does that mean the restaurant food in sinapore will taste like shit now. better to eat in western restaurant then.
These kickbacks are not only inherent to the majority of chinese master chefs(mostly from Rest Assn of S'pore-RAS) but to the western chefs too. Cavair, truffles, foie gras, alaskan king crabs, cooking wines, clarified butter etc are also from the same suppliers.
The purchasing managers used to be the ones who were recieving the kopi money but now the chefs source exotic items on their own and being greedy, they wanted more, hence a few of these suppliers pulled the plug...will not be surprised that few purchasers are in cahoots with the chefs as well. You scratch mine, i'll scratch yours...