Everyone's a Critic
The Sunday Times carried a list of the Top 5o restaurants in Singapore today.
It's impossible for readers to be in full agreement with The Sunday Times, much less with one another, so the 2Bears won't launch into an exploration of why certain restaurants are in the list and why others were left out in the cold. The best restaurants on the island, whether represented on the list or not, will be rewarded by loyal patronage long after the buzz of the Sunday Times article dies down.
To compile the list, the Sunday Times apparently drew upon the views of its food critics. That brought to mind the entertaining book "Garlic and Sapphires" by the editor of Gourmet, Ruth Reichl. She was formerly the food critic of the New York Times, and she described having to increasingly draw upon an arsenal of disguises to avoid being "made" at restaurants, whereupon service became stellar and the freshest produce was put on the table, cooked with the best display of culinary talent the kitchen could muster. Imagine - she had to do this in a metropolis like New York.
In a 2-degrees-of-separation city like Singapore, don't all the critics get treated like kings ? I'd put more store in a positive restaurant review in an unknown's blog than one in the Singapore newspapers anytime. Shameless plug for me.
It's impossible for readers to be in full agreement with The Sunday Times, much less with one another, so the 2Bears won't launch into an exploration of why certain restaurants are in the list and why others were left out in the cold. The best restaurants on the island, whether represented on the list or not, will be rewarded by loyal patronage long after the buzz of the Sunday Times article dies down.
To compile the list, the Sunday Times apparently drew upon the views of its food critics. That brought to mind the entertaining book "Garlic and Sapphires" by the editor of Gourmet, Ruth Reichl. She was formerly the food critic of the New York Times, and she described having to increasingly draw upon an arsenal of disguises to avoid being "made" at restaurants, whereupon service became stellar and the freshest produce was put on the table, cooked with the best display of culinary talent the kitchen could muster. Imagine - she had to do this in a metropolis like New York.
In a 2-degrees-of-separation city like Singapore, don't all the critics get treated like kings ? I'd put more store in a positive restaurant review in an unknown's blog than one in the Singapore newspapers anytime. Shameless plug for me.
posted by 2Bears at 12:25 AM
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