Restaurant Fit-Out · SFA Pathway
Restaurant Renovation in Singapore
Full-service restaurant renovation from S$80,000 — commercial kitchen, exhaust hood, grease trap, gas certification, dining-room design and SFA / NEA / SCDF licensing coordination. Send concept, lease scope and target opening date and we will help build the restaurant fit-out plan around your menu, footfall and operating hours.
SFA layout alignedNEA grease trapSCDF compliant8-12 week buildDesign + build
What restaurant renovation covers
- Commercial kitchen build — equipment layout, stainless-steel cladding, gas point, exhaust hood, fresh-air make-up unit, grease trap with NEA-approved capacity.
- Dining-room design — seating layout, banquettes, lighting, acoustic treatment, branded signage and POS counter.
- Wet area + plumbing — dishwashing zone, three-compartment sinks, floor traps, waterproofing, rest-room upgrade.
- M&E + AV — kitchen power loading (often 60-100 kVA), CCTV, music system, ordering KDS displays.
- Permit coordination — URA Change of Use (if applicable), SCDF, BCA, SFA Food Establishment Licence and NEA submissions.
Common restaurant scenarios
Different restaurant formats in Singapore have very different cost and timeline drivers.
Casual sit-down restaurant
50-100 sqm with open kitchen and 30-60 seats. Typical S$120K-S$180K including kitchen equipment.
Specialty cuisine / fine dining
Higher-end finishing, wine room, plate-up station and concept lighting. S$200K-S$350K+.
Fast-casual / counter-service
Smaller kitchen, focus on counter, queueing flow and grab-and-go. S$80K-S$140K.
Hawker stall / coffee-shop unit
HDB or mall hawker layout — compact, exhaust-heavy, S$25K-S$60K.
Restaurant takeover / refresh
Reuse existing kitchen if SFA compliant; refresh dining area, branding and seating. S$40K-S$120K.
Bar with kitchen
Bar counter, beer/cocktail station, compact kitchen for small-plates menu. S$120K-S$250K.
Restaurant renovation budget guide
Indicative starting points; final pricing depends on size, kitchen complexity and finishing level.
What to send first
- Lease floor plan and approved use class.
- Concept reference (mood board, photos, comparable restaurants).
- Menu / cuisine type — affects kitchen layout and gas loading.
- Seat count target and operating hours.
- Target opening date and any pre-booked launch events.
- Existing M&E if it's a takeover (kitchen photos, exhaust, electrical DB).
Critical-path items we lock first
- Exhaust + make-up air — usually the longest-lead item; affects ceiling design.
- Gas certification — independent licensed gas worker submission; book early.
- Grease trap sizing — NEA requires capacity matched to menu type.
- SFA layout review — kitchen vs prep vs storage zoning before tile work starts.
- SCDF inspection — required before TOP and SFA licence issuance.
Restaurant renovation FAQ
How much does restaurant renovation cost in Singapore?
Small restaurant (50-80 sqm): S$80,000-S$150,000. Mid-size (100-150 sqm): S$150,000-S$220,000. Premium / flagship: S$220,000-S$350,000+. Cost drivers are kitchen exhaust scope, grease trap, dining-area finishes, refrigeration, AV and licensing fees.
Do you handle SFA licence application?
We prepare layout drawings, ventilation diagrams and equipment plans aligned to SFA Food Establishment Licence requirements, and coordinate inspection-ready handover. The licence application is typically submitted by the operator with our supporting documentation.
How long does restaurant renovation take?
From confirmed quote to handover: 8-12 weeks for typical sit-down restaurants. Kitchen-heavy concepts may need 12-16 weeks including testing, gas certification and SFA inspection. Tight openings can be sequenced around critical-path trades.
Can you reuse the previous tenant's kitchen?
Sometimes — depends on equipment age, exhaust capacity and current SFA / NEA compliance. We do a take-over assessment first; rehab is usually 30-50% cheaper than full rebuild but only if the bones are in good shape.
Do you do design or just construction?
Both. We can build to your designer's drawings, or do design-and-build with concept, 3D visualisation, kitchen workflow planning, brand-aligned dining design and material proposal.
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