Four restaurateurs already operating outlets in town share their experiences and views about the market’s potential
WITH Singapore already having welcomed a slew of Chinese brands into the F&B scene, with offerings from hotpot to coffee, tea and assorted regional cuisines mainly targeting the mass market, it seemed only a matter of time before premium players made their presence felt.
In the past year, at least four upscale restaurants have opened, including two in the last four months alone. On their menus are the likes of hotpot using broth from matsutake mushrooms, premium Ningbo cuisine, Sichuan omakase and even Japanese sushi made by a Beijing chef with a guest list that has included Hong Kong celebrities.
They may be a drop in the bucket compared to the 32 Chinese F&B operators reported to be currently running some 184 outlets in Singapore, but more are in the offing, said Felix Ren, managing director of Wemedia Consulting, who advises brands keen to expand in Singapore.
