SHARE

Singapore’s fine-dining sector is navigating a period of adjustment marked by rising operating costs, evolving consumer preferences, and the closure of several Michelin-starred establishments. While these developments point to short-term pressures, industry observers emphasise that they reflect a broader market correction rather than a decline in prestige.

According to Mr Benedict Lee, a culinary and catering management lecturer at Temasek Polytechnic’s School of Business, the dining scene remains internationally regarded but is recalibrating in response to structural challenges.

The Straits Times © Singapore Press Holdings. Reproduced with permission.