The 2015 MICHELIN guide Hong Kong & Macau reveals the growing attractiveness of the city for foreign chefs (Chine)
The 2015 MICHELIN guide Hong Kong & Macau reveals the growing attractiveness of the city – a global cultural and gourmet dining crossroads – for foreign chefs. |
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The 2015 MICHELIN guide Hong Kong & Macau reveals the growing attractiveness of the city for foreign chefs (Chine)
The 2015 MICHELIN guide Hong Kong & Macau reveals the growing attractiveness of the city – a global cultural and gourmet dining crossroads – for foreign chefs. |
Catégorie : Asie Pacifique - Chine - Expériences exclusives
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With many starred restaurants in the Michelin guide in which it is possible to dine for less than 10 euros, Hong Kong remains the city with the world’s most affordable gourmet dining scene.
Much anticipated by hospitality industry professionals as well as by the general public, the new selection in the 2015 Michelin guide Hong Kong & Macau was unveiled today. It includes 3 new 2 stars restaurants and 11 new 1 star restaurants.
The 3 new two-star restaurants are: Yan Toh Heen, the restaurant in the Hotel Intercontinental where chef Lau Yiu Fai offers authentic Cantonese cuisine in an elegant setting with a magnificent view of Hong Kong; The Principal, a contemporary-style restaurant in which chef Jonay Armas draws his inspiration from his experience in Spain, Denmark, and elsewhere in Asia to create an innovative, delicate style of cooking; and Duddell’s, where chef Siu Hin Chi serves traditional Cantonese cooking in a very contemporary décor that regularly hosts exhibitions.
In all, the MICHELIN guide Hong Kong & Macau features 16 two-star restaurants, of which 14 in Hong Kong and 2 in Macau.
“The selection in the 2015 guide also shows to what extent Hong Kong is increasingly attractive to young foreign chefs, more and more of whom are moving to the city or opening their own restaurant after training in other Hong Kong restaurants,” explains Michael Ellis, International Director of the Michelin guides. One example is Olivier Elzer, whose restaurant – Seasons – has been awarded one star a few months after its opening. The chef, who previously worked with Joël Robuchon and Pierre Gagnaire, reinterprets classic French recipes, adding a personal touch to create highly original dishes. Other restaurants that have obtained a star and are run by foreign chefs include Nur, where chef Nurdin Topham has developed a delicious, balanced, inventive menu, and Upper Modern Bistro, which serves French cuisine with Asian influences, impeccably prepared by Philippe Orrico. Lastly, just a few months after his restaurant in Paris was awarded a second star, the young chef Akrame Benallal has been given a first star for his restaurant Akrame. The restaurant is managed by a local team that carefully prepares a contemporary style of French cooking based largely on seafood and European products.
"The new edition confirms that Hong Kong is one of the world’s leading gourmet dining centers,” adds Michael Ellis. “The city’s creativity, curiosity and culture openness constantly enriches one of the most dynamic gourmet dining scenes anywhere. A city of exchanges, encounters, cross-cultural experiences and inspiration, Hong Kong has become an undisputed leader in the international culinary landscape.” The new edition also lists 52 one star restaurants, of which 45 in Hong Kong and 7 in Macau.
As for Bo Innovation, L’Atelier de Joël Robuchon, Lung King Heen, 8 1/2 Otto e Mezzo, Sushi Shikon, Robuchon au Dôme and The Eight, these restaurants were once again given three stars, a distinction awarded to only about 100 restaurants around the world. With more than 50 types of cuisine represented, the new edition reflects the very broad gourmet dining scene in Hong Kong and Macau. The selection includes 21 styles of regional Chinese cooking as well as restaurants serving European and international cuisine. In addition to its great diversity, the guide also features one of the world's most affordable gourmet food offerings. In fact, Hong Kong is still the city where one can have lunch or dinner in a starred restaurant for less than 10 euros. Two examples are Yat Lok and Kam's Roast Goose, both of which serve traditional Cantonese cooking based on roast meat. Lastly, the guide includes 78 Bib Gourmand restaurants, of which 65 in Hong Kong and 13 in Macau. This distinction is awarded to restaurants that offer excellent value for money with a full menu for less than 300 Hong Kong dollars, a maximum price that is the same as in the inaugural 2009 Michelin Hong Kong & Macau guide.
About the Michelin guideThanks to the rigorous Michelin guide selection process that is applied independently and consistently around 24 countries, the Michelin guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin's famously anonymous inspectors who dine in the Hong Kong and Macau areas regularly. These local inspectors are trained to scrupulously apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef's personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all Michelin guide inspectors, whether in Japan, the United States, China or Europe. They guarantee a consistent selection so that a star restaurant as the same value regardless of whether it is located in Paris, New York or Tokyo.
Michelin has been a pioneering force in advancing mobility through innovation and excellence in manufacturing quality. The company patented the pneumatic, or air-filled, tire in the late 1800s. This was a milestone moment in mobility, permitting automobile owners to travel at great length in a singlejourney. Then, in an effort to prompt travelers to enjoy their newfound mobility, the company createdguides and detailed maps to steer travelers on their way. The most famous publication that developed from this is the internationally recognized MICHELIN guide.
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