As a counter to overwork culture, some businesses are showing that change is possible. Take Candlenut, run by my former boss, Malcolm Lee. When he opened the restaurant in 2010, he endured long hours, sometimes even sleeping on-site just to keep things running. By 2016, the restaurant broke even and earned a Michelin star, but the success came at a steep personal cost, including the strain on his personal relationships.
Troubled by the emotional toll, Mr Lee restructured operations: Candlenut now offers a four-day workweek and guarantees staff a daily, uninterrupted meal break. His mindset shift reflects an emerging industry trend: Mental health matters, and productivity should not come at the expense of well-being.
At Wheathead, Ms Lee protects her employees from unfair expectations, emphasising that the bakery is a “second home” for her team. On Wheathead’s Instagram account, she wrote, “We will not stand for rude or entitled behavior when anyone steps into our space.” In my interview with her, she explained that despite industry pressures, “it is ultimately up to F&B businesses to do better by their employees.”
Meaningful change demands healthier work schedules, more realistic consumer expectations, and industry-wide support for mental health and fair labour standards. But equally important is reshaping the narrative around passion and reimagining what a good life looks like: One defined not solely by work – not even passionate work – but also by the other good things in life.
Since moving to the Netherlands, I’ve noticed a stark contrast in how people approach work, even when they deeply enjoy what they do. Many intentionally work fewer hours, often 30 a week, to preserve time for their families, hobbies and rest. This cultural norm of balance stands in sharp contrast to the Singaporean mindset, where work often defines identity and worth.
It shows that another way is possible: one where passion can coexist with well-being, and where fulfillment is found not just in what we do – but in how we live.
Pamelia Chia is a cookbook author and creator of Singapore Noodles, a newsletter dedicated to celebrating Asian culinary traditions and food cultures.
