why is SG gov wasting time and money on this.   dont we already solved the issues by mass importing

SINGAPORE – Singapore’s Government Technology Agency (GovTech) has been gathering public feedback on a potential government-run dating service it is exploring, according to a survey circulated to members of the public earlier in April. The proposed dating service was an idea mooted at the statutory board’s annual hackathon. Users of CrowdTask, an online platform used by government agencies to poll the public, received a survey on April 13 asking for their feedback on the visual design of the proposed service’s website. According to the survey, this proposed dating service is called Firstdate and aimed at singles under the age of 35. In it, users would be asked to complete a 10-minute questionnaire to receive a match based on their interests and values. Matched couples would then receive a free meal for their date, chosen from a curated restaurant list. Accounts on the proposed dating service would be required to verify their identity with Singpass. “We’ve got your first date covered,” stated the dating service’s write-up. “No fakes, no drama.” “This particular idea is still at a very early, exploratory stage and nothing has been confirmed,” said a GovTech spokesperson in response to queries from The Straits Times. GovTech employees propose and tackle problems as part of the statutory board’s annual hackathon, with shortlisted teams turning their ideas into products. “At any one time, there are hundreds of such explorations at various stages and most do not proceed beyond the concept or research phase,” the spokesperson added. CrowdTask users received a second survey on April 27 asking them about their motivations and challenges when it comes to dating in Singapore. A second survey aimed at singles aged 21 to 35 asked them about motivations and challenges in dating. PHOTO: SCREENGRAB FROM CROWDTASK “Burned out from endless swiping and awkward ‘singles events’?” read the call for respondents. “We are testing fresh, organic ways to connect, like casual work mixers and discounted dining matches.” Respondents were asked what initiatives they would support if they were implemented by the Government. Options included unlabelled networking events, matched casual dining, activity-based trips, official identity verification through Singpass to reduce “catfishing” and subsidies for date activities such as meals. Both surveys have since been removed from CrowdTask. These surveys come amid Singapore’s fertility rate sinking to historic lows. The country’s resident total fertility rate dropped to 0.87 in 2025, down from 1.24 a decade ago. On April 29, the National Population and Talent Division announced the formation of a new workgroup to tackle Singapore’s falling fertility rate, which is set to release its findings by early 2027. GovTech’s proposed service is not the first time the Government has played matchmaker. The Social Development Unit was established in 1984 with the initial mission of getting graduates to meet and marry. In 2023, its modern iteration, the Social Development Network, shuttered its website after sending out an e-mail thanking its members for their support. The Government’s more recent forays into matchmaking have involved less explicitly romantic branding and more technology. The Ministry of Social and Family Development was one of the organisers behind For Real Fest, a Gen Z friendship festival started in 2024 which was pitched as a solution to youth loneliness. In 2025, For Real Fest attendees at shopping mall Funan received light-up bracelets that allowed them to indicate whether they are “open for love”, or shy and would rather be approached by others. More couples now meet online than through other methods, such as school or via one’s friends, according to a 2022 survey by the National Population and Talent Division. A 2024 survey by analytics firm YouGov found that 36 per cent of Gen Z and 42 per cent of millennial residents have used dating apps.  

SINGAPORE – In the 1942 painting Nighthawks, three guests sit in a diner late at night. One has his back to the window. The other two – a woman in a red blouse and a man in a dark suit – sit side by side, unspeaking.  American artist Edward Hopper’s noirish masterpiece has since become synonymous with loneliness, so palpably does it capture the urban isolation of city living and the pathos of being alone in a room of people.   Flash forward 80 years and modern life paints a different picture. To dine alone these days is to be free. It is an experience to be savoured, say patrons who have embraced the table for one. For communications director Krisha Maree Ramos, 32, this is proper me-time. “My work involves a lot of communicating with people, so solo dining is just a chance to decompress. It lets me keep to my own time and schedule. I’m not waiting for anyone, not checking if he or she is ready to leave. Sometimes, I’ll take along a book, catch up on my phone, just exist without having to be ‘on’,” she says.  Likewise, 23-year-old Chaeyeon Kim, who works in consumer goods, makes it a point to set aside one day a month to eat by herself. “A few years ago, my mindset shifted from being more friends-oriented to just doing the things that I want to do. It’s empowering in the sense that I don’t have to rely on anyone showing up. I can just go and do whatever I want,” she says.   For diners like Ms Chaeyeon Kim, solo dining is a form of self-care. PHOTO: CHAEYEON KIM While fine dining establishments are rarely her first choice – the courses are long and, therefore, a tad boring – medical physician Calvin Loh, 40, has no qualms wining and dining at Singapore’s top restaurants alone.  He likes to attend events such as seasonal menu launches and guest chef collaborations on his own. This, he says, allows him to better appreciate the food and craft behind them. There is also less pressure. “Whether a meal is spectacular or underwhelming, I ‘self-bear’ that experience. There’s no social guilt or worry about whether a guest is enjoying himself or herself,” he says. It is because of this cultural shift that a restaurant in South Korea’s Yeosu city courted controversy in November 2025 for refusing to serve solo diners. “We don’t sell loneliness. Please don’t come alone,” read a sign outside its entrance, as reported by South Korean newspaper Hankook Ilbo. The backlash was swift and sharp, with critics calling the owners outdated. The trend of solo dining has gained traction in recent years, especially in South Korea, where it is known as “honbap” (“honja” means alone and “bap” refers to rice or meal). In Singapore, there is no equivalent term, but you would be hard-pressed to find a restaurant here that would turn away a lone diner. On the contrary, more and more solo diners have been walking through eateries’ doors.  Burnt Ends is famous for its sizeable barbecue portions. But in recent years, the restaurant has seen a 50 per cent rise in the number of solo diners. PHOTO: SIMON PYNT BBQ restaurant Burnt Ends in Dempsey is famed for its large plates of meat, but in recent years, it has seen a 50 per cent rise in the number of solo diners. At fellow Michelin-starred establishments Cloudstreet and Restaurant Born, the presence of such patrons has grown by around 40 and 20 per cent respectively.  Restaurants on the more casual end of the spectrum, like Korean restaurant Hansik Dining Collective, Vietnamese eatery Yenney and Middle Eastern street foot joint WeWa, report a similar uptick.  While booking platforms Chope, OpenTable and Quandoo did not respond to The Straits Times’ request for Singapore-specific data, anecdotal evidence from local restaurants seems to tally with a global trend. The New York Times (NYT) reported in March 2025 that reservations for solo dining in the United States had risen by 64 per cent since 2019, according to data from OpenTable; and 21 per cent from 2022 to 2023, according to reservation company Resy.   In Britain, such bookings have increased 14 per cent year on year on OpenTable, according to an October 2024 article by British newspaper The Guardian.  Not entirely surprising, given the prevalence of flexible work arrangements and shorter lunch hours. Ms Irin Lau, 46, head of marketing at local chain Soup Restaurant, also points out that foodcourt and casual restaurant prices have converged over the years, making these eateries a viable option for office workers grabbing a quick bite on their own.  Menu for one If you were to walk alone into Japanese restaurant Loca Niru in Penang Road, you would likely be seated at the counter. This is a deliberate move on the restaurant’s part, to maximise space and amp up the entertainment factor.  “You’re directly in front of the kitchen, in the thick of the action. There’s always something fascinating to watch, and even a chance to have a quick exchange with the chefs as they prepare your meal in front of you,” says executive chef Shusuke Kubota, 33.  Solo diners are seated at the counter at Loca Niru. PHOTO: GAIA LIFESTYLE GROUP At Restaurant Born in Neil Road, solo diners are given a magazine. “Most of the time, people are focused on their mobile phones. I think it is a nice gesture to provide something tangible, like a magazine, to accompany them during their meal,” says 39-year-old chef-owner Zor Tan.  Or they can browse recipe books at Restaurant Cougar Lee. The Tras Street Chinese restaurant makes it a point to seat solo diners at a side table or al fresco area, calling these settings quieter and more comfortable.  As this sort of independent living becomes increasingly widespread, more restaurants and eateries have been paying closer attention to smaller parties, rolling out promotions and sets suitable for solo diners.  It dovetails nicely with the demand for greater value, which restaurants typically respond to with set lunches designed to let guests sample a range of offerings. In this way, Korean restaurant Gu:um in Keong Saik Road kills two birds with one stone. Its $48++ set lunch menu, suitable for voracious eaters as well as those dining alone, includes banchan, a soup of the day and steamed egg, in addition to a main like Yukhwae Bibimbap or Moksal Steak & Rice.  Mr Loh is heartened by the growing inclusiveness he has observed. “I’m seeing more flexibility in menus for cuisines that were historically difficult to enjoy alone.”  Solo diners can order the Ganjang Gejang set at Hansik Dining Collective. It comes with rice, a drink and three crabs marinated two ways.  ST PHOTO: GIN TAY For one thing, you no longer have to round up a group of friends to satisfy your cravings for raw marinated crab. It comes as a solo portion at Hansik Dining Collective in Tras Street – $38++ for the Ganjang Gejang set, complete with rice, a drink and three crabs marinated two ways.  And at Chef X, a sandbox for home chefs in Clarke Quay Central, Peranakan food is transformed from a group to individual experience. To keep these cultural traditions alive, chef Jean Tan, whose Nonyanita Cafe occupies the space from March to mid-May, believes that they need to be introduced to a wider and younger audience.  And so she has learnt to speak the language of her young adult daughter’s generation, serving up cafe-style creations like Itek Sio Sandwich ($23) and Nasi Ulam Grain Bowl ($20). “Through our new formats, we hope to see Peranakan cuisine appreciated as a wholesome, everyday kind of a meal – the way I enjoyed Peranakan food prepared by my late mum daily for me when I was a kid – consumable on a wish or on a whim,” says the home cook.   Chef Jean Tan's Peranakan dishes come in smaller formats suitable for solo diners. PHOTO: NONYANITA CAFE Shabu shabu can also be enjoyed on one’s own with the opening of Shabu Days, a new concept at Hillion Mall where sets start at $14.90. Even the famously communal Pizza Hut is looking to penetrate the solo dining space, rolling out new Hut’s Sliders and a revamped My Box bundles – all designed for one – in March.  “Hopefully, this will get people to look at Pizza Hut in a fresh way, as a brand that continues to evolve,” says Ms Jayss Rajoo, 48, Pizza Hut Singapore’s director of marketing and food innovation, adding that such innovation is essential in Singapore’s competitive food and beverage scene. “The pie won’t grow any bigger. It’s just a matter of who gets a larger slice.”  Overall, these initiatives have helped to erode the stigma surrounding solo dining in Singapore. Graduate student Chew Sher Mein, 28, who has dined out alone across Europe and Asia, says she rarely feels judged here.  “It feels normal and comfortable. Sometimes, I get questionable glances, but I know that these are just curious looks and not judgmental,” she says. Compared with Europe, where portions are bigger and solo diners rarely young women, eating alone in Asia feels like less of an anomaly.  And while you cannot reserve a table for one at Cote Korean Steakhouse in Miami or Manhattan, according to NYT, the brand’s Singapore outlet in Bideford Road can accommodate a handful of solo diners. “Dining habits in Asia have long been more accommodating of solo diners, whether it is a quick meal, a business lunch or simply someone enjoying a quiet dinner. In Singapore, in particular, solo dining is widely accepted across both casual and premium restaurants, and we wanted Cote Singapore to reflect the way people here choose to dine,” says a representative from Como Group, which runs the hotel where the restaurant is located.  Bad for business? That said, it is not always easy to find a table for one.  You cannot, for instance, make a solo reservation on the websites of establishments like Odette in National Gallery Singapore. The three-Michelin-starred restaurant still accepts solo bookings, so long as you inquire via e-mail, but the default party size is two or more – online, at least. In the case of Cote, solo bookings are subject to the availability of two-seater tables and bar space. The spokesperson also clarifies that solo diners hoping to visit one of the brand’s US locations are invited to contact the team directly, and will be accommodated where possible. The reality is this: As much as restaurants would love to accommodate all interested parties, solo diners are, in some cases, bad for business.  “A single guest occupies a seat that might otherwise be part of a larger booking, so there can be some impact from a space-efficiency perspective, especially during peak periods,” says chef Lamley Chua. The 40-year-old is head of Asian Cuisine Development at 1-Group, which runs Oumi Modern Japanese Kappo Restaurant in Market Street and other concepts. Such underutilised space might impact overall profitability, adds the Cloudstreet spokesperson. It is for this reason that the Amoy Street restaurant accepts only one solo diner for each seating.  “That said, if guests reach out directly and we have the flexibility to accommodate additional reservations, we always try our best to do so,” the spokesperson adds.  Similarly, solo reservations are unavailable on certain days at one-Michelin-starred Japanese restaurant Hamamoto in Tras Street. According to general manager Hirozhi Ozawa, 52, this depends on the number of seats available. The restaurant tries to ensure sufficient space between customers and groups at the sushi counter, and hence might not be able to slot in solo diners at certain times. Casual concepts like Yaowarat Cafe in Enggor Street do not maintain strict limits on solo diners, but try to keep the number between 30 and 40 per cent of total footfall for best balance based on its table mix, average meal duration and revenue flow.  Too many solo diners can affect a restaurant’s revenue. ST PHOTO: GIN TAY At Yenney, a Vietnamese restaurant at Marina One Show Gallery, a proportion of 20 to 30 per cent is manageable, while Hansik Dining Collective in Chinatown can accommodate a 10 to 15 per cent balance without affecting profitability.  At set-menu restaurants made up primarily of counter seats, the problem is not profitability, but the pace of the meal.  “For example, if I have 12 solo diners coming in at different times of the night, it will be challenging for the team to tend to each individual guest. However, if I were to have one solo diner and another group, or two bigger groups at the same time, it’s not as difficult to look after each guest or group,” says Akane Eno, 48. She is the executive chef of 18-seater Orchard Road Japanese restaurant Ichigo Ichie, where guests are split between the counter and a dining room.  Likewise at Loca Niru. “When several solo diners arrive at different times, each one naturally moves through the menu at his or her own rhythm. That means the kitchen has to manage multiple, slightly staggered timelines simultaneously,” says chef Kubota.  “Coordinating the flow so that every guest, solo or not, receives dishes at the right moment can be quite complex during busy services.”  Part of the rhythm of restaurant life That is not to say, however, that solo diners cannot prove valuable, especially in the current climate, when every visitor counts.  Chef Chua, for one, has come to see solo diners as part of the natural rhythm of a restaurant, rather than a drawback. “It requires thoughtful seating management and the right service approach, but overall, the impact is manageable,” he says. “When the experience is done well, solo diners can still contribute strongly to loyalty, word of mouth and repeat business.”  At Yenney, their shorter lunches allow for quicker table turnovers on weekday afternoons. They also help fill smaller tables that might otherwise remain empty if the restaurant were to wait only for big groups.  Solo diners at Pang Pang Crab Pot provide a consistent flow of foot traffic, says operations manager Chang Yen Jiun. PHOTO: PANG PANG CRAB POT Ms Chang Yen Jiun, 32, operations manager of Pang Pang Crab Pot, calls them a vital and loyal segment of Singapore’s dining landscape. “This massive community provides a consistent flow of foot traffic, especially during off-peak windows,” she says.  Sometimes, solo diners even spend more than members in a group. At dinner, she has observed them indulging in the Tan Quee Lan Street restaurant’s regular-sized casseroles, which range from $60 to $100. In comparison, the average amount each person in a group spends is around $40.  Plus, single servings mean better portion control and fresher ingredients as items are prepared in smaller batches, says Shabu Days manager Lee Ying Kwang, 36.   The payoff is especially gratifying when the solo diner happens to be a foodie with a keen eye for detail. “Solo diners often appreciate the food, stories behind and the process, which we enjoy as a team,” says Loca Niru’s chef Kubota. “Because they experience the meal in such a pure, undistracted way, their feedback can be incredibly detailed. As chefs, we value the kind of precise, thoughtful observations that solo diners often share.”  One recurring delight is a regular who dines alone and offers the kitchen team a glass of wine to toast the start of each meal. Often, he will recommend restaurants he has enjoyed, both in Japan and overseas.  “Many of these solo diners build a quiet but strong relationship with the restaurant over time,” says chef Chua of his guests-turned-friends at Oumi.  “In a kappo setting, that connection feels especially personal because they sit close to the chefs, observe the preparation and, sometimes, ask thoughtful questions about the ingredients or techniques. Those moments are meaningful because they remind us that dining is not only about food, but also about human connection and trust.” 

And supplemented with AI

Sad truth.