Good Value or Not?
WINE&DINE|September 2016

When it comes to deciding if an F&B establishment is good, its value proposition should rank as high as the quality of its food and service, says Sim Ee Waun.

Sim Ee Waun
Good Value or Not?

In a recent visit to New York City, the rooftop bar at Hyatt Times Square was touted as the place to go if you could only go to one bar while in the Big Apple. The view was fantastic, they promised, but they also cautioned that one should be prepared to pay for the “most expensive cocktails” in the city. We decided it was something we really wanted to try, braced ourselves for a hefty bill and arrived for pre-dinner drinks. The view was indeed stunning as promised from its wrap around balcony and generous windows. The cocktails were a delight— potent stuff, well-balanced creative concoctions that did not hold back on the alcoholic ingredients. And the price? We took a deep breath, looked at the menu and our eyebrows shot up. They were just about what we pay for cocktails in most of the decent bars in downtown Singapore.

That was a bit of a shock. Here we were in New York City, in Times Square no less, paying what they considered top dollar for a tipple, but a price we merely brush off as “standard market rate” back here in Singapore. Not that we have to be any less expensive than other cities, but it has become increasingly common to be presented with hefty bills when eating or drinking out in Singapore, whatever the quality of the product or experience.

Diese Geschichte stammt aus der September 2016-Ausgabe von WINE&DINE.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der September 2016-Ausgabe von WINE&DINE.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS WINE&DINEAlle anzeigen
New Blood
WINE&DINE

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

time-read
7 Minuten  |
April - June 2021
Sharing Is Caring
WINE&DINE

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

time-read
1 min  |
April - June 2021
Nutmeg's Role In Singapore's History
WINE&DINE

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

time-read
6 Minuten  |
April - June 2021
New And Improved
WINE&DINE

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

time-read
1 min  |
April - June 2021
Pairing Spice-Driven Cuisines With Wine
WINE&DINE

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

time-read
7 Minuten  |
April - June 2021
Let Land Grow Wild
WINE&DINE

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

time-read
7 Minuten  |
April - June 2021
The South Asian Misnomer
WINE&DINE

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

time-read
8 Minuten  |
April - June 2021
Keepers Of The Spice Trade
WINE&DINE

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

time-read
7 Minuten  |
April - June 2021
Sugar, Spice And Everything Nice
WINE&DINE

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

time-read
4 Minuten  |
April - June 2021
WINE&DINE

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

time-read
7 Minuten  |
April - June 2021