in core may cuisine into making open sandwiches and he's been rewarded with a listing in the michelin guide. to the big difference i would say for sure the craftsmanship and the the the quality of the greedy ends and then having that finding that balance because i think some people just put some stuff on top of some bread. but a classically very well trained chef who thinks of the everything ass and greedy and sin something that should be a balance and i think you also see that even 3 michelin star restaurant i mean edition look very simple but it's not. back at the street food market at the old port the michelin starred restaurant one away operates its own stand on offer is korean style fried chicken for paired by the head chef. how did you do cooking at all mo if you're cooking here of your cooking in a mission is not rational on the web it is i think you should always you know do you have very best. to produce that you can get and try to sauce specialist humanly possible many of the chefs know one another personally and they all have one thing in common the desire to try out something ne