Eateries should be consistent, not just for Michelin

Eateries featured in the Michelin Guide, which debuted here three months ago, have enjoyed wide media coverage and this has raised their profiles.

A Michelin-starred eatery usually attracts huge crowds (Nearly 200 People Join Queue As Michelin-starred Tsuta Ramen Opens In Singapore, Life, Nov 6).

So it is understandable that some eateries are going all out to impress the inspectors who are making their rounds for the next edition of the Michelin Guide.

Some are said to have spruced up their premises, while others have changed their menus and introduced new items.

I understand why these businesses go to great lengths to be in the inspectors' good books, but could they not be as engaged as any other day?

Ideally, an eatery should be judged on its consistency in food and customer service all the time, not just during the inspection period.

Jeffrey Law Lee Beng

A version of this article appeared in the print edition of The Straits Times on November 12, 2016, with the headline 'Eateries should be consistent, not just for Michelin'. Print Edition | Subscribe