10 years of The Coconut Club: How its S$12.80 nasi lemak challenged the way we value local food
From a cold-press coconut machine developed by an F1 engineer to daily ikan bilis inspections, the restaurant's painstaking approach to Singapore's beloved dish hasn't come cheap. But, as it celebrates a decade in the business, what does its journey tell us about the value of local food?
We haven't written up this one. CNA - Singapore has the full story — the link below goes straight to it.
