This means home cooks now have easy access to products served at top restaurants, such as Sanchoku Wagyu beef that Chris Millar at Stellar at 1-Altitude prefers, and Pamplie Charentes-Poitou PDO butter that Les Amis’ Sebastien Lepinoy uses. There’s even a choice between pasture fed lamb from New Zealand and a grain fed alternative from Australia.

Gems from the ocean include frozen carabinero prawns and langoustines. And if you’re looking for plant-based alternatives, you can finally try your hand at cooking with ​Impossible Foods’ halal-certified Impossible Burger patties.  

Tay goes on to affirm that there are discerning consumers out there who value such offerings. “We try our best to achieve this competitive pricing by maintaining as much control as we can over our supply chain,” she adds.

(Related: 5 Guilt-free Premium Caviar You Can Find In Singapore)

It’s an unsurprising move, but one that also reflects the need for businesses to adapt. “The key is for us to remain relevant to our customers, including those who have changed their menus to a new, limited one,” Tay shares, including restaurants that have resorted to offering takeaways. “There is much debate on the extent to which our industry will change; only time will tell. But there is no dispute on whether things will change, hence we must remain agile and be prepared to meet new challenges and opportunities.”