Why is a Michelin rated important for street food vendors?

Question

Why is a Michelin rating significant for street food vendors?

Answer 1

Come on 5 million views! We need you guys to make the BKK street food series!!!

Answer 2

Main point to make is a great concept content here lads, and as you conclude, the egg is the winner, with for sure some nice options to try.

Answer 3

Sorry, but the Omelette Arnold Bennett is lovely. Smoked Haddock? Yum.

Answer 4

That crab shell was crazy straight laughed out loud.

Answer 5

Boursin is amazing! and we do love it

Answer 6

Dame Nellie Melba wasn't a ballet dancer, she was an opera singer.

Answer 7

Love this episode. I think these guys are right in their wheelhouse with this one.

Answer 8

‘Eg, Egg and Eggy’ was not lost on me!

Answer 9

All the omlette looked great I only eat a plain omlette thou with ketchup lovely. Great content

Answer 10

Really appreciate the time they've taken to study each dish, and show respect to the respective cultures they come from. They also explain the process in a clear enough way that a non-professional can follow along

Answer 11

Excellent content continues.
Thoroughly enjoyed.

Answer 12

You gents are fantastic! Thanks for your passion!

Answer 13

reading about you beat egg in a milk pitcher is very reassuring to me as a self proclaimed home kitchen god.

Answer 14

Completely agree there, eggy cheesy fish would never be my first choice for breaky bet it's nice nonetheless

Answer 15

do you guys ever do specials at your restaurant where you include some of these recipes you make? think that would be interesting for people to try and if they follow already they can know what to expect. Everything looks delicious!

Answer 16

Great meeting you at Roe Chef Jack! Thanks for the time!

Answer 17

You guys are adorable! Next time I'm in the UK I have to dine at Fallow!

Answer 18

Found you yesterday, my new background content while cooking +1

Answer 19

I make a poor mans Arnold Bennet breakfast 3 times a week using Scottish boil in the bag smoked kippers but with a local farm duck eggs. I add a 1/4 cup of carnation milk and a very large squeeze of Philadelphia Garlic & Herbs Soft Cheese to the 3 eggs and whisk. Add in the flaked smoked kippers and your good to go on top of nearly burnt cultured buttered toast. Cultured butter, Carnation milk, lots of pepper, teaspoon of Coulmans mustard and dash of lemon and then drizzle on top of the omelette.