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Restaurant dining room representing F&B use in a shophouse

Authority Series · Guide

F&B Licensing & Change of Use Guide

Turn a conservation shell into a compliant restaurant or café — without discovering plant and façade conflicts mid-fit-out.

In Singapore's shophouse belt, rent and capital value often hinge on whether a unit can legally trade food and beverage. This guide outlines how change of use and F&B licensing interact with URA conservation grade constraints.

Recommended sequence

  1. Confirm existing approved use and zoning.
  2. Feasibility with QP: kitchen location, flue path, seating load.
  3. URA change of use / conservation submissions as required.
  4. SCDF fire safety and building works approvals.
  5. NEA and Singapore Food Agency licensing for the operator.

Landlord vs tenant responsibilities

Leases should allocate responsibility for base-building approvals versus operator licences. See shophouses for rent for market context and District 01–02 for CBD F&B corridors.

Further reading

Frequently Asked Questions

What is change of use in a shophouse context?+

URA change of use is the planning approval to occupy a premises for a use different from its approved use — for example converting a shop to a restaurant — subject to conservation and parking/loading considerations.

Which agencies are typically involved for F&B?+

URA (planning/use), SCDF (fire safety), NEA (environmental health), Singapore Food Agency (foodshop licensing), and sometimes BCA for building works — coordinated through your QP and consultants.

Why do conservation façades complicate kitchens?+

Extraction flues, condensers, and grease traps must respect protected façades and roofscapes. Rear courts and service alleys often become the only viable plant zones.

Should landlords pre-clear licensing?+

Pre-cleared or historically licensed units lease faster and can support stronger rents. Tenants still must secure operator-specific licences.