We’ve all seen it in the news, Singapore’s fine-dining scene continues to see a culling of Michelin-starred fine-dining restaurants as the last quarter of 2024 approaches.

Has the purge only just begun? Will we see more closures in 2025? 

How will the F&B scene continue to shape up in 2025, and what that means for you?

On Culture Club, Hongbin Jeong and Roshain Gidwani speak with Manu Gandotra, Director of Food & Beverage at Fairmont Singapore and Swissôtel The Stamford.

We’ve all seen it in the news, Singapore’s fine-dining scene continues to see a culling of Michelin-starred fine-dining restaurants as the last quarter of 2024 approaches.
Has the purge only just begun? Will we see more closures in 2025? 
How will the F&amp;B scene continue to shape up in 2025, and what that means for you?
On Culture Club, Hongbin Jeong and Roshain Gidwani speak with Manu Gandotra, Director of Food &amp; Beverage at Fairmont Singapore and Swissôtel The Stamford.

Money Matters is your guide to navigating the day's most important topics, from politics and current affairs to wealth management and trending issues. Every evening, the team delivers insightful discussions on business news, market movements, and the latest in alternative assets. Whether navigating the political landscape, understanding the economy, or uncovering emerging investment opportunities, Money Matters keeps you informed and ahead of the curve. Tune in daily to Hongbin Jeong and Chua Tian Tian from 4 pm to 7 pm on MONEY FM 89.3.

Money Matters is your guide to navigating the day's most important topics, from politics and current affairs to wealth management and trending issues. Every evening, the team delivers insightful discussions on business news, market movements, and the latest in alternative assets. Whether navigating the political landscape, understanding the economy, or uncovering emerging investment opportunities, Money Matters keeps you informed and ahead of the curve. Tune in daily to Hongbin Jeong and Chua Tian Tian from 4 pm to 7 pm on MONEY FM 89.3.

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