My, how you’ve grown: Home-based food business owners open stores and restaurants

(Clockwise from left) Renee Tang of Jelubu Dry Laksa, Xavier Lee of Flourcrafts, and Sandra Sim of Small Tables. ST PHOTOS: JASON QUAH, FELINE LIM
New: Gift this subscriber-only story to your friends and family

SINGAPORE – Home-based food businesses began popping up like mushrooms after rain in 2020.

Singapore – the world – was in the grip of the Covid-19 pandemic, and people here hunkered down to stop the spread of the virus.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.