Answers from Our Experts (1)
The restaurant scene in Singapore has always been picky and fickle — stringent characteristics that have been intensified by the arrival of the celebrity chefs at Marina Bay Sands and Resorts World Sentosa.
In the past, small- to medium-sized restaurants were mostly projects by foodies. Seasoned chefs remained with organizations and hotels. Many restaurants shut their doors for good every day, but new ones also seemed to keep opening up. These days, more independent restaurants are sprouting in the city, helmed by more serious foodies (ReStore, Strictly Pancakes), local chefs who have returned from stages abroad (Artichoke Café + Bar, the Dempsey Brasserie, Keystone, Le Bistro Parisien) and established insiders who have been in the professional kitchen for years (Antoinette, Luke’s Oyster and Chophouse). While these are not on the same international playing field as Mario Batali, Tetsuya Wakuda, Guy Savoy and Joël Robuchon, the caliber has been scaling to new heights.
The restaurant scene is growing at a steady, vibrant rate, and branching into a larger variety of cuisines — it used to be dominated by Japanese, Italian, Chinese and French fare, but now there’s Russian, Middle Eastern, Spanish, Korean, fusion, progressive and molecular cuisines. There is, more than before, a dish for everyone’s palate.