MICHELIN Guide Thailand
Thailand, along with Singapore, China, Hong Kong, Taiwan, Korea and Japan has long been referred to as a major dining destination in Asia.
The vibrant country offers a wide array of delicious offerings that run the gamut from casual street food to fine-dining creations by renowned local and foreign celebrity chefs.
With the support of the Thai Tourism Authority, the MICHELIN Guide Thailand aims to showcase the best of the kingdom’s food offerings via three interconnected channels:
- A gourmet digital lifestyle editorial with informative, interactive content that supports the MICHELIN Guide Thailand 's chefs and restaurants
- A series of culinary events with local dining establishments and foreign chefs rated by the Guide
- A MICHELIN Guide Thailand print and digital guidebook that is solely, independently and anonymously produced by the MICHELIN Guide’s team of restaurant dining inspectors
The MICHELIN Guide Inspectors and Inspection Process
Food trends, cooking techniques and dining scenes come and go, but over a century, the MICHELIN Guide has held firm on its founding mission – to foster a culture of travel and eating out – and it’s this promise of helping people that puts the MICHELIN Guide above all other restaurant guides.
Michelin Inspector’s 5 Restaurant Rating Criteria:
1. Quality of products
2. Mastery of flavour and cooking techniques
3. Harmony of flavours
4. The personality of the chef represented in the dining experience
5. Consistency between inspectors’ visits
The MICHELIN Star Restaurant Rating System
Restaurant inspectors do not look at the interior decor, table setting, or service quality when awarding stars - these are instead indicated by the number of 'covers' it receives, represented by the fork and spoon symbol.
The MICHELIN Guide conveys its restaurant reviews through two to three-line short summaries and an extensive system of symbols, the most revered of which are its globally renowned stars. Restaurants may receive zero to 3 stars for the quality of their food based on five criteria: quality of the ingredients used, mastery of flavor and cooking techniques, the personality of the chef in his cuisine, value for money and consistency between visits.
The MICHELIN Guide History
As with all great inventions that have changed the course of history, the MICHELIN Guide didn't start out as the iconic dining guide it is today esteemed to be.
In fact, its roots were far more humble: the little red guidebook was originally conceived simply to encourage more motorists to take to the road.
A Grand Vision
It all started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edouard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.
In order to help motorists develop their trips - thereby boosting car sales and in turn, tyre purchases - the Michelin brothers produced a small guide filled with handy information for travellers, such as maps, information on how to change a tyre, where to fill up on petrol, and wonderfully - for the traveller in search of respite from the adventures of the day - a listing of places to eat or take shelter for the night.
For two decades, all that information came at no cost. Until a fateful encounter that remains a favorite anecdote, we repeat today, when Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for”, a brand new MICHELIN Guide was launched in 1920 and sold for seven francs.
A Better Way Forward
For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide.
Acknowledging the growing influence of the guide’s restaurant section, the Michelin brothers also recruited a team of mystery diners - or restaurant inspectors, as we better know them today - to visit and review restaurants anonymously.
In 1926, the guide began to award stars for fine dining establishments, initially marking them only with a single star. Five years later, a hierarchy of zero, one, two, and three stars was introduced, and in 1936, the criteria for the starred rankings were published.
During the rest of 20th century, thanks to its serious and unique approach, the MICHELIN Guides became best-sellers without equals: the guide now rates over 30,000 establishments in over 30 territories across three continents, and more than 30 million MICHELIN Guides have been sold worldwide since.
Today, the remarkable foresight of the founding Michelin brothers has given the company a vocation that is as relevant in 2018 as it was in 1900 – namely, to make driving, tourism and the search for unforgettable experiences available to all.