The culinary scene in Singapore has seen its fair share of highs and lows, and recently, another high-profile restaurant has joined the list of closures. Following the shutdown of a popular actor’s eatery, a restaurant owned by a well-known influencer has also ceased operations, marking another setback in the competitive food and beverage industry.
while the culinary business often appears glamorous and lucrative, the reality is far more challenging. Many entrepreneurs face significant hurdles, especially in their first year of operation. Rising operational costs,fluctuating raw material prices,and fierce competition are just a few of the obstacles that can lead to failure.
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Simon Khung, popularly known as Simonboy, and actor Peter Yu where the faces behind Singabola Chicken rice, a restaurant located in Yishun’s bustling culinary hub. Despite its promising start in June 2024, the establishment closed its doors less than a year later. Reports from asiaone.com (09/01/2025) confirmed the closure, noting that the building is now available for rent.
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This is the condition of the restaurant according to a report from Asia One. Photo: asiaone.com
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While Simon and Peter remained tight-lipped about the closure on their social media platforms,a visit by the Asia one team revealed the restaurant’s shuttered state. Local business owners confirmed that operations had halted as early as October 2024.Simon later addressed the situation on Facebook,stating,”Yes,businesses fail or succeed! At least we tried.”
Simon’s foray into the food and beverage industry was a learning experience. He acknowledged the challenges of maintaining food quality, managing costs, and ensuring profitability. Despite the setback, he remains optimistic, encouraging others to support local F&B ventures. “The industry is tough, but it’s worth the effort,” he shared.
 Not even a year later, the restaurant owned by this influencer and actor was declared closed. Photo: asiaone.com |
singabola Chicken Rice offered a variety of chicken-based dishes, including Singapore Chicken Rice Ball, Steamed Chicken Rice, Roasted Chicken, and Chicken Noodle, with prices starting at SGD 4 (approximately Rp. 47,000). Despite its closure, Simon remains undeterred. He plans to shift his focus to the digital industry, leveraging his experience to explore new opportunities.
As for Peter Yu, the actor has yet to comment on the closure. Meanwhile, Simon’s positive outlook serves as a reminder that failure is often a stepping stone to future success. “This experience won’t stop me from trying again,” he affirmed.
What are the most critically important factors Chef Marcus Tan believes contribute to a restaurant’s success in Singapore’s competitive culinary scene?
Interview with Chef Marcus Tan: Navigating the Challenges of Singapore’s Culinary Scene
By Archyde News Editor
In the bustling culinary landscape of Singapore, where hawker centers and high-end restaurants coexist, the food and beverage industry is as competitive as it is indeed dynamic. Recently, the closure of high-profile eateries, including Singabola Chicken Rice, co-owned by influencer Simon Khung (Simonboy) and actor Peter Yu, has sparked conversations about the challenges of running a triumphant restaurant in the Lion City.
To shed light on the realities of the industry, we sat down with Chef Marcus Tan, a seasoned culinary expert with over 15 years of experience in Singapore’s F&B scene. Chef Marcus has worked in Michelin-starred restaurants, managed his own establishments, and now mentors aspiring chefs and restaurateurs.
Archyde: Chef Marcus, thank you for joining us. The recent closure of Singabola Chicken Rice has highlighted the difficulties of running a restaurant in Singapore. What are your thoughts on this?
Chef Marcus Tan: Thank you for having me. It’s always disheartening to see a restaurant close, especially one with such a promising start. The reality is,the F&B industry in Singapore is incredibly competitive. while it may seem glamorous from the outside, the challenges are immense—rising operational costs, fluctuating ingredient prices, and the constant need to innovate. Even with a strong brand or celebrity backing,success is never guaranteed.
Archyde: What are some of the key challenges restaurateurs face in their first year of operation?
Chef Marcus Tan: The first year is frequently enough the most critical.Many entrepreneurs underestimate the financial and operational demands. Rent in prime locations can be exorbitant, and staffing is another major issue—finding skilled, reliable employees is tough. Additionally, maintaining consistent quality while managing costs is a delicate balance.
Another challenge is standing out in a saturated market. Singaporeans are food connoisseurs; they know what they want and aren’t afraid to try new places. But loyalty is hard to earn. If you don’t deliver on taste, service, and value, customers will move on quickly.
Archyde: Singabola Chicken Rice was located in Yishun, a vibrant culinary hub. Does location play a significant role in a restaurant’s success?
Chef Marcus Tan: Absolutely. Location can make or break a restaurant. Yishun is a great area with a lot of foot traffic, but it’s also highly competitive. You’re not just competing with other chicken rice stalls; you’re up against a diverse range of cuisines and dining options.
That said, a good location alone isn’t enough. You need a strong concept, excellent execution, and a clear understanding of your target audience. For example, if you’re in a neighborhood like Yishun, you need to offer something that resonates with the local community while also attracting visitors.
Archyde: With rising costs and fierce competition, how can new restaurants survive and thrive?
Chef marcus Tan: It’s all about adaptability and resilience. First, focus on your core offering—whether it’s a signature dish or a unique dining experience. Build a loyal customer base by consistently delivering quality.
Second, leverage technology. Many successful restaurants use social media to engage with customers, offer promotions, and build their brand.Online delivery platforms can also help reach a wider audience.
keep a close eye on your finances.Many restaurants fail because they overspend in the early stages. Start small, test the market, and scale up gradually.
Archyde: What advice would you give to aspiring restaurateurs, especially those with celebrity or influencer backing?
Chef Marcus Tan: Celebrity endorsements can give you a great head start, but they’re not a guarantee of success.At the end of the day,the food and service have to speak for themselves. My advice is to stay humble,listen to customer feedback,and be willing to adapt.
Also, don’t underestimate the importance of a strong team. Surround yourself with people who share your vision and are passionate about the business. Running a restaurant is a team effort, and you need everyone to be on the same page.
Archyde: Looking ahead, what trends do you see shaping Singapore’s culinary scene in 2025 and beyond?
Chef marcus Tan: Sustainability is a big one. Consumers are becoming more conscious of where their food comes from and how it’s produced. Restaurants that embrace sustainable practices, like sourcing local ingredients and reducing food waste, will have an edge.
Another trend is the fusion of traditional and modern flavors. Singaporeans love their heritage dishes, but they’re also open to innovative twists. Restaurants that can strike this balance will thrive.
Lastly,I think we’ll see more collaborations between chefs,influencers,and brands. These partnerships can create unique dining experiences that attract both locals and tourists.
Archyde: Thank you, Chef Marcus, for sharing your insights. It’s clear that while the culinary industry in Singapore is challenging, there are also opportunities for those who are passionate and prepared.
Chef Marcus Tan: thank you. it’s a tough industry, but for those who love food and hospitality, it’s also incredibly rewarding. My hope is that more aspiring restaurateurs will approach it with their eyes wide open and a commitment to excellence.
Chef Marcus tan is currently working on a new culinary project set to launch later this year. Stay tuned for updates!
