DestinationsNot all F&B outlets will be reopening at the same time

Hotel restaurants gear up for business again as Singapore enters Phase 2 reopening

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Si Chuan Dou Hua will be moving away from its traditional communal-style dining to serve individually plated food as part of its social distancing measures.
Si Chuan Dou Hua will be moving away from its traditional communal-style dining to serve individually plated food as part of its social distancing measures.

SINGAPORE – Singapore will enter the second phase of its post-circuit breaker period on 19 June, with almost all facilities located within the hotel, including F&B outlets, being allowed to operate.

The city-state exited its circuit breaker measures on 2 June, and will be resuming activities in three phases.

Apart from the usual health checks, hygiene and safe distancing measures, F&B outlets and bars within hotels will also need to restrict the number of diners to no more than five per table.

Diners and tables will also need to have at least a 1-metre distance between them. Self-service buffets continue to be suspended, according to the latest advisory.

The announcement is good news but comes at short notice, with hotel groups interviewed for this article reopening their restaurants selectively and gradually.

Under InterContinental Hotel Group’s portfolio of F&B offerings, Publico at InterContinental Robertson Quay, Baba Chew’s at Hotel Indigo Katong, Atrium Restaurant and Xin Cuisine at Holiday Inn Atrium, and Lobby Lounge at InterContinental Singapore will be open from today.

Buffet restaurant Azur at Crowne Plaza Changi Airport will also be opened, although it will only be serving ala carte and set menu items for now.

At Pan Pacific Hotels Group (PPHG), only fine dining Chinese restaurant Si Chuan Dou Hua at Parkroyal on Beach Road will open on the first day of phase two. Even so, a different dining experience will be featured.

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“Previously, we would always emphasise traditional communal dining with sharing portions. [With the guidelines in place], one of the key changes that we will make would be having our food plated and served individually to each guest,” shared Philippe Borde, vice president, Food & Beverage, PPHG.

While the reopening has prompted a surge in reservations especially for Father’s Day this weekend, as people geared up to reconnect with loved ones in person, Mr Borde believes that
most will continue to be cautious and dine at home, which is why online delivery and takeaway will remain the default options for most of its restaurants – for now.

“As residents are now accustomed to this behaviour during the two-month circuit breaker period, we believe the food delivery trend is here to stay. We’ve experienced a good demand during this period and have since grown our e-shop into a sustainable business model,” he said.

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