French gastronomy bible Michelin has included low-price restaurants in its second Hong Kong and Macau Guide unveiled yesterday.The inclusion of a "simple shop category" appears to address criticism that its debut edition last year lacked local elements.
The 2010 edition recognizes 205 restaurants and 40 hotels in Hong Kong, and 38 restaurants and 15 hotels in Macau.
Apart from awarding two three-star, eight two-star and 32 one-star ratings to Hong Kong eateries, the latest 478-page guide also contains a "simple food" pictogram of the city's well-known simple and local food-stall culture, with 29 outlets included in this category.
The two restaurants awarded three stars - the highest in the grading system - are in the Four Seasons Hotel, in Central.
One is Lung King Heen, a repeat three-star winner, while the other is French restaurant Caprice, upgraded from two stars.
Three stars indicate "exceptional cuisine, worth a special journey," while two stars mean "excellent cooking, worth a detour."
Chan Yan-tak, the hotel's executive Chinese chef with 40 years' experience, said the honor belongs to the whole team.
Lung King Heen clientele now need a week's advance booking for lunch, and up to a month for Sunday dinner.
Vincent Thierry, Caprice's chef de cuisine, was excited at the new accolade. He said he was one of the cooks in a Four Seasons restaurant in France when it was awarded the Michelin three stars.
However, you don't have to spend a fortu
ne to taste Michelin- recognized food. Michelin Guide director Jean-Luc Naret said yesterday one can also have a "star" meal for just HK$100.The two described as the "cheapest" among restaurants rated by Michelin are the one-star Tim Ho Wan, on Kwong Wa Street in Mong Kok, and Hung's Delicacies, on Wharf Road in North Point.
Tim Ho Wan chef Mak Kwai-pui used to work for Lung King Heen, and started his own business in March.
A chef for 30 years, Mak said he was surprised his nine-month-old business had made it to the world's top food guide.
"The shop's decoration is simple and we only have 29 seats here," he said, adding he has no intentions of expanding as he wants to maintain a high quality.
Food critics Lau Kin-wai and Walter Kei Hiu-wah described Michelin's new guide as much better than last year's.
