Cafe overwhelmed with customers after it is accidentally awarded a Michelin star | Hacker News Reader

Cafe overwhelmed with customers after it is accidentally awarded a Michelin star

telegraph.co.uk

136 pointsadamnemecek43 comments

Thought this was really interesting too - http://www.telegraph.co.uk/travel/destinations/asia/singapor...

"The Michelin-star stalls do not come with Michelin-star prices (at least not yet). The 51-year-old Chan, who serves 150 portions of his signature chicken rice dish each lunchtime for around £1.40 a go"

i wouldn't be surprised, some of those stalls have really tasty morsels... Calvin Trillin had a piece on Singaporean hawker food:

http://www.newyorker.com/magazine/2007/09/03/three-chopstick...

I've been there. Waited almost an hour in the queue - not worth it.

Singapore (the most boring place in Asia... except Korea) is perennially trying to pretend it has an endemic culinary capacity (hint: the locals do truly believe it). The reality is that Bangkok or even Penang (a far tinier and earlier colonial island in Malaysia) are way better. If you want real Chinese, come to China. There are 100 places in every major city with faultless single-cuisine menus served by career specialist chefs.

Reminds me of a CBC parody-news story: http://www.cbc.ca/radio/thisisthat/manitoba-gas-station-beco...

That show is incredible. They have the exact tone and delivery of the rest of the CBC, and their satire is just close enough to reality that you believe it.

The first time I discovered it, I was on a road trip and flipped on the ol' Ceeb to pass the time. I spent the next 20 minutes screaming "WHAT?" at the radio.

It makes you think of the power of brands to coordinate human activity.

hmmm lasagna or cow brains? think id rather visit the cheapo cafe

Calf brains scrambled into eggs aren't bad, though very salty. Best scrambled with cream and soft cheese, and served on dark toast.

Have not read the article. But this comment about eating calf brains is the most horrifying thing I have read this year.

Can confirm. Brains are very fatty, so the end result is, "Hmmm... this omelet is very metallic, and I say... my teeth are coated with brains."

Not. Fun.

Plus, all the prions you can eat!

They're better when eaten as fresh as you can get them. Canned ones are nasty.

...That would explain the metallic taste. Good advice, thanks.

I ate fried sliced veal brains as a Montreal place once. It was basically like a very creamy pudding.

Why is eating cow brains horrifying? People all over the world regularly eat cow brains. For instance, brain tacos are a standard menu item at Mexican taco stands. They are very rich in fat though, so I recommend only eating one or two at a time.

> Why is eating cow brains horrifying?

I think a lot of people have been been put off by CJ disease.

Prions man. Prions.

the dining habits of the wealthy are bewildering to me

i half suspect back in the day, the less well-off ate the brains as to not waste any part of the cow, whereas the wealthy enjoyed lasagna...this is kind of like a sinusoidal curve

Sounds like lobster meat. Servants used to insist they wouldn't have to eat it more than twice per week, and prisoners complained about it.

https://en.wikipedia.org/wiki/Lobster#History

Cows and pigs brains are actually a traditional ingredient in some European countries. You can find it around here in those cheap old traditional restaurants.

for a moment I thought you meant the cheapo café had the calf brains.

I remember growing up in a working class family and having tripe, kidneys, spleen, hearts, intestines, boiled in a soup for dinner. i didn't particularly love it, but seeing it in a menu brings back memories.

calf brains though, that feels like a big step up from even hearts and lights.

I eat hearts fairly regularly, because they're really cheap and fairly lean (once you cut the layer of fat off the outside).

Lambs' hearts are about the cheapest meat I can get, definitely the cheapest boneless meat. They're also very similar in taste to normal lamb meat, since the heart is just a muscle.

There's a reputable travel and food guide in australia called agfg (australian good food guide) who charge $100/month for restaurants to be 'featured' on their websites. They will write a review of the restaurant without ever stepping foot within the restaurant and without trying the food. Featured listings are not labeled as 'paid' or 'sponsored'.

The word "reputable" does not match the rest of your post.

Sorry forgot to add quotes on "reputable"

I love the good nature of everyone involved in the mixup!

This is a peek into how important will be reputation systems in the future.

Why in the future and not now?

Meta - Loading the page with an UO on brings up a fully blocking component to show you how to turn off your ad blocker. Adding a filter to block that component puts it out of the way, but then disables navigation with the mouse (although you can select the title and then move down the page using the keyboard). Tried turning off UO and the page was a mess (autoplaying video and more). Is there a way to kill the ads without losing the scroll? Is there a way to convince the Telegraph to have a cleaner site that might encourage me to not use UO?

I have UO and I could closed the blocking component.

I also disabled UO to check the page and it seems relatively clean as far as advertising goes.

Is "UO" uBlock Origin?

Using Ghostery, the page works fine and shows no ad.

I use both UO and privacy badger, and the site worked fine for me.

Site looks fine and readable with JavaScript (completely) off.

noscript. Telegraph works fine without javascript - most newspapers do.

I wonder if this story will drive anywhere near the interest.

A positive story about fake news for once! I too would prefer the local eatery to the fancy one. People who love to cook and do it to provide people with a decent meal should be rewarded.

Are you implying that chefs at fancy restaurants don't love to cook?

Fanciness involves a lot of things, some of them tradeoffs. I like the whole white-tablecloth experience, but I suspect it's not where a chef who wanted to focus singlemindedly on cooking to the exclusion of all else would end up.

It is the height of their craft nonetheless, if not for anything but having more money for ingredients. All the great chefs say that a great meal starts with selecting the best ingredients for it. You can be the best chef of the world but unable to do baked beans and cheese justice, if that is all you have access to.

It's not fake news though, it's just an honest mistake. "Fake news" implies deliberate fabrication.

This isn't fake news.

Literally everything is fake news. It had a firm meaning for all of about 12 hours last year.

Seriously, any descriptivist take on the term would have to acknowledge incredibly broad usage.

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