Dis­cussing the mer­its of the Miche­lin

China Daily (Canada) - - SHANGHAI -

When I look back at the pro­gres­sion of the lo­cal food scene over the last five to 10 years, the scene has def­i­nitely changed. I’ve no­ticed that there are now far bet­ter-de­signed places by lo­cal restau­ra­teurs and in­vestors and this re­flects a grow­ing ma­tu­rity and aes­thetic aware­ness.

How­ever, I am sad to find the rate at which old neigh­bor­hoods are be­ing razed and the rate at which we are mov­ing to­ward a more ho­mog­e­nized mar­ket of mall-based restau­rants and branded chains.

One thing I heard re­cently is that the launch of the Miche­lin Guide Shang­hai in Septem­ber has at­tracted some “hot money” from the fi­nan­cial mar­kets. A num­ber of in­vestors are ap­par­ently ea­ger to back chefs or restau­rants that of­fer cuisines from the Yangtze River Delta so that they can se­cure a Miche­lin star next year.

I don’t think I am very up­dated about the hap­pen­ings in the restau­rant in­dus­try as I used to be, since there are now too many ar­ti­cles that restau­rants pay In­ter­net celebri­ties to write. I in­ter­pret this as how in­for­ma­tion is com­mu­ni­cated dif­fer­ently nowa­days and how restau­rants are tak­ing ad­van­tage of the in­flu­ence of web celebri­ties to lure cus­tomers.

One of the most pro­found changes I found was that more Chi­nese din­ers are leav­ing their com­fort zone and em­brac­ing in­ter­na­tional food.

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