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The highly-anticipated second edition of Asia’s first truly independent and authoritative guide to the region’s finest restaurants reveals that L’Atelier de Joel Robuchon (Hong Kong) is the best restaurant in Asia for 2009/2010
The long-awaited list of Asia’s Top 20 restaurants for 2009/2010 was revealed to a celebrity-studded crowd of some of Asia’s most celebrated chefs and restaurateurs, as well as regional and international food critics and journalists at The Fullerton Hotel Singapore this evening. It was a memorable red-carpet extravaganza for the 360 guests who gathered to acknowledge Asia’s Top 20 restaurants and the personalities behind them.
“Miele is proud to be the naming sponsor of a restaurant guide that brings you a fresh Asian perspective and showcases the best restaurants in Asia to the world,” says Mario Miranda, Managing Director of Miele Pte Ltd. “Over the past year, the inaugural edition of The Miele Guide has very visibly been able to draw the world’s attention to our region, and been able to undeniably demonstrate that the talent here is as good and creative and daring as that from anywhere else in the world. For many years ahead, we will continue to play a part in recognising the best in Asia’s restaurant industry, whose fierce passion and pursuit of excellence in their craft resonates with Miele.”
“The voters have spoken and the restaurants that have made it to this year’s Top 20 list, and the additional 430 that are included in The Miele Guide 2009/2010, truly deserve to be considered Asia’s finest restaurants,” says Pauline Ooi, Associate Publisher of Ate Media.
Leading Asia with the most number of restaurants in the 2009/2010 edition is Japan with 90, making Japan the best country in Asia in which to dine at present. This year, The Miele Guide website was made available in English, Traditional Chinese, Simplified Chinese, Japanese and Korean in order to reach out to a wider pool of Asian voters. And voters came from 98 countries across the world (up from 40 countries last year), amounting to over 19,000 registered voters casting over 98,000 votes.
Voters chose from a shortlist of 1,054 restaurants which had been selected by a panel of 85 of the most respected restaurant critics and food writers in Asia. In addition, 1,214 restaurants were nominated by members of the public. Over 2,200 restaurants from across Asia received votes, making the 450 restaurants that have made it into this year’s Miele Guide indeed a very select group; these are establishments that deliver true excellence and exceptional dining, in line with the tastes of Asian diners.
The list for 2009/2010 has revealed that, once again, the two best restaurants in Asia, as selected by the dining public in Asia as well as the region’s most respected restaurant critics, are still L’Atelier de Joel Robuchon (Hong Kong) and Iggy’s (Singapore). This year, however, these two well-loved, gastronomic gems have swapped places, with L’Atelier de Joel Robuchon (Hong Kong) proudly claiming the top spot.
And not only can Hong Kong lay claim to having the best restaurant in Asia this year, Hong Kong can also proudly say that, with five of the Top 20 restaurants in their territory-L’Atelier de Joel Robuchon, Yung Kee, Nobu, Caprice, and Fook Lam Moon-they are also home to some of the best restaurants in Asia.
However, the Top 20 list for 2009/2010 does not just return old favourites to the ranks of the elite. It has also propelled some fresh, new faces to exciting new heights. Newly helmed by Chef Andre Chiang, the revitalised Jaan par Andre (Singapore) has skyrocketed into the Top 20 list at fourth place with unique French nouvelle cuisine that balances creativity and inventiveness while maintaining the integrity and essence of each individual ingredient. Meanwhile, Ku De Ta (Bali), jumping in at ninth position, makes it clear that a great restaurant is not merely a culinary experience but a social one as well, and very social indeed is this sexy, tropical stunner that buzzes every night with the most beautiful people on the island.
However, Beijing Da Dong Roast Duck Restaurant, at number twelve, also shows us that restaurants which continue to maintain their high standards year in and year out will continue to draw huge support from generations of fans as well.
Therefore, this year’s results have underscored once again what was established last year: that what the Asian dining public defines as a ‘best restaurant’ is really one that they love to eat at for a whole host of reasons. And what is apparent is that some of the hallmarks that have defined great restaurants in other parts of the world are not what we, as Asian diners, value above all else. Few of the restaurants on this year’s Top 20 list are truly formal, fine-dining affairs. Some are busy, boisterous places, full of yelling waiters and laughing families. In fact, the casual far outrank the formal on the Top 20 list. What this suggests is that while Asian diners do appreciate high-end dining experiences, they appreciate other aspects of the restaurant experience more. Chief among these are comfort and consistency.
The Miele Guide is Asia’s first truly independent and authoritative guide to the region’s finest restaurants. It is written by expert food lovers who know and love Asia, and is the first restaurant guide to measure the best restaurants in the region by Asian standards. The slim, elegant and affordable guide is a must-have for every traveller, foodie and business person looking to dine well in Asia. The 2009/2010 edition is available at US$15 at www.mieleguide.com and will be on the shelves of all major bookstores across Asia from 1 October 2009.
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.
