Part 7/12:
A learning process ensued: Jimmy visited night markets twice a week to immerse himself in local flavors, trying to understand how to balance authenticity with appeal. He experimented with reducing spice levels and employing textures favored locally. Over time, the effort paid off, as some regular customers returned, appreciating the nuanced taste profiles.
Reflections and Future Aspirations
Jimmy reflects on the initial setbacks, acknowledging the trial-and-error nature of culinary innovation abroad. His initial menu centered around modern European dishes before he pivoted to Singaporean cuisine just three weeks prior to opening, a bold move that set the course for his restaurant’s identity. His team, though unfamiliar with Singaporean flavors, quickly adapted with his guidance.