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Heritage businesses caught between wok hei and productivity

F&B operators argue that the mechanisation answer to manpower woes comes at the expense of taste

Cedric Tang, PR and marketing director, and third generation business leader of Swee Kee Eating House and Ka Soh says traditional cooking methods, which are a lot more labour-intensive, create better tasting flavour profiles: "For us, the 'wok hei' (or the 'breath of the wok') in our food is something machines will not be able to replicate."


SINGAPORE'S heritage businesses in the food and beverage (F&B) industry are finding it a challenge to strike a balance between raising productivity and retaining the authenticity of traditional processes, even as they endeavour to grow or...

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