High-end restaurants could be losing popularity.
The lone three-star Michelin restaurant in Resorts World Sentosa, Joël Robuchon Restaurant, is closing shop along with the other two-star restaurant in the Robuchon group, L'Atelier de Joël Robuchon.
Joël Robuchon Restaurant offered classic French cuisine under the guidance of Joël Robuchon and executive chef Kim Joinié-Maurin, whilst L’Atelier offered a more experiential presentation under the team of executive chef Vianney Massot.
When approached by Singapore Business Review, Resorts World Sentosa declined to comment.
Inside Retail Asia director of content Robert Stockdill commented that there seems to be a trend internationally that high-end restaurants are becoming less popular as mid-grade restaurants with a more relaxed dining atmosphere - but still with a quality food offer - take greater market share.
"In Asia, many high-end F&B establishments - from restaurants and cocktail bars to nightclubs - are under growing pressure from landlords demanding high rents," he said. "Often it can be a challenge covering costs due to the nature of the business trading for a restricted number of hours every day when more mid-grade restaurants or chain destinations might serve customers throughout the day by offering breakfast, lunch, and cafe fare as well as dinner. By doing that they are gaining greater economy of scale and have a better opportunity to pay high rents."
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