While Chinese cooking is often added to age-old recipes from the past, The Chairman follows an original route based on ingredients - and concept inspired - traditional dishes uses carefully sourced seasonal ingredients, but ultimately delivers brand new contemporary Cantonese dishes. The explosive results earned The Chairman 1st place in Asia's 50 Best Restaurants in 2021, winning the joint title of Asia's Best Restaurant, sponsored by S.Pellegrino & Acqua Panna - who First for a Hong Kong restaurant - and The Best Restaurant in China.

The menu: A perennial favorite is Chef Kwok Keung Tung's steamed flower crab, a prized delicacy from the South China Sea known for its sweet taste. In The Chairman's recipe, it is steamed with 15 year old Chinese wine, chicken fat and clam juice, served with fragrant chicken oil and flat rice noodles.

Owner: Danny Yip is a casual but well-respected foodie who loves to let the restaurant and its dishes do the talking. He used to own a restaurant in Canberra, Australia, before returning to Hong Kong to open The Chairman in 2009.

Ingredients: In 2019, Tung and Yip developed a fresh range of seasonal dishes inspired by forgotten luxury ingredients from southern China. After making pilgrimages to remote villages, the team purchased pristine products such as 20-year-old pickled lemons, sugar-roasted chrysanthemums and elusive mini freshwater crabs.

Website: https://www.thechairmangroup.com/

Address: 18 Kau U Fong, Central, Hong Kong, China

Phone number: +852 2555 2202

What makes it special? Royer's food combined with best-in-class hospitality. The 37-year-old Frenchman offers the finest quality products from renowned artisans around the world - from Europe to Asia and Australia. After two years topping the list of Asia's 50 Best Restaurants, Odette holds the 2nd position in 2021, while retaining the title of Best Restaurant in Singapore.

Who is Julien Royer? This chef's heavyweight CV includes stints with Michel Bras in France and Antonin Bonnet in London. Upon moving to Singapore, he trained and led Jaan to greater fame for several years before opening Odette - named after the grandmother who inspired Royer - in late 2015.

What's on the menu? In addition to signature dishes like Normandy brown crab with wasabi oil and Nashi pear, and Kampot pepper pigeon, you can find Royer's elegance - a reflection of his French background but Asian environment. - in miso glazed platters, and on-site shrimp tarts with cream of mussels and caviar.

The dining room: Housed in the historic National Gallery of Singapore, Odette's dining room exudes a sense of femininity commonly found in high-end establishments thanks to splashes of soft pink against a cream and gray backdrop. The aesthetic is planned by Singaporean artist Dawn Ng, and also incorporates the original abstract collages of food photography that have been constructed.

Website: https://www.odetterestaurant.com/

Address: 1 St Andrew's Rd, 04 National Gallery, Singapore

Phone number: +65 6385 0498

What makes it special? Chef Zaiyu Hasegawa's relentless creativity for his hometown's uplifting cuisine, always creative, sometimes humorous and always pleasing. But what makes Den unique among Japanese restaurants - and so popular - is how comfortable and welcoming it feels.

What's on the disc? Though rooted long ago within the framework of kaiseki, Japan's super-seasonal dining tradition, Hasegawa's menu draws inspiration from all quarters. Expect foie gras in the savory monaka appetizer, an ant or two in the classic Den 20-ingredient salad, and all the surprises in his now signature Dentucky Fried Chicken wings.

Serve with a smile: Returning locals and first-time visitors are warmly greeted and served by the front-of-house staff led by Emi Hasegawa, who also makes diners swoon with wine duos, fine sake, spirits and tea.

The key is teamwork: No visit to the Den is complete without an introduction to the restaurant's loyal mascot, Puchi Jr. As the second loyal Hasegawa chihuahua named Puchi, this integral member of Team Den makes regular appearances at the 50 Best awards ceremonies, whether in virtual form on t-shirts or badges.

Website: https://www.jimbochoden.com/en/

Address: Architect House Hall JIA, 2-3-18 Jingumae, Shibuya Ku, Tokyo, Japan

Phone number: +81 3-6455-5433

Le Du actually comes from a Thai word - “ฤดู”, a synonym for the Thai word “season”. The name reflects the restaurant's emphasis on culinary creations from seasonal produce.

Le Du is a modern Thai-inspired eatery. They offer 4 courses and a tasting menu that features distinctive Thai agriculture and the centuries-old culinary culture that has originated here.

The wines in the restaurant are carefully selected by our certified winemakers. The wine list features a variety of unique and intriguing wines from around the world.

Philosophy: For a long time,Thai ingredients were not taken seriously. At Le Du, they believe that Thailand is one of the best places on earth for the best ingredients. They source only quality ingredients from local farmers who grow their amazing products with love and care. They then combine them with modern cooking techniques, and transform them into something of magical and uncanny beauty.

Website: https://www.ledubkk.com/

Address: 399/3 Silom Soi 7, Bangrak, Bangkok 10500, Thailand

Phone number: +66 (092) 919-9969

What is the story? Kolkata-born chef, Gaggan Anand, closed his restaurant in Bangkok - which was once voted #1 in Asia's 50 Best Restaurants, a record four times from 2015-2018 - in August 2019. In November of the same year, he opened a new restaurant establishment with an unusual name in a new leafy location southeast of Bangkok. Gaggan Anand restaurant appears on the list in 5th place, winning the Highest Newcomer Award of 2021, sponsored by Aspire Lifestyles.

What will I eat? Gaggan is famous for his creative, creative menus (some of which are just written with emojis) that are still prominent in his new home. Classics like Lick It Up - multicolored Holi gulal made with vegetable dyes - have evolved, with all the elements that make up a flavor attack on each of the palate's taste receptors. mouth. The new signature Yoghurt Explosion features homemade yogurt, chaat masala seasoning and spherical black salt.

Dining space: Gaggan Anand is divided into three separate areas. Plum seats at G Spot - a chef's table of 14 with Anand at the head. The main dining room, Arena G, and its open kitchen are located above this space, which has 40 panels. There is also an eight-seat private dining room.

What about drinks? Anand's partner in the wine sector, sommelier Vladimir Kojic, once again has the key to the cellar, which has a strong focus on natural and biological casks, mainly from Europe. There is also a spirits bar in small batches and a manual mixer.

Website: https://gaggananand.com/

Address: No.68, Soi Sukhumvit 31, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand

Phone number: +66 98 883 1022

What makes it stand out? When twin brothers Thomas and Mathias Sühring launched their eponymous restaurant - presenting a fresh interpretation of traditional German food through a menu of intricately styled snacks - the launched in 2016 received immediate approval. At Sühring, the duo embraces seasonal local produce and luxury ingredients, which they present with a minimalist aesthetic.

The vibe: Sühring is designed to look like a home. Located in a quiet neighborhood in central Bangkok, the restaurant features four different dining spaces, including a conservatory overlooking a lush garden and an open kitchen where diners can view the tops. operating kitchen. During the pandemic, the team refreshed the space with new linens and tableware, creating more separation between the two main dining rooms, and creating distance between the guest tables. .

Standout dishes: Introducing an elegant take on traditional German cuisine through a menu that changes every two to three months, Sühring offers dishes such as Spätzle & Truffle, an assortment of dishes. egg noodles found in southern Germany, served with mushrooms, Alpine cheese and white Alba truffle shavings; and a minimalist, modern interpretation of Labskaus, a northern German dish made with beef, turnips, herring, and eggs.

Website: https://restaurantsuhring.com/

Address: No.10, Yenakat Soi 3, Yannawa, Chongnonsi, 10120 Bangkok, Thailand

Phone number: +66 (0) 2107 2777

What is setup? Luxurious counter seating runs along three sides of a large open kitchen where chef Hiroyasu Kawate and his crew work, allowing guests to watch as they prepare a tasting menu of creative French dishes . This is a theatrical setting that blurs the gap between the front and back of the house, opening up direct interactions with guests during the meal.

What's on the menu? Kawate's focus on seasonality and passion for locally sourced ingredients give his dishes a distinctive Japanese accent. Appetizers can consist of matte black fried eggplant pieces disguised in burnt wood that are almost identical in color. His signature 'sustainable beef' carpaccio is sourced from mature 13-year-old breeding cows.

The world is spreading: Kawate's growing influence is evidenced by the success of his guardians. At Logy, former Florilège sous chef Ryogo Tahara has cemented his place in Taipei by featuring in Asia's 50 Best Restaurants in 2021. Kawate has also worked with chef Hiro Katayama on opening of The Restaurant, inside the newly refurbished Shiroiya design hotel in Maebashi , an hour north of Tokyo.

Website: https://www.aoyama-florilege.jp/en/

Address: B1 Seizan Gaien, 2-5-4, Jingumae, Shibuya, Tokyo, Japan

Phone number: +81 03‐6440‐0878

What's in a name? La Cime's name is derived from the French word for "top" or "top" and from the beginning it set its sights high. Since opening in 2010 in downtown Osaka, it has grown in popularity and has become a must-try for food lovers visiting the Kansai region, western Japan.

Who is responsible? Chef Yusuke Takada's career progression began in Lyon, France, at the Ecole Hôtelière Tsuji, then worked in both Osaka and Paris (at the three-Michelin-starred Taillevent and Le Meurice), before returning to Japan to establish La Cime. In 2020, his fellow chefs on the list voted him the winner of the Inedit Damm Chefs' Choice Award, the only award voted by colleagues in Asia's 50 Best Restaurants.

Back story: Takada comes from subtropical Amami Oshima, a small island at the southernmost tip of Japan. He still returns to his roots in search of inspiration and ingredients, such as the island lemon that dot some of his recipes.

La Cime’s cooking in a nutshell: Refined, precise, inspiring, artistic, elevating. The featured Boudin dog includes a doughnut, blackened boudin noir with edible bamboo charcoal.

Is Osaka the only place to enjoy his cooking? Takada said he is not interested in opening in Tokyo, but since fall 2020, he has been the head chef of a new casual or high-end restaurant in downtown Otemachi. It's called The Upper.

Website: http://www.la-cime.com/

Address: 3-2-15 Kawaramachi, Chuo-ku, Osaka, Japan

Phone number: +81(0)6-6222-2010

No introduction needed: After nearly two decades as one of Tokyo's best dining destinations, chef Yoshihiro Narisawa's eponymous restaurant in Tokyo's chic Aoyama district needs little fanfare. Topping the list of Asia's 50 Best Restaurants for the first time in 2013, Narisawa has been consistently since.

An impressive lineage: Born into a family of confectioners and trained by some of the most iconic chefs of the 20th century, Chef Narisawa has developed a distinctive style of his own, inspired by from the products and dishes of his homeland.

What is innovative satoyama cuisine? Narisawa introduces the traditional Japanese satoyama farming system of pre-modern times - farming on the flat land, livestock in the nearby forests, and hunting in the mountains - in dishes like Soup of the Soil, Bread of the Forest, and his signature appetizer, Satoyama Scenery.

Website: http://www.narisawa-yoshihiro.com/

Address: 2-6-15 Minami Aoyama, Minato-ku, Tokyo, Japan

Phone number:+81 03-5785-0799

Why visit? Since opening in April 2014 in Seoul's bustling Cheongdam-dong district, Mingles has impressed local and international diners with exquisite Korean-inspired cooking, inspired by Hong Kong and Europe. Here, visitors can discover local ingredients from acorn jelly to bellflower roots in a clean, earthy space.

Who is behind the pass? Korean chef Mingoo Kang trained under Martin Berasategui in San Sebastian, Spain, and later worked at Nobu in Miami and the Bahamas, where he learned the lessons he would later on will apply to Korean food when returning home. In 2021, the respected chef was voted by his peers as the winner of the Inedit Damm Chefs' Choice Award.

Key Ingredients: A seasonal 10-course tasting menu - with a focus on local fish and vegetables - draws on traditional Korean fermented vinegar and sauces to enhance the umami and create balance for each dish. Signature main courses include bansang, a Korean meal with rice, soup, kimchi and jang sauce, and guests can enjoy seon zucchini - a special dish considered vegan for the first time. When a famous monk visited the restaurant - with zucchini, Kang later reinterpreted with anchovy broth and salted shrimp from Mingles' menu. The dish took more than two days to prepare.

Website: http://www.restaurant-mingles.com/v3/

Address: 19, Dosan-daero 67-gil, Gangnam-gu, Seoul, South Korea

Phone number: (+82) 2-515-7306