The red guide has been an esteemed culinary compass for many a foodie for generations, but in recent times have seen many restaurants and chefs choose to respectfully return their stars, sparking much thought from within the industry itself. The most commonly cited reason – that they may focus on delivering the best dining experience, or that undue pressure has mounted since receiving the vaunted accolade. Some liken it to a double-edged sword. The scope of the guide has also ballooned in the last decade. In light of these developments, we dare ask – should you still look to the Guide for the best eats?
| Jasmine Tay
|… because it’s interesting to see another perspective on a country’s culinary scene and compare it with others, such as our very own G Restaurant Awards. While there are disagreements over its accuracy, it’s undeniable how pervasive it is as a yardstick for culinary excellence. Still, there are numerous international guides out there – notably, the World’s 50 Best (which also share similar perspectives on restaurants). I wouldn’t rely solely on the Michelin guide for sure. Ultimately, my best sources for recommendations are locals and F&B professionals.|
(PREVIOUSLY DEBATED: Should your smartphone really be allowed at the dinner table?)
|Not yet. Until the diversity of Michelin inspectors mirrors the breadth of cuisines and cultures under the lens each year, the scales are always going to be tipped towards what is familiar, rather than what is fantastic.||