Tatler Singapore: How 5 Singapore Chefs Pivoted in the COVID-19 Pandemic?
Published Date: January 2021
About: A long-form feature article commissioned by Tatler Singapore for its 2020/2021 Dining Issue.
The 4-page article delves into 5 chefs in Singapore who candidly shared how they adapted, created and pivoted during the dining scene's new normal in the COVID-19 pandemic.
Read the full article here
Article Introduction: Like many food capitals around the world, Singapore’s dining industry has been plagued with uncertainties since the start of the COVID-19 pandemic. The circuit breaker initiative dealt a devastating blow, as it forced restaurants to halt dine-in operations from April to mid-June in 2020
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Many businesses, from cafes to fine-dining restaurants, rushed to offer takeaway menus and meal kits, and delivery services to stay afloat.
But the challenges also inspired some to embrace new opportunities. Feted Australian barbecue restaurant Burnt Ends established its bakery arm and unearthed a cult following for its stuffed doughnuts, while fine-dining stalwarts Odette and Les Amis offered a slice of gourmet extravagance at home that many lapped up with expected enthusiasm.
Naturally, many chefs also found their livelihoods in limbo, as retrenchments, reduced work hours and pay cuts became necessary in light of declining business. A resilient and resourceful few, though, promptly made plans to adapt their priorities and pivot to new business ventures. Some see these as means to survive the new normal.
These few, thankfully, have been inspirational in their efforts to reimagine a future that Singapore’s famously enthusiastic dining community simply can’t wait to partake in.
Read the full article here
Published in Tatler Singapore's Dining Issue (2020/2021)
