Where top chefs offer great food, cheaper

<strong>Chom Chom in Hong Kong </strong>didn't garner any stars in this year's Michelin guide, but it's still an incredible value for gourmet meals. Click on for more examples from around the world. <br /><strong>Chef: </strong>Peter Cuong Franklin.<br /><strong>Cuisine: </strong>Modern Vietnamese street food, with French techniques and presentation applied to classics like charcoal-grilled squid and bun cha pork. This casual eatery is inspired by Hanoi's bia hoi culture of sipping draft beer on street corners.

Gourmet food, cheap: Chom Chom —

Chom Chom in Hong Kong didn't garner any stars in this year's Michelin guide, but it's still an incredible value for gourmet meals. Click on for more examples from around the world.
Chef: Peter Cuong Franklin.
Cuisine: Modern Vietnamese street food, with French techniques and presentation applied to classics like charcoal-grilled squid and bun cha pork. This casual eatery is inspired by Hanoi's bia hoi culture of sipping draft beer on street corners.

Chom Chom

The Clove Club (London) —

The Clove Club, London.
Chef: Isaac McHale, former development chef of two-Michelin-starred The Ledbur.Cuisine: Inventive British food, with buttermilk fried chicken with pine and mains built around meats sided with local ingredients such as spinach, anchovy and mint.

courtesy yuki sugiura

<strong>Bistrot Bruno Loubet in London.</strong><br />Chef: Bruno Loubet, former head chef of Raymond Blanc's two-starred Four Season.Cuisine: Modern French food from a chef of the old school, with starters such as snails and meatballs alongside venison carpaccio and beetroot ravioli. Mains include roasted poussin and rabbit ragout.

Bistrot Bruno Loubet (London) —

Bistrot Bruno Loubet in London.
Chef: Bruno Loubet, former head chef of Raymond Blanc's two-starred Four Season.Cuisine: Modern French food from a chef of the old school, with starters such as snails and meatballs alongside venison carpaccio and beetroot ravioli. Mains include roasted poussin and rabbit ragout.

courtesy Bistrot Bruno Loubet

&Made (Singapore) —

&Made in Singapore. Chef: Bruno Menard, former head chef of Michelin triple-starred L'Osier in Tokyo. Cuisine: Every type of burger imaginable. Sides include truffle fries, posh salads and lychee milkshakes.

courtesy &made

<strong>22 Ships in Hong Kong.</strong><br /><strong>Chef</strong>: Jason Atherton, former head chef of Gordon Ramsay's Maze (one Michelin star) and owner of Pollen Street Social (one Michelin star). Pictured: head chef Matt Bishop.<br /><strong>Cuisine</strong>: Massive menu of modern Spanish tapas with classic seafood and meat dishes, as well as salmon ceviche and watermelon, or pineapple carrot sorbet with coconut tapioca.

22 Ships (Hong Kong) —

22 Ships in Hong Kong.
Chef: Jason Atherton, former head chef of Gordon Ramsay's Maze (one Michelin star) and owner of Pollen Street Social (one Michelin star). Pictured: head chef Matt Bishop.
Cuisine: Massive menu of modern Spanish tapas with classic seafood and meat dishes, as well as salmon ceviche and watermelon, or pineapple carrot sorbet with coconut tapioca.

courtesy 22 ships

<strong>Gustu in La Paz, Bolivia.</strong><br /><strong>Chef</strong>: Claus Meyer, co-founder and co-owner of Noma, Danish celebrity chef. <br /><strong>Cuisine</strong>: Indigenous Bolivian cuisine re-imagined. Mains include local beetroot prepared with hibiscus, and rabbit slow-cooked in a corn base creamed by lemon juice. Gustu is part of Meyer's nonprofit foundation aimed at stimulating the Bolivian economy by investing in local resources.

Gustu (La Paz, Bolivia) —

Gustu in La Paz, Bolivia.
Chef: Claus Meyer, co-founder and co-owner of Noma, Danish celebrity chef.
Cuisine: Indigenous Bolivian cuisine re-imagined. Mains include local beetroot prepared with hibiscus, and rabbit slow-cooked in a corn base creamed by lemon juice. Gustu is part of Meyer's nonprofit foundation aimed at stimulating the Bolivian economy by investing in local resources.

courtesy Gustu

<strong>Boco in Paris.</strong><br /><strong>Chef</strong>: Executive chefs include Gilles Goujon and Anne-Sophie Pic, of three-Michelin-starred restaurants L'Auberge du Vieux Puits and Pic in Valence.<strong>Cuisine</strong>: Ferniot calls it "fast fine food." Veal tenderloin is pre-cooked sous-vide for 12 hours; poached eggs are cooked by steaming in their shells for three minutes.

Boco (Paris) —

Boco in Paris.
Chef: Executive chefs include Gilles Goujon and Anne-Sophie Pic, of three-Michelin-starred restaurants L'Auberge du Vieux Puits and Pic in Valence.Cuisine: Ferniot calls it "fast fine food." Veal tenderloin is pre-cooked sous-vide for 12 hours; poached eggs are cooked by steaming in their shells for three minutes.

courtesy boco

<strong>Bone Daddies in London.</strong><br /><strong>Chef</strong>: Ross Shonhan, former head chef of Nobu London, a one-Michelin-starred Japanese restaurant.<br /><strong>Cuisine</strong>: Ramen bar with four soups to choose from -- soya, miso, spicy sesame with pork mince and the signature, a piggy tonkotsu broth. Snacks include soft shell crab and yellowtail sashimi with ponzu, while the liquor menu includes sakes, shochus and Japanese beers and whiskeys.

Bone Daddies (London) —

Bone Daddies in London.
Chef: Ross Shonhan, former head chef of Nobu London, a one-Michelin-starred Japanese restaurant.
Cuisine: Ramen bar with four soups to choose from -- soya, miso, spicy sesame with pork mince and the signature, a piggy tonkotsu broth. Snacks include soft shell crab and yellowtail sashimi with ponzu, while the liquor menu includes sakes, shochus and Japanese beers and whiskeys.

courtesy bone daddies

<strong>Corner Room in London.</strong><br /><strong>Chef</strong>: Nuno Mendes, owner and chef patron of one-Michelin-starred Viajante.<br /><strong>Cuisine:</strong> Creative Portuguese food served informally yet reminiscent of its Michelin-starred big brother, Viajante, with starters such as aged pumpkin with port and stracciatella, or Iberico pork with sides of bitter leaves and "winter" relish.

Corner Room (London) —

Corner Room in London.
Chef: Nuno Mendes, owner and chef patron of one-Michelin-starred Viajante.
Cuisine: Creative Portuguese food served informally yet reminiscent of its Michelin-starred big brother, Viajante, with starters such as aged pumpkin with port and stracciatella, or Iberico pork with sides of bitter leaves and "winter" relish.

courtesy Mans Jensen

<strong>Luksus in New York.</strong><br /><strong>Chef</strong>: Daniel Burns, former pastry chef at two-Michelin-starred Noma.<strong>Cuisine</strong>: Scandi-American food using local and seasonal ingredients as taught at Noma. The 26-seat restaurant is accessed through a door at the back of Tørst, a craft beer bar also founded by Burns, so there are plenty of unique brews.

Luksus (New York) —

Luksus in New York.
Chef: Daniel Burns, former pastry chef at two-Michelin-starred Noma.Cuisine: Scandi-American food using local and seasonal ingredients as taught at Noma. The 26-seat restaurant is accessed through a door at the back of Tørst, a craft beer bar also founded by Burns, so there are plenty of unique brews.

courtesy luksus

<strong>The Hind's Head in Bray, UK.</strong><br /><strong>Chef</strong>: Heston Blumenthal, chef proprietor of triple-Michelin-starred The Fat Duck and one-starred Dinner by Heston Blumenthal.<br /><strong>Cuisine</strong>: The original gastro-pub serving up retooled British classics, like a gently oozy Scotch egg and foamy pea and ham soup, with mains including Cornish cod in a mussel broth and a bubble-and-squeak cake with quail egg and leek sauce.

The Hind's Head (Bray, UK) —

The Hind's Head in Bray, UK.
Chef: Heston Blumenthal, chef proprietor of triple-Michelin-starred The Fat Duck and one-starred Dinner by Heston Blumenthal.
Cuisine: The original gastro-pub serving up retooled British classics, like a gently oozy Scotch egg and foamy pea and ham soup, with mains including Cornish cod in a mussel broth and a bubble-and-squeak cake with quail egg and leek sauce.

courtesy the hinds head

<strong>Amass in Copenhagen.</strong><br /><strong>Chef</strong>: Matt Orlando, former head chef of two-Michelin-starred Noma in Copenhagen and two-Michelin starred Per Se in New York.<br /><strong>Cuisine</strong>: Modern and fresh, prepared from seasonal, local produce grown in a garden at the front of the restaurant.

Amass (Copenhagen) —

Amass in Copenhagen.
Chef: Matt Orlando, former head chef of two-Michelin-starred Noma in Copenhagen and two-Michelin starred Per Se in New York.
Cuisine: Modern and fresh, prepared from seasonal, local produce grown in a garden at the front of the restaurant.

courtesy Amass

Story highlights

Chefs schooled in world's top restaurants are opening their own, more casual eateries

High-end cuisine available at less-than-gourmet prices

Luksus (New York) and Amass (Copenhagen) are two July openings from former Noma chefs

CNN —

Fine food doesn’t have to involve fancy crockery or choking prices.

Chefs from some of the world’s Michelin-star kitchens are launching restaurants designed around small menus and casual eating.

These restaurants, not exactly hidden, but not as high profile as their Michelin-starred parents, offer dishes similar in quality to Michelin-worthy fare, without the high prices.

Matt Orlando is the former head chef of Copenhagen’s Noma, the Michelin-two-starred restaurant rated the world’s best restaurant for three straight years.

On July 17, he’ll open Amass in Copenhagen, a 6