Perfect fried rice in two minutes, thanks to robot pans
Bowl & Bowl, the first robotic fried rice restaurant from Singapore, has finally reached Manila, bringing with it a high-tech approach to a staple Asian dish.
At the core of this innovation is chef Yang Ming, the founder and mastermind behind the brand.
“In 2014, our prime minister encouraged the use of robotics to solve labor shortages. That’s when I got the idea,” he recalled.
Since then, Ming has spent years refining the technology. “You need to transfer knowledge to the robot, just like a master chef trains his student,” he told Lifestyle. “If you don’t understand fried rice, you won’t know how to calibrate the machine.”
According to Ming, it took nearly three years of testing, recalibrating, and adjusting to achieve the level of precision required for a consistently high-quality dish. “I had to throw away hundreds of frying pans just to get the right one,” he said. “If the pan isn’t right, the fried rice won’t be right.”
Bowl & Bowl’s expansion into the Philippines was driven by market potential.
“Some people look at the Philippine economy and say it’s struggling, but I see potential,” Ming declared. “In Singapore, we have around 5.8 million people. In Manila alone, you have between 15 and 18 million. You walk into a restaurant at any hour and you’ll find people eating. That tells you everything.”
Always eating
Ming noted that dining out is deeply ingrained in Filipino culture. “When you go to restaurants, no matter what time of day, there are people there,” he observed. “The middle class is growing, and the economy continues to improve.”
Even before its official launch, Bowl & Bowl had already attracted interest. “We signed up four franchisees before opening,” Ming shared.
One of the brand’s key innovations is its use of artificial intelligence (AI) in cooking. “The robotic machine is not here to replace humans, but to serve us,” Ming clarified. “It’s about consistency. No more ‘sick days’ or ‘I’m quitting’—just perfect fried rice, every time.”
Each robot functions as a single cook, allowing businesses to scale up operations by simply adding more units.
“One bowl of fried rice takes two minutes,” Ming said. “With five special robots, we can serve five guests in two minutes. People don’t want to wait 10 or 15 minutes for food. The speed is important, so is the consistency.”
A major factor in achieving authentic fried rice flavor is the presence of wok hei—the smoky, slightly charred aroma associated with expertly stir-fried dishes. “Wok hei is science, art, and magic combined,” Ming explained. “We won’t tell you how we get it, but just know—it’s there.”
Patented design
He attributed this to Bowl & Bowl’s patented frying pan, developed through extensive testing.
“We spent a lot just to develop the mold for our frying pan. Other companies have tried to make their own versions, but they don’t have the knowledge of a chef. They don’t know how to calibrate the machine,” he said.
Ming further explained the importance of the pan’s design: “Taichi is involved in cooking fried rice. You push the rice to the center, and that contains the heat. You continue doing that until it’s cooked. The heat stays until the rice is served, and when you scoop it, that’s when the aroma is released.”
He added: “The pan we use is made from a mixture of different composite materials—we can’t disclose exactly what they are.”
Bowl & Bowl’s Philippine expansion will focus on key locations, including Alabang, Makati, and SM Mall of Asia.
“We help franchisees find the right location and assess its potential,” said Ming said a day before he opened the first Bowl & Bowl kiosk at Lucky Chinatown in Binondo.
As for the technology, Ming remains confident of its durability.
“Our technology comes from Canada, and we’ve been using the same machines for five years without problems,” he said. “They’re durable and only need maintenance every three months. Once we have more outlets, we’ll have a service center here in the Philippines.”
Beyond fried rice, Bowl & Bowl has plans to introduce more dishes. “In Singapore, we also serve noodles and congee,” Ming shared. “We can do the same here. That’s why we’re called Bowl & Bowl.”
With its robotic technology, patented frying pan, and years of culinary expertise, Bowl & Bowl is bringing a new approach to quick-service dining in the Philippines. “This is just the beginning,” Ming declared.
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