Asia's 50 Best

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…..

- Rupali Dean

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.”

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 canìdy, 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.

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.