Chef Manjunath Mural – The Song of India
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)
·Do you think these restaurant guides are well equipped to give restaurant rating?
MM: Yes, I believe so. They each have their own focus, different panellists, but they are all equipped in their own way.
·
How do you think the Michelin guide compares with other restaurant guides?
MM: I think every guide has its own unique focus and USP.
For Michelin, it is an international benchmark, and their stringency in judging, from looking into the ingredients, techniques etc is phenomenal.
·As a Chef, would you like to be rated by these guides?
MM: We don't seek out to be rated by the guides, but when you are, it gives you an idea where you stand. If you are well-rated, it is validation. If you are not, you know you should evaluate.
However, at the end of the day, a guide is only a representation of opinions. What matters most is your guest.
·
What are some of the pressures that come with a high rating from these restaurant guides?
MM: The pressure is a motivation as well, which is: to meet and exceed the expectations of customers who come knowing that we are the first Michelin star restaurant for Indian Cuisine in Southeast Asia.
It keeps us moving. Since we were awarded the star, we have intentionally limited reservations so we can ensure we spend sufficient time with each customer, explaining to them our cuisine and making sure they understand our philosophy.
·How do you feel about online restaurant guides such as San Pellegrino’s World 50 Best? Are they any different from the published guides?
MM: SP 50 Best has really helped promote many restaurants in the world, in particular those that offer a more modern philosophy.
