The Rise of Young Entrepreneurs in Singapore’s F&B Scene
A growing number of millennials and Gen Z individuals in Singapore are opting out of traditional corporate careers to pursue their passion for food and beverage (F&B) businesses. This shift reflects a broader trend of young people prioritizing autonomy and creative fulfillment over the perceived stability of a 9-to-5 job. The decision, however, comes with significant challenges, including demanding work schedules and financial uncertainties. This trend was observed while reporting on the changing landscape of Singaporean business.
This observation began with a conversation with Ernest Ang, a 24-year-old restaurant owner who built his business around his grandmother’s cherished recipes. While I began my professional career in a newsroom in 2024, enjoying a conventional work-life balance, Ang’s dedication to his eatery – preparing dishes like fried chicken and beef rendang in the Singaporean heat – highlighted a contrasting path. It sparked a year-long investigation into the motivations and realities of this emerging generation of F&B entrepreneurs.
Demanding Hours and the Appeal of Ownership
The commitment required to succeed in Singapore’s competitive F&B industry is substantial. Au Hui Her, a millennial bakery owner, exemplifies this dedication, beginning sourdough bread preparation as early as 4:00 a.m. Many young chefs interviewed dedicate six to seven days a week to their businesses, often working from dawn until late into the night to meet customer demand. Despite the grueling hours, these entrepreneurs express a strong sense of satisfaction and purpose in their work.
These young business owners aren’t deterred by the difficulties. Interviews with eight Gen Z and millennial F&B owners revealed a consistent theme: a preference for the challenges of ownership over the constraints of corporate employment. They embrace the freedom to build something of their own, even if it means sacrificing traditional comforts and facing considerable risk. They don’t regret their career choices.
The Evolving Landscape of Singapore’s Hawker Centers
Traditionally, Singapore’s vibrant hawker centers – offering affordable and convenient meals – have been dominated by older generations of vendors specializing in classic dishes like Hainanese chicken rice and bak kut teh. There are currently 123 hawker centers across the nation, overseen by the National Environment Agency, each typically hosting between seven and ten individual stalls. These centers have long been a cornerstone of Singaporean food culture.
However, a new wave of young entrepreneurs is injecting fresh energy into these spaces. Increasingly, specialty stalls offering modern fare like matcha-based desserts, craft beer, innovative baked goods, and fusion cuisine are appearing alongside the traditional vendors. This diversification reflects a changing palate and a willingness to experiment within the established hawker center framework.
Navigating Challenges and a High Rate of Business Closure
Despite the influx of new businesses, the F&B sector in Singapore remains highly competitive and fraught with challenges. Rising rental costs and a price-sensitive consumer base contribute to a significant failure rate. In 2025, a total of 3,074 food and beverage businesses ceased operations, according to data from the Accounting and Corporate Regulatory Authority of Singapore.
Despite these hurdles, entrepreneurial spirit remains strong, with 4,103 new food businesses launching in the same year. This demonstrates a continued belief in the potential of the F&B sector and a willingness among young Singaporeans to take the leap into self-employment, despite the inherent risks.
