Shophouse Café & Restaurant in Singapore: F&B Requirements Checklist

The short answer

To open a restaurant or café in a Singapore shophouse you need a unit whose use permits food and beverage, a food shop licence from the Singapore Food Agency, SCDF fire safety compliance, a workable kitchen exhaust and grease trap, and landlord consent for works. Conservation façades often limit where plant can go.

Licence: SFA food shop licence for the operator
Planning: URA approved use or change of use
Fire safety: SCDF approval of layout and cooking
Hardest part: Kitchen exhaust and grease trap routing

Last reviewed 2026-11-05. Rules and fees change; confirm with the relevant agency before committing to a lease or fit-out.

Pre-lease site checks

Check	Why it matters
Approved use includes F&B	Otherwise URA change of use applies first
Kitchen exhaust route	Flues must avoid protected façade and roofscape
Grease trap location	Required for food premises; needs a drainage route
Rear court or service alley	Often the only viable plant and delivery zone
Seating capacity versus fire safety	Occupant load drives exits and fire systems
Outdoor seating rights	Five-foot way and public land need separate approval

Shophouse renovation in Singapore: interior mid fit-out with exposed brick, timber staircase, fire extinguisher and architectural plans — Fit-out in a shophouse is planned around structure, fire safety and conservation limits. Illustrative image.

Agencies and approvals

For the sequence of approvals and who does what, follow our F&B licensing and change of use guide.

URA: use class and change of use, plus any façade-affecting works.
SFA: food shop licence for the operator; licensed premises are subject to hygiene grading.
SCDF: fire safety plans and approval for the layout and cooking installations.
NEA: environmental requirements, for example noise and emissions, as relevant.
PUB: drainage and grease interceptor requirements for food premises.
SPF: liquor licence if you serve alcohol (see the bar guide).

In a shophouse, the kitchen and flue are your design problem, not the landlord's.

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Why shophouse F&B is different from a mall unit

Malls supply ready extraction risers and grease infrastructure. Shophouses rarely do, so the kitchen and flue are your design problem. Narrow frontage, party walls and heritage rules also affect layout, staff circulation and deliveries.

Night view of a Singapore conservation shophouse wine bar with dark timber shutters and a lit bar counter inside — Shophouse bars trade on atmosphere, but neighbours and licensing set the limits. Illustrative image.

Sources and where to verify

Frequently Asked Questions

What licence do I need for a café in a shophouse?+

The operator needs a food shop licence from the Singapore Food Agency, and the premises must have the right approved use and fire safety compliance. Additional licences apply if you serve alcohol.

Can any shophouse unit become a restaurant?+

No. The unit's approved use, kitchen exhaust options and conservation constraints decide feasibility. Some units need URA change of use approval first.

Why are shophouse kitchens hard to build?+

Extraction flues, condensers and grease traps need routes that respect protected façades and roofs, and most shophouses are narrow with few service areas.

Can I put tables outside a shophouse restaurant?+

Outdoor seating on the five-foot way or public land requires separate approval and is not automatic. Check the relevant agency and your lease before planning outdoor covers.

Who handles licensing, landlord or tenant?+

Operator licences are the tenant's responsibility, while base-building approvals vary by lease. Agree the allocation in writing before signing.