Established in 1998, Sinma started off as a humble stall with just seven staff members selling frog porridge in Geylang Lorong 7. Thanks to the support of our loyal customers, we were able to expand our business just after two years. We shifted to a new location in nearby Geylang Lorong 3, where it has remained ever since. The new restaurant is four times the size of the original, and is able to serve hundreds of diners at a time.

As the freshness and quality of our products are of paramount importance, we have working partnerships with several reputable suppliers who provide us with seafood from all over the world. With the variety of ingredients sourced, we offer more than 150 different dishes. From Chilli Crab to Mango Red Grouper to Dong Po Meat, we are sure you would be able to find something to satisfy your palate and make your tastebuds tingle.

We currently employ 17 chefs and 50 waiting staff. With such a substantial number of staff, we are sure you will enjoy a pleasant and yummy gastronomical experience and at the same time, prompt and pleasant service.

Johnny Tan, 50
Director

The entrepreneur and visionary behind the business, Johnny epitomises the rags-to-riches story. He founded the restaurant as a modestly-sized establishment in Geylang Lorong 7 in 1998, armed with only some carefully-accumulated savings, a steely determination and a passion for good food. Using the location as his inspiration, Johnny decided to incorporate 'G7' into the restaurant name. With a reputation for serving delicious food at reasonable prices, the business prospered as people of different races and nationalities patronised the stall.

In 2000, Johnny decided to expand the business. Re-locating to a much bigger restaurant at nearby Geylang Lorong 3, Johnny was able to fulfil his dream of sharing good food with the masses. This dream is something he feels very strongly for, given his humble beginnings.