You are here

Chef Sarah Lin from Wolf preparing hand made burgers.

Chefs at work at Wok Hey.

Wolf Burger

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

Market voices on: