Text by MOOK Scenic Home | Photography by Chang Ying-ying
The Michelin Group, in collaboration with the Tourism Bureau of the Ministry of Transportation and Communications, held a press conference on November 6 to announce that the Taipei Michelin Guide will be released and published in the first quarter of 2018. Together with the 11 countries already published, adding Taiwan and Thailand will bring the total to 13 countries, with the guide covering 30 regions.
Lin Kun-yuan, Secretary-General of the Tourism Bureau, Michelin Regional President Michael Ellis, and the Michelin mascot take a photo together
Michelin Regional President Michael Ellis stated that Taiwan had published a Green Michelin Guide in 2011, and the upcoming “Taipei Michelin Guide” (Red Guide) in 2018 signifies that Taipei has officially been incorporated into the Michelin Guide’s evaluation system.
The Michelin Guide is renowned for its rigorous evaluation and publication process. The Tourism Bureau also hopes that through the release of the Michelin Guide, more international tourists will understand the characteristics of Taiwanese cuisine, thereby promoting tourism exchange. The current distribution plan focuses on Taipei, with no immediate plans for other counties and cities, but other possibilities are not ruled out.
The Michelin Guide comes in green and red editions, as well as different categories such as travel guides, hotel guides, and restaurant guides.
In response to reporters' questions, Michelin Regional President Michael Ellis said that the inspectors include both locals and foreigners. Since Taipei’s dining scene is highly diverse, they do not interfere specifically with the selection criteria. The results are not limited to any particular type of cuisine or style—diverse culinary offerings will all be included, with the main evaluation criterion being the quality of the dishes themselves.
He further announced the evaluation criteria, noting that the standards for evaluating Taipei’s restaurants are the same as those used internationally. The five key criteria are as follows:1. Degree of ingredient preparation
2. Food preparation techniques
3. Innovation and the chef’s intended expression through the food
4. Consistency of the dining experience
5. Value for money
The French Michelin Guide published in 1926.
Since the release of the Hong Kong Michelin Guide, there have been more affordable and even street food options included. Taipei may also see the inclusion of local affordable snacks and eateries, but the above five criteria remain paramount, rather than considerations like restaurant décor or hardware.
Regarding André Chiang’s announcement in early October that he would return the Michelin two-star rating of his Singapore restaurant, many consumers were curious about how the Michelin Guide would respond. Michelin Regional President Michael Ellis stated that if that happens, then the restaurant will no longer be included in the next edition of the Singapore Michelin Guide. The Michelin evaluation is primarily a reference for consumers, not for any particular chef, so the original intent is still hoped to be maintained, and he also hopes consumers understand the purpose of the Michelin Guide.
Michelin Regional President Michael Ellis and attending guests answer questions from the press at the press conference.
With the rapid development of digital media, the Michelin Guide will not only be available in print, but also digitally via an app for consumer convenience. In response to another question, he stated that Michelin does not comment on various emerging review platforms, but remains confident in its own rigorous evaluation standards. The selection and training process for inspectors is also very strict—inspectors worldwide are Michelin employees, recruited based on their professional backgrounds in various fields, and then trained under the Michelin evaluation system. They are required to taste around 250 dishes per year, so consistency and a passion for Michelin are essential.