The Michelin Guide: demystifying the venerable culinary guide

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Where to eat

The Michelin Guide is perhaps most famous for its hit and run restaurants: Fat Duck in the UK, Noma in Copenhagen, Central in Lima, Alain Ducasse at the Dorchester are just a few of the big names that come to mind in mind. If these titans of the world of gastronomy deserve their applause, the Guide also presents more original restaurants and catering establishments that offer distinctly different and enticing proposals.

street food
In 2016, Hong Kong Soya Sauce Chicken Rice and Noodle in Singapore’s Chinatown made history by becoming the first street food stall to earn a Michelin star – also marking the cheapest Michelin star dish in the world. Chef and owner Chan Hon Meng’s other kiosk, Hill Street Tai Hwa Pork Noodle in Kallang, Singapore, has been awarded a Michelin star for its popular steaming pork noodle bowls.

Another notable street food venue is Raan Jay Fai in Bangkok, Thailand. All dishes are personally prepared by 77-year-old Jay Fai, known for her wok-cooked seafood, especially the incredible crab omelet.

Dessert
In Berlin’s Neukölln, Coda establishes a new bar by placing pudding as the protagonist of its menu. The famed dessert-only restaurant earned two Michelin stars for its focus on pastry techniques. There is two evening seating with a seven-course dessert menu offered at 6 p.m. and a five-course menu at 10 p.m. Both offer wine pairings and cocktails, but the menu itself is seasonal and emphasizes more eco-friendly staples.

In the Courchevel ski area, dessert restaurant The Sakara has also made it onto the two-star Michelin map thanks to its experimentation with textures and interesting combinations. Guests are invited into the garden before indulging in pastries.

vegan

Daigo in Tokyo, the capital of Japan, has retained its two Michelin stars since it first awarded them in 2009. It has been serving Shojin Ryori (plant-based Buddhist meals) since it opened in 1950 near Seisho Temple -ki near Mount Atago. The ingredients here are sourced locally, with soba, grated yam and Japanese mustard being one of the most popular dishes.

At New York, Kajitsu is another restaurant serving vegan Shojin cuisine, awarded with a Michelin star. Onion soup made with mizuna and potatoes, and platters of burdock root and mountain yam are two of the most famous dishes here.

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