Asia’s 50 Best Restaurants 2018 launch: culinary experience at Wynn Palace

author The World's 50 Best Restaurants & 50 Best Bars   7 мес. назад
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RAW Restaurant, Taipei

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/ At Chef André Chiang’s RAW, next generation chefs re-interpret classic Taiwanese flavors. We talk with chefs and restaurant partners Alain Huang and Zor Tan about elevating Taiwan’s seasonal produce through their innovative creations. The 60-seat restaurant serves a vibrant “bistronomy” cuisine, a new wave of cooking style born in Paris, offering experimental haute cuisine at a reasonable price. They demonstrate for us how to make their dish “All About Duck”: Duck liver, duck heart, duck breast, Taiwanese red quinoa, and barley served with duck liver soup. Their dish “Taco Tako T.A.C.O.S.” is an octopus “taco” with a mini spring onion pancake, quail egg, cabbage and avocado. The next dish is called “Onion Onion Onion” made with zucchini puree topped with smoked fish, fermented black beans, pearl onions cooked in apple juice, uni, spring onion oil, and chives. For dessert, they show us how they make Mango Tartar with a Meringue Snow Ball and Milk Snow.

Narisawa Tokyo - An Incredible Dining Experience

Narisawa is one of the leading modern restaurants in the world, and when I was in Tokyo, it was an honor and a truly memorable experience to eat here. Yoshihiro Narisawa is the head chef and owner of Narisawa, one of Asia’s best restaurants and a two Michelin star restaurant in Tokyo. His personal philosophy of cooking and serving food is strongly related to nature and the world we live in. He derives much of his inspiration from nature and natural landscapes, and he changes his menu and his creations according the seasons of Japan. We had the Winter Collection 2014 menu, and beginning from the very course of our meal, I could clearly see the chef’s passion and his love for both food and respect of nature. We began our meal with a dish called, Evolve with the Forest, which literally looked like a small forest on my plate, and it was even served on a slab of wood, which gave it a nice touch. The salad included a scene that really looked like a lush forest. After our first course, we then moved onto a dish called “Bread of the Forest 2010,” which was a batter that was added to a scorching hot earthenware pot to and sort of steamed and baked at the same time. After cooking for a while, the bread came out in little buns. It sort of reminded me of a steamed Chinese bun, but with more fruity tones and flavors. Both the bread and the presentation at Narisawa were fantastic. Another amazing thing was even the butter was coated in a dark colored crumblings and something that looked like moss so it really took on a forest look. One of the specialities of chef Yoshihiro Narisawa is his soil soup, a dish that he literally makes from the soil that he gets from Okinawa. It really did have a soil flavor to it, but at the same time it really worked - it was extremely earthy, and just tasted so natural, yet so good at the same time. One of my favorite courses of the meat was the “Langoustine from Suruga Bay,” a beautiful langoustine, similar to a small lobster, but I think it is actually a type of crayfish. The meat of the langoustine at Narisawa was unbelievable, so succulent and the meat was incredibly sweet as well. It literally melted in my mouth. Next we had a course of “Ash 2009” Scene of the seashore,” which was an entire squid topped in a sauce literally made from ash of the seashore. I don’t even begin to know how he made it, but both the squid and the sauce was incredible. The sauce was again, earthy and rich, and just so well done. Next up at Narisawa Tokyo we enjoyed a seafood soup of a few different types of seafood, another just marvelous dish with extremely high quality ingredients. Next was a “Spanish mackerel, Hagi-Buckwheat-Root vegetable,” The highlight of the mackerel was how it was smoked in a glass cover, and it had the most amazing smoky flavor, maybe I’ve ever had. Next up we had “Monk fish from Ishikawa,” and again it was stunning - the fish was great quality and it was so buttery. While everything I ate at Narisawa Tokyo was stunning, no other dish made me as excited as the “Sumi 2009” Kobe beef.” The beef was cooked by spooning hot olive oil over it for 30 minutes, so just the outside had a char to it while the inside meat was so pure and melted in my mouth like no other piece of meat ever had. Note: This video was filmed and edited back in March of 2014. The menu has likely since changed, but the amazing cuisine and skills of the chef have not. I didn’t pay for this meal myself, I was sponsored by Chowzter.com (http://chowzter.com/) of which I’m the Bangkok representative. Thank you to Chowzter and to Chef Yoshihiro Narisawa for this extremely memorable meal. Narisawa Restaurant in Tokyo, Japan Address: Minami Ayoyama 2-6-15, Tokyo, Japan Minato-ku, Tokyo 107-0062 Phone: +81-3-5785-0799 Open hours: Lunch from 12:00 - 13:00, Dinner from 18:30 - 21:00, Closed on Sunday Thank you all for watching this video, hope you enjoyed it. Music in this video is courtesty of audionetwork.com Mark Wiens and Ying Wiens: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/ ► Free updates: http://migrationology.com/food-news/ ►Subscribe: http://www.youtube.com/subscription_center?add_user=migrationology Thank you for watching, see you on the next food video.

Michelin Star Chinese at HKK, Best Restaurants in London

In this video we speak to renowned Michelin Star chef, Tong Chee Hwee, from how he started cooking in China to becoming the first chef in the UK to receive a Michelin star for Chinese cuisine. We also speak to general manager, Giancaro Princigalli, and look at how HKK goes beyond traditional Chinese food by employing French cooking techniques, as well as serving more focused dishes in a tasting menus style.

Den - the most creative passionate kaiseki restaurant in Tokyo, Jiingumae Shibuya

Den Restaurant in its new location at Jingumae, Shibuya Tokyo Japan is one of the most unique kaiseki restaurants we tried. In its old location at Jimbocho, it had obtained both one michelin star and two michelin stars. It was also voted as one of the top 50 best restaurants in the world. It's a modern kaiseki restaurant with a sense of humour and a whole lot of passion. Must watch! Please support us on Patreon! Thank You!! https://www.patreon.com/chichi88 Restaurant Website: http://www.jimbochoden.com/en/ www.jukedeck.com for the music

The World's 50 Best Restaurants 2018: the list in pictures

The World's 50 Best Restaurants 2018 list, sponsored by S.Pellegrino & Acqua Panna, has just been announced. Check out the list in pictures: No. 1 Osteria Francescana, Modena, Italy No. 2 El Celler de Can Roca, Girona, Spain No. 3 Mirazur, Menton, France No. 4 Eleven Madison Park, New York, USA No. 5 Gaggan, Bangkok, Thailand No. 6 Central, Lima, Peru No. 7 Maido, Lima, Peru No. 8 Arpège, Paris, France No. 9 Mugaritz, San Sebastian, Spain No. 10 Asador Etxebarri, Axpe, Spain No. 11 Quintonil, Mexico City, Mexico No. 12 Blue Hill at Stone Barns, Pocantico Hills, USA No. 13 Pujol, Mexico City, Mexico No. 14 Steirereck, Vienna, Austria No. 15 White Rabbit, Moscow, Russia No. 16 Piazza Duomo, Alba, Italy No. 17 Den, Tokyo, Japan No. 18 Disfrutar, Barcelona, Spain NEW ENTRY No. 19 Geranium, Copenhagen, Denmark No. 20 Attica, Melbourne, Australia No. 21 Alain Ducasse au Plaza Athénée, Paris, France No. 22 Narisawa, Tokyo, Japan No. 23 Le Calandre, Rubano, Italy No. 24 Ultraviolet by Paul Pairet, Shanghai, China No. 25 Cosme, New York, USA No. 26 Le Bernardin, New York, USA No. 27 Boragó, Santiago, Chile No. 28 Odette, Singapore, Singapore NEW ENTRY No. 29 Alléno Paris au Pavillon Ledoyen, Paris, France No. 30 D.O.M., São Paulo, Brazil No. 31 Arzak, San Sebastian, Spain No. 32 Tickets, Barcelona, Spain No. 33 The Clove Club, London, England No. 34 Alinea, Chicago, USA No. 35 Maaemo, Oslo, Norway NEW ENTRY No. 36 Reale, Castel Di Sangro, Italy No. 37 Restaurant Tim Raue, Berlin, Germany No. 38 Lyle's, London, UK NEW ENTRY No. 39 Astrid y Gastón, Lima, Peru No. 40 Septime, Paris, France No. 41 Nihonryori RyuGin, Tokyo, Japan RE-ENTRY No. 42 The Ledbury, London, UK No. 43 Azurmendi, Larrabetzu, Spain No. 44 Mikla, Istanbul, Turkey NEW ENTRY No. 45 Dinner by Heston Blumenthal, London, UK No. 46 Saison, San Francisco, USA No. 47 Schloss Schauenstein, Fürstenau, Switzerland RE-ENTRY No. 48 Hiša Franko, Kobarid, Slovenia NEW ENTRY No. 49 Nahm, Bangkok, Thailand No. 50 The Test Kitchen, Cape Town, South Africa RE-ENTRY Website: http://theworlds50best.com Twitter: http://www.twitter.com/TheWorlds50Best Facebook: http://www.facebook.com/50BestRestaurants Instagram: http://www.instagram.com/TheWorlds50Best https://plus.google.com/+worlds50best

On the 7th of November 2017, the destination for the next two editions of Asia’s 50 Best Restaurants was revealed as Macao. To celebrate the announcement and to showcase the great variety of cuisines available, a select group of international media, chefs and industry personalities were invited to a special lunch and press conference at Wynn Palace Cotai, where the date of the sixth edition of the awards was announced as Tuesday 27th March 2018. Each of the unique dishes from the lunch was prepared through a collaboration between two chefs from Wynn’s several restaurants over its two integrated resorts.

Watch the brand video of Asia’s 50 Best Restaurants to discover what the awards are all about:
https://youtu.be/8JicFMzypLw

Watch the highlights from the 2017 awards ceremony and #50BestTalks event, held in Bangkok, Thailand:
https://youtu.be/oOJ6YJBDUiQ

Discover the 2017 list:
http://www.theworlds50best.com/asia/en/

50 Best news and interviews:
http://www.theworlds50best.com/blog/

The full Asia's 50 Best Restaurants 2017 list:
1. Gaggan, Bangkok, Thailand
2. Restaurant André, Singapore
3. Amber, Hong Kong, China
4. 8 ½ Otto e Mezzo Bombana, Hong Kong, China
5. Nahm, Bangkok, Thailand
6. Narisawa, Tokyo, Japan
7. Nihonryori RyuGin, Tokyo, Japan
8. Ultraviolet by Paul Pairet, Shanghai, China
9. Odette, Singapore HIGHEST NEW ENTRY
10. Burnt Ends, Singapore
11. Den, Tokyo, Japan
12. L'Effervescence, Tokyo, Japan
13. Sühring, Bangkok, Thailand NEW ENTRY
14. Florilège, Tokyo, Japan NEW ENTRY
15. Mingles, Seoul, Korea
16. Les Amis, Singapore
17. Lung King Heen, Hong Kong, China
18. Quintessence, Tokyo, Japan
19. Bo.Lan, Bangkok, Thailand RE-ENTRY
20. Waku Ghin, Singapore
21. Issaya Siamese Club, Bangkok, Thailand
22. Locavore, Bali, Indonesia
23. Corner House, Singapore
24. Raw , Taipei, Taiwan
25. Jungsik, Seoul, Korea
26. Sushi Saito, Tokyo, Japan
27. Tippling Club, Singapore
28. Le Moût, Taichung, Taiwan
29. Ministry of Crab, Colombo, Sri Lanka
30. Indian Accent, New Delhi, India
31. Eat Me, Bangkok, Thailand
32. Jade Dragon, Macau, China NEW ENTRY
33. Ta Vie, Hong Kong, China
34. Hajime, Osaka, Japan
35. Gallery Vask, Manila, Philippines
36. The House On Sathorn, Bangkok, Thailand NEW ENTRY
37. Le Du, Bangkok, Thailand NEW ENTRY
38. La Yeon, Seoul, Korea
39. The Tasting Room, Macau, China NEW ENTRY
40. L'Atelier de Joël Robuchon, Bangkok, Thailand NEW ENTRY
41. L'Atelier de Joël Robuchon, Hong Kong, China
42. Jaan, Singapore
43. Mume, Taipei, Taiwan NEW ENTRY
44. Shinji By Kanesaka, Singapore
45. Ronin, Hong Kong, China NEW ENTRY
46. Wasabi By Morimoto, Mumbai, India
47. The Chairman, Hong Kong, China
48. Fu He Hui, Shanghai, China
49. Nihonbashi, Colombo, Sri Lanka
50. Takazawa, Tokyo, Japan


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