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This could be just the tip of the iceberg.
As dining in within restaurants and cafes in Singapore are not allowed during the “Circuit Breaker” period, several F&B are finding it hard to sustain businesses.
The announcement that dining-in will still remain prohibited during “Phase One” after 2nd of June, has left many F&B players further discouraged.
Even as they have turned to takeaway and delivery modes of operation, that may not be enough.
Here are 10 restaurants in Singapore that have already or going to say “Goodbye”:
Japanese buffer restaurant Kuishin Bo has ended operations, after 19 years of operation.
Translated as “food connoisseur” in Japanese, Kuishin Bo is known to serve up over 200 varieties of buffet items, and was a popular destination place for Japanese food and seafood lovers.
Well, other than the special items, Kuishin Bo was also popular for its luxurious Zuwaigani (a variety of snow crabs), selection of sushi and sashimi items, plus a wide array of hot dishes and desserts.
If you have dined there before, you would recognise this catchy trademark announcement played out which is a signal for diners to head for the limited special food items.
“Dong Dong Dong… one, two, three… Kuishin Bo”. Will miss this.
Boufe Boutique Café
Boufe known for their brunch items and instagrammable cakes will be closing end of June 2020 due to the end of their lease.
In the meantime, they have teamed up with a group of chefs for a “Boufe Night Market” to deliver a variety of cuisine from 6pm to 9pm daily.
Modesto’s at Orchard Rendezvous Hotel will close down in June 2020 after 23 years in operations. The other outlet at The Elizabeth Hotel has ended operations in April.
The restaurant was known for its traditional Italian cuisine such as wood-fired pizzas and home-made pastas.
Rookery owned by formed DJ Daniel Ong will be closing its Capital Tower branch.
There are still two other outlets at Hong Leong Building and China Square.
Modern European restaurant Maggie Joan’s which is ‘hidden’ at an alleyway off Gemmil Lane has closed. Diners loved the restaurant for its seasonal cooking with underground vibes.
Premium grade sushi to its diners, served luxuriously Omakase style.
Hashida Sushi first opened its door in Tokyo in 1966 helmed by Master Sushi Chef, Tokio Hashida. His son Kenjiro “Hatch” Hashida who is a graduate of Japan’s top culinary school, L’Ecole Tsuji Tokyo, followed his father’s footsteps and brought the culinary venture to Singapore.
The renowned sushi restaurant used to be a Mandarin Gallery, but reopened at Mohamed Sultan Road in 2018. Unfortunately, its owner LifeBrandz has parted ways with Chef Kenjiro.
Jok Jok Mor
The Thai eatery at Rangoon Road once attracted so long queues they had to turn people away during the initial days.
It specialised in Claypot Porridge, with a base of Tom Yum, See Ew Kao (Thai light soy sauce broth), or Mak Kum (distinctive zingy and refreshing broth).
Unfortunately, Claypot Porridge for takeaways and deliveries may not be sustainable in a long run.
SG Pho House
SG Pho House at North Bridge Road has closed. However, you can still show them some support by purchasing their products such as Salted Lemon ($20 for 1kg), Coffee Beans ($12 for 500g), Fried Lotus Seed ($10 for 250g) and Vietnamese Tea ($10).
DM them on their Facebook https://www.facebook.com/SGPHOHOUSE for ordering details.
Japan Food Town
Japan Food Town was a popular (at least during opening period) one-stop place for foodies to experience authentic Japanese cuisine.
Some of its popular shops included Rang Mang Shokudo (fried chicken), Hokkaido Izakaya (Hokkaido produce), and Inaniwa Yosuke (udon).
Isetan Singapore had previously issued a notice to Japan Food Town Development for non-payment of certain sums under the tenancy agreement for its lease.
It was also reported that Isetan would exercise its right of re-entry to the premises after 29th of February.
Spice World Hotpot
Spice World Hotpot 香天下火锅 which captured attention during opening days for its Teddy Bear Mala Hotpot, with Wagyu Beef draped over barbie dolls (Lady Gaga style).
Months after opening, it continued to attract eyeballs for its “Bubble Tea Hotpot” with mango popping pears and Oreo cookies as toppings, but perhaps that drew more curiosity rather than actual walk-ins.
Some may link its closure to the COVID-19 scare, as hotpot restaurants in general took a beating when 10 members of a family in Hong Kong became infected after sharing the dish.
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