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Mouthing Off | Why Michelin Guide’s Bib Gourmand restaurants are more relatable to the average diner than those awarded Michelin stars

  • As well as awarding stars to (mostly) high-end restaurants, the Michelin Guide gives the Bib Gourmand to places that serve great food at affordable prices
  • Unless you can afford US$260 multi-course dinners without batting an eyelid, Bib Gourmand restaurants will give you simple meals and good value for money

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Why you can trust SCMP
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The Bib Gourmand was introduced in 1955 and
was specifically created to recognise establishments that serve good food at reasonable prices.

The new Hong Kong and Macau Michelin Guide was launched in late January and commentators, as usual, tripped over themselves to detail all the newly starred restaurants and those that received status promotions. Less attention was given to the notable budget-friendly diners awarded the Bib Gourmand.

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For those unaware, the guide’s Bib Gourmand section – introduced in 1955 and named after the rotund Michelin Man, Bibendum – was specifically created to recognise establishments that serve good food at reasonable prices. In effect, they’re admitting only expensive restaurants qualify for actual Michelin stars.

As always, the organisers were savvy enough to split the launch into two events for maximum coverage. The Bib Gourmand selections are always announced first as a sort of tease for the more glamorous unveiling of Michelin-star places held days later.

The way I look at it, it’s like how the Oscars give out their science and technical awards a few days earlier in a nondescript hotel ballroom, while saving the A-list celebrities and movie stars for the glitzy red carpet global live broadcast ceremony.

The Michelin Guide can be too elitist and snobby at times. Photo: Getty Images
The Michelin Guide can be too elitist and snobby at times. Photo: Getty Images

Most people are only interested in sought-after categories like best actor, best actress and best picture; the merits of improving a camera lens not so much. Reluctantly, the academy is obliged to acknowledge the excellence of no-name technicians, too.

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