{"id":224031,"date":"2020-09-24T15:10:31","date_gmt":"2020-09-24T07:10:31","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=224031"},"modified":"2024-12-16T11:29:25","modified_gmt":"2024-12-16T03:29:25","slug":"phase-2-dining-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/phase-2-dining-singapore\/","title":{"rendered":"Phase 2 dining: How the food scene in Singapore has adapted amidst a pandemic"},"content":{"rendered":"

Phase 2<\/a> is the new normal for now. And we must say, the dining scene<\/a> looks and feels different. It took us a few foodie misadventures to realise that eating out in Phase 2 is not as easy as pre-Covid times. For one,\u00a0you can\u2019t just head out to your favourite joint on a Friday night<\/a>, because weekend activities require a little more planning than usual. So before Phase 3 hits us, we take a closer look at the landscape of Phase 2 dining and how restaurateurs and chefs have dealt with the cards given to them in 2020.<\/p>\n

What we learnt from Phase 2 dining<\/h2>\n

Reservations are paramount<\/h3>\n

We’ll say this again and again. If you don\u2019t make reservations, especially during peak hours, good luck to you. Chances are, you might end up on the back of a snaking queue, or worse \u2013 leave with a growling stomach. We initially didn’t think much about how social distancing would affect the way we dine out. But restaurants at buzzy areas like Club Street<\/a> and Duxton Hill<\/a> get filled up very quickly on weekends as maximum seating capacity is reduced. So, you know what to do.<\/p>\n

Self-service buffets are a thing of the past<\/h3>\n
\"Phase
What to expect at The Line. Photography: Nicole Nithiyah<\/figcaption><\/figure>\n

In following Phase 2 dining measures, buffet restaurants have adapted their ways to serve hungry diners. Hello, a la carte buffets! During our recent visit to The Line at Shangri-La Hotel Singapore, we were seated the entire time and dishes were made to order.<\/p>\n

It was a QR code that led us to a digital menu on our phones. Everything was easy and simple, so we submitted our orders and received artfully plated dishes in perfect portions! Unquestionably, this changes the standard buffet experience, but for the better. Instead of spending time queuing at stations, we truly get to enjoy the free-flow meal with our loved ones. Plus, this significantly reduces food wastage as you won’t grab more than you can eat.<\/p>\n

The service extends to communal areas in restaurants as well. For instance, steamboat<\/a> chain Hai Di Lao has closed its condiment station to diners. Instead, you fill up your choice of preferred sauces in a form and servers send them to you in a jiffy.<\/p>\n

No booze after half past 10<\/h3>\n
\"wine
Photography: Zan via Unsplash<\/figcaption><\/figure>\n

Revellers have to hold your breath as Phase 2 dining and drinking measures prohibit liquor consumption after 10.30pm. While this might feel like a blight on your weekend plans, we have to remind ourselves that we\u2019re living in a pandemic.<\/p>\n

But not all is doom and gloom. Our trip down to Keong Saik<\/a> on a Sunday saw patrons basking in the sun at alfresco spots with a beer<\/a> in hand. While a boozy Sunday session isn’t new, we\u2019ve noticed a new trend of day-drinking at bars.<\/p>\n

\u201cThe circuit breaker allowed people to pause and value the little things that make up their daily lives. Restaurants and social gatherings played a huge role. The idea of dining out and interacting taps into the same feelings as comfort food or a familiar scent,\u201d says Eddy Montana, General Manager of beer bar Heart of Darkness, which recently moved to the Keong Saik enclave.<\/p>\n

\"heart
The new Heart of Darkness hangout. Photography: Heart of Darkness<\/figcaption><\/figure>\n

Meanwhile, if you\u2019re looking to throw a house party<\/a> (of five), let The Dandy Collection sort out all the logistics for you. And by that we mean the whole shindig. So that’s food and drinks from Neon Pigeon or The Fat Prince, a curated music playlist, and sleek tableware all brought to your doorstep. Totally fuss-free!<\/p>\n

It’s all about SG Clean<\/h3>\n
\"hand
Photography: Anshu A via Unsplash<\/figcaption><\/figure>\n

We’re all familiar with the food hygiene ranking system that dishes out grades like A, B, C or D to restaurants <\/a>and hawker centres.<\/a> But in these Covid times, there\u2019s a new certification that gives diners peace of mind. Enter SG Clean.<\/a> This quality mark ensures restaurants comply with the best hygiene standards in line with the government\u2019s guidelines. That includes increased sanitisation of common facilities and temperature-taking for staff and visitors.<\/p>\n

Our local food scene is rolling with the changes<\/h3>\n
\"All-three-classic-Lukes-Lobster-rolls\"
Photography: Luke’s Lobster<\/figcaption><\/figure>\n

Despite the F&B industry taking a big hit from the pandemic, we\u2019ve seen a spate of new restaurants setting up shop this year. Just take a look at our Hot New Tables<\/a> column and you\u2019ll know what we\u2019re talking about. (On a side note, home bakers<\/a> are totally making waves with their fab bakes and dessert boxes too!)<\/p>\n

The newly minted Luke\u2019s Lobster<\/a>, like many other restaurants, faced a few bumps in the road. It was initially slated to open in early April but the circuit breaker came swooping in, halting all works. So September became the new date, and now it’s just as hyped up as before.<\/p>\n

\"leckerbaer
Photography: Leckerbaer<\/figcaption><\/figure>\n

Vijay Pillai, CEO of Caerus Holding, which brought us iconic F&B brands like Lady M and the recently-opened Leckerbaer, shares the struggle of bringing in new concepts in a time like this.<\/p>\n

\u201cEven after the circuit breaker, our hands were tied as our contractors had their own set of problems with the construction crew still held back in quarantine. There were definitely very real concerns on opening such a popular brand known to draw snaking queues at a time when we had to encourage safe distancing.\u201d<\/p>\n

With time on their hands, the team took the opportunity to think ahead. \u201cWe have circumvented expectations of long queues by setting up queue demarcations outside the Shaw Building entrance of Isetan Scotts \u2013 allowing two groups at a time once at peak capacity \u2013 and rolling out online pre-orders for takeaway as early as 17 September.”<\/p>\n

Creativity is key<\/h3>\n
\"chef
Chef Jeremy, the man behind the menu. Photography: Jag<\/figcaption><\/figure>\n

In the pristine kitchen of Michelin-starred Jag, owners Anant Tyagi and Jeremy Gillon used the downtime to experiment in the kitchen. Jumping on the restaurant delivery bandwagon at the height of the circuit breaker, chef Jeremy thought of new ways to showcase the unique Savoie herb-inspired menu.<\/p>\n

\u201cChef Jeremy suddenly had the luxury of time to design wholesome seasonal menus that could be reheated, easily plated and shared with the entire family. We worked very hard to ensure only the finest ingredients and chef\u2019s signature cooking style was reflected in each meal delivered but without the fuss,\u201d says Anant.<\/p>\n

\"Restaurant
Chef Jeremy showcases his creativity in this dish: smoked mackerel with kohlrabi served four ways (raw, blanched, pickled and juice). Photography: Venkat Gunasellan<\/figcaption><\/figure>\n

The duo also took the opportunity to increase their partnership with local suppliers to show support to smaller players.<\/p>\n

\u201cWhile Singapore has limited natural resources, there are still great ingredients that can be sourced locally and we have been surprised by the quality of seafood, micro-herbs and vegetables we get delivered fresh to our kitchen,\u201d explains Anant.<\/p>\n

At the time of writing, Jag has reduced its seating to five tables due to Phase 2 dining guidelines. But, instead of seeing it as a restriction, the pair view this as an opportunity to fully focus on their diners and degustation menus. \u201cWe now have the time to deliver a fully bespoke dining experience for each guest without rushing them through the service.\u201d<\/p>\n

As Winston Churchill once said, \u201cNever waste a good crisis.\u201d And it looks like the F&B scene has done its best to bounce right back, despite the hurdles thrown at it in 2020. Let’s continue to support our chefs and eateries as much as possible, while waiting for Phase 3 to come around (fingers crossed!).<\/p>\n","protected":false},"excerpt":{"rendered":"

Phase 2 is the new normal for now. And we must say, the dining scene looks and feels different. It took us a few foodie misadventures to realise that eating out in Phase 2 is not as easy as pre-Covid times. For one,\u00a0you can\u2019t just head out to your favourite joint on a Friday night, […]<\/p>\n","protected":false},"author":107485,"featured_media":224035,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4],"tags":[136453],"acf":[],"yoast_head":"\nThe rules of Phase 2 dining in Singapore: All the changes | Honeycombers<\/title>\n<meta name=\"description\" content=\"From making reservations to safety measures, we take a closer look at Phase 2 dining and how restaurants have adapted to the new normal.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/phase-2-dining-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Phase 2 dining: How the food scene in Singapore has adapted amidst a pandemic\" \/>\n<meta property=\"og:description\" content=\"Phase 2 is the new normal for now. And we must say, the dining scene looks and feels different. 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