The Malaysian chefs in key roles at one of the world's top restaurants, Odette

Odette chef-owner Royer (right) with his trusted Malaysian chefs Lau (left) and Wan (middle). — Photos: Odette

It is often the case that economic growth signals a parallel ascension in the local dining landscape. And nowhere has this been more evident than in the Singaporean fine-dining scene, which has picked up considerably in the last decade, especially with the addition of the Michelin Guide, which has cast a starry sheen on the city state’s culinary portfolio.

The number of restaurants in the country has also swelled in tandem with the increased appetite for new epicurean experiences. Between 2010 to 2020, the number of restaurants in Singapore rose from 8,000 to around 13,700 F&B establishments, marking a nearly 50% increase.