Asia 50 Best

Asia’s Best Female Chef Pam:Potong Narrates Chinese-Thai Cuisine

Even the worldaround us is building more walls, globalization continues to flow through intangible things. Whether it's the fusion of various cuisines or the subtle tweaks made to local dishes in order to bring in other culinary traditions, one can see that a new generation of chefs is creating trends – each has a story behind. Chef Pam's fusion cuisine stems from her family background. Thai by birth, Chef Pam is the fifth generation of her family who immigrated from southern China. Chinese-Thai cuisine was her everyday diet, which also led to the creation of Potong, one of Bangkok's most sought-after restaurants.

Narisawa: Sustainable Satoyama Cuisine That Thrives with Nature

As a world-famous French-inspired Japanese restaurant, Narisawa remains in the list of the World's 50 Best for the last consecutive 14 years. It was crowned No. 1 in the Asia's 50 Best 2013 and became the first Japanese restaurant to enter the World's 50 Best in 2015. As the soul of the restaurant, Chef Yoshihiro Narisawa has dedicated all his time and energy to the growth of Narisawa.

Singapore Lolla: Asian Flavors Blended with French Cuisine by Chef Johanne

In terms of dish creation, Johanne always starts with the primary ingredients, considering how to elevate them to their best state rather than masking their characteristics. Her foundation is rooted in modern European style, but she also incorporates influences from her own cultural traditions and Asian background. She aims to showcase some Filipino flavors in her cuisine and incorporates unique ingredients from her homeland and other Southeast Asian regions.

Michelin Three-Star Restaurant Odette: Gastronomy Meets Artistry

Opportunities to visit Singapore may be scarce, but every time I do, Odette restaurant always comes to mind. The exquisite cuisine and refined dishes have left a lasting impression on me, while the elegant and minimalist ambiance continues to captivate me. At Odette, I had the pleasure of savoring the unique and delicate French cuisine crafted by Chef Julien Royer. The service, as well as the food, moved me and filled me with warmth.

Restaurant Born: New Chinese Cuisine Inspired By French Flair

In Singapore, Restaurant Born has been ranked among the Asia’s 50 Best Restaurants for its first entry in less than one year after opening. Chef Zor Tan is a great mentee of André Chiang and is well versed in the knowledge, flavours and techniques of both French and Chinese cuisines. He brings to life the characteristics of both cuisines in his own way and tasting his food is like appreciating a beautiful play.

The Poem of Food: Refer is Empowering Beijing’s Culinary Scene

Refer has all the qualities of a top-notch restaurant. With competence and confidence, Chef has insisted on doing a trifold menu that encompasses a vast range of ingredients, but each dish is dealt with utmost care and exquisite technique. The ability to combine perceptions, cooking skills and the art of plating with subtlety and elegance requires meticulous craftsmanship.

Japanese-inspired French cuisine: A Talk with Lionel Beccat at Esquisse

Esquisse, meaning “sketch” in French, is more than a name. An artistic theme runs throughout Esquisse, from the bright and airy decor through to the elegant presentation that seems to bear the poetic come and go of things. Opened in Tokyo’s luxury Ginza district in 2012, Esquisse was awarded two Michelin stars five months after opening. Deeply influenced by Japanese philosophy, Lionel Beccat’s cooking is about changing the way of thinking and creative growth, leaving guests to define his dishes. For me, Esquisse is undoubtedly one of the iconic restaurants to visit in Tokyo.

JL STUDIO: Splashing Delicious Southeast Asian Colours

At the Michelin two-starred modern Singaporean restaurant JL STUDIO in Taichung, Singaporean Chef Jimmy Lim Tyan Yaw has re-imagined traditional South-East Asian cuisine with unique flair and a deep desire. Having been refining his approach to traditional cuisine, Jimmy’s colourful but unconventional dishes are a delightful departure from cooking’s new minimalism.

Subscribe Newsletter

Stay tuned with us.

Please fill up your information.