Surviving in a high-cost, and risk-filled food and beverage industry is never easy in Singapore. Owners face high and in most cases exorbitant rentals. Add to this demanding staff, fussy consumers, and strict regulators, it is never a piece of cake. How do these businesses fight for survival? Bernard Lim brings you the true life experiences of restaurateurs..
We have the 26-year-old, second generation owner and operator of Old Street Bak Kut Teh, Lim Kuan Yiou who has just launched his latest venture of a specialty wood-fired restaurant and bar ‘NY Verden’ at Jewel Changi Airport.
Traditional bak kut teh and modern European grilled meats are quite different cuisines. Find out why and how did he just open a first-of-its-kind restaurant offering a customisable wood-fired grilling experience where 5 different firewood choices await to cook up your favourite cuts of premium meats and seafood. Also find out what does NY Verden mean?
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