After nearly two decades of leading his own restaurant ventures, chef Dylan Ong has taken a new direction by joining the local food and beverage group Creative Eateries in a senior leadership capacity. Ong, 39, closed his Franco-Asian restaurant The Masses and the Singaporean cuisine outlet Choon Hoy Parlor in early June before commencing his role at Creative Eateries shortly afterward.

The Masses, initially launched in 2017 on Beach Road before relocating to Capitol Singapore in 2024, was known for its innovative Franco-Asian fare. Choon Hoy Parlor, which originally took over The Masses’ former Beach Road location in 2024, also moved into Capitol Singapore in mid-2025. Ong quietly shuttered both establishments on June 1, opting not to hold any public farewell events or promotional closures, a strategy he described as silently bowing out amid rising operational costs and shrinking revenues.

Ong's previous venture, Saveur, began as a hawker stall serving affordable French cuisine in 2011 and expanded into several larger concepts before closing its final outlet in 2025. Ong departed Saveur in 2017 to focus on The Masses. Unlike common industry practice, Ong did not actively seek investors or stage a public farewell, and only his immediate team—some of whom have now joined him at Creative Eateries—were informed of the closures in advance. The existing restaurant spaces remain fully furnished, with arrangements in place for future tenants.

At Creative Eateries, Ong has assumed the newly created role of head of restaurants, overseeing 13 brands across an equal number of outlets. The group’s portfolio includes brands such as Bangkok Jam, Siang Kitchen, Suk-Ya, and Vineyard at HortPark. One of the recent initiatives under his leadership was the refurbishment and reopening of Barossa Steak and Grill at VivoCity in October, alongside the development of festive menus for all group outlets.

This appointment follows Creative Eateries’ acquisition by Asia White Knight Group in November 2025. Asia White Knight, an investment and operations entity led by director Adam Tan and chief marketing officer Andie Chen—a local actor and Tan’s brother—has outlined a three-phase expansion strategy aiming for $100 million in annual revenue within five years. Ong noted that certain restaurants in the group, including Taijimaya Yakiniku and Bangtin Cookbook, have been performing above initial projections.

Looking ahead, Ong is focused on team building and enhancing company culture, with plans for ongoing brand refinement and expansion slated for 2027. He anticipates a trend of independent chefs integrating into larger food and beverage groups amid an increasingly competitive market. With a lengthy career ahead, Ong has set a 12-year timeframe for transitioning into a mentorship role, balancing his professional ambitions with his role as a father of three.