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The Thousand Faces of Halal Dining



Eid al-Fitr is approaching, and local restaurants specializing in Halal cuisine are making moves one after another. Singapore is a melting pot of international cuisines, and industry players are optimistic about the unlimited potential of this market. Halal food is becoming more and more exciting, not limited to Malay, but also Western, Japanese, Nanyang and Mediterranean. The presentation methods also range from fast food, buffet, snacks to exquisite cuisine, and compatriots of all ethnic groups can feast together.




If your understanding of Halal cuisine is still limited to Indian pancakes, nasi lemak, turmeric rice and satay, it’s time to broaden your horizons. The reporter also thought that Malay compatriots only accounted for 15% of the total population of Singapore, and the territory of halal food and drink was relatively small. After interviewing several industry players who have entered this field, it turns out that they have a more open and inclusive attitude and world view, and they see a greater room for development behind them.


Introduced Tomahawk Steak and A5 Wagyu Beef from the Stuffed Wing Lab in Jalanga in the early days, which specializes in boneless chicken wings, to the Tomahawk King (now known as Tomahawk King & Omookase) in Changi Road three years ago, the boss Huang Weide has always been optimistic about the halal market. Recently he opened another Charr'd, which specializes in A5 black hair Wagyu beef.


As a Chinese, he chose to enter a relatively unfamiliar field. This is due to the continued growth of the Muslim population and the increased demand for halal food, as well as some non-Muslims opting for halal food due to personal dietary restrictions or preferences. In addition, the Singapore government also supports the development of various halal industries, providing guidance and subsidies.




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