Turning The Tables: Into HONCHO, KoFlow’s New Multi-Concept Restaurant & Bar

HONCHO was co-founded by KoFlow, a legend of the local hip-hop scene (Credit: Courtesy of HONCHO)

It’s never too late to put a new spin on your pursuits. For local hip-hop behemoth, KoFlow (AKA Wayne Liu), he has his sights on a detour that deviates from his decades-long stint as a musician. The eclectic producer, turntablism champion and events promoter behind Solid Gold has a storied streak of success in the music scene, and he now flips the tempo with the launch of his ambitious F&B concept, HONCHO.

But to merely pigeonhole the Ann Siang habitat – HONCHO is situated at the former site of Screening Room – as just an F&B excursion is to undersell its titanic vision. HONCHO is an idea that spans three levels with three multifaceted experiences: a restaurant, a rooftop bar, and an intimate social space. The bonds of community are built on several beats, and it is in this regard where HONCHO surfaces to glue a fragmented society back together. It is a lifestyle club that hopes to breathe life back into the industry.

HONCHO is situated at this iconic corner of Ann Siang Road (Credit: Courtesy of HONCHO)

“Due to the current pandemic, parties are not allowed, but that does not mean that we cannot set up an establishment with a great atmosphere and good vibes,” shares Wayne on the venue’s inception. “I have always wanted to start a club, particularly because of the friends and connections I have built over the last 20-odd years as a DJ. I wanted a place where the community could come together and create a culture.”

Cultural institutions are shaped by visual stimuli of their environments, and HONCHO is a place that’s placed effort in amping up the aesthetics. In the main restaurant room, you are greeted by a clean, monochrome disposition with striking gold accents; adjacent to an alfresco dining area that flaunts wall artworks by artists, Sam Lo and Soph O. The rooftop bar, called Jō, presents a more laidback aura with its urban wall designs and breezy layout that gives you unobstructed views of the Ann Siang bustle. As for the cosier basement dubbed Social@HONCHO, it depicts the setting of a clandestine lounge with its dim lighting and tunnel-framed bar centrepiece.

The decor of the main restaurant (Credit: Courtesy of HONCHO)

This shape-shifting destination makes HONCHO appealing for creatives and other hustle-hunting individuals to mingle, like a waterhole ready to dispense a fountain of inspiration through dialogue and decadence. “Meeting with different people made me realise that starting a business involves many components: the creatives, the financial backing, the media and more,” Wayne elaborates on the communal energy of HONCHO. “My partner, Amos Poh, who comes from a fintech background, made me realise that the financial sector often lacks creativity in selling a product or lacks the connection to the media. That is where we felt we could create a space where people can network, and share ideas and aspirations of what they can achieve together.”

The vibe changes completely at Jō, the rooftop bar (Credit: Courtesy of HONCHO)

This motivation to forge bridges between sectors works two ways, and as a creative himself, Wayne’s goal is to give creatives more opportunities to expand their portfolio and augment their careers. “On the other hand, we are also keen on helping artists, in terms of either funding or investing in their projects. In that way, we can guide artists in having ownership of their projects and to understand the business side of things, other than just the making of a product,” he explains.

Social@HONCHO, located in the basement, is perfect for more intimate discussions (Credit: Courtesy of HONCHO)

It’s this bona fide altruistic spirit that gives HONCHO an edge as a networking locale, and more importantly, one that fosters the pool of local talent. It’s one thing to say that you support local talent, but to walk the talk is a different matter altogether. “It bothers me a lot when establishments say they ‘support local talent’, but their actions are not strong enough to truly support artists; sometimes even lacking in giving proper credit to the artists,” Wayne admits. “So for this venue, besides operating as an F&B joint, we also delve into a lot of creative collaborations with talents, just like how I would have as a musician.”

“We brainstorm, develop, and make noise together, creating a product that we are proud of. And most importantly, credit each other.”

Wayne with his co-founding partner, Amos Poh, who used to be his bandmate (Credit: Courtesy of HONCHO)

That collective chatter has evolved into a full-fledged narrative that’s made HONCHO possible. But just like the promising prospect of collaboration, the notion of feasting is just as tempting. That is why HONCHO has spared no expense in crafting several delectable menus that are instant conversation-starters. “Here is where my partner, Amos, steps in,” Wayne adds. “He brought his expertise in F&B and hospitality, making sure the standard of food and service is on point. This keeps patrons coming back, while I set up the right vibe and organise great music as a companion to the food and drinks.”

On HONCHO’s culinary team is head chef, Terence Ong, whose forte lies in Japanese cuisine, and head bartender, Noreen Dunzo, whose mixology accolades stretch all the way to Cape Town. Focusing on the essence of partnership further, HONCHO has also established partnerships with Vijay Mudaliar from the award-winning Native to come up with customised cocktail pairings, alongside homegrown favourites, Off Day Beer Company and Tanglin Gin.

The Awabi Zosui Risotto and HONCHO Wagyu Brioche Toast (Credit: Courtesy of HONCHO)

The resultant dining experience is one that veers towards the fusion route of combining traditional flavours with modern interpretations. Within the restaurant, you have a contemporary izakaya that features omakase menus, sashimi and sushi rolls, and an assortment of starters and main dishes. Personal standouts include the Truffle Tai Carpaccio, a fresh and light sea bream appetiser; the Saikyo Miso Cranberry Cod which had an impeccable balance of sweet and savoury flavours; the Kaeru Shiso Pesto, a chilled and refreshing pasta dish with zi char-styled frog legs; and the Awabi Zosui Risotto, a creamy entrée prepared with 72-hour slow-cooked abalone.

The Kaeru Shiso Pesto and Saikyo Miso Cranberry Cod (Credit: Courtesy of HONCHO)

One thing to bear in mind is that each of the three spaces within HONCHO showcases a different menu from one another. While the main restaurant features its full menu – including Vijay’s curated cocktails that include the Lychee-Laksa Highball and Mango Kaffir Sour – Jō and Social@HONCHO have slimmer menus that focus on smaller bites and more concoctions whipped up by Noreen. Try her Devil’s Tongue if you fancy your rum bevvies with a potent chilli padi kick, the After 8 Mint for an uplifting and cooling whisky libation, or the Crazy for Coconuts which is a dessert-leaning cocktail that comes served in a flaming coconut. There is certainly showmanship and flair in all these offerings, and it matches the bold, far-reaching lengths that HONCHO is willing to go.

The Mango Kaffir Sour and Lychee Laksa Highball (Credit: Courtesy of HONCHO)

The arrival of HONCHO is a sign that adversity can be overcome. Its fruition is an ardent response to the lacklustre recovery of the scene, and a solution to connecting different communities that might have otherwise stayed apart and silent. From the turntables to the dinner tables, Wayne is now taking charge of this new chapter in his life. It might’ve taken him over 20 years to attain this milestone, but he is appreciative of the journey of progress. And in these harrowing circumstances, progress is everything.

“The keyword here is patience,” Wayne declares proudly. “COVID-19 is a serious matter, and our team has taken many steps back before we could take any step forward. With that being said, I wish to thank the team at HONCHO for always understanding and persevering through all circumstances!”

HONCHO, 12 Ann Siang Road, Singapore 069692, open Mon-Sat 5pm-10.30pm. Visit its official website for more information and reservations.