Beyond
the
Horizon

Grain Traders

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Grain Traders is a good food company with the intention to nourish beyond food. Serving inspired and consciously-prepared dishes in an immersive environment, where everyone is empowered to be their own chef and eat what makes them feel good.

The concept builds on a simple belief: with so much of our lives dedicated to eating, every experience should be intentional. Grain Traders venues are built in purposeful destinations — from CapitaGreen to Guoco Tower — serving diverse, global communities with slow food, made real fast. No processed or frozen ingredients. Restaurant-level technique in a fast-casual format.

Three principles drive the brand: feeding people right through nourishing, uncompromising flavour; treating people right by bringing together individuals from diverse walks of life; and building spaces that inspire — where food meets design, literature, fashion, music, and art.

Else Hotel

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Else is a boutique hotel housed in the historic Lee Rubber Building — a 90-year-old Art Deco landmark in Kuala Lumpur's Chinatown, built in 1930 by rubber tycoon Tan Sri Lee Kong Chian and designed by British architect Arthur Oakley Coltman.

Co-founded by Javier Pérez and Justin Chen, Else spans 49 rooms and suites across seven levels of the restored heritage building. The hotel positions itself not as a hotel but as a Social House — built around the human rhythm. Amenities include a 25-metre plunge pool, floating meditation pods, a drawing room and library, and works by Malaysian artists throughout.

Else is the first Design Hotels member in Kuala Lumpur. Every surface carries intention — salvaged materials, a 100-year-old Merbau hardwood dining table, antique carved timber columns from Armenian mansions in India. The building itself served as Japanese secret police headquarters during WWII before its decades-long transformation into the space it is today.

RAW KL

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At the foot of Else Kuala Lumpur sits RAW — a dining-living hall reserved for the vibrant and curious. Carrying the Raw Kitchen DNA from Singapore, RAW KL is a ground-floor restaurant drawing on Chinatown's neighbourhood character and layering it with Latin and bold Asian influences.

The cavernous space features a commanding bar, high colonnades, plush green curved booth seating, and warm ambient lighting. The menu channels Asian-Latin comfort food — refined and innovative, but never pretentious. The Black Mamba, born at the original Raw Kitchen Bar in 2008, remains a signature.

Yellow Fin Horse

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Yellow Fin Horse is a 24-seat restaurant on the fourth floor of Else Kuala Lumpur, helmed by celebrated Malaysian chef Jun Wong. The name comes from a phrase Javier dreamt about in his younger days — if he ever opened a restaurant, he would name it Yellow Fin Horse.

The concept is elemental cooking. Open-fire and charcoal as primary technique. Zero-waste philosophy. Everything made in-house and from scratch, with no more than five components per dish. Chef Jun's guiding principle: if everything breaks down and there's no electricity, we can still cook.

The open kitchen takes up half the floor. A speakeasy-concept entrance — a colossal wooden door opens into a cosy bar and the intimate dining room. The aesthetic is what they call dirty luxe — mismatched, warm, and intentionally imperfect.

Raw Kitchen Bar

Where it all began. Raw Kitchen Bar was the first proper restaurant by Javier Pérez and Sharon Lee-Pérez — a passion project run out of the old Bukit Timah Fire Station, a single-storey brick bungalow with an open back courtyard.

The concept was Latin-Asian comfort food in a homely, anti-fine-dining setting. Retro knick-knacks, artworks by upcoming artists, random furniture, inviting alfresco. It felt like dining at your best friend's home. Regular community events, art parties, and music nights were a hallmark.

The restaurant's signature dish, the Black Mamba — a squid ink creation — was born here on the very first menu in 2008 and has endured through every subsequent Raw incarnation. Raw Kitchen Bar was the seed from which the entire Yonder universe grew.

TURE

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TURE was a mixed-use lifestyle destination housed in the old Sam Tat Warehouse at 66 Kampong Bugis — an abandoned industrial building on the edge of the Kallang Basin that Yonder brought back to life. Renovations began in 2009, transforming the raw concrete structure into a multi-storey hub for dining, culture, wellness, and nightlife.

The building became the home of Kilo Kallang on the second floor, Loysel's Toy cafe by Papa Palheta on the ground level, and eventually Kilo Lounge on the eighth floor — accessed via a graffiti-covered cargo lift that became iconic in its own right. Palm Ave Float Club offered sensory deprivation therapy, while Camp Kilo Charcoal Club took over the ground floor with weekend al fresco BBQ.

Beyond food and drink, TURE hosted yoga workshops, fashion events, art exhibitions, architecture talks, and underground music programming that filled a significant gap in Singapore's alternative culture scene. Tucked beside the Kallang River with views over lush greenery and banyan trees, the building was a hidden gem — an industrial shell hiding an entire world within.

Kilo Kitchen (Kampong Bugis / Duxton)

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This is where Kilo began. Founded by Javier Pérez and Sharon Lee-Pérez in 2011, the original Kilo was born inside a converted warehouse at 66 Kampong Bugis, on the edge of Kallang Basin. Named for the maritime signal flag "K" — which means "I wish to communicate with you" — it was the first restaurant to carry the Kilo name, and the one that started what would become a cult brand.

The menu was refined comfort food — beginning Japanese-influenced, then evolving to incorporate bold South American, Thai, and Latin accents. Sharing plates, cocktails, and a strong sense of community defined the experience. TIME magazine profiled Kilo in 2011. The brand's reputation grew into multiple spinoffs across Singapore, Bali, and Jakarta — all tracing back to this room.

After nearly eight years at Kampong Bugis, Kilo relocated to Duxton Road in 2018, where it continued until 2020. Though the doors have closed, the name lives on — a testament to what Javier and Sharon built from a single warehouse kitchen.

Kilo at Pact

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A satellite Kilo outpost embedded in PACT — a multi-concept lifestyle space at Orchard Central combining a restaurant, menswear boutique, and hair salon under one roof. The intimate, candlelit boho-loft atmosphere differed from the open-warehouse feel of Kilo Kallang.

The menu leaned Japanese-Vietnamese with Italian accents. Brunch featured salmon and avocado maki rolls, rice bowls, and beef short ribs. Kilo at Pact represented the brand's push into the Orchard Road retail-hospitality crossover space.

Camp Kilo Charcoal Club

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A roast joint with some of the tastiest, heartiest meats in town — and an escape from the everyday. Open, outdoor seating brought diners close to the serene nature of Kallang's riverside, making for slow weekends with friends, a beer in hand, and laid-back music.

The centrepiece: a single whole 30kg pig roasted on a self-made spit for four-plus hours every day. The menu spanned Latin, Asian, and Mediterranean influences — patatas bravas, chipotle corn, Thai watermelon salad, tostones. Camp Kilo was the theatre of fire and slow time.

Kilo Lounge

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The nightlife arm of the Kilo collective. First opened in the Ture Building at Kampong Bugis in 2014, then reopened at Tanjong Pagar Road in December 2016 after the original area wasn't approved for nightlife use.

Hidden entrance through a graffitied back-alley door, a lush garden walkway, then a concrete tunnel leading to the dancefloor. Music-led: hip hop, techno, reggae, dancehall, dub. International acts alongside local DJs. Contemporary cocktails with Asian twists. Widely regarded as one of Singapore's best indie club-bar hybrids.

Kilo Bali

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Kilo's first international outpost and the brand's first step beyond Singapore. Located on Jalan Drupadi in Seminyak, Kilo Bali opened in September 2014 with the same fusion DNA — Japanese, Italian, South American, Thai, and Korean influences — adapted for Bali with local ingredients and a retro-industrial minimalist architecture designed with Balinese architect Sekar Warni.

Kilo Bali became a community hub in Seminyak, hosting everything from intimate dinners to large-scale community events. The venue operated until 2020, when the pandemic's devastating impact on Bali's tourism economy forced widespread hospitality closures across the island.

Kilo Jakarta

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The Jakarta extension of the Kilo brand. Originally opened in December 2018 on Jalan Gunawarman in Senopati, South Jakarta, Kilo Jakarta has since relocated to the ground floor of ASHTA District 8 in SCBD.

Same DNA as Singapore Kilo — Latin-Asian comfort food in a modern industrial setting. Known for Squid Ink Rice and signature cocktails including the -30 Degrees Martini. The space features a large main dining area, a long bar, three private dining rooms, and a wine cellar.

Raw Kitchen Patio

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Raw Kitchen Patio took over the former Camp Kilo Charcoal Club space at 66 Kampong Bugis — bringing the Raw Kitchen DNA back to the riverside neighbourhood where so much of the Yonder story unfolded. The open-air patio format leaned into the lush, laid-back setting along Kallang Basin.

Carrying forward the Latin-Asian comfort food identity born at the original Raw Kitchen Bar in 2008, the Patio offered a relaxed alfresco dining experience with signature dishes, craft cocktails, and community-driven events. It operated from 2020 through 2024.