STAYING RELEVANT
For many chefs, receiving a Michelin star is often a dream come true.
Yet in Singapore’s ever-evolving F&B landscape, some restaurant owners say that having a star alone is not enough to ensure long-term success.
“Having a Michelin star brings prestige to the restaurant. It helps people come through the front door for the first time, and it also shows that you’re consistently good,” said Mr Nicolas Tam, executive chef and owner of Willow, a one Michelin-star restaurant serving contemporary Asian cuisine.
“But we still face the challenges that any other F&B outlet in Singapore does. We have to do a lot to bring people back,” he told CNA.
“We have to do a lot to face those expectations that people expect in the restaurant, and we also have our rising costs like manpower as well as ingredients and rental.”
Mr Tam noted that as the novelty of being a new restaurant fades, his three-year-old establishment – located in the Boat Quay area – must continuously reinvent itself to stay relevant.
“That’s difficult to do because in Singapore, there’s so many choices,” he added.
