Director of 1-Rochester Group, Cheryl Lee talks about what it takes to be a successful restaurateur in Singapore’s competitive dining scene.

“I believe in the three “P”s: passion, people and patience. You want passion for the food itself. A lot of chefs have perfect technique, but it’s that extra heart and soul you put into a dish that makes it outstanding. With people, we originally went with chefs who could do fine dining concepts, but that’s a very subjective area. Then we tried something rustic and communal, but that lacked finesse. Now we have an executive chef who prizes fresh produce and fine ingredients, while also implementing a communal dining menu.

Lastly you want patience to develop your concepts. It pays off when you can maintain consistency — in the food, in repeat customers. People will wait for an order if the food is worth their time. You don’t want patrons tapping their feet expecting their order to be out, who will leave and never return because the food was average. Very few chefs can command that patience from patrons, in terms of the effort taken with their cooking, which shows in the results.

In a restaurateur’s eyes, being successful involves more than food. It’s a whole experience, which includes the people who serve the food. Gone are the days when you would study a menu before ordering. Diners are getting savvier — if they know a restaurant is good, they’ll ask for recommendations from the chef, the maitre d’ or the service staff. And you can tell when staff members are knowledgeable about the menu and recommend something based on its merits and what they think you’d enjoy, rather than a straightforward ‘go for the Lobster Thermidor’. It’s all about greater interactivity in the dining experience, trusting your restaurant and engaging with your food.”

Sentosa Island’s makeover doesn’t stop at Universal Studios theme park and Resorts World. Until 2012 at least, contruction will be ongoing for a new set of luxury residences located at the heart of The Quayside Isle.

Part of the trendy W boutique hotel brand, The Residences at W Singapore Sentosa Cove will be an exclusive collection of 228 seafront units. The choice ranges from two to four-bedroom units or penthouses ranging from 1,227 to 6,297 sq ft. Prices start from about $3 million, which would have gotten you a two-bedroom unit from CDL’s other recent development, 76 Shenton (if it wasn’t already sold out), with ample dough to spare for a Bentley Mulsanne.

But then, adjoined to the W hotel, expect no less from a waterfront lifestyle; live privately, yet have world-class hotel facilities, retail shops and waterside restaurants at your disposal. Along with the in-house service, residents will also have access to W hotel’s Whatever/Whenever service, which takes care of everything from organising a champagne brunch to a tropical sunset wedding.

“The W name is synonymous with providing guests and residents access to the hottest and latest in town, whether entertainment, fashion, cuisine, design or music,” says Miguel Ko, president & chairman of Starwood Hotels & Resorts, Asia Pacific.

Conceptualised by renowned architectural firm Wimberly Allison Tong & Goo, with environmental sustainability implicit throughout the structure, residents will enjoy panoramic views from every unit. How’s that for heaven on earth in the 21st century?

Revolutionising kitchen design, the Bulthaup b2 is a unique mobile system that consists of three main basic elements: the kitchen tool cabinet, appliance housing cabinet and the workbench.

Presenting kitchen architecture derived from critically analysing people’s living and eating habits, Viennese collaborative partner Eoos was inspired by the Pope’s 17th century kitchen where all tools were presented at a glance. The b2 needs only a simple action of opening and closing its wings for easy access. All kitchen appliances are housed under a complementary cabinet. Both cabinets’ minimalist form is finished in oak or walnut veneer.

The workbench used by the Pope served its purpose so well, that “there was no reason to redesign it”, according to Eoos. Retaining the original structure, the designers perfected it with technology so that your kitchen can now move and grow with you and your family. The flexible joint profile developed by Bulthaup comprises of watertight independent modules that can be combined, attached or dismantled according to your needs. Remodel the worktop, change the preparation area or replace the basin – do it all without forgoing the entire structure. 

After decades of new designs, we’re finally going back to simplicity. Bulthaup’s b2 system seems to read our minds, just like magic.