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.
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 diners attracted to more than just noodles flash-fried at a street stall facing a throbbing traffic junction.
While much attention has been paid to the wonders of street food that Asia is famous for, the last decade or so has seen a gradual gentrification occurring at the same time, thanks to the growing number of fine dining restaurants, hipster cafes, modern bistros, bars and the like.
Uniquely Asian
As Taiwan-born chef Andre Chiang puts it: "We always say that in Singapore you can enjoy great food from S$5 to S$500. In Europe, you can't find S$5 street food that's as good as a S$500 restaurant. We have so much more range. Whether in Singapore, Shanghai, or Bangkok, all these great cities have a full range of selections and great food that you don't see elsewhere besides Asia."…
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