Discussing the merits of the Michelin
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.