It became a hit, it then opened an additional five outlets throughout the country including in the suburban areas of Serangoon Gardens as well as the Singapore Indoor Stadium.

[2] The restaurant chain works in tandem with the Singapore Tourism Board (STB) to promote local dishes such as Chilli crab, Sotong Youtiao, Crispy Baby Squid and Sambal Kangkong, among others.

Other establishments include J-Pot, Ng Ah Sio Bak Kut Teh, J Cafe and Chui Huay Lim Teochew Cuisine.

[5] Ang Kiam Meng who was an engineer by training, took over the business in 1993[6] and is the current Chief Executive of JUMBO Group of Restaurants.

[7][8] During the 2003 SARS outbreak in Singapore, when business was poor, staff were offered the option of taking pay cuts instead of being retrenched.

[9] The labour-saving initiative meant the company could expand with less new hires – including launching new establishments like Chui Huay Lim Teochew Cuisine, JPOT Hotpot Singapore Style, and YOSHIMARU ramen bar.

[11] The contest, which was held at Newton Food Centre, saw more than 1,000 members of the public who came to sample Chicken Rice, Laksa and Chili Crab prepared by Chef Ramsay and the hawkers.

[16] The brand dates back to the 1950s when it was first started by Mr Ng Mui Song who operated a pushcart stall in the River Valley area catering to labourers.

The Katong outlet also opted to reflect the area's Peranakan heritage with custom tile designs in a restored shophouse.

[23] The brand currently has four outlets that feature many dishes highlighting Singapore's food heritage[24] and in less than a month after its opening, it served over one tonne of mud crabs.

[26] JUMBO has partnered with the Singapore Institute of Technology and the University of Nevada, Las Vegas to offer scholarships for students majoring in Hospitality Management.