Bibendum’s Guide
February 14th, 2009What a better way to start this year’s blog with not only a facelift but also the newest addition to the restaurant recognition scene. The first Hong Kong/Macau Michelin Guide, given to me by my friend, Nicholas. [Thanks!]
The most sought after recognition for chefs. This little book may have ‘made’ many chefs, but broken a few as well. Apart from recognizing the efforts and consistency of the chefs, it increases the business level for them too, so I am told.
There is no denying this – for a chef to be awarded that elusive star would be just like winning the presidential election. There is no feeling like that in the world because you have been striving for what you believe in from the beginning of your career path, but it all comes with strings attached and it is in maintaining one’s ‘star’ when the actual stress and real hard work comes in. To quote Gordon Ramsay, “People say three-star cooking is safe, but it isn’t. It’s the most dangerous thing I know.”
Taking a brief look, this world-famous Red Guide first came about in 1900 in France, when it was published for the sole purpose of offering a free guide to motorists for sights to see, lodging and restaurants during their cross-country motoring trips.
However in 1920, the guide was no longer given free, it was marketed and published a wide selection of hotels and restaurants. The selection was decided by a group of touring clubs and readers. 1926, the first Michelin Star was awarded to places where “one dines well”. This was promptly followed by the awarding of 2 and 3 stars.
It has come along long way since then after taking a break during the world war in 1939 and being revived in 1945. In the 1950s, the guide was expanded to countries out of France, such as Spain and Switzerland. To date, the Red Book with the famous Bibendum has made its way throughout major cities and countries in the world – Paris, Netherlands, Luxembourg, Germany, Spain & Portugal, Great Britain & Ireland, Italy, Las Vegas, New York, San Francisco, London, Switzerland and now, Tokyo, Hong Kong & Macau.
The Michelin Guide rates the starred restaurants by the number of stars obviously, from 1 star (a very good restaurant in its own category), 2 stars (excellent cuisine, worth a detour) & 3 stars (exceptional cuisine worth a special journey). The Red Guide also recognizes restaurants that serve good quality food at good prices (not higher than $300), known as Bib Gourmand. It is all about the food, if stars are awarded or not.
As they say, “Cuisines in any style of restaurant and of any nationality are eligible for a star. The decoration, service and comfort levels have no bearing on the award.” There are ratings for the comfort of the restaurants as well.
As the Red Guide has docked in Asia, we wonder the next destination it will be heading. To be honest, if it is going to be making its way back home (Singapore), then the self-proclaimed ‘celebrity chefs’ there should have a game plan of concentrating on the food and service rather than the strings attached to their egos.
