HAN LI GUANG

Han Li Guang stepped up with a charity initiative to send free meals to the staff of the National Centre for Infectious Diseases. Since early March, he has funded the initiative by contributing S$20 per dinner customer and S$40 for every full bottle of wine sold at his restaurant. He has also recruited the owners of F&B outlets Keng Eng Kee Seafood, Jam at Siri House, Sanity Coffee and Pezzo Group into this drive. “Working in the F&B industry has provided us with so much joy,” he says. “I hope that in our own small way, we can contribute meaningfully to the people that work hard on the front lines.”