In a word definitely. |
In my limited experience, restricted by geography more than want, the experience is worth the journey.
But let's look at what the word Michelin means to food and dining.
Created in 1900 by Edouard and Andre Michelin as a guide for motorists in France to find cars, and obviously car tyres, maps, tyre repairs, restaurants, hotels and petrol stations throughout the country.
The rest is culinary history. Now the online guide, which is also a printed book, available in most countries - allows diners to select their food experience in almost every continent and country.
But there are some notes to be made on the "guide" itself.
There are two features of the guide - restaurants awarded a Michelin star and those that feature in the guide.
There is no real difference, unless you are the chef of course. The basic premise is the quality of the food based on preparation, presentation, sustainability, innovation and in some cases - cost.
The criteria:
One Star: "A very good restaurant in its category"
Two Stars : "Excellent cooking, worth a detour"
Three Stars: "Exceptional cuisine, worth a special journey"
Caught up?
Good.
The Blonde and I have been blessed to swim in the Michelin food pool this year.
Once in Spain and twice, in one weekend, in Singapore. The reality is that we travel the world to eat, and well, to see stuff.
But when we dine, expectations are high as we go to extreme efforts to find the best dining experiences where ever we are.
So how was the food - in all fabulous. Ambiance and service - 2 out of three were fab. Dining experience overall - out of this world.
So what's the food you may ask. Poached quail feathers served in honey saffron jus?
Nuh. (But I'd give that a go)
We are served staples - lamb, barramundi, spring veggies - all prepared and presented in unique and innovative ways.
It's not posh, Marc Fosh in Palma de Majorca was in a hotel (most diners were not aware of its food creds), Alma in Singapore, also in a hotel. And Pollen in Singapore is in Gardens by the Bay.
So, unpretentious locations and first class food.
And the cost? Well less than what you would expect but more than normal. But if you are interested in food at this level, it's worth every cent and ounce of energy.
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