Gaining a Michelin star doesn’t just add a feather to a restaurant’s cap – it also comes with an expectation of exceptional service and increased footfall for the winning establishment.
“We are ecstatic to welcome KL and Penang to the Michelin Guide family,” Michelin Guide international director Gwendal Poullennec said at an announcement event on Oct 20. “This will unveil a new page in Asia’s gastronomic prowess, spotlighting the wonders of Malaysian cuisine and the abundance of homegrown culinary talents.
“Our famously anonymous inspectors are already in the field to experience this colourful culinary scene and find the best local gems.”
Here are some facts about Michelin stars:
- There is no such thing as a Michelin-starred chef – stars are awarded to the restaurant, and do not belong to an establishment forever. Annual visits will take place for review.
- Losing a star can sometimes become a grave burden, leading to the rare and unfortunate suicides of certain chefs.
- If a restaurant moves to new premises, it has to start earning its stars again.
- Reaching out to the Michelin Guide to introduce your establishment is not advisable as the guide does not solicit requests.
- Inspectors are hired on a full-time basis and undergo rigorous training. They shadow senior inspectors for two years, across 800 meals, before reviewing restaurants.
- Inspectors are of 15 nationalities, with an equal number of males and females.
- Restaurants are subject to standard international selection criteria, namely quality of ingredients, mastery of cooking, harmony of flavours, personality of the chef through the cuisine, and consistency over time and across the menu.
- There is a huge contrast in terms of techniques between a 1- and 2-star restaurant. There is less of a gap between two and three stars, where consistency is key.
Set the Tables speaks with Elisabeth Boucher Anselin, who has worked for Michelin for over a decade and has held several key positions, including head of corporate media relations.
When did the Michelin Guide start exploring Malaysia, and why now?
Every launch is years in the making. We are always scouting for new destinations; inspection teams regularly hunt for spots around the world.
Even if we are not officially present yet, the groundwork began years ago. The launch in Malaysia was halted because of Covid-19, and we then waited for the industry to recover before proceeding.
Malaysia is ready in terms of the maturity of its food scene, especially in KL and Penang. Now is the right time to place the country in the spotlight for an international audience.
How and why did Michelin Guide select its local partner, CF Capital?
We want to work with partners who respect our independence. The Michelin Guide is the only one that recommends where you should eat, based on criteria that is consistent across all cities.
No one interferes with the selections decided by our anonymous inspectors. Our independence is what has made us unique since the launch of the very first guide in 1900.
The Michelin Guide has grown to be an authoritative voice that recognises the world’s best culinary spots. What makes it still relevant?
The stars might be awarded to a restaurant but, in a way, the awards belong to the customers. They are the ones who place their trust in us by deciding to follow our recommendations.
As such, our customers deserve up-to-date and relevant information every year.
When a star is awarded, customers anticipate a memorable experience, and we don’t want to let them down. The Michelin Guide has evolved as a result of this ethos, from its original intention of ensuring you have a safe and pleasant trip while on the road.
Find out more about the Michelin Guide via its website.
This article was written by Theri Burhan for Set the Tables. Set the Tables is positioned to inspire and educate those in the industry as well as the aspiring reader who dreams of a future in the food business, and maybe even the merely curious tantalised by the vast and irresistible universe of food and drink. Follow them on Instagram.