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The MICHELIN Guide Arrives in Hong Kong and Macau 2009
“Hong Kong has elegant, top-quality hotels offering impeccable service as well as restaurants
featuring a wide variety of cuisines. Nicknamed ‘the Las Vegas of Asia’, Macau has become very
popular with tourists in recent years and offers a very wide selection of hotels and restaurants. The
two cities attracted nearly 30 million visitors each last year, making them full-fledged tourist
destinations”, explains Jean-Luc Naret, Director of the MICHELIN Guides.
Michelin inspectors have been on the ground in Hong Kong and Macau since late 2007. They
conduct visits and anonymously dine in restaurants and sleep in hotels to judge the quality and
consistency of meals and services and make a pre-selection of these establishments in both
cities.
The MICHELIN Guide offers a selection of the best hotels and restaurants in various comfort and
price categories. Comfort is rated by fork-and-spoon symbols for restaurants and pavilions for
hotels. These pictograms indicate the establishment’s equipment, service, cleanliness and
general upkeep.
Stars judge only what’s on the plate, meaning the quality of the cooking. Regardless of the country
or type of cuisine, five criteria are taken into account: product quality, preparation and flavours, the
creativity of the chef’s cooking, consistency over time and across the entire menu, and value for
money. The number of stars that may be awarded ranges from one to three. These criteria are
appropriate for all types of cooking, including Chinese.
The stars always mean the same thing, whatever the country:
One-star: ‘a very good restaurant in its category’.
Two-stars: ‘excellent cooking, worth a detour’.
Three-stars: ‘exceptional cuisine, worth a special journey’.
Decisions to award stars are made collectively. All the inspectors who have evaluated a meal in a
given restaurant present and support their opinions, based on their experiences and reports. A
restaurant that receives one or more stars is not only one of the best in its city or country but also
one of the best in the world.
Thanks to a rigorous selection process that is applied independently and consistently around the
world, the MICHELIN Guide has become an international benchmark in gourmet dining. The
selection is prepared by anonymous inspectors who are both hospitality industry professionals
and Michelin employees, and who pay their hotel and restaurant bills in full.
When they invented the first car tyre in 1895, co-founders André and Edouard Michelin
revolutionised the world of transportation and, subsequently, travel. Since introducing this
technological breakthrough designed to enhance mobility, Michelin has remained firmly committed
to making life easier for travellers by providing them with information that is objective, accurate,
clear and understandable.
The first MICHELIN Guide France was published in August 1900. Distributed free of charge until
1920 and originally intended for chauffeurs, the Guide contained a wealth of practical information,
including tips on using and repairing tyres, city street maps, lists of fuel suppliers, hotels and
garages. For the Michelin brothers, the objective was to speed the development of the car, and
consequently the tyre market. They wanted to promote and improve travel by making it safer and
more enjoyable – in other words, by enhancing mobility, which is still the common goal of Michelin’
s maps, guides, atlases and other publications. The practice of awarding stars to the best
restaurants was introduced in 1926 and expanded to include two- and three-star ratings in the
early 1930s. Since then, Michelin has become the undisputed benchmark for gourmet dining
around the world.
Every year, in more than 90 countries around the world, Michelin publishes some 14 million maps,
atlases, tourist guides, and restaurant and hotel guides – always with the same focus on quality.
Last year, more than one million copies of the MICHELIN Guide were sold worldwide.
Michelin is dedicated to sustainably improving the mobility of goods and people by manufacturing
and marketing tyres for every type of vehicle, including aeroplanes, cars, bicycles/motorcycles,
earthmovers, farm equipment, trucks and the space shuttle. It also offers electronic mobility
support services, on ViaMichelin.com, and publishes travel guides, hotel and restaurant guides,
maps and road atlases. Headquartered in Clermont-Ferrand, France, Michelin is present in 170
countries, has more than 121,000 employees and operates 69 production plants in 19 different
countries.
“Hong Kong has elegant, top-quality hotels offering impeccable service as well as restaurants
featuring a wide variety of cuisines. Nicknamed ‘the Las Vegas of Asia’, Macau has become very
popular with tourists in recent years and offers a very wide selection of hotels and restaurants. The
two cities attracted nearly 30 million visitors each last year, making them full-fledged tourist
destinations”, explains Jean-Luc Naret, Director of the MICHELIN Guides.
Michelin inspectors have been on the ground in Hong Kong and Macau since late 2007. They
conduct visits and anonymously dine in restaurants and sleep in hotels to judge the quality and
consistency of meals and services and make a pre-selection of these establishments in both
cities.
The MICHELIN Guide offers a selection of the best hotels and restaurants in various comfort and
price categories. Comfort is rated by fork-and-spoon symbols for restaurants and pavilions for
hotels. These pictograms indicate the establishment’s equipment, service, cleanliness and
general upkeep.
Stars judge only what’s on the plate, meaning the quality of the cooking. Regardless of the country
or type of cuisine, five criteria are taken into account: product quality, preparation and flavours, the
creativity of the chef’s cooking, consistency over time and across the entire menu, and value for
money. The number of stars that may be awarded ranges from one to three. These criteria are
appropriate for all types of cooking, including Chinese.
The stars always mean the same thing, whatever the country:
One-star: ‘a very good restaurant in its category’.
Two-stars: ‘excellent cooking, worth a detour’.
Three-stars: ‘exceptional cuisine, worth a special journey’.
Decisions to award stars are made collectively. All the inspectors who have evaluated a meal in a
given restaurant present and support their opinions, based on their experiences and reports. A
restaurant that receives one or more stars is not only one of the best in its city or country but also
one of the best in the world.
Thanks to a rigorous selection process that is applied independently and consistently around the
world, the MICHELIN Guide has become an international benchmark in gourmet dining. The
selection is prepared by anonymous inspectors who are both hospitality industry professionals
and Michelin employees, and who pay their hotel and restaurant bills in full.
When they invented the first car tyre in 1895, co-founders André and Edouard Michelin
revolutionised the world of transportation and, subsequently, travel. Since introducing this
technological breakthrough designed to enhance mobility, Michelin has remained firmly committed
to making life easier for travellers by providing them with information that is objective, accurate,
clear and understandable.
The first MICHELIN Guide France was published in August 1900. Distributed free of charge until
1920 and originally intended for chauffeurs, the Guide contained a wealth of practical information,
including tips on using and repairing tyres, city street maps, lists of fuel suppliers, hotels and
garages. For the Michelin brothers, the objective was to speed the development of the car, and
consequently the tyre market. They wanted to promote and improve travel by making it safer and
more enjoyable – in other words, by enhancing mobility, which is still the common goal of Michelin’
s maps, guides, atlases and other publications. The practice of awarding stars to the best
restaurants was introduced in 1926 and expanded to include two- and three-star ratings in the
early 1930s. Since then, Michelin has become the undisputed benchmark for gourmet dining
around the world.
Every year, in more than 90 countries around the world, Michelin publishes some 14 million maps,
atlases, tourist guides, and restaurant and hotel guides – always with the same focus on quality.
Last year, more than one million copies of the MICHELIN Guide were sold worldwide.
Michelin is dedicated to sustainably improving the mobility of goods and people by manufacturing
and marketing tyres for every type of vehicle, including aeroplanes, cars, bicycles/motorcycles,
earthmovers, farm equipment, trucks and the space shuttle. It also offers electronic mobility
support services, on ViaMichelin.com, and publishes travel guides, hotel and restaurant guides,
maps and road atlases. Headquartered in Clermont-Ferrand, France, Michelin is present in 170
countries, has more than 121,000 employees and operates 69 production plants in 19 different
countries.
After Tokyo, the MICHELIN Guide is pursuing its development in
Asia with a new guide to hotels and restaurants in Hong Kong and
Macau.
The MICHELIN Guide is constantly developing. In the United States,
four cities are now covered (New York since 2005, San Francisco
since 2006, and Los Angeles and Las Vegas since late last year). In
Europe, the MICHELIN Guide collection covers 20 countries,
spanning the continent from Scandinavia to Italy and including the
Czech Republic and France. And lastly, in Asia, where the first
MICHELIN Guide Tokyo was successfully launched last November.
Hong Kong is the next destination that will be added to the
collection, with a new Guide scheduled for release just a few
months from now. In all, the collection covers 23 countries.
In December 2008, the first MICHELIN Guide Hong Kong and Macau
will be released, in Chinese and English.
Asia with a new guide to hotels and restaurants in Hong Kong and
Macau.
The MICHELIN Guide is constantly developing. In the United States,
four cities are now covered (New York since 2005, San Francisco
since 2006, and Los Angeles and Las Vegas since late last year). In
Europe, the MICHELIN Guide collection covers 20 countries,
spanning the continent from Scandinavia to Italy and including the
Czech Republic and France. And lastly, in Asia, where the first
MICHELIN Guide Tokyo was successfully launched last November.
Hong Kong is the next destination that will be added to the
collection, with a new Guide scheduled for release just a few
months from now. In all, the collection covers 23 countries.
In December 2008, the first MICHELIN Guide Hong Kong and Macau
will be released, in Chinese and English.
