For subscribers
Passion is not enough – how restaurants survive the brutal Singapore F&B scene
Sign up now: Weekly recommendations for the best eats in town
(Clockwise from top left) The Black Sheep Cafe’s chef and co-owner R. Rathakrishnan, Lolla co-owner Pang Hian Tee, Greenwood Fish Market chef-owner Alan Lee, Morsels chef-owner Petrina Loh, Labyrinth chef-owner Han Liguang and Artichoke chef-owner Bjorn Shen.
ST PHOTOS: NG SOR LUAN, KUA CHEE SIONG, JASON QUAH, GIN TAY
Follow topic:
SINGAPORE – Hope seems to spring eternal in the hearts of wannabe restaurateurs and chefs. Despite the hell that the food and beverage (F&B) industry went through during the pandemic,
From January to September 2023, 2,807 F&B business entities were formed, according to business registry statistics from the Accounting and Corporate Regulatory Authority. In 2022, it was 3,335. Even in 2020, when the pandemic hit, it was 3,285.
