If Singapore poses some major competition with restaurants opening and closing with alarming frequency, the picture is very different in top Chinese cities such as Beijing, Shanghai and Guangzhou. Even apart from these, there are tens if not hundreds of other cities hungering for new restaurant concepts.
Mainland Chinese investors readily pump in money for sexy concepts and to lure big names to their turf. Meanwhile, there is an ever-expanding pool of affluent customers who gladly fork out thousands of Chinese yuan for an innovative meal.
Is it any wonder that Singapore chefs are packing up their knives and seeking opportunities and more appreciative audiences in the East? Some recognizable names from Singapore’s culinary scene share their experiences.
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This was originally published in The Business Times.