FOOD AND BEVERAGE SECTOR

Wonton noodle specialist Master Tang dies, aged 87

Mr Tang Siu Nam, better known as wonton noodle specialist Master Tang, dies at the age of 87.

When it's renovation time, some hawkers move or quit

Six days a week, from 6am to 9pm, hawker Lick Su, 74, is on his feet preparing and serving bowls of Teochew fish soup and porridge at Chin Chau Lou stall in Chinatown Complex food centre in Smith...

The unintentional effect of hawker centre renovations: Hawkers quit for good

As hawker centres undergo a physical makeover, stallholders often use the months-long downtime to mull over their future in the business.

BreadTalk buys out joint venture partner in Thailand for $6.96m

SINGAPORE - F&B chain BreadTalk has bought out its partner in a joint venture in Thailand, acquiring the remaining 50 per cent interest in the company that it does not own from The Minor Food...

Can this 'high-tech' burger help save the planet?

LAS VEGAS (AFP) - Can a "high-tech" burger help save the planet?

TV host Pornsak sues F&B group that took over restaurants he co-founded

TV host Pornsak Prajakwit and his business partner received $2 for selling 60 per cent of their shares in the Thai restaurant chain they founded.

New digital solution to help manage inventory

Checking invoices is a big part of restaurateur Russell Yu's day, and he is hoping that a new digital solution he signed up for last month can ease the process of tallying prices.

F&B workers in Singapore to be assessed if they can get on wage ladder

There are over 30,000 low-wage workers in the F&B sector who earn $2,000 or less a month, and early efforts are under way to see if they can be included in the Progressive Wage Model.

Food producers adapt for slice of halal market

When dimsum manufacturer SMH Foods Enterprise approached hotels with its halal version of siew mai - a Cantonese delicacy usually made with pork - chefs were not keen to serve it in their...

Initiative to drive innovation in food sector

A new government initiative to help local food companies adapt to industry disruptions will tap the expertise of larger corporations, food science experts and industry associations.