\n<\/p>\n
To add to his growing list of challenges, the chef has just opened a new kopitiam, Rahsia Bidadari, at Alkaff Crescent in partnership with Singaporean entrepreneur Kai Emilio. \u201cWe just opened a kopitiam, and with the current price increases, we are shocked as money is flowing out, but there\u2019s no money flowing in,\u201d he lamented.<\/p>\n
At the new eatery, his team operates multiple stalls selling drinks, nasi lemak (with a padang-style option), fried snacks, mamak stall food and wok-fried dishes. The kopitiam is currently in its soft launch phase, with its official opening slated for May 1.<\/p>\n
Still, Chef Bob remained cautiously optimistic: \u201cWe need to bite the bullet for now. I believe things will stabilise soon. It all boils down to supply and demand, hopefully people will still go out and makan.\u201d<\/p>\n
For now, there is no fallback plan, as he put it plainly: \u201cThere\u2019s no plan B for now, because we just opened the kopitiam.\u201d\u00a0<\/p>\n
He added: \u201cFor now, we are stable for the next six months. After six months, we don\u2019t know what will happen,\u201d noting that this applies across all his F&B businesses, including 9Yards.<\/p>\n
Beyond his own businesses, Chef Bob said the situation is affecting the wider F&B scene. \u201cWith all my peers in F&B, [rising food costs is] the talk of the town right now,\u201d he said.<\/p>\n
Despite the challenges, the chef’s approach has been guided by his focus on long-term customer trust.<\/p>\n
\u201cIn business, we just need to put in the effort because I believe it is all pre-destined. Whatever we do, we need to be genuine,\u201d he said.<\/p>\n<\/div>\n