Before the circuit breaker started, Wyman Wong, 35, was working as a sous chef at the swish Cé La Vie. The rooftop restaurant-bar at Marina Bay Sands closed temporarily in April to comply with Singapore’s Covid-19 measures. This means that employees like Wyman have to go on hiatus while waiting for their restaurant to reopen. “I was looking for something to do and earn some income,” he tells 8days.sg.
Which is why he started a Thai pop-up food concept called Taste & Texture at local ‘boutique cafe’ Boufé. He chose the location as his friend is one of its shareholders. “They thought, why not rent their kitchen out to someone they know who’s jobless during this period,” says Wyman.