Singapore's heritage tailors seek new suitors
Master tailor Chung Chi Kwong, founder of Meiko Tailor, and his daughter Adele Chung, founder of Uncommon Hem by Meiko Tailor, at their new atelier in Boat Quay. ST PHOTO: GIN TAY
SINGAPORE – The new outpost of 48-year-old business Meiko Tailor gives the lie to fusty notions of old-school tailoring.
Entering the space at Boat Quay that opened in June, one sees the big window looking out on the river, wood flooring, trendy furniture with round edges and a bean-shaped settee 'for conversation', says heir apparent Adele Chung.
The 49-year-old former marketing communications professional is behind the modish feel of the place. It is unusual on two counts: as an expansion and as a play for the women's market.
For peers of Meiko Tailor's founder Chung Chi Kwong, 76, who still keep their own tailoring shops, downsizing and moving to cheaper addresses are more familiar arcs.
The menswear specialists tend to be chary of the saturated women's market too. But three in 10 Meiko clients are women, says Ms Chung, who joined her father's business in 2018.
About half the shop floor is devoted to made-to-measure samples of women's clothes, under a new sub-label designed by Ms Chung, who dares to mix prints and fabrics, and brighten classic garments with non-standard colours. A case in point: a periwinkle blue double-breasted blazer.
Named Uncommon Hem, the line is fashioned from surplus luxury fabrics and also comes in a men's range.
Yet the quirky, casual offerings do not displace its cornerstone – the bespoke suits. They are still cut by Mr Chung, then canvassed and stitched by hand, right down to the internal padding. 'We are very traditional here,' says Ms Chung.
This tension between the old ways and new tastes is at the heart of Singapore's legacy tailoring scene. As its veteran players mark grand anniversaries this SG60 – most with 40 years to their names – they reach a critical point in succession, but are at odds on how much to change.
Tailoring's glory days
On the occasion of their 145th anniversary, the old guard of elite local tailoring find their numbers much reduced.
The Singapore Master Tailors Association estimates that there were up to 5,000 tailors here in the decade before ready-made apparel took off in the 1980s. Now, it puts the figure at 1,000 – shrunken but still kicking.
Says the group's chairman Eric Chia: 'As long as you want a suit that fits, you need a tailor because every body is different.'
The association – a chapter of the World Federation of Master Tailors – once had 500 members at its peak in the 1970s, says a sharp-suited Mr Chia. Now, they are 47, with an average age of 60.
But even with no new blood since their youngest recruits – two millennials who joined six and eight years ago – the ageing clothiers sense they must discriminate.
Gone are the days when a tailor had to be Chinese, referred by a member and pass an in-person 'practical' judged by a panel of five to 10 masters to enter the ranks. Yet, novices looking to turn a buck on shoddy cutting, drafting, sewing or quality control are still duly rebuffed.
From their modest base in a Geylang walk-up, the group of menswear specialists holds the line on 20th-century standards.
The place is a record of past glory. In the corner is a cabinet of trophies from decades of international contests and on the walls are newspaper clippings.
The old hands behind the loot say they know their skills are valued, more so post-pandemic, when local clientele grew to fill some of the orders once fed by expatriates that Covid-19 repatriated.
The encouraging trend is spurred on by a fitness craze that has produced more beefy men who strain at standard sizing, and a pool of bankers and menswear heads who rail against nosediving corporate dress codes.
Trouble is, says 60-year-old tailor Betty Fong, these young men coming in speak a different language.
They can throw such disarming questions as 'what is the difference between hair canvassing and fusing?', she says, chalking it up to the internet's store of jargon. 'I can't even answer because the terms they use are different from us. When I try to explain, they don't get it either.'
It is an issue of milieu, one that old-timers here approach at different tilts and with uneven success.
When old meets new
Modernisation can be a long game for this craft-centred trade.
Leading the pack is the biggest and oldest name in heritage tailoring, CYC Tailor, which turns 90 in 2025.
Its third-generation boss Fong Loo Fern, 71, ditched the heavy interiors of the traditional shop as early as 2003, going for a bright, airy studio look at its former Raffles Hotel flagship.
CYC Tailor's third-generation boss Fong Loo Fern ditched the heavy interiors of the traditional shop as early as 2003, going for a bright, airy studio look at its former Raffles Hotel flagship.
ST PHOTO: GIN TAY
Mrs Fong gestures to the open vibe of the brand's current Capitol store, owing to the large floor space, and the white lighting assuring shoppers of their fabrics' true colour. It is all by design, she says. 'I like to surprise people.'
The real coup might be CYC's branding, simultaneously leaning into the high luxury of bespoke suiting, while also selling ready-to-wear T-shirts.
Its apex product, the custom suit, ranges from $1,300 to $12,000 for a Holland & Sherry fabric woven with 22-karat gold. It is one of 6,000 textile options, from mills like Belgium's Scabal and the rarer Standeven from Britain.
The $39 fully cotton tees are a bestseller. Gurkha pants, outerwear, casual and dressy shirts also come ready-made.
Granddaughter of founder Chiang Yick Ching, Mrs Fong made savvy moves upon taking over the family firm in 1992, when sales of the off-the-rack shirts it had become known for were in the pits.
Then, the former business analyst had introduced an electronic point-of-sale system and computerised customer records in line with a renewed focus on pedigree tailoring.
It would be years before the brand gained cachet as Mr Lee Kuan Yew's shirtmaker. It was a story Mrs Fong sought permission to take to the press in 2001 when the founding prime minister's wife Kwa Geok Choo gave his old CYC tops to be displayed in an exhibition by the brand. One pin-striped number is framed in-store.
CYC's mojo seems to lie in a mix of shrewd leadership and the tangible luxury of clothing proven to last. A 50-year-old lemon-yellow shirt casually draped over a sewing table in-store is unmarked, looking and feeling like new.
Lower-cost outfit Ehkay Corner Tailors – with more than 40 years to its name – has 30 seamstresses , the same number as CYC. It also has a social media manager on the payroll.
Search-engine optimisation and TikTok, Instagram and Facebook pages are all taken care of. It is crucial work, says owner Dinesh Nandwani.
'Now, when you go to a restaurant, you're going to read up on it first. You're not just going to walk in. That's what customers do.'
His wife Hina Nandwani, the brains behind their early social media strategies, says results were almost instant when she began to update their pages on a fixed schedule during the pandemic. 'We got more calls, and the minute we opened doors after circuit breaker, we had an appointment.'
She adds: 'We have never paid for advertising. All our good reviews are genuine.'
Sign of the times
But these legacy tailors' fluent reading of the times are more exception than rule among the greying cohort.
Among the old crew of the Singapore Master Tailors Association, a website may still be a leap, depending on whom you ask.
Sixty-year-old member Kelvin Chan, a cutter of some bravura, has no online presence but a Facebook page last updated in 2019.
Only an overzealous Google search will drag up the media coverage of his shop, Tailor Chan, as a go-to for classic suiting since the time of its first owner – his father – or his time as a judge in Asian cutting competitions.
For jackets, he goes for sleeves ending at the base of the thumb, a la Savile Row rules. For marketing, word-of-mouth.
Says Mr Chia : 'Social media for us is a form of self-promotion. Some of us are old school, we don't believe in that.'
In any case, some degree of renewal is guaranteed for the quality tailor, who tends to inherit the loyalty that his diehard customers pass down to their sons.
Singapore also offers a counter case to time's assault on tradition in the Nonya kebaya.
The traditional Perankan dress' cachet has surged in the last 10 years or more – after an age of relative quiet in the later decades of the last century – buoyed by its Unesco inscription and popular local productions like The Little Nyonya (2008 to 2009) and 2025's Emerald Hill – The Little Nyonya Story.
Kampong Glam outpost Toko Aljunied, established in 1940, has since the 1980s sold custom Nonya kebaya sets – the work of media-shy seamstress Radiyah Aljunied, 68 – on top of its ready-mades.
Though competition has stiffened since, Ms Radiyah, still bent over the voile cloth of a Nonya top, says orders have stayed constant. She can even transfer the intricate embroidery onto a bigger top, a request frequently made by women who inherit their svelte mother's garment.
Her sister Zahra Aljunied, who helps run the Aljunied family's store, says the increased interest has also prompted a new stock of modernised kebaya bottoms, like one shaped like a skater skirt.
Madam Zahra Aljunied, daughter of the second-generation owner of Toko Aljunied.
ST PHOTO: LIM YAO HUI
Succession woes
About the only things this patchwork class of tailors can agree on are a rise in buff men and the uncertainty of succession.
On one level, family businesses are a hard sell to the next generation. Even bigger names, like CYC's Mrs Fong and Meiko Tailors' Ms Chung, were initially resistant and took years-long detours to the helm.
Mrs Fong says she returned to the business after a career at the American embassy in Singapore partly because no one else would, out of duty that 'can also be called passion'.
The next CEO need not be a Chiang, she adds, referring to her maiden family name.
Ms Chung, based in Shanghai until 2017, returned and later joined the business to boost the profile of her ageing father, whose masterful work she thought deserved greater recognition.
The bigger loss to the craft is finding fewer committed takers.
It used to be that every tailor would apprentice for one to five years. Now, the rare students who go to Tailor Chan's Mr Chan drop out after the three to six months it takes to learn the basics of making shirts and trousers, he says.
Then, they are off to set up their own shops, more eager to do the front-line work of sales.
The veterans tut at upstarts known to outsource orders to Vietnam and whisper of businesses started by amateurs with no training under existing tailors.
They groan at the plunge in serious aspiring tailors, but Mr David Deepak Nandwani says he understands the young's disinterest.
'They have more options now. The cost of living has gone up and salaries have gone up two, three times for other jobs. But for tailors, it's increased maybe only 50 per cent since the early 2000s,' says the 59-year-old, who runs tailoring business Mysingaporetailor.com.
Mr David Deepak Nandwani and his daughter Nisha representing Singapore at the Federation of Asian Master Tailors Fashion Show in Daegu, South Korea, in 2018.
PHOTO: COURTESY OF DAVID NANDWANI
At the same time, tailors report costs rising by some 300 to 400 per cent in the last 10 years. More recently, rents have gone up 'maybe 50 per cent' since the pandemic, and Russia's invasion of Ukraine raised prices of fabrics imported from Europe, says association chair Mr Chia.
But no veteran wants to retire, he adds.
They know it takes a lifetime to discipline cloth. It starts from taking the measure of a customer with a glance, with tape, then queering the cut to his peculiarities – the angle of the shoulders, size of hands, job and lifestyle – all the minutiae that go into notes kept like medical records.
Says Mr Chan: 'Even identical measurements cannot be cut the same way.'
A 36-inch chest measurement might be the result of a big or hunched back. To make the clothes fit, the tailor has to solve the puzzle in the pattern he or she draws for the finished product.
In competitions, tailors do this for 'misshapen' models, says Mr Chan. Each has their own methods, 'trade secrets' shaped by experience that cannot be communicated, only taught or lost forever.
Join ST's Telegram channel and get the latest breaking news delivered to you.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Business Times
5 hours ago
- Business Times
China's rare earths are flowing again, but not freely
[BEIJING] The threat of mass shutdowns across the automotive supply chain is fading as Chinese rare earth magnets begin to flow, though automakers and suppliers say production plans still face uncertainties and a continued risk of shortages. European suppliers have received enough licences to avoid the widespread disruptions predicted earlier this month but hundreds of permits remain pending, said Nils Poel, head of market affairs at supplier association Clepa. The rate of issuance is 'accelerating' and has risen to 60 per cent from 25 per cent, he said, but cases where the end users are based in the US, or where products move through third countries like India, are taking longer or not being prioritised. 'Overall the feeling is that we probably will still have production in July and that the impact will be manageable,' he said. 'Maybe here and there a production line will be affected, but we have avoided that for the moment.' On Friday (Jun 27), Ford chief executive Jim Farley said during an appearance in Colorado that the company has had to shut down factories over the past three weeks because of magnet shortages, without elaborating. BT in your inbox Start and end each day with the latest news stories and analyses delivered straight to your inbox. Sign Up Sign Up Volkswagen said in a statement to Reuters its supply of rare earth components was stable while rival Stellantis said it had addressed its immediate production concerns. China restricted exports of seven rare earths and related magnets in April in retaliation for US tariffs. Three months later there remains huge uncertainty about how it intends to police its opaque and complex export licensing system. Since the restrictions were imposed, rare earth magnet exports from China have fallen roughly 75 per cent, forcing some automaker production lines to halt in Asia, Europe and the US. The White House said on Thursday it had signed a deal with China to speed up rare earth approvals without providing details. Beijing said hours later both parties had confirmed details of the deal struck in London earlier this month, which was meant to resolve the rare earth issue, and it would process export licences in accordance with the law. Neither party detailed any changes to the existing export licensing system. US Treasury Secretary Scott Bessent said in an interview with Fox Business Network on Friday that, under the agreement announced on Thursday, rare earth shipments to the US from China would be expedited to all companies that have previously received them on a regular basis. 'I am confident now... the magnets will flow,' Bessent said. 'This is a de-escalation.' Two weeks ago the car industry was in a 'full panic', but licence approvals by China have sped up and there is now less threat of a sudden stop, according to an executive at a leading US automotive supplier and a source with knowledge of the supply chain at a major European carmaker. Both asked not to be named because of the sensitivity of the issue. China is approving the 'bare minimum' of critical licences for European firms to avoid production stoppages, a European official told Reuters, also speaking on condition of anonymity. US magnet maker Dexter Magnetic Technologies, which has defence clients, among others, has received just five of 180 licences since April, CEO Kash Mishra told Reuters, adding those were intended for non-defence sectors. 'It's an extended delay,' he said. 'It's 45 days trying to get the paperwork right for the supplier, and then it's 45 more days or so before any licences are granted.' REUTERS

Straits Times
a day ago
- Straits Times
Former head of major Chinese airline under graft investigation
Mr Liu Shaoyong, who headed the airline from 2009 until 2022, is being investigated for 'serious violations of discipline and law'. PHOTO: AFP Former head of major Chinese airline under graft investigation BEIJING - The former head of China Eastern Airlines is under investigation over corruption allegations, two Chinese anti-graft bodies said on June 28. Mr Liu Shaoyong, who headed the airline from 2009 until his resignation in 2022, is being investigated for 'serious violations of discipline and law', the Central Commission for Discipline Inspection and the National Supervisory Commission said in a statement. The Shanghai-based airline, primarily owned by the Chinese government through its parent company, is one of the three largest Chinese airlines. Mr Liu was credited with turning the carrier around after it posted record losses before he was appointed. China Eastern Airlines under his leadership merged with Shanghai Airlines and joined the SkyTeam airline alliance, strengthening its position in domestic and international markets. Mr Liu also led another one of China's major airlines, China Southern, before taking the reins of China Eastern. Chinese President Xi Jinping has waged an unrelenting crackdown on corruption since coming to power over a decade ago. Proponents say the policy promotes clean governance but others say it also serves as a means for Mr Xi to purge political rivals. AFP Join ST's Telegram channel and get the latest breaking news delivered to you.

Straits Times
a day ago
- Straits Times
The 2025 F&B roller coaster – so far, so dizzying
Wala Wala Cafe Bar might end its 32-year run at Holland Village before its lease runs out at the end of 2025 PHOTO: WALA WALA SINGAPORE – Restaurant chains you thought were bulletproof have had to shut down outlets. Your Instagram feed is populated with posts from restaurants saying goodbye. Even that food kiosk in the mall, the one which attracted long queues when it opened, has vanished. If 2024 was a bad year for restaurants, 2025 is shaping up to be no better, judging by what has been happening since the year began . Popular Chinese hotpot chain Haidilao closed three heartland outlets recently. Leading restaurant groups like TungLok, with over 20 restaurants in Singapore; and Japan Foods Holding, with more than 70 restaurants under brands such as Ajisen Ramen , Extra Virgin Pizza and Tokyo Shokudo, are in the red for financial year 2025. Casualties have included Crystal Jade La Mian Xiao Long Bao's 20-year-old outlet in Holland Village, which shutters on June 30; modern European restaurants Imbue in Keong Saik Road and one-Michelin-starred Poise in Teck Lim Road; and steakhouse Wild Blaze in Tras Street. Crystal Jade La Mian Xiao Long Bao at Holland Village (left) and steak house Wild Blaze in Tras Street. PHOTOS: CRYSTAL JADE GROUP, WILD BLAZE Holland Village nightspot Wala Wala Cafe Bar may close after 32 years, before its lease is up in end-2025. Chains such as Eggslut, Manhattan Fish Market and Burger & Lobster have also packed up in Singapore. Japanese restaurants and chains, ever-so-popular with diners, have also taken a battering. Ramen chain Kanada-Ya, with three outlets, has exited Singapore. Konjiki Hototogisu closed three of its six outlets. Hokkaido Ramen Santouka called it quits after 17 years here. Souffle pancake chain Fluff Stack, with five outlets, is gone too. Even food kiosks located in areas with high footfall have been felled. Har Har Chicken, which sells prawn paste chicken, closed its three outlets barely a year after its debut. Pain points In 2024, the number of food businesses that went belly up – 3,047 – was an almost 20-year high. It was surpassed only in 2005, which saw 3,352 closures. Still, more than 3,790 new food businesses started up in 2024, according to the Accounting and Corporate Regulatory Authority (Acra). The numbers for 2025, which run until May, seem to indicate things are better. In those five months, 1,642 new food businesses started up, compared with 1,568 in the same period in 2024. Closures in 2025 have so far totalled 913, compared with 1,348 as at end-May 2024. In January 2025, the number of closures amounted to all of three, but this figure jumped to 612 in February. On its website, Acra said the low January figure came about because it had suspended its periodic exercise to remove dormant companies and business entities that had failed to renew registrations. This practice resumed in February. It added that fluctuations in the numbers from March to May are due to the migration to a new system. The numbers are expected to 'normalise' from September, said Acra. Official statistics aside, restaurant owners and chefs who would give figures say takings are down 10 to 30 per cent from 2024 . They cite the usual reasons for the state of play : high operating costs, including rent and utilities; and a lack of manpower, skilled or otherwise. Chef Louis Han, 35, who runs one-Michelin-starred Nae:um in Telok Ayer and Korean grill restaurant Gu:um in Keong Saik Road, laments the dearth of manpower and young talent he can groom. 'We hope hospitality and culinary talent who are still studying or in their first few years of work can build a bit more hardiness to face the F&B industry's idiosyncratic challenges,' he says. 'It's easy to find reasons to give up a career in F&B, but with a bit of patience and time, they can also see the achievements and growth.' Another restaurateur, Ms Karen Cheng, 49, co-owner of The Gyu Bar, Ichigo Ichie and Mare Hachikyo Singapore, says no-shows – diners who make reservations but do not show up – are a problem. 'In some cases, we see up to 30 per cent of diners not turning up, which greatly impacts us – not just financially, but operationally as well. We hope diners understand this is a particularly demanding period for the industry. There are many behind-the-scenes pressures that may not always be visible.' For chef Dylan Ong, 38, who owns The Masses and Choon Hoy Parlor, both at Capitol Singapore, the bugbears are high operating costs, the manpower crunch and competition from overseas brands coming to Singapore. Indeed, competition comes not just from overseas brands. F&B chat groups are rife with complaints about private dining businesses. Operators turn their homes into mini restaurants and cafes, with some charging as much as, if not more than, restaurants. And yet, they do not have to contend with high rents, strict scrutiny from regulatory bodies and other obligations registered businesses have to deal with. The wanderlusting Singaporean is not helping either, with the strong Singapore dollar prompting people to spend overseas. Ms Bing Blokbergen-Leow, 51, who runs GastroSense, a brand and communications consultancy with mainly F&B and hospitality clients, says: 'People dining out often don't see value, which has been a problem in our industry for a long time. When overseas, a simple piece of cake or a cup of coffee feels more worthwhile, partly because they may be cheaper. 'But here, those same items don't seem to carry the same value, and consumers are hesitant to spend the money to enjoy them. In other markets, restaurants with accolades are doing well. Cities like Bangkok, for example, offer a more vibrant scene at lower prices, reinforcing the perception that Singapore lacks the same value.' Global tensions – including uncertainties over trade and pending tariffs, the ongoing Russia-Ukraine war and Israel-Iran conflict – have made people cautious about spending. Mr Daniel Sia, 49, managing partner of The Coconut Club in Beach Road and culinary director of The Lo & Behold Group, says: 'We observe diners are more price-sensitive due to global uncertainties and the rising cost of living. Consumers are cutting back on their expenses and looking for more affordable options to stretch their dining dollar.' It starts here First to smell trouble are the companies that supply restaurants with ingredients, crockery and cutlery, dishwashing detergent and publicity. Mr Bryan Lian, 36, runs Shiki, a supplier of high-end seafood, meat and other ingredients to about 200 restaurants here. He says the trajectory goes like this: A restaurant starts by ordering less, 70 per cent of what it used to order, then slides down to 50 per cent and lower. Then it switches from line-caught Japanese fish to net-caught and then farmed fish; from chilled beef to frozen. 'It starts here,' he says, adding that the slide in orders, for his company, began in 2024. For Jewel Coffee, which supplies coffee beans, oat milk and other drink products to cafes, restaurants and companies, the slide started in the second half of 2022. Proprietor Adrian Khong, 56, says t hat year began well. Singapore was opening up after pandemic restrictions were lifted, and revenge spending was in full swing. Cafes ordere d coffee beans twice a month. By the end of 2022, it was once a month, then it slid down to once every five weeks. Now, he says, cafes might order beans only once every two months. Ms Gwen Lim, 51, whose B.A.O. (Bakery Artisan Original) supplies bread, pastries and cakes to chain cafes, restaurants and hotels, has seen orders decrease since the start of 2024. 'Clients are asking for better pricing,' she says. 'But we're really not able to, because we have to pay for skilled bakers. So eventually, they go to another supplier, even if the items are of lower quality.' Bad debts, rarer in the days before Covid-19, are more common now, suppliers say. About 5 per cent of his clients defaulted on paying in 2024, says Jewel Coffee's Mr Khong. These included a grocery chain his company supplied oat milk to . He threatened to take it to the Small Claims Tribunals, which hears cases for claims up to $30,000, and the business paid up. Mr Khong lost a five-figure sum to an e-commerce platform being investigated for not paying vendors. Shiki's Mr Lian says he has stopped giving credit to new restaurants getting ingredients from him. It is now cash on delivery, and he does research on a restaurant and its chef before agreeing to supply them. Before, a restaurant might get three to four months' worth of credit. 'So, let's say they roll with us for three to four months,' Mr Lian says. 'Then when they are unable to repay, or when we stop supplying them, they go to another supplier. They get credit from the new supplier, and then they pay us what they owe for one month. This has become prevalent. Before Covid-19, it wasn't a problem.' He says that in 2024, default payments amounted to a low six-figure sum. 'If one or two more restaurants had defaulted, it would have been a very big problem for us.' Aside from Small Claims Tribunals, creditors have also been known to go to the High Court. In June 2025, poultry supplier Toh Thye San Farm applied to the High Court to wind up The Banana Leaf Apolo. The application is scheduled to be heard in court in July, but the chain, started in 1974 with outlets in Race Course Road, Sixth Avenue and Little India Arcade, continues to operate. Mr Lian says there are also debt collection companies which will send someone to sit outside a restaurant until people pay up. Depending on how much is to be collected and how difficult it is to extract the money, the company gets a 20 to 50 per cent cut. Sometimes, the owner or chef simply vanishes, he says, adding that a Japanese chef running a restaurant in the Central Business District (CBD) left Singapore and a trail of debts behind him. Mr Alvin Gho and Mr Ian Lim, who run Raw Wine, which supplies hotels and restaurants, say they are hit on both sides. They also run Wine RVLT, a gastro wine bar in Carpenter Street. Wine RVLT and Raw Wine co-founders Alvin Gho (left) and Ian Lim are closing RVLT after eight years because the business had become unsustainable. As wine suppliers, they have also been hit by fewer orders and clients who do not pay on time. PHOTO: RVLT They have seen orders decrease across the board, and even luxury hotels are ordering less, and less expensive bottles, they add. 'They're all dragging with payment,' says Mr Gho, 44. 'Some go four to six months in being late. You find yourself having to chase for payme nt all the time. Sometimes, there are three or four invoices outstanding, and they pay one. Then you push again, and they pay one more.' He says this means he has to delay payments to the wineries whose wares he carries, but the company is reluctant to take away the credit it gives its clients. Mr Lim, 41, says: 'We work with a lot of the smaller guys. These are relationships we've built over the years. So we try to be flexible when we can. We understand their situation.' That is because both of them are living it. They are shutting Wine RVLT on July 12 after eight years. They did not renegotiate a new lease with the landlord, since operating costs have made the business unsustainable. What restaurant owners are wanting from their branding consultants has changed too. Ms Blokbergen-Leow says: 'The focus has shifted from long-term strategic planning and brand building to raising immediate awareness and media engagement.' In the high-stakes world of F&B in Singapore, a new restaurant needs to generate immediate buzz – in the media and on social media – to get bums on seats. She adds: 'The priority is to ensure media come through to experience the concept first-hand, and then share that experience on their platforms.' Reading the diner The word 'experiential' comes up a lot in conversations with restaurant owners and chefs. So does 'value'. Diners want well-priced whiz-bang. Bae's Cocktail Club in Tanjong Pagar has been hopping since it opened in July 2024. Named after a common Korean surname and slang for girlfriend, it opens until late, features craft cocktails, easy-to-eat food, a DJ, private and semi-private rooms, and high energy. Bae's Cocktail Club in Tanjong Pagar has been hopping since it opened in July 2024. PHOTO: THE PROPER CONCEPTS COLLECTIVE Cocktails are priced from $26, and the best-selling food offerings are Kimchi Bacon Fries, Fried Chicken and Wagyu Beef Ram-don, all priced at $24 a serving. Mr Leong Sheen Jet, 32, one of the partners, also heads The Proper Concepts Collective, which has shuttered Goho, its kaiseki restaurant; and Ms Maria & Mr Singh, its restaurant with Bangkok-based chef Gaggan Anand. He says that Rappu, the group's handroll and hip-hop restaurant in Duxton, is going strong. It is now spread out over two floors, having taken over the space vacated by Goho. He says of Bae's and Rappu: 'Both are high-energy concepts and offer truly differentiated experiences not found anywhere else in Singapore.' Baia, which opened in October 2024 on the rooftop of Esplanade Mall, offers that kind of experiential outing people are looking for. The 130-seat venue, which cost $3 million to set up, is part of the il Lido Group. Baia opened in October 2024 at the rooftop of the Esplanade Mall. PHOTO: BAIA Founder Beppe de Vito, 51, wanted to recreate the 'Las Vegas of the Roman Empire', which was what Baia, an Italian city about 30km from Naples, once was. He says: 'It's great for tourists, and the opening of the Registry of Marriages just one floor down makes it an attractive go-to for celebration meals and drinks.' Chef Rishi Naleendra, 39, of two-Michelin-starred Cloudstreet in Amoy Street, also runs Sri Lankan restaurant Kotuwa at New Bahru and sister restaurant Station By Kotuwa in Boon Tat Street. The interior of Station By Kotuwa in Boon Tat Street. PHOTO: STATION BY KOTUWA He used to run Fool Wine at the Boon Tat Street space before turning it into Station in March 2025 . 'Kotuwa has been amazing,' says the chef of the restaurant, which serves the vibrant food of his heritage, together with cocktails built around Sri Lankan and other spirits. Diners can also order a $68 a person snack-to-dessert feast featuring the restaurant's greatest hits. 'We wanted to see if that success could translate, and we built a CBD version of Kotuwa, and that has been doing really well for us.' He says his fine-dining restaurant Cloudstreet has had its ups and downs. 'Having a diverse portfolio of restaurants helps. It allows us to balance out the slow months with the stronger ones.' Mr Russell Yu, 39, runs casual Japanese chain Nozomi, with outlets at Millennia Walk and Star Vista; and The Horse's Mouth gastrobar at Millenia Walk. He says business at Nozomi has improved since a tough spell from December 2024 to February 2025. 'The stronger performance likely comes down to price point and value. With an average spend of $38 to $43 a diner, and a focus on quality ingredients, we may take a hit on margins, but we continue to offer strong value to guests , and that's resonating with them . 'Restaurants that offer strong value are generally holding steady, but those with an average spend at or above $60 a head are facing greater challenges. The recent closures of several relatively high-profile establishments have been surprising. But for many of us operators, the situation has been, and remains, precarious.' It might become even more precarious when the Rapid Transit System (RTS) linking Johor Bahru (JB) and Singapore starts operating in end-2026. People will be able to travel from Woodlands North MRT station to JB's Bukit Chagar station in five minutes. Jewel Coffee's Mr Khong says: 'I would imagine the bulk of JB visitors now are car owners. But with the RTS, non-car owners will not hesitate to go to JB. If I were a Woodlands resident, between a five-minute ride to JB and a 30-minute MRT ride to Orchard, it's a no-brainer. Johor will win hands down in terms of cost savings on food, groceries and other shopping .' Hope springs eternal Where some see more strife for the F&B scene, others see opportunity. Mr Geoffrey Tai, 51, manager of Temasek Polytechnic's School of Business, says: 'With the RTS enhancing connectivity, we may see more joint ventures, supply partnerships or pop-up concepts between Singapore and JB operators.' He says the goal is not to compete directly, but for entrepreneurs to 'complement and co-create opportunities across both sides'. 'While many Singaporeans will continue visiting JB for affordable food and services, not everyone will make that leap regularly,' he adds. 'Food safety regulations, convenience and strong brand loyalty remain key reasons many still choose to dine locally.' There are other reasons to be hopeful, say some. Il Lido's Mr de Vito says: 'It's definitely not doom and gloom. It's a time of recalibration. The scene is evolving, and that always brings some level of discomfort, but also opportunity. We have to adapt and thrive.' Mr Christopher Millar, 57, senior director of international business development for 1-Group, which runs some 30 restaurants, cafes and bars – including Italian restaurant Monti , with views of Marina Bay, and rooftop bar 1-Arden , at CapitaSpring in the CBD – says: 'We remain optimistically cautious for the rest of 2025 . The upcoming Formula One Grand Prix season, major concerts and events are certainly positive drivers for tourism, which directly benefits our F&B sector. 'We anticipate a rebound in domestic spending in the latter half of the year , especially with SG60 this year and festive periods like the year-end holidays. Our focus will be on delivering exceptional value and experiences to both local and international diners, adapting our offerings to evolving preferences.' Despite the never-ending struggles with rent, manpower and cost of ingredients, some are opening new restaurants. Mr Vadim Korob, 34, managing director of Altro Zafferano, an Italian restaurant at Ocean Financial Centre, says there are plans to expand the portfolio, which now includes Griglia Open Fire Italian Kitchen in Craig Road. He will soon open a steakhouse in Amoy Street, and intends to add two more restaurants down the road. He says sales have increased for the existing restaurants. Altro Zafferano pivoted to more casual dining, with flexible menus that include sharing dishes. 'We are hopeful for 2026,' he says. 'With the upcoming steakhouse launch and plans for two additional concepts in the pipeline, we are looking forward to a strong year ahead.' Chef Joel Ong, 37, who runs Enjoy Eating House & Bar in Stevens Road and The Canteen by Enjoy in Jalan Besar, recently opened Heartland by Enjoy in Tampines, a n all-day cafe serving nasi lemak (priced from $12.90) and zi char dishes. It opens at 10.30am on weekdays and 9.30am on weekends, and closes every day at 2am. With most dishes priced under $20, the average spend a person is about half that of his other restaurants. He says: 'We want to maximise our earning potential, even if it means sacrificing our own time.' Nasi Lemak with beef rendang at Heartland by Enjoy. PHOTO: HEARTLAND BY ENJOY Neither Enjoy nor Canteen are doing well day to day, he says, adding that salaries make up the bulk of costs. He says: 'We chose to open a new restaurant without hiring many staff, and we pull everyone together to work harder, in the hopes of increasing revenue. 'It seems counter-intuitive when we say we have opened another restaurant in order to survive, but it is true.' Heartland by Enjoy in Tampines is an all-day cafe serving nasi lemak and zi char dishes. PHOTO: HEARTLAND BY ENJOY Tan Hsueh Yun is senior food correspondent at The Straits Times. She covers all aspects of the food and beverage scene in Singapore. Check out ST's Food Guide for the latest foodie recommendations in Singapore.