Why Singapore restaurateurs are finding an appetite for Malaysia

In Johor Bahru, under an hour across the border from Singapore, restaurateur Govinda Rajan is eyeing expansion. It has been only three months since he opened his first Malaysian outlet of Mr Biryani, but the veteran chef is already planning his next move.

Back home, however, he paints a far bleaker picture, saying that his Singapore restaurants in Little India and Siglap are struggling to stay afloat amid soaring rents, labour shortages and shrinking consumer spending.

Govinda had launched Mr Biryani in 2018, offering Singaporeans a Hyderabadi version of the beloved rice dish.

“Don’t talk about profit margins any more, surviving is the priority now,” Govinda, 56, told This Week in Asia.

He is not alone. Across Singapore, food and beverage (F&B) businesses are closing at the fastest rate in nearly two decades. A total of 3,047 establishments shut their doors in 2024, the highest figure since 2005’s 3,352 closures.

The first half of the year has seen 1,404 closures, compared to 1,611 in the same period of 2024.