Flavours of change

Grand Imperial Group pastry chef Chan Weng Kong putting the finishing touches to the mooncakes. — Photos: LOW LAY PHON and courtesy photos

HOTELS and restaurants that heavily relied on dine-in and walk-in customers prior to the Covid-19 pandemic have had to restrategise to sell their mooncakes.

Since movement restrictions have curtailed the usual way of selling, and with mall events also curbed, food and beverage (F&B) businesses have had to adapt in order to market these festive creations.