I Tried the WORLD’S CHEAPEST MICHELIN STAR RESTAURANT
I tried the famous Tai Hwa Pork Noodle, a Michelin star street food stall in Singapore.
This is the cheapest Michelin star meal in the world.
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Alexander the Guest × Josephinenhütte
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My name is Alexander. I’m the owner of a Michelin-starred restaurant called 42. On this channel, I take you inside the world’s best restaurants and share my honest experiences.
26 Comments
first
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the real first
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actual 6th the guy below can't count
Sorry inwas 4th it seems
And this is exactly the sort of place that should get a Michelin star and the attention it deserves. Simple quality food that fills you up and satisfies the taste buds.
i would love to see you tasting more street foods
Good value
Michelin should not even waste time with these. Create a new category.
I wish there were more 1 star restaurants like this. Just the best version of a common food, so that tourists know which restaurants are actually worth their time when visiting somewhere. Tripadvisor and Google Reviews can only do so much.
I'm from Singapore! Tai Hwa is probably the prototype Bak Chor Mee that has spawned a food category that is the breakfast/brunch of choice for a lot of locals here. I do think that the Michelin guide is attempting to democratize entrants by showcasing hawkers that excel at what they do. After all, it does meet the definition of "high quality cooking, worth a stop".
Unfortunately the award often comes with a bit of baggage, expectation and controversy. European/Western diners might be expecting service, decor and finesse that comes with fine dining, which these hawkers cannot offer at their price point. The additional fame also causes pressure with long lines and the risk of alienating their loyal customers if they increase their prices. Hawker Chan chose the option of opening franchises, which were above average in quality (some got a Bib), but he eventually lost his star because he couldn't physically be at his stall, doing the everyday work that earned him the star in the first place.
I do think that no Michelin star is truly equal between countries, and that a 3 star in New York and a 3 star in Paris or Osaka will not and cannot be the same. I recently had a 3 star kaiseki in Osaka that was a good meal, but far from the best meal or experience I've ever had in my modest dining experience. Taste is subjective, but at least if the Guide tells you something is worth trying, why not give it a go, especially if it's only 10SGD a bowl and in your neighbourhood?
I've eaten at both hawkers that received Michelin stars, and the food is genuinely good. But it feels almost like an insult to other one-star restaurants, which are clearly being judged on far more than just flavor: presentation, service, the whole experience. Reducing the star to pure taste alone seems to undermine what the award is supposed to mean.
White tailored button up shirt and noodles… the inevitable happens. Been there, done that!
That's where you swallow you pride, and tuck in a napkin like your great grandfather did.
Hopefully i get to go to 42 soon. I was supposed to go in March but world events caused me to cancel😢.
Why didn't you pay using GrabPay and the QR code? It's a standard way to pay. You can use your phone as you are used to doing (and so do I 🤣🤣). Next time 😊😊
Michelin really should consider food stall, etc. stars a separate award, similar to how they decide to award a Green Star
Authentic street food is great. It's value oriented and represents the local culture.
However, i have to agree that it's a bit hard to balance this kind of food with $300+ fine dining restaurants. Two separate lists defiently make sense.
I was thinking the whole time it should be a bib gourmand.. Glad you called it out at the end! As a Texan, all of the Texas BBQ star spots should also just be bib gourmand.
From the Michelin guide directly
Are the decor and style of a restaurant factored in when awarding a Star?
This might come as a surprise, but no, not at all. We award MICHELIN Stars for the food on the plate — nothing more. The style of a restaurant and its level of comfort or formality have no bearing on the award. You can find MICHELIN Stars everywhere from street food stalls to grand palaces.
Does service play a part?
Another potential surprise: no. Each restaurant determines its own style of service — whether that’s counter ordering or carefully choreographed table service — and that has no bearing on whether the restaurant receives a MICHELIN Star.
Do you have set criteria that the kitchen must adhere to?
There is no secret recipe for a MICHELIN Star — we’re just looking for exceptional cooking, whether it’s innovative or traditional, a tasting menu or à la carte, an artful presentation or something more rustic. Not every Starred restaurant will suit every taste, and that’s how we intend it to be. Our point is to guide people, highlighting the restaurants with the best food and spotlighting where you can savor the most outstanding culinary experiences. It’s up to the reader to choose which one suits their preferences, the mood or the occasion.
Do you have to be a formal restaurant to get a Star?
One of the biggest misconceptions about The MICHELIN Guide is that we have a preference for more formal restaurants. This is not true. It’s probably an idea carried over from decades ago, when in most European cities the best cooking was often found in formal restaurants. Times have changed, thankfully, and great food can now be found in all sorts of restaurants. Today we award Stars to a wide range of restaurants — even street food can earn a Star, like the iconic Jay Fai in Bangkok.
Have not been here for a long time since I had to queue like 45 minutes, but heard that the system is is different now. Thanks for the number for ordering takeaway, might use this option since the car park is always full!
Prefer 1star over 3. 3star. Automatic caviar dishes . Zzzz
Living and dying by Michelin's POV on good food will get you into trouble and heartbreak. Hence the term "guide." I personally welcome the inclusion of a "non-standard" (by current, defined Western fine-dining expectations) dining experience in the starred fold. We should recall that, at some point, molecular gastronomy was considered a pandering trick, and before that, if your menu wasn't 80% old-school Lyon from the 60s, you weren't worthy…
Joined the wrong queue, that's the daughter a neophyte at best. The helper is running the other queue which is the better one, guy basically won the star for the owner.
he's more bold than i to wear that white shirt while slurping such noodles.