Stay in the know with a recap of our top stories today. 1. 'It's none of our business': KL restaurant boss tells diner who found fishing hook in fish head curry According to her, the boss of the restaurant apparently said: "It's none of our business, it's the supplier's problem." The woman wrote: "At first, you said it was the.
While most people in their early twenties are sitting in university lectures or working odd jobs for extra pocket money, Hoh Loyi is a bonafide entrepreneur. And while helming an F&B business in Singapore is no easy feat, the 22-year-old has successfully managed to open not just one, but two thriving businesses Champion Bolo Bun and Dickson Nasi Lemak..
Singapore News - Chicken-based dishes are getting pricier, as some eateries have already hiked prices, while others are taking a wait-and-see approach, following
SINGAPORE (The Straits Times/Asia News Network): Chicken-based dishes are getting pricier, as some eateries have already hiked prices, while others are taking a wait-and-see approach, following Malaysia's export ban which began on Wednesday (June 1).