theworlds50best.com/asia/en/asias-50-best-restaurants.html#t1-10 Asia's 50 Best Restaurants was launched in 2013 and takes in six voting regions: India & Subcontinent; South-East Asia – South; South-East Asia – North; Hong Kong, Taiwan & Macau; mainland China & Korea; Japan. The list is created by the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene.
But the chefs featured in this year’s roundup presented a lack of diversity, recognizing just four Asians in the top 10 restaurants, which you can check out below:
Gaggan; Bangkok, Thailand; Gaggan Anand Restaurant André; Singapore; chef-owner André Chiang Amber; Hong Kong, China; culinary director Richard Ekkebus 8 1/2 Otto e Mezzo Bombana; Hong Kong, China; Umberto Bombana Nahm; Bangkok, Thailand; David Thompson Narisawa; Tokyo, Japan; Yoshihiro Narisawa Nihonryori RyuGin; Tokyo, Japan; chef-owner Seiji Yamamoto Ultraviolet by Paul Pairet; Shanghai, China; chef-patron Paul Pairet Odette; Singapore; Julien Royer Burnt Ends; Singapore; Dave Pynt
Man andres restaurant is literally a 4 story box but his office is the most beautiful thing i have ever seen in my life aside from the dead octopus on his wall. Also bourdain is a ex junkie cuck and his wife cheated on him a fuckton and he has 0 Michelin stars so he can fuck off back to irrelevancey
Christopher Hall
underrated
Kayden Sanchez
It couldn't possibly be because whites were the better chefs, could it?
This is funny. White people are apparently better at cooking "exotic" food than those exotic people are. I remember hearing somewhere that alot of the exotic, ethnic foods were partially pioneered by whites anyways- something like whites introduced the spices to cooking in India or some shit. Can anyone with knowledge tell me more about this?
Camden Russell
Yes and no on the indian part its not that fact that whites introduced them but made proper use of them even gaggan and on the list talks about it a bit but the long and short of it is britbros made use of the masala blend and from that made tikka curries and and yeast leavened bread so when others joke about Britain having so many indian food places its ironic since they invented the majority of non hindu popular cuisine also special mention to scots inventing mullagatony soup
Angel Stewart
WE WUZ POOOOOOOOOOSSSS!!!
Charles Bennett
Portuguese took the chillis found in the new world to India
Spanish took pigs to Asia (via Mexico) too, many countries ate boar meat and the like but never farmed delicious pigs
The Age of Exploration is the most significant culinary event in history
His mother LITERALLY was an editor for the New York Times.
And here I thought he was just actually talented or with some kind of vision, but no, he;s just another coddled, connected Kike in sheep's clothing pretending to be a working stiff.
Easton Roberts
Women can't cook for shit. All the best chefs are white males. I have yet to meet a woman that can out cook me.
Matthew Jackson
Look at all those Asians.
Wyatt Hughes
He is a chosenite, so he is not a white male. Check your priviledge.
Leo Adams
OH MY GOD. Why don't these virtue-signalers kill themselves?
Logan Lopez
I just hate how these leftist Jews push these racial identity politics, like "White privilege", while claiming to not benefit from that because they're not "White" but Jewish.
Nathan Sanders
>But the chefs featured in this year’s roundup presented a lack of diversity They lack diversity because they weren't 100% Asian? Huh?
Justin Wood
Most of those chefs are probably at high-end restaurants which charge you through the nose. That's the sort of establishment that attracts food critics. Asians chefs typically run more of the mass-market sort of establishments that serve local food.
