] Why are so many famous chefs opening in Singapore’s new hotels?

“Hotel guests are naturally potential guests and likely to be interested in dining at high-end destinations. We can also collaborate with the hotel for exciting events and work with the hotel’s marketing teams to leverage their social media presence to increase awareness of our restaurant brands,” observed Clayton.

At the same time, expectations for an exceptional dining experience at these establishments are sky high, which means more pressure on the restaurants and hotels. This is especially so in an uncertain economic climate when consumers become more cautious with their spending.

“Customers become more discerning about the value they receive for their money,” said Waslen. “While they may still be willing to splurge on dining experiences, they expect exceptional quality, top-level service, and overall value. High-end establishments must ensure they meet these expectations to justify their premium pricing.”

That is why no expense has been spared to launch the intimate Zuicho Singapore, which seats just nine at its counter. Kappo cuisine is distinctive for how chefs interact with their guests while preparing and cooking each course, so the quality of interactions between chef and guests can often make or break a restaurant.

The Singapore outpost is helmed by respected Japanese chef Kenji Takahashi of Tokyo’s Yoshifuku, which garnered one Michelin star for nine consecutive years. He shuttered his Ginza restaurant to relocate to Singapore to take on a “new challenge” of showcasing his take on authentic Japanese cuisine to a crowd that is already well known for its love for the land of the rising sun.

The initial response has been positive, Takahashi observed. He said, “Singaporeans and overseas travellers have a genuine interest in Japanese cuisine. I appreciate their candid feedback and their interest in the ingredients and varied cooking techniques used for every dish.”

In the words of Clayton: “Be beyond great or be forgotten.”

Indeed, over time, there is potential for outstanding F&B concepts to be so indelibly linked to their venue that even when a hotel building is rebranded, the restaurant remains as a mainstay that anchors the space.