It will be the fourth time the event - sponsored by S.Pellegrino and Acqua Panna - awarding the best restaurants and chefs across Asia has taken place, but the first time it will leave its original location of Singapore.
With Thai based restaurants twice topping Asia’s 50 Best Restaurants, David Thompson’sNahm in 2014 and Gaggan Anand’sGaggan restaurant in 2015, it makes sense to see the event move to a country that is helping influence the Asia’s culinary scene. H.E. Kobkarn Wattanavrangkul, Minister of Tourism and Sports of Thailand, said: “Thailand is honoured to be the host country of Asia’s 50 Best Restaurants 2016. The support of this event is consistent with the national agenda to promote Thainess, Thai culture, and, in particular, Thai cuisine to the world." She added: “It will also strengthen the country’s strong brand image and differentiate us from other countries. Moreover, it will prominently feature and position Thailand as a multi-faceted fine dining destination where visitors are treated to an unimaginable array of cuisine options prepared by renowned chefs and backed by our warm Thai hospitality.”
As last year, while waiting for the list to be revealed, some special awards have been assigned in advance. Margarita Forés has been picked as Asia's Best Female Chef. Forés, who was originally inspired to cook by a trip to Italy back in 1987, was awarded the prize for her work in Manila where she operate a number of Italian inspired restaurants and catering company. The chef has also recently opened a culinary institute in the Philippines.
The Florilège restaurant in Tokyo - run and owned by chef Hiroyasu Kawate - has been picked as the recipient of the One to Watch Award ahead of the announcement of Asia’s 50 Best Restaurants list 2016. Florilège is owned and run by chef Hiroyasu Kawate who will pick up his award on February 29th at the W Hotel in Bangkok during the fourth annual Asia’s 50 Best Restaurants ceremony.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look