James Beard awardee and food content creator Erwan Heussaff highlighted what the prestigious, world-renowned Michelin recognition has accomplished so far amid online discussions about its relevance.
As inspectors from Michelin, a respected global authority on dining and travel recommendations, made their debut in the Philippines to evaluate restaurants and food businesses for the Michelin Guide, conversations about its impact began to emerge online.
The Michelin Guide recognizes restaurants that are a cut above the rest worldwide, aiming to “settle in mature gastronomic destinations, to guide international travelers and local foodies to the best restaurants, to highlight world culinary scenes, and to promote travel culture.”
Receiving Michelin stars, along with other awards and recognitions, is widely regarded as a mark of culinary excellence.
READ: FULL LIST: Michelin-selected restaurants in Philippines | FULL LIST: Michelin Guide Bib Gourmand and Special Award recipients in the Philippines | FULL LIST: Michelin-starred Restaurants in the Philippines
On October 30, the first edition of the Michelin Guide in the Philippines was unveiled at the Marriott Manila Hotel.
A total of 108 local establishments were featured, with nine earning Michelin stars, while others received special awards.
The recognition sparked online discussions among some Filipinos online, with critics suggesting that the buzz reflects a perceived need for “validation” from foreign entities.
Some also criticized the Micheline Guide as being “elitist.”
Erwan, a food content creator and James Beard Foundation awardee, often considered the “Oscars” of the culinary world, joined the conversation on the topic.
“The Michelin Guide is a hot topic right now. Some say that we don’t need Western validation to know our food is good. I agree, we don’t need that validation. But that’s not really the point,” he said on the Threads platform on Monday, November 3.
“I see it as another platform. One that helps promote the Philippines as a dining destination, it reinforces Filipino food on the international map, but it also reminds us of what we have,” Erwan added.
“Look at Morning Sun Eatery. It was already loved, featured by local media, JP Anglo’s vlog, by us, over at FEATR. We probably helped some people hear about it. But no massive lines, we didn’t sell it out. Then Michelin gave them a Bib. Renewed excitement. Filipinos are lining up. Locals wanting to try something new, recommended and celebrated,” he said.
Erwan was referring to the Morning Sun Eatery in Project 4, Quezon City, which earned the Michelin Bib Gourmand Award, a distinction that recognizes establishments serving high-quality food at moderate prices.
ALSO READ: Fellow Michelin Bib Gourmand recipient all praises for Morning Sun Eatery’s recognition
The eatery reported that its Ilocano specialties were sold out by lunchtime the day after it was included in the Michelin Guide on October 30.
“That’s what it does: It amplifies. It drives curiosity, whether it’s to casual or fine dining eateries. Personally, I hope we see more carinderias getting their flowers, which in turn will motivate them to [keep] quality high, food hot and fresh,” Erwan said in his post.
“The restaurant industry is tough. Any bit of visibility helps. Recognition, whether local or international, gives hardworking teams and owners support and enthusiasm. I think we can focus on supporting the community. Discovering more places, eating more adventurously, and being endlessly curious about our own food,” he added.
Erwan also encouraged Filipinos to “speak out” if they think certain eateries or carinderias need public attention, sharing that what they do on FEATR, his food-oriented digital video channel, is look at recommendations before they try them out for themselves.
“If you think certain eateries or carinderias need to be featured or should have been listed, now is the time to speak out! Flood social media, get those names in circulation and people will pay attention. When we decide on who to feature on FEATR, we look at forums, [social media] and we talk to locals,” he said.
“It’s all recommendation-based before we can go ourselves to try it. We can be proud of who we are and still welcome global platforms that help tell our story. Both can be true,” Erwan concluded.
View on Threads
Erwan has long been creating food-related content on social media and YouTube through his digital video production company, The Fat Kid Inside, which he founded in 2013.
Under the same company, FEATR produces content that highlights Filipino cuisine, culture and travel.
Meanwhile, the Michelin Guide is renowned worldwide for its distinctions in gastronomy
Originally created in 1900 by the Michelin tire company to support the growth of automobile mobility, it has since become a trusted resource for international travelers and food enthusiasts alike.
