The inaugural awards ceremony to celebrate “Asia’s 50 Best Restaurants,” sponsored by S. Pellegrino & Acqua Panna, and organized by William Reed Business Media, will be held on Feb. 25 at Marina Bay Sands, Singapore.
“Asia’s 50 Best Restaurants, part of The World’s 50 Best Restaurants” program will recognize the region’s growing culinary diversity and quality, in line with global culinary trends.
The “World’s 50 Best Restaurants” represents an annual review and convergence of opinion from restaurant industry experts. It is recognized globally as the most trusted arbiter and authority on global dining. Drawing on the success of “The World’s 50 Best Restaurants,” “Asia’s 50 Best Restaurants” will provide a credible and trusted list that is dedicated to the restaurant industry in Asia and voted for by peers and luminaries from the culinary profession.
William Drew, William Reed Business Media, said of the new list: “Following the success of “The World’s 50 Best Restaurants,” we are excited to announce the date of the first ever awards ceremony for “Asia’s 50 Best Restaurants” champions the significant and continued growth of the industry in Asia, and provides the restaurants with international peer reviews, recommendation and profile. “Asia’s 50 Best Restaurants” will celebrate the gastronomic delights of Asia. We have no doubt that the list will be a must-have accessory for the increasing number of loyal followers to The World’s 50 Best Restaurants.”
Fabio degli Esposti, International Business Unit Director – Italian Brands of San
Pellegrino Nestlé Waters, said: “The fine dining waters that bring the taste of Italian lifestyle to the world’s best tables, are happy to support the first edition of ‘Asia’s 50 Best Restaurants.’ We consider Asia’s culinary scene very important and ready to capture the food enthusiasts’ attention at an international level, therefore we are proud to help ‘The World’s 50 Best’ to turn the spotlight on Asia.”
George Tanasijevich, president and CEO of Marina Bay Sands, said: “We are honored that Marina Bay Sands has been chosen as the venue for the inaugural ‘Asia’s 50 Best Restaurants Awards’ in February 2013. Asia’s appetite for good food is unmatched and we’re pleased to play our part in the launch event.”
How Asia’s 50 Best Restaurants List is compiled:
‘Asia’s 50 Best Restaurants’ list is created from ‘The World’s 50 Best Restaurants’ Academy, an influential group of over 900 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene.
The Academy comprises 26 separate regions around the world. Each region has its own panel of 36 members including a chairperson to head it up. The panel is made up of food critics, chefs, restaurateurs and highly regarded ‘foodies,’ each of whom has seven votes. Of the seven votes, at least three must be used to recognize restaurants outside of the voters’ region. At least 10 panelists from each region change each year. None of the employees of any of the sponsors associated with the awards, including the main sponsor, votes or has any influence over the results.
Votes for restaurants in the following countries in Asia, cast during the voting period for “The World’s 50 Best Restaurants,” will result in the list of “Asia’s 50 Best Restaurants”: Bangladesh, Myanmar, Brunei, Cambodia, China, Hong Kong, India, Indonesia, Japan, Korea, Laos, Macao, Malaysia, Maldives, Micronesia, Nauru, Nepal, Pakistan, the Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Timor-Leste, and Vietnam.
Asia’s 50 Best Restaurants Individual Awards Categories:
• Lifetime Achievement Award
• Best Female Chef Award
• Chefs’ Choice Award
• Best Pastry Chef
• Individual country awards
• The Best Restaurant in Asia
• One to Watch
Chef’s Favorites: As part of the Asia’s 50 Best Restaurants program, the chefs’ from the stellar restaurants who have made it onto the list itself will recommend their personal favorite eateries. From fine dining establishments to hawker stalls, the list will be published online alongside “Asia’s 50 Best Restaurants” list following the awards ceremony on Feb. 25, 2013.
The celebrated chefs’ choices will be supplemented by recommendations from
those who eat out the most, namely select members of the “Asia’s 50 Best
Restaurants” voting academy.
Asia’s Best Dinner: Hosted by the organizers of “Asia’s 50 Best Restaurants,” Asia’s Best Dinner will take place on Feb. 24, 2013 and will be prepared by four guest chefs based in Asia who appear in “The World’s 50 Best Restaurants list 2012. The dinner will feature a paired degustation menu at the Mandarin Oriental Hotel, Singapore for an exclusive audience of 120 people.
Asia’s 50 Best Restaurants Professional Workshops: On Feb. 24 and 25, 2013 at the At-Sunrice GlobalChef Academy, celebrated chefs will demonstrate their culinary expertise at two, half-day session workshops. Workshop guests will be treated to gastronomic sampling plates as well as in depth discussion sessions on Asian cuisine, heritage, culture, aspiration and identity. Chefs will share insider knowledge on how to blend traditional and modern cuisine, and will discuss the reinvention of street food for a contemporary kitchen and modern palate.
Asia’s 50 Best Restaurants Results: Following the awards ceremony on Feb. 25, 2013, the results of the awards will be published live at http://worlds50best.asia/
For more details, call 02 690 9255
Din Tai Fung presents its newest, enticing offering in the form of Steamed Red Bean Dumplings with Chocolate Lava, made with smooth Taiwan red bean paste and superior Valrhona dark chocolate. Din Tai Fung’s innovative creation of mouthwatering Steamed Red Bean Dumplings with Chocolate Lava is the result of a secret in-house recipe, made with the finest ingredients. Many of these ingredients are imported directly from Taiwan, such as the finely mashed Taiwan red bean paste, which is full of flavor and rich in vitamin B and fiber. The star ingredient however, is premium French-made Valrhona dark chocolate, recognized by chocolate lovers and chefs all over the world as one of the finest and most beloved chocolate, containing 55% cacao for a balance semi-sweet chocolate taste. It is a very good selection to indulge oneself in every bite. Indulge yourself and your loved ones this festive season with the premium Steamed Red Bean Dumplings with Chocolate Lava at six pieces for Bt165 and 10 pieces for Bt220. Steamed Red Bean Dumplings with Chocolate Lava is available until Dec. 31 at Din Tai Fung, located on the 7th floor of CentralWorld.
Ginger at Centara Grand at CentralWorld presents an “Indian Food Festival” until Dec. 4., with two chefs flying in directly from India to prepare authentic dishes and delicacies for lunch and dinner. Chef Gaurav Malhotra and Chef Nand Kishore from New Delhi will present a buffet of Indian specialties including gosht roganjosh, haryali kabab, murgh malai tikka and murgh rehana. Lunch, from noon to 3 p.m. Is priced at Bt750++ per person, while dinner, from 6 to 10:30 p.m. is priced at Bt 1,390 ++ per person.
For more information or to make a booking, please contact 02 100 1234
e-mail: diningcgcw@chr.co.th
The Sukhothai Bangkok’s Colonnade Restaurant is making sure your brunch experience is even livelier now by paying host to the Mellow Motif Jazz Quartet, a group that combines an original, playful sound with lighthearted arrangements and has earned respect from both musicians and critics, garnering a loyal following of fans from across the region. The Mellow Motif Jazz Quartet includes guitar, bass, drums and a delightful vocalist. They will entertain you during the Sunday Brunch from noon till 3 p.m. The Sunday Brunch price is Bt2,700++ per person.
For more information and reservations, call 02-344-8888 or e-mail promotions@sukhothai.com
Dream Hotel Bangkok’s Flava Restaurant & Bar presents “Hot off the Grill,” a special promotion featuring various fresh grilled meat and seafood. Available for lunch and dinner, the menu includes grilled Australian rump steak, pork Normandy, grilled marinated chicken breast, roasted herb crusted seabass, and grilled fresh shrimps. Price starts from Bt250 net.
For more information, call 02 254-8500
e-mail: info@dreambkk.com
The Golden Palace Chinese Restaurant (Windsor Suites Bangkok on Sukhumvit 20) presents in December, the exotic flavor of shark’s fin soup, a time-honored Chinese culinary wonder. An age-old Asian favorite, this exquisite soup has never ceased to delight even the non-connoisseurs. Menahile, the hotels Windsor Suites Café will have a “Mussels Food Promotion” on the buffet spread. And at Japanese Restaurant your most wanted Japanese Set Menu, such as “Saba Steak Set” and “Salmon Steak Set,” returns this month to titillate the All-Nippon palate.
For more info and reservations, contact 02-262 -1234
DINNER: 5-Course Festive Set Dinner at Bt3,000++ per person (food only) | Bt3,800++ per person (inclusive wine or sake).
Call 02 690 9233 for more details.
From now until Jan. 31, 2013, GLOW Pratunam invites pasta lovers to come for the “Pasta Parade” promotion at Luna Sky Garden Cafe’. A wide selection of pasta with unique sauces such as spaghetti tom yum goong, spaghetti tom kha seafood, macaroni massaman, fettuccine butter chicken Indian style, penne with pesto sauce and many others will be available to enjoy. Pasta will be served with homemade bread and a glass of house wine or local beer; or with a cup of tea of coffee to finish your meal. Price is only Bt250 net per person, available everyday at 11 a.m. – 1 am.
For more information and reservations, contact 02-257-3999
e-mail: rsvn.pratunam@glowbyzinc.com
The Hub of Ramada Encore Bangkok (Sukhumvit Soi 10) is introducing its latest 3-course set menu offers, available now as an ongoing promotion for lunch and dinner for Bt650 net per person or Come 2 pay 1 (Bt325 net per person). The new set menu offers a choice of four distinctive cuisines, from European and Japanese to more exotic specialties. The Hub also boosts a fine selection of draught and imported lagers, martinis, cocktails and coffee specialties and is open daily from 6:30 a.m. to 11:30 p.m.
For more details or reservations, call 02-615-0999
e-mail: info@ramadaencorebangkok.com
For more information and reservations, call 02 247-0123, ext. 1810
A delectable range of festive gourmet choices and an array of joyful activities await at Grand Millennium Sukhumvit. On Christmas Eve at Atelier, the Christmas Dinner buffet is priced at Bt1,999 (adults) and Bt999 (children) inclusive of sparkling wines, house wines, beers, and juices and soft drinks. At Tapas Y Vino, price is Bt1,700 per person for a dinner prepared by Chef Joan Tanya Dot. New Year’s Eve at Atelier features a wide variety of cuisine at Bt2,499 for adults, Bt1,249 for children. Tapas Y Vino presents a Spanish set dinner menu at Bt1,900 per person to enjoy until the countdown. The hotel’s “Countdown Hat party” starts at 6 p.m. onwards.
For complete details on the hotel’s festive happenings, contact 02 204-4144.
On Christmas Eve, enjoy a traditional holiday buffet dinner of both Western favorites and Asian dishes at Patummat Restaurant. Price is Bt1,699 net per person with special “Come 4, Pay 2” offer available. Christmas brunch and dinner service the following day is available at Bt950 net (lunch) and Bt1,1550 (dinner). The “Final Countdown” festivities at the Garden Pavilion offers all the feast and cheers appurtenant to the activity at only Bt2,555 net per couple, or Bt1,285 net per person from 7 to 11 p.m. Countdown party is at Sapphire Bar.
For more complete details of the hotel happenings or reservations, contact 02 247-0123, ext. 1920 or 1810
www.sukosolhotels.com
The festive celebrations at The Square, Novotel Bangna features all the gourmet goodies and spreads of a lavish holiday buffet at only Bt1,190++ for adults, half price for children. On Christmas Day, the brunch is only Bt1,110++ for adults and half price for children.
More information and reservations at 02 366-00505, ext. 1432, 1431
Flames Restaurant of Centara Grand Mirage Beach Resort Pattaya (Pattaya) presents a variety of Russian dishes in BBQ buffet style every Wednesday Night/ Chef Ping prepares assorted meats and seafood, plus a salad bar, a free flow of vodka. Price is Bt1,399 net per person.
For more information and reservations, call 038-301-234, ext. 4272
Celebrate Christmas and welcome the New Year with a choice of delectable offerings from award-winning restaurants coupled with great entertainment at the Royal Orchid Sheraton Hotel & Towers. The hotel invites guests to reserve a table for the holiday festive celebrations at its outstanding outlets.
For more information on the festive happenings or reservations, call 02-266-9214
e-mail: event.rosh@sheraton.com
visit www.royalorchidsheraton.com
Shangri-La Bangkok recently held a “Meet the Chef” media dinner to present the new chef de cuisine, Omar Ugoletti, of its award-winning Italian restaurant, Angelini.
Chef Omar grew up in his father’s pizzeria in Marche, Central Italy; and as a child, the kitchen was his playground. The young Omar spent his weekends there doing a part-time job. With his father teaching him first how to make pizza, which later on inspired him to pursue further, the art and craft of cooking.
Upon reaching the right age, he enrolled in the Professional Hotel Institute in Panzini Senigalia, a school for hotel service and the restaurant industry, and continued to help during the weekends at his father’s pizzeria. After graduation, he decided to travel to London to see more of the world, still not knowing then what he wanted to do with his life.
It was there that he met an Italian chef, Franco Taruscio, who persuaded the young Omar to work at Bertarelli Restaurant, which is one of the most renowned restaurants in central London. Chef Omar’s formative years at Bertarelli were an eye-opening experience for him, and he was able to hone his culinary skills, as he had the opportunity to work with another 20 chefs and to prepare perfect dishes for everyone. He then decided that being a chef was the only job for him, and that he had to become a top chef one day.
Chef Omar believes that Italian food should be authentic and traditional; therefore, he uses only top quality and seasonal ingredients for his dishes. However, he still likes to bring some “fun” to his creations. Diners can see him using many herbs like thyme, marjoram, chives and tarragon, mostly in the summer, but he never overdoes it, as he does not want to hide the true taste of each ingredient. To continue with the “fun,” Chef Omar also likes to use flowers to decorate the plate. The orchid and the borage are his favorite flowers and they help to give a lively presentation to his dishes.
He never overcooks food and prefers to keep the original taste and flavor. There are many methods that he likes to use, for example, vacuuming, low temperature and slow cooking in order that the food has a good texture.
Chef Omar is great at cooking fish dishes, and his most recent restaurant experience in Italy was at a seafood restaurant. He also had a strong collaboration with the Michelin two-star Uliassi Restaurant and the Michelin two-star La Madonnina del Pescatore. For six years, he was the chef at Il Saraghino, the Michelin one-star restaurant. The restaurant also belongs to Jeunes Restaurateurs d’Europe.
After spending 13 years in Europe, Chef Omar moved to Hong Kong, where he worked with Umberto Bombana 8 at the Michelin three-star Mezzo Bombana Restaurant. And then the Ritz Carlton Beijing, prior to moving to Thailand and joined Shangri-La Hotel, Bangkok at the end of September.
Says Chef Omar, “Shangri-La Hotel, Bangkok has a reputation as a first-class luxury riverside hotel that provides unique Shangri-La hospitality and memorable guest experiences. I feel privileged to be a part of the Shangri-La family in Bangkok. I hope my dynamic and inspirational experience and my passion for cooking will bring Angelini to the next level of Italian dining.”
