Ivan Brehm

A lot of restaurants in Singapore survive for factors other than their food, to have someone objective evaluating things like consistency, taste, creativity, outside of an establishment's marketing efforts and Wagyu usage seems refreshing.

travel

Michelin should, in my opinion, stay clear from the coffee shop and hawker stall culture, these run deep in the makeup of Singaporean society and any unnecessary polemic could undermine the guide's overall relevance.

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