Photo: Calin Stan on Unsplash
Find out what five of Asia's most exciting chefs have to say about breaking the rules on this year's "shattering myths" theme ahead of Asia's 50 Best award ceremony.
#50BestTalks: Shattering Myths, presented by Miele, will take place on Monday, 23 March, at the Takeo Century Hotel in Saga Prefecture, Japan, ahead of the Asia’s 50 Best Restaurants 2020 ceremony the following day.
This year's eclectic line-up of speakers is made up of chef from across Asia, not afraid to break the mold; Yuki Chidui, chef of Nadeshico Sushi and founder of Nadeshico Sushi School in Tokyo; Richard Ekkebus, executive chef of Amber in Hong Kong; Cho Hee-sook, chef-owner of Hansikgonggan in Seoul; Ivan Brehm, chef of Nouri in Singapore; and Natsuko Shoji, chef of Été in Tokyo.
Here's the line-up of speakers:
Yuki Chidui – Nadeshico Sushi, Tokyo, Japan
Yuki Chidui hails from the first all-female sushi restaurant in the country where she trains other sushi chefs allowing them to break into the male-dominated industry.
At her Nadeshico Sushi School, she offers courses to equip women with the skills needed to run a successful sushi business.
Richard Ekkebus – Amber, Hong Kong, China
The Dutch-born chef crafts his vision of "ethical gastronomy" at his Amber restaurant in Hong Kong. Since April 2019, the restaurant has integrated a dairy and gluten-free menu, a gender-balanced kitchen, and a renewed focus on sustainability on all levels.
Cho Hee-sook – Hansikgonggan, Seoul, South Korea
Ancient future of Hansik
An ambassador for Korean food culture, recipes and traditions, Cho has been studying and sharing her knowledge of her country’s cuisine for over 30 years. She recently became the chef-owner of a small restaurant in Seoul, Hansikgonggan, where she now focuses on reinventing Korean palace cuisine recipes for the 21st century.
Ivan Brehm – Nouri, Singapore
Crossroads cuisine: beyond nations
Brazilian-born chef Ivan Brehm, creates his own "crossroad cuisine" at restaurant Nouri telling his multi cultural narrative through food and drawing on experience garnered under luminaries like Heston Blumenthal and Andoni Aduriz.
Natsuko Shoji – Été, Tokyo, Japan
Cake unveiling and Q&A
Natsuko Shoji’s Tokyo restaurant features just six seats and is only open for a limited number of sittings a month where she showcases her sweet culinary creations inspired by art and fashion for clients that have included Ferran Adrià and David Beckham.