22/04/2026
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: “Ten years—and this is it?”I didn’t have an answer. 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. From a broader perspective, this is clearly an expansion.
Ultimately, if there is one expectation going forward, it is this: Michelin should further define its own identity, rather than being influenced by other commercial awards.
In today’s dining world, a system where inspectors pay for their meals, and restaurants are not required to spend on PR or marketing to be included is extremely rare.In fact, this may be Michelin’s greatest strength. What was once perceived as a highly commercial award now feels, in comparison, relatively clean.
If one had to describe it, perhaps it is something like a rare case of remaining untainted—“rising unstained from the mud.” Placed within the context of ten years, this is something we can understand—and something that was never going to be easy.
Full article link below.
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:
