Singapore is perhaps not at a juncture which can wholeheartedly accept luxury restaurants, an analyst said.
When the late celebrity Michelin-starred chef Joël Robuchon announced the closure of Joël Robuchon Restaurant and L’Atelier de Joël Robuchon in June, analysts were quick to ask: are Singaporeans losing their palate for high-end restaurants? In February, two-Michelin starred Restaurant André also permanently hung the closed sign after eight years of operations in Singapore. “Over the last few years, we’ve seen a shift towards opening smaller fine-dining restaurants that are able to house between 30-35 guests, or even less,” said Sebastien Lepinoy, executive chef of two-Michelin star restaurant Les Amis.
When the stars lack lustre This was echoed by Inside Retail Asia director of content Robert Stockdill when he commented on the recent closure of three-Michelin star restaurant Joël Robuchon, the only one of its kind in Singapore.“There seems to be a trend internationally that high-end restaurants are becoming less popular as mid-grade restaurants with a more relaxed dining atmosphere—but still with a quality food offer—take greater market share,” he said.
Lepinoy described these new establishments further and said, “These restaurants are often helmed by the chef, who are also the coowner. The food and the overall focus is usually driven by the personality and creativity of the chef.”
The executive chef observed that, at times, it seems as though more focus is paid to the artistic style of the chef compared to the art of service, which is comprised of service standards, customer journey, efficiency, communication, and knowledge, amongst others.
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Denne historien er fra August - September 2018-utgaven av Singapore Business Review.
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