A report by Mirjam Kertész

I’m speechless—I’ve already had so many impressions in just the first few days.

This is my first trip to Asia, and honestly, I don’t understand why I’ve avoided this region until now. I was brought here by a business invitation, for which I’m especially grateful. I probably wouldn’t have taken the plunge on my own.

At first glance, Singapore feels like touring China, India, Malaysia, and the Persian Gulf in a single day—all within an ultra-modern, skyscraper-filled urban setting that still strongly preserves its British colonial style. Cultures layer upon one another, naturally and effortlessly. I am particularly proud that so many European brands are present. Italian, French, and German design products are in high demand. It is clear that European quality and design are highly valued here as well.

I didn’t come here as a tourist. The schedule is packed: we’ll visit the FHA exhibition and international brand concept stores.

And this is just the beginning.

Cuisine: the world in one city

Singapore is truly unique when it comes to cuisine.

You can enjoy excellent street food for just a few dollars, while fine dining represents the highest level in the world. It’s rare to find such a wide spectrum of quality.

What really surprised me was the awareness of healthy eating. I didn’t see a single overweight person. The food is fresh, light, flavorful, and clearly well-thought-out.

Thanks to the diverse cultures, you can literally taste dishes from all over the world. Ethnic restaurants and street food spots aren’t “alternatives,” but integral parts of everyday gastronomy.

A small but important lesson: Asian kitchen technology cannot be replaced by European equivalents. An “Asian noodle maker” is not the same as an Italian pasta machine. And the operation of a soup station follows a completely different logic. For example, vegetables stay crisp because they aren’t cooked into the soup but are only heated just before serving. These aren’t just details, but differences in approach.

It’s a very interesting phenomenon that I’ve encountered the so-called shop-in-shop concept in numerous brand stores: brands integrate their own cafés or restaurants into their stores. I’ve seen such solutions, for example, in Coach stores and Ralph Lauren boutiques. This is no longer a simple retail experience, but rather a complex brand world where the guest not only shops but also spends time, connects, and experiences a certain lifestyle.

European culinary brands: value on a global scale

In Singapore, it is particularly evident that European culinary brands are not only present but also represent significant value.

MEIKO’s gala dinner, for example, was held at Spago Singapore, a restaurant founded by Austrian chef Wolfgang Puck (who hails from Carinthia). The restaurant offers international dishes with an Italian twist and a light bistro-style cuisine, representing a style that is both familiar and globally accessible.

Another partner’s dinner was hosted by Estiatorio Milos Singapore, part of the world-renowned Greek restaurant chain. The concept was created by Costas Spiliadis, who plays a key role in the international repositioning of Greek cuisine. Several of the Estiatorio Milos restaurants he founded, as well as his own hotel, are featured in the Michelin Guide.

Both venues clearly demonstrate that strong, distinctive culinary brands thrive on an international level—and Singapore is a market where these stories resonate particularly well.

ATLAS Bar: a place that tells a story

One of the venues we had booked in advance was the ATLAS Bar.

We had originally planned for an evening gin bar experience, but since my daughter wasn’t yet 18, we ended up switching to afternoon tea, which, in hindsight, wasn’t a compromise at all.

In Singapore, the place is simply referred to as the “Batman House.” The building is pure Art Deco, and at first glance, I was completely convinced it dated back to the 1910s–20s. In reality, it’s a deliberately recreated world. The space is stunning: works of art, sculptures, and intricate details everywhere. There’s a separate sculpture garden in the courtyard.

The centerpiece of the bar is the famous tower. Originally envisioned as a wine tower, it eventually became a gin tower, housing over 1,300 varieties.

What really intrigued me was the backstory. The owner, Vicky Hwang, is the heir to a Taiwanese real estate development family. She and her French husband had previously been working on restoring a castle, but they set that project aside to launch ATLAS in Singapore. She calls the bar her “third child,” even though her third child has since been born.

There is something very familiar about this: a legacy that we carry forward while giving it new meaning.

FHA Exhibition: technology and the future

I spent two days at the FHA exhibition. I met with many European partners, but the Asian technological solutions were just as exciting.

One thing is clear: automation is much further ahead than in Europe. I saw particularly advanced robotic solutions for preparing wok dishes, not just for small volumes, but even for cooking 1–6 servings simultaneously, including à la carte service.

In the large-scale kitchen section, the Rational AG booth was one of the most popular, where two Indian chefs stole the show. This visit was also important to me because more and more Asian investments are emerging in Hungary, and these bring entirely different kitchen technology requirements. This cannot be solved with a “European mindset.”

Pan Pacific Orchard: design and sustainability in harmony

We stayed at the Pan Pacific Orchard. A five-star hotel that is exceptional not only in terms of design but also from a technological standpoint.

The hotel also serves as a MEIKO demonstration site. We had the opportunity to tour the facility and see the Green Waste system in operation. The presentation was led by the hotel’s technical director and Hannes Braun.

Key features of the system:

– 5 separate loading stations
– vacuum pipe system
– stainless steel network
– central processing in the basement

Its operation is most reminiscent of the vacuum toilet system on airplanes: the pressure is not constant; it is activated only when waste is being loaded. Food waste is sent to a “digester,” where enzymes break it down into tiny particles, and it is then discharged as gray water.

It was interesting to hear that Singapore doesn’t yet have a biogas plant (one is planned for 2028), but the system is already being designed with this in mind and can easily be converted for waste collection later on. This is precisely the kind of thinking that puts this city so far ahead.

What’s becoming clear so far is that Singapore isn’t just a city.

It is a working model of how to:

– integrate cultures
– rapidly adapt technology
– manage gastronomy at a systemic level
– while preserving aesthetics and quality

And I’m only just getting started.

Coming in the next few days: fine dining experiences, open kitchens, and further technological insights.