Evidence receipt / belief
Published · transcript-backedFuchsia Dunlop: belief
13 Nov 2019 Conversations with Tyler Lunch with Fuchsia Dunlop at Mama Chang (Bonus)
“The first Chinese restaurant to win three Michelin stars was one in a fancy hotel in Hong Kong that did a tasting menu of courses which one person could enjoy. But I think chefs in China — as they become more internationally minded, they do feel a bit hard done by.”
Source trail
Everything needed to verify it.
- Speaker
- Fuchsia Dunlop
- Attribution
- Verified speaker
- Claim type
- belief
- Recorded
- 13 Nov 2019
- Publisher
- Conversations with Tyler
Transcript context
…It is. — that Michelin, as I mentioned before, is not very well equipped to judge Chinese food. The first Chinese restaurant to win three Michelin stars was one in a fancy hotel in Hong Kong that did a tasting menu of courses which one person could enjoy. But I think chefs in China — as they become more internationally minded, they do feel a bit hard done by. They have this great cuisine, and why is it not recognized? Why is it not put on a par with Japanese, for example, that people are willing to spend money on? So some chefs are definitely — I wouldn’t say at all changing the cooking technique or style, but just a bit the presentation, and aiming at that market of elite international cooking. I appreciate that kind of restaurant too, because I do often travel by myself, and I can actually go to Yu Zhi Lan and eat at the bar by myself and enjoy a myriad of dishes with so much technique solo, and not have to eat 10 sea cucumbers at one time, [laughs] but rather just one perfect one.…
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