The evolution and growing recognition of Asian cuisine on the global stage were the focal points of a talk show held just a day before the highly anticipated Asia 50 Best Restaurants event. The event brought together chefs, industry experts, and food enthusiasts to discuss the present and future of Asian gastronomy.
Since its inception in 2013, Asia 50 Best Restaurants has introduced some of the most remarkable dining establishments across Asia, offering a platform for culinary talent to gain international recognition. The rankings are determined by a panel of over 350 industry professionals. This year, Seoul was selected as the host city for the second consecutive year, following last year’s successful event.
The Asian Wave: Culinary Discussions and Insights
On the 24th, The Asian Wave event took place at the Floating Island Convention Hall in Seocho District, Seoul. During the event, notable chefs and industry officials discussed the rapid rise of Asian cuisine and its increasing prominence in the global culinary world.
Prominent chefs including Chef Fabricio Ferrari from Netflix’s Culinary Class Wars, Chef Vicky Cheng, owner of Wing in Hong Kong, Chef Pichaya ‘Pam’ Soontornyanakij from Bangkok, and Elia Park and Jay Khan shared their culinary philosophies and insights into trends specific to their countries.
The host of the event, Rachel, emphasized, “Asia has now become a culinary category that draws global attention beyond the region.” She noted that while there has always been interest in Asian cuisine, the current surge in global attention has been unprecedented.
Insights from Renowned Chefs
Chef Pichaya Soontornyanakij shared her perspective on Thai cuisine, stating, “Thai food has paralleled the history of the country,” explaining how cultural exchange and diversity shaped the evolution of the cuisine.
Chef Fabricio Ferrari also reflected on global trends, saying, “Over the past 10 years, restaurant-focused programs centered on the Western world have surged, and Asia is following that trend.” Regarding his experiences in Korea, he noted, “Participating in various food programs in Korea allowed me to experience the unique culture of ‘Jeong.'”
Sustainability and the Future of Asian Cuisine
Earlier in the day, a session led by William Drew, content director of Asia 50 Best Restaurants, featured discussions about the sustainable development potential of Asian cuisine. Joining him were Chef Ricardo Chaneton from Mono, Chef Tam Kwok Fung from Tam’s Seasons, and chefs Alex Sanchez and Malieka Watla from Americano.
The chefs agreed that Asian culinary culture is deeply rooted in respect for nature and resource conservation. They also highlighted how traditional cooking methods like fermentation and preservation align with sustainable practices.
Chef Su Kim Hook shared an exciting project, stating, “Currently, we are working on a project to transition O Jardin into an eco-friendly restaurant powered by solar and renewable energy.” This initiative reflects the growing interest in sustainability within Asian cuisine.
What’s Next: Asia 50 Best Restaurants Ranking
The much-anticipated Asia 50 Best Restaurants ranking will be announced around 8 p.m. on the 25th. The award ceremony will take place at 6 p.m. the same day at the Grand Hyatt Seoul in Hannam-dong. Last year, Mingles achieved the highest ranking for a local restaurant, securing the 13th spot.
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