Page 18 - Cuisine & Wine Asia 2022 - July/August 2022 Issue

当我们开始与病毒共存，新加坡重新开放

海陆空边境，对餐饮业者来说绝对是一个
好消息，当然我们也在采访中察觉到，
许多的餐饮业者都面对了人手短缺的问
题，再加上俄乌战争，也造成进口食材的

恐慌，还有物流业所面对的冲击，这些问
题都开始浮现在我们的日常生活中。所以
对餐饮业者来说，大家也只能八仙过海
各显神通，所以希望当食客在享用美食
的时候，也能从中体会到餐饮业者们的用
心。相比其他地方，新加坡确实是一个很

幸福的国家，虽然通货膨胀影响了我们的
消费习惯，但也因为这样我们更要学习
如何珍惜我们所拥有的，不浪费食物，也
是我们对厨师，物流业者，农夫。。。的

尊重。因为每位厨师都是有故事的人，
而每道佳肴就是诉说故事的器皿。志偉。
T he way restaurants and hospitality

establishments offer services and
businesses to the general public at
large has now become much more diverse.
New promotions, new businesses, and new
brand strategies. Chefs, restaurants and hotel
groups are always looking to adapt and change
the way things are done to make sure they’re in
the black, or at the very least, keep their diners
hooked on. We’re looking at three establishments
to examine just how they are doing so, and how
they plan to continue so for the future. We’re also
looking at one establishment which, while at
the beginning seemed poised for recovery, later
closed down in the midst of writing this story.

TEXT BY: CHAMPA HA

pg016-017 1. Penang assam laksa