For F&B businesses, the pandemic has been a wild ride - it has been a time when you’re considered essential but not allowed to open your doors, when many aspiring home cooks found a way to finally monetise their passions, and with in-house dining taking on a new look with spaced out tables and temperature checks. It’s clear that COVID-19 has forced innovation and inspiration for the F&B industry; contributing greatly to that is Huen Su San, founder of Cookhouse, Malaysia’s first-ever shared cloud kitchen space.
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