The late American celebrity chef Anthony Bourdain described Singapore’s food scene as having: “More variety, more options, more specialties from many lands. And cheap”. Yet, since the first coronavirus case was announced in the country, F&B businesses have had to adjust. Through conversations with an F&B owner and a team which created a crowdsourced hawker directory, we want to understand both the problems as well as the ground-up solutions.

We speak to Chua Ee Chien (Jekyll & Hyde cocktail bar https://www.facebook.com/JekyllAndHyde.SG/ and bars.sg) as well as Lim Yi Fan (FoodLeh?: https://foodleh.web.app/). We also highlight the online gift-card initiative Chope & Save (chopeandsave.com), started by a team of five in their 20s.