romesco sauce.
"It's about taking local Malay heritage spices and incorporating them into French cuisine. It’s a fun thing and adds excitement to the dishes," Marc shared.
Marc emphasizes that The White Label is more than just about the food; it’s about the entire dining experience.
"We chose our current location at the Sultan Hotel because of its rich history. The design concept is focused on elegance and beauty, with high roofing and a clean layout that gives a demure and elegant feel," he explained.
The attention to detail extends to every aspect of the restaurant, from the decor to the cutlery and table settings, all aimed at creating a relaxed yet sophisticated atmosphere.
"When customers dine with us, it’s not just about the food being good, but the overall experience should be beautiful and memorable," Marc emphasized.
Some of The White Label’s standout dishes include their Mauritian octopus with curry romesco sauce and the Forty Garlic Chicken, a dish that takes three days to prepare using traditional French techniques.
"Everything in our kitchen is made from scratch, from grinding our own spices to creating unique sauces. For example, our Forty Garlic Chicken is air-dried to ensure a tight skin and then slow-roasted to retain all its juices," Marc detailed.
The restaurant also uses premium ingredients, reflecting Marc’s philosophy of not compromising on quality.
"If this is a premium place, we should be using premium ingredients. We believe in not cheating people—whether it’s our customers or our staff," he stated.
At The White Label, the customer experience is paramount. Marc and his team go the extra mile to ensure customers feel special, even reaching out to them personally if they see a negative review or a social media post about a special occasion.
"To us, it’s about the whole customer journey, both pre- and post-visit. And to treat customers right, you also need to treat your staff well," Marc noted.
He believes in a management philosophy where the welfare and treatment of staff are prioritized, ensuring that the team is aligned with the company’s vision.
Looking ahead, Marc envisions expanding The White Label while maintaining its essence as a premium cafe offering high-quality dishes at accessible prices.
"We’re not fine dining, but a place where customers can feel special and enjoy a premium experience," he clarified.
In the future, Marc hopes that The White Label will be recognized in the Muslim market as a go-to place for a unique and memorable dining experience.
Outside of running The White Label, Marc is a dedicated family man who draws inspiration from his loved ones.
"I always make sure there’s something on the menu that my kids and wife would eat. It’s a bit selfish, but it keeps me connected to my family," he laughed.
Marc’s guiding principle in both life and business is straightforward: "Don’t cheat people. Have a clear conscience in everything you do," he asserted.
The White Label
Address:
101 Jln Sultan, #01-02 The Sultan, Singapore 2358
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The White Label stands out not just for its innovative fusion cuisine but also for its commitment to creating an unforgettable dining experience. With Marc's vision and dedication to quality, The White Label is set to become a staple in Singapore's culinary scene. If you haven’t visited yet, it’s worth a try to experience a blend of French elegance and local Malay flavors in a warm and welcoming setting.
