Once upon a time, a late-night craving means either having to change out of your PJs to go get it yourself or going to bed hungry. Now, not only can you get your desired meal delivered right to your doorstep, you have a plethora of options—from fast food and hawker fare to Michelin-starred dishes and trendy bubble tea—to choose from.
The food delivery market here has truly exploded in recent years, starting in 2012 when foodpanda came into the picture. Then, the only players offering regular, on-demand food delivery services were fast-food chains and a smattering of privately operated ones by a handful of restaurants.
Deliveroo joined the fray in 2015, along with honestbee, which has since shut its food delivery operations in Singapore. UberEats was rolled out the next year, only to cease operations when ride-hailing company Grab took over Uber’s operations in Southeast Asia in March 2018—this resulted in GrabFood.
It’s easy to see why players want a piece of the online food delivery pie. Revenue in this sector in Singapore, growing at an annual rate of 17.9 per cent, is expected to swell to US$316 million by 2022, according to market research firm Statista.
Naturally, the face of F&B has changed, along with the habits of diners. While diners want their food faster and at the same dine-in quality, they also expect to pay an affordable price for it. Not only do delivery providers have to keep up, restaurants and stalls are forced to adapt to the new demands as well.
Denne historien er fra November - December 2019 -utgaven av WINE&DINE.
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Denne historien er fra November - December 2019 -utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
