So, in order to satisfy everyone's appetite and let everyone think about their wallets, today Bian Xiao has sorted out Michelin restaurants which are relatively cheap in various cities, places or countries. If you like traveling and enjoying delicious food, you must not miss it. Let's have a look!
Liaofangang fried chicken rice noodle Singapore
The high consumption in Singapore is the highest in the world, but here you can eat the cheapest Michelin food in the world. When it comes to Singapore food, you will think of Chinatown.
There are many famous time-honored gourmet shops in the whole island, such as Yakun Coconut Toast, Hong Kong Fried Chicken Noodles and Nanyang Old Coffee, which are all worth a try. Among them, Hong Kong fried chicken rice noodles are the most famous. "The cheapest Michelin-starred restaurant in the world" is its label.
The most famous here is fried chicken, of course, fried chicken rice and fried chicken rice noodles made with fried chicken. The production of chicken oil needs correct cooking and accurate treatment. If it is too ripe, the chicken leg will become dry and firewood, but it is too tender to clear the blood.
Only when the temperature is right can we make tender but not greasy fried chicken and roast duck with rice or soft but not rotten river powder. This smell will make you unforgettable.
At first, this store was a roadside stall, and a fried chicken meal of 10 yuan was less than RMB. However, this stall, which has been operating in Chinatown Cooked Food Center for eight years, had to move after winning the prize because of the rising rent.
The new store is located at No.78 Smith Street in Chinatown, 0/00 meter away from the original store/kloc-,and can accommodate 80 diners to satisfy their appetite for fresh fried chicken. On the second day of the trial operation of the new store, hungry guests have flocked to the store, and longer and longer queues have been thrown out of the store and crowded with sidewalks.
Although the classic fried chicken rice has risen from S $2 to S $3.8 (18 RMB), which is equivalent to 8 RMB, it is not unreasonable. The newly installed air conditioner and newly designed interior decoration have saved the sweating dining experience before, and the increase in the number of shop assistants has also provided better services for diners.
Now, this store can sell 180 chickens every day. At lunch time every day, diners in line have to wait for almost two hours to eat fresh and delicious fried chicken. But diners said that the two-hour wait was well worth it!
Laozhengxing Shanghai
In 20 16, Michelin guide first came to Shanghai, and the list of the first Michelin restaurants in Shanghai was announced. The only Michelin-starred local restaurant is Lao Zhengxing.
Zhengxing is a well-known century-old shop in Shanghai. It was once known as "the king of hotels". In the first year of Tongzhi in Qing Dynasty (1862), Wuxi people Cai Zhengren and Zhuo Renxing set up their stalls in Hufo Street, selling home-cooked dishes such as braised pork and tofu, fried fish vermicelli, fried shredded pork and venetian blinds, which were deeply loved by diners.
They also jointly opened a restaurant, dealing in seafood dishes, and named Zhengxingge with the words "Zheng" and "Xing".
/kloc-For more than 0/00 years, this restaurant has been famous for its exquisite materials, unique flavor and low price.
They use the fresh running water of Taihu Lake as raw material, and their dishes are quite Jiangnan flavor, featuring Shanghai cuisine with moderate depth. The so-called "spring soup soup spring carp, summer whitebait scrambled eggs fried shrimp, autumn hairy crabs, winter chin paddling" refers to this.
Lao Xing's price is also very beautiful. Two people and three dishes, 50 yuan can eat enough per capita. Most of the diners here are regular customers: there are sisters of Shanghai aunt who wear "green mountains and green waters" for dinner, and there are old Koehler who wears gold-rimmed glasses to drink tea.
Friends who travel to Shanghai and want to experience local life can come here, because the diners are as wonderful as the menu.
Most of the guests who come to this store will order "drunken chicken". Yellow rice wine and Shaoxing wine, as basic seasonings, can not only remove fishy smell and relieve boredom, but also enhance flavor, color and freshness, and are easy to digest and absorb.
Tonic in autumn and winter, drunk chicken, fragrant wine and nourishing liver.
Another feature is "Zhengxing Jiang Fang". Small vegetables and diced meat are put together in a sauce pan, and the color is bright. The best thing to eat is the fat part on the meat side, which is fat but not greasy. Melt in the mouth, dip in the sauce and eat small vegetables, which is refreshing and unique.
There are also grass circles, jujube paste cakes and fried shrimp, all of which are award-winning specialties. Sweet but not greasy jujube paste cake is unique.
Tian Hao Yunhong Kong
Pego is the head of the Tianhao family. I am in charge of Hong Kong-style refreshments at Four Seasons Hotel in Hong Kong. In 2009, a joint venture with friends opened a good luck snack shop in Mong Kok, and at the end of the same year, it won the title of Michelin Guide Hong Kong and Macao 20 10 1 star.
Good luck. Open every morning 10. There must be a long line at the door, at least there are more than 20 people. Now it has become a chain giant. Singapore, Australia, Thailand and the United States can all find good luck, and every store has to queue up.
Tianhao is characterized by instant steaming, providing fresh, freshly cooked and delicious snacks; The most popular snacks are crispy barbecued pork bun, fried radish cake, smooth Malay cake and yellow sand pork sausage, which are called the four kings.
Crispy barbecued pork buns are particularly popular, and diners often line up outside the store for a long time for this steaming barbecued pork bun. It not only uses the highest quality raw materials, but also uses "baking" instead of traditional steaming.
After baking, the dough will become an attractive barbecued pork bun with golden color and soft taste. The first-class pork stuffing made of thin and uniform pig neck and the unique sauce, I think the saliva will stay!
In Hong Kong-style rice rolls, rice rolls barbecued pork, rice rolls beef and so on. They are all ordinary, but the lucky rice rolls people are ingenious, carefully selecting fresh pork liver with fresh vegetables and delicate vermicelli. When the steamed rice rolls is served, it is poured with sauce, which is full of fragrance and excellent in taste.
Tianhao's fried radish cake basically continued the traditional radish cake practice. More specifically, the chef adds more fresh radishes to the ingredients and matches them with pork, sausage, shrimp and other ingredients, so that diners feel that they are not just eating radish-flavored cakes.
The most skilled technology and suitable temperature make this fried radish cake softer and more delicious, and it also has a strong radish flavor.
Malay cake looks simple, but it takes a lot of effort to make. Pastry needs to be cooked for three days, and the most important thing is to let the flour ferment naturally.
In the process of flour fermentation, it will be affected by weather and material changes, and the dosage of each material should be very accurate. If there are any mistakes, the whole dough will be wasted. Careful preparation makes this snack fluffy and soft, caramel sweet and memorable.
Bangkok Jiehui
When it comes to Thai food, it is always inseparable from street snacks. At the award ceremony of "20 18 Michelin Guide in Bangkok", Jay Fai, a snack bar, beat many high-end restaurants and won a star.
Jiehui's shop is not big. There are people watching and cooking at the door, and others are sitting or standing waiting. The procession has wound its way to the street outside the store, but everyone is waiting quietly and patiently. A chef with goggles stood in front of the hot pot with sharp eyes and quick movements. After a while, the smell of crabs and eggs filled the whole pot.
Jay Fai is run and cooked by Supinya Junsuta, a 72-year-old proprietress, focusing on fast-fried Thai seafood dishes.
Except for Sunday rest, she stands in front of the stove every day 12 hours, and cooks every dish by herself: crab omelet, fried crab with curry, drunk noodles, Dong Yin Gong seafood soup, fried seafood porridge, fried, put and seasoned in one go.
Supinya bought this store about 40 years ago. There was no store name at that time. Because of the mole on her face, everyone called her "Jiehui", that is, "Sister Mole", and the restaurant gradually got this name. Supinya loves and enjoys cooking and almost forgets her gender and age.
That kind of heartfelt investment even exceeds the limit of physical fitness. She deeply touched every observer and lucky diners. In an interview with reporters, she said: "Cooking is a very interesting thing. Be sure to stick to your original heart, otherwise it tastes wrong. "
Supinya's ingredients are all high-quality ingredients. Generally, Thai fried rice noodles will be served with chicken and fish, but Supinya will be served with seafood such as shrimp and crab, and the quality is very good.
"I want to do something different. Ingredients and sauces are the most important. With cheap food, the food is not good. " Supinya is proud of her work, and customers are willing to spend more money on delicious dishes that are really worth it.
Five Dynasties Tsunohiko Tokyo
Noda Rock, the fifth generation project in Tokyo, opened on 1800, with a history of more than 200 years. Jiro Ono, the god of sushi, is a fifth-generation shopkeeper with the same name. Now he is eighty years old.
Tian Yan pays attention to the original flavor of ingredients, specially selects Kagoshima eels, and provides traditional Japanese eel dishes for diners with traditional Japanese cooking methods.
Tian Yan's set meal includes not only steamed eel rice, but also frozen eel, steamed eel eggs, eel liver soup and boiled eel. In order to lock the moisture in eel meat in advance, this shop adopts the method of steaming first and then roasting, especially led by Kimoto Kanejiro of Noda Rock.
Steam eels in Tianyan for at least 30 minutes. After steaming, eels will be roasted with special sauce.
The roasted eel is golden yellow, and there is no extra sauce hanging on the fish. The taste is refreshing, and I don't feel tired after eating a big box. Eels break as soon as they are caught, and they are very soft and waxy. The fat between the skin and the meat is burned out in the process of "roasting-steaming-roasting", leaving only the taste of fat.
Although it will take some time to eat here, the taste, tenderness and freshness of eels far exceed those of Daiguowu, Zhu Ye Pavilion and Deep Blue Family (collectively known as Japanese Saneel Mansion).
"Kill eels for three years, string eels for three years, and burn eels for a lifetime", and Mr. Kimben's craftsmanship is vividly reflected in eels. Cai Lan, a famous gourmet, wrote an article about eels, in which Ye Tianyan of the Five Dynasties was highly recommended.
It is no exaggeration to say that Mr. Jin Yuanzhi's skill in cooking eels was awarded the title by the government, calling him a "national treasure of the world".
Although these Michelin restaurants are relatively cheap, the food here has never been lower than other places. The food here is still Michelin's standard and unforgettable. So, when you come to these cities in the future, don't forget these delicious and inexpensive Michelin restaurants!