• Three months into the trans fat ban, the vast majority of Boston restaurants are free of the dreaded substance. However, doughnuts and cakes still have a couple more months before they too must be trans fat free. Get ‘em while you can? [Boston Globe]
• Last month, Chan Yan-tak, a chef in Hong Kong, was the first Chinese chef to be awarded three Michelin stars. It turns out that this honor is not free of controversy, as his restaurant is at the Fours Seasons — potentially not the most authentically Chinese of establishments. [NYT]
• Speaking of Michelin controversy in Hong Kong, Bo Innovation, a restaurant with a self-taught chef garnered two stars. What’s the drams? Some consider Bo the El Bulli of Asia, others deem it far over-hyped, but most interestingly, it would appear that the real problem is having a French guidebook act as a definitive guide on Hong Kong cuisine. [Wall Street Journal]
• A grocery store burglar in Wisconsin has a mighty refined palate: the $625 worth of groceries that he stole was mostly in lobster and ribeye. [AP/San Francisco Chronicle]
• Chicago-area Whole Foods stores pulled items from the shelves that were mislabeled as gluten-free, in the wake of a Chicago Tribune story about this very matter. Score 1 for journalism! [Chicago Tribune]
