Shape Shifters

Like many food capitals around the world, Singapore’s dining industry has been plagued with uncertainties since the start of the Covid-19 pandemic. The circuit breaker dealt a devastating blow, as it forced restaurants to halt dine-in operations from April to mid-June. Many businesses, from cafes to fine-dining restaurants, rushed to offer takeaway menus and meal kits, and delivery services to stay afloat. But the challenges also inspired some to embrace new opportunities. Feted Australian barbecue restaurant Burnt Ends established its bakery arm and unearthed a cult following for its stuffed doughnuts, while fine-dining stalwarts Odette and Les Amis offered a slice of gourmet extravagance at home that many lapped up with expected enthusiasm.

Naturally, many chefs also found their livelihoods in limbo, as retrenchments, reduced work hours and pay cuts became necessary in light of declining business. A resilient and resourceful few, however, promptly made plans to adapt their priorities and pivot to new business ventures.