Old rules, first release ranking:
Asia's 50 Best 2019
-10
. ODETTE, Singapore . GAGGAN, Bangkok . DEN, Tokyo . SUHRING, Bangkok . FLORILEGE, Tokyo . ULTRAVIOLET BY PAUL PAIRET, Shanghai . MUME, Taipei . NARISAWA, Tokyo . NIHONRYORI RYUGIN, Tokyo 0. BURNT ENDS, Singapore 1-20
1. Large Building, Hong Kong 2. 1/2 OTTO E MEZZO BOMBANA, Hong Kong 3. MINGLES, Seoul 4. LA CIME, Osaka 5. BELON, Hong Kong rose the highest 6. GAA, Bangkok new ranking 7. INDIAN ACCENT, New Delhi 8. IL RISTORANTE LUCA FANTIN, Tokyo 9. BO.LAN, Bangkok 0. LE DU, Bangkok 1-50
1. AMBER, Hong Kong 2. NAHM, Bangkok 3. SAZENKA, Tokyo new list 4. LE MAISON DE LA NATURE GOH, Fukuoka 5. SUSHI SAITO, Tokyo 6. L'EFFERVESCENCE, Tokyo 7. JADE DRAGON, Macau 8. PASTE, Bangkok 9. Fuhehui, Shanghai 0. RAW, Taipei 1. SHOUN RYUGIN, Taipei 2. JAAN, Singapore 3. LES AMIS, Singapore 4. VEA, Hong Kong new list 5. MINISTRY OF CRAB, Colombo 6. Wynn Palace, Macau new list 7. NEIGHBORHOOD, Hong Kong 8. LUNG KING HEEN, Hong Kong 9. NOURI, Singapore new list 0. WAKU GHIN, Singapore 1. TOCTOC, Seoul 2. LOCAVORE, Bali 3. TOYO EATERY, Manila new list (2018 one to watch) 4. Jia Quan Qifu, Hong Kong new list 5. QUINTESSENCE, Tokyo 6. DEWAKAN, Kuala Lumpur new list 7. SUGALABO, Tokyo is on the list 8. SORN, Bangkok is on the list 9. CORNER HOUSE, Singapore 0.TA VIE, Hong Kong Time flies, and another year later, I returned to the familiar Wynn Palace in Macau. There are so many awards at last year, and I still remember them vividly.
Best 50 Restaurants in Asia, this annual drama in the Asian catering industry can be called the "Game of Thrones" in the chef industry. Wanting to gain a place on this list is not only a culinary showdown, but also a contest of comprehensive popularity: Who is the most popular restaurant in Asia and wins the honor of unlimited glory?
In 2019, when everyone thought that Den from Tokyo would replace Gaggan and win first place, the Singapore French food Odette, which was promoted as fast as the Rockets, unexpectedly won the fruit of victory and took the throne of Asia's number one. The world's top 50 in June this year will also be held in Singapore.
If you want to wear a crown, you must bear the weight. Gaggan, who had been dugu for many years, finally got his wish and was ready to roll the bed and leave the hustle and bustle of Bangkok, retire from Fukuoka, Japan, hoping that he would set off again after he took off his halo.
In addition, congratulations to the host, Master Tan of Wynn Palace, who led Wynn Palace to achieve a good result of 36th in less than a year after entering Wynn Palace. It is a great congratulations. The fast-paced Grand Chamber and Taipei Mume, the seventh in Asia, have achieved remarkable results and can also be regarded as the glory of Chinese people.
Looking at the entire list, Singapore, Bangkok, Tokyo and Hong Kong divided most of the seats. I can’t help but sigh that there are only two restaurants in China (Fuhehui UltraViolet) on the list.
says a distraction. Last night, at a party of 5J, a well-known Spanish ham brand, we worked with Wang Yong, chef of the Sands Hall of Hangzhou Four Seasons Hotel, to create 4 exquisite snacks with 5J as inspiration.This is one of the few wonderful appearances of mainland Chinese chefs in Asia, and I feel very happy and proud.
Even though the Chinese market is vast, there are always sayings that "foreigners do not understand Chinese food" and "Chinese food does not require foreigners' recognition." But as a Chinese food author who really loves to eat, I still hope to see more Chinese chefs gain recognition outside the Greater Chinese cultural circle. A truly outstanding Chinese cuisine, whether in terms of raw materials, techniques or inheritance and innovation, is enough to match high-end French food or Japanese food. But it will take time and opportunity to overcome language barriers and eliminate cultural barriers. I hope to encourage you and look forward to the arrival of this day.
Last year, we have written an in-depth analysis, and this year we have made a summary and summary, and updated several new stores we have eaten in the past year, cross-suggestions of 0 people, and detailed reviews of 30+ restaurants. I hope you like it.
. Odette (Singapore)
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Detailed food review: is worth a special trip to get to eat.
is opened in the National Gallery of Singapore. It is so beautiful that it is fascinating at first sight. It is praised by countless media as an "Internet celebrity restaurant". However, is a real work of art. : the meal is smooth and flowing, the fusion of traditional tastes, solid techniques and innovative expressions. The wine list is unconventional, the service is just right, and the poetic and spiritual design space is even more icing on the cake. A 3 and a half hour lunch was not difficult at all, and at the end of the day, I was even a little impressed.
ingredients are the basis of everything. Odette cooperates with local and global top small farmers suppliers to truly achieve the "sourcing the best" that many people have always dreamed of.
The favorites in the entire menu are Vichyssoire poured with leek potato cold soup, cooked oyster embellished with vinegar-stained seaweed, foie gras soaked in soup and playing with vanilla kidney beans and abalone fillets, and "Lemon Tower" that is light and fluffy suitable for the local climate of Singapore. (Xibei)
. Gaggan (Bangkok)
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Starting from sitting down, I saw the menu composed of emoji, the whole process lasted more than 2 hours and 24 dishes. The guests were like a group of children led by the chef to play in the playground. In this "food game", everyone will feel the chef's love for the kitchen, food and India. In the music of "lick it up", all the guests licked the plate together, which instantly ignited the atmosphere of the audience... It is a bit regrettable that Gaggan's dessert part is much inferior to the dishes. Although it is already pleasant enough, it is even more invincible to add icing on the cake. ( Xu Chen)
"Delicious" and "ingredients" are certainly important standards, but the competition among top restaurants is the breakthrough in chef's philosophy and techniques, which has made Gaggan a destined great restaurant. I have visited Gaggan twice. If he was still nostalgic for Indian cuisine in 2016, the visit at the end of 2017 made me feel that it retains the essence of traditional dishes, and has made a breakthrough in form and has also added expensive ingredients . (Drugman)
Gaggan really has doing all its strength to make every diner's cell body excited . In addition to the famous group licking session at the beginning, he would also talk about the definition of "curry" with everyone, grab the phone and read it to wikipedia... Next to him was an old couple who celebrated their anniversary, Gaggan calmly played a little yellow song after the meal and asked the gentleman to perform for his wife. Whether you are happy or happy, the restaurant’s contribution to the industry is unquestionable, but it still doesn’t prevent me from having a little doubt: most diners still don’t understand after saying “wow”. Where is the boundary of such a modern cuisine that values molecular technology? Will compiling recipes strictly according to emoji limit the expression of ingredients (desserts and dishes are not at the same level)?
However, all this is not that important. is about to close next year because Gaggan will move to Japan. Just like Noma 1.0, which was dominating Nordic earlier, any glory will eventually expire. , let us look forward to Gaggan's next world-renowned work.(Judy)
. Den (Tokyo)
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is a very personal and radical restaurant for Japan. has a circular increase in star growth and loss of stars every year, and combined with the different comments from Japanese diners, it seems that everyone who has been there has their own den in their eyes. The extremely enthusiastic and thoughtful service even eliminates the tacit sense of distance between Japanese people. Although the dish of
Den is in the form of traditional kaiseki, it also incorporates new Western techniques, challenging the qualifications and taste buds of diners from time to time. When eating a dish "understand" not only brings delicious pleasure, but also a sense of accomplishment in guessing puzzles. Although it has been six years since
, I still vaguely remember the amazing thing when I was roasted with a gas stove open flame. The chef holds the wire wearing beef in one hand and sprinkles salt in the other hand. The meat rotates and jumps on the fire, and the salt falls from the sky and cooks it in one go. When served, it is still burnt on the outside and tender on the inside... and I never ate it again, so sad. (Matthew)
. Suhring (Bangkok)
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open in Bangkok… German cuisine ? It sounds a bit weird at first glance, but in fact, Thailand is a huge conflict complex. You will know by looking at the dishes. The twin brothers chefs are from Aqua, a three-star restaurant in Liz Carlton, Germany. They have a very extraordinary foundation.
Canapés and starters are both quite exquisite , and the deep impression is beyond the main course. sour bread is even more delicious and touching, perfectly inheriting Aqua's proud front-end bread series mantle... If you have the chance, it is recommended to add a portion of caviar, which uses N25's top Chinese caviar, which is comparable to world-class standards (at least when I was eating it). (Joel)
. Florilege (Tokyo)
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Detailed reviews see : The fascinating Tokyo is destined to have the most beautiful encounter
In this world, no condiment is more delicious than surprise. At first I felt ordinary but I felt that it was more and more impermanent. Yes, it is the kind of restaurant that mobilizes all your senses and eats you can't help but cover your face. It's so domineering.
To achieve this effect, must choose Juice Pairing. Let’s talk about a dish, steamed tea bowl with steamed, stewed eggs, super large slices of Japanese mushrooms, Hokkaido cheese, and black truffle, it was so fresh that it was too much to add. As a result, a cup of hot chocolate sprinkled with mountain pepper powder. What’s the result? Mountain pepper and chocolate are like umami aphrodisiacs. Something in my mind collapsed, so I could only stick out my tongue and let others slaughter... (Xibei)
A few years ago, when its Tabelog score was not yet 3.7, I began to pay attention to this restaurant. Because many Japanese friends highly value chefs. In the past few years, he has seen his progress every year in his visit. His cooking and model are very successful. From pricing to the taste of dishes, the chef is increasingly able to see how easy it is to be and how easy it is to be. It’s getting harder to order now. If you like French food with a stronger taste, this restaurant shouldn’t disappoint everyone! (meat)
. UltraViolet by Paul Pairet (Shanghai)
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The most asked about this restaurant: Is the food delicious?
immersive full sensory experience, of course there will be no missing gimmicks. I am a person who is very focused on the food itself (of course, it also requires a quality environment and service), but I can tell you very sure that is world-class and delicious, regardless of the technique, craftsmanship or trend.
But when you go to UV to eat in this restaurant, it is actually impossible to just look at the food. Part of the "sky-high" meal fee is indeed used to pay for the overall experience. But I think that as an experience with Once In a Lifetime , UV is worth your attempt at at least once. (Xibei)
. Mume (Taipei)
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Last year's highest climb rose to such a high ranking this year, which should not be underestimated.Using Nordic techniques to reinterpret the magical cuisine of Taiwan’s customs, except for Australian chef Kai Ward, the other two Chinese chefs are not Taiwanese, and they are quite curious to try it.
. Narisawa (Tokyo)
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The first in Asia for five consecutive years. Chef Cheng Ze used his superb cooking skills to create local ingredients and resources, and tried to show his own exploration of the relationship between mountains and forests and people through dishes, and aroused diners' understanding of nature and seasons.
As a baker, I have inexplicably good impressions of the on-site fermented bread. The appropriate cooking time control, patient explanation, lively and orderly service, and beautiful visual experience are all unforgettable.
However, in order to convey social responsibility and humanistic thinking, the theme of Lishan style has been repeatedly mentioned in the dishes, such as from onions, sea snakes to beef, which repeats the keywords that the chef loves: charring. will have a little aesthetic fatigue. (Sansan)
. Ryugin Longyin (Tokyo)
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As a rare first-class Japanese kaiseki cuisine that foreigners can understand, the most amazing thing about Longyin is that they can seamlessly combine tradition and modernity , and then interpret it to the extreme. They strictly abide by the traditional kaiseki form, but dare to boldly play the taste, which can actually make the unfamiliar with the subtle flavor of Japanese cuisine and the neon gold that emphasizes timely eating at the same time.
Yamamoto teacher does not hide his pioneering philosophy (e.g. famous dragon roar strawberry, and perfect sake souffle, etc.), but at the same time, he will go to Kagawa to find Sanuki beef for olives, and fish from the spotless stream to make grilled food. is ultimately a complete Japanese perfectionist style . (Joel)
0. Burnt Ends (Singapore)
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Detailed reviews: Singapore | The best city, can afford a good chef, can accommodate roadside stalls
Jiang Zhencheng invested in barbecue restaurant, only cooking on open flames, which is very in line with the current trend. Sitting on the bar is a bit like a Japanese stovetop roast, turns barbecue into a performance . The ingredients are of excellent quality and the combination is also high-end, but what I like most is a handful of leeks : fresh and tender verdant leeks, sprinkled with some fragrant hazelnuts, and cruelly scattered with summer truffles. It is expensive, but it is worth savoring. In addition, the Australian natural wine in the store is worth a try.
I ate more than 200 SGDs by myself. Will I go again? Probably not. (Xibei )
1. The Chairman
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There are not many Chinese foods in Hong Kong, but I like the Grand House the most. He has an attitude and persistence, and combines Chinese and Western styles, but is not out of the ordinary. The waiter of the first class is warm, polite and considerate. He eats a meal comfortably, and it is heartwarming and warms the stomach.
likes the most Longjing smoked rice duck with black sugar tamarind sauce . Use Longjing tea to smoke the duck. The duck meat is not fat or greasy, firm and tastes, and the lips and teeth are fragrant. The meat feels so good that you can't describe it as a Q-roll. The brown sugar tamarind sauce also balances the greasy feel of the duck. ( Xu Chen)
2. 8 1/2 Otto e Mezzo Bombana Hong Kong (Hong Kong)
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I want to go to Bombana in autumn and winter, is delicious, straightforward and bright ! Sometimes I don’t want to try to cater to the ideology I want to convey in the dishes, I just want to have a delicious meal! Watching the waiter smile, he gave the whole box of bread sticks that were as crisp as meringue, generously rubbed white truffles on the pasta, and then a thick and insoluble tiramisu after the meal. Stable, accurate, and ruthless. That sense of happiness is enough to cross the high-rise buildings in the Central and explode in the sky. (Sansan)
3. Mingles (Seoul)
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Mingles has been elected the best restaurant in South Korea for several consecutive years. It was spring when I went there, and a spring version of tasting menu really made people feel like spring breeze .
Korean traditional pickling and fermentation technology is fully reflected in Mingles. A seasonal dish called spring is made by treating scallops into transparent thin slices, paired with vegetable spices from the Spring Festival, sprinkled with fish roe, and seasoned with traditional Korean rice wine, with a distinct fermentation flavor, bringing out the fresh sweetness of seafood. The taste is unique and memorable.
and chef will certainly not miss bibimbap, a very representative Korean dish. Every kimchi in bibimbap has its own characteristics and can be regarded as the No.1 of all the kimchi I have eaten in my life. ( Xu Chen)
4. La Cime (Osaka)
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in the Osaka French restaurant industry, with a more radical style. Chef Takada has studied at Le Meurice in Alain Ducasse in Paris for many years. The signature dish is the Boudin Dog (blood sausage hot dog ) in the picture. It is obviously more like black pebbles~5. Belon (Hong Kong)
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is probably the biggest explosion except the first place... I went to 7 when I first opened, and took the easy French food with a bistronomy gimmick in Paris. The price is not cheap, but I didn't eat it. What's so special... I agreed with my boyfriend that there is no need to go to eat it specifically. It's better to go to neighborhood if you have this money. ( Xibei)
6. Gaa (Bangkok)
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Another Thai Indian cuisine, Gaggan's sister store, the female chef also won the Asian Best Female Chef of the Year award, which is worth a try.
7. Indian Accent ( Mumbai )
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Had eaten in London restaurants, new Indian cuisine, but essentially respects tradition, interpreting spices and classic dishes very modern , but it did not completely break away from the existing framework like Gaggan, and the price was very pleasant. What impressed me the most was a cheese and morel dish in the appetizer, which was really umami; Indian style lamb skewers were really delicious. It’s a pity that the fish dish is slightly weak (the fish itself is not fresh enough).
If you scoff at Indian food, this store should subvert your perception. But I still prefer traditional Indian dishes (provided that the ingredients are good enough and the cooking is in place), the Indian roadside stalls are cooked to the point where they cannot tell who the pig, sheep, cattle and chicken are, and they may die if they eat them... (Hibei)
8. Il Ristorante Luca Fantin (Tokyo)
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Bulgari Hotel is an Italian restaurant in Ginza, Japanese Italian cuisine ivory spire . Xibei said that at yesterday's #50BestTalks speech, he ate the works of the dessert master, using Japanese and three pots of black sugar and secret syrup, and he must book this store to try it next time he goes to Japan.
9. Bo.Lan (Bangkok)
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Bo.lan's The first stop is not the dining table but the kitchen . You will be taken to the chef and he will feed you a mouthful of brown sugar glutinous rice and a slice of pineapple. This meal is full of ritual and fun, making people look forward to the subsequent production.
sit back to the dining table, and you will be greeted by a cup of local Thai whiskey with green mangoes and tamarind. What’s even better is that there is a bottle of lemongrass spray to refresh the mouth. Next, all the dishes will be served together, including rice; each dish is well completed, with an , northern Thai style vegetable fish soup, , which is very refreshing and delicious. There will be 12 traditional Thai snacks in the dessert session, full of sincerity. ( Xu Chen)
0. Le Du (Bangkok)
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If you know that chef Ton is the first student in the class who graduated from American Culinary Academy , and has been in the world's first restaurant Eleven Madison Park and Jean Georges in New York for several years, you won't be surprised why he is so young and can reach such a high position.
Le Du's production, is a dish that a chef with a solid foundation, a world-renowned and well-versed in the characteristics of his hometown cuisine. It is steady and versatile: also expresses terroir and seasonality vividly, and it is difficult to disappoint anyone (my mother who travels with her said that this is her favorite and most savored Western meal in several years.)
Southeast Asians like to use lemongrass The seasoning is not uncommon, but I really haven't heard of it: Ton used it with cuttlefish and a slightly acidic cuttlefish sauce, as if it was a love triangle... For example, soak the roasted, boiled, fried mixed wild mushrooms with extremely thin slices of smoked pumpkin in delicious Thai fish soup . This method really makes people feel like spring breeze.
But the favorite dish is pork neck , which Thais are best at. The slightly charcoal-grilled meat can be pinched out of water. It borrows the pickled head, coix seed kernel, and five-spice sauce that are familiar to the Chinese people to relieve greasiness, and then paired with a sweet and sour Thai-style dipping sauce. After eating, I have to sigh that the Asian people are really a family! (Judy)
1. Amber (Hong Kong)
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The whole tasting menu is almost wonderful. Unfortunately, I didn’t order wine pairing, which is very exciting according to my friends who matched it.
The best thing in mind must be the signature Hokkaido sea urchin . Deep sea urchin lovers simply can’t resist the fresh sweetness and creaminess from the ocean. Later I had eaten many similar combinations, but none of them could surpass Amber's production. Sea urchin lobster frozen base, gold foil caviar lightly covers the top, and under the white sea urchin container is cauliflower puree, and crispy slices made of seaweed. Each ingredients and food utensils are seamlessly integrated, like a kiss from the ocean. (Xu Chen)
Tasting Menu is amazing in the balance of various tastes! Service is also a big plus. Special recommendation is Miyazaki Wagyu . The vegetables have a slightly bitter taste in their leaves, but they look fresh and pleasant when paired with the plump beef. (Francisco)
2. Nahm (Bangkok)
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How to say it? Nahm is one of the biggest thunders in my food trip . Of course this is purely personal opinion. Because I can't eat spicy food, my tongue has lost consciousness from the first course of Nahm and I can't tell the difference between the taste level. I just circle the two things of "very spicy" and "drinking water" all night.
But it is worth mentioning that the Metropolitan Hotel where Nahm is located is very easy to stay. ( Xu Chen)
3. Sazenka (Tokyo)
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Xiangyun Longyin's chef returned to Japan to open a Chinese meal. He just won two Michelin stars last year. It is definitely not a traditional approach, and it focuses on tea meals, which is interesting.
4. Le Maison de la Nature Goh (Fukuoka )
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5. Sushi Saito 香さいとう (Tokyo)
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1 Sushi that is harder to order than Jiro, so there is no need to lay out the foundation. What exactly does the sushi made by Saito Sang, the master of the master, look like? Just like a symphony, one high and one low, one loose and one relaxed, every rice grain, every piece of fish and every drop of vinegar is filled with harmonious Zen, and everything is just right... I think about going back and having another meal every day. The peak of
is definitely the Tamago (Tamago) . The surface is slightly burnt, the whole body is crystal clear and round, which is the highest form I imagined that an egg can reach! (Francisco)
6. L'effervescence (Tokyo)
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don't need to talk too much, because it's very famous! Name Sang is not only from a famous family (Michael Bras, Fat Duck), whether it is the natural reflection and display of techniques in the dishes, especially natural fermentation, and the balance between heaven, earth, people, ingredients and taste mixing is very first-class. If you are not on the list, you will feel that this list is of no value. (meat)
To be honest, I was a little puzzled by this meal.There are still many details that can be remembered, but the story is really too much: the monk handmade by a monk in a Kyoto temple, condensed into a fishy smell, paired with lotus root and sashimi (the combination tastes interesting, I like it very much!), a piece of 4-hour slow-cook turnips (with Italian coriander puree sprinkled with fine ham grains) that is said to have "cold as the weather gradually becomes colder and sweeter" (with Italian coriander puree sprinkled with fine ham grains). What impressed the most was the seasonal sweet box crab, and the stewed egg made of chopped tomatoes, which tasted really natural and wonderful; there was also the extremely perfect roasted pigeon , luxuriously tiled the truffle that was not so perfect last winter but still smelled.
All-natural wine list is very good, and the nostalgic playlist is also excellent, with many rock songs from the 1980s, 1990s and 2000s. The environment is the kind I like, the nude color is minimalist indoors, reflecting the quiet outdoor garden, foreign food version of Kaiseki ~ (Xibei)
7. Jade Dragon Authentic Yuanfu (Macau)
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Everyone knows that I am a big fan of Authentic Yuanfu! Because it is first-class in the world's Cantonese and Chinese cuisine, no other Samsung Michelin Chinese food is better than it is in ! It doesn't matter whether you enter the best 50 or Michelin star, because it must be the object of imitation for many people in the future. It is said that Master Tan is planning another case, and I am really looking forward to it! (meat )
One of the most underrated Chinese restaurants in my mind.
Each dish is so exquisite that it is dumbfounded. I can’t pick which one I like the most. When I went to Da Vittorio, the Italian seafood palace, I thought the delicious peak of sea bass was over here. It was not until I took a bite of sea bass steamed with a bite of sea bass that I realized that what I had eaten before was simply a cloud of clouds! (Joel)
Detailed food review: Macau is 500 meters in radius, with Chinese food and desserts in my heart, as well as bladder chicken in the world
My boyfriend has always praised this restaurant. At first I didn’t believe it: Can Macau’s high-end Cantonese cuisine be better than Hong Kong? I believed it after eating
. Judging from the comprehensive view of dishes, services, environment, and bartending, I can’t think of a second one that can achieve such an extreme Chinese restaurant.
The signature jade dragon dumplings is eye-catching, dyed with leeks and spinach green juice, and is not sticky in teeth, making it the best quality for clear skin; shrimp is the precious French Brittany blue lobster, which is extremely delicious, and is more beautiful than almost all the shrimp dumplings I have eaten. char siu crisp is of perfect quality, the layers of pastry are so beautiful that they can't bear to eat. The almost flowing Iberian black pork char siu filling is kept hot, and the temperature is extremely controlled. Floral Gum Disassembled Fish Soup must be ordered, the floral Gum and fish are as close as paint, and stick to your mouth after eating. When
dishes are delicious, service is the touchstone for real testing a restaurant.
From the manager to the little girl serving the food, everyone is smiling and calm, answering questions and answering questions smoothly, and can also make appropriate jokes with customers. She is also good at observing details. Her boyfriend was discomfort in his throat and asked us if we wanted to change the air conditioner where we couldn't blow the air conditioner, and immediately served ginger tea (very delicious!); the service in a Chinese restaurant can achieve this level, which is simply amazing. (Xibei )
8. Paste (Bangkok)
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is another husband-and-wife shop with political correct concept, dedicated to the contemporary revival of traditional and ancient Thai cuisine .
9. Fuhehui (Shanghai)
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--home strength allows me to turn to fans' restaurant . The turning point was a winter menu from the previous year: the color, fragrance, taste, shape, sound and meaning are wonderful, the ingredients and techniques are innovative, there are some popular molecular cooking methods, but they are not overwhelming, and they still focus on the original taste of the ingredients, and there is no imitation of meat, which is impressive.
is difficult to make fusion dishes, and it is even more difficult to make vegetarian dishes. I am convinced of this menu.
tea pairing is a good attempt. For example, the last osmanthus oolong is the taste of the store itself using the best osmanthus and oolong. It is not the traditional way of ordinary tea bases to improve the flavor by osmanthus, which is quite interesting. (Xibei )
0. RAW (Taipei)
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RAW's New Year menu has made several dishes very outstanding. For example, beef tongue cake that really has beef tongue; three cups abalone made with three forms of basil: green sauce, basil crisps and fresh basil sprouts; perfect rice made with three types of rice produced in Taiwan; and fun and delicious middle roll kombu angelica soup, which is light, warm and nourishing. The original meaning of
RAW is primitive. The use of logs in space design makes people feel very relaxed and comfortable visually, while the design of dishes is as much as possible. is inspired by night market snacks, traditional Taiwanese cuisine, etc., giving the familiar Taiwanese cuisine a new look and height. The only disadvantage of and ta is probably that it is too difficult to order. ( Xu Chen)
1. Shoun Ryugin Xiangyun Longyin (Taipei)
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Taiwan food version of Kaiseki cuisine, Michelin three stars.
2. JAAN (Singapore)
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I finally went there this year, and I didn’t have much hope, and it was indeed just the same in the end. Personally, I think chef Kirk Westway is too influenced by former chef and current Odette chef Julien Royer (Kirk was his capable deputy). is delicious, but the form is greater than the content. The scenery is particularly good, and you can still have a express lunch by the window. (Xibei)
3. Les Amis (Singapore)
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Detailed review: A restaurant has written 5,000 words, it is true love
The date restaurant that Joel goes to every time I go to Singapore to see, and it is also my favorite French food outside of France (no one). Today, when chefs become celebrities, show off and cook before the horse, chef Sebastien Lepinoy is an outlier, working hard to take root in the kitchen and never leaving easily during festivals.
must eat seafood, they are all shipped from Brittany. It's very expensive and reasonable. My personal favorite is the grilled clove wrapped in with melon slices. The top of it is a bit more extra-sensitized because the huge clove itself tastes enough to conquer the taste buds. (Xibei)
Les Amis is a restaurant that pursues more perfect every day. is famous for its extremely awesome food sourcing . Their butter is from Le Ponclet. Well, it is a stingy supplier who feels it is not up to standard after reading the chef's resume, so he doesn't provide it to the supplier. It's so terrible! Moreover, can not even get into the Adull River salmon , which can't even be found in the French local rice restaurant Maison Troisgros and l’Auberge de l’ill (I remember there are less than a thousand salmon fishing from the Adull River every year)...
Most people come to Les Amis to eat ingredients. In fact, I think their desserts are more palace-level . Cheryl Koh, the dessert chef, is talented and her Baba au Rhum (rum cake) is better than what I had at Plaza Athenee and Maison Troigros in France. (Joel)
4. VEA (Hong Kong)
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Hong Kong's well-known cocktail dining restaurant, with a poetic style and a variety of Hong Kong elements in the fusion dishes.
5. Ministry of Crab (Colombo)
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Sri Lanka Light. As the name suggests, the famous shrimp-eating resort was quite sensational when the Shanghai branch opened last year, but the price was small.
6. Wynn Palace (Macau)
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Master Tan’s store will always be on the list. Not long after he went there last October, Joel and I went to report it (after eating Yulongxuan). Overall, Master Tan is still making some adjustments and attempts. fried two-pack shrimp is very delicious. Lychee wood char siu is a great , but there are also dishes that need to be improved. went to the guest attending 50 Best yesterday and ate it again. Master Tan's signature dishes such as Jade Shrimp Dumplings, Shunde Fish Soup (with sea cucumbers inside) were all on the stage. I wonder if it was because there were too many people involved, but it was average.
However, Master Tan is Master Tan and is still looking forward to future visits.
with wine is much more interesting than I remember, and this is also confirmed in another Wynn Steakhouse in Wynn Palace~ (Xibei )
7. Neighbourhood (Hong Kong)
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uses local ingredients through the chef's skillful hands, fine dining technique to make bistro food. The ingredients and seasoning are great, and the prices are also very suitable. The key to success in
is the global trend of using local ingredients, which is good, both in terms of commercial potential and food trends. If you are in Hong Kong, it would be better to find a few more friends to eat! (meat )
David has always been a professional business, from Europe, Japan and mainland China to the best ingredients. His food is delicious and straightforward, and there is no fancy or useless embellishment for taste... but it is delicious in capital, especially his canelé, which has reached the cosmic level! (Jonas)
8. Lung King Heen Long Jingxuan (Hong Kong)
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As the only Michelle Chinese food in Hong Kong, many people have prejudiced their opinions about Long Jingxuan from the beginning, given the taste of Michelin in Asia (you know) and this ridiculously expensive price. But putting aside the price, Long Jingxuan's Cantonese cuisine level is indeed impeccable. The snacks are exquisite and exquisite. The roasted suckling pig is the most unforgettable taste in my memory. I still feel like eating a bowl of royal soup and shredded chicken soup... (Joel)
If you want to see how good a Cantonese restaurant is, I will order a basket of roasted mai . Long Jingxuan's roasted mai is accurate and impeccable in terms of skin, filling, pleats, and heat control of the steamer; look at the details, the underside of each roasted mai is not a common paper, but a piece of carrot slices that are cut very thin but do not affect the taste and taste... From the smaller the place, the more you can see the importance a restaurant pays attention to diner experience. But what impressed the most was the plate of XO sauce cabbage stir-fried pork sausage powder ! People who really understand Cantonese cuisine know that this cooking actually has high requirements for various basic skills, and the kitchen is perfect in terms of details. must want to have lunch and snacks . If you want to eat, please book a few weeks in advance! (Jonas)
I always believe that the commanding heights of modern high-end Chinese cuisine are in Hong Kong and Macao. It is not simply based on the taste, but also on the dishes, shape, service, classic inheritance and cross-cultural communication. The legendary abalone crisp is impeccable from pastry to seasoning, and the elegant method of cutting three knives has also been learned by many other shops. Longbiao Yulixiang is the highlight of the whole meal: two strips are covered with lobster mosaic and juicy diced pear powder and are lightly fried, without any greasiness. The slightly warm pear meat exudes a sweet aroma like wine, which is blended with the salty and freshness of lobster.
It is worth mentioning that his wine list is good. The sommelier is unconventional and writes sake and other wines into Pairing. A cup from Xinjiang sells Muscat. (Xibei )
9. Nouri (Singapore)
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and burnt ends belong to the unlisted collection group I like very much. Singapore Fusion Cuisine, which has risen rapidly, has just won one Michelin star and is now on the best 50 list, and it is just around the corner to follow the footsteps of odette and burnt ends.
0. Waku Ghin (Singapore)
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Finally got it once this year. Worldwide, this restaurant should be the originator of new Japanese cuisine and Asian cuisine. Its performance is still outstanding today. The famous sea urchin caviar is actually a relatively weak dish. A piece of liters of snail and japonica , which completely captured my heart and I drank all the soup.The main dish is roast beef with wasabi . Even I don’t like wagyu steak. The dessert after the meal is the highlight. I will move to the atrium and you can see the fireworks performance of Marina Bay, which is quite pleasing to the eye.
is a meal with strong privacy and smooth service, but the price of SGD 450++ is really a bit high. ( Xibei)
1. TOCTOC (Seoul)
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Japanese French foods we have seen too much, but this restaurant that was newly listed last year is a compromise integration of Korean, French and Japanese. It has a good idea, and therefore it is in a positive upward momentum.
2. Locavore (Bali)
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"farm to table" local Indonesian ingredients , from dishes to decoration, it is a very fresh tropical flower style, which is very popular among tourists.
3. Toyo Eatery (Manila)
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4. Jiaquan Qifu (Hong Kong)
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5. Quintessence (Tokyo)
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Tokyo French food score number one, and I have a personal experience of the difficulty of ordering. Chef Kishida has textbook-level cooking skills for selected ingredients from all over the world. He has a very persistent pursuit of ingredients, heat, and seasoning. He feels that he has taken it as a principle to demand himself, and the production is stable and detailed. The seasoning of
黄高高清 and dessert are amazing.
However, in terms of dishes, through inquiry and communication with friends, I found that the settings of the blank menu and the various signature dishes have not changed in recent years. (Sansan)
6. Dewakan ( Malaysia )
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7. Sugalabo (Tokyo)
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The most popular and hard-to-order private restaurant in Tokyo. The chef is successful in his youth and now uses local ingredients to create a fusion of flavors with foreign countries. It is also considered a restaurant that I personally want to eat very much.
8. Sorn (Bangkok)
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9. Corner House (Singapore)
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Modern French food. Chef Jason Tan has been working in Macau Robuchon and Les Amis. Because she really loves Les Amis so much, she hasn't been to eat it yet.
0. Ta Vie (Hong Kong)
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The use of Japanese and Asian ingredients and the integration of cooking concepts have made French food more changes and lighter, which is in line with the taste aesthetics of contemporary people.
Cod farm crab, sea urchin, buckwheat, seaweed, Japanese whiskey, raw eggs , and other common Japanese ingredients are cleverly used in every dish. There is a homemade pasta dish that I was impressed with. The ingredients are very simple. Use the fresh seaweed "aonori" to make pasta sauce, put a small pinch of sea urchin on the top, and mix them well when eating. Without too much seasoning, the salty and sweetness of the ingredients brings you the freshest and most natural taste experience. You just feel that the sea breeze blows on your face, and your body and mind are extremely happy. ( Xu Chen)
pure French skills, plus high-end ingredients airlifted from Japan every day, Ta Vie combines the two to a perfect . I love their homemade butter and front bread, and I also miss the dish with abalone with civet sauce! In the traditional sense, civet is a stew that uses animal blood or thickened sauce on wild game. Ta Vie used abalone liver in his own version of civet sauce, adding a lot of play to the tender abalone meat, which is a typical representative of the fusion of France and Japan. In general, at Ta Vie, you can enjoy the chef's deep foundation and rich imagination at the same time. (Jonas)
Picture: Xu Chen, Sansan, Judy, Xibei, Worlds50best official website
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