How does a restaurant get a Michelin star?

Michelin-starred restaurants must meet five strict criteria of this organization and pass the assessment of the assessors.

Information about the criteria was shared by Michelin representatives at a seminar after the Michelin star awarding ceremony for restaurants in Singapore in 2018.

Chef Alvin Leung (center) talks about the criteria a restaurant needs to meet to achieve a Michelin star at a seminar in Singapore, organized by the Michelin Guide, in 2018. Photo: Michelin Guide

Use quality ingredients

Chefs in Singapore don’t have the luxury of using locally grown, in-season ingredients. But that doesn’t stop them from seeking out the best of the best to cook with.

Tan Ken Loon, chef of seafood restaurant Nake Finn, travels further afield to cities like Hokkaido (Japan), Brussels (Belgium) and Hong Kong (China) to proactively source goods directly, instead of relying on suppliers. Tan has imported more than 200 types of seafood to serve his restaurant.

While using fresh produce is essential, restaurants don't have to use expensive, high-end items like cubed ham or foie gras to get high marks from the judges. "Making simple things look more sophisticated will attract our attention," said a Michelin Guide representative.

Mastering flavors and cooking techniques

Alvin Leung, owner of the three-Michelin-starred Bo Innovation in Hong Kong, says restaurants that only use luxury ingredients will create luxury. A Michelin-starred restaurant must balance outstanding food design with its identity and sustainability in its operations.

Besides the quality of the food, the cooking technique is also important. "As a diner, my expectations of a restaurant depend on the amount of money I pay for the meal. With a Michelin-starred restaurant, attention to detail is required, such as the time it takes from the kitchen to the table so that the food is not cold when it is served," Leung said.

The chef's personality is expressed through his food.

Leung is considered one of the most unique chefs and has been nicknamed the "devil chef". Leung said the food he serves is how people see his personality. "I have to change the nature of the dishes to serve the guests I am cooking for," he said.

Philipp Blaser, who oversaw more than 100 dining establishments for the Four Seasons hotel group in 2018, said fostering a culture of experimentation is also a way for chefs to express their personalities. "We need to create a culture where it's safe to make mistakes and experiment with cuisine and service," Blaser said.

Value for money

Food expert Yeo See Kiat explains a value-for-money meal as “leaving the restaurant with a memorable experience.” The phrase “value for money” encompasses the whole experience, from the attentiveness of the wait staff to the environment around the diner and the food.

Beppe de Vito, chef and CEO of a group that operates restaurants ranging from casual to Michelin-starred, believes that eateries, regardless of their target audience, should still focus on pleasing customers and treating them equally.

Consistency of dishes

The Michelin Guide representative said that the main reason behind the reviewers stripping Michelin stars from restaurants is the lack of consistency in the food. A restaurant cannot have substandard food quality, or a lack of staff or suppliers delivering missing items, leading to diners being dissatisfied.

In case the main chef is absent, the dishes must still retain their original taste. To achieve this, the chef must spend time training his staff.

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Anh Minh (According to Michelin Guide )

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