Si Chuan Dou Hua: The Long-Standing Singapore Restaurant Group Nurtures Inclusivity In The Workplace
Linda Loke, Director of Food and Beverage at Si Chuan Dou Hua Restaurant shares some learnings.
18 March 2024
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At the Si Chuan Dou Hua Restaurant branch perched on the 60th storey of Singapore’s iconic UOB Plaza in Singapore, one finds a fine dining Chinese restaurant with a superb view of the Central Business District, elegant interiors, and a well-crafted menu showcasing a myriad of Sichuan and Cantonese dishes – a setting well-suited for power lunches and corporate celebrations.
Alvin & April at Si Chuan Dou Hua (Top of UOB Plaza) | Image credit: Linda Loke
Amid the cacophony of controlled chaos during mealtimes at the 220-seater restaurant, Alvin Chin can be found carrying trays from the kitchen to the dining area unhurriedly, and occasionally giving a shy smile while interacting with diners. Meanwhile, his colleague April Koh is serving tables and presenting dishes to diners with good cheer and enthusiasm. While this is to be expected of the restaurant’s service staff, it took Alvin and April a little longer to learn the ropes.
Si Chuan Dou Hua’s staff attending a Dinner & Dance event | Image credit: Si Chuan Dou Hua Restaurant
“We embarked on the journey of inclusive hiring five years ago and Alvin was the first. He has been with us for four and a half years and is currently employed full-time. April too, has been with us for over 3 years. And there is Eason, who is still training with us,” says Linda Loke, Director of Food and Beverage at Si Chuan Dou Hua Restaurant, who has been instrumental in realising the establishment’s initiatives towards disability inclusion and integrating Persons With Disabilities (PWDs) into their workplace.
For Linda and her team, the inclusive hiring initiative has been quite an adventure and also a learning experience. While they have had the experience of interacting with persons with special needs through the many charity events and projects they have done over the years, it was the first time that they had to consider how best to include PWD staff in daily operations.
Alvin teaches Eason how to portion the appetisers | Image credit: Linda Loke
“In the beginning, you don’t know how customers may react and you don’t know how our PWD staff may react to the environment. But I am so glad that our diners and clients have been supportive and accepting. I have received quite a lot of emails and letters complimenting us on our inclusivity. We are very touched by their kind words and it motivates us to continue doing what we do,” says Linda, adding that PWD staff at Si Chuan Dou Hua are not restricted to working at the back of house and are encouraged to be customer-facing as well.
“How would you know if your staff are able to perform if you do not give them the opportunity? Everyone has a different personality; we learn differently, communicate differently, and face different challenges. We believe everyone deserves a chance and we would like for them to be out front meeting more people and help build their confidence,” says Linda.
Speaking to us amiably, albeit shyly, Alvin tells us that he has been with the restaurant for four and a half years and that he is happy working here. April tells us that she enjoys serving customers
Exquisite Sichuan dishes at Si Chuan Dou Hua | Image credit: Si Chuan Dou Hua Restaurant
Linda emphasises the significance of providing employees with essential skills and trusting their ability to complete tasks independently, even if it takes extra time. For instance, her team gradually trained PWD staff in various tasks, from basic to more complex ones, fostering their confidence and abilities. Linda takes pride in their progress, highlighting Alvin’s and April’s growth in interacting with guests and teaching others.
April teaching Eason how to fold napkins | Image credit: Linda Loke
“When Alvin first came on board, he was very shy and hardly spoke to anyone. Today, he can interact with guests, offer to pour tea for guests, help take pictures for guests, and create conversation. April is now able to serve dishes with confidence and just this Chinese New Year, earlier in February, she was able to present festive dishes complete with all the auspicious sayings to wish our diners a prosperous Chinese New Year. Not only that, I can now give Alvin and April the responsibility to teach Eason how to do certain tasks” says Linda, beaming with pride. Alvin now helps train Eason to portion appetisers and April is teaching him to fold napkins.
Si Chuan Dou Hua team | Image credit: Image credit: Linda Loke
Linda underscores the importance of sincerity and acceptance, as her team integrates PWD staff into the workplace culture through shared meals and events, stressing the need for patience, commitment, and love. Additionally, Linda acknowledges the vital role of family and caregivers in supporting PWD staff’s integration into the workplace.
“Most importantly, you have to be sincere and it has to come from the heart. And I am so proud of my team here, they opened their hearts to our PWD staff and accepted them as part of our Si Chuan Dou Hua family. We have staff meals together and include them in our outings and events. This sense of participation is important as we genuinely care about their well-being. We look out for one another. If you don’t have the patience, commitment and love, it will be difficult to achieve this,” Linda shares.
The restaurant group’s decision to hire PWDs is part of its larger commitment to philanthropy. This unwavering dedication to give back to society is deeply rooted in its company culture, one cultivated by Si Chuan Dou Hua Restaurant’s Executive Director Wee Wei Ling, who wears many hats.
Si Chuan Dou Hua team at The Purple Parade | Image credit: Si Chuan Dou Hua Restaurant
Apart from yearly charity events during festivities, Si Chuan Dou Hua Restaurant has also actively taken part in events such as The Purple Parade (Singapore’s largest movement to support inclusion and celebrate abilities of Persons with Disabilities) since 2014, selling signature dishes, including their Homemade Fine Bean Curd with Wolfberry, at the carnivals with all proceeds going towards charities supporting the special needs community in Singapore.
Si Chuan Dou Hua at the Noodles For Good stall | Image credit: Si Chuan Dou Hua Restaurant
In 2016, the Noodles For Good initiative was launched collaboratively with The Central Singapore Community Development Council (CDC) and Autism Resource Centre (ARC). Chefs from Si Chuan Dou Hua Restaurant taught families with autistic children how to make noodles and dumplings. The first Noodles for Good stall was officially launched at Pathlight School Campus on 8 March 2016. Lau Chun Seng, an Eden School alumni who was one of the first students to take part in the programme, now runs a Noodles for Good kiosk at Catholic High School together with his mother.
Si Chuan Dou Hua at the Noodles For Good stall | Image credit: Si Chuan Dou Hua Restaurant
Though at times, it could be one step front but three steps back, and some PWD staff who were progressing well may leave due to a variety of reasons, Linda believes that it is worth all the effort as the sense of achievement and joy for all parties is priceless.
Their good work serves as a reminder that inclusivity is more than just a checkbox but a fundamental value that can transform communities and enrich lives.
Photo Credit: Si Chuan Dou Hua Retaurant
Author: Huiqun Xie
Huiqun Xie is a Singaporean freelance writer most recently based in Beijing. Proficient in both English and Chinese, she has reported for leading publications such as The Business Times and Lianhe Zaobao, and created content for SPH Digital and Michelin Guide online. She also lends her expertise to developing content for food guides, cookbooks, and bespoke projects.
