The news in F&B this week has been afire with the Michelin guide landing in Shanghai for the first time on Wednesday.
Shanghai's restaurants bagged 31 stars, but unlike Singapore where two hawker stalls made it into the guide, starred restaurants in Shanghai were all higher-end.
Dim sum restaurant Canton 8 became the world’s least expensive two-star restaurant. Only T'ang Court was awarded three stars.
One-starred restaurant Taian Table by German chef Stefan Stiller made the news for closing down one day after receiving its award– for not having the proper licences and complaints by nearby residents of smoke and noise.
There are many critics who think thatthe Michelin guide could have done better, though. Some feel that the total number of stars awarded is ridiculously low (in comparison, geographically-challenged Singapore has 37) and some feel there is a bias towards Cantonese cuisine. Overall sentiment seems to be that the Michelin inspectors did not seem to have a good enough understanding of Shanghai's food scene.
In Singapore, Tsuta from Japan (also known as the world's only Michelin-starred ramen restaurant) is opening at Pacific Plaza this month with 18 seats on the ground floor.
The restaurant will be a partnership with investment company Hersing Corporation, which is also behind Tim Ho Wan and Kam's Roast Goose, opening in November.
A new local trend has emerged: restaurants hiring well-known chefs from other establishments to revamp their menus. These "food consultants" include Bjorn Shen of Artichoke, who worked with Loof at Odeon Towers to invent quirky locally-inspired dishes, and Tan Huang Ming, owner of Park Bench Deli, who collaborated with Red Tail Bar (Zouk's latest venture). Anthony Yeoh of Cocotte has also overhauled Gallery & Co (in the National Gallery) and this trend marks the growing confidence of the industry in the talent of homegrown chefs.
iCHEF Club held its September session,"Essential Accounting Know-How for F&B" this week. It was a cozy gathering of 17 individuals from F&B businesses at different stages, lots of accounting tips, great sharings and even an eye-opening tale or two of brazen theft!
Last but not least, interesting read for the week: Diana Henry Writes Hundreds of Great Recipes a Year. How Does She Do It?