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MTR In Singapore: Interview With Owners

By Super

Mavalli Tiffin Rooms, popularly known as MTR opened its first overseas restaurant in Singapore. The restaurant that opened in Bangalore in 1924 (then known as "Brahmin's Coffee Club"), has seven branches in Bangalore and is known for "the promise of purity".

The restaurant was inaugurated by Mr. T.C.A. Raghavan, High Commissioner of India in Singapore. During the inauguration, Sri Suresha Bhatta in Singapore interviewed the owners of MTR - Hemamalini Maiya, Vikram Maiya and Arvind Maiya, children of late Sri Harishchandra Maiya on behalf of Oneindia Kannada

MTR In Singapore: Interview With Owners

Question: We are very happy that you've chosen Singapore your first overseas branch, but why did you choose Singapore first?

Hemamalini: When one thinks about opening a South Indian Restaurant abroad, the names of countries that first come up as suggestions are Singapore, Dubai & US. We had plans to open more MTR Restaurants nationally, before going international; however, it's by fate that we are here, first. It is due to recommendation from a close family friend Mr. Raghavendra Shastry that we opened here.

Question: It is very natural to face challenges while opening a restaurant abroad. What challenges did you face, while opening a MTR in Singapore?

Hemamalini: The major challenge we faced is that of sourcing the right ingredients. We were here few months back and we were on a trial period, to cook using the ingredients locally available. The taste was just not matching the original taste we get in our restaurants in Bangalore. Except for "Nandini" brand milk from India which we get here in Singapore, we now procure most of the critical ingredients (e.g. Dal, ghee, roasted coffee seeds, masala powders etc.) from India. Our aim is to bring the taste of the food here as close as to what you get in Bangalore.

Vikram: Another challenge that we faced was with work permits. Everything is very systematic here. We had to hire experienced cooks with minimum pre-requisite education (Diploma) and also maintaining the required ratio of local versus foreign workers and cope-up with change in these ratios. We have met these stringent requirements and that gives us immense confidence to open our branches anywhere in the world. We are thankful for the support we received from Ministry Of Manpower.

Question: As elsewhere, the F&B industry in Singapore is competitive. What are your thoughts and strategies to enter the market here, sustain and grow?

Hemamalini, Vikram: It is absolutely challenging. As long as we maintain quality, consistency, focus, service and continue to provide good food that is close to original taste as in Bangalore, we believe customers will come.

Question: Your website (http://www.mavallitiffinrooms.com/#!home/mainPage) reads that you will be opening a branch in Dubai soon. When will it be?

Hemamalini: In mid-July'13. Once the operation stabilizes here, we will be focusing on Dubai branch.

Question: What are your plans for opening MTR branches nationally, e.g. in other cities in Karnataka and in India?

Hemamalini: This thought was and is always there. We still need to make a decision on whether we do it ourselves or do we go for franchising.

Question: You started as Brahmins' Coffee Club in Bangalore in 1924; it became Mavalli Tiffin Rooms (MTR) later; you have an overseas branch in 2013; the restaurant will be completing 100 years in another 10 years' time. What next?

Hemamalini: We do have a desire to take MTR everywhere. It's hard to predict what happens in 10 years' time. In 10 years, how many branches do we open in how many places/ countries is not important; what is important is that ‘how closely are we able to match the taste of the food in every branch as close as to that you get in Bangalore. Even if there is a slight change to ingredient type, quantity or disturbance to supply, it is hard to monitor and fix the problem remotely.

We also met Mrs. Audrie Cunliffe, the owner of Singapore branch.

Question: Audrie. Please tell me a little about yourself.

Audrie: Hello. It's been 15 years since I came to Singapore. I have been eating everywhere and came to the conclusion that I should bring MTR to Singapore, but I never knew there is so much of work behind this! There is a proper procedure and we need license for everything here - for example the location of tap, exhaust fan, stove etc. We have met all the requirements and the learning journey has been very good so far.

Question: Your professional background?

Audrie: I am from finance background. I am also the director of Samanvay Singapore Group. My current focus is MTR and I am confident of managing both.

While I was busy with the interview, the complimentary breakfast that was served for me got cold & the owners sent it back to get it reheated. I also noticed them tasting Kharabath and providing feedback to the cook. I have tasted some of the signature foods of MTR - the Idli, Rava Idli, Masala Dosa, Poori and filtered Coffee and they were excellent, along with yummy side dishes - chutney, sambar, saagu and tasty ghee. Items like Bisibelebath, Rice Roti, Kesaribath are equally famous. The price is reasonable. As expected in the initial days, the service time is a little slow and hopefully this improves over time. The hotel timing is 8AM to 10PM, but they might close earlier than this depending on the crowd and availability of food. I would recommend customers to go there before 7PM and order all the items they need at once for quicker serving, as you may not get an opportunity to taste all the items beyond that. The restaurant is located at 438/438A Serangoon Road, opposite to Sri Srinivasa Perumal Temple, Singapore - 218133, about 2 minutes' walk from Farrer Park MRT station, Exit H (City Square Mall). Contact Number is 62965800. If you are looking for authentic South Indian vegetarian food, wait no more!

Interview Article & Photos: Suresha Bhatta (Singapore) for Oneindia Kannada

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