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 60-seat restaurant in a warehouse space that follows Noma's ethos of all-local, creatively prepared produce.
Prices run about DKK 575 ($100) for a multi-course tasting menu or DKK 375 ($66) for a simpler three-course lunch with wine pairing.
Compare that with the DKK 2,500 ($438) you'll fork out at Noma for a tasting menu with wine pairing.
"We want to create a restaurant you can visit every week," Orlando says.
In contrast, Noma is invariably a one-off experience for most.
Orlando keeps things affordable by limiting the quantity rather than quality of his ingredients -- for example, foie gras is smoked and shaved over beetroot as a flavoring rather than the star attraction.
For Orlando, Amass is a personal project.
He wants to recreate the informal, open feel of a gathering with friends and family.
But with lower overheads and a larger potential clientele, casual dining restaurants are also a safer investment, particularly with a star chef on the bill.
Their menus involve simpler, cheaper ingredients, so chefs get to dazzle with basic dishes.
At burger joint &Made in Singapore, founder Bruno Menard, of triple-Michelin-starred L'Osier in Tokyo, creates burgers made of three different types of beef, then cooks them sous-vide ("under a vacuum") before a turn on the griddle to create a perfectly juicy patty.
Single-dish classics from hot dogs to Japanese ramen have gotten the Michelin makeover, particularly in London where informal restaurants and reinvented comfort food are huge right now.
Nuno Mendes is the owner of Michelin-starred Viajante and the founder of London's annual The Long Table pop-up food market.
In 2011, he opened Corner Room, an informal cafe with a menu styled on Viajante's.
It sits just across the hall, sharing the same production kitchen and the same chefs so that, Mendes says, people from his neighborhood can enjoy his cooking in a similar but more laid-back -- and affordable -- environment.
"Fine dining is expensive [for restaurateurs] and a dying art," Mendes says. "A lot of it was getting too serious, and Londoners see dining as fun.
"They're catching on to restaurants with no tablecloths and relaxed service, where wine is fun and you can share your food."
London is fertile ground for chefs-turned-restaurateurs, and Noma is an equally busy training ground.
Its alumni, from chef de partie to executive chefs, have gone on to open restaurants in London, Oslo, Dublin, New York and Warsaw.
"When you're management at Noma, you're very independent and you develop a sense of ownership over your job," Orlando says.
"I think that's the trigger for people to start their own projects."