Chef Angelo Sato's restaurant Humble Chicken in London aims for a third Michelin star following the recent acquisition of its second star. After closing for an extended period post-award, the restaurant revamped its concept, shifting from a yakitori bar to a refined tasting menu format while retaining its original counter seating. This new direction attracted a discerning clientele and expanded the restaurant's appeal. Despite industry advice to capitalize on its two-star status, Sato is ambitious and focused on further elevating the restaurant's reputation within the fine dining scene.
"It was against everyone's advice," Sato says via video call from the kitchen. "When you get two stars, you could open bookings for a year and be fully booked, and you'd have all that money in the bank. Everyone said to milk it for six, seven months and then shut."
"I felt like we were in the position to take the next step," he says. "We're really going for that third star and we're not afraid to shy away from anything. The risk-to-reward ratio is massive."
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