Is the ‘Singapore brand’ losing its shine in China’s food scene?

When Celine Teo feels homesick, she visits Singaporean eatery Vanda Room in Beijing’s central business district to enjoy delicacies such as chicken rice and laksa. “Being able to enjoy a familiar dish abroad always brings a sense of comfort and connection to home,” said the 25-year-old undergraduate, who has lived in China for four years. But Teo worries these connections are thinning, as some Singapore-linked F&B players retreat, refocus or struggle to defend their edge in China’s increasingly.