The New York Times Style Magazine:
What's It Like to Open a Restaurant During a Pandemic?
Earlier this year, I had the opportunity to do an illustration for The New York Times Style Magazine Singapore. Titled "What's It Like to Open a Restaurant During a Pandemic?", this article talks about the struggles that newly opened restaurants are facing as they enter the second phase of Singapore's reopening. Through an interview with Lucali BYGB, a subsidiary of New York-based Lucali, we can get a feel for what the F&B scene has to navigate around during this time.
Click here for the full article!
To appeal to local readers of T Magazine Singapore, I referred to traditional Singaporean shophouses to illustrate the various restaurant buildings: ranging from prawn noodle to pizza & pasta places.
© Nadia Gunawan 2020
