Chef Ku Keong – Golden Peony
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?
KK: My top 2 favourite restaurant guides are highlighted below, because its in Singapore and I am more familiar with these guides and restaurants.
-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?
KK: It depends on judging/rating system applied by the guides. Some ratings are given via online voting, i.e. the restaurants with the most votes win the awards. To me, this kind of system is based on popularity votes and may not be the reflection of the quality of food, service or ambience. However it is more credible if the ratings are awarded after stringent reviews by a team of mystery diners and inspectors.
- How do you think the Michelin guide compares with other restaurant guides?
KK: The Michelin Guide is an internationally recognised and established restaurant guide. It is like the Academy Awards to the F&B industry. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. With all the media attention to the Michelin Guide, it can elevate a restaurant to international recognition in an instance.
- As a Chef, would you like to be rated by these guides?
KK: Ratings from guides do keep us Chefs on our toes all the time as we do not know when a mystery diner or inspector may be dining at our restaurant. It also encourages friendly competition, which allows us to improve ourselves and raise the bar of the dining scene in Singapore. Winning these awards, accolades and ratings is an affirmation and recognition for us Chefs, just like how winning the Academy Award is like for actors.
- What are some of the pressures that come with a high rating from these restaurant guides?
KK: The pressure from acquiring these ratings is to maintain the standard and quality of the food, service and overall restaurant ambience. Stars/ratings can be lost or taken away and it will not be an easy task to gain them back. Not only is the reputation of the restaurant at stake, but my personal reputation is also on the line. Thus the pressures are definitely high for us Chefs.
- How do you feel about online restaurant guides such as San Pellegrino’s World 50 Best? Are they any different from the published guides?
KK: Referring back to question 2, it really depends on the voting/rating system, criteria and who the voters/panel are. World’s 50 Best is reputable, however it somehow does not have the same prestige as Michelin where it is every Chef’s and restaurant’s dream acquisition.
