The Michelin Guide is probably the world's most highly regarded restaurant guide and chefs all over the world dedicate their lives to winning the organization's coveted stars.
For the first time in its 108 year history, the Michelin Guide now covers Hong Kong and Macau the honour of being the first Chinese chef to be awarded the maximum three stars has been won by Chan Yan Tak of the Four Seasons Hotel, Hong Kong.
His restaurant, Lung King Heen now joins the list of only 72 in the world that have three Michelin stars and 26 of those are in France. Inspectors visited Lung King Heen 12 times before deciding its rating.
Story: The Independent
This is still some debate as to whether a European guide can accurately judge Asian cuisine. Whilst Michelin released its first guide to Japan a year ago and has denied any bias towards any type of cuisine, critics have said that the Michelin inspectors favour French style cooking and are less willing to award its highest rating to restaurants serving other cuisines. American restauranteurs in particular have been critical of the apparent bias towards French restaurants in the Michelin Guide to American cities.
I'd certainly love to try Lung King Heen on my next visit to HK but I wonder how many other deserving Chinese restaurants are out there that serve amazing, authentic, faultless Chinese food but which perhaps didn't appeal to the Michelin inspectors' European sensibilities?
If you've already dined at Lung King Heen, well done: It will probably be ridiculously difficult to get a table there now.
You can check out the hotel's official website here and below is Chan Yan Tak's tasting menu.
Lung King Heen Chef's Tasting menu
Baked stuffed Crab Shell with Onions and Fresh Crab Meat
Hot and Sour Shark's Fin SoupSimmered King Prawn in Champagne Sauce with Gold Leaf
Braised Whole Fresh Abalone in Supreme Oyster Sauce
Wok-Fried Scallops with X.O. Chili Sauce
Braised Seasonal Vegetables with Assorted Fungus
Fried Rice with Minced Beed and Preserved Vegetables
Sweetened Almond Cream with Glutinous Rice Dumplings
Superior Chicken Soup with Hoi Fu Shark's Fin and Fish Maw
Double-Boiled Mitake Mushrooms with Brassica and Bamboo Piths
Traditional Style Stewed Lamb Brisket
Braised Chicken Fillet with Mushrooms, Red Dates and Ginger
Wok-Fried Beef Flank with Celery and Preserved Liver Sausage
Sautéed Prawns in Chilli Sauce
Stir-Fried Diced Groupa Fillet with Assorted Vegetables and Pine Nuts