Chef Jonathan Koh - Osia
by Darinee Durai
@ 15 Sep 2016
- There are many restaurant guides around the world, many countries have their own guides (for guide examples, refer below), which is your favourite one to read and refer to? Why?
-Australian Good Food and Travel Guide (Australia)
-The World’s 50 Best (Online)
-Repsol (Spain & Portugal)
-Singapore’s Top Restaurant (Singapore, Wine & Dine)
-Singapore Tatler’s Best Restaurant Guide (Singapore, Tatler)
-Zagat (American)
-Gault et Millau (France)
-Le Liste (France)
- James Beard Foundation (United States)
-The Good Food Guide (United Kingdom)
JK: My favourite would be the prestigious, Michelin Guide. It has a longstanding history and associated with high regards across various continents.
- Do you think these restaurant guides are well equipped to give restaurant rating?
JK: Some of these guides are written by food journalists and some of them may be rated by "secret" inspectors, both of whom I'm sure have dined at countless restaurants in their job. With their exposure, they should be equipped to make fair comparisons. Of course, it would be even better if any of them have had restaurant training in the kitchen, then they would truly understand the thinking and techniques behind the dishes, but that would be in an ideal world!
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How do you think the Michelin guide compares with other restaurant guides?
JK: I think the Michelin guide has had a long history since the beginning of the 20th century and is now internationally accepted as the go-to guide, especially for travellers. That's how it evolved very quickly from being a guide for petrol stations and hotels to one for the best food finds - it was meant for people driving across French states to find the best restaurants everywhere. Since it has had such a long history and is available across continents, this familiar brand name naturally becomes top of mind for diners and travellers, compared to other guides which had been around for a shorter period of time.
- As a Chef, would you like to be rated by these guides?
JK: I think if a Chef is confident in what he does, he would not be afraid of anyone judging his work.
- What are some of the pressures that come with a high rating from these restaurant guides?
JK: Of course with fame comes expectations. But such pressure can only push one to constantly strive for the best, to keep his work consistent and to keep those creative juices flowing.
- How do you feel about online restaurant guides such as San Pellegrino’s World 50 Best? Are they any different from the published guides?
JK: I think with everyone carrying a smartphone these days, online restaurant guides can certainly be very "handy" and convenient!
