At present, there are three companies, namely Paul Pairet's Ultraviolet in Shanghai, New Glory in Beijing and Beijing.
There are currently seven in Hong Kong, 8 1/2? Old Italian restaurant, JR Joel Lubsson, old French food, ambition? Japanese material, random thoughts? French food, and then three Chinese foods are Tang Ge, Fulin Hotel and Longjingxuan.
At present, there are three restaurants in Macau, namely Yulongxuan, No.8 Restaurant, Tianchao, Taibei 1 and Gong Yi. According to one chef in each restaurant, there are 14 restaurants.
Michelin stars, from one star to the highest three stars, are mainly aimed at cooking standards.
The Michelin Guide defines the asterisk as: One-star restaurant is particularly excellent in the same kind of food style, and the two-star restaurant is very good at cooking, so it is worth going around for a meal.
The restaurant that won three stars has unforgettable food and is worth eating by plane. Such restaurants have usually been observed by Michelin for at least a few years. If the standards are kept at a high level, they will eventually get three stars.
The star factor is the quality of raw materials used in the restaurant, the cooking technology, whether different flavors are well blended, the consistency and innovation of cooking, and whether it is worth the money.
Asterisks are sparse in a guide, and restaurants with more than two stars also have particularly strict requirements on decoration and service. This level of restaurant has at least four pairs of knife and fork signs.