British food critic Andy Hayler, the first person to have visited every three-star Michelin restaurant in the world, says there are at least two reasons there are few Asian fine-dining “chains”.“In general, fine dining is not something that easily lends itself to mass roll-outs in the way that can be done with pizzas or burgers or dumplings,” Hayler says. “There are actually few fine dining ‘chains’ in general, with the obvious exception being L’Atelier de Joël Robuchon.”That Robuchon has the…
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