Thursday, 30 October 2014

Hong Kong's Culinary Stars

The Michelin Man makes his appearance in Hong Kong today
The Michelin Guide 2015 Hong Kong and Macau was released today to much fanfare at the Four Seasons Hong Kong.

I wasn't there, but it's always an exciting moment -- much like the Oscars -- to find out who got how many stars -- and who lost them.

This year there were five restaurants awarded three stars, 14 two stars and 45 one star.

While three stars is a crowning achievement in the culinary world, in Hong Kong the winners did not change at all compared to last year.

They are in alphabetical order:

Bo Innovation
L'Atelier de Joel Robuchon
Lung King Heen
8 1/2 Otto e Mezzo
Sushi Shikon

Then things got interesting with three new restaurants attaining two-star status:

The Principal
Yan Toh Heen

Again, places like Amber, Pierre and Caprice retained their two stars, and again we wonder why the likes of Amber still only merit two stars...

We like The Principal chef Jonay Armas' culinary creativity, who is always looking for new flavours as well as combinations on the plate that are beautifully presented, but I have yet to try Duddell's...

Restaurants that gained their first star:

Ho Hung Kee
Kam's Roast Goose
Kazuo Okada
Sushi Ginza Iwa
Tin Ho Wan (Tak Kwok Tsui)
Upper Modern Bistro
Yat Lok

Having recently sampled some roast goose places, Yat Lok is definitely delicious, though it will be a trek for most people to get to Taipo, while Kam's Roast Goose is a new eatery that opened in early July, using a recipe very similar to Yung Kee.

Seasons has a lot of promise, as chef/owner Oliver Elzer has a lot of fine dining experience behind him having worked for Joel Robuchon and Pierre Gagnaire. His restaurant offers an array of dishes in either full or degustation portions, but I have yet to eat at NUR and Upper Modern Bistro. The location for Kazuo Okada is out of the way but offers authentic Japanese cuisine.

Some lost stars, like L'Altro, Gold, Spoon by Alain Ducasse and Tosca... what happened?

We still can't figure out how the Michelin guide works, and why they awarded stars or no stars to certain restaurants, which gives the rest of us lots fodder to talk about...

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