The MICHELIN Guide Trade Seminar 2018
About: The MICHELIN Guide Singapore's annual B2B sharing and networking event was attended by more than 250 people, from corporates, restauranteurs to chefs, who discussed about the seminar's theme: Why Some Restaurants Have Michelin Stars, while some don't.
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The question of how a restaurant gets recognised by the Michelin Guide is a perennial question among chefs and restauranteurs in the Singapore dining scene. More light was shed on the assessment criteria that the inspectors, who dine out anonymously and pay for their meals, use to rate their dining experience at the annual MICHELIN Guide Singapore Trade Seminar yesterday.
Held two days after the revelation of the full list of the MICHELIN Guide Singapore 2018 recipients, the seminar saw five food and beverage professionals discuss the topic: A discourse on getting it right — why do some restaurants have stars and others don’t?
About 250 people, from corporates, restauranteurs to chefs, attended the seminar, which was held at Regent Singapore. The panelists are Michael Ellis, international director of Michelin Guides, Philipp Blaser, vice president of food and beverage at Four Seasons Hotels & Resorts (Asia Pacific), Alvin Leung, chef-owner of three-Michelin-starred Bo Innovation in Hong Kong, Lam Ming Kin, chef-owner of one-Michelin-starred Longtail in Taipei and Yeo See Kiat of Chaine des Rotisseurs, an international gastronomy association.
The panel dissected the five assessment criteria that Michelin Guide inspectors, a mix of both local and international ones, adhere to for more than a century. Ellis highlights that the Michelin Guide is not meant to be a phone book or encyclopedia of restaurants, but it is a confluence of opinions and views from seasonal food and beverage professionals.
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