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In a May 26 post on Instagram, chef Paul Longworth, 47, said: “After 12 incredible years, I have decided to close the restaurant.

“Thank you to all you beautiful people who have supported, patronized, worked, supplied and guided us over the years.”

Before launching Encore, the chef worked at Au Petit Salut and later opened the 20-seat fine-dining restaurant Encore by Rhubarb in 2014.

The establishment earned a Michelin Guide one-star rating in 2016, the same year the Singapore guide was introduced. However, it was removed from the one-star list in 2025 after Longworth transformed the venue into a more casual 32-seat concept, an overhaul that reportedly cost S$150,000 (US$117,400), The Straits Times reported.

The restaurant attracted strong customer interest, with diners drawn to its French cuisine and relatively affordable set menus, including a three-course lunch priced at S$48 and a four-course dinner at S$88.

Singapore’s restaurant industry has faced mounting pressures over the past two years.

The strength of the Singapore dollar has encouraged more residents to travel and spend overseas, while consumers have become increasingly cautious amid global economic and political uncertainty, Channel News Asia reported.

Rising costs, exacerbated by the conflict involving Iran, have added to the challenges.

Restaurant operators also continue to grapple with longstanding issues such as high rents and labor shortages. As a result, eateries across various segments have shuttered.

Recent closures include upscale establishments such as Sugarra and Tarte by Cheryl Koh, as well as more casual venues including The Horse’s Mouth and The Black Sheep.

Data from the Accounting and Corporate Regulatory Authority showed that 1,436 new food businesses were registered between January and April this year, while 1,267 food establishments closed during the same period.