Why I’m writing again

Some of you may be wondering why I’m writing again. I’m writing for myself, to remove my boredom and mellow down my dystopic outlook in life.

Through my 7 years of blogging, I’ve always approached eating out as an ALL OR NOTHING type of decision. As Todd Killman says, either you go high or go low. Be contented with street food or go five-star to make the most of your buck; don’t float in the middle because they tend to suck. That even applies to cities perceived to be too perfect to fail (NYC).

I’ve become quite of a middle-range restaurant snob and jaded writer over the 7 years as newer restaurateurs hoping to breakout tend to sag in their 2nd and 3rd year. You’ll find most of them struggle in their 3rd and 4th years, all the way to the 7th year before shuttering their doors. The pandemic underscored that. It hastened the inevitable fate of restaurants I’ve been saying for a long time: they’re not going to last long. If you want to open your own restaurant in hopes of becoming a millionaire, forget it. I always liked to joke if you have extra cash, you can open a restaurant.

The middle range restaurant industry is highly saturated. I wrote about that problem back in 2015 and I think the gun I hanged on the wall has fired this year.

Miam Miam reminded me much of Hoshino Coffee and Le Petit Souffle back in Manila with their fluffy and pompous Souffle Omurice. After all, after so much dystopia, we need slivers of hope. We want to live vicariously through other people’s experiences and live again and that brought me back to my original promise of why I started this blog: to immortalize my experiences in food and travel.

So, I decided to give this restaurant a chance.

And Miam Miam delivers this donburi of Striploin and Foie. Loved the tender meat and the juiciness of the perfectly pan-seared foie though at times the lack of acidity is not enough to cut the savory taste of the meat and foie and onsen egg. As imbalanced as this dish was, I would return for this dish.

Miam Miam 2

The stakes are even higher for restaurants and I think the middle-range ones are trying their very best; in fact, they seemed to be performing at their very best in all our years of eating. A crisis always bring out the best of breed. I’m not going to preach to support the local restaurants because restaurant business is always cutthroat business, pandemic or not. That’s just the way it is, but we celebrate when they win, like this dish. Any shifts in the restaurant industry is always good and any change is not without sacrifices.

Miam Miam

Address: 200 Victoria St, #02-14, Singapore 188021
Official Website: miam.sg
Facebook: Miam Miam
Instagram: miammiam.sg
Opening Hours: Sunday, Monday – Thursday 11:15am – 9:30pm, Friday – Saturday 11:15am – 10:00pm