Michelin chose Tokyo as the subject for its first Asian red restaurant guide, published last year, and Hong Kong is likely to get the same treatment in the near future. The city's top restaurants are looking forward with mixed feelings to the visits of the inspectors. It is probable that the Hong Kong edition of the guide will be less star-spangled than Tokyo's. Michelin's inspectors there controversially awarded no fewer than 191 stars to 150 restaurants, but there is little doubt that we have our fair share of establishments worthy of the honour. Frederic Chabbert, Tjaco van Eijken and Uwe Opocensky all refined their art in the kitchens of Michelin-starred restaurants in Europe, and have all worked - as Van Eijken still does - for Alain Ducasse. Good Eating asked them about the ways their experiences in these high-pressure environments influenced their cooking, and how they feel about the idea of Michelin's inspectors rating them in Hong Kong.