Latest news with #TanjongPagar
CNA
14-07-2025
- Business
- CNA
Commentary: As more restaurants shut, is it time to rethink Singapore's F&B rules?
SINGAPORE: We've all seen the headlines: Crystal Jade La Mian Xiao Long Bao closes after 20 years in Holland Village. Wala Wala Cafe Bar ends its 32-year run. Ang Yong Seh, the 65-year-old co-owner of Xin Ming Road Bak Kut The dies after working 18-hour days to pay off COVID-19 pandemic debts. And in their shadow, a growing number of home-based food and beverage (F&B) businesses are flourishing. As at June 2025, more than 150 F&B businesses in Singapore are operating out of residential properties, from Housing and Development Board flats to landed homes. From cafes like Knead Kopi in Bukit Timah to informal eateries like Little Social in Tanjong Pagar, these home-based players are popping up all over the island. Meanwhile, each week seems to bring news of yet another licensed F&B establishment closing. Licensed F&B owners have voiced concerns of an uneven playing field, saying they shoulder high overheads, strict regulatory checks and multiple agency approvals, while many home-based operators face far fewer compliance obligations. They question whether current regulations are keeping up with the realities of Singapore's F&B landscape. THE WEIGHT OF COMPLIANCE Before the pandemic, Ang Yong Seh's stall was struggling to meet monthly costs including S$9,000 in rent and S$4,000 in employee salaries. During COVID-19, daily revenue sometimes dropped to just S$100 a day. Over three years, this accumulated into more than S$100,000 in debt, even though he worked seven days a week, taking only four days off during Chinese New Year. Kanada-Ya's parent company cited similar pressures when placing the ramen chain's Singapore subsidiaries under creditors' voluntary liquidation – 'challenging conditions of Singapore's F&B sector, including elevated operating costs and soft consumer spending patterns'. Despite signature menu items like black garlic ramen that initially drew crowds, the chain couldn't survive. As a former restaurant owner, I can tell you that licensed F&B outlets shoulder an enormous burden well before serving their first customer. Rent in prime locations can exceed S$20,000 monthly. You don't have to run a fancy fine-dining joint for fit-out costs to reach six figures. There are various regulatory requirements that businesses must meet, across agencies such as the Urban Redevelopment Authority (URA), Singapore Food Agency (SFA), National Environment Agency (NEA), Singapore Civil Defence Force (SCDF) and Building and Construction Authority (BCA). On top of that, daily costs are compounded by things like utilities, safety inspections, staff training and wages, Central Provident Fund contributions, pest control, professional fees, regulatory delays, and so on. THE HOME ADVANTAGE Meanwhile, home-based food businesses operate in a seemingly parallel universe of minimal oversight. Consider Lucky House Cantonese Private Kitchen, run by Sam Wong from an East Coast terraced house. Charging S$130 a person and booked solid until March 2026, this operation serves up to 30 diners a night, five nights a week. That′s 150 paying customers weekly, generating just over S$1 million annually from a residential property that is neither licensed nor zoned for dine-in operations. Any other business earning more than S$1 million annually would be required to register for Goods and Services Tax (GST), report taxes quarterly and comply with a range of regulatory obligations. Operating as a home-based business exempts F&B players like Lucky House from SFA licensing, regular inspections and the full weight of commercial regulations. The regulatory blind spots extend further. In June, Raymond Leong, who runs Peranakan home-dining business Ampang Kitchen from a semi-detached house, admitted he was unaware that domestic helpers are not allowed to assist with home business activities. This is a fundamental misunderstanding of employment law that licensed establishments would never be permitted to ignore. PLAYING FIELD MUST BE LEVELLED Singapore has gained a reputation for being a country of regulations. We've also gained international admiration as a food haven blending multicultural identity and innovation. So when we lose local F&B players, we lose pieces of the Singaporean story as well as the physical spaces where our shared culture lives and breathes. The current regulatory framework may be well-intentioned, but we must be careful that it doesn't undermine F&B players' ability to survive, let alone thrive. I know this strain intimately. When I ran the now-defunct Jekyll & Hyde in Tanjong Pagar, we encountered unexpected zoning restrictions that resulted in a temporary shutdown, despite repeated efforts to comply with requirements. My experience is but one example of how navigating the ins and outs of compliance can be a significant source of financial strain. For smaller F&B operators especially, each round of clarification or modification can translate into lost revenue, disrupted staffing and uncertainty over long-term viability. It may be worth considering if the industry needs a tiered regulatory framework that scales requirements according to business scope and impact. Similar to how GST registration is tied to each business's revenue thresholds, perhaps it would be more useful to require small-scale F&B operations to comply with lighter or fewer regulations. Businesses serving significant numbers of customers or generating substantial revenue could face tiered requirements for licensing, safety compliance and zoning adherence – standards according to scale. It would also be a great help to see more government intervention in the problem of rising rents. For instance, could the authorities collaborate with landlords on rent stabilisation mechanisms, or co-invest in public space activation to boost foot traffic? The goal of this would not be to prop up underperforming businesses, but rather to preserve a vibrant F&B ecosystem where players with proven track records don't collapse under avoidable constraints. It seems only fair to expect that regulations don't inadvertently favour one group over another. More importantly, they shouldn't place an undue burden on businesses that are already making every effort to comply with both the spirit and letter of the law.
Tatler Asia
01-07-2025
- Tatler Asia
Bugis food guide: 13 best restaurants, from Japanese to Singaporean fare
The ultimate guide to the best food in Bugis, from popular Japanese and European restaurants to modern Asian gems, for every gourmand in Singapore To dismiss Bugis as merely a shopping enclave would be to overlook its remarkable culinary credentials. This vibrant district has quietly asserted itself as a destination for discerning diners, offering an impressive spectrum that spans beloved hawker institutions to refined fine dining. While the likes of Marina Bay and Tanjong Pagar often steal the spotlight, Bugis holds its own with an eclectic mix of Japanese and European establishments—each promising something unique. For those with a penchant for Chinese cuisine, Liang Seah Street stands out, its stretch lined with eateries celebrating the diversity of regional Chinese flavours. In short, Bugis is where Singapore's dining scene comes alive in all its variety—inviting, unpretentious, and always worth exploring. Read more: 8 best dessert shops in Bugis to beat the heat
CNA
22-06-2025
- Business
- CNA
CNA938 Rewind - A Letter to Myself: Jolene Tham carries family curry puff business forward with grit and gratitude
CNA938 Rewind - A Letter to Myself: Jolene Tham carries family curry puff business forward with grit and gratitude Jolene Tham, 25, is the third-generation owner of Rolina Traditional Hainanese Curry Puffs, located at Tanjong Pagar Market and Food Centre. She took over the family business in 2023, under difficult circumstances — soon after her father, the second-generation owner, was diagnosed with late-stage cancer. Jolene and her husband, Kwan Wei Lun, share how they had to quickly adapted to the heavy demands of the hawker trade and why they're grateful for having each other as they take the family business forward. 37 mins CNA938 Rewind - A Letter to Myself: How Aminah Abdul Latif teaches children to find themselves in nature Aminah Abdul Latif is the co-founder of the Hundred Paths forest school, which uses immersive experiences in Singapore's natural environment to help children discover invaluable lessons about their abilities and instincts. Aminah, who spent 13 years in the early childhood education sector, shares how her own love for nature began when she was a child, and how she realised that her ability to empathise deeply with others — especially children — has become her "superpower". 37 mins CNA938 Rewind - #TalkBack: How can we attract more people back to Pulau Ubin? Singapore could be looking to make Pulau Ubin more modern and accessible, without losing its natural charm. Lance Alexander and Daniel Martin discuss more with Dr Shawn Lum, Senior Lecturer at Nanyang Technological University (NTU) Asian School of the Environment. 28 mins
CNA
20-06-2025
- Entertainment
- CNA
From kitchen to cocktails: Chef Tryson Quek on winning World Class Bartender of the Year Singapore 2025
Tryson Quek has been named Singapore's Bartender of the Year in the prestigious bartending competition World Class 2025. Held at Esplanade rooftop gastrobar Baia on Jun 16, the Singapore finals saw six of the country's top bartenders vying for the national title through two challenges that tested innovation, speed, and storytelling. Marco Maiorano from Koma at Marina Bay Sands and Samuel Pang from Night Hawk in Tanjong Pagar were first and second runners-up respectively. World Class was launched in 2009 by Diageo, a global leader in premium drinks with presence in over 180 countries, with the goal of elevating the art of cocktail making and hospitality. Along with the competition, there was a three-month World Class Cocktail Festival where competitors showcased their competition drinks at their respective bars. Besides the top three awards, Ooi Foo Giap from Last Word in Purvis Street was voted 'Bartender's Bartender' by the other competitors for his exemplary display of leadership and camaraderie while Sushisamba Singapore took home the 'World Class Cocktail Festival Experience of 2025' for their bold creativity and strong showing during the festival. More well-known as the chef half of Tanjong Pagar gastrobar Sidedoor, alongside his mixologist wife Bannie Kang, Quek worked his culinary skills to his advantage in a field of 42 competitors at the 16th edition of the World Class competition. He will now represent the nation in the grand finals in Toronto, Canada in September. This win is especially meaningful to Quek as his wife Bannie was the Singapore champion in 2019 and had gone on to win the global crown that year. Quek said jokingly: 'Living with that legacy is inspiring but also intimidating. We didn't have a bet, but there was a quiet understanding between us: Push your limits, but stay true to yourself. That helped keep things grounded. There was no competition between us – just support, and a little teasing now and then.' Quek started out as a chef and had never envisioned himself making drinks. 'It started with curiosity and slowly became an obsession, especially being around Bannie and the bartending community for years. I didn't know what to expect when I joined World Class Singapore 2025, I only wanted to challenge myself, blend my culinary roots with bartending and see how far I could go.' During the finals, participants had to imagine a futuristic cocktail that integrated technology, flavour, form and storytelling. They were also put under pressure in 'The Showdown' round, designed to simulate the fast pace in a real-life bar. Finalists had only five minutes to craft five classic cocktails each inspired by spirits such as Johnnie Walker Blue Label, The Singleton 15 Year Old and the Tanqueray Quek had thought that he might lose in the early rounds. 'I was the 'new guy' in a room full of bar veterans. But instead of shrinking, I embraced the challenge and leaned into what made me different – my chef's instincts, my storytelling, and my heart.' He has no elaborate strategy for the grand finals, saying: 'I want to represent Singapore with heart, honesty, and flavour. I want the world to see that bartending here is more than just technique. It's innovation under pressure, creativity in tight spaces, and hospitality that feels deeply personal. I'm bringing everything I've learned as a chef and a new bartender into this.'
Yahoo
12-06-2025
- Yahoo
Swag & Sizzle: Restaurant-quality hawker steak & atas Western mains by ex-L'Entrecôte chefs
Good steak is hard to resist. When it promises value for money? Even harder. That's exactly why I knew to run, not walk to Swag & Sizzle. A hawker stall as cool as its name, it's helmed by a duo of ex-L'Entrecôte chefs and dishes out fancy Western dishes you'd typically find in cafes and bistros. Think steak frites, brunch plates and chicken roulade… some stalls really do sell themselves. Swag & Sizzle is nestled in an unassuming coffeeshop along Cantonment Road, in the quieter suburbs of Tanjong Pagar. A little off the beaten path, sure — but a trip that I was more than happy to make. I dove straight for the main attraction: the Hanger Steak (S$21.90), served with balsamic-dressed salad and a side of Spiced Fries. Catching myself from drooling proved to be a real challenge. We eat with our eyes first, and this was one photogenic plate. In case you're wondering how it stacks up against L'Entrecôte's, this one's priced at just a fraction of the restaurant's signature Trimmed Entrecôte Steak (S$48.80) — which, for the record, comes with free-flow fries. Still, Swag & Sizzle's single serving was nothing to scoff at. I couldn't help but pop a golden fry into my mouth while snapping away, and relished how crispy and piping hot it was. The cook on my steak was a perfect medium rare. Just look at that beaut! I was initially surprised by how much chew the meat had, though I later learnt that hanger is naturally a leaner, more textured cut. That in mind, I grew to appreciate its hefty, juicy bite and the tangy, herbaceous contrast rendered by its chimichurri companion. S$21.90 may seem like a pretty penny to fork out at a coffeeshop, but this dish? Absolutely worth it in my books. 5dot7 Western: Coffeeshop stall with fancy $9 chicken cordon bleu & seafood risotto hidden in Hougang The Chicken (S$11.90) was another dish that immediately caught my eye. a You don't often see this elegant French-style rolled chicken dish at coffeeshops — and honestly, not many restaurants offer it either. Needless to say, this was an easy next pick. The plate featured 5 thick slices of roasted chicken, each rolled around a filling of spinach and wild mushrooms, then set atop a pool of creamy tomato sauce. A work of art, really — I can't begin to fathom the finesse required to roll something as delicate as chicken. I approached this one carefully, starting with just the chicken before going in for a fuller chunk with the filling. The meat was well-seasoned but leaned a little dry on its own, though its flavours were livened up by the earthy spinach, juicy mushrooms and especially that sweet-savoury tomato sauce, which added a welcome hit of richness to each bite. Accompanying the roulade was a side of Garlic Couscous, which I'd opted for in place of Spiced Fries this time. You know, for variety. It wasn't anything to write home about compared to its crispy counterpart, but I enjoyed its fluffiness and the just-right hint of garlic that kept things interesting. I couldn't leave without trying something off Swag & Sizzle's all-day breakfast menu. Enter: the Croque Monsieur (S$6.90), my final dish of the day. First impressions? I was genuinely impressed by the sheer size of this creation. As a die-hard cheese fan, you can bet I was thrilled to see the generous, golden-brown layer of melted cheese that blanketed the sandwich, too. Toasted to a tee, the polka bread delivered a satisfying crunch, giving way to a soft, fluffy interior and an indulgent, ultra-cheesy filling. The ham within imparted savoury, slightly smoky notes, which were balanced by the milky richness of the Emmental and the velvety mornay sauce that tied everything together. I'd only had croque monsieur once before, and it was entirely forgettable. I didn't think this one would steal the show, but it emerged as my favourite dish of the afternoon. Restaurant-quality hawkers are my jam, and I couldn't be happier to call Swag & Sizzle a new addition to my roster. If I could describe their offerings in one word, it'd be 'value-for-money'. I was thoroughly pleased by all 3 dishes I tried, and can confidently say that each punched above its price point — especially the show-stopping Hanger Steak and Croque Monsieur. I'll definitely be back. Next time, I'm doubling down on their all-day breakfast menu… and probably roping in friends so I can steal bites off their plates, too. Expected damage: S$6.90 – S$21.90 per pax We tried Singapore's best-rated Western food stall The post Swag & Sizzle: Restaurant-quality hawker steak & atas Western mains by ex-L'Entrecôte chefs appeared first on
