Opening a Restaurant

As a Brit, I would not want to eat food from the UK in Malaysia. I orefer Nasi Kandar, banana leaf, north indian food, mamak food, a few arab dishes and japanese food. But I prefer to eat at restaurants that specialise in their own particular type of food rather than in a fine dining place that sells food from all over the world.

Some questions,

Are you a chef by trade? Do you have certificates? Where have you cooked fine food? What are your specialties? In KL, what fine dining places have you visited to compare whats available to what you would like to do or do better?

In my limited fine dining experience, all that was considered fine were the prices, not the ambiance, decorations, table settings or cooking. Actually, Ive had the reverse experience wherein the food was excellent, even exquisite but places looked terrible and the prices were average or up a bit. I think there is room for fine dining when all  items are on the same track - high ambiance, high prices and high food. In my experience, places that were seriously considered fine had certain signature dishes that surpassed everyone else. Is that you or your plan? There are classes of people in Malaysia, expat or locals, that have a lot of money and spend a lot of money on fine things -- if they are really fine and special. Also, there are occasions that need "fine" like anniversaries, birthdays, wedding engagement parties and other kinds of special celebrations. These things cant be accommodated in kopitiams, mamak stalls and street stalls where 90% of the people eat. I dont think location is as important as quality. Great things will be talked about and found.

This is going off the topic a bit but I met an Indian man working in a mamak stall in Penang. His manners, ways and temperament were exquisite and impeccable. It annoyed me because it didnt match the place and so I asked him his history. He had class and a pedigree and I knew he had to have come from a fine place. Sure enough, his experience was in 5-star hotels in India and it showed. But here he was working in a Grade D restaurant in a foreign country. Over time he became sad and bitter because he couldnt work in places he was trained for. Of the many people i've pitied in Malaysia, he was one.

My point is that there is room for fine if fine and 5-star is what we are talking about. Are we?