Gourmet Capital Stars in New Michelin Guide
Hong Kong has long prided itself as the culinary capital of Asia. Now the city has made an even greater imprint on the international food map with the newly released Hong Kong edition of the famed Michelin Guide.
"Hong Kong has elegant, top-quality hotels offering impeccable service, as well as restaurants featuring a wide variety of cuisines," said Jean-Luc Naret, director of the Michelin Guide.
Indeed, the city has been attracting top chefs to town, including celebrated Japanese chef Nobuyuki Matsuhisa, Michelin-starred French chef Alain Ducasse, as well as compatriot Joel Robuchon, who holds a record 18 Michelin stars.
For local restaurateurs, though, news of a Hong Kong Michelin Guide merely confirms what they have known all along. "Hong Kong's food scene is very sophisticated, said Christian Talpo, General Manager of Zuma Hong Kong.
The acclaimed Japanese restaurant-bar, originally from London, opened in the city last year because it saw Hong Kong as an obvious next stop. "People here like to eat well, eat good food. They're keen to experiment and will give you the benefit of the doubt. If they believe in you, you will do well."
Mr. Talpo said Hong Kong had an eclectic dining scene that attracted all types of clientele. But savvy Hong Kong diners, he said, generally look for value for money and quality.
"Hong Kong diners demand a high level of quality," said David Gwynne, Manager of another award-winning Hong Kong restaurant, 1/5 Nuevo. The dining establishment is part of Hong Kong-based restaurant group Elite Concept, which has six restaurants in the city. "Hong Kong has a lot of Asian fusion influence, making the place more dynamic, in terms of the scale of variety of foods," added Mr. Gwyne.
The Michelin Guide will not be the first to recognize Hong Kong's food scene. In May, New York-based Zagat Survey published its first guide to Hong Kong restaurants and hotels, providing ratings and information for tourists. Meantime, the Miele Guide, due to come out in the autumn, is also expected to feature Hong Kong restaurants.
According to Mr. Talpo, Hong Kong restaurants have the edge over their counterparts in Asia when it comes to the vast array of fresh ingredients available to them. "Hong Kong suppliers, who do not have to contend with duties or other red tape to bring in produce, are willing to go out of their way to provide us with the freshest ingredients available. I challenge any city in the region that will have a daily supply of fresh fish from Japan flown in daily."
Mr. Gwynne agreed and pointed out that the abolition of wine duties in Hong Kong has also been a boon to the local food scene, allowing local restaurants to offer a wide variety of good quality wine at competitive prices.
"It's great Michelin has taken an interest in Hong Kong. It's recognition of the sophistication of the city's dining scene," Mr. Talpo said.
Other proponents of Hong Kong's dining scene, like 1/5 Nuevo's Mr. Gwynne, is banking on the new Michelin Guide to further enhance Hong Kong's image as a gourmet paradise. "It's a testament to Hong Kong chefs, who have raised the quality of dining here to an international level."
Michelin Guide: http://www.michelinguide.com/us/index.html
Source: Hong Kong Trader, Hong Kong Trade Development Council
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