2018 Taipei Michelin Release Preview: Five Criteria for Evaluating Cuisine

Text by MOOK Scenic Spots House / Compiled and Reported  Photography by Zhang Yingying

Michelin Regional President Jean-Luc Naret stated that Taiwan had previously published the Green Michelin Guide in 2011, and the “Taipei Michelin Guide” (red) to be launched in 2018 signifies that Taipei has officially been incorporated into the Michelin Guide’s evaluation system.

The Michelin Guide is known for its rigorous evaluation and publication standards. The Tourism Bureau also hopes that through the release of the Michelin Guide, more international tourists will come to appreciate the uniqueness of Taiwanese cuisine, thereby promoting tourism exchange. Currently, the release plan is focused on Taipei, with no immediate plans for other counties and cities, though other possibilities are not ruled out.

In response to reporters’ questions, Michelin Regional President Jean-Luc Naret mentioned that the inspectors include both locals and foreigners. Since Taipei’s cuisine is very diverse, they do not interfere specifically with the evaluation criteria. The results are not limited to any particular type of cuisine or style—diverse culinary traditions and dishes will all be included, with the main evaluation criterion being the quality of the food itself.

Since the release of the Hong Kong Michelin Guide, more affordable and even street food options have been included. Taipei is also expected to have local affordable snacks and restaurants make the list, but the aforementioned five main criteria remain the focus, rather than considerations like restaurant décor or hardware facilities.

With the rapid development of digital platforms, the Michelin Guide will not only be available in print but will also launch an app for consumer reference. Additionally, in response to questions from reporters, they stated they could not comment on other emerging types of reviews, but Michelin has great confidence in its own rigorous evaluation standards. The selection and training mechanisms for inspectors are also very strict. Michelin inspectors around the world are all Michelin employees, recruited with emphasis on their professional backgrounds in various fields, and then trained under the Michelin evaluation system. They are required to taste approximately 250 dishes per year, so stability and a passion for Michelin are essential.
 

Michelin Guide Comes to Taiwan   These Taipei Restaurants Might Be Included