avoids chasing accolades and holds fine dining etiquette with some level of contempt.
Last year, he publicly asked that his Singapore restaurant, The English House, not be included in the Michelin Guide.
The chef said refuses to pay for the drawn-out, often disappointing experience offered by the country’s most prestigious restaurants.
“Top restaurants now offer ten, 11, 12, courses and they are just little canapés on a plate. They are little nick-nacks. They are lukewarm. They are never satisfying.” he said.
This, he added, essentially amounted to “buying a conversation for tomorrow.”
“You are stepping into an illusion, which is not real,” he said. “It is no different from stepping into Gucci, or Yves Saint Laurent or Hermes for a handbag.”
The chef said that food should be comforting, and that nowadays “There is too much emphasis on making food look pretty rather than being delicious.”
Not a fussy eater himself, he said, at home, he settles for simple food. “I am the same as most people really. I do not want all of that fancy food.”
Do you agree or disagree? Would you rather a 10-course tasting menu at a critically-acclaimed restaurant, or a single comforting dish somewhere else? Leave your reply in the comments
