The chef famously retired from the kitchen and tried to hand back his three Michelin stars in 1999, renouncing the rating system and questioning the knowledge of the Guide’s inspectors.
Now a restaurateur, White has launched The English House, billed as Singapore’s “first restaurant with rooms”, this week.
He told CNA Lifestyle that he was contacted by Michelin who were interested to include the restaurant in the Singapore edition of the guide.
But he apparently rejected the approach.
“I don’t need Michelin and they don’t need me,” he told CNA Lifestyle. “They sell tyres and I sell food.”
The English House reportedly serves “modern British” food, with dishes such as stuffed cabbage in a fresh tomato sauce; and shareable platters of rib of black angus beef with braised spiced tendons and jus viande.
Since his retirement from the kitchen White has opened more than 40 branded UK restaurants through a franchise deal with Black & White Hospitality.
This year he is also set to launch a hotel restaurant in Bath in partnership with chef Pierre Koffmann, who himself won three Michelin stars at London's La Tante Claire in the 1980's.
White shared more of his restaurant philosophy with CNA Lifestyle.
“You have to create food which is delicious and affordable,” he told the site. “I think that’s what’s important. And you have to hope that people choose to spend their hard earned income at your business. There’s no guarantees.
“Because remember, restaurateurs are only shopkeepers, that’s all we are. It’s no different from the supermarket down the road.”