A failed bid to keep cult eateries from Michelin

AN emergency session of the Committee had been convened.

One by one, leaders of Singapore's business world were ushered into a small room at the back of an unassuming eatery in a run-down neighbourhood. The bank chairman was sweating as he walked in. "At least it's air conditioned here," he muttered in relief, taking a glass of perfectly chilled white wine from the urbane ambassador. The Riedel stemware sat somewhat incongruously beside a plate of salted egg fried fish skin.

Gathered in the cramped quarters were the cognoscenti of Singapore: top government men, banking bigwigs, listed company chiefs, the editor of a daily newspaper, three well known restaurateurs, the President of the Law Society and his wife (also a lawyer), a PR guru and a well-known doctor/blogger.