The unique Battleship dish at Tash Tish Tosh features a crust designed like a ship's base, topped with beef chunks, tulang, and feta cheese. Founded in 2013 by Walid “Spyke” Allapitchay and Chef Nazihah “Naz” Ibrahim, the business has gained popularity within the Muslim community, thanks to its innovative fusion of Malay and American culinary elements.
Walid reflected on their journey, emphasizing the challenges faced in Singapore's competitive food and beverage market. Despite their success, he admitted that if they had fully considered the difficulties, they might not have ventured into this industry. Their initial culinary experiences began with home gatherings, where Chef Naz's creative dishes received enthusiastic praise from family and friends.
After launching their first stall at Best Hawa Restaurant on Onan Road, they introduced a menu featuring American-inspired meals, such as sandwich subs and buffalo wings, while blending in rich Malay flavors. The couple's dedication to their craft has solidified Tash Tish Tosh as a beloved brand, illustrating their commitment to innovative cooking and resilience in the face of adversity.