In recent years, Hongkong singer-actor Nicholas Tse has become more known for his culinary exploits, as the host of the popular cooking travelogue show Chef Nic, and the brain (and face) behind a line of Chef Nic-branded items, including cookies and kitchen equipment.

And then, in 2016, he became the very first recipient of the ‘Friend of Michelin’ award, an award given to Michelin-star-worthy non-professional chefs, with the accompanying press release waxing lyrical about how they wish to “honour [Nicholas’s] positive contribution to the gastronomic scene through his work”.

Not bad at all, for someone who only developed an interest in the culinary arts in 2010.

Four years after his first ‘Friend of Michelin’ award, it seems like Nicholas has done it yet again. On October 21, the 40-year-old made an appearance at the Shanghai Michelin Guide Dinner, where he was presented with his second ‘Friend of Michelin’ award.

“Thanks to my old friend, Michelin, for giving me the affirmation for something that I place great importance on, cooking. This time round, I gave our traditional cuisine a twist of something new. Deconstructing the spice from Hunan’s famed chopped pepper fish, the way the fish scales stand up after having hot oil poured on it really resembles little mountains. From the crisp fish scales to the explosion of the crisp and spicy fish roe, every layer of this dish tastes explosive,” he wrote in a Weibo post after the event.

He also introduced a noodle dish that he’d showcased at the event — Shanxi Hot Oil Noodles, with edible flowers and herbs pressed into the dough.

“I hope that this innovation will be able to attract more Western diners and the younger crowd, our Chinese cuisine is really amazing, with limitless opportunities for development. Cooking is really too fun!” he wrote.

However, despite his many accolades, it appears that Nicholas is still resistant to the idea of opening his own restaurant.

According to this interview he did in 2019, the actor-singer feels that he’s too much of a perfectionist to take on this new endeavour.

“I don’t think [I will be opening a restaurant]. I don’t want to meet people too much. Because I’m a Virgo, I’m a perfectionist. If I open a restaurant, I would spend so much time in there that I wouldn’t have time to do anything else,” he explained.

Photos: PBE Media, Nicholas Tse/Weibo