Is a four-day workweek possible for restaurants in Singapore?
Very much so, according to these five prominent restauranteurs.
Sharon Sim wants to change the world with her new firm Purpose Venture Capital
Private investor Sharon Sim is looking to invest in tech companies that are doing good for the planet and society with Purpose Venture Capital.
Defending local culinary heritage at all costs with Alvin Yapp
The co-founder of The Social Kitchen talks teaching people ‘how to fish’; while preserving hawker heritage.
The importance of community and communal dining
Mr Biryani’s owner chef Govinda Rajan on turning to community during turbulent times.
4 business and life lessons from restaurant operator Sofi Sui on surviving a pandemic
How Sofi Sui managed to retain all her staff even when the business dropped by 90 per cent.
Heytea founder Neo Nie on the ingredients to the brand’s success
A stringent focus on quality, an understanding of youth, and a robust supply chain are Heytea’s core business pillars.
Meet the intrepid restaurateur behind Fynn’s, Cicheti, and Bar Cicheti
Despite holding a degree in clinical psychology, founder Ong Liling opened restaurants instead.
Successful siblings in F&B: Coterie Concepts’ Sharon and Sandra Sim
The pair run Coterie Concepts, an F&B business that encompasses four concept bars.
Is Bangkok’s first Michelin Guide good or bad for Thailand’s food scene?
What relevance does a European restaurant listing have in Bangkok? The Peak goes past the glitz, glamour and gossip to find out.
Meet the creatives who have probably designed a restaurant you’ve eaten in
Crafting inspired places for Singapore's top restaurants.