Odette in Singapore has taken top honours at the Asia’s 50 Best Restaurants 2019 awards ceremony, succeeding four-time winner Gaggan in the No.1 spot.
Asia’s 50 Best Restaurants announced its list, Odette in Singapore has taken top honours at the Asia’s 50 Best Restaurants 2019 awards ceremony, succeeding four-time winner Gaggan in the No.1 spot. Chef Julien Royer’s Odette claims the coveted titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Singapore.
Housed in the iconic National Gallery Singapore, Odette serves Asian-inspired modern French cuisine, each dish presented with impeccable style and characteristic perfection. Taking its name from Royer’s maternal grandmother, Odette earned Asia’s Highest New Entry Award in 2017 before debuting on The World’s 50 Best Restaurants list last year at No.28.
Moreover, India’s Indian Accent positioned 17 on the list. Indian Accent, rises two places to No. 17, returns as The Best Restaurant in India for a fifth successive year, which is head by chef Manish Mehrotra and Ministry of Crab in Colombo (No.35) is named The Best Restaurant in Sri Lanka for the fourth time.
Here is the list of Asia’s 50 Best Restaurants.
- Odette, Singapore
Recipe: Lemon Tart
Chef: Julien Royer
- Gaggan, Bangkok
Chef: Gaggan Anand
- Den, Tokyo
Chef: Zaiyu Hasegawa
- Sühring, Bangkok
Recipe: Hummersalat & Kastanien
Chef: Mathias Sühring & Thomas Sühring
- Florilege, Tokyo
Chef: Hiroyasu Kawate
- Ultraviolet by Paul Pairet, Shanghai
Recipe: VERY SEA SEA SCALLOP
Chef: Paul Pairet
- Mume, Taipei
Chef: Kai Ward Richie Lin Long Xiong
- Narisawa, Tokyo
Chef: Yoshihiro Narisawa
- Nihonryori Ryugin, Tokyo
Chef: Seiji Yamamoto
- Burnt Ends, Singapore
Recipe: 75 Day Dry Aged Wagyu
Chef: Dave Pynt
- The Chairman, Hong Kong
Chef: Danny Yip Kwok Keung Tung
- 8 1?2Otto e Mezzo Bombana, Hong Kong
Recipe: New Zealand Cherries and Chocolate.jpg
Chef: Umberto Bombana
- Mingles, Seoul
Chef: Mingoo Kang
- La Cime, Osaka
Chef: Yusuke Takada
Recipe: KawachiDuck
- Belon, Hong Kong
Chef: Daniel Calvert
- Gaa, Bangkok
Chef:
- Indian Accent, New Delhi
Chef: Manish Mehrotra
- Il Ristorante Luca Fantin, Tokyo
Chef: Luca Fantin
- Lan, Bangkok
Recipe: Grilled Ku beef and mangosteen salad with mint dressing
Chef: Bo Songvisava
- Le Du, Bangkok
Chef: Thitid Ton Tassanakajohn
- Amber, Hong Kong
Chef: Richard Ekkebus
- Nahm, Bangkok
Chef: Pim Techamuanvivit
- Sazenka, Tokyo
Chef:
- La Maison de la Nature Goh, Fukuoka, Japan
Recipe: Kyohou grapes,Makerel , Kumamoto Suizenji-Kyohou grapes, in them the broiled Makerel with Suize
Chef: Takeshi Fukuyama
- Sushi Saito, Toky
- L’Effervescence, Tokyo
- Jade Dragon, Macao
Recipe: Steamed Sliced Garoupa with Egg White Custard and Aged 'Huadiao' Wine
Chef: Tam Kwok Fung
- Paste, Bangkok
Chef: Bee Satongun
- Fu He Hui, Shanghai
Chef: Tony Lu
- Raw, Taipei
Chef: André Chiang Alain Huang Zor Tan
- Shoun Ryugin, Taipei
Recipe: Pre-Autumn Menu_Winter Melon, Taiwan Crab
Chef: Ryohei Hiedaseiji Yamamoto
- Jaan, Singapore
Chef: Kirk Westaway
- Les Amis, Singapor
Recipe: Omi beef with pommes soufflés & Sebastien Lepinoy's interpretation of a béarnaise sauce
Chef: Sebastien Lepinoy
- Vea, Hong Kong
Chef:
- Ministry of Crab, Colombo, Sri Lanka
Recipe: Pepper Crab.jpg
Chef: Dharshan Munidasa
- Wing Lei Palace, Macao
Chef:
- Neighborhood, Hong Kong
Chef: David Lai
- Lung King Heen, Hong Kong
Chef: Chan Yan Ta
- Nouri, Singapore
Chef:
- Waku Ghin, Singapore
Recipe: Marinated Botan Shrimp with Sea Urchin
Chef: Tetsuya Wakuda
- Toctoc, Seoul
Recipe: Charcoal grilled pigeon with rosemary smoke and sesame oil
Chef: chef hideaki sato
- Locavore, Bali, Indonesia
Chef: Eelke Plasmeijer , Ray Adriansyah
Recipe: Into the sawah
- Toyo Eatery, Manila
Chef: Jordy Navarra
- Seventh Son, Hong Kon
- Quintessence, Tokyo
- Dewakan, Kuala Lumpur
- Sugalabo, Tokyo
- Sorn, Bangkok
Chef: Supaksorn Jongsiri
Recipe: Sorn-The forest meets the sea
- Corner House, Singapore
Recipe: Interpretation of my favourite vegetable - Oignon doux des Cevennes
Chef: Jason Tan
- Ta Vie, Hong Kong
Recipe: Charcoal grilled pigeon with rosemary smoke and sesame oil
Chef: Hideaki Sato
