Clear Acrylic Shields: Dining Safety Gets a Stylish Upgrade
After a four‑month pause, diners are starting to see one new sight at Singapore’s food and beverage (F&B) spots – slim, clear acrylic shields that slice tables in half. The move, part of a phased reopening after the circuit breaker, has sparked a prismatic trend in places like Thomson Plaza’s Koufu foodcourt.
How It Works
Picture this: a 3 mm thick sheet of crystal‑clear plastic, held up by a slick aluminium stand that hangs above the table. The design means staff can wipe surfaces without wiggling the shield out of place – a win for both cleanliness and speed.
- 50 tables at Koufu now feature the shields.
- The panels sit 1.8 m tall, offering a mini “no‑touch” bubble between diners.
- Moove Media, the advertising wing of taxi giant ComfortDelGro Corp, is underwinding a month‑long trial; it already tested similar V‑shields in 400 of its taxis.
Other Players Joining the Shield Lineup
It isn’t just a one‑off experiment. The TungLok Group – the powerhouse behind brands like Dancing Crab and TungLok Signatures – is also asking for prototypes. Mr. Andrew Tjioe, TungLok’s CEO, says the shields “add another layer of protection atop the usual safety measures,” letting customers feel calm while they chow down.
What The Industry Thinks
Vice‑president Keith Chua of the Restaurant Association of Singapore noted that clear dividers have been a staple in eateries around the world. He suggests that if these panels prove effective, restaurants could actually expand seating while keeping the environment safe.
A Light‑Hearted Spin on Safety
With the glassy panels slotted in, diners can enjoy their meals knowing they’re not about to acquire a “quarantine syndrome” face‑to‑face. And yes, the glossy separation gives every dish a bit of that “VIP” feel – think of it as a VIP divider for the middle‑class.
Takeaway
So if you find yourself next to a dessert plate in a 90‑meter‑wide space, don’t panic. That frosted glass between you and your neighbour is pretty much your new best friend, keeping the bite safe and the vibe light. Cheers to dining with a dash of protection!
Seat‑Shielding: The New Table Tactics for Dining Out
Remember the buzz of a bustling foodcourt before the pandemic? It’s going to feel a whole bit different when you’re finally allowed back. One of the biggest changes is the splash of acrylic shields that now separate diners like polite confessions. Spot those glossy dividers at Thomson Plaza’s Koufu foodcourt—just yesterday the booths were decked with them, thanks to a month‑long trial led by Moove Media, the ad wing of taxi giant ComfortDelGro. Those blocks are the same kind used in 400 of the company’s cabs, now getting squished between plates rather than wheels.
Restaurants Brace for a New Reality
With meals‑in still on the drawing board, managers are already crunching numbers to hit “hygiene and safety” standards without blowing their budgets. “Delivery and takeaway will remain the lifelines,” says Mr. Chua, “because people will still be in the comfort zone of staying apart.” He nudges owners to keep the lunch and dinner lines moving—turn tables around faster, squeeze in a double shift if needed.
Samy’s Curry’s Expectations (and Worries)
Ms. Nagajyothi Mahendran, director of Samy’s Curry, smiles forward. “Soon we’ll welcome folks back to the Dempsey Road spot,” she says. But a trace of apprehension lingers. “Will dining in restrictions be strict? How much can we operate under them?” she’s cautious. During the circuit breaker, restaurants had to half‑empty seats, reducing capacity by roughly 50%. “I’m unsure if it’ll shrink further. Will masks be enforced for meals? How long customers are allowed to linger? These are the nagging questions.” She longs for a week’s advance notice to stock up, a cushion before the sudden 4‑day shutdown.
The Peranakan’s Parable
Owner and chef Raymond Khoo of The Peranakan has a “what‑if” mindset. “What if we open Claymore Connect in phase two?” he muses. “We’ll need two shifts for lunch and dinner—maybe not cost‑effective with pinpoint seating. Staff are nervous about the infection rate, so risking exposure for dining might be a no‑go.”
What’s Next?
While the official guidelines are still in flux, the shelves of ingredient supplies keep gathering dust. For now, the big kitchen drums are ready to swing. Keeping the plates close and the laughter far apart—one shield at a time—is the new strategy.
