All GB & Irish chefs could finally breathe last Thurs following the announcement of the 2011 Michelin results. Hearing the verdict some might want an appeal some shed a tear or two for the victory. I've never been a massive fan for this world-acclaimed gastronomy bible. it does garauntee good food (generally speaking) but never promise you a good lunch or dinner. it's often biased to award restaurants with perfect ambience and presentation of the dish but forget about the essence of what makes up a good meal. it's the atmosphere and company and conversation. i've had a lot of michelin 3 stars dinners at home or elsewhere which're much cheaper in price. indeed a lot of 'dai pai don' (market stalls) in HK are truly heaven. you don't have to worry about etiquette nor being too loud nor dropping a fork or something. i also like street food in evening markets. the lil couple behind the counter caught you unexpectedly with their grilled octopus fishball or homemade sweet soup. sometimes you just dont need the very refined lemon sorbet to clear your palete.
anyways back to the point skimming through the list i'm a lil surprise our dear old friend Mr. Blanc didn't make the 3stars, whereas the below were awarded 1 star(!?):
1. Hakkasan - this's just an upgrade of Wagamama with super loud music!
2. St. John (Clerkenwell) - I feel that they deserve a 2 star. I love their thriving and simple menu they made me love chards and mallard and bone marrow smoothing over watercress and toast!
3. Galvin at Windows (Hilton, Mayfair) - ng lar hai r!? their food/ service dont even value 5quids of my money!
4. Sketch (Mayfair) - clearly this one little sparkling star is given for their decoration.. and that's it.
5. Arbutus (Soho) - it's a very good value restaurant but a star is a bit exaggerated. i still remember their fish stew was way too salty..
6. Yauatcha (Soho) - I do love their cocktail menu, but im not so sure about 1star..
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Despite the much hyped star-star-star glamour, i personally reckon all chefs who've worked hard last year and tried to design an interesting menu to give a hearty smile to customers should be recognised. it's tough to work in the kitchen and all the interaction/ connection with their clients is through the little dish. they are behind the scene protege and i surely think their dedication should be praised - the same for your wife who makes dinner at home for the bossy mister!
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