The Tourism Association of Hong Kong had put up a star rating system for restaurants a few years back, but it never takes off. No one knows the criteria of the rating, and I don't even know whether it is a 3-star or 5-star system. With the long track record of food commentator, everyone know 蔡瀾's criteria of recommendation: authentic and made with heart. No much, no less. And those are the only ingredients of making a good food. Most of the recommended restaurants are just small family businesses: husband and wife, brothers and sisters operating small noodle shops.
Most importantly, everyone can access the list online. It is going to be a new benchmark for quality restaurants in Hong Kong.
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