The Esteemed Asia�s 50 Best Restaurant Awards Sponsored by S.Pellegrino and Acqua Panna Bring Together the Premium Restaurants and Chefs from Across Asia�..

[caption id="attachment_3207" align="aligncenter" width="800"] Chef Garima Arora[/caption] 50 BEST TALKS Garima Arora�of�Gaa�in Bangkok spoke about the part of spice in her restaurants, but also in her life growing up in India. Crowned�Asia�s Best Female Chef 2019, Garima evoked that every home has its own spice box, and that there is a spice for every occasion. But the most important thing she learned about spice in Asian cuisines was in undesirable food pairings. �We incline to use ingredients that have fewer flavour complexes in common, making dissimilar ingredients work collected in a singular way. It�s like yin and yang, the savours acme the optimistic of each other. This is something that really thrilled us at�Gaa, and gave us our original signature dish of strawberry and caviar.� [caption id="attachment_3209" align="aligncenter" width="800"] Fabrizio Fiorani[/caption] [caption id="attachment_3208" align="aligncenter" width="800"] Chef Zaiyu of Den, Tokyo on stage talking about SOUL[/caption] Fabrizio Fiorani�spoke about sugar, which is possibly comprehensible for the pastry chef at�Il Ristorante Luca Fantin�in Tokyo. To highpoint the spirit of the occasionally slandered ingredient, he analysed his dessert �Zucchero� into its section parts: cotton can-�dy, Wasanbon sugar gelato, burnt sugar foam, hazelnut opaline and Okinawa black sugar syrup. �The inkling is to use sugar as the key ingredient, as the chief character, and not to ponder it a fear to avoid,� he said. [caption id="attachment_3188" align="aligncenter" width="800"] Awards' reception - Asia's 50 Best Restaurants 2019[/caption] Japan�s culinary hero Zaiyu and his team from�Den�in Tokyo got into spotlight about a vibrant ingredient that can�t be touched, smelt or savoured aka soul. For Hasegawa, the linking with patrons from the instant they take the reservation, to the real dining experience, is imperative in placing a sense of excitement into fine dining. �The spirited ingredient at Den is people,� he expressed with us. �That comprises our team, providers and guests. We absorb all about our patrons - whether they are left or right handed, or if they just like additional rice - just so they enjoy themselves to the fullest.� Sustainability�was the talk point as chefs and food trade bests gathered in Macao for�Asia�s 50 Best Talks 2019. Demonstrations and thoughts in the Grand Ballroom at the Wynn Macao were positioned about the subject of the �Imperative ingredients� of Asian gastronomy, from soul and spice, to sugar and salt. But it was difficult to overlook possibly the most vital ingredient of all when it comes to food: our planet. [caption id="attachment_3206" align="alignleft" width="200"] Bo Songvisava of Bo.Lan, Bangkok[/caption] A panel led by�Bo Songvisava�of Bo.Lan, Bangkok,�Rodolfo Guzm�n�of Borag�, Chile,�Shinobu Namae�of L�Effervescence, Tokyo and�Valeria Mosca�of Wood*ing wild food lab, Milan discussed some of the conjoint folklores around sustainability, what we can all do to consume and make food responsibly, and where we are heading next in the combat to reserve our environment. And one of the key take-away from the conversation was that tiny activities can make a large difference. THE AWARDS The list is based on votes from a group of over 300 specialists and frontrunners across Asia�s restaurant industry. Three Indian restaurants made it to this year�s plus one from the Indian Subcontinent. �As the seventh edition of the Oscars of Asian Epicureanism kicked off at the Wynn Palace in Macau on the 26th March, it came up with a new No.1 this year aka Odette in Singapore.� Incidentally, The two Michelin stars French chef Julien Royer, co-owner Odette was cooking at JW Marriott New Delhi Aerocity, under the initiative Masters of Marriott which rejoices the gastronomic experts of celebrated international chefs. Chef Julien Royer whipped up a six-course contemporary French meal encompassing an [caption id="attachment_3194" align="aligncenter" width="800"] Garima Arora of 1 Michelin Star restaurant Gaa , Bangkok wins Asia's Best Female Chef[/caption] assortment of his signature dishes - Rosemary Smoked Organic Egg, Heirloom Beetroot Variation and the Kegani crab from his menu at Odette. I was lucky to partake that meal and I must say this victory is absolutely well deserved. On asking him what he wants to take back from the Indian kitchen, �I would love to have a Tandoor in my kitchen�, he smiles. [caption id="attachment_3190" align="alignnone" width="800"] Rupali Dean at The Red Carpet[/caption] [caption id="attachment_3198" align="aligncenter" width="800"] Chef Andre Chiang & Chef Luca[/caption] [caption id="attachment_3191" align="alignnone" width="800"] Awards' reception - Asia's 50 Best Restaurants 2019[/caption] [caption id="attachment_3197" align="alignleft" width="385"] Chef Andre Chiang & Rupali Dean[/caption] Two Michelin-starred Indian restaurant Gaggan in Bangkok by superstar chef Gaggan Anand, which has held the No 1 position of Asia�s 50 Best since 2015, took the No.2 spot this year, though holding the trophy of Best Restaurant in Thailand. Chef Garima Arora a prodigy of Chef Rene Redzepi who owns and runs the One Michelin star Indian Restaurant Gaa in Bangkok not only was awarded Asia�s Best Female Chef , debuting at No.16. Gaa also received the Highest New Entry Award. Indian Accent, New Delhi is India�s no. 1 restaurant for the 5th consecutive year and rose up to No. 17 in Asia. Chef Manish Mehrotra along with Mukta Kapoor (Corporate Head, Marketing) collected the award. �We work round the year towards this and are pleased with the recognition. These are exhilarating times for the food industry in India and we are eager to be contributing towards its evolvement. We hope to keep conveying the very best to our patrons and look forward to many such attainments in future�, says Manish Mehrotra. Ministry of Crab in Colombo at No.35 which has recently opened its doors in Mumbai is also the Best Restaurant in Sri Lanka for the fourth time. [caption id="attachment_3192" align="aligncenter" width="800"] Rashmi Uday Singh and Helene Petrini at The Red Carpet[/caption] [caption id="attachment_3205" align="aligncenter" width="800"] ASIA'S 50 BEST CHEFS[/caption] The 2019 list comprises 10 fresh restaurants, counting a first-time admission from Malaysia. Dewakan by Chef Darren Teoh emphases on uncommon and overlooked ingredients from the Malaysian peninsula, made its debut. With 12 entries, Japan steered the list. Japan�s top restaurant is Den at No.3, with its chef, Zaiyu Hasegawa, also winning the Chefs� Choice Award. Fabrizio Fiorani from Il Ristorante Luca Fantin in Tokyo bagged the title of Asia�s Best Pastry Chef. Sazenka and Sugalabo in Tokyo debuted at No.23 and No.47, respectively. Renowned Japanese chef Seiji Yamamoto of Nihonryori RyuGin at No.9 is�the opening champion of the Icon Award.�Headed by Chef Daniel Calvert, Belon in Hong Kong received the Highest Climber Award, rising to No.15 this year. Locavore in Bali, also The Best in Indonesia bagged the Asia�s most Sustainable Restaurant Award. Wing Lei Palace, Macau debuted at No. 36. Raw of Andre Chiang bagged the No. 30 position. [caption id="attachment_3199" align="aligncenter" width="800"] Break time at the 50 Best talks[/caption] [caption id="attachment_3203" align="aligncenter" width="800"] Chefs' Feast at Asia 50 Best Restaurants 2019[/caption] Seven spots for Singapore this year with Nouri debuting at No. 39. Best Restaurant in China is Ultra Violet by Paul Pairet at No.6. Mingles at No. 13 is the best Restaurant in Korea. The Art of Hospitality Award went to 8� Otto e Mezzo Bombana, the only Italian 3 Michelin star restaurant outside of Italy at No.12 in Hong Kong. JL Studio�s chef Jimmy Lim Tyan Yaw, from Taichung in Taiwan, won the One to Watch Award for his contemporary version of Singaporean cuisine. [caption id="attachment_3204" align="aligncenter" width="800"] After party at the WYNN palace macau[/caption] [caption id="attachment_3200" align="aligncenter" width="522"] Asia's No 1 Chef Julien with Rupali Dean[/caption] [caption id="attachment_3202" align="aligncenter" width="800"] The Bands[/caption] [caption id="attachment_3193" align="aligncenter" width="800"] Awards' reception - Asia's 50 Best Restaurants 2019[/caption] For the complete list of winners, visit theworlds50best.com/asia/en