1. We're Suppliers Now. We Were Chefs First.
Before we were Avant Marketplace, we were you.
We spent over a decade on the other side of the pass. We weren't just chefs; we were managing F&B for high-volume hotels and running some of Singapore's most dedicated oyster bars. We are not just a new seafood supplier; we are a team of hospitality veterans who decided to build the solution to our own biggest problem.
2. We Know Your Pain. So We Built a Better System.
Because we've managed hotel restaurants, we speak the same language. We know your pain points, intimately.
We know the 2 AM text from the night-shift chef that the crab delivery is late. We know the P&L headache of a 15% "fresh" oyster waste that the old-school supplier just shrugs off as "part of the business." We know the stress of an F&B director asking why food costs are high but quality is inconsistent.
This old model is broken. It's transactional. It's a price list and a delivery truck, with zero accountability for your bottom line.
So, we built our live oyster and seafood supply chain to be everything the old-school model isn't. We built it to solve your problems.
3. We Go Beyond the Invoice.
Our job doesn't end at your receiving bay. When we partner with a kitchen, we bring our entire 10-year experience. We can't help it.
We'll walk through your restaurant for a meeting and immediately spot things.
-
"Your staff is presenting the oyster platter backwards. They're starting with the briniest oyster, blowing out the guest's palate."
-
"Your tank salinity is two points too high for these Pacific oysters. That's why they're stressed and dying in 24 hours."
We can immediately spot issues with operations, presentation, or menu items that are costing you money.
4. A "Free Consulting Team" That Believes in a Win-Win.
We're not here to just sell you a product. We're here to help you breakthrough. We don't mind borrowing you our eyes because we operate on a simple, long-term philosophy: if our clients do well, we will do well.
Who would reject a powerhouse team of former restaurant managers to value-add their business? It’s like having a free consulting team on retainer, offering valued advice to improve your operation without the six-figure consultation fee. We're here to help you cut costs, improve quality, and make your seafood program more profitable.
5. We Built Avant on an Uncompromising Standard.
We built Avant Marketplace to be the source for the top-tier live oysters and seafood we always wanted. This isn't just our "premium" level; it is the bare standard we deliver to every single client, every single day.
This standard is built on a decade of deep, obsessive knowledge.
-
Our Live Tanks: Our facility is not one big tank. It's a multi-system marine-grade lab. Our Atlantic Oysters (like Beausoleil) require different water parameters than our Pacific Oysters (like Fanny Bay or Kusshi). Our system is calibrated to each species' specific "merroir" to ensure zero stress, peak health, and maximum shelf life. This is how we guarantee a live product.
-
Our Knowledge: We know oyster seasons. We don't chase big brand names. We've seen suppliers push a famous "brand" of French oyster in the middle of its spawning season. The result? A milky, weak oyster that dies fast. We would never carry that. Instead, we'll source a lesser-known oyster from a colder water that is at its absolute peak of flavour and resilience.
-
Our Brands: We are not "traders" obsessed with moving boxes. We care about products, brands, and our shared reputation. Every single brand we carry—from the Marlborough Oyster with its game-changing FlipFarm™ method to our exclusive New Zealand Deep Sea Giant Crab—is a product we have vetted, tested, and would be proud to serve ourselves.
6. One Year of Hustle, Ten Years of Groundwork.
In just over a year, we're proud to have become a key partner for some of Singapore's most prestigious hotels and restaurants. You'll find our seafood in the kitchens of Marina Bay Sands, Raffles Hotel Singapore, The Ritz-Carlton, Mandarin Oriental, Shangri-La, Pan Pacific, Conrad Centennial, Pullman Singapore Orchard, and The Fullerton Hotel Singapore.
This rapid expansion wasn't an accident. It's the result of the 10 years of groundwork we put in. The "wheel" was being built for a decade—in kitchens, at farms, and on P&L spreadsheets. We are still building, still reinforcing that base.
The New Standard of Partnership
This is our entire philosophy. We're not just a name on an invoice; we are an extension of your culinary team. We are the live seafood supplier we wished we had all those years ago.
We're Avant Marketplace. And we're here to raise the standard, together.
We're Not Just Your Seafood Supplier. We're the Partner We Wished We Had.
1. We're Suppliers Now. We Were Chefs First.
Before we were Avant Marketplace, we were you.
We spent over a decade on the other side of the pass. We weren't just chefs; we were managing F&B for high-volume hotels and running some of Singapore's most dedicated oyster bars. We are not just a new seafood supplier; we are a team of hospitality veterans who decided to build the solution to our own biggest problem.
2. We Know Your Pain. So We Built a Better System.
Because we've managed hotel restaurants, we speak the same language. We know your pain points, intimately.
We know the 2 AM text from the night-shift chef that the crab delivery is late. We know the P&L headache of a 15% "fresh" oyster waste that the old-school supplier just shrugs off as "part of the business." We know the stress of an F&B director asking why food costs are high but quality is inconsistent.
This old model is broken. It's transactional. It's a price list and a delivery truck, with zero accountability for your bottom line.
So, we built our live oyster and seafood supply chain to be everything the old-school model isn't. We built it to solve your problems.
3. We Go Beyond the Invoice.
Our job doesn't end at your receiving bay. When we partner with a kitchen, we bring our entire 10-year experience. We can't help it.
We'll walk through your restaurant for a meeting and immediately spot things.
"Your staff is presenting the oyster platter backwards. They're starting with the briniest oyster, blowing out the guest's palate."
"Your tank salinity is two points too high for these Pacific oysters. That's why they're stressed and dying in 24 hours."
We can immediately spot issues with operations, presentation, or menu items that are costing you money.
4. A "Free Consulting Team" That Believes in a Win-Win.
We're not here to just sell you a product. We're here to help you breakthrough. We don't mind borrowing you our eyes because we operate on a simple, long-term philosophy: if our clients do well, we will do well.
Who would reject a powerhouse team of former restaurant managers to value-add their business? It’s like having a free consulting team on retainer, offering valued advice to improve your operation without the six-figure consultation fee. We're here to help you cut costs, improve quality, and make your seafood program more profitable.
5. We Built Avant on an Uncompromising Standard.
We built Avant Marketplace to be the source for the top-tier live oysters and seafood we always wanted. This isn't just our "premium" level; it is the bare standard we deliver to every single client, every single day.
This standard is built on a decade of deep, obsessive knowledge.
Our Live Tanks: Our facility is not one big tank. It's a multi-system marine-grade lab. Our Atlantic Oysters (like Beausoleil) require different water parameters than our Pacific Oysters (like Fanny Bay or Kusshi). Our system is calibrated to each species' specific "merroir" to ensure zero stress, peak health, and maximum shelf life. This is how we guarantee a live product.
Our Knowledge: We know oyster seasons. We don't chase big brand names. We've seen suppliers push a famous "brand" of French oyster in the middle of its spawning season. The result? A milky, weak oyster that dies fast. We would never carry that. Instead, we'll source a lesser-known oyster from a colder water that is at its absolute peak of flavour and resilience.
Our Brands: We are not "traders" obsessed with moving boxes. We care about products, brands, and our shared reputation. Every single brand we carry—from the Marlborough Oyster with its game-changing FlipFarm™ method to our exclusive New Zealand Deep Sea Giant Crab—is a product we have vetted, tested, and would be proud to serve ourselves.
6. One Year of Hustle, Ten Years of Groundwork.
In just over a year, we're proud to have become a key partner for some of Singapore's most prestigious hotels and restaurants. You'll find our seafood in the kitchens of Marina Bay Sands, Raffles Hotel Singapore, The Ritz-Carlton, Mandarin Oriental, Shangri-La, Pan Pacific, Conrad Centennial, Pullman Singapore Orchard, and The Fullerton Hotel Singapore.
This rapid expansion wasn't an accident. It's the result of the 10 years of groundwork we put in. The "wheel" was being built for a decade—in kitchens, at farms, and on P&L spreadsheets. We are still building, still reinforcing that base.
The New Standard of Partnership
This is our entire philosophy. We're not just a name on an invoice; we are an extension of your culinary team. We are the live seafood supplier we wished we had all those years ago.
We're Avant Marketplace. And we're here to raise the standard, together.