Entrepreneur Alson Teo and the late chef Toh Tian Ser, set to work on an innovative way to distil their passion for and expertise in making chicken rice. Paying equal attention to craftsmanship and industrialisation, the duo designed an automated process that ensures every carefully sourced ingredient is cooked to exacting perfection. In doing so, our chicken rice traditions can not only be preserved, but flourish into the future.
Their revolutionary efforts have culminated in Roost, a convivial space where everyone can enjoy a taste of exceptional chicken rice. Thanks to the precision of ikook, our proprietary automated cooking system, and the use of thoughtfully sourced ingredients, Roost's chicken rice is unfailingly succulent, flavourful and unmistakably authentic.
THE JOURNEY OF ROOST
A visit to an automated donut store in the United States inspires our journey of culinary automation. Entrepreneur Alson Teo and chef Toh Tian Ser begin working on an innovative way to distil their passion for and expertise in making chicken rice.
The first prototype of an automated machine for cooking chicken is created. Chef Toh passes away from colon cancer - he worked on the machine right up to his last breath.
In its sixth prototype, the machine is deemed a success. It is officially named ikook.
The first proof-of-concept store opens, enjoying wide coverage from major media.
The first quick-service Roost restaurant
opens at Resorts World Sentosa. The
concept was created to fulfil our dream
of bringing well-made Singaporean food
to the world.
Roost had to temporary cease operation due to the pandemic.
Singapore border reopen to welcome