You are here

BT_20170401_FOOD1-L_2817866.jpg
Chef Sarah Lin from Wolf preparing hand made burgers.

BT_20170401_FOOD1-L_2817866.jpg
Chefs at work at Wok Hey.

BT_20170401_FOOD1-L_2817866.jpg
Wolf Burger

BT_20170401_FOOD1-L_2817866.jpg
Chef Andrew Baldu.

Test Kitchens

From kiosks to stalls to pop-ups, some F&B entrepreneurs are taking small bites before going for the full works. Rachel Loi reports.
Apr 1, 2017 5:50 AM

ANYONE who has tried will know that opening a new restaurant is hardly a wallet-friendly affair. Especially in Singapore, the typical investment for a casual eatery easily climbs to six figures - and that's just for the set-up. Add on monthly operating costs for manpower and notoriously high

sentifi.com

Market voices on: