Back and Better
The period before Singapore’s circuit breaker in April to stem the spread of Covid-19 was a tumultuous time for restaurants as they watched their fates hang in the balance. For those that had just invested in new chefs and on the cusp of marketing revitalised concepts, the uncertainty was even more pronounced. Today, however, as life returns to a different kind of normal and the dark skies begin to clear, these same restaurants are gems in our locked jewel box, offering new experiences to enjoy within our closed borders.
Take stalwart Italian restaurant Forlino. Late last year, its parent company Déliciae Hospitality Management made the decision to refresh the 12-year-old brand. It hired French-Italian executive chef Remy Carmignani and
