Naked Finn owner Tan Ken Loon (above), 45, setting up the tables and chairs in his eight-year-old seafood restaurant at Gillman Barracks yesterday as he got ready for the start of phase two tomorrow, when food and beverage outlets can restart dine-in operations.
Caption: 
Naked Finn owner Tan Ken Loon (above), 45, setting up the tables and chairs in his eight-year-old seafood restaurant at Gillman Barracks yesterday as he got ready for the start of phase two tomorrow, when food and beverage outlets can restart dine-in operations.