Why is a Michelin rated important for street food vendors?

Question

Why is a Michelin rating significant for street food vendors?

Answer 1

Those Taiwanese oyster omelettes do have a slight gloopy texture because they use sweet potato starch. The batter itself should be cooked through, don't want to be eating raw flour anyways. I believe they pour the batter slightly to the side of the oysters so that it crisps up and then fold everything in.

Comments

Also spring onion in the batter is a very odd choice, I've never seen it here in Taiwan. We use a very specific kind of bak choy for this dish.

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Taiwanese use the small white cabbage or Taiwan small cabbage (小白菜）

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's for the northerners, we use bean sprouts down here.

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oh yes! I forgot! Southern food is great

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Also, I’ve noticed that eastern food textures are just different from western ones.  Slimy is often good, whereas we link slimy with rancid.

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I wouldn't necessarily call it slimy, but take the oyster omelette as an example, the interior texture from the batter should be crispy and slightly chewy, think the texture of mochi

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its not slimy, the greyish "goo" is actually just the sweet potato flour

Answer 2

Thank you for this amazing experience, love all the content

Answer 3

Love your content! But, Nellie Melba was the leading opera singer of her day. NOT a ballet dancer. She had a running culinary showdown with Luisa Tetrazzini (another opera great) who gave us chicken Tetrazzini! Their rivalry was the stuff of legends! Keep up the great work!

Comments

That photo should confirm that she certainly wasn’t a ballet dancer.

Answer 4

I'd love to see content about your restaurant costs - how much you spend on electricity, gas, staff costs, etc. Loving the content!

Answer 5

Frenchie says: Boursin is OK, not just a British thing. But not "heritage" either. Most impressed by the Thai omelet turning its copper pan into a steel one.

Answer 6

I never knew Dame Nellie Melba was also a ballet dancer while she was singing opera!! I mean.. I knew she’d throw knuckles for cash between preludes, but dancing?? That’s solid. Total professional.

Comments

Correct! He is thinking of pavlova I assume.

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Thought that too, she looks a bit large for classic ballet.

Answer 7

The Arnold Bennett looks the best to me. I could eat that every day. Eggs benedict and smoked salmon bagels are probably my favorite breakfast foods, that kinda leans in that direction

Answer 8

I’m so glad they don’t take themselves too seriously, love this content

Answer 9

Thank you for this content. Superb!

Answer 10

I can't be arsed going through all the comments, but somebody must have told you Dame Nellie Melba was an opera singer, not a ballet dancer. x

Comments

One of the greatest, if not the greatest sopranos

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Callas.

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that's easily Tony

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Just scrolled through a bit and don't worry, LOTS of people told them

Answer 11

Dame Nellie Melba was an Australian born opera singer. Anna Pavlova was the ballet dancer who had a dessert named after her too... the Pavlova. Invented in New Zealand, when she was touring there. Both very delicious!

Answer 12

We also love the Taiwanese Oyster Omelette in Thailand, it's known as Orsuan (ออส่วน) in Thailand.
We like the snotty-gooey consistency so it's important not to overcook the flower base or it'll become dry and rubbery.
It's usually par cooked and served sizzling on cast iron hot plate, at least that's how it's usually done at Thai-Chinese seafood restaurants.

Answer 13

Your content is of the highest quality among cooking content

Answer 14

@Fallow Will you were kinda right but got confused, Peach Melba is named after Australian Dame Nellie Melba who was an Opera singer, Pavlova was the dessert named in honour of the Russian Ballerina Anna Pavlova as she was touring in Australia (aha Pavlova is of Aussie origin, sorry New Zealand..) That debate will go on forever but whatever it is very yummy

Answer 15

"Just a touch of butter"

Proceeds to add like 2 tbsp hahaha...

Answer 16

I am from Thailand and look forward to seeing you

Answer 17

I'm not sure about this restaurant in Taiwan but in my experience in other parts of Asia oyster omelettes often have a bit of corn or tapioca starch added to the recipe and are then cooked on a very large flat pan. The large flat pan has two effects, it allows moisture to run out from the oysters so they're not slimy and it allows the eggs to spread so you get crispy lacy edges.

Answer 18

You said jai fay but it's actually the opposite jay fai

Answer 19

Is there anything you magicians can't cook? Love this content and you're setting the bar higher every time. I've had numerous visits to Bangkok so I'd love to see you guys heading over there. The Jay Fai crab omelette is her signature dish but tastes very oily..... bit of a let down. Her Shrimp drunken noodles are far better (Pad Kee Mao). I'll definitely attempt one of your omelettes for sure.... every one a Masterclass. THANK YOU for bringing these amazing contents to us ❤

Answer 20

Enjoyed that, I'm going to have a crack at doing a couple. I might have to get on the train and come and visit Fallow :-)