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Pivot or perish: How Singapore restaurants are giving diners what they want
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(Clockwise from left) Chef Stephan Zoisl from Chef's Tavern; Chef Paul Longworth from Encore by Rhubarb; Mr Lye Han Bin (with glasses), who runs Gyoren, and Mr Hong Junchen, owner of Dayu Seafood.
PHOTOS: LUTHER LAU, ENCORE BY RHUBARB
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SINGAPORE – Long meals that last three hours or more. Bills that bring on whiplash. Diners are saying no to these trappings of fine dining, and restaurant owners and chefs are listening.
They are responding by offering flexibility. Restaurants that used to have only tasting menus are now offering a la carte ones. At least three fine-dining and fine-casual restaurants have gone casual.
