189 Thai eateries win Michelin Guide’s Bib Gourmand
Prime Minister Prayut Chan-o-cha has welcomed the news that 189 restaurants and street-side eateries have been selected by the Michelin Guide for the Bib Gourmand label for being the best value-dining spots, said government spokesman Anucha Burapachaisri.
Mr Anucha said the recognition reflects the country’s high culinary standards and famous food culture, which explains the consistent awarding of the Bib Gourmand, the guide’s category for good food at a moderate price, to Thailand-based eateries and restaurants.
The label complements the government’s promotion of gastronomy tourism, which enhances the country’s appeal and translates into tremendous economic value.
The selected eateries include 53 new entrants on the Bib Gourmand list and six that were elevated in the rankings.
Some 82 are located in Bangkok and its surrounding provinces, 13 in Ayutthaya, 27 in Chiang Mai, 23 in Phuket, 11 in Phang-nga, nine in Nakhon Ratchasima, six in Ubon Ratchathani, seven in Udon Thani and 11 in Khon Kaen.
Key criteria for the Bib Gourmand recognition are the quality of ingredients used, distinct taste, and creativity in cooking. Dishes that reflect the unique character of the chef also score higher, while value for money and consistency in taste of the same dishes savoured at different times are also important.
Mr Anucha said the meals served to leaders at the Apec summit also won high praise.
Singapore Prime Minister Lee Hsien Loong uploaded a photo on his Facebook account of the “Welcome to Thailand” dish served on Nov 17. “A beautifully presented appetiser that creatively incorporated the Apec 2022 Thailand logo and the host country!”
The Michelin Guide Thailand on Wednesday held the 2023 Michelin Star Revelation Ceremony, unveiling this year’s selection of the country’s best dining establishments at The Athenee Bangkok Hotel.
Attended by an eager crowd of local food celebrities, restaurateurs, gastronauts and journalists, the event saw welcome speeches by Michelin East Asia and Australia president Manuel Montana and Tourism Authority of Thailand Governor Yuthasak Supasorn.
The ratings for the sixth edition encompass Bangkok, Ayutthaya, Chiang Mai, Phuket, Phang-nga and four regions representing Isan — Nakhon Ratchasima, Khon Kaen, Ubon Ratchathani and Udon Thani.
A total of 41 stars were awarded to 35 restaurants across the Kingdom. No three stars were awarded this year.
Retaining a two-star distinction was Chef ’s Table restaurant, Le Normandie by Alain Roux French restaurant, Mezzaluna French-Japanese restaurant, R.Haan Thai restaurant, Sorn southern Thai cuisine restaurant and Sühring German restaurant.
This year, 29 restaurants were also awarded one star.
Fresh to the list were Baan Tepa contemporary Thai restaurant, Haoma sustainable modern Indian cuisine, Maison Dunand French restaurant, Potong contemporary Chinese restaurant and Signature French restaurant.
Restaurants that retained one star included Aksorn by David Thompson, Blue by Alain Ducasse, Cadence by Dan Bark, Canvas, Chim by Siam Wisdom, Côte by Mauro Colagreco, Elements, Gaa, Igniv by Andreas Caminada, J’AIME by Jean-Michel Lorain, Jay Fai, Khao (Ekamai), Le Du, Methavalai Sorndaeng, Nahm, Paste, Saneh Jaan, Savelberg, Sra Bua by Kiin Kiin, Suan Thip, Sushi Masato, Yu Ting Yuan, 80/20 and Pru.
All are in Bangkok, except Pru, which is in Phuket.
This year, Davide Garavaglia of Côte by Mauro Colagreco was awarded the Young Chef Award. Meanwhile, the Michelin Guide Service Award was granted to Uthit Songtho, manager of Baan Phraya Thai restaurant at Mandarin Oriental, Bangkok.
Potong by chef Pichaya “Pam” Soontornyanakij in Chinatown was awarded a Michelin Opening of the Year Award.
Guillaume Perdigues of Mezzaluna won the Michelin Sommerlier Award this year.
Pru retained its Michelin Green Star distinction for the third year in a row. Two other restaurants, Jampa in Phuket and Haoma in Bangkok, also received the Green Star which reflects the establishment’s efforts in operating at the forefront of their field with sustainable gastronomy practices as well as those who fulfil the role of bringing forth their vision.