Asia's 50 Best
Hospitality Food & Wine|Mid Apr. 2019 Year 2 Issue 4

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
Asia's 50 Best

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.

This story is from the Mid Apr. 2019 Year 2 Issue 4 edition of Hospitality Food & Wine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the Mid Apr. 2019 Year 2 Issue 4 edition of Hospitality Food & Wine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM HOSPITALITY FOOD & WINEView All
SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK
Hospitality Food & Wine

SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK

Well-defined by a balance of impressive designs and luxurious interiors, the hotel offers guests luxury accommodation complimented by exceptional service.

time-read
4 mins  |
Mid Feb 2020 Year 3 Issue 2
Home Remedies Backed by Science
Hospitality Food & Wine

Home Remedies Backed by Science

It’s not clear exactly what makes a home remedy do the trick.

time-read
7 mins  |
Mid Feb 2020 Year 3 Issue 2
Blissful Dining At The All New Spice Room, Hotel Yak & Yeti
Hospitality Food & Wine

Blissful Dining At The All New Spice Room, Hotel Yak & Yeti

Hotel Yak and Yeti’s famed Sunrise Restaurant is no more and in its place is the all-new Spice Room; an Indian fine dining restaurant by night and a buffet during the day.

time-read
4 mins  |
Mid Feb 2020 Year 3 Issue 2
Hospitality Food & Wine

Making Restaurant a Sustainable Business

Restaurants, Bars, Clubs, Lounges, Banquets, whatever type they are, they have now become a community center of this century

time-read
7 mins  |
Mid Feb 2020 Year 3 Issue 2
20 POPULAR RESTAURANTS of Kathmandu according to Travelers
Hospitality Food & Wine

20 POPULAR RESTAURANTS of Kathmandu according to Travelers

There are some things which are growing as global phenomenon with the development in accessibility, communication & internet.

time-read
10+ mins  |
Mid Feb 2020 Year 3 Issue 2
The Make Year for Nepali Tourism
Hospitality Food & Wine

The Make Year for Nepali Tourism

Visit Nepal Year 2020 kicked off and well underway, but majority of us are skeptical about the country’s goal of reaching 2 million tourists.

time-read
4 mins  |
Mid January 2020 Year 3 Issue 1
The Rise of Jogi Bhat
Hospitality Food & Wine

The Rise of Jogi Bhat

Let me ask a serious question about Nepalese food. Most of us have grown up in households where left over rice has either been used to be served with hot milk or Bhuteko bhat with onions and local butter with a touch of turmeric.

time-read
3 mins  |
Mid January 2020 Year 3 Issue 1
5 Coffee Shop Trends Set to Dominate the Market in 2020
Hospitality Food & Wine

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there’ll be one in 2020.

time-read
4 mins  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

DISCOVERING AUSSIE WINES

Enoteca @FNW

time-read
2 mins  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

MÖVENPICK KUREDHIVARU MALDIVES WITH GO AIR

When Go Air announced its winter schedule for Malé, Maldives, timed ahead of the upcoming holiday and wedding season in India and with fares as low as INR 9,999 all-inclusive, anyone would be enticed…so why blame me?

time-read
3 mins  |
Mid January 2020 Year 3 Issue 1