For the first time, the Michelin Guide for Shanghai, Jiangsu, and Zhejiang has been released as a combined edition.
After watching the full list and the awards ceremony, a foreign gourmet friend asked me just one question:\u201cTen years\u2014and this is it?\u201dI didn\u2019t have an answer. A colleague asked me to write my thoughts. But what exactly is there to say? Ten years ago, when Michelin first arrived in Shanghai, I wrote critically about how rushed it felt. Looking back now, perhaps there was never a perfect point of entry.<\/p>\nFrom a broader perspective, this is clearly an expansion.<\/p>\n
From a more objective standpoint, this is a relatively healthy development. Over ten years\u2014within limited resources, and with a pandemic in between\u2014this was never going to be simple.
But when we shift the focus back to the restaurants themselves, the questions become more direct.<\/p>\nFor the entire Jiangsu\u2013Zhejiang\u2013Shanghai region, one slightly disappointing reality remains:
There is still only one three-star restaurant.\u00a0Since Ultraviolet closed, no new three-star has emerged. At the same time, another phenomenon stands out: Xin Rong Ji holds its three stars \u2014 in Beijing.<\/p>\n