Join TOH SHIYA as she visits Soul Food, a social enterprise that goes beyond serving food, providing a safe space for differently-abled people to learn skills and be independent.

Soul Food has come from humble beginnings, not with a grand vision in mind, but rather a simple intention to create a space where food could bring people together and where meaningful work can be carried out with purpose. It was founded in 2008 by Gerald Png, who believes that food is a way to connect people and create opportunities for the differently-abled. Over the years, the restaurant has grown steadily, not shaped by trends but by the people who work within it.

More Than a Restaurant

Mr Png wanted the restaurant to be a place where individuals with different abilities could be trained, supported, and empowered through real work in the kitchen. According to Mr Png, Soul Food serves as a reminder that the restaurant is more than a place to dine. “It is not about the food alone,” he says, “but about the souls we’re impacting.”

Mr Gerald Png, founder of Soul Food. (Photo credit: Soul Food Enterprise)

What started as a small scale family business, has since evolved into a social enterprise that places equal importance on food and human connection. After several years at Enabling Village, Soul Food relocated to its current home at Block 75, Ngee Ann Polytechnic, in September 2025. Though unplanned, the move grew out of earlier collaborations with the institution and a shared set of values. The new space enables Soul Food to extend its mission to a wider community, while providing a calm and inclusive environment for diners and staff.

Cooking with Intention

Soul Food offers a stack lunch menu that changes every two weeks, serving up hearty European homestyle dishes, giving diners a refreshing change in flavour with every visit. 

The restaurant employs differently-abled individuals, many of whom have been with the organisation for years. Rather than focusing on limitations, Soul Food fosters a sense of hope and community, supporting each individual’s learning and professional development. 

A collection of awards Soul Food has received over the years. (Photo credit: Chong Xin Ying)

“Over the 18 years, we’ve had the privilege of working with over 50 [differently-abled people],” Mr Png adds, “we have seen many of them grow from strength to strength, punching above their weight”.

While the number may seem small, Soul Food prioritises depth over scale, ensuring that the quality of its training equips employees with essential life skills.

Our Dining Experience

Soul Food’s Ambience is warm and inviting. (Photo credit: Toh Shiya)

Dining at Soul Food feels different from your average restaurant experience. The atmosphere is warm and time seems to slow down, with a sense of care that extends beyond the food. During our visit, it was clear that the restaurant operates at its own pace, prioritising quality attentiveness over speed. We had the chance to try their Anniversary Special Lunch, a limited-time menu created to mark Soul Food’s 18th year. While the menu itself has since concluded as of 30th January, it offered a good snapshot into what Soul Food does best.

The 18th Anniversary Special Lunch served by Soul Food. (Photo credit: Toh Shiya)

The meal began with the Chef’s Special, a baked eggplant dish filled with carrots, mushrooms, and cheese. The filling was rich and comforting, while the outer layer retained a slight crunch that added texture to each bite. It was my first time seeing eggplant prepared this way, and the dish was thoughtfully put together, satisfying without feeling heavy.

This was followed by the artisanal mushroom soup, which was savoury and packed with deep, earthy flavours. The soup was warming, contrasting from the innovative opening dish, making it a fitting lead-up to the main course. Although mushroom soup is a familiar dish in many Western restaurants, it was carefully prepared and far from ordinary.

Diners could choose between two main courses, the Sticky English Pork Ribs and the Grilled Sea Pomodoro. We tried both dishes, but the pork stood out for its tenderness, with meat that fell easily off the bone. The glaze was rich without being overpowering, making it a personal favourite between the two. The grilled sea bass, on the other hand, tasted lighter and cleaner in flavour, with the tangy taste of the tomato adding layers to the already flavourful dish.

The meal concluded with an earl grey tea and a serving of panna cotta. Light and smooth, the dessert provided a gentle ending to the dining experience, offering a sense of quiet satisfaction that lingered even after the last bite.

A Meal That Leaves a Lasting Impression

At its core, Soul Food is not just about serving good food. It is about bringing diners through a journey to understand every dish, interaction, and detail behind the dining experience.A place where food meets purpose, Soul Food leaves diners with a deeper appreciation for the hands and stories behind each dish. “We hope to broaden our sharing and advocacy for inclusion of the differently-abled in society”, Mr Png shares, suggesting that everyone can contribute if given the right chance.

Watch the full video here: https://www.youtube.com/watch?v=3Ebf474ZM1g