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Joyce's.  Philosophy

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Being true to our name, "Back2Basic" reminisce back to the time where

natural ingredients and techniques are used to

handcraft food, create flavours and nourish one's body.

"Back2Basic" 返璞歸真 is a CONCEPT that encompasses 4 philosophies:


WakaMama is a sustainable vegan restaurant and workshop that offers healthy, eco-friendly options for customers. Their menu includes whole foods, gluten-free, nut-free, soy-free, Raw vegan, low FODMAP, and Allium-free/Jain options.

Social Enterprise

WakaMama is a socially responsible vegan restaurant and sustainable living workshop that supports local suppliers and provides vocational training for individuals with special needs.

Plant-based Food

Raw Chef Joyce's passion for fermented vegan foods stemmed from her desire to improve her sons' health. She discovered not just what we daily use but also what we consume has direct impact on both our health and the planet.

Autism &
Pet Friendly

Support difference and to represent autism awareness & pet-friendiness, Chef Joyce prepared all food using rainbow colour, colourful ingredients, and added a pet friendly menu for petlovers.

Joyce's Philosophy

"Back2Basic" 返璞歸真 is a CONCEPT that encompasses 4 philosophies: (1) sustainability, (2) social enterprise, (3) fermented plant-based food, and (4) Autism & Pets friendly. In short is a whole “Sustainable Lifestyle” since 2015. Overall, "Back2Basic" is a concept with great choice for anyone looking for a more sustainable, health-conscious, and socially responsible lifestyle. Back2Basic is much more than just a place to eat or shop. It represents a way of life, a philosophy that urges us to return to the core values of nourishing our bodies, connecting with our communities, and protecting our planet. We believe that by embracing the principles of sustainability, social enterprise, fermented plant-based food, and Autism & Pets friendly, we can inspire a sustainable lifestyle for generations to come. Our name, Back2Basic, brings to mind a sense of nostalgia for a time when food was made by hand, with natural, unprocessed ingredients free from harmful chemicals. Our menu offers a range of whole foods that are allium-free, gluten-free, nut-free, soy-free, and raw vegan low FODMAP options. Our food is made with a hands-on approach that prioritizes animal cruelty-free vegan ingredients, whole plant-based, or fermented raw vegan products, and personal home items. We are dedicated to supporting our community by providing sustainable workshops and vegan cooking classes for families who want to adopt a more eco-conscious lifestyle. Our aim is not only to promote healthy eating habits but also to encourage mindful and sustainable choices that will benefit our planet and future generations. At Back2Basic, we take pride in creating food and home products that are both healthy and sustainable, while also supporting social causes that are important to us. We invite you to join us on this journey towards a better future, embracing a more mindful and environmentally conscious lifestyle with Back2Basic. Whether you want to improve your diet, reduce your carbon footprint, or simply enjoy delicious food made with love and care, Back2Basic is the perfect choice for you.


PURPOSE - 藍天白雲

Back2Basic aims to create a more environmentally conscious and socially responsible food culture & lifestyle for the future generation. The name “Back2Basic” reflects a return to a simpler way of living, free from processed foods, chemicals, and preservatives. By adopting a "Back2Basic" lifestyle, one can improve their diet, health and overall wellbeing, while also helping to sustain the planet’s resources for our next generations.

Why Vegan Choice ?

Joyce strongly believes that vegan food is eco-friendly and can play a crucial role in reducing pollution, and most importantly, in putting an end to animal cruelty. She sees everything as interconnected with our Mother Nature and is passionate about promoting a lifestyle that is sustainable and compassionate.


Meaning of WakaMama?

The food serves at Back2Basic is operated under the name "WakaMama" diverse from "Ikigai" 生き甲斐 i.e. "a reason for being" is a Japanese concept referring "gives a person a sense of purpose, a reason for living". Waka = wa ka ka (happy) & Mama = Mother’s cooking. Since 2020, WakaMama diverse from savoury food to healthy delicious dessert, as well as their signature frozen kombucha mocktail, kefir Lassi, Fermented Nuts Cheese, Chocolate Bon Bon and Kefir Cheesecake (Gluten-Free Nuts Free Soy Free Vegan). Wakamama is a 100% Vegan (gluten-free) focus in Artisan plant-based sashimi sushi and sake pairing in Japanese tasting menu "Vemakase" Private Dining. As for sustainable vegan food, "Back2Basic" (WakaMama) is committed to serving 100% plant-based and gluten-free cuisine since 2020. Their fermented whole plant-based dishes offer a range of health benefits, including improved digestion, boosted immunity, and increased nutrient absorption. Our menu reflects our commitment to sustainable, eco-friendly practices. Overall, "Back2Basic" is a concept with great choice for anyone looking for a more sustainable, health-conscious, and socially responsible lifestyle.


Raw Chef Joyce was originally inspired to create fermented vegan foods when her sons began struggling with various health issues in 2011. In her quest to help her sons, Joyce studied extensively and discovered that their health was not only impacted by their diets, but also by the home products they were using. As she delved deeper into the subject, she saw that it was not just her sons' lifestyles that needed to change, but the entire planet's. Joyce became passionate about the idea that everything we consume, from the food we eat to the products we use in our homes, has a direct impact on both our health and the health of the planet. "Joyce has been teaching the art of fermenting foods and drinks since 2015, both from her home and a function room. Her expertise spans a wide range of fermented delights, from Kombucha, Water Kefir, Milk Kefir, and Amasai yogurt to natural yeast bread, sourdough, ginger bugs, cheese, butter, kimchi, sauerkraut, vinegar, grades wine, miso, tempeh, soy sauce, natto, koji, shio koji, amasake, and more. Joyce's interest in fermentation stems from her desire to improve her son's health, and she has pursued this passion through self-teaching and trial and error."



This is a name coined by Raw Vegan Chef Joyce's sons, which means 'vegan Omakase'. We have decided to name it the Tasting Menu / Degustation instead. The theme of our current menu is Shojin Ryori, which is a Japanese/Korean Temple Food known for its clean and natural culinary skills. This menu is suitable for Jain, allium-free, oil-free, low-salt, and contains no added sugar audiences. Same as usual, Omakase is a Japanese phrase that means 'I'll leave it up to you”, Chef will curate food by season and availability and design food, meaning customers will be surprised by the chef and not knowing what they are going to eat till they arrive at the restaurant. When coming to Wakamama you will enjoy whatever food Chef Joyce prepared. The menu is just for reference.

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