This 10-seater kitchen stage is all about experiments. Ghostwriter is where you’ll need to be if you’re one to get all hot and hungry for the newest food ideas. In this incubation space, you’ll find aspiring entrepreneurs running a trial of their food concepts as pop-ups that last anywhere from three weeks to a month.
While Singapore's F&B scene is nothing short of dynamic, owning a restaurant does come with high stakes. Just ask the people behind Sago House, Low Tide, and the newly opened Underdog Inn, who also happens to run Ghostwriter. What the space really does for operators is create the possibility of gathering real data and insights that may come useful when approaching potential investors or partners.
Take Dirty Supper, for instance, a restaurant bar concept introduced by executive chef Pete Smit back in mid-2022. After a thriving run at Ghostwriter, he will now be launching the concept in a permanent space later this year. Most recently, we experienced another exciting micro-concept, Guerilla (GRLA for short), click in to read about the concept. For the latest updates on incubators, check out Ghostwriter's website for more details.
