These times are far from easy. Many restaurants around the world have permanently closed and more will surely follow. But Yvonne Kam, founder of Yung’s Bistro, the modern counterpart to Hong Kong’s much-loved Cantonese stalwart Yung Kee, believes that may not always be a tragedy – in her view, a decade of expansion in the F&B sector has resulted in an oversupply of restaurants. View this post on Instagram Thank you for your support, we are fully booked this week! Limited slots available for 19 June 2020 (Fri) @ $220++ per box. Subject to availability. To place your orders, please contact us at email@example.com, 64380887 or drop us a WhatsApp at +65 9115 6553. . . . . . . #VirtualSaintPierre #SaintPierreSG #SGUnited #emmanuelstroobant #emmanuelstroobantgroup #singapore #michelin #michelinrestaurants #finedining A post shared by Saint Pierre (@saintpierresg) on Jun 8, 2020 at 10:35pm PDT “The dining scene has become just like ‘fast fashion’, with restaurants focusing on gimmicks instead of quality food and ingredients,” she says. “I hope the silver lining of this pandemic will be that we can reset, slow down and return to the essence of dining out – celebrating flavours, food traditions and good company.” Why food security matters – and why we should all move to New Zealand View this post on Instagram A post shared by 鏞鏞 · 藝嚐館 Yung's Bistro (@yungsbistro) on Dec 17, 2019 at 9:07pm PST View this post on Instagram A post shared by Asma Khan (@asmakhanlondon) on May 29, 2020 at 1:08am PDT That essence of dining out is also what Asma Khan, the first British chef to feature on Netflix hit Chef’s Table with her London hotspot Darjeeling Express, believes diners will be longing for once lockdown eases in the UK and restaurants reopen. “Dining will become more informal and more meaningful,” she says. “So much that was taken for granted has been taken away from everyone during the lockdown. I hope it will make the industry more hospitable and service oriented.” “People will slowly go back to restaurants, but may not be willing to spend an enormous amount over one meal. I suspect people will go out more often and spend less,” she says. Where to eat in and around Hong Kong’s Times Square, Causeway Bay But not all chefs agree. “There’ll always be room for brilliant dishes with the highest quality ingredients and elevated craftsmanship that people themselves are unable to create at home,” says Sat Bains, chef-owner of two-Michelin-starred Sat Bains Restaurant in Nottingham, England. “But diners won’t have patience for pretentiousness or inauthenticity. They won’t want snobbery, they’ll want relaxed professionalism. People love honesty and connection.” View this post on Instagram A post shared by Sat Bains (@satbains1) on Mar 9, 2020 at 11:51am PDT The reality of social distancing measures, which are likely to extend for many months, mean that restaurants are able to seat fewer patrons and footfall is low. “Independent restaurants will be the biggest casualties, and the longer this goes on, the more will close,” Bains says. So will we be left only with big chain brands? “I hope not – that’s where the soul dies.” In a post-Covid world, are buffets a thing of the past? The health crisis has forced restaurateurs to react, and fast. As Kam says: “To survive you have to be flexible and move quickly to meet the demands of customers.” View this post on Instagram A post shared by Uber Eats (@ubereats) on Dec 12, 2019 at 8:30am PST Restaurants have taken business online, offering more healthy, affordable, and delivery-friendly takeaway options. Kam says Yung’s Bistro’s nostalgic comfort-food classics such as double-boiled soups and roasted meats have “been flying out the door for takeaway”. Further rethinking of business strategies may lie ahead: “Restaurants should look internally to improve on their craft, and plan for what they can do to excite diners once again, when the pandemic is over,” says Emmanuel Stroobant of two-Michelin-starred Saint Pierre in Singapore. Want more stories like this? Sign up here . Follow STYLE on Facebook , Instagram , YouTube and Twitter .