Latest news with #HollandVillage
Yahoo
08-08-2025
- Business
- Yahoo
Beloved chirashi joint with nett prices to become 3rd major F&B closure, raising alarm over rent & chain monopoly
Known and loved for affordable bara chirashi, sashimi and other Japanese favourites at nett prices, Umi Nami is slated to shutter by end-Sep 2025. This comes after nearly a decade of being a go-to for many in the heart of Holland Village. 'Goodbye and thank you,' read the 27 Jul post in which the iconic establishment announced their impending closure. The team expressed gratitude for the memories and support over the years, while also noting probable changes in their menu and opening hours 'as [they] wind down'. Umi Nami has had a good run — from when it first swung open its doors in 2017, quickly earning a loyal following for quality chirashi bowls that don't leave a gaping hole in your wallet. Though not specified in their official announcement, owner Valerie Tang cited 'rental costs, declining footfall [and] increased competition from nearby establishments' as reasons for the eatery's decision to close, in an interview with AsiaOne. Notably, it will become the 3rd major eatery to bow out of Holland Village's bustling culinary scene, hot on the heels of stalwarts Crystal Jade La Mian Xiao Long Bao and Wala Wala Cafe & Bar. The uptick of closures in the area in recent years has emerged as a flashpoint of online discourse. Many netizens have raised concerns over issues like fiercely rising rent, the dominance of larger chain businesses at the expense of indie spots, and even the waning charm of this once-hip neighbourhood. For one, Mr Khoo Keat Hwee (founder of the now-defunct Mentai-Ya) bemoaned the above in an impassioned TikTok video spurred by Umi Nami's closure announcement, calling them the '[realities] of today's F&B'. On the bright side, you've still got time to catch Umi Nami before they officially shut their doors. Treat yourself to a well-deserved fix with a bowl of their famed Bara Chirashi Don (S$12), featuring a generous serving of fresh tuna and salmon sashimi cubes, tamago and shrimp atop a bed of sushi rice. Or, if you're after a little smokier flair, the Aburi Salmon Don (S$16) will be right up your alley. Don't miss out on the Mixed Sashimi (S$16) platter either — presented beautifully with thick, buttery slices of salmon, tuna, hamachi and swordfish sashimi. Anyway, it's not too late to say sayonara; I'll see you there! 17 affordable Japanese food in Singapore that will make you go Oishii! The post Beloved chirashi joint with nett prices to become 3rd major F&B closure, raising alarm over rent & chain monopoly appeared first on
CNA
01-08-2025
- Business
- CNA
Dying or thriving? The curious case of Holland Village and One Holland Village's contrasting fortunes
Much has been made of the slow and painful loss of Holland Village's identity over the past year, following the closures of several longstanding establishments. These include the magazine stand Thambi, party shop Khiam Teck, soft-serve ice cream parlour Sunday Folks and furniture store Lim's Holland Village. More recently, Crystal Jade La Mian Xiao Long Bao shut its doors in June after two decades; and Wala Wala Cafe Bar, open since 1993, is expected to close before its lease ends this year. Whereas the end of a heritage business anywhere else in Singapore might evoke a general sense of sadness, the string of notable closures in Holland Village throughout 2024 to date means outrage and nostalgia are now practically synonymous with the neighbourhood's identity. And it would appear this identity is dying, at least judging by news headlines. In reality, the vibe shift is less clear-cut – the once-bustling expatriate enclave has not entirely faded into the background. ARE PARTS OF HOLLAND VILLAGE 'THRIVING'? Since breaking the news on the departures of Thambi, Khiam Teck and Lim's Holland Village in 2024, CNA Lifestyle has been a regular visitor to the neighbourhood. Over the past two months in particular, we have spent a couple of days each week observing foot traffic across various parts of Holland Village. Admittedly, the older pockets – particularly along Lorong Mambong and Lorong Liput – lack the vibrancy that once made the neighbourhood a cool hangout, even in mid-day. On weekday afternoons, most food and beverage (F&B) outlets see only a handful of patrons. Pre-pandemic, these stretches would've been teeming with office workers out for lunch – the lower footfall now could be related to the persistence of hybrid work arrangements. Still, the area hasn't grown completely quiet. Come evening, bars and restaurants see a noticeable uptick in activity, although the crowds no longer pack the streets as they once did. Amid the neighbourhood's supposed decline, casual dining restaurant Chip Bee Bistro – the brainchild of PS Cafe co-founder Peter Teo – opened on Jul 24 in the heart of Chip Bee Gardens in Holland Village. And then, there is One Holland Village, the mixed-use development under Far East Organization whose outdoor concept mall opened in December 2023. The lifestyle destination – which replaced the large open-air car park adjacent to Lorong Mambong and Lorong Liput – has successfully drawn crowds since its opening, including during weekdays. And it's particularly popular among pet owners for its pet-friendly approach. It is hardly the ghost town that many seem to associate with its surrounding vicinity. For Professor Chang Tou Chuang, who teaches social and cultural geography at the National University of Singapore (NUS), One Holland Village is 'thriving to the point where (sometimes) you cannot go there for a meal without a reservation'. But even outside the neighbourhood's newest lifestyle hub, he's had to wait 45 minutes on a Monday afternoon for a foot massage in Holland Road Shopping Centre – despite some floors of the place having gotten 'very, very quiet' thanks to vacant shop lots. 'So although we say some places are dying, the manicure and massage and foot reflexology places are still taking a huge chunk of units on the third floor there. They're not F&B (so) they provide something totally different,' he told CNA Lifestyle. "When we say the whole of Holland Village is going to decline, (we have to) be very precise which parts we mean," he cautioned. The area cannot be treated as a 'homogenous whole'. ONE HOLLAND VILLAGE AS CASE STUDY Despite nostalgia-driven narratives, the urge to save what's left of the Holland Village many of us remember feels counterproductive at this stage with change well underway. With the last two vestiges of its 'architectural identity' – party shop Khiam Teck and magazine stand Thambi – now gone, there is scant physical structure remaining that would be considered central to Holland Village's soul, Prof Chang believes. Rather, the neighbourhood's iconic identity has always been tied to its buzzing atmosphere created by crowds 'milling around'. And there's still hope that it can return. As such, what matters more now is how Holland Village – and in particular the emergence of One Holland Village – can offer lessons on what meaningful urban evolution might look like in Singapore. A survey of 2,000 people in Singapore aged 16 and above, conducted in 2021 by DesignSingapore Council and various government agencies, found that the top reason people love places in their neighbourhoods is that they can spend time with their loved ones there. The second most common reason was that these places granted them a space to take a breather and escape everyday life. And as far as some who spoke to CNA Lifestyle were concerned, One Holland Village has been able to tick these boxes through its 'placemaking' – the process of designing public spaces into places that foster community connection, identity and liveability. Office worker Raynaldo Pagsinohin shared that he enjoys visiting the mall during lunch, often by himself. The 58-year-old, who has been working at Buona Vista for 16 years, used to head to One-north or Clementi for lunch. Now, he's at One Holland Village around twice a week, largely drawn to the area by its open concept, green architecture and many seats available for people-watching. The relaxing ambiance is 'friendly to my eyes', he said, highlighting its similarity to another of his favourite spots, HillV2 at Hillview. The mixed-use development in Bukit Batok is also part of Far East Organization's slate of malls, and adopts a similar design. Meanwhile, 51-year-old Ruby Huang frequents One Holland Village once a week, because most of the restaurants are pet-friendly. Even if they don't allow pets inside, there is plenty of outdoor seating, the owner of a corgi said. She's not alone. The mall can feel 'a bit overwhelming' with even more pet-owners and their pets on weekends, she added, but noted that the crowd is a good sign. 'It's thriving to the point that Holland Road Shopping Centre now says pets are welcome too, not just in the (CS Fresh) supermarket, although you must still put them into a stroller (when you're inside the building). That change only happened after One Holland Village opened, I believe.' WHAT MAKES A PLACE When it comes to placemaking, the key lies less in applying novel concepts and more in understanding how the community will use the space. According to the Urban Redevelopment Authority's (URA) 2021 report, How To Make A Great Place, 'the small details matter'. For example, the way seating is arranged can influence the way people enjoy use and enjoy the space. The design of spaces should create opportunities for 'chance encounters and social interactions', the report said. At One Holland Village, for instance, the Village Square is a 530sqm open-air public space sheltered by a canopy. It creates a 'central focal point' for gatherings, events and performances by offering a shared space that invites community participation, said Far East Organization's executive director for property services Marc Boey. The chairs and tables in the Village Square are available for anyone to arrange to their liking at any time, added NUS' Prof Chang. It's an example of how an urban space 'provides the resources and lets people use them' however they wish, giving them a sense of responsibility to the wider community. It aligns with one of the elements that make a great place, as stated in the URA report. Such a place "allows for flexible use of space, and inspires spontaneity and creativity, for people to make the place feel like their own.' Consider also the staple busking act in One Holland Village. Prof Chang noted that while such performers require a permit, their presence and constant music makes the place feel welcoming. 'It doesn't seem very obvious that this person has been approved by any licensing unit. It feels organic; it doesn't feel thought-out even though it is,' he said, and added that it takes a 'very skilled planner' to curate a place that patrons can connect with effortlessly. The URA report also identified elements such as reflecting local identity and ensuring easy accessibility as key to making a great place. For One Holland Village, the need to complement and respect the neighbourhood's existing 'low-rise, shopping-street character' was a 'deliberate and central tenet' of the planning process, said Boey. Key considerations included the thoughtful integration of building forms and materials, as well as enhancing public connectivity, he added. 'We considered the terrain, climate and character of the surrounding shophouses and homes.' The team also worked with authorities to create a 'seamless flow' between the mall and the adjacent hawker centre – and some have taken notice. Dr Felicity Chan from the Lee Kuan Yew Centre for Innovative Cities at the Singapore University of Technology and Design (SUTD) was initially sad to see Holland Village's 'low-rise feel' start to fade, but was happy with how the neighbourhood's new entrant adapted. 'I feel like One Holland Village didn't try too hard to blend, but they did try not to create something that's outlandishly different. They understood that the street should continue into the mall, and those are very beautiful, subtle gestures,' said the deputy director for the Master of Science in Urban Science, Policy and Planning. 'This is probably the result of post-COVID space design which is more open – but this is also the feel of Holland Village. It's never been a closed-up space. So I'm glad that when they developed the mall, they respected the vibes.' WILL ONE HOLLAND VILLAGE'S SUCCESS BRING CROWDS BACK? For now, the success of One Holland Village doesn't appear to have spilt over to the surrounding areas. This could be due to factors like weather and parking convenience among others. 'When you have a huge parking lot underneath (One Holland Village) and in this kind of (hot and wet) weather – where you don't want to be walking so much – you'll stay in the shade,' said Dr Chan. 'Now people can just go straight up from the car park. They don't have a need to venture out (into the older parts of Holland Village) anymore.' As a result, one part of Holland Village ends up 'cannibalising the other', added Prof Chang. Still, even within One Holland Village, F&B outlets appear to be less packed compared to months after the mall's opening. The restaurant manager at Extra Virgin Pizza, who declined to be named, told CNA Lifestyle the weekday lunch crowd isn't 'too much' – there were a handful of customers on the couple of days we passed by – but it picks up at dinner time and on weekends as expected. He noted that the footfall used to be higher when the outlet first opened. Japanese cafe Tsujiri's owner Andrew Goh shared similar concerns, despite the F&B outlet being at a prominent spot on Level 2 near the escalator. Over the past nine months, his sales have fallen by at least 40 per cent – a decline that he pegged to more people travelling to Malaysia during the weekends and the death of novelty over the mall's pet-friendly concept. 'We are expecting a better crowd than what it is now (around 700 customers per month), but we have to (carry) on and hopefully the whole market situation will be better as soon as possible,' he said. In other words, it might take much more to rejuvenate Holland Village as a whole and for the long term. This goes beyond ensuring tenants find it financially sustainable to stick around. Dr Chan pointed to introducing a Business Improvement District (BID) as a possible starting point. The business-led and funded initiative encourages businesses and local communities to take greater ownership in developing projects that enhance their precincts. 'There will always be the tension of having to leave something behind, but it's not that you cannot enjoy One Holland Village as it is,' she said. 'I think more effort could be made (for) Holland Village (to become) a business improvement district, so it doesn't need to be the case where one part thrives and the other dies. It's about the whole neighbourhood. Because One Holland Village, if not for Holland Village, would be really out of place.'
CNA
14-07-2025
- Business
- CNA
Commentary: As more restaurants shut, is it time to rethink Singapore's F&B rules?
SINGAPORE: We've all seen the headlines: Crystal Jade La Mian Xiao Long Bao closes after 20 years in Holland Village. Wala Wala Cafe Bar ends its 32-year run. Ang Yong Seh, the 65-year-old co-owner of Xin Ming Road Bak Kut The dies after working 18-hour days to pay off COVID-19 pandemic debts. And in their shadow, a growing number of home-based food and beverage (F&B) businesses are flourishing. As at June 2025, more than 150 F&B businesses in Singapore are operating out of residential properties, from Housing and Development Board flats to landed homes. From cafes like Knead Kopi in Bukit Timah to informal eateries like Little Social in Tanjong Pagar, these home-based players are popping up all over the island. Meanwhile, each week seems to bring news of yet another licensed F&B establishment closing. Licensed F&B owners have voiced concerns of an uneven playing field, saying they shoulder high overheads, strict regulatory checks and multiple agency approvals, while many home-based operators face far fewer compliance obligations. They question whether current regulations are keeping up with the realities of Singapore's F&B landscape. THE WEIGHT OF COMPLIANCE Before the pandemic, Ang Yong Seh's stall was struggling to meet monthly costs including S$9,000 in rent and S$4,000 in employee salaries. During COVID-19, daily revenue sometimes dropped to just S$100 a day. Over three years, this accumulated into more than S$100,000 in debt, even though he worked seven days a week, taking only four days off during Chinese New Year. Kanada-Ya's parent company cited similar pressures when placing the ramen chain's Singapore subsidiaries under creditors' voluntary liquidation – 'challenging conditions of Singapore's F&B sector, including elevated operating costs and soft consumer spending patterns'. Despite signature menu items like black garlic ramen that initially drew crowds, the chain couldn't survive. As a former restaurant owner, I can tell you that licensed F&B outlets shoulder an enormous burden well before serving their first customer. Rent in prime locations can exceed S$20,000 monthly. You don't have to run a fancy fine-dining joint for fit-out costs to reach six figures. There are various regulatory requirements that businesses must meet, across agencies such as the Urban Redevelopment Authority (URA), Singapore Food Agency (SFA), National Environment Agency (NEA), Singapore Civil Defence Force (SCDF) and Building and Construction Authority (BCA). On top of that, daily costs are compounded by things like utilities, safety inspections, staff training and wages, Central Provident Fund contributions, pest control, professional fees, regulatory delays, and so on. THE HOME ADVANTAGE Meanwhile, home-based food businesses operate in a seemingly parallel universe of minimal oversight. Consider Lucky House Cantonese Private Kitchen, run by Sam Wong from an East Coast terraced house. Charging S$130 a person and booked solid until March 2026, this operation serves up to 30 diners a night, five nights a week. That′s 150 paying customers weekly, generating just over S$1 million annually from a residential property that is neither licensed nor zoned for dine-in operations. Any other business earning more than S$1 million annually would be required to register for Goods and Services Tax (GST), report taxes quarterly and comply with a range of regulatory obligations. Operating as a home-based business exempts F&B players like Lucky House from SFA licensing, regular inspections and the full weight of commercial regulations. The regulatory blind spots extend further. In June, Raymond Leong, who runs Peranakan home-dining business Ampang Kitchen from a semi-detached house, admitted he was unaware that domestic helpers are not allowed to assist with home business activities. This is a fundamental misunderstanding of employment law that licensed establishments would never be permitted to ignore. PLAYING FIELD MUST BE LEVELLED Singapore has gained a reputation for being a country of regulations. We've also gained international admiration as a food haven blending multicultural identity and innovation. So when we lose local F&B players, we lose pieces of the Singaporean story as well as the physical spaces where our shared culture lives and breathes. The current regulatory framework may be well-intentioned, but we must be careful that it doesn't undermine F&B players' ability to survive, let alone thrive. I know this strain intimately. When I ran the now-defunct Jekyll & Hyde in Tanjong Pagar, we encountered unexpected zoning restrictions that resulted in a temporary shutdown, despite repeated efforts to comply with requirements. My experience is but one example of how navigating the ins and outs of compliance can be a significant source of financial strain. For smaller F&B operators especially, each round of clarification or modification can translate into lost revenue, disrupted staffing and uncertainty over long-term viability. It may be worth considering if the industry needs a tiered regulatory framework that scales requirements according to business scope and impact. Similar to how GST registration is tied to each business's revenue thresholds, perhaps it would be more useful to require small-scale F&B operations to comply with lighter or fewer regulations. Businesses serving significant numbers of customers or generating substantial revenue could face tiered requirements for licensing, safety compliance and zoning adherence – standards according to scale. It would also be a great help to see more government intervention in the problem of rising rents. For instance, could the authorities collaborate with landlords on rent stabilisation mechanisms, or co-invest in public space activation to boost foot traffic? The goal of this would not be to prop up underperforming businesses, but rather to preserve a vibrant F&B ecosystem where players with proven track records don't collapse under avoidable constraints. It seems only fair to expect that regulations don't inadvertently favour one group over another. More importantly, they shouldn't place an undue burden on businesses that are already making every effort to comply with both the spirit and letter of the law.
Yahoo
28-06-2025
- Business
- Yahoo
Bao Er Cafe's new outlet in Holland Village brings old-school charm & kaya toast magic
As we bid farewell to veterans like Crystal Jade and Wala Wala Cafe Bar, Holland Village is welcoming a nostalgic new addition, and it smells like toast and wok hei. Bao Er Cafe, known for drawing long queues at its Balestier flagship, is now bringing its beloved local fare to the heart of Holland Village. What's new: Larger space, 70 pax seating Extended hours: 7am – 10pm Slight price increases Slated to open on 1 Jul at 24A Lorong Mambong, this 2nd outlet comes with more seats, longer hours, and a prime location in the west-central belt. Currently, there are no new items planned for Bao Er Cafe's new outlet due to manpower constraints. The menu remains the same as their OG Balestier outlet for the time being. No complaints here as we love Bao Er Cafe's signature dishes! Their best-selling Butter Toast Set (S$6) (S$5 at Balestier) includes 4 golden, crisp toast halves generously slathered with house-made coconut kaya and cold slabs of butter. It's served alongside 2 soft-boiled eggs and a kopi or teh of your choice. Their kaya has a custard-like richness and a just-sweet-enough profile that pairs beautifully with the salted butter. Can't get enough of it? Bao Er Cafe also sells their by the jar at S$7.50 for 250ml, for your everyday breakfast. Another fan favourite is the Signature Deluxe Hokkien (S$10.80) (S$9 at Balestier), a seafood-laden spin on their classic version. Prawns, squid and even scallops come tossed in an umami-rich gravy that coats each strand of noodle, all kissed with that coveted wok hei. Pro tip: stir in their tangy, house-made chilli for a zesty kick. With this 2nd outlet, Bao Er Café hopes to be more accessible to customers with its west-central location. Whether you're craving kaya toast at 8am or wok hei noodles by noon, Bao Er Cafe's new outlet is more than ready to deliver. 11 best stalls at Holland Village Food Centre worth hollering about The post Bao Er Cafe's new outlet in Holland Village brings old-school charm & kaya toast magic appeared first on
CNA
24-06-2025
- Business
- CNA
Bao Er Cafe opens new outlet in Holland Village, serving its popular kaya toast and Hokkien mee
Fabulous kaya toast is coming to the village. Jeremy Tan, 40, and his wife Bao Er Thai, 46, behind viral kaya toast and Hokkien mee joint Bao Er Cafe (and its slightly fancier sibling Treasure Toast on Purvis Street), are set to open a new outlet – this time in the decidedly more glam Holland Village. Opening on Jul 1 within a shophouse at Lorong Mambong, the new spot will operate under the Bao Er Cafe banner – but with extended hours and a dinner focus that sets it apart from the original Balestier location. Bao Er is best known for its delicately light and crisp toast dripping with lemak kaya, as well as wok hei-laden Hokkien mee – all served in a no-frills setting in drab Balestier Plaza. SAME MENU, EXTENDED HOURS The Holland Village Bao Er will serve the same crowd-pleasing menu that made the original famous: Super thin toast with a thick slab of SCS butter and homemade kaya with freshly squeezed coconut milk, smoky Hokkien mee that draws long queues, plus wok hei bee hoon. However, prices will be closer to those at Treasure Toast – S$8.80 for the Hokkien mee (vs S$8 at Balestier) and S$6 for the kaya toast set (vs S$5 at Balestier). YOU CAN PURCHASE THEIR KAYA BY THE JAR For now, no new dishes have been planned. "Our manpower is too limited to handle new dishes at the moment," Tan explained. However, fans of their signature kaya can take some home – the luscious spread is sold in 250ml plastic containers for S$7.50. Unlike the Balestier outlet, which opens from 8am to 8pm, the new Holland Village one will operate from 7am to 10pm daily, making it Tan's first foray into a proper dinner service. 'We've always wanted to target areas like Serangoon Gardens, Holland Village – the nightlife there is better for serving dinner as well,' he says. Tan and his wife Thai will be personally manning the kitchen at Holland Village for now, ensuring consistency. STEEPER RENT AT UNIT WHERE PREVIOUS TENANT "RAN AWAY" This HV joint seats about 70 diners, a mix of air-conditioned and al fresco seats, versus the 50-plus seats at Balestier. Expect a vibe more in line with Treasure Toast's minimalist and casual aesthetic than Balestier's old-school feel. "The rent is steep in this area," Tan said, noting that he and his wife Thai, alongside their business partner, invested around S$200,000 to convert the space, which was formerly occupied by a mala hotpot shop called Spicysichuan SG 辣食你. According to Tan, the previous operators 'ran away' without notice, leaving the place vacant. Despite the previous tenant breaking the contract, he says they didn't enjoy a rental discount. 'We got the same rate as the previous tenant,' he added. WHY HOLLAND VILLAGE? Meanwhile, Tan shared that business at Treasure Toast is 'sustainable', even after the initial media hype and buzz died down. But he admitted that aside from busier lunch hours, its CBD location means it's "quite quiet at night". Tan hopes that his upcoming Holland Village eatery will have better evening footfall to justify its extended operating hours and higher rent. UNLIKELY PARTNERSHIP WITH OPTICAL SHOP BOSS This marks the second collaboration between Tan and his childhood pal, also named Jeremy (Wong), 39, following their Treasure Toast partnership. The latter is the owner of optical chain W Optics and the two have known each other since they were six years old. The division of labour remains the same: Tan and his missus handle the kitchen, while their partner leverages his optical chain business experience to manage backend operations, accounting and rental negotiations. BAO ER BALESTIER STILL DRAWING CROWDS Tan shared that business at Bao Er in Balestier is still going strong. 'Revenue is very consistent.' The outlet continues to draw loyal fans – with average waiting times of 20 to 30 minutes during peak hours. 'Parking is easier there and prices are lower,' he reasoned. That being said, the upcoming Holland Village outlet is a key piece in Tan's ambitious plans. "Once our Holland Village outlet is in place, we will look for more locations to open shop – not all central. So there will be a Bao Er located in the north, south, east, west, too'.
