When the humble Ali Nasi Lemak Daun Pisang stall in Penang found its way to the Michelin Guide’s Selected List of eateries last month, it made my day.

This personal favourite which is as no-frills as one can get, is fragrant rice cooked in coconut milk and capped with a somewhat fiery sambal, and comes in five variations of ikan bilis (anchovies), squid, prawn, fish, and salted fish all served with a hard-boiled egg.

Tagged at RM2.50 and wrapped in eco-friendly banana leaf, the nasi lemak is sold at the clean and unpretentious Seri Weld food court along Lebuh Pantai, and has been the go-to for many an office worker, student, budget tourist and recently, anyone who uses the Grab Food app.

I was happy that the hard-working crew of kakak (sisters) who serve you with a smile and run their operations with almost military precision (in packing and ladling the food) were recognised by the Michelin Guide inspectors.

Michelin’s new Malaysia guide – for Kuala Lumpur and Penang – saw a total of 97 restaurants selected.

Four of these were awarded One Michelin Star for high-quality cooking, while 32 establishments received a Bib Gourmand distinction for good food at moderate prices.

The rest, like Ali Nasi Lemak Daun Pisang, made it to the Selected restaurants list.

The Michelin Selected restaurants are restaurants that meet certain quality standards in their cuisines and ingredients to deserve a mention in the Michelin’s books, app and website.

The old adage “one man’s meat is another man’s poison” applies to the culinary facts-of-life, as can be seen from the feedback by many over Michelin’s inaugral guide for Malaysia.

“As Penangites, can we expect Michelin to appreciate and gauge the old-world charm of our kopitiams or street vendors,”? asked one self-confessed local foodie.

“How can delicious delicacies sold under USD5 be judged at the same level as those sold at 5-star prices in extravagant restaurants?,” he continues.

The jury is still out on whether the tyre brand’s rating of our food has done justice to our varied eats or otherwise.

Every Penangite and those who love its food have always had their list of favourites, thus rendering the guide a highly subjective one for them.

Some have even selfishly expressed glee that their favourite Penang eateries did not make it to the Michelin Guide and will continue to be well-kept secrets from tourists and out-of-town foodies!

Of course we should be proud when our food establishments were given the accolades by Michelin, which showed that they passed the stringent quality requirements and fully deserved the recognition.

Instead of debating the listing, let’s enjoy whatever the kitchen gods provide and show gratitude for every spoonful of local delights we get to savour.

“Lai chiak lah” or do come and eat, as the locals here say in Hokkien.