Gordon Ramsay is captivated by Singapore's rich food culture

Although Gordon Ramsay only launched his Bread Street Kitchen in Singapore eight months ago, his ties with the city stretch far deeper and go back much further.

Ramsay recalls falling in love with Singapore 15 years ago when Raffles Hotel invited him to join a Michelin-starred dinner with three other renowned chefs. Over the last decade, he’s also partnered with Singapore Airlines to craft exclusive inflight menus.

“I’ve been here three times in the past six months alone—so you could say I’m a regular now,” Ramsay laughs.

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Singapore’s vibrant and authentic hawker markets

As a seasoned visitor to Singapore, Ramsay has had ample opportunities to savor its diverse and flavorful cuisine.

His top dining destinations are the bustling hawker centers, particularly the Newton Food Centre, where he famously lost a cook-off to local hawkers in 2013.

However, these iconic street food markets hold a deeper meaning for him beyond just the delicious dishes.

“What I love most is the family-like atmosphere,” Ramsay explains. “I grew up in Birmingham, and our first landlord was from Pakistan. The cooking there was incredible.”

“The landlord showed my mom how to prepare incredible curries, and she passed those skills down to me. It’s a fond memory I cherish whenever I visit Newton. You just don’t see that level of authenticity in London… but here in Singapore, it’s still alive and well.”

When Ramsay is in town, he says he can’t resist the “absolutely delicious” chili crabs.

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Michelin is arriving soon

Ramsay notes that Singapore is an incredibly competitive market, especially now with the Michelin Guide announcing the release of its Singapore edition in the second half of 2016.

“It’s a challenging city to succeed in,” Ramsay observes. “Singaporeans have high expectations. They’re extremely knowledgeable and have a deep-rooted love for exceptional food.”

Ramsay believes the Michelin Guide’s arrival further cements Singapore’s status as a world-class culinary destination.

“It’s fantastic news to see such a respected guide arriving in Singapore, pushing the standards even higher,” says Ramsay, 49. “We’re seeing more and more renowned chefs from the U.S., Europe, Japan, and Australia making their mark here. The food scene will only continue to grow.”

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Bread Street Kitchen is one of the more laid-back dining concepts within Ramsay’s extensive restaurant empire.

While the menu is rooted in British cuisine, it has been tailored to local tastes by adding a spicier twist, setting it apart from other Bread Street Kitchens around the world.

“Bread Street Kitchen was my way of testing the waters in Singapore without fully committing,” Ramsay explains about his cautious approach to entering the market with this particular brand.

In a recent conversation with The Straits Times, Ramsay shared his aspiration to bring Restaurant Gordon Ramsay to Singapore.

A prestigious fine-dining establishment in London, it has proudly maintained three Michelin stars since 2001.

“I embrace that kind of pressure,” the chef says, recalling how he once revealed he cried when losing Michelin stars. “Just like an actor striving for an Oscar, or a footballer aiming for the World Cup, chefs aim for the Michelin star.”

Ramsay currently holds a total of nine Michelin stars across his numerous restaurants.

“I still remember earning my first third star in 2001,” he reflects. “The week before the guide was released, senior inspectors from around the world sat me down and told me, ‘We’re proud to announce that you’ve earned your third star this year.’”

“Then, in that instant, everything seems to freeze for 30 seconds and you just think, ‘Wow, this is it.’

“But it’s not the end – because maintaining it is the challenge. Dropping from three stars to two? That’s headline-making disaster.”