SPENT SIX FIGURES ON CAFE RENO, WITH SAVINGS FROM HBB AND HELP FROM FAMILY
The couple stopped operations for PÁAN late last year and spent the next six months refining their vision for Beth. With support from their families, they pooled a “six-figure sum” to open the restaurant – with about a third coming from PÁAN’s profits.
The name “Beth” – which means “home” in Hebrew – came to them during a church service. “It’s hard to explain why, but we just knew it was the one,” said Chia.
Chia said the food at Beth is meant to feel like grandma’s cooking, but elevated. The brunch offerings include their specialty sandwiches (now made with focaccia sourced from an Italian bakery, rather than their original house-baked schiacciata) – alongside hotcakes and breakfast plates.
From 10am onwards, you’ll find savoury bites like fried chicken, polenta fritters, pastas and for dessert, rustic cakes and tarts, and scoops of gelato from a local supplier.
FROM ITALY, WITH LOVE
Several items on the menu are inspired by Chia’s time in Italy. Take the Tomato & Clams Pasta, for instance. “I learned this from one of the nonnas,” she shared. “I just remember how fresh and clean it tasted.” She later cooked the same dish – handmade strozzapreti tossed in a light, briny tomato base – for her MasterChef audition, and again on Channel 8’s cooking competition King Of Culinary. (She’s quick to clarify she’s “not a culinary show junkie – just someone who loves a challenge”.)
Another example is the Mulberry & Olive Oil Cake, inspired by a classic Italian recipe but refreshed with their own spin. “I wanted to serve the very classic Italian olive oil cake in a more interesting way, so we add berries to keep everything fresh.”
Dining and Cooking