The Sunday Times says

Keeping an eye on home-cooked fare

New: Gift this subscriber-only story to your friends and family

Home-based food businesses were one of the few things that sparked joy during the pandemic. The food and beverage sector, like many other service industries, has been hampered by lockdowns and restrictions. Food-loving Singaporeans, unable to dine out as frequently, have fuelled the success of social media-savvy home cooks and bakers. Everything from bagels to begedils can now be ordered online from accomplished cooks looking to make some extra income during a difficult time. This hawking of home-cooked fare harks back to yesteryear when the practice was commonplace among housewives.

The recent news that 15 people suffered food poisoning after consuming food from The Peachy SugarMaker has sparked lively discussions over the need to regulate these enterprises. The Singapore Food Agency has opted for a light touch, stating that there is no need to license these operators given the small quantities of food they produce.

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 straitstimes.com

  • 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.