Shangri La Hotel, Kuala Lumpur has adjusted its offerings and prices to cater to local demand.
CHINESE restaurants and hotels had been gearing up to serve dine-in meals for the lunar new year celebrations this year –- until the movement control order 2.0 was implemented.
With only takeaway and delivery allowed, they had to quickly change their menus and business model barely a month before Chinese New Year.
StarMetro speaks to several operators to find out how the food and beverage (F&B) businesses have adapted, including lessons learnt from last year’s MCO.
From special warmer bags to instruction cards for reheating, those in the business have come up with creative ways to transfer the premium dining experience to the home environment.