Seven years on, I came across this interview he did with IS Magazine and could almost kowtow to him for his 20-20 honesty.
You can read the article here but here are three of my favourite quotes:
Eating has become a social currency. To some people, their sense of self-worth and social standing is decided by whether or not they’ve been to the latest “it” restaurant and hobnobbed with the hottest chefs. Foodie is not a badge that you wear. Don’t let the superficial attraction rob you of the real joy of understanding food.
I’ve met a lot of journalists and bloggers who don’t know what they’re talking about. You’ve got to know the difference between a crème brulée and crème Catalan, for example.
Restaurants get distracted along the way. They try to be everything: having beans from the same roasters, selling cupcakes and putting Monocle on the bookshelf, the same industrial-chic furniture. Singaporean [restaurateurs] try to do the fanciful things without studying the basics.
Amen, Mr. Lim.