What’s a Michelin sceptic to do?

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Newly-appointed one star recipients: (from left) Sakuta Yoshio of Sushi Sakuta, Steve Lancaster of Poise, Kevin Wong of Seroja, Zor Tan of Born, and Nicolas Tam of Wilow. (ST PHOTO: AZMI ATHNI)

Chefs from Singapore Michelin Guide's newly minted one-starred restaurants at the awards ceremony – (from left) Yoshio Sakuta of Sushi Sakuta, Steve Lancaster of Poise, Kevin Wong of Seroja, Zor Tan of Born and Nicolas Tam of Willow – with Bibendum, the Michelin mascot.

ST PHOTO: AZMI ATHNI

Tan Hsueh Yun

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SINGAPORE – The carping starts when the

Michelin Guide’s Bib Gourmand list

comes out, listing hawker stalls and restaurants which, the French tyre company’s food guide deems, offer “good value” meals.

More carping ensues when the list of starred restaurants is revealed, in some pomp-filled ceremony in a hotel.

What’s a Michelin sceptic to do?

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