Gaggan claims top spot in Asia’s 50 Best

Gaggan Anand’s progressive Indian eatery has topped Asia’s 50 Best Restaurant Awards for the third consecutive year in the latest star-studded bash hosted in Bangkok.

Other entries in the top 10 include Restaurant Andre in Singapore at number 2 which also retains the title of Best Restaurant in Singapore,  Amber in Hong Kong placed number 3 and named Best Restaurant in China and Narisawa at number 6 which has also scooped the title of Best Restaurant in Japan for a fifth successive year.

Including Amber, Hong Kong boasted seven spots on the list with Ronin, Lung King Heen at the Four Seasons and L’Atelier de Joël Robuchon, the Chairman, 8 1/2 Otto e Mezzo Bombana and Ta Vie.

Macau also claimed two new entries, Jade Dragon and The Tasting Room.

Click through for a selection of other award winners at Asia’s 50 Best. 

Best Restaurant in Seoul: Mingles

The playful Mingles in Seoul’s hip Cheongdam-dong ‘mingles’ Korean and European influences in an imaginative concept dreamed up by chef, Mingoo Kong, who trained under Martin Berasategui in San Sebastian and had stints at Nobu in Miami and the Bahamas.

Best dishes: The seasonal changing menu is divided into sections like ‘grains,’ ‘vegetable’ and ‘fish,’ with jang and cho – Korean traditional fermented sauce and vinegar – playing an integral part in the food.

Main courses include charred beef tenderloin with truffle ‘Jang’ sauce.

Best Restaurant in Taiwan: Raw

Chef André Chiang has been wowing diners at Restaurant André in Singapore (current number 2) in recent years so it was only a matter of time before he brought his special touch to the country of his birth, Taiwan and is joined by his two fellow chefs, Alain Huang and Zor Tan Cheong Thin.

Best dishes: All of Raw’s dishes are based on a few simple ingredients, carefully selected according to the island’s 24 ‘micro-seasons,’ so courses may include pineapple, coconut and vanilla; short rib, granola and potato, or the vibrant green art-on-a-plate that is pork ear, Kenya bean and leek.

Best Restaurant in Sri Lanka: Ministry of Crab

Set in a preserved 400-year-old Dutch hospital in Colombo with a minimalistic open kitchen format, Ministry of Crab is a true haven for crustacean fans, celebrating the Sri Lankan crab in everything from the dishes to the crab-claw plants that serve as the restaurant’s only décor.

The restaurant was set up by chef Dharshan Munidasa together with cricketing legends, Mahela Jayawardene and Kumar Sangakkara.

Best dishes: As the name suggests, there is crab, crab and more crab. But that doesn’t mean there’s a lack of variety – diners can choose from the signature lagoon crab prepared in one of four ways – chilli crab, pepper crab, garlic or Sri Lankan crab curry, and there’s also claypot prawn curry or chicken fried rice for those who fancy a change.

Best Restaurant in Manila: Gallery Vask

Gallery Vask is set in a constantly evolving art space inspired by people, nature, memories, textures, techniques, travels and history. The exclusive dining area seats 20 people and showcases Filipino art curated by architect and artist Juan Carlo Calma, alongside the food of chef Jose Luis ‘Chele’ González.

Best dishes: Gallery Vask provides two tasting journeys: the ‘Alamat’ long version and the ‘Lakbay’ reduced-course option. Those opting for Alamat will be treated to 16 plates, taking in everything from the signature sour ribs to the Buen Viaje dessert of sticky rice and mango.

The Diners Club Lifetime Achievement Award: Umberto Bombana

After almost a quarter of a century cooking in Asia, Bombana is established as not only the most high profile but also the most influential Italian chef in the region.

His signature restaurant, 8 ½ Otto e Mezzo Bombana in Hong Kong, remains the only Italian restaurant outside Italy to hold three Michelin stars – a status it has retained for six years now – and has been a mainstay in the higher reaches of the Asia’s 50 Best Restaurants list since the regional ranking’s inception in 2013.

Highest New Entry: Odette, Singapore

Chef Julien Royer’s ethereally beautiful restaurant at the iconic National Gallery Singapore debuts at No.9, the highest new entry in the history of the list.

Best dishes: Four, six or eight-course menus change regularly but diners can expect beautifully colourful dishes such as French guinea fowl served with celeriac risotto and foie gras croquette or trout with grilled octopus and romanesco broccoli, splashed with miso caramel.

Asia’s Best Female Chef: May Chow, Hong Kong

The rising star chef bringing American-Chinese bao burgers to Hong Kong, Bangkok and beyond.

Toronto-born Chow grew up in the US and studied at Boston University, so American culture has had a big influence on her cooking, along with her Chinese heritage.

Chow looks at everything from a double perspective, adding American twists to her menu such as the “Sweet Ending” ice cream bao and a cocktail list featuring various US classics.

Asia’s Best Pastry Chef: Kazutoshi Narita, Tokyo

At Tokyo’s Esquisse and Esquisse Cinq, pastry specialist Kazutoshi Narita combines the artistry of Japanese cuisine with the nuances of French pâtisserie.

The 49-year-old native of Aomori, in the far north of Japan, doesn’t rest on his laurels. Since March 2016, he has also been at the helm of his own dedicated dessert counter, Esquisse Cinq, where customers choose from a much wider range of elaborate dishes than are available at the main restaurant.

Chefs’ Choice Award: Dave Pynt, Burnt Ends, Singapore

The bearded chef is manning the fire pits at Asia’s most innovative BBQ spot, Burnt Ends in Singapore, and attracting plaudits from across the industry in the process. Having opened in 2013 – backed by visionary Singaporean restaurateur and hotelier Loh Lik Peng and chef Andre Chiang, among others – Burnt Ends has established itself as one of the Lion City’s hottest of hot spots.

Best dishes: Pynt toys with Spanish influences, sometimes teases with premium Australian produce and finishes off with global touches. As an example, flame-kissed marrons (flown in live from Western Australia) are generously doused with popping flying fish roe and kombu-infused beurre blanc.

Miele One To Watch: TocToc, Seoul, Korea

A seafood specialist, TocToc also features chicken and fried truffle dumplings on its eclectic menu. Primarily influenced by French and Japanese cooking, the kitchen also goes to great lengths to source rarely used Korean ingredients. Super-casual in décor terms, the relaxed space is home to some of the most sophisticated cuisine in Seoul.

Best dishes: The food directly reflects Chef Kim’s varied culinary and life experiences, broad international influences and ever-curious personality, with each dish benefiting from relatively simple but beautiful plating.

The tasting menu ranges from the finest sushi to meticulous seasonal salads, kelp consommé and butter-poached cod with saffron sauce to deliciously indulgent cream desserts.