It costs Mark Zubovskyy‘s restaurateur parents around $55,000 a month to run their Slavic diner in Tanjong Pagar, which serves relatively uncommon Eastern European dishes in Singapore.
is typically stuffed with a variety of meat fillings like beef, pork, salmon and mutton, while Ukrainian-styleCombo Platter His business began as a food kiosk in Tanjong Pagar MRT station before it moved to a restaurant space at nearby Maxwell Chambers. The couple also opened a hawker stall at Lau Pa Sat and a central kitchen in City Gate mall, which they have since closed.asks Vadim if it’s a recent occurence, the 52-year-old looks wounded.
A former sailor, he had gotten Russian citizenship by chance after the Soviet Union dissolved while he was out at sea. When he returned to land, Vadim was assigned a Russian passport, though his wife and two children, including Mark, hold Ukrainian citizenship. Choking up, he replies: “Of course, of course. But I never wanted to give up. It’s a good restaurant, so what’s the point of closing? Every business has its ups and downs. We still have hands, we still can cook, so we’re going to struggle till the last moment and explore every possibility.”
To put it in context, Mark could have gotten an NTU degree for around the same amount of money needed monthly to finance his family’s restaurant. He had chosen a maritime business degree as he was inspired by his dad, who still holds a full-time job in the shipping industry. He currently draws a monthly “minimal salary” of $1,000 from his parents to cover his transport and expenses. “I don’t go out to party anyway. Now that the restaurant is in the red, I take as little as possible. We want to save up and expand the business,” he says.
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