Guy Vincent is the founder of Publishizer, a website that allows book authors to launch pre-order campaigns to raise funds to self-publish and negotiate deals with traditional publishers.

How did you come up with the idea?
Publishizer began as an ebook publishing platform I built on Squarespace. Authors could post chapters and get feedback on their book before publishing it. Over time, I saw the potential of crowd-funding for the industry, so Publishizer became a pre-order platform for books.

Why did you decide to start the business here?
Singapore is a dynamic, innovative and creative city, and the start-up hub of Asia. There is a lot of support here for start-ups,and I know many people working on exciting book projects.

What do you think of local Singapore writers?
There is a huge amount of talent among local Singaporean writers. I was fortunate to work with Yen Yen Woo and Colin Goh on Dim Sum Warriors—an innovative comic book app in English and Chinese. Currently, I’m working with Suffian Hakim on a Singaporean-flavored Harry Potter parody called Harris bin Potter, and local illustrator Joshua Chiang and storyteller Jeffrey Lawrence Omar on The Chronicles of Oujo. The talent exists here in Singapore—the next step is to bring that talent to international publishing markets.

How do you hook up with the authors who use the service?
The authors I’m working with have come mostly through colleagues, contacts and friends. We haven’t even started marketing yet, but authors are finding us. They are increasingly looking to crowd-fund their books, so we are a natural fit.

What kinds of topics usually pique the most interest?
Books which are unique and original—especially in non-fiction categories—pique our interest.

How do you hope to grow the business in the next few years?
Starting in December, I’ll be running Startup Writer Workshop, teaching a hands-on approach for authors to use start-up techniques to publish their book. Topics include lean publishing, beta readers, crowd-sourcing covers, DIY press, offset vs. POD and ebooks.


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An unmissable guide to 20 of the best fine dining lunch deals in town.

With restaurant prices skyrocketing and $100 dinners becoming the norm, “lunch” is the word in affordable luxury. Not only it’s a whole lot cheaper than night time dining, it’s also a great chance to broker business deals or do a quick catch-up with friends. So grant yourself that oft neglected mid-day break and indulge in these sumptuous lunchtime deals.


Alkaff Mansion
The damage: $36 (add $10 for house pour wine) for three courses.
The deal: A historical hilltop site, this place is the perfect spot for a semi-secret tête-à-tête as you nibble on Italian creations like ravioli filled with foie gras and cod fish in vegetable sauce.
Lunch available Mon-Fri 11:30am-2:30pm.

Bedrock Bar & Grill
The damage: $38 for three courses (with two options for each course).
The deal: All sets come with the dessert of the day. Just choose from starters like navy bean soup and bread salad, and mains like ribeye steak with diane sauce and sea bream with pickled shallots.
Lunch available Mon-Sat noon-2:30pm.

The Black Swan
The damage: $28 for two courses, $34 for three courses.
The deal: In this 1930s-style restaurant featuring striking art deco outfittings with bold geometric shapes and a stunning U-shaped granite bar, dine on American classics like beef tartare ($4 supplement) to start, and duck confit for mains. Take business associates here to feel like a pre-depression capitalist flush with cash.
Lunch available Mon-Fri 11:30am-3pm.

Da Laura
The damage: $38 for three courses.
The deal: Though this white tablecloth joint is fancy enough to take clients, the rustic Italian furnishings (think plushy rugs) also make the space inviting and homey. Set menu options are elegant in their simplicity. Starters might include hearty pumpkin soup, while the main dish selection may comprise beef tenderloin with caponata. Desserts like their chocolate salami (a chocolate and biscuit confection) are delightfully straightforward too. Nothing’s too heavy so you won’t leave in a food coma.
Lunch available Mon-Fri noon-2:30pm.

The damage: $33 for two courses, $40 for three courses.
The deal: This mid-day meal’s an affordable way to try Michelin-starred chef Jason Atherton’s tapas bar. Options change weekly but you get two choices for each course which might include starters like trout tartare and mains such as snapper with lemon herb couscous. They take reservations at lunch so it's a whole lot easier to snag a table at mid-day than at dinner.
Lunch available Mon-Fri noon-2:30pm.

Fat Cow
The damage: $40-60 for a Japanese-style meal including miso soup, salad and dessert.
The deal: This “Japanese-inspired meat atelier” is all about the beef and their lunch sets allow you to try the top notch stuff without breaking the bank. Dishes like wagyu salad and foie gras and wagyu donburi are on offer, alongside options like sushi and sashimi for the less carnivorous.
Lunch available Mon-Fri noon-3pm.

The damage: $38 for three courses.
The deal: A charming 60-seater (on the second floor of colonial building The Arts House) with clear views of the Singapore River, this elegant grey hued space flanked by Roman ionic columns is a favorite among the city’s most glamorous socialites. French-trained chef Jonathan Koh presents precise and pretty plates for lunch (think Atlantic bass with courgette and red pepper emulsion). And it’s a real polished experience—in terms of both food and service—that should impress everyone from deal-making execs to ladies who lunch.
Lunch available Mon-Fri noon-2:30pm.

Open Door Policy
The damage: $35 for a three-course set lunch, plus wine or a mocktail.
The deal: This industrial chic joint venture from Ryan Clift of Tippling Club, Spa Esprit’s Cynthia Chua and 40 Hands’ Harry Grover may not be the first place that comes to mind for a luxe lunch. But the mid-day sets here are polished enough that the whole shebang feels super premium nonetheless. Courses change on a daily basis but we’ve had velvety cauliflower soup with caviar toast, kicky black pepper scallop pasta and indulgent deconstructed chocolate banana cake, all paired with crisp vinho verde.
Lunch available Mon, Wed-Fri noon-3:30pm.

Punjab Grill by Jiggs Kalra
The damage: $40 for an Indian-style feast of three appetizers, three mains and three desserts.
The deal: There are two versions of this set lunch: one for vegetarians and the other for omnivores. Both include an equally appealing array of dishes like savory-sweet dahi de kebab (yogurt kebab with cardamom and coriander) and chicken tikka masala. Both sets also come with Indian flatbreads and lime juice, iced tea or homemade ginger ale.
Lunch available daily 11:30am-3:30pm.

LUNCH FROM $40-$70

The damage: $43 for three courses.
The deal: Smack dab in the CBD is this chic modern European establishment which boasts classy yet minimal décor and commendable service. Chef de cuisine Immanuel Tee presents three to four choices for each course such as poulet chicken with truffle veloute.
Lunch available Mon-Fri noon-3pm.

Kuriya Dining (#01-28 Great World City, 1 Kim Seng Promenade, 6736-0888,
The damage: $45 for six courses, $55 for seven courses.
The deal: Kuriya Penthouse might have closed at Orchard Central, but you can still get the same fine Japanese fare here. This branch at Great World City offers a six-course lunch or seven-course kaiseki with dishes like deep-fried abalone with chestnut. Both come with mini desserts such as mulberry pudding with sesame ice cream.
Lunch available daily 11:30am-2:30pm.

L’Atelier De Joel Robuchon
The damage: $49 for three courses, $68 for four courses and $87 for five courses.
The deal: The food at the set lunches here is excellent as you would expect from an establishment by the most decorated chef in the world (with 26 Michelin stars under his belt), Joël Robuchon. Options are updated regularly but might include items like piquillo peppers with brandade and romesco sauce.
Lunch available Sun noon-2pm.

Les Amis
The damage: $58 for a two-course meal and $70 for a three-course.
The deal: It’s more than just fantastic food and service at this stalwart French restaurant; the setting’s also divine. You get three options to choose from for each course. And we highly recommend starters such as smoked eel with marinated beets and mains like Maine lobster with chanterelles.
Lunch available Mon-Sat noon-3pm.

LP + Tetsu
The damage: $45 for three courses and $138 for seven courses.
The deal: Laurent Peugeot of one-Michelin-starred Le Charlemagne in Burgundy lends his name to this dramatic space (there are glass vases with fighting fish on every table) with a popular Encounters lunch menu including two choices for each course and creations such as rolled salmon with nori seaweed. If you’re feeling flush, you can also spoil yourself with the seven-course Wander & Savor set.
Lunch available daily 11:30am-2:20pm.

The damage: $55 for three courses.
The deal: At Jason Atherton’s gorgeous Singapore project in the spectacular Gardens by the Bay, you can tuck into a three-course set lunch with inspired dishes like textures of potato, yuzu and sour cream pearls.
Lunch available daily noon-2:30pm.

Salt Grill
The damage: $45 for two courses—an entrée and a main, with a $15 supplement for dessert.
The deal: Set atop ION Orchard, the view at this modern Australian joint is stellar. Their new, award-winning executive chef Tom Wells puts out a primo lunch with options like crab omelette with miso mustard broth and pan fried gnocchi with corn and asparagus.
Lunch available Mon-Fri 11:30am-2pm.

Tamashii Robataya
The damage: $45-55 for a multi-course Japanese lunch.
The deal: Tucked away on the second floor of the same North Canal Road building that houses Latin eatery SUR and gym Ritual is this sophisticated robatayaki specialist. The multi-course lunches are a steal: $45 gets you an executive set lunch (tomato salad, sashimi, bacon-wrapped asparagus and grilled saba) and $55 buys the Tamashii lunch, featuring an appetizer, sashimi, three kind of kushiyaki skewers and teriyaki cod. If you’re on a budget, the simpler lunch sets like teriyaki salmon ($16.50) are great value, too.
Lunch available Mon-Sat noon-2:30pm.

Wan Hao
The damage: $68 for seven courses (including dim sum) and $88 for six courses.
The deal: The executive set lunches at Wan Hao are elaborate affairs with luxurious Chinese creations like chilled premium abalone with century egg and braised superior shark’s fin with crabmeat and conpoy. Dig in at their swanky dining room, featuring a dramatic gold and black color scheme, artistic calligraphy on the walls and antique displays.
Lunch available Mon-Sat 11:30am-2:30pm.


Guy Savoy
The damage: $55 for two courses, $80 for three courses.
The deal: Called “The Express, 60-Minute Experience”, this French gastro temple’s sets are a relatively affordable way to try award-winning celebrity chef Guy Savoy’s cuisine. Menus include recipes like cocotte of Atlantic cod or pork shank “a la broche”.
Lunch available Fri-Sat noon-2pm.

Hashida Sushi
The damage: $80 for four courses, $120 for five courses and $250 for seven courses.
The deal: The narrow corridor (with pebble covered floors) leading to the main dining room, where a long chef’s counter awaits, is very zen. The ambiance helps you concentrate on skilful plates like seasonal nigiri sushi (think sea bream, ark shell and tuna) plus specialties like chawanmushi with fugu shirako (egg custard with blowfish milt), and salmon roe and sea urchin rice.

Find out where to have the best dinner-type grub for lunch and how to use your lunch hour to advance your career. Still hungry? Visit our all-new online lunch page or download our Lunch, Brunch and Buffet Guide.


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Raj Datwani and Alex Chew, the directors of restaurant Bacchanalia and the Bacchanalia Brunch Series, talk about why brunch trumps dinner as a party meal.

Do you think brunch is a trend in Singapore?
Raj Datwani: Singaporeans seem to love going for brunch and it’s a great way to unwind after a big night out or just a great unhurried time to catch up with family and friends. That was the premise we had in mind when we started planning our weekly Sunday brunch menu at Bacchanalia. The Bacchanalia kitchen team prides itself on making most of their brunch dish components entirely in-house, with breads, cheese, jams and a variety of condiments freshly made from scratch.  

Why are people becoming more interested in partying at brunch? Why is it better than dinner?
Alex Chew: I think people enjoy it because they like having an alternative to the traditional night time party scene. Our Bacchanalia Brunch parties take place one Saturday a month from 1pm, starting with a "boozy brunch" before we draw the curtains and transform the restaurant into a more clublike environment.  Though you feel as if you've been out for the evening, there's still time to have dinner and get a good night's sleep without affecting your Sunday. Also, brunch is a tremendously social environment where you can actually speak to people before the party starts.

Why did you first decide to do brunch parties instead of just a regular restaurant with a brunch menu?
RD: We felt that the brunches were needed in Singapore and didn't want to wait. Creating a restaurant and having all the elements come together takes time and this allowed us to grow the brand so that we could hit the ground running in an ultra competitive F&B environment.

How is it different hosting a brunch party from a dinner party?
AC: Our Bacchanalia Brunch Series has been modelled after the boozy brunches in New York where people enjoy a great afternoon of partying. These parties have really taken off there and we felt that the concept would do great in Singapore too. Our dinners on the other hand, have two types of guests: Those who are here to eat drink and be merry, and gourmands looking to enjoy a quiet meal. In order to cater to both kinds of diners, we have two dining rooms—one attached to the bar and lounge area and an adjacent room that is quieter. It’s a fine balance as we want to make sure that the atmosphere in the restaurant is fun, vibrant and energetic whilst keeping all our guests happy at the same time. 

What are the components of a great brunch party?
AC: Great brunch food and music are integral to the experience, but the guests are the ones who have the biggest part to play. They've got to be open-minded, ready to loosen up and party. 

What the best thing about daytime drinking?
RD: I think the best part would be starting earlier, going to bed earlier and then waking up early on a Sunday morning without having a hangover or wasting your day because you've gotten a good night’s sleep, but still having as much (or more!) fun then you'd have at night.  

When’s the next Bacchanalia brunch party?
RD: The next brunch party will be held on Saturday, September 21st at the Pan Pacific Hotel for our F1 brunch featuring DJ Jesse Marco from New York.  Last F1 our brunch was our biggest with 450 people and according to some guests the party of the weekend.  We'll be looking to somehow top that this year, and we're really excited to be bringing Jesse Marco in because he can really rock a crowd.  We have a lot of guests from last year already confirming their spots for this year, so we know people are going to be coming ready to party.

What are your growth plans?
AC: We’re in the midst of finalizing our plans to take the series to Hong Kong very soon. We'll continue to grow in the region after that.

Raj Datwani and Alex Chew are the directors of Bacchanalia.


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