The biggest challenge, he said, is finding a space large enough to house the restaurant’s sprawling kitchen, which occupies three and a half adjoining stalls.
He had already started viewing potential sites across Singapore, though he admitted suitable locations are hard to come by. He is also bracing himself for hefty relocation costs.
Besides the expense of moving large kitchen equipment, Pang estimated the transition will cost at least five figures. The longer Dudu remains closed, the more he’ll have to spend paying his 17 staff a total of about $2,000 a day even though the eatery is not operating.
“I can’t just let them go. They’ve really put in a lot of time and effort with me,” he said.
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