Restaurants in China get stars in Michelin guide
SHANGHAI – The famed Michelin food guide launched its first edition in mainland China yesterday, awarding stars to elegant luxury establishments as well as a humble haunt serving up Cantonese staples.
The inaugural edition covers the commercial hub of Shanghai and gives stars to 26 restaurants, including the world’s least expensive two-star establishment Canton 8 – a popular lunchtime spot catering to local families.
“Canton 8 is a reflection of what can be found in Shanghai – masterful, delicious and very goodquality cooking,” said Michael Ellis, international director of the Michelin guides.
Lunch there can cost as little as 48 yuan (about R100), Michelin said.
Chef Jian Jieming of Canton 8 said he had “never dreamed” of making the list.
He credited the fresh ingredients and “comfortable atmosphere” of the restaurant for its two-star award.
The publication of the inaugural mainland China edition follows the company’s first guide to Singapore in July, when Michelin inspectors gave stars to the city-state’s famous street food stalls.
The guides, first published in France more than a century ago to promote automobile travel, now cover 28 countries and spotlight diverse cuisine including Brazilian, Burmese, Cajun, Peruvian and Tibetan.
But they are not without their critics, who question whether the quality of street fare in places like Hong Kong and Singapore can compare to the French haute cuisine on which the guide’s reputation was made.
“We have to adapt to the country,” Claire Dorland-Clauzel, executive vice-president at Michelin, said.
“Our role is to promote quality food everywhere, not [only] French food.”
The China guide awarded its highest three-star rating to T’ang Court, a cosy six-table Cantonese restaurant in The Langham Hotel, famous for dishes that include braised sea cucumber and Wagyu beef.
“The talented and creative chef, Justin Tan, offers cuisine in which traditional Cantonese dishes rub shoulders with some very modern dishes,” Ellis said.
After learning of the award, chef Tan said he “never imagined” winning three stars, adding that he was now “very nervous”. –