The culinary scene has changed dramatically since COVID-19 reared its insidious head. And two of the most interesting, encouraging developments we’ve observed are these: even once-deserted restaurants (especially in residential areas) have been packed to the rafters after Phase 2 began. We see people nursing coffees — sometimes beers — in the afternoons as they tinker on laptops at said eateries, supposedly “working from home”.
“All that cash usually spent travelling, but with nowhere to go — so they spend it on food,” remarks an industry insider.
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1/111/11Meteoric rise of the home-based food business -
2/112/11The couple behind Let’s Jiak -
3/113/11To sell or not to sell? Do an IG poll -
4/114/11Wife cooks while hubby does digital (and physical) marketing -
5/115/11The secret? Tons of hae bee -
6/116/11Building a bowl of dry laksa -
7/117/11Dry Laksa, $9.50 each (8 DAYS Pick!) -
8/118/11Dry Laksa Platter, $69; feeds 8 pax -
9/119/11Only one item on the menu so far -
10/1110/11Bottom line -
11/1111/11The details