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Cloud kitchens are the in thing now. They provide budding F&B owners with a lower-cost launchpad suited for a delivery-focused climate. Culture Spoon, which opened late last year, takes the concept a step into the new normal: it’s a cloud kitchen (split into a kitchen and bakery) — and also a cosy 47-seater café. Two of its five founding partners are 36-year-old Wyman Wong and 34-year-old Shirlyn Song, both alumni from two-Michelin-starred Japanese-French fine-diner Waku Ghin.

The chefs both run their own brands within the space: Wyman operates Wok With Man, a continuation of the Thai pop-up concept he ran at the now-defunct Boufé Boutique Café (where we last spoke to him), while Shirlyn dishes out a dessert menu through Cultured Bakeyard, which includes Basque burnt cheesecake and Belgian waffles. They also manage other food brands that are renting the space at Culture Spoon – apart from the facilities in the kitchen, these tenants are paying for shared service staff, advertising and administration.

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