S’pore F&B brands hunger for expansion after tasting success in US

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NEW YORK/SAN FRANCISCO - Killiney Kopitiam’s outpost in Palo Alto, California, has something that its Singapore outlets do not have – outdoor heat lamps, for al fresco dining when the weather turns cold. Read more at straitstimes.com.

NEW YORK/SAN FRANCISCO - Killiney Kopitiam’s outpost in Palo Alto, California, has something that its Singapore outlets do not have – outdoor heat lamps, for al fresco dining when the weather turns cold.

“The lines were quite crazy,” Mr Lim told Singapore media in March. “One time the queue went out the door, and I was panicking in the kitchen because there weren’t enough chickens to sell. I had to call the general manager to help me do some crowd control.” Malay food stall Padi D’NYC’s operations director Aidil Iskandar Salman said that its rendang is a little less lemak, or creamy, because grated coconut is harder to find in the US.

Padi D’NYC is planning to open outlets in Los Angeles and Washington, DC, while burger stall Ashes Burnnit is thinking of opening a standalone restaurant in New York in 2023, and then possibly expanding to other states. “We can’t do it differently – they will know. We have many young business people who have travelled a lot and are expecting the same dishes they ate in Singapore,” she said.

 

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