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Loss of family time and disruptions to personal routines and plans; these issues are only at the tip of the iceberg when it comes to the number of sacrifices frontline healthcare workers have to give up in the nation’s fight against the COVID-19 pandemic. Even with the possibility of catching the virus, our angels in white continue to work tirelessly, keeping the situation contained and other Singaporeans safe.
At times like this, the least we can do is not only to abide by regulations but also show some love and compassion to our healthcare workers by giving back one way or another. We have heard of cafes handing out complimentary coffees at hospitals using donations from their patrons. Now, F&B establishments are also playing their part in ensuring that those at the frontline are fuelled with good food to last them throughout the day.
As part of giving back to the society, the World Gourmet Summit (WGS) has rallied 21 F&B establishments in Singapore to prepare a series of delectable lunch treat to feed healthcare staffs at Sengkang General Hospital.
Over the period of six days from 30 March to 4 April 2020, 200 meals from four different restaurants will be prepared fresh and delivered daily to the hospital for doctors and nurses to enjoy amidst their busy schedules.
“We hope to be able to do our part and show our appreciation to them for keeping us safe,” said Mr Ricky Ng, Managing Director of the Blue Lotus Group, which has one of his restaurants—OPIO Kitchen & Bar—participating in this charity drive. With the variety of participating F&B establishments, including Punjab Grill, Tamarind Hill Singapore, Bakalaki Greek Taverna, Open Farm Community and Lynnette’s Kitchen, the WGS hopes to bring nutritious and mouth-watering delights to healthcare workers especially since they do not have the access to them right now.
With the on-going COVID-19 pandemic and strict social distancing rules in place, Mr Peter Knipp, CEO of Peter Knipp Holdings Pte Ltd, who manages and curates the annual WGS have also announced the postponement of the event which was initially set to take place in April 2020.
Mr Knipp mentioned that it was after serious evaluation and discussions with some of the participating restaurants that the decision to postpone the event to August/September later this year, was made. He also mentioned that through this crisis, he saw beauty and hope in the industry as local and overseas participants were all very understanding of the situation.
“They were all willing to adjust and adapt to the changes made, and this was really heartwarming to experience,” said Mr Kipp. “We will follow the government recommendations and implement the necessary measures to ensure that everyone is safe while having a good time later this year,” he added.
Having read about the impact our current circumstances can have on the F&B industry, it is really heartening to witness restaurants volunteering to help even when they might be undergoing difficulties themselves. As they say, small acts when multiplied by millions of people can transform the world. I do hope that by the end of this pandemic, our society will indeed be transformed into a better one.
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