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.
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.
この記事は WINE&DINE の September 2016 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は WINE&DINE の September 2016 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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