Published in Robb Report Singapore 1 May 2020
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Manoj Murjani has succeeded in putting a number of homegrown F&B brands on the world map. The entrepreneur shares the tricks of the trade, which includes taking criticism in his stride.
I FIRST MET Manoj Murjani at the Violet Oon Singapore outlet in Jewel Changi Airport, and was struck by his fascination for teas. Clad in a dark blue suit, the affable Murjani had me captivated by his sermon on the best ways to enjoy different kinds of teas, along with the foods to pair with them. He turned a mundane topic into a fascinating story. Clearly, he’s a great storyteller. Of course, he would be. Born to a family of intrepid entrepreneurs, Murjani has been surrounded by some of the world’s most prolific creative mavericks since the age of 11, including Andy Warhol, Michael Jackson, Ralph Lauren and Deepak Chopra.
Today, Murjani’s passion lies in the local culinary landscape. He serves as CEO of Group MMM, a luxury lifestyle group responsible for the success of homegrown F&B brands such as Janice Wong and Violet Oon Singapore. He also co-founded TWG Tea, serving as chairman and CEO of the local tea company from 2007 to 2012, and aided in growing the company from a tiny tea salon to a global multimillion-dollar empire. Murjani, indeed, is whipping up some magic on the city’s dining scene. What’s the formula for his success?
“I take criticism in my stride and am respectful of those who take the time to share their thoughts with me. I spend some time evaluating their comments and determine how I may use their feedback to make improvements going forward.
There is no specific colour to describe my career. In fact, it would be a blend of so many vibrant colours. I have lived many diverse lives across the globe and have been fortunate enough to have met people of various races and religions. That said, navy blue resonates mostly with the qualities I aspire to embody – well-defined, strong and possessing the ability to ‘complement’ any other colour.
The best meal I had recently, whilst in quarantine, was one prepared by my family. The in-house culinary team was led by my son Sameer. It was a decadent serving of two pastas: one served with freshly ground basil pesto and another doused in an arrabiatastyle sauce. They were paired with a side of glazed broccoli and a glass of Château Pichon Baron 2007.
A well-spent vacation is one where I’m able to spend quality time with my wife and three children. As life is so busy and fastchanging these days, time with my family has become more and more special.
Singapore’s culinary landscape is a bursting array of flavours brought by the amalgamation of various cultures and traditions, and this is what I love the most about the local food scene. Each of these traditions has shaped the F&B industry in its own way.
I have faced a myriad of challenges
in my career, from bullying and greed from those who are in positions of power, to the challenges arising from the COVID-19 virus. I have had to tap into my inner strength, faith and community so that I can continue to lead by example – both for my family and the people who need my support in this business.”
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