You are here

BT_20170318_FEATURE18-NZMM_2793771.jpg
Labyrinth elevates the humble laksa.

BT_20170318_FEATURE18-NZMM_2793771.jpg
Mume's Lovage

BT_20170318_FEATURE18-NZMM_2793771.jpg
Beef Tartare

BT_20170318_FEATURE18-NZMM_2793771.jpg
Labyrinth's version of bak chor mee with saffron-infused squid noodles and scallop 'fish cake'

BT_20170318_FEATURE18-NZMM_2793771.jpg
Locavore's Crab

chef.jpg
Gaggan Anand, chef-owner of modern-Indian restaurant Gaggan in Bangkok. The restaurant was named the top restaurant in Asia for the third year in a row.

BT_20170318_FEATURE18-NZMM_2793771.jpg
Ryan Clift from Tippling Club

BT_20170318_FEATURE18-NZMM_2793771.jpg
GuJeolPan from Jungsik

BT_20170318_FEATURE18-NZMM_2793771.jpg
Flower Crab with Hokkaido Uni and Mitsuba from Ronin

BT_20170318_FEATURE18-NZMM_2793771.jpg
Matt Abergel from Ronin

BT_20170318_FEATURE18-NZMM_2793771.jpg
Black Pepper Crab from Ministry of Crab

BT_20170318_FEATURE18-NZMM_2793771.jpg
Chef Chele Gonzalez from Gallery Vask

BT_20170318_FEATURE18-NZMM_2793771.jpg
Foie gras & kimchi roll from Mingles

BT_20170318_FEATURE18-NZMM_2793771.jpg
Steamed Jade Tiger abalone with three treasures from Whitegrass

Asia's Finest

From street food to haute cuisine - do we have what it takes to be the next fine dining capital? Rachel Loi asks chefs from around the region.
Mar 18, 2017 5:50 AM

AT the recently concluded Asia's 50 Best Restaurants awards ceremony in Bangkok, one thing was clear: Asia and its cuisine are gaining traction in the global dining scene. It's not just Japan, which is in a class of its own - Singapore, Hong Kong, Thailand, Taiwan and the like are drawing global

sentifi.com

Market voices on: