Does arrival of Michelin Guide reflect a more mature dining scene in Singapore?
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The Singapore Michelin Guide will be launched next year. The confirmation of a Singapore Michelin Guide as early as next year topped what has been an exciting 2015 for a nation of food lovers.
Local fare has never been more openly celebrated, both here and abroad (what with Anthony Bourdain’s plans to bring Asian street food to New York and the supposed new chicken rice war brewing in Shanghai); and local chefs and bartenders are continuing to rake in top honours on the global stage.
So what’s cooking for next year? The warm reception to local start-ups this year could mean that we can see more permanent brick-and-mortar outlets emulating the likes of Bird Bird House of Thai Chicken, Park Bench Deli, Paper Crane and L’eclair Patisserie. More independent restaurants are expected to woo people in the heartlands next year — even if these will be of a smaller scale, thanks to the ongoing labour crunch, said Konstantino Blokbergen, director of Singapore-based hospitality and lifestyle consulting company Gastro-Sense.
But the arrival of the world’s most recognised dining guide is on everyone’s lips, although, whether its presence marks a coming of age for the local dining scene is up for discussion.
“To see… Michelin penetrate the Singapore market before any other country in South-east Asia is definitely a sign of achievement in recognition and proof of our local dining scene’s maturity,” said Blokbergen.
““Maturity doesn’t happen overnight, it will take at least five to 10 years.”
It will further reinforce Singapore’s standing as the regional hub for culinary excellence, added Ranita Sundramoorthy, director, Attractions, Dining and Retail, Singapore Tourism Board, who said the guide’s arrival will “encourage continuous culinary innovation and excellence among Singapore players” as well as the growth of gastro-tourism.
While Mod-Sin cuisine pioneer Willin Low said that the Singaporean diner is far from naive when it comes to the best places to dine, other players adopted a more cautious stance.
Said Edina Hong-Stroobant, marketing director of Emmanuel Stroobant Group: “I think it’s a budding scene. The Michelin Guide will hopefully reinforce the fact that Rome was not built in a day. One of the reasons the Japanese have a higher number of Michelin restaurants is their culture — it is all about discipline and in-depth knowledge; I think Michelin will help us achieve this maturity … but not yet.”
Les Amis Group’s Raymond Lim predicted only four restaurants earning a coveted three-star rating. “Maturity doesn’t happen overnight, it will take at least five to 10 years. Yes, Singapore is ready (for the guide) but a market doesn’t transform so much within a year,” he said, adding that the Michelin Guide is not an award but a guidebook to the best restaurants with the best value.
And while we’ve grown more appreciative of the value our dining scene purveys, there is clearly quite a bit of growing up left to do, before, as Low put it, “the day consumers are willing to pay the same price for a hand made soon kueh as they would for a macaron or cupcake”.
Questions & Answers
Q.Who specifically views the arrival of the Michelin Guide in Singapore as a sign of achievement and maturity for the local dining scene?
Who specifically views the arrival of the Michelin Guide in Singapore as a sign of achievement and maturity for the local dining scene?
Konstantino Blokbergen, director of Gastro-Sense, considers the Michelin Guide's penetration into Singapore before other Southeast Asian countries a definite sign of achievement and recognition of the local dining scene's maturity.
Q.What is anticipated to happen with independent restaurants in the heartlands next year, and what is a reason for this outlook?
What is anticipated to happen with independent restaurants in the heartlands next year, and what is a reason for this outlook?
More independent restaurants are expected to attract customers in the heartlands next year. However, these will likely be of a smaller scale due to the ongoing labour crunch, according to Konstantino Blokbergen.
Q.What potential benefits does the Singapore Tourism Board see from the Michelin Guide's introduction?
What potential benefits does the Singapore Tourism Board see from the Michelin Guide's introduction?
Ranita Sundramoorthy, director at the Singapore Tourism Board, believes the guide will encourage continuous culinary innovation and excellence among Singaporean players. It will also support the growth of gastro-tourism.
Q.How long does Raymond Lim of Les Amis Group believe it will take for Singapore's dining scene to truly mature with the Michelin Guide?
How long does Raymond Lim of Les Amis Group believe it will take for Singapore's dining scene to truly mature with the Michelin Guide?
Raymond Lim predicts that maturity will not happen overnight and will take at least five to ten years. He believes the market will not transform significantly within just one year, despite being ready for the guide.
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