These are uncertain times for Singapore’s F&B industry, with Covid-19 severely disrupting the local dining scene. And starting from today, eateries will have to comply with the new “circuit breaker” measures, which include stopping dine-in services and offering only takeaway. Due to the urgent implementation of the measures, the eateries only have a short notice of a few days to prepare their shops for the circuit-breaking period, which will run from April 7 to May 4.
Hawkers are especially affected by the measures, as they usually operate solo or with a very lean team. 8days.sg speaks to some popular hawkers to find out how they are coping with the measures. “I’m not sure how it’s going to turn out,” says Cai Jiaming, 30, who runs the Ming’s Prawn Noodle stall at Alexandra Centre Food Village. Walter Tay, 32, who operates carrot cake stall Father & Son in Bukit Panjang with his father, and Xavier Neo, 44, owner of Toa Payoh Hokkien mee stall Hokkien Man Hokkien Mee, echo the same sentiment. “We have to observe [from April 7]. That’s when the real thing starts," says Xavier when we contacted him last Friday (April 3).