Movers and shake-outs

Twenty outlets in two years! International outlets in five! New restaurants open to pomp and pageantry, but very little is said when they go belly up just a year or two later. Debbie Yong looks into the recent string of restaurant closures for a change, and gets restaurant owners and chefs to open up about the pitfalls of running a restaurant, and whether the breakneck pace of restaurant launches is here to stay

FORGET limited-edition sports cars, Centurion credit cards and sky-high condominiums with a private car lift. Judging by the rate of new restaurant openings per day in Singapore, it seems like the new Singapore Dream is to have a slick restaurant-bar to call one's own, so you can knock back cocktails with friends as you watch the crowds - and cash - roll in.

Earlier this month, Deputy Prime Minister Tharman Shanmugaratnam spotlighted Singapore's potential to tap on regional demand to become one of Asia's top culinary capitals and a "distinctive destination" for dining.

After all, who in Singapore doesn't think and talk about food, oh, just about 24 hours a day? His call, it seems, is already being...

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