The letter X is appearing all over the dining and drinking scene in Singapore. X is a shorthand for collaborations and they are spreading like wildfire now. Of course, chefs have always had four-hands nights with other chefs, and mixologists often do guest sessions in bars other than their own.
But these pairings have become more common, as food entrepreneurs look for new ways to entice customers. As with many new developments on any front, fast and furious collaborations have to be seen through the lens of the Covid-19 pandemic. Restaurants and bars took a beating during the circuit breaker period, but chefs and restaurateurs banded together to help one another, and new friendships were forged.
Some of these have resulted in collaborations. Trapped and unable to travel, the new hobby for many Singaporeans is dining out. Restaurants, bars, hotels and private-dining businesses are going all out to woo customers, sometimes by transporting them – figuratively – away from here.
Others, meanwhile, are upping the ante by wooing private-dining chefs for collaborations. Reservations for meals at the homes of these chefs are hard to get. Some of these businesses are booked for the next two years.
Food brands are also getting in on the action, teaming up with cafes, patisseries and other food businesses to build brand awareness. As these groups continue to find ways to work together, one thing seems clear: When the collaborations are well thought through, all parties win – restaurants, brands, chefs, kitchen crew and diners.
Ahead, we list down the food collaborations you need to add to your little black book.
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