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BRINGING NEW BUZZ Sean Goh and his three partners want to transform Bedok Market Place's 500-seater second floor space (above) into a successful 'chill out' spot targeted at working adults and young families. Food offered will be a mix of cuisines from a Western butchery-grill, local porridge to barbecue seafood, as well as trendy offerings such as Thai mookata and Japanese ramen stalls
Shen Tan. - FILE PIX
PIONEER Nektar (above) was one of the early contributors to the cocktail renaissance currently underway in Singapore. Its long L-shaped timber bar counter set in the centre of the main room and specially created sunken level floor helped to emphasise the customer-centric ethos of bespoke cocktail making. - FILE PHOTO
YOUNG AND EAGER From left: Louis Tan, Kino Soh, Joel Newin and Roger Yip set up Hopscotch in the Red Dot Traffic Building although there was only one year left on the 900 sq ft space's lease
QUIRKY TIPPLES Hopscotch also has on its menu drinks inspired by hawker and zichar favourites, such as Hop Kee (above), served in a brown wax paper wrap and garnished with cucumbers and a sprig of parsley

Culinary shake-up

The only constant in Singapore's ever dynamic F&B scene is change. Debbie Yong rounds up a recent spate of prominent restaurant departures, closures and takeovers
Sep 20, 2014 6:00 AM


The Bedok Marketplace

Block 348 Bedok Road

ONCE bitten, twice shy?