Michael Ellis, the international director of the Michelin Guide, categorically denied persistent rumours that Michelin's inspectors accept bribes in exchange for inclusion in the guide and the awarding of stars, or that they notify restaurants in advance of visits.
"The cornerstone of our methodology is anonymity and that we must have an experience like a normal customer," said Ellis at the launch of the red book's 2014 edition yesterday.
Ellis added that the guide had been operating for some 100 years and held its inspectors to very high standards. "They are great professionals," he said.
Ellis also justified a number of restaurant choices likely to be controversial among Hong Kong foodies. He said celebrity chef Alvin Leung's Bo Innovation, where the menu comprises an "X-treme Chinese" take on molecular gastronomy, was elevated from two to three stars because it offered a unique experience.
"We're really excited with what we found there."
Duddell's managed to obtain one star, despite having been open for less than a year. Inspectors have to be able to eat at a place three or four times before awarding stars.