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VIP Kitchen’s chef Hai Yan, pictured, was back on the chopping board as Springvale restaurants re-opened for limited table dining from 1 June.
Eateries had been limited to take-aways only during to Covid-19 pandemic restrictions.
Restaurant and cafes are open for up to one customer per four square metres of dining space. A maximum of 20 dine-in patrons at a time applies.
Venues must record diners’ first names and phone numbers to help contact tracing.
Pictures: GARY SISSONS
