0 Have your say With one stressed-out French chef handing back his Michelin stars, Sarah Freeman explores the highs and lows of winning a place in the prestigious culinary guide. A few months ago Tommy Banks was visiting Singapore. On his to do list was a visit to Chan Hon Meng’s street food stall which had made headlines in 2016 when it was awarded a Michelin star. For Banks it was a bit of a busman’s holiday. He had won his first star three years ago having helped, along with the rest of the Banks clan, to transform The Black Swan at Oldstead from rundown North Yorkshire boozer into a fine dining restaurant and was keen to see what all the fuss was about. However, as he stood waiting for Meng’s signature dish of chicken rice and noodle, it was proof that the accolade can be a double-edged sword. “I’d had a look online before I went,” says Banks, who was just 24 when he received his Michelin star. “There was nothing but terrible reviews, but I still went. The queue was huge and some people were waiting up to three hours for a dish which would cost them £1.40…. Read full this story
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