10 New Restaurants To Visit In 2017, According To Asia’s 50 Best List!
On February 21st, the region’s most prominent chefs, food media and restaurateurs gathered in Bangkok’s W Hotel for the unveiling of the 2017 Asia’s 50 Best Restaurants list, an industry-voted annual ranking of the region’s most popular dining destinations.
Among the top 50 restaurants listed this year, 10 were fresh debuts which highlight that gastronomy is growing rapidly in the region. The restaurants range from a contemporary French restaurant in Singapore, an izakaya tapas bar in Hong Kong, a German cuisine restaurant in Bangkok and a French cuisine restaurant in Tokyo, Japan.
Let’s introduce the ten newcomers to the list and see why they are causing so much hype in the food world.
A Contemporary French restaurant Odette provides modern French cuisine, which is guided by Chef Julien’s lifelong respect for seasonality, terroir and artisanal produce.
After just 16 months of opening, Odette catapulted straight onto Asia’s 50 Best’s top 10 making it the highest debut in the awards’ 5-year history. The restaurant has two Michelin-stars and is christened after head chef Julien Royer’s grandmother, who he says gave him the inspiration to cook amazing dishes that reminisce back to Auvergne-born Royer’s agrarian roots. The result gives rise to dishes such as hay-roasted pigeon done two ways, the signature 63-degree organic smoked egg, which showcases Chef Julien culinary skills.
Odette, 1 Saint Andrew’s Road, #01-04, National Gallery Singapore, Singapore 178957. Tel: +65 6385 0498
Photo via http://hungryasians.com
Sühring showcases the best of modern German fare inspired by childhood memories, family recipes and years of travelling experience combining the essence of traditional dishes with contemporary Central European influences. Mathias, Thomas and the Sühring team have installed themselves into a restored villa in the heart of Bangkok, where they are serving up the refined German food.
While eating at Sühring, one can look forward to spoiling their taste buds with Hungarian foie gras, rough cut egg noodles, pretzels served with traditional German cold cuts and cheese. These delights can be complemented with some outstanding wines from Austria and Germany. It is currently the most talked about fine dining restaurant in Bangkok.
Suhring, No.10, Yen Akat Soi 3, Chongnonsi, Yannawa, 10120 Bangkok. Tel: +66 2287 1799
Photo via http://www.gunrata.com
Florilege provides an exquisite and adventurous menu, which has been created by the talented Chef Hiroyasu Kawate. He is obsessed with bringing out the flavours of local ingredients in French dishes made with local Japanese ingredients. His bi-monthly changing menus have produced slow-cooked suckling pig and the restaurants signature dish a beef carpaccio made from 30-year old Miyazaki cows.
His bimonthly-changing menus have included creations such as slow-cooked suckling pig, hamaguri clam pasta and the restaurant’s signature, a beef carpaccio made with meat from 30-year-old Miyazaki cows (most cows are slaughtered for meat just after they turn two).
The drink menu is also adventurous which features smoked wines, spirit and beer infusions and herbal cocktails. All of these delights are topped off with an open kitchen, where you get to see Kawate and his awesome team prepare your dinner – where you can tickle your nasal sense before overindulging your palate.
Florilege, 2-5-4 Jingumae, Shibuya, Tokyo 150-0001, Japan. Tel: +81 3 6440 0878
Photo via http://daydayday23.blogspot.com
4. Jade Dragon
Jade Dragon is a two Michelin-star Chinese restaurant, which showcases exquisite culinary masterpieces created by Chef Tam Kwok Fung using the freshest seasonal ingredients and delectable delicacies. He also pays great attention to cooking Chinese cuisine that is beneficial to the body’s health and collaborates with Chinese herbal practitioners, who prepare an extensive selection of dishes and soups.
The menu boasts a succulent char siew made from Iberico pork, which is barbecued over lychee wood. One of the highlights of dining at Jade Dragon is a traditional tea ceremony conducted by a seasoned tea master followed by a lovely post-meal calligraphy session, which makes the evening truly memorable.
Jade Dragon, Level 2, The Boulevard at City of Dreams, Estrada Do Istmo, Cotai, Macau. Tel: +853 8868 6688
Photo via http://www.cityofdreamsmacau.com
5. The House on Sathorn
The House on Sathorn, a 128-year-old colonial mansion and Thai national heritage home on Sathorn Road is set in the heart of Bangkok. The head chef Fatih Tutak’s, combines the finest ingredients from across Asia and each dish is inspired by his globe trotting experiences. He plays with the texture and temperature, Chef Fatih skilfully creates ingenious dishes that is complemented with a culinary sensibility and a sense of humour.
Just some of the delicious dishes on the menu include a Turkish eggplant dish that was inspired by his mama’s cooking, a chargrilled duck breast – served with dramatic spatters of pomegranate sauce – a dish that was conceived after a trip to Germany and a Mumbai-inspired Indian Accent.
The House on Sathorn, 106 North Sathorn Road, Silom, Bangrak, 10500 Bangkok. Tel: +66 92 344 4000
Photo via https://www.opentable.com.au
6. Le Du
Le Du actually comes from a Thai word – “ฤดู”, a synonym for the word “season” in Thai. The name reflects an emphasis on their culinary creations out of seasonal produce. This reflects young Bangkokian chef Thitid “Ton” Tassanakajohn’s dedication to fashioning delicious creations out of the freshest ingredients from his homeland.
Chef Ton Graduated from The Culinary Institute of America with the highest score in his class. He then sharpened his skills at Eleven Madison Park, The Modern, and Jean-Georges restaurants in the US before returning home.
Chef Ton’s sagacious skills can be explored with his buttery peanut flavours found in the massaman curry, or the tasty flavours in the chu-chee that complements tomalley-rich Ayutthaya river prawns. The Khao-Chae, shrimp & pork ball, radish, salted fish and jasmine ice cream is a must try.
Le Du, 399/3 Soi Silom 5, Silom, Bang Rak, 10500 Bangkok. Tel: +66 92 919 9969
Photo via http://www.ledubkk.com
7. The Tasting Room
Located in the casino complex’s Crown Towers Hotel is the culinary playground of French chef Fabrice Vulin, who has worked in some of the most acclaimed restaurants in Europe including Maison-Pic in Valence and Restaurant Hotel du Parc des Eaux-Vives in Geneva, where he achieved two Michelin stars.
For those with a fancy palate we recommend that you certainly try the white caviar by Kaviari of Paris, suppliers of the world’s finest caviar; the ‘Rolls-Royce of Oysters’ from the legendary French family company Gillardeau; 48-month Comté cheese, from world-class fromager Bernard Antony; and multi-award-winning olive oil from Morocco.
The Tasting Room, Level 3, Crown Towers Estrada do Istmo, Cotai Macau, Macau. Tel: +853 8868 6681
Photo via http://www.cityofdreamsmacau.com
8. L’Atelier de Joel Robuchon Bangkok
L’Atelier de Joël Robuchon provides an interesting dining approach where chefs experiment, create and work on new ideas in front of customers who are seated around a high bar facing the open kitchen. The renowned Chef Robuchon’s intention is to create a high level of interaction between chefs and diners, encouraging the chefs to better their craft. One could certainly say he has the right pedigree for the job, a man who has been called ‘Chef of the Century’ by the Gault Millau guide, with an unparalleled 28 Michelin stars awarded to his restaurants across the world.
Joël Robuchon’s style of cooking is characterised by rich flavours and distinct tastes that seem to shine through the complex arrangements on the plate. Take, for example, the Rosavalt potato salad with rolled cylinders of foie gras terrine, rocket salad and large shavings of white truffle.
L’Atelier de Joel Robuchon, Level 5, MahaNakhon CUBE, 96 Narathiwas Ratchanakharin Road, Silom, Bangrak, 10500 Bangkok. Tel: +66 2001 0698
Photos via http://hungryasians.com
Mume is a modern European-Asian fusion restaurant which offers a fine casual dining experience. It was founded by Hong Kong born chef Richie Lin, Australian chef Kai Ward and Asian American chef Long Xiong.
The restaurant has been named after Taiwan’s national flower, the plum blossom, with the intention of highlighting their handiwork to create exquisite dishes from the freshest ingredients produced on the island. Although, we didn’t try it ourselves the Local tiger prawn char-grilled with rosemary & pawn butter from its own shell, served with three different types of chives, lemon beurre blanc and parsley & rosemary oil looks amazing! We can’t wait to give this a try next time we visit Taipei.
Mume, No. 28, Siwei Rd, Da’an District, Taipei City, Taiwan 106. Tel: +886 2 2700 0901
Photo via http://hungryasians.com
Hong Kong, China
RŌNIN is a Japanese izakaya-inspired tapas bar in the heart of Hong Kong and is run by the same people behind Yardbird. Matt Abergel is the Co-Owner and Executive Chef of Yardbird, RŌNIN, and Sunday’s Grocery in Hong Kong.
Ronin’s primary focus is seafood and they are split into three categories, raw, smaller and bigger. The single-page menu features a variety of fresh seafood, sashimi and premium poultry. The signature dishes include crab shells piled with crab meat, mitsuba (wild parsley) and fresh sea urchin or smoky, seared eel and sushi rice blended with kinome (a spicy Japanese herb). As there are only 14 places at the bar, booking a table in advance is recommended, however, walk-ins are accepted for 12 spaces along the wall counters.
Ronin, 8 On Wo Lane, Sheung Wan. Tel: +852 2547 5263
Photo via http://www.ladyironchef.com