10 mins with... BRAD ROBIN­SON,

chair­man and chief ex­ec­u­tive of­fi­cer of Rit­ual Gym

Epicure - - EPICURE NEWS -

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.

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