Renowned French chef Daniel Boulud, who is known for his creative cooking and classy restaurants all over the world, frequently offers perceptive commentary on the various culinary scenes in big cities. In one of his thoughts, he characterized Singapore as a thriving center with a wide variety of restaurants, local flavors, and sizable casino complexes. He added that when it comes to exhibiting a stunning array of talented chefs, Miami is almost on par with Las Vegas.

Boulud did point out a significant distinction between these locations and some other gastronomic hotspots, though. He noted, for example, that neither Miami nor Singapore have the same kind of enormous hotels that have developed into independent culinary villages. Large hotel complexes in cities like New York or Paris frequently have several restaurants, each providing a distinctive dining experience from a variety of cuisines.

To better grasp this idea, picture these big hotels as expansive botanical gardens, with each restaurant representing a distinct area devoted to a particular kind of plant. These hotels give guests a range of culinary options under one roof, much like a garden can offer guests different environments within the same space, such as a rose garden next to an orchid house.

Daniel Boulud's observation emphasizes how cities' and hotel complexes' physical configuration and infrastructure greatly influence their dining environments. This has an impact on local culinary customs as well as the expectations and experiences of visitors who come to these locations for their culinary explorations.