The RERG Authors
Nat founded Rubbish Eat Rubbish Grow (RERG) in 2010 as a rebellious counterpoint to Singapore’s overly polite, overly commercialised food writing scene – the kind where everything was “to die for” and every sponsored meal magically tasted amazing.
He wrote what he actually tasted:
Good is good. Bad is bad. No need to drama.
That blunt honesty became RERG’s trademark.
Over the years, Nat built RERG into one of Singapore’s most trusted independent food voices, bagging collaborations with major brands like McDonald’s, KFC, and countless F&B groups, while still insisting on anonymity, paying for his own meals (most of the time), and retaining full editorial independence. His reviews were funny, occasionally cutting, deeply personal, and above all, real.
Though he no longer writes as frequently, Nat remains a core voice of RERG.
He contributes when he has something worth saying – food memories, cultural commentaries, unfiltered takes, and the occasional brutally honest restaurant review that reminds readers why RERG earned its reputation in the first place.
He is the perfect embodiment of RERG’s founding philosophy:
Eat everything. Fear nothing. Say it as it is.
The Rubbish Eat Rubbish Grow Editorial Team is a small but fiercely opinionated group of writers, researchers, designers, and cultural observers dedicated to telling the truth about food and not the PR version.
We are not influencers.
We are not marketers.
We are not here to “beautify” anything.
We’re here to write; honestly, intelligently, and with enough bite to keep Singapore’s food culture interesting.
Our team spans former journalists, food enthusiasts, industry insiders, cultural writers, and the occasional F&B professional who knows exactly what happens behind the kitchen doors. Together, we cover everything from street-side hawkers to high-end omakase, design philosophies to dining economics, closures to cultural shifts, and the deeper stories behind what Singapore eats.
What unites us is one simple belief:
Good food deserves honesty. Mediocre food needs honesty even more.
And Singaporeans deserve writing that goes beyond “so yummy!!”
The Editorial Team upholds RERG’s founding principles, integrity, independence, and a no-nonsense approach to food writing. Whether we’re unpacking an F&B trend, documenting hawker history, analysing why restaurants fail, or reviewing a new opening, we write with intention and context, never hype.
We are the next chapter of RERG’s evolution:
a modern, multi-voice editorial team bringing sharp cultural commentary, thoughtful long-form articles, and grounded food writing back to the Singapore media landscape.
No fluff. No fear.
Just real stories, real opinions, and real flavour.
Bay San is a traveller driven by taste. He has flown, walked, queued, and wandered his way through kitchens and dining rooms around the world in search of food that matters – not the loudest, not the trendiest, but the dishes that stay with you long after the meal ends.
He doesn’t care what people think they should like. He cares about what’s actually good. That honesty shapes his writing. He doesn’t dress things up, doesn’t flatter for the sake of it, and doesn’t bother with drama. When a dish deserves praise, he gives it simply and decisively. When it falls short, he says so plainly.
His voice is direct with moments of quiet poetry, the kind that appears only when the food calls for it. He has a knack for spotting the one or two dishes in any restaurant that truly shine — the ones worth crossing a city for, sometimes a country.
For Bay San, good food is a clear, undeniable truth. And on Rubbish Eat Rubbish Grow, he shares that truth exactly as it is.
Celest Tan writes about food the way she experiences it: thoughtfully, observantly, and without shortcuts.
She is less interested in hype and more interested in why something works – the balance of flavours, the intent behind a menu, the quiet decisions that separate a good dish from a forgettable one. Where others rush to label things as “must-try,” Celest pauses, tastes again, and asks harder questions.
Her writing carries a calm authority. She doesn’t chase trends or repeat talking points. Instead, she focuses on clarity: what a dish is trying to do, whether it succeeds, and whether it’s worth your time and money. When something is excellent, she explains why. When it isn’t, she doesn’t soften the truth.
Celest has a particular sensitivity to craft – technique, sourcing, restraint, and the invisible labour behind food. She notices when a restaurant understands its own identity, and when it doesn’t. She’s equally comfortable writing about humble meals and refined dining, as long as there’s intention on the plate.
On Rubbish Eat Rubbish Grow, Celest contributes pieces that are reflective but never indulgent, critical but never cruel. Her voice brings balance to the editorial mix – proof that honesty doesn’t have to shout to be sharp.
She writes for readers who care about food beyond surface-level excitement, and who believe that good food culture is built on discernment, not exaggeration.
In a media landscape full of noise, Celest Tan writes with restraint.
And that, in itself, says a lot.
J.C. Yue is a travel writer shaped by years of constant movement and time spent almost entirely on the road.
For over a decade, she has supported her boss across global destinations, gaining rare, behind-the-scenes exposure to luxury hotels and high-end hospitality. Today, she spends little time based in Singapore, and when transiting through the city, she chooses to stay almost exclusively in five-star and luxury hotels.
As a contributor to Rubbish Eat Rubbish Grow, J.C. Yue shares stories that go beyond the typical tourist attractions, offering a unique look at luxury travel and the moments that make it meaningful. She pays attention to the subtleties of service, space, and atmosphere; the details that define a hotel beyond its star rating.
Alongside hotels, J.C. Yue occasionally shares insights into her experiences dining at higher-end restaurants, approaching food with the same quiet, thoughtful lens she brings to hospitality.
Her voice is for readers who care about travel with substance: honest, reflective, and always grounded in real moments that resonate with readers who seek more than just the surface.