The main factors in the scoring are: (1) the quality of the product; (2) mastery of flavor and cooking; (3) the "personality" of the cuisine; (4) value for money; and (5) consistency between visits.
給分的主要根據為：(1) 食材品質；(2) 烹飪與調味技巧；(3) 整體菜餚的特色；(4) 物有所值；(5) 服務水準的穩定性。