The Straits Times
Published on Jan 23, 2013

Wok & Barrel in Duxton Hill to close on March 3


Wok & Barrel in Duxton Hill, which has gained a following for its modern take on local hawker favourites over the last 1 1/2 years since it opened, will be closing on March 3.

One reason for its closure, says its chef-owner Shen Tan, is that of manpower - there does not seem to be enough service staff in the industry. And those that have been hired, often do not show up for work, as she encounters almost daily.

She also cited other reasons such as increasing rental costs, as well as the rising cost of manpower and ingredients.

Dishes popular with diners here include bak chor mee pasta which is reinvented with tagliatelle; a sticky pulot hitam (black sticky rice) pudding with a gula melaka (palm sugar) butterscotch topped with a scoop of coconut ice cream; and tiramisu made with kueh balu (airy Nonya sponge cakes).