Michelin-starred restaurant Alma by Juan Amador announces closure, last day on Aug 15, Lifestyle News
The modern European restaurant located in Goodwood Park Hotel announced the news in an Instagram post on Monday (July 28), with its last day on Aug 15.
The establishment did not reveal the reason for the closure. AsiaOne has reached out for more information.
This news comes after eight Michelin-starred restaurants — Art di Daniele Sperindio, Chef Kang's, Matera, Oshino, Poise, Shinji, Sommer and Sushi Kimura — had dropped off the Michelin guide because they too had closed.
"This decision has not come easily, as we hold a deep appreciation for the community we have fostered. Each meal shared, celebration hosted, and story told has contributed to the unique tapestry of our restaurant's history," wrote the restaurant.
The restaurant also invited diners to join them in celebrating their last few weeks of operations.
"Come savor your favorite dishes, reminisce about the wonderful moments we've experienced together, and allow us to express our gratitude in person. Thank you once again for being a part of our gourmet journey. We will forever cherish the time spent with you and the memories we've created together."
AsiaOne has reached out for more details.
Alma by Juan Amador was established in 2015. They clinched their first one Michelin star in 2016 and have won it consecutively since then.
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Business Times
6 hours ago
- Business Times
SG60: Singaporean chefs cooking up success abroad
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PHOTO: JL STUDIO That he would eventually become the only Singaporean in the world to helm a three-starred restaurant serving a cuisine inspired by the likes of chicken rice, laksa or assam pedas, was the ultimate validation. 'All the doubts, the naysayers, all the dismissive comments that shadowed my path over the years – dissolved into nothingness.' At JL Studio, Lim harnesses local Taiwanese produce to recreate Singaporean dishes in unorthodox ways, such as his signature 'chicken rice' – a steamed fish creation which emulates the unmistakable flavours of the iconic dish. A steamed fish dish with the flavours of chicken rice. PHOTO: JL STUDIO It was life that brought him to Taiwan rather than a deliberate decision to move, and while he has often been asked if he could replicate the same success back home, his answer is that he doesn't think about the 'what if', but the 'what is or can be'. 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Coupled with sky-high rentals in prime locations, it puts immense pressure on establishments regardless of their Michelin status.' Manpower woes, and the effects of American tariffs which 'ripple through supply chains, influence import costs and indirectly affect consumer confidence and discretionary spending' add to the struggles. But Lim believes in the resilience of the industry in both Taiwan and Singapore, and remains optimistic. And while this might not be the right time to think about whether he would one day open a restaurant in Singapore, Lim says that he has had his fair share of offers in the past. Opening a restaurant is very much like having a baby, says Lim, describing a chef and partner as 'parents' who must agree on the way they bring up the child. If an investor has unrealistic expectations, the misalignment of values 'leads nowhere fast'. That's why he's 'always on the lookout for a true partner rather than just an investor', and is not ruling out the right opportunity. 'My options are as open as a hawker centre on a Saturday night!' In the meantime, National Day is usually spent at work in JL Studio, where he offers guests complimentary champagne to mark the occasion, followed by a Singaporean supper at home. This year, he's likely to prepare laksa, for 'a taste of home under a foreign sky'. While Taiwan has been extremely welcoming of him and his family, giving them 'a sense of belonging', he feels 'a particular longing that persists for my mother and the rest of my family in Singapore'. He makes it a point to return every Chinese New Year, and to seize any opportunity for a work trip to Singapore so he can visit them. When he does return, there is one dish he has to have, and which holds a 'sacred place in my heart' – curry fish head. 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Leong experienced this personally in 2021, when he competed in the Bocuse d'Or for the first time. 'It was a huge milestone for me, but most of my sponsors were from Norway and Europe, with fewer than five from Singapore. It was a bit disheartening, as I'd hoped for more support from home since I was a Singaporean representing the country on one of the world's biggest culinary stages.' For his second attempt this year, by which time he was a more established chef, he had more sponsors from Singapore, although they still lagged behind the others. He reckons Singapore 'isn't quite there yet in terms of fully backing our own from the start, but I hope that changes and more young chefs and creatives can be supported earlier in their journey – and not when they've 'made it' overseas'. His experience in Norway has been life-changing in more ways than just his career, he says. 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AsiaOne
14 hours ago
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Michelin-starred restaurants Saint Pierre and Restaurant Allen launching cross-city collab in Singapore and Seoul, Lifestyle News
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