Below is an inforgraphic produced by Andy Hayler that covers the current crop of GB&I (December 2012) Michelin Two (2) and Michelin Three (3) Star restaurants. It shows the pricing for main menu, set menu and tasting menus.
Archive for December, 2012
The Future? Universal Cloud with Universal Access?
A playful idea of a vision for the future.
Perhaps what we have today has run its course – physical cables (copper telephone wires), running into our houses, connected to a ‘hub’ that provides ‘broadband’ ‘wifi’ access to the ‘internet’ on a monthly subscription. It might seem at first glance that the natural next generation will be to upgrade this to the newer, faster, ‘broader’, technology – a physcial fibre optic cable network for example.
Well the second side of the supply coin of data transport today is what we think of as mobile phone/smart phone technology – 3G, 4G and presumably 5G.
From a data storage and management point of view, we are seeing rapid development of ‘cloud’ technology, where you may access any piece of information – a TV program, an application, a game, a letter you wrote, an email you sent and so on – from super-servers based all over the world, accessed martini style – by any device, anywhere, at any time.
Today, the combination of, let’s say 3G and Wifi Home Hub, allow the customer to make use of this early, but burgeoning technology and concept.
Let’s argue that the natural extension of this scenario is a ‘super cloud’ or Universal Cloud (UC) that has Universal Access (UA). The Universal Access will mean a coming together of current offerings of wireless communications technologies – the hub we have at home providing what we understand of as ‘Wifi’ today plus 3G/4G/5G.
The inconvenience of a physical cable (be it fibre optic or copper) running into our houses will be replaced with a model of blanket wireless availability delivered directly to any device we may operate, wherever we may be and at any time. This service may be charged by subscription or pay as you go depending upon the amount of data/information you wish to access in the Universal Cloud. You may also pay a rental fee for ‘storage space’ in the Universal Cloud.
In this model it follows that companies like IBM/Apple and BT/AT&T will naturally merge to form ‘Universal Information Corporations.’ There will be two types of job – working on the development and maintenance of the Universal Cloud (great big servers dotted all over the world) or likewise on the Universal Access.
For this vision to become a reality, then as I understand it the limitations of the wireless spectrum (as we know it today) will have to be overcome, perhaps in the short term by a ration by price model.
To sound a little off-the-wall, the longer term vision may be that one device having Universal Access directly to the Universal Cloud will be our brains – after all our brain is only a set of electrical impulses that are switched on or off, operating on a (currently unknown) frequency – creating literally a font of universal knowledge.
Anyway, I’m still young enough to dream and get excited by such things, and just some food for thought…
Michelin Guide Hong Kong & Macau 2013 PR
Below is the press release for Michelin Guide Hong Kong & Macau 2013…
40% changes and new entries in the MICHELIN guide Hong Kong Macau 2013
12/04/2012
The 2013 selection reflects the sustained improvement in the quality of restaurants in Hong Kong and Macau. It also highlights the fast changes in the industry, and increasing richness and diversity of the gastronomy.
Michelin today launches the fifth edition of the bilingual MICHELIN guide Hong Kong Macau. With 40% changes and new entries, it lists a total of 286 establishments in Hong Kong (244 restaurants and 42 hotels) and 62 establishments in Macau (46 restaurants and 16 hotels). Among them, 65 new restaurants are new entries (51 in Hong Kong and 14 in Macau).
The Michelin inspectors have been continuously exploring the local dining scenes in Hong Kong and Macau to find a wide variety of establishments for our readers. Levering their expert skills, they noted new trends in Hong Kong Macau culinary scene. Thus, more and more famous chefs come, opening new restaurants or just offering their expertise. The selection also reveals new young chefs continue to make their mark, surprising diner with the quality of their cuisine.
In this 5th edition, there are 6 new two-stars restaurants (5 in Hong Kong and 1 in Macau), for a total of 17 two-star restaurants. 13 new one-star restaurants are also awarded (12 in Hong Kong and 1in Macau), for a total of 46 restaurants in this category (44 in Hong Kong and 2 in Macau. And in three-star category, the highest award representing the summit of culinary achievement, all restaurants in the 2012 edition have conserved this distinction this year, thereby maintaining their ranking at the global summit of gourmet dining and culinary art. 4 of theses restaurants are in Hong Kong and one is in Macau.
In this year’s guide, 70% of the standard restaurants selected offer Chinese cuisine, including Shanghaies, Pekingese, Sichuan, Hakka, Hang Zhou, Cantonese, and Chiu Chow.
Michelin inspectors also noted that more and more chefs are fully engaged in deploying their creativity to offer customers superior meals at very affordable price through Bib Gourmand label, acclaimed by both consumers and professional. This label denotes restaurants offering a delicious, full three-course meal at an affordable price – for no more than HKD/ MOP 300. Thus, while 26 Bib Gourmand restaurants were listed in the firts edition, the 2013 selection lists a total of 76 Bib Gourmand restaurants (68 in Hong Kong and 8 in Macau), chosen by the inspectors for their good value for money. 18 Bib Gourmand restaurants are new to the guide, indicating that there are a lot of affordable restaurants with top-quality. This selection highlights the growing success of this pictogram, since Bib Gourmand restaurants increased of 11% from 2012!
The guide also features a total of 63 simple shop restaurants (54 in Hong Kong and 9 in Macau). These basic, local food stalls make up around 20% of the guide and include noodle shops, Roast meats, Dim Sum, Cantonese, Thai, Ramen noodles and congee eateries, and Vietnamese food stalls. Some of them have even been awarded stars, making them the most affordable starred restaurants in the world.
“Awarded without consideration for the reputation of either chef or restaurant, these distinctions have helped to build the renown of the MICHELIN guide”, indicated Michael ELLIS, international director of MICHELIN guides. “Thanks to the different classification, the guide is able to provide a comprehensive selection that includes something for every desire, every occasion and above all every budget. Quality is the only thing that counts, and this new selection proves how the richness and diversity of your gastronomy is surprising year after year. Not only have the Michelin inspectors found many new stars but they have also discovered a wide variety of restaurants offering many different styles of cooking. We have expanded our coverage to take in new locations such as Kennedy Town and Sai Ying Pun on Hong Kong Island and have also included 8 additional cuisines which further showcase the diversity of excellent food in Hong Kong and Macau”.
The MICHELIN guide Hong Kong Macau 2013 will be available on 5th December in Hong Kong (HK$198) and in Macau, and on middle of December in Southeast Asia.
About MICHELIN guide
The first MICHELIN guide France was published in August 1900. Distributed free of charge (until 1920) and originally intended for motorists, the guide contained a wealth of practical information, including tips on using and repairing tires; city street maps, and lists of gasoline outlets, hotels and mechanics. For the Michelin brothers, the objective was to speed up the development of the automobile, and consequently the tire market. They wanted to promote and improve travel by making it safer and more enjoyable—in other words, to enhance mobility, which is still today the common goal of Michelin’s maps, guides, atlases and other publications.
Every year, in more than 90 countries around the world, Michelin publishes some 10 million maps, atlases, tourist guides, and restaurant and hotel guides—and always with the same focus on quality.
In Hong Kong & Macau, as in the 22 other countries covered by the MICHELIN guide, a consistent selection is ensured by awarding stars based on the same criteria. Stars in the MICHELIN guides have the same value all over the world, so that a one star restaurant in Hong Kong offers the same quality as a one star establishment in, say, New York or Paris.
The same five criteria are:
– The quality and compatibility of the ingredients
– The preparation and the flavors of the dish
– The chef’s personality as revealed through his or her cuisine – Value for money
– Consistency over time and across the entire menu.
Stars apply only to ‘what is on the plate’ and are awarded solely for the quality of the cooking.
Three stars mean exceptional cuisine, worth a special journey.
Two stars mean excellent cooking, worth a detour.
One star means a very good restaurant in its category.
A restaurant that receives one or more stars is not only one of the best in its country but also one of the best in the world. The restaurants we choose are classified by fork-and-spoon symbols according to the levels of comfort and style of service. Pavilions denote the comfort of hotels and the comfort of ryokans. When these symbols are in red it indicates that the establishment is particularly charming.
While the MICHELIN guide is known around the world for its famous stars, they actually account for only 10% of the selection in the guide.
In Asia, the company has just published the 2013 MICHELIN guide for Tokyo Yokohama and Shonan, Hong Kong and Macau, Hokkaido as well as Kyoto, Osaka, Kobe and Nara. The first guide to Hiroshima will be launched in spring 2013.
Michelin Guide Tokyo, Yokohama, Shonan 2013
Below is the offical press release from Michelin, reproduced by fine-dining-guide
6th edition of the MICHELIN Guide Tokyo Yokohama Shonan
Michelin is pleased to announce the publication of the MICHELIN Guide Tokyo Yokohama Shonan 2013, which offers a selection of the best restaurants, ryokans and hotels in these three cities. The guide includes a total of 350 establishments of which 286 are restaurants, 52 hotels and 12 ryokans. MICHELIN Guide Tokyo Yokohama Shonan 2013 (Japanese version) goes on sale in Japan on December 1st.
Even though this is the sixth edition of the guide to the Kanto region, 22 new restaurants have been added to the selection, demonstrating that year after year the quality of Japanese cooking continues to surprise. The 15 restaurants given three stars in the 2012 guide were again awarded the highest distinction in the 2013 selection, thereby maintaining their ranking at the global summit of gourmet dining and culinary art. Fourteen of these restaurants are in Tokyo and one is in Shonan.
In the MICHELIN Guide Tokyo Yokohama Shonan 2013, 6 new restaurants, all located in Tokyo were inducted into the guide’s two-star category. In the one-star category, 15 restaurants and 1 ryokan in Shonan were newly awarded. Among the new one-star restaurants, 14 are located in Tokyo, 1 in Yokohama and 1 in Shonan.
This year’s selection of restaurants features a very wide array of cooking styles, ranging from Japanese (10 restaurants and 1 ryokan), Japanese Sushi (2 restaurants), Japanese Soba (1 restaurant), Japanese Tempura (1 restaurant), Japanese Yakitori (1 restaurant), Steakhouse (1 restaurant), Chinese (1 restaurant) to French contemporary (3 restaurants). Addition to this, 1 Japanese Fugu restaurant joins the selection of Yokohama for the first time.
In the MICHELIN Guide Tokyo Yokohama Shonan 2013 there are:
– 15 restaurants 3 stars: 14 in Tokyo and 1 in Shonan.
– 58 establissements 2 stars: 53 restaurants in Tokyo, 3 in Yokohama, 1 in Shonan, and 1 ryokan in Shonan.
– 214 restaurants 1 star: 175 in Tokyo, 14 in Yokohama and 25 in Shonan, including 1 ryokan in Shonan.
We also are pleased to continue pointing out restaurants with the symbol | which we introduced two year ago. This indicates a starred restaurant offering a menu under 5,000 yen for lunch and/or dinner, and represents about 40% of the total selection.
“Every year Michelin updates its guides in order to provide readers with information that is as reliable as possible,” says Michael ELLIS, International Director of the MICHELIN Guides. “The Michelin inspectors make a point of going back to visit hotels and restaurants awarded special honors in previous editions and are always on the lookout for new establishments that might interest readers. The stars enable the MICHELIN Guide to serve as an accurate showcase of the gourmet dining scene and its vitality, since the fieldwork carried out by our independent, anonymous inspectors constantly reveals new culinary trends and above all talented new chefs. This year, their efforts show that Japanese gourmet cooking is even more creative, inspired and inventive than in the past. The quality and skills displayed by chefs in the Kanto region are higher every year and confirm Japan’s ranking among the world’s leading countries in terms of fine dining.”
About MICHELIN Guide
The first MICHELIN Guide France was published in August 1900. Distributed free of charge (until 1920) and originally intended for motorists, the guide contained a wealth of practical information, including tips on using and repairing tires; city street maps, and lists of gasoline outlets, hotels and mechanics. For the Michelin brothers, the objective was to speed up the development of the automobile, and consequently the tire market. They wanted to promote and improve travel by making it safer and more enjoyable—in other words, to enhance mobility, which is still today the common goal of Michelin’s maps, guides, atlases and other publications.
Every year, in more than 90 countries around the world, Michelin publishes some 10 million maps, atlases, tourist guides, and restaurant and hotel guides—and always with the same focus on quality.
In Japan, as in the 22 other countries covered by the MICHELIN Guide, a consistent selection is ensured by awarding stars based on the same criteria. Stars in the MICHELIN Guides have the same value all over the world, so that a one star restaurant in Tokyo offers the same quality as a one star establishment in, say, New York or Paris.
The same five criteria are:
– The quality and compatibility of the ingredients.
– The preparation and the flavors of the dish.
– The chef’s personality as revealed through his or her cuisine.
– Value for money.
– Consistency over time and across the entire menu.
Stars apply only to ‘what is on the plate’ and are awarded solely for the quality of the cooking.
– Three stars mean exceptional cuisine, worth a special journey.
– Two stars mean excellent cooking, worth a detour.
– One star means a very good restaurant in its category.
A restaurant that receives one or more stars is not only one of the best in its country but also one of the best in the world.
The restaurants we choose are classified by fork-and-spoon symbols according to the levels of comfort and style of service. Pavilions denote the comfort of hotels and the comfort of ryokans. When these symbols are in red it indicates that the establishment is particularly charming.
For complete star listing see offical pdf: Michelin-guide-tokyo-2013-Stars-selection-1
For the offical pdf of the Press Release: Michelin Guide to Tokyo 2013 Press Release
