Bangkok’s Gaggan crowned best restaurant in Asia for third time
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Bangkok’s Gaggan crowned best restaurant in Asia for third time

CHEF Gaggan Anand scored a hat-trick by topping the annual list of Asia’s 50 Best Restaurants for the third consecutive time.

According to Asia’s 50 Best, Gaggan “balances the soulfulness of Indian street food with hyper-modern cooking techniques to unrivaled effect”.

The restaurant’s 25-course tasting menu is written out entirely in emojis, and the meal includes a series of snacks and mains including the spherified Yoghurt Explosion, Indian sushi, charcoal prawn Amritsari, and uni ice cream in a miniature cone.

After his win, Chef Anand said, “I don’t think I have the best restaurant but I can guarantee that I have 67 people in my restaurant and all of the 67 are the best team that I ever worked with.”

Bangkok’s Gaggan crowned best restaurant in Asia for third time

Gaggan’s 25-couse tasting menu is as exciting as it is playful. Pic: Gaggan

He also told Bloomberg soon after finding out about his win, ““The first time I thought I was lucky, but last year I really worked hard, and here I am now today.”

Meanwhile, Singapore’s Restaurant André was named the second best restaurant in Asia, one place up from last year. Here’s the top ten in full:

  1. Gaggan, Thailand
  2. Restaurant André, Singapore
  3. Amber, Hong Kong
  4. 8-1/2 Otto E Mezzo Bombana, Hong Kong
  5. Nahm, Thailand
  6. Narisawa, Japan
  7. Nihonryori Ryugin, Japan
  8. Ultraviolet by Paul Pairet, China
  9. Odette, Singapore
  10. Burnt Ends, Singapore

The annual list is compiled based on votes of 300 food writers, critics and chefs who are asked about their best restaurant experiences in Asia.

Bangkok’s Gaggan crowned best restaurant in Asia for third time  Bangkok’s Gaggan crowned best restaurant in Asia for third time

Narisawa in Tokyo ‘brings nature to the plate’. Pic: Narisawa

According to Skift, food tourism is on the rise and tourists are willing to travel farther away from their hotels for a memorable meal, and they’re also more interested and willing to ask probing questions about the process behind the meal’s production.

The report added that “the more unique the culinary experience is, the more unique the travel and destination experience is”.

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