10 mins with... BRAD ROBINSON,
chairman and chief executive officer of Ritual Gym
As chairman and CEO of the world’s leading gym, how does the nature of your work influence your appreciation of food?
I do become more conscious of the food I put in my mouth, but that said I still am adventurous in exploring new restaurants and seeking out new foods and tastes. Singapore is a food lover’s paradise so one never runs out of choices.
Do you have a tendency to overanalyse the calories of a dish during mealtimes?
I usually just try to enjoy food for what it is, unless I am going through an intense workout training. Then I would probably start asking myself, is this dish worth spending my calorie intake on it?
Can you share some memorable scenes from your recent dining experiences?
I was enjoying some beautiful fresh Japanese crab legs at a hotel buffet in Singapore. They were great and reminded me of a trip to Hokkaido a few years back. It was a very subtle yet sweet and umami taste that I can’t get out of my head. It was simply wonderful. What are some exciting food or flavour projects that Ritual Gym is working on?
We are currently researching special ingredients that impart freshness in foods and how this relates to the nutritional values of the dish. This inspirational knowledge enables us to create a healthy snack (available at our snack bar) and help our customers achieve their desired fitness level. After all, training is 80 percent and watching what you eat is 20 percent.
What’s an under-rated eatery that you love in Singapore?
The Gordon Grill at the Goodwood Park Hotel. Locals tend to overlook it because it’s an old hotel restaurant, but to me, it’s a classic. The steaks are fantastic, and I love the old-school European menu. Where else can you find a Baked Alaska these days? The service is always impeccable too.