Chef Kong Kok Kiang – One Farrer Hotel & Spa
by Darinee Durai
@ 23 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)
KKK: Zagat (American)
Reason: Zagat guide is a more detailed and trusted guide for me as they send more than 50 people around the world from different continents to judge a particular outlet. They rate the restaurant not only based on the food but also the service standards and the ambience of the outlet. Thus covering the loophole of the judges biasness.
Do you think these restaurant guides are well equipped to give restaurant rating?
KKK: To a certain extent yes, if the guides have a culinary background. Enjoying food and having to cook food are totally different experiences .
How do you think the Michelin guide compares with other restaurant guides?
KKK: The Michelin guide has a vast history and reputation unlike any other guides. They have invested much into their marketing efforts, virtually anyone who hasn’t even read the guide has a good idea of what it is about.
As a Chef, would you like to be rated by these guides?
KKK: No, as having the pressure of the Michelin star is a double edged sword. Yes there is the fame and glamour of the star, but over time the stress of losing the status kicks in.
What are some of the pressures that come with a high rating from these restaurant guides?
KKK: Quality and constantly introducing new innovative menus without compromising the unique taste of the dishes.
How do you feel about online restaurant guides such as San Pellegrino’s World 50 Best? Are they any different from the published guides?
KKK: Well, online guide is judged by self proclaimed food critics and the food critics are rather well known to the public. Thus those who read their reviews are their loyal fans and followers. For published guide they have to maintain their reputation and credibility. As such they would have to go through quality and stringent checks. These Published guides also have to remain anonymous in order to ensure no special treatment or biasness.
