hunter-killer
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Some of Singapore’s top chefs are fed up with the government’s on-again, off-again measures to stop the spread of Covid-19, which include a temporary shutdown of in-person dining.
...........“The food and beverage industry is disgusted with this last news,” Chef-Owner Ryan Clift of Tippling Club said in a WhatsApp message Thursday. Restaurants have “now just been bent over by an industry that quite frankly should not exist in a country that prides itself on such high standards and strict regulations,” he said, referring to the karaoke cluster and nightlife establishments’ ability to apply for food and beverage licenses in order to continue operating in pandemic times.
.......“Speechless,” said Ivan Brehm of Michelin-starred Nouri, which ranked number 73 in a list of Asia’s best restaurants list for 2021, on Facebook Wednesday. “This last lockdown.... a pill very hard to swallow. Wondering how much of Covid cases worldwide or in S’pore specifically are directly connected to restaurants... or music for that matter. Politics, cosmetic policies, disdain for an industry all too eager to help, and sheer arrogance; a recipe for disaster. Believe me, I’m a Chef.”
...........“The food and beverage industry is disgusted with this last news,” Chef-Owner Ryan Clift of Tippling Club said in a WhatsApp message Thursday. Restaurants have “now just been bent over by an industry that quite frankly should not exist in a country that prides itself on such high standards and strict regulations,” he said, referring to the karaoke cluster and nightlife establishments’ ability to apply for food and beverage licenses in order to continue operating in pandemic times.
.......“Speechless,” said Ivan Brehm of Michelin-starred Nouri, which ranked number 73 in a list of Asia’s best restaurants list for 2021, on Facebook Wednesday. “This last lockdown.... a pill very hard to swallow. Wondering how much of Covid cases worldwide or in S’pore specifically are directly connected to restaurants... or music for that matter. Politics, cosmetic policies, disdain for an industry all too eager to help, and sheer arrogance; a recipe for disaster. Believe me, I’m a Chef.”