An Ode to Home

Hitting the five-year mark in Singapore’s restaurant industry is no small feat. In a city constantly in gastronomic flux, surviving the small domestic market, intense competition and whims of spoiled local diners is hard enough. Now throw in the travails of Covid-19 and it’s enough to send even the most passionate chefs into resigned hibernation.

But chefs are made of hardier stuff. If anyone needs convincing, those six months in 2020 when F&B businesses struggled to stay afloat should serve as firm testament. In that short space