ABOUT MEATING PLACE
Family cookouts, Martin Yan and an exploding microwave oven.
Sounds disparate? Not to brothers Jerome and Johann Lim, who own and run Meating Place. Their passion for gastronomy developed from young as a need. Growing up as latchkey kids, they had to learn to throw a meal together or risk going hungry. Yan mentored them through his television shows, which they purposefully woke up early in the morning to watch. The rest of the time it was trial and error. Once, they tried to microwave an egg, only to have the door rip off its hinges, narrowly missing Johann’s face by mere inches.
Weekends were memorable for family cookouts where both their grandmothers presided. One Teochew and the other Hokkien, they expressed their love through elaborate feasts that left the dining tables groaning under their weight. These unwittingly formed the foundation of what would later become Jerome’s calling.
Opened in 2018, Meating Place is where Chef Jerome has made his mark, successfully putting his personal stamp on the menu, shaping it to reflect his career, life journey and the macro trends that dominate the F&B industry. Running the front of house is Johann, who joined his brother full-time in 2019.
Today, the duo host the family cookouts and can prepare an egg in 15 different ways, excluding with the microwave oven, of course. Naturally, they cannot wait to meet you.
Chef Jerome Lim
Jerome Lim is the Chef-Owner of Meating Place. A graduate of The Culinary Institute of America, Singapore in 2012, he was among the renowned programme’s pioneer batch of students. He honed his skills at Bar Boulud in New York City, and, upon returning to Singapore, joined Chef Ivan Brehm at Bacchanalia. He subsequently moved on to helm NUDE Seafood in 2015. Following a one-year sabbatical, Chef Jerome opened Meating Place in DUO Galleria in 2018.
Johann Lim
Johann Lim is the Chief Experience Curator of Meating Place, in charge of the business side of things, while also leading the front of house. After graduating from USC, he worked in private equity in the US, before joining two start-ups. These experiences laid the groundwork for him to run Meating Place today, where he took it upon himself to map the user journey and design the playbook on cultivating customer satisfaction. He thrives on the adrenaline rush from meeting and interacting with diners – especially regulars who return for his unique brand of hospitality.