[ Food List]
榜單
我常被問“50佳”和“米其林”有什么區(qū)別，
我的標(biāo)準(zhǔn)答案是，
吃飯是一件私事，
你自己的口味才是最高級的標(biāo)準(zhǔn)。
這屆2025年度亞洲50最佳餐廳榜單頒獎，也是我連續(xù)幾年參與的最有溫度的一次。我先給大家捋捋目前這個榜單的梗概。
2025年度“亞洲50最佳餐廳”榜單已于2025年3月25日在韓國首爾君悅酒店舉行的現(xiàn)場頒獎典禮上揭曉，由Asia’s 50 Best Restaurants Academy “‘亞洲50最佳餐廳’評審委員會”票選產(chǎn)生。
委員會由超過350位具影響力且性別平衡的行業(yè)領(lǐng)袖組成，成員包括美食作家、食評家、主廚、餐飲企業(yè)家和亞洲烹飪專家。本年度榜單收錄來自16個亞洲城市的出色餐廳，彰顯杰出人才與卓越創(chuàng)新。
曼谷同名餐廳Gaggan由名廚Gaggan Anand開設(shè)，上升兩名登上榜首，勇奪“亞洲最佳餐廳獎”。該餐廳曾創(chuàng)下四度蟬聯(lián)“亞洲最佳餐廳獎”的紀(jì)錄。
包括我在內(nèi)的不少Gaggan（泰國曼谷）的粉絲，都為他們的重回第一高興。他在采訪時候說，深深知道手上的獎項有多重！
譚卉（中國澳門）這次躥升到亞洲第九，全場歡呼。大班樓（中國香港）和永WING（中國香港）為中國味道走向世界做出杰出貢獻，分別位列第二第三位，是實至名歸的。遇外灘成功晉級十四位，大陸第一。福和慧緊隨其后，蟬聯(lián)亞洲第一素食。蘭齋壓軸五十位，閃耀素食之光。Ling Long今年二十七位，102小館二十九位，兩位主理人都是新生代廚師的榜樣。Caprice（中國香港，十八位）、MONO（中國香港，二十四位）、Ando（中國香港，四十一位）借由國際化的表達，讓更多人了解中國的食材與風(fēng)土的混血可能性。
頒獎典禮時，我們一起懷念大家熱愛的菲律賓女廚師 Margarita Forés ，她是Asia's 50 Best Restaurants 2016年亞洲最佳女廚師。祝愿溫暖和愛隨亞洲味道傳遞到世界每一個角落，淚目！
今年特別獎：
亞洲最佳糕點師：Dej Kewkacha
待客藝術(shù)獎：Toyo Eatery
最佳新晉餐廳獎：Eatanic Garden
廚師選擇獎：Vicky Cheng
最佳進步獎：譚卉
亞洲最佳侍酒師：Kazutaka Ozawa
可持續(xù)餐廳獎：Locavore NXT
亞洲最佳女主廚：Chudaree ‘Tam’ Debhakam
標(biāo)志人物獎：Margarita Forés
最值得關(guān)注獎：Farmlore
The Asian Wave亞洲浪潮
頒獎典禮結(jié)果就在那，幾家歡喜幾家愁。我想重點說下今年我第一次來參加的#50BestTalks思想領(lǐng)袖論壇。面對面傾聽亞洲頂尖廚師們的交流，大家學(xué)習(xí)彼此的經(jīng)驗，分享理念與方向，是凌駕于整個榜單的別樣意義。
Gaggan Anand
2025年度“亞洲50最佳餐廳”No.1 -曼谷GAGGAN餐廳創(chuàng)始人及主廚
很多人都不知道，Gaggan Anand是專業(yè)鼓手出身。有人說他怪咖，有人說他老小孩，在他親吻榜單的一瞬間，我看見他的眼睛里有一絲閃爍。
It was not easy to see 47 year old guy crying again. Last time I cried, I was 37. History repeats. I do a full circle to learn my ways and to come back.
看到47歲的男人再次哭泣是很不容易的。我上一次哭是在37歲的時候。歷史重演。我等了一個周期來調(diào)整我的方式，然后重新回來。
You see, I was not moved by everything. It's normal for anyone. It was a blessing discussion. It has to read that. And do I take the bus? I took before doing something to make myself. The first thing we did was we made the restaurant as soon as small. The politics, we do only eight services because of the Senate service, we will be breaking it in one service. I can afford this association to do.
你看，并不是所有的事都打動了我。這對任何人來說都很正常。這是一次充滿祝福的討論。我們必須讀懂這個的深層意思。我要隨大流嗎？我會在“成為自己”之前做。我們做的第一件事就是盡快把餐廳做小。在政治方面，由于參議院的服務(wù)，我們只有八種服務(wù)，我們將在一種服務(wù)中打破它。我能承擔(dān)這個責(zé)任。（事實證明，任何食客最后在Gaggan都會去舔甜品盤子）。
Of course, a big part of my philosophy,or who is put together and right. Maybe it is a very old history, maybe it is a very old house. But is it? After me. And the usually the music doesn't have the color. It doesn't have a neighbor. Because that and sothat'scuisine we see will help. It's not right. That is very unusual. I’m happy.
當(dāng)然，我的哲學(xué)的很大一部分是，什么是凝聚力的來源。也許是一個很老的歷史，也許是一個很老的房子。但這是真的嗎？大家都跟著我。通常音樂是沒有顏色的。它沒有鄰居。因為這就是我們看到美食會有加強幫助?！斑@是不對的?！薄斑@很不尋常?！蔽衣牭胶芨吲d。
And I think this is what I interested. It's a restaurant in local community has a motivation. Small restaurants who cannot be in this big cities doesn't have the financial backing.
我想這就是我感興趣的。這是一家當(dāng)?shù)厣鐓^(qū)的餐館，要有一個（常來的）動機。不然小餐館不能在這個大城市，如果沒有資金支持的話。
That is a break from my restaurant. Mentally I have created a food theater, a food opera. You're going out there in New York. I went to this opera, the light the camera took me to my at all topic that I was the last person behind. I think I would do stupid things to the attention. I realize if I have to go back and it's over, if it finishes having a restaurant, they are not doing full of them where my society, there is a lot of people have to come, buy food, buy medal, and using rice.
一頓飯，這是我餐廳提供的“休息時間”。精神上，我創(chuàng)造了一個美食劇場，一場美食歌劇。想象一下，你去紐約（百老匯）了。你去了這場歌劇，燈光和鏡頭把你帶到了你的主題，你是最后排的人。我想，如果是我，我會做一些蠢事來吸引別人的注意。你會不會意識到，如果你必須回去，一切都結(jié)束了。如果我沒有一家餐館，食客不能在我營造的氛圍里做自己。有很多人必須用錢來，買食物，買榮耀。
其實為食客創(chuàng)造了一個全新的“場”，這是一個暫時的烏托邦，在2.5個小時內(nèi)幫大家逃離現(xiàn)實中的所有不快、壓力。
I think I work 10 times harder in last 10 years. I'm more international than ever. Because I know it's very heavy this rate of getting the best Information. It's not easy. And from tomorrow, everybody will judge me again, but this time I'm ready.
我認(rèn)為我在過去的10年里努力了10倍。我比以往任何時候都更加國際化。這個獎項的消息對我而言是非常沉重的。這并不容易。從明天開始，大家又會對我評頭論足，但這次我準(zhǔn)備好了。
Ricardo Chaneton
2025年度“亞洲50最佳餐廳”No.24 -香港Mono餐廳行政總廚
Ricardo Chaneton, a pentalingual native of Venezuela, grew up immersed in European and South American cuisine. After culinary school, he trained at the three-Michelin-starred Quique Dacosta in Spain, leading to a career-defining role at Mirazur in France, which was voted No.1 in The World’s 50 Best Restaurants 2019. He later became Executive Chef of the one-Michelin-starred Petrus at Island Shangri-La in Hong Kong, where he led an award-winning team for four years from the young age of 28.
Now at Mono, Chef Ricardo brings his eclectic mix of Italian and Venezuelan heritage to his Hong Kong restaurant, which is combined with his modern French training and creative flair. Mono was ranked No.27 in Asia’s 50 Best Restaurants 2024.
里卡多·查內(nèi)頓（Ricardo Chaneton）是委內(nèi)瑞拉人，會說五種語言，從小就沉浸在歐洲和南美美食中。從烹飪學(xué)校畢業(yè)后，他在西班牙米其林三星餐廳Quique Dacosta接受培訓(xùn)，在法國Mirazur餐廳奠定了職業(yè)角色，該餐廳被評為2019年全球50家最佳餐廳的第一名。后來，他成為香港香格里拉島米其林一星餐廳Petrus的行政總廚，從28歲開始帶領(lǐng)一支屢獲殊榮的團隊長達四年。
現(xiàn)在在Mono，主廚Ricardo將意大利和委內(nèi)瑞拉傳統(tǒng)折衷混合到他的香港餐廳，結(jié)合了他的現(xiàn)代法國培訓(xùn)和創(chuàng)意天賦。Mono在2024年亞洲50最佳餐廳中排名第27位，2025年是第24位。
甚至能說“廚房粵語”的他，讓我們對這個老外對亞洲的在地了解刮目相看。
We Mono's potatoes, corn, with dragon fruits, with cacao, with tomatoes, many taro yam root vegetables, and all of them, 90 % of them come from the America.
我們（拉丁美洲）食材只有土豆，玉米，火龍果，可可，西紅柿，很多根莖類蔬菜，所有這些，90%都應(yīng)該來自美國。
So for me, I don't have 100 % to go America to sort my ingredients. I can go to Taiwan as well to sort some amazing meals from latin america. I can sort from Japan . I can use very local ingredients, but yet don't miss or lose their authenticity and perfection of what we want to bring to the table, which is a generic flavors.
所以對我來說，我沒有百分之百地去拉丁美洲解決我的食材問題。我也可以去臺灣挑選一些拉丁美洲的美食。我可以從日本挑選。我可以使用非常當(dāng)?shù)氐氖巢?，但不會錯過或失去我們想要帶給餐桌的正宗和完美，拉丁美洲的烹飪技法是通用的。
So how can sustainable eating jump from the fancy table to the everyday place? Yeah, I knew things are expensive because they need to establish the market. Once you get productions a little bit higher, your crops producers a little bit more, your yields are lower, your practice is a little bit cheaper, technology cheaper, then the price is gonna go down.
可持續(xù)飲食如何可以從高檔餐桌跳到日常生活中呢？是的，我知道這些東西很貴，因為它們需要建立成熟市場。一旦你的產(chǎn)量提高了一點，你的作物生產(chǎn)者增加了一點，你的產(chǎn)量就降低了，你的實踐成本降低了，技術(shù)成本降低了，那么價格就會下降。
The sustainability practice practices today are kind of like a fine dining of the farming. You need to think about details, introducing things about how to make nutritious your soil without adding chemicals, how to do that.
今天的可持續(xù)發(fā)展實踐有點像農(nóng)業(yè)領(lǐng)域的高端餐廳干的事。你需要考慮細節(jié)，介紹如何在不添加化學(xué)物質(zhì)的情況下使土壤富有營養(yǎng)，以及如何做到這一點。
In general, this practice in hong kong, I would say, expensive, because the land is expensive, land rent is expensive. The soil is expensive. So again, sustainability is a concept very global, but you need to apply to where you are because this is everything Hong Kong is not the same in Paris. We changed a lot,because NanJing has a lot of land and his land is nearby the city.for shanghai, farm is very far away, so transportation is expensive.So this is something we need to understand. I think sustainability is expensive because land is expensive because transportation, rent, all the spaces of a warehouse where you put your machines are expensive. labor is a little expensive, more than other places, and that is something that increase the price.
總的來說，你認(rèn)為把我們的做法付諸實踐會不會很昂貴？在香港，我會說是的，因為土地很貴，土地租金很貴。土壤很貴。所以，可持續(xù)發(fā)展是一個非常全球性的概念，但你需要適用于你所在的地方，因為這是香港和巴黎不一樣的一切。我們改變了很多。又比如南京有很多土地，這些土地物產(chǎn)去上海方便又便宜。但上海農(nóng)場貨物運到交通樞紐卻要很遠路程，所以交通很貴。這是我們需要理解的。我認(rèn)為可持續(xù)性很貴，因為土地很貴，因為交通，租金，倉庫的所有空間都很貴，你放機器的地方都很貴，勞動力也有點貴，中國香港比其他地區(qū)要貴，這就是提高價格的原因。
I'm not the only chapter doing a lot of efforts in sustainability. There is no competition on this is a social responsibility that we have to put this level in regional table for the sake of the people that eat more healthy, but also for the community. Because being sustainable to support the community of farmers and people working on. That efforts that we're doing more since we open.
我們餐廳并不是唯一一個致力于可持續(xù)發(fā)展的部分。這方面不考慮競爭，這是一種社會責(zé)任，我們必須把出品水準(zhǔn)放在地區(qū)的餐桌層面上，為了人們吃得更健康，也為了共同的可持續(xù)社區(qū)。因為要可持續(xù)地支持社區(qū)的農(nóng)民和工作人員。自從開業(yè)以來，我們做了更多的努力。
Sustainability again is a big concept to talk about the food, is about materials, about chairs or tables about the world. Tomorrow, when we open, we create fake walls, the walls of the design is with recycle linens. We have implemented a water system that reduce the pressure of the water to spend this water. Electricity wise, we reduce as much as we can. But then in terms of socially, but also we're working with associations very good.
可持續(xù)發(fā)展是一個很大的概念，關(guān)于食物，關(guān)于材料，關(guān)于椅子或桌子，關(guān)于世界。明天，當(dāng)我們開門的時候，我們制作物料墻，設(shè)計的墻是用可回收的亞麻布。我們已經(jīng)實施了一個水系統(tǒng)，可以減少水壓來使用這些水。在用電方面，我們盡可能地減少。我們也很擅長與社團協(xié)作。
For example, since we open day one until today, we work with a company called blossom mines, is a florist company. They hire strong talents with the disabilities, and then they make them work, making flowers. So all the flowers in the restaurant is thanks to these people.
舉個例子，從我們開業(yè)的第一天到今天，我們和一家叫blossom mines的公司合作，這是一家花店公司。他們雇傭了有能力的殘疾人，然后讓他們工作，制作鮮花。所以餐廳里所有的鮮花都要感謝這些人。
Hong kong is good for the local food is good. I give you two strawberry, one from Italy, one from Hong Kong. I don't tell you where are you from. It's from italy. Very good. It's from Hong Kong. It's better than this one. And I tell you this isn't cool. This is italy what I mean. So it's also a perception of sometime, we're not proud where the things come from. We forget that the most important thing is the pilot. It's good or not. That's the question we need to ask.
香港很好，因為當(dāng)?shù)氐氖澄锖芎谩Ｎ医o你兩個草莓，一個來自意大利，一個來自香港。我不會告訴你從哪里來的。意大利的，很好。香港的，比這個更好。我告訴你，香港的聽起來一點都不酷。這就是我說采用意大利產(chǎn)區(qū)的意義。所以這也是一種看法，我們忘了，并不應(yīng)該為這些東西的來源感到驕傲。我們忘記了最重要的是運送的飛行員。是好是壞，這就是我們要問的問題。
We have typhoons, we have high immunity, but the farmers are doing an amazing job too. With the composed with a lot of our crop rotation to nourish the soil again to make this all very good again. The quality of the polling hong kong is getting very, very high little by little. For example, one of the best water cresses I try my life is in hong kong. I come from france, italy, switzerland, what a place i've been there. I've been the farmer, I take it myself. I tried Hong Kong one once and I say this is amazing, so you can find my things everywhere and you can find very good things
我們有臺風(fēng)，我們有很高的免疫力，但農(nóng)民也做了驚人的工作。通過我們的作物輪作來再次滋養(yǎng)土壤，使土壤再次變得很好。香港民意調(diào)查的質(zhì)量一點一點地變得非常非常高。例如，我一生中嘗試過的最好的西洋菜之一是在香港。我來自法國、意大利、瑞士，我去過不少好地方。我當(dāng)過農(nóng)民，我自己也這么認(rèn)為。我曾經(jīng)在香港試過一次，我說這里太棒了，所以你可以在任何地方找到我的東西，你可以找到非常好的東西。
When you do strawberries, sometimes very sour, sweet here, flavor here. For example, Japanese is very flavorful. But in the strawberry , i'm looking for a balance. I need acide need sweet and I need all flavor and it can be dry. One of the best I ever tried my life was in China. They took three, my life is so very within china.
當(dāng)你選草莓的時候，有時很酸，這里的很甜，有時候味道好，不能兼得在。比如，日本草莓非常有風(fēng)味。但在草莓肉里，我在尋找一個平衡。我需要酸的，甜的，我需要所有的味道，而且它可以是干的。我一生中最好的經(jīng)歷之一是在中國，我找到具備了三個優(yōu)點的草莓，我的生活已經(jīng)和中國分不開了。
When you replace you force things so much, and maybe the nature you force them as well. For example, we try to grow a cacao. We plan 15 trees, 4 years old now, they might have cacao from the 5 to 6 years， if they are healthy and very good. So we're working on it, but then that's the thing is you're trying to replace, you're trying to go push it, but you're trying to adapt. I think growing vegetables from the American new ones that doesn't exist in Asia is a way to work as well. Try to adapt to the soil and all that without forcing too much without chemicals is natural growth. Good, we will find something else.
當(dāng)你替換的時候，你強迫了很多東西，也許你也強迫了自然。例如，我們試著種可可樹。我們計劃種植15棵樹，現(xiàn)在已經(jīng)4歲了，如果它們很健康，在5到6歲的時候可能會有可可。所以我們在努力，但問題是你要嘗試取代它，你要嘗試推動它，但你要嘗試適應(yīng)它，要一些時間。我認(rèn)為種植亞洲不存在的美國新蔬菜也是一種有效的方法。試著適應(yīng)土壤，所有這些都是自然生長，不需要太多的強迫，不需要化學(xué)物質(zhì)。目前很好，我們還會找到別的。
Tam Kwok Fung譚國鋒
2025年度“亞洲50最佳餐廳”No.9-澳門譚卉餐廳行政總廚
Beginning his culinary career in his native city of Hong Kong at the young age of 16, Chef Tam spent much of his youth honing his skill for the culinary arts. With over 30 years of experience, he has worked in restaurants across Asia, including six years as Executive Chinese Chef at The Peninsula in Bangkok. Throughout his career he has cooked for politicians and royal families and won a gold medal in the World Champion of Chinese Cooking competition. Chef Tam also made his mark at the renowned Jade Dragon in Macau.
Chef Tam now brings his mastery of Cantonese cooking to Chef Tam’s Seasons at Wynn Palace. Seasonal ingredients take centre stage, with the menu changing according to the 24 solar terms of traditional Chinese wisdom. The restaurant (previously known as Wing Lei Palace) was ranked No.36 in the 2019 ranking of Asia’s 50 Best Restaurants and in 2024, the restaurant was awarded The Best Restaurant in Macau in Asia’s 50 Best Restaurants.
16歲時，譚廚師在他的家鄉(xiāng)香港開始了他的烹飪生涯，他年輕時花了很多時間來磨練他的烹飪藝術(shù)技能。他擁有超過30年的經(jīng)驗，曾在亞洲各地的餐廳工作過，其中包括在曼谷半島酒店擔(dān)任6年的中餐行政總廚。在他的職業(yè)生涯中，他為政治家和皇室烹飪，并在世界中國烹飪冠軍比賽中獲得金獎。譚總廚還在澳門著名的譽瓏軒餐廳留下了自己的印記。
譚廚師現(xiàn)在把他對粵菜的精通帶到了永利皇宮的“譚卉”餐廳。當(dāng)季食材占據(jù)了中心位置，菜單會根據(jù)中國傳統(tǒng)智慧中的24節(jié)氣而變化。該餐廳（前身為永利宮）在2019年亞洲50最佳餐廳中排名第36位，并于2024年在亞洲50最佳餐廳中獲得澳門最佳餐廳。2025年“譚卉”躍升為第9位，并獲得最佳進步獎。
因為環(huán)境變化帶來的部分食材消失。譚師傅所在的澳門永利集團本來就有更新機制，本來定期就會有更新，不同產(chǎn)區(qū)也會有資料。
但他也遺憾一些老廣味道的消失。比如天然野生的一些食材，少到變成保護動物，就不能食用了。比如荷花雀不能吃，以前是很自然易得的產(chǎn)物，跟法國圃鹀差不多，因為蒙頭巾吃。當(dāng)然現(xiàn)在就不能再出現(xiàn)在餐桌上面，但它是因為環(huán)保的問題，因為一些動物保護的原因。
我其實好多年了，我用的食材，比如說魚，每一天的推薦都是澳門本土的，local source的?；旧厦刻煳叶加凶鲆恍┖ｕr產(chǎn)品的推薦。環(huán)保的問題恐怕還有一些路要走。田雞也是，國內(nèi)田雞很多。廣東是人工養(yǎng)殖的可以，但是真正野生的是不行的。
比如蔬菜，我們拿過來的都是精華，而且我們在做廣東菜，有大部分的中餐我覺得都會做到一點是比如說head-to-tail，我們都可以很充分的利用。比如說一只雞我們就用不同的一片肉來做不同的產(chǎn)品，當(dāng)然我們用的都是很自然的處理的手法，比如說在餐廳的一些餐單，我們有一個魚的骨頭，會每天早上留下用來熬湯用，就上我們單點菜牌跟每日產(chǎn)品的一部分。
有一些特別需要隨換季節(jié)菜單更換的舊餐盤，澳門永利會用很低的價格來向員工去賣。其實有一些酒店倉庫就直接會賣出去。
國內(nèi)很多高端餐飲都開始關(guān)注有機農(nóng)業(yè)，還有關(guān)注可以追溯的這些食材源頭。澳門永利已經(jīng)有了成熟的機制，譚師傅認(rèn)為當(dāng)然首先是那些供應(yīng)商有他們的認(rèn)證，certified的一個證明，然后基本上每小于一個月，比如說酒店會在半個月左右定期開會討論。采購部會給餐飲部門一些新的供應(yīng)商的資料，然后讓每一個部門的廚師來考慮，來行動。所有供應(yīng)商確實是要求很高的。
有機其實有兩方面，一是有機是絕對的，沒有其他的添加，還有一個就是無害，無公害的，其實我們都有用。
歐洲很多餐廳，它會有一些類似于小農(nóng)的扶持政策，有一些本地的東西。譚師傅表示在澳門小農(nóng)還沒有成氣候，但是在香港應(yīng)該是有的，比如說在新界有這樣的活動，在市場上也有不少。在我們來講就有一部分是從中山來，中山就在澳門附近就一個小時不到，一些食材澳門永利都有用。
Alex Sanchez & Mallyeka Watsa
2025年度“亞洲50最佳餐廳”No.71 - 孟買Americano餐廳聯(lián)合創(chuàng)始人
Alex Sanchez, a San Francisco native, is renowned for his creative and refined, yet approachable style of cooking. Sanchez trained under several top chefs and graduated from the Culinary Institute of America. Aged 26, he moved to Mumbai to open The Table, Mumbai’s game-changing fine dining destination. He later launched Magazine Street Kitchen, a culinary arts studio and state-of-the-art kitchen alongside Mag St Bread Co, Mumbai’s first wholesale supplier of fine breads and viennoiserie.
Mallyeka Watsa has been immersed in the restaurant industry since she was a child, as granddaughter to famed Indian cookbook author Premila Lal (a.k.a. Kiki Watsa). Upon graduating from E?cole Ferrandi, a prominent culinary institute in Paris, she honed her craft in the kitchens of La Patisserie by Cyril Lignac and Rose Bakery. Mallyeka also co-created Ayca, a luxury skincare brand found in some of India’s finest eco-luxe resorts.
Alex Sanchez and partner Mallyeka Watsa co-founded Americano in March 2019, bringing an international dining experience to South Bombay. Americano has been a go-to for creative cuisine and cocktails in Mumbai’s Kala Ghoda arts district. With high ceilings and fluted glass windows, the elegant space sets the stage for Sanchez’s dishes, which includes handmade pizzas and pasta. The restaurant was ranked No.61 in Asia’s 50 Best Restaurants 2024.
亞歷克斯·桑切斯（Alex Sanchez）是土生土長的舊金山人，以其富有創(chuàng)意、精致而又平易近人的烹飪風(fēng)格而聞名。桑切斯師從幾位頂級廚師，畢業(yè)于美國烹飪學(xué)院。26歲時，他搬到孟買開了The Table，這是孟買改變游戲規(guī)則的高級餐飲目的地。后來，他與孟買第一家高檔面包和維也納雜燴批發(fā)供應(yīng)商Mag St Bread Co一起創(chuàng)辦了烹飪藝術(shù)工作室《雜志街廚房》（Magazine Street Kitchen），這是一家最先進的廚房。
Mallyeka Watsa從小就沉浸在餐飲行業(yè)，她是著名印度食譜作家Premila Lal（又名Kiki Watsa）的孫女。從巴黎著名的烹飪學(xué)院école Ferrandi畢業(yè)后，她在La Patisserie by Cyril Lignac和Rose Bakery的廚房里磨練自己的手藝。Mallyeka還與人合作創(chuàng)建了Ayca，這是一個高端護膚品牌，在印度一些最好的生態(tài)豪華度假村可以找到。
Alex Sanchez和合伙人Mallyeka Watsa于2019年3月共同創(chuàng)立了Americano，為南孟買帶來了國際餐飲體驗。在孟買的Kala Ghoda藝術(shù)區(qū)，Americano一直是創(chuàng)意美食和雞尾酒的首選之地。高高的天花板和有凹槽的玻璃窗，優(yōu)雅的空間為桑切斯的菜肴奠定了基礎(chǔ)，其中包括手工披薩和意大利面。該餐廳在2024年亞洲50最佳餐廳中排名第61位。
Managing the employee is the most important thing for the restaurant of the hospitality to. We have to take our labor practices face seriously at a restaurant. We have like 8 hours or 5th. We have 5 days, a week. We close for 2 days. We pay like higher wages, because we both actually like work in the industry. So we understand that if you can burn out really easily, a lot of things that we see people working for 2-3 years, and then they just don't want to work in the industry anymore.
在餐館里，我們必須認(rèn)真對待我們的勞動行為。我們有8個小時的時間。我們一周有5天。我們關(guān)門兩天。我們付更高的工資，因為我們都喜歡這個行業(yè)的工作。所以我們明白，你真的很容易精疲力竭，我們看到很多人工作了2-3年，然后他們就不想再在這個行業(yè)工作了。
So like tired, we find that we have like a better employee retention rate by closing, by having like shorter days by giving them paid vacations. I think there are. So we will be that if we don't want the industry to become like robots, we have to like give them better. Next time you look living.
就像累了一樣，我們發(fā)現(xiàn)通過縮短工作時間，給員工帶薪休假，我們的員工保留率更高。所以如果我們不想讓這個行業(yè)變得像機器人一樣，我們就必須給他們更好的。下次你看起來有活力。
Our colleagues think we're crazy, because we would have a really busy restaurant, so we could definitely fill it 7 days a week. But we don't think that it's gonna be sustainable like that.
我們的很多同事都覺得我們瘋了，因為我們有一家非常繁忙的餐廳，我們絕對可以一周7天滿座。但我們不認(rèn)為它會像那樣持續(xù)下去。
Yeah, I for me all my training, which was primarily admission star restaurants was you wake up at 7:00 in the morning, you get to work by 8 o'clock. You and service at 1:00 in the morning, clean, get home by 3:00 in the morning. You sleep 4 or 5 hours and then you do the thing all over again. And when you're young and you have the energy to do that, you feel proud that ii can do this, but it's actually very backwards way of thinking, because as you're working your body into the ground, you're getting less performance.
對我來說，我所有的訓(xùn)練，主要是在星級餐廳接受的訓(xùn)練是早上7點起床，8點開始工作。你服務(wù)在凌晨一點，清潔，在凌晨三點回家。你睡四五個小時，然后再重復(fù)一遍。當(dāng)你年輕的時候，你有精力做這件事，你會為自己能做這件事而感到自豪，但這實際上是一種非常落后的思維方式。因為當(dāng)你把身體投入到工作時，你會表現(xiàn)疲態(tài)。
We are demanding of our team, but we expect them to achieve what they need to in 8 hours. Fine. Maybe sometimes they come a little early because they want to. But we don't require that of them because we know that it's not a sustainable lifestyle, right? And so unfortunately, right now, our industry has this this reputation for I was gonna say toxic work environment and all these things I want to see a lot of that is probably just lack of sleep, right? And being really cranky, right?It doesn't make a lot of sense financially.
我們對我們的團隊要求很高，但我們希望他們在8小時內(nèi)完成他們需要完成的任務(wù)。也許有時候他們來的早一點是因為他們想這么做。但我們不要求他們這么做，因為我們知道這不是可持續(xù)的生活方式，對吧？不幸的是，現(xiàn)在我們的行業(yè)有這個名聲，我想說的是有毒的工作環(huán)境，所有這些我看到的很多事情可能只是睡眠不足，對吧？這在經(jīng)濟上沒有多大意義。
Some of our guests they do know that I would say an amazing standard for labor practices and they appreciate that. They say that we appreciate that you don't just treat your team a like a tool to be used.
我們的一些客人他們確實知道，我會說這是勞動實踐的驚人標(biāo)準(zhǔn)，他們對此表示贊賞。他們說我們很欣賞你不只是把你的團隊當(dāng)作一個工具來使用。
So if you've made a mistake, you're gonna hide them from the show. And that's probably gonna reflect in a dish that it gets received. Right? So when there's an open environment, you don't think that you're gonna be screened at. Because you made a mistake and you admit your mistakes and you correct them a it's a really good system. It's something that I had to learn, because I when I was younger, I was definitely crazy chef.
所以如果你犯了錯，你要把它們藏起來。這可能會反映在被接收的盤子里，對吧？所以當(dāng)有一個開放的環(huán)境時，你不會認(rèn)為你會被篩查。因為你犯了錯誤，你承認(rèn)你的錯誤，并改正它們，這是一個非常好的系統(tǒng)。這是我必須學(xué)習(xí)的東西，因為年輕的時候，我絕對是一個瘋狂的廚師。
And we decided before we opened that we would have a kind of work culture where people would be, except that would be respected, that everything would be very professional. There be no screening, no foul language, any of these kinds of these kind of things that are very typical in kitchens.
我們在開業(yè)之前就決定，我們要有一種工作文化，在這種文化中，除了要受到尊重之外，一切都要非常專業(yè)。沒有篩選，沒有臟話，沒有任何這些在廚房里很常見的事情。
We would not use old ingredients to cook for the team.The food that we cook for our team is that all those ingredients are ordered for that. That's totally separate.
我們不會拿廚房邊角料做員工餐。我們員工餐食材是專門分開的。這和餐廳食材完全是兩碼事。
When I'm creating a dish. I don't just think I'm gonna make this one dish perfect and then all the scraps and everything I'm gonna throw out or I'm gonna feed it to the team. I think now I need to create another dish that's gonna utilize all the other trimmings.
當(dāng)我創(chuàng)作新菜，我肯定不會做單一完美菜肴的計劃，然后扔掉所有殘渣，喂給員工。我會想創(chuàng)造另一道菜肴，余料用到配菜上。
Over the last time, I've been in India now for 15 years, I think over the last 15 years, it's been my my goal to forge as many relationships with farmers as possible, so that rather than getting all of our ingredients from one large company that grows with fertilizers and pesticides that I have my tomato person.
上次，我在印度待了15年，我想在過去的15年里，我的目標(biāo)是與農(nóng)民建立盡可能多的關(guān)系，這樣我們所有的原料就不會從一家使用化肥和殺蟲劑種植的大公司那里得到，我們擁有小農(nóng)番茄供應(yīng)鏈。
And volume is the enemy of quality. So we really like to work with small farmers who have the same shared beliefs that we do. And they're very open minded to growing the specialized ingredient schools. So we're quite lucky in that sense, but it's taken a long time, 15 years is a long time.
數(shù)量是質(zhì)量的敵人。所以我們真的很喜歡和那些和我們有著共同信念的小農(nóng)戶合作。他們對發(fā)展專門的食材學(xué)校持開放態(tài)度。從這個意義上說，我們很幸運，但這花了很長時間，15年是很長的一段時間。
Kim Hock Su
2025年度“亞洲50最佳餐廳”No.100 - 檳城Au Jardin餐廳創(chuàng)始人及總廚
Born and raised in Penang, Kim Hock Su honed his craft in the UK, working at some of its finest gastropubs before earning recognition in Taiwan as San Pellegrino’s Best Young Chef Semi-Finalist in 2016. Su opened Au Jardin in his hometown in 2019, a French-inspired restaurant that became one of Malaysia’s first Michelin-starred establishments in 2022. Su also co-created and devised the menu for Un Poco Loco, a Spanish tapas eatery in Penang.
At Au Jardin, he is a strong advocate for local artisans and farmers, striving to empower small-scale producers while championing sustainability. Currently, he is working on an initiative to transition the restaurant to solar and renewable energy. Committed to shaping the future of Penang’s food industry, Su also mentors and shares his culinary expertise with young aspiring chefs.
Kim Hock Su在檳城出生和長大，在英國磨練了自己的技藝，在2016年獲得臺灣圣培露最佳青年廚師半決賽的認(rèn)可之前，他曾在英國一些最好的美食酒吧工作。Su于2019年在家鄉(xiāng)開了Au Jardin餐廳，這是一家法式風(fēng)格的餐廳，于2022年成為馬來西亞首批米其林星級餐廳之一。他還與人共同創(chuàng)作并設(shè)計了檳城一家西班牙小吃餐廳Un Poco Loco的菜單。
在Au Jardin，他是當(dāng)?shù)毓そ澈娃r(nóng)民的堅定倡導(dǎo)者，在倡導(dǎo)可持續(xù)發(fā)展的同時，努力賦予小規(guī)模生產(chǎn)者力量。目前，他正在開展一項倡議，將餐廳轉(zhuǎn)變?yōu)樘柲芎涂稍偕茉?。致力于塑造檳城食品行業(yè)的未來，Su還指導(dǎo)和分享他的烹飪專業(yè)知識給年輕有抱負(fù)的廚師。
我們出現(xiàn)最大的問題就是我們的蔬菜還有我們的水果都會往新加坡去，因為新加坡有辦法以三倍的價格來供我們這里。只是我覺得那個時候的他們都是會量產(chǎn)，因為這些蔬果類的最終都會去到超市。所以他們針對品質(zhì)也不會要求太多，只是對這些方面其實影響還是很大，因為他有辦法長期的有這個生意。其實我覺得現(xiàn)在馬來西亞是處于一個餐廳已經(jīng)開始在起來了，所以更多人要求的不是量。
中國的話會有一些高端餐廳，為了撐起這個價格，會有一些貴價食材。貴價食材其實在馬來西亞的話，現(xiàn)在比較復(fù)雜的問題就是人家不會進來，因為他要吃鵝肝，而他今天選擇來這家餐廳，還是選擇來我們餐廳，是因為要吃廚師的風(fēng)格。現(xiàn)在貴價食材已經(jīng)變太普遍了，你要去哪里都可以吃。
小農(nóng)食材一定比普通的食材還要貴。我們用堆肥的方式去做這個東西，而不是最方便的肥料的時候，這些會把他們的食材成本拉高。其實我覺得更重要的是好像說那天有朋友從大陸過來，他覺得說胡蘿卜為什么沒有胡蘿卜的味道，最好的證明就是你用化學(xué)肥料跟你用最傳統(tǒng)的方式去耕種還是會有差。所以我覺得現(xiàn)在貴價的食材已經(jīng)不是只有康養(yǎng)才成為貴的，而是用local的最好的方式去耕種的食材才是更重要的。
其實一直以來我們的烹飪方式，會一開始從頭到腳，所以這個東西對我們來說不是一個新的原因。針對發(fā)酵這個東西也不是一個新的東西，也是一直以來我們有在做，只是我們沒有去推廣，我們沒有對外去跟人家說，我這個是印度的。就是為了生存，因為以前的人會比較簡約節(jié)儉。
我們也不想為了做而做。我們餐廳可以多給到30%到40%的價格，今天跟我們的供應(yīng)商說，你們送貨的時候不可以有一次性的塑膠袋，他們?yōu)榱艘鑫覀兊纳?，他們還是會跟著我們的要求去做這個東西。
好像我剛剛說的是一個很小的事情，我覺得只有一句話，只是影響的東西會是更大的，當(dāng)然這不只是影響想要提供這些貨給我們的人，它也會影響我們的義務(wù)。這些剛剛出道的，他覺得為什么餐廳會有這個規(guī)定？你要送東西來，不可以有一次性的塑膠，就是一個很小的決定，但影響其實蠻大的，我覺得會。其實現(xiàn)在當(dāng)今的城市生活里面談這些是非常昂貴的事情，它需要你付出更多的成本。
我覺得這幾年來你會看到說以前大家吃生蠔得法國的。我覺得近三年來，我們有辦法去改變這個東西，就是檳城現(xiàn)在吃生蠔一定要吃local的，因為新鮮，我覺得這個東西就是勝在新鮮。你可以法國過來，但已經(jīng)浪費了至少3~5天。所以，在馬來西亞永遠都吃不到法國生蠔的味道。
所以我們現(xiàn)在做很多活動去怎么影響農(nóng)夫還有這些family去做一個更好的決定。因為馬來西亞一直是三線國家，更重要的就是先充饑，所以政府的理念一直以來是要種多，不是要種好。我覺得我們的立場就是因為我們有辦法支付這樣的價值，然后我們有辦法再回饋去給農(nóng)夫，我們就有辦法影響他們耕種的辦法。
William Drew
世界50佳內(nèi)容總監(jiān)
William is the Director of Content at 50 Best, the organisation behind Asia’s 50 Best Restaurants. Prior to joining 50 Best, he was a journalist and editor for more than two decades, spanning business-to-business and consumer magazines, as well as national newspapers. He is a former editor of style magazineArenaand continues to write and comment on food and restaurants in the UK and international media. He oversees all content at 50 Best, including the creation of the lists, talent liaison and digital output, and is a lead spokesperson for the brand.
威廉是50 Best的內(nèi)容總監(jiān)，該組織是亞洲50最佳餐廳的幕后推手。在加入50 Best之前，他是一名記者和編輯，工作了20多年，涉及企業(yè)對企業(yè)和消費者雜志以及全國性報紙。他是時尚雜志Arena的前編輯，并繼續(xù)在英國和國際媒體上撰寫跟評論食物和餐館。他負(fù)責(zé)50 Best的所有內(nèi)容，包括榜單的創(chuàng)建、人才聯(lián)絡(luò)和數(shù)字輸出，他還是該品牌的首席發(fā)言人。
A whole fashion style of dining. Whereas I think this is part of what has changed in the gastronomic world is that premium dining and sustainability have come together and can work together. Whereas traditionally, as she said, they were at opposite ends of the spectrum because the notion of what makes something luxurious or premium has changed. And it's no longer about just taking this 20 part of the ingredient, for example, and just using that this luxury and using all ingredients and humble ingredients as well, you can premium that experience because people are much more interested in the eating experience than how exclusive the piece of fish or whatever it may be is on the plate for people with the holistic experience.
一種時尚的就餐風(fēng)格。然而，我認(rèn)為這是美食世界發(fā)生變化的一部分，因為優(yōu)質(zhì)餐飲和可持續(xù)性已經(jīng)結(jié)合在一起，并且可以一起共利。而傳統(tǒng)上，他們是在光譜的兩端，這是因為什么是奢侈品或高級的概念發(fā)生了變化。舉例來說，它不再僅僅是拿這20個部分的食材，只是使用這種奢侈的所有食材和卑微的食材，而是你可以增加你的體驗，因為人們更感興趣的是吃的體驗而不是一塊魚或盤子里的任何東西帶給整體體驗的獨特。
Part of it comes from the chefs and restaurants themselves, but part of it comes from the public wanting a different style of dining in a different a business model that is also more people oriented.
部分原因是廚師和餐廳本身，但部分原因是公眾想要一種不同的餐飲風(fēng)格，一種不同的商業(yè)模式，這種模式也更以人為本。
One of the other elements of sustainability that I think is very important. It's not just about no waste or the environment or where you're sourcing your products. It's about how you're looking after people, whether be people in your team or people in the community. The restaurants are at the heart of many communities. If they can interact with that community and have social interaction, maybe social initiatives to help that community will bring people from the community into their workplace, then that's a really crucial part. The biggest sustainability picture, change your landscape.
我認(rèn)為可持續(xù)發(fā)展有另一個重要因素。這不僅僅是關(guān)于不浪費或環(huán)境或你采購產(chǎn)品的地方。這是關(guān)于你如何照顧別人，無論是你的可持續(xù)團隊成員還是社區(qū)成員。這些餐館位于許多社區(qū)的中心。如果他們能與社區(qū)或社會互動，也許能幫助大家都健康生活，也讓環(huán)境更好。最大的可持續(xù)發(fā)展圖景，是改變你的環(huán)境。
I think we have a responsibility. We don't just produce a list of restaurants. The interest in the list has given us an opportunity to do events like this events, like the best talks.
我認(rèn)為我們有責(zé)任。我們不只是創(chuàng)造一份餐飲榜單。人們對這份榜單的興趣給了我們一個機會去做像這樣的活動，比如這次的演講。
But a couple of things that are important, I think, do we focus on heritage ingredients and indigenous ingredients and the pride in those ingredients? Dining is not something that comes from Europe or elsewhere. It can still be from the ingredients that are outside your door. In Japan, this is obviously very established, but in other parts of Asia has not necessarily been as established. I would say, think there's a technology is helping if we're talking about those big cities and technology is helping in terms of the ability to grow product in the city as well.
我認(rèn)為有幾件事很重要，我們是否關(guān)注傳統(tǒng)食材和本土食材，以及對這些食材的自豪感？飲食不是來自歐洲或其他地方，它仍可能是來自家門口的食材。在日本，這顯然是非常成熟的，但在亞洲其他地區(qū)卻未必如此成熟。我想說的是，如果我們談?wù)撃切┐蟪鞘?，技術(shù)是有幫助的，技術(shù)也提高城市發(fā)展本土產(chǎn)品的能力。
I think when chefs open restaurants in different parts of the world more and more, you see them engaging with properly with the local where with the location of where they are. It used to be again that let's say you got a celebrity share for nature. They just replicate their famous dishes in one country and another. That doesn't happen anymore. I take my record as an example. He has a restaurant in Bangkok, restaurant, Singapore, restaurants in different parts of Asia. But in each one is looking at the local market very carefully, looking at the sourcing, looking at the ingredients, looking at the seasons. He doesn't just bring the menu in France and bring it to to bankrupt. It was a very different approach.
我認(rèn)為，當(dāng)廚師們在世界各地越來越多地開餐廳時，你會看到他們與當(dāng)?shù)氐娜撕芎玫叵嗵?，與他們所在的地方很好地相處。過去自然的是名人分享，他們只是在一個國家和另一個國家復(fù)制他們的名菜。這種情況不會再發(fā)生了。我以我的記錄為例。他在曼谷開了一家餐廳，在新加坡開了一家餐廳，在亞洲各地都有餐廳。但每個人都非常仔細地研究當(dāng)?shù)厥袌?，研究采購，研究原料，研究季?jié)。他不只是把菜單帶到法國，然后滅亡。已經(jīng)是一個非常不一樣的方式了。
我喜歡這個《The Asian Wave》(亞洲浪潮)的主題名字，世界美食潮流風(fēng)向向東吹的今天，這讓我熱血澎湃。
亞洲，勢不可擋。談全球餐飲可持續(xù)時，我們聊發(fā)酵、物盡其用的whole food、食材多樣化選擇…聽起來洋氣，其實都是亞洲骨子里和土地上自然的事。
幾個世紀(jì)以來，在整個亞洲，可持續(xù)發(fā)展一直是一種生活方式。而對全球，可持續(xù)性不僅是一種更有利于生態(tài)的趨勢，而且是一種根深蒂固的文化價值。從全動物烹飪到季節(jié)性飲食和發(fā)酵，足智多謀是烹飪傳統(tǒng)中根深蒂固的一部分。如今，廚師們正在將這些久經(jīng)考驗的技術(shù)現(xiàn)代化。用古老的智慧創(chuàng)造出創(chuàng)新的、可持續(xù)的菜肴。
隨著生態(tài)意識餐飲的興起，亞洲各地的廚師們正在突破界限，推出以植物為基礎(chǔ)的菜單、碳中和的廚房和可持續(xù)發(fā)展的概念。從采購超本地化的食材到重新思考食物浪費，未來的餐飲將比以往任何時候都更加環(huán)保。
從左到右的嘉賓：
1. Vicky Cheng，香港Wing餐廳創(chuàng)始人及總廚
2. Pichaya ' Pam ' soontornyanakij，曼谷Potong餐廳創(chuàng)始人及總廚
3. Ellia Park，紐約Na:eun Hospitality創(chuàng)始人
4. Jay Khan，香港和上海Coa創(chuàng)始人，以及香港The Savory Project創(chuàng)始人
5.法布里齊奧·法拉利（Fabrizio Ferrari），教授、youtube創(chuàng)作者、首爾Fabri廚房創(chuàng)始人及總廚
Asia's 50Best主廚演講日，午餐是由韓國MINGLES領(lǐng)銜下的韓國料理浪潮領(lǐng)軍餐飲共同呈現(xiàn)：MUOKI、HARRIS、ORIGINAL NUMBERS、PERIGEE、DRESDEN GREEN、P?TISSERIE M?R、BAR CHAM、Hangwa Miuisik、MANNADANG…各國食評家像游園會一樣，“逛吃”這N手聯(lián)彈，好吃又好玩！
亞洲榜單2025年詳情
Gaggan被評為2025年亞洲最佳餐廳，以其突破界限的美食體驗而聞名，推動了進步的印度美食在世界各地的影響力。
這是Gaggan Anand主廚的同名餐廳繼2015年、2016年、2017年和2018年連續(xù)四年獲獎并于2019年搬到新址且重新定義了餐廳概念后，第一次登頂。在去年的榜單中Gaggan Anand排名第三。
“當(dāng)我們剛開始開餐廳的時候，我們關(guān)注的不是我，而是亞洲。這里的每個人都是贏家。今天，我站在臺上，但這并不意味著其它亞洲人下次不會拿這個獎?！盇nand在韓國首爾的頒獎典禮上領(lǐng)獎時說。
曼谷GAGGAN榮登2025年度ASIA’S 50 BEST RESTAURANTS“亞洲50最佳餐廳”NO.1寶座。
曼谷和東京于本年度各有9家餐廳入選，并列榜單之冠。曼谷方面，Gaggan(No.1)榮獲“亞洲最佳餐廳獎”，緊隨其后的是保持在No.6的Nusara，其主廚Thitid“Ton”Tassanakajohn以新穎手法演繹古老的家傳食譜，向傳統(tǒng)致敬。
Su?hring位居No.11，而由2024年度Asia’s Best Female Chef Award“亞洲最佳女廚師獎”得主Pichaya“Pam”Soontornyanakij主理的Potong則名列No.13，該餐廳以前衛(wèi)泰中料理而聞名。
獨樹一幟的創(chuàng)新泰式餐廳Sorn位居No.16，Le Du則排名No.20。新上榜的Gaggan at Louis Vuitton(No.31)是主廚Gaggan Anand與奢華時尚品牌的跨界之作，進一步奠定Anand在亞洲餐飲界的地位。Baan Tepa位列No.44，其主廚Chudaree“Tam”Debhakam同時榮獲2025年度Asia’s Best Female Chef Award“亞洲最佳女廚師獎”，以表彰她在推廣泰國食材和farm-driven“農(nóng)場主導(dǎo)”料理方面的貢獻。最后一家登榜的曼谷餐廳是以美食教育為理念的Samrub Samrub Thai，名列No.47。
上海今年共有4家餐廳上榜，其中最高排名為躍升36位至No.14的Meet the Bund“遇外灘”，獲頒“中國內(nèi)地最佳餐廳獎”，在熙來攘往的BFC外灘金融中心筑起一方寧靜天地。
Fu He Hui“福和慧”緊隨其后名列No.15，而Ling Long“凌瓏”則上升9位至No.27。位居No.29的102 House“壹零貳小館”由主廚Xu Jingye(徐涇業(yè))揮灑創(chuàng)意，以時令在地食材炮制傳統(tǒng)廣府筵席菜。
澳門Chef Tam's Seasons“譚卉”飆升40位至No.9，摘下Lee Kum Kee(李錦記)贊助的HighestClimber Award“最佳進步獎”。這家位于永利皇宮的餐廳呈現(xiàn)以高級時令食材制作的精致粵菜，賓客可在富麗堂皇的環(huán)境下一邊品嘗佳肴，一邊欣賞度假村表演湖的醉人景致。
日本首都東京今年同樣有9家餐廳上榜，其中Se?zanne位居No.4，該餐廳為去年“亞洲50最佳餐廳”No.1，以結(jié)合現(xiàn)代經(jīng)典與高級日本食材的新派法式料理而著稱。Narisawa位列No.12，隨后是Florile?ge(No.17)和Den(No.22)。Crony以No.30首度躋身名單，店主兼侍酒師Kazutaka Ozawa(小澤一貴)贏得Asia’s Best Sommelier Award“亞洲最佳侍酒師獎”，其出色配酒能力充分襯托出每道菜肴的味道、香氣和背后故事。重返榜單的Sushi Saito(No.33)由傳奇主廚Takashi Saito(齋藤孝司)為賓客呈現(xiàn)精湛的壽司藝術(shù)。
Sazenka“茶禪華”名列No.34，而Maz(No.43)和Myoujyaku“明寂”(No.45)均是首次登榜。由Virgilio Marti?nez開設(shè)的Maz將南美高級料理引入東京，其九道菜美宴靈感源自秘魯?shù)亩嘣鷳B(tài)系統(tǒng)，同時突顯日本在地食材。Myoujyaku“明寂”的主廚Hidetoshi Nakamura(中村英利)在寧謐氛圍下呈獻傾向法式風(fēng)格的料理，并極致展現(xiàn)食材本質(zhì)，如僅以三種水源和少許鹽來調(diào)味的輕煮 蔬菜。此外，大阪和福岡各有一家餐廳入選，分別是La Cime(No.8)和Goh(No.36)。
香港今年共有7家餐廳上榜，其中以The Chairman“大班樓”(No.2)排名最高。這家廣受好評的餐廳一直以食材為主導(dǎo)，重新定義當(dāng)代粵菜，其坐落中環(huán)威靈頓街The Wellington的全新優(yōu)雅空間以定制藝術(shù)品和綠植點綴，通過創(chuàng)意佳肴重現(xiàn)幾乎失傳的華南珍貴食材。Wing“永”緊隨其后位居No.3，主廚兼店主Vicky Cheng(鄭永麒)同時榮獲由同業(yè)票選的Inedit Damm Chefs' Choice Award“Inedit Damm廚師之選獎”。
Caprice躍升14位至No.18，Neighborhood排名No.21，而Mono則位列No.24。Estro以No.32新進榜單，那不勒斯出生的主廚Antimo Maria Merone為家鄉(xiāng)經(jīng)典美食注入新生命，通過各種食材來訴說個人故事。該餐廳還設(shè)有酒藏豐富的酒窖，以意大利精選佳釀為主。排名No.41的Ando為本年度最后一家上榜的香港代表。
新加坡今年共有7家餐廳入選，由榮獲The Best Restaurant in Singapore“新加坡最佳餐廳獎”的Odette(No.7)領(lǐng)銜。該餐廳由主廚Julien Royer掌勺，以雋永的法式精致料理聞名于世，自2017年以來一直穩(wěn)居前十名。緊隨其后的Les Amis上升10位至No.28。
Labyrinth(No.37)的主廚LG Han以現(xiàn)代手法重塑經(jīng)典新加坡菜肴。Burnt Ends(No.38)展現(xiàn)主廚Dave Pynt的現(xiàn)代燒烤美饌。名列No.39的Meta融合日本食材、法式技巧和韓式風(fēng)味。由主廚Kevin Wong(黃達文) 帶領(lǐng)的Seroja(No.40)向馬來群島美食致敬。至于最后一家入榜的新加坡餐廳Euphoria(No.48)主打Gastro-Botanica“花卉草本”料理，嚴(yán)選高品質(zhì)蔬菜入饌。
主辦城市首爾共有4間餐廳進榜。Mingles(No.5)以融入港式與歐陸風(fēng)味的創(chuàng)意時令韓國料理而著稱，榮獲The Best Restaurant in Korea“韓國最佳餐廳獎”。出身Martin Berasategui門下的主廚Mingoo Kang(姜珉求)在簡約素雅的空間中，展現(xiàn)本土獨特食材 之魅力。Onjium攀升11位至No.10，而7th Door則位居No.23。Eatanic Garden(No.25)以耀眼姿態(tài)首度登榜，獲頒Highest New Entry Award“最佳新上榜餐廳獎”。該餐廳的名稱與韓語中“植物園”的發(fā)音相近，借此強調(diào)在首爾天際線中打造出一片都市綠洲的構(gòu)思。主廚Jongwon Son(孫鐘元)著力呈現(xiàn)自然餐飲體驗，創(chuàng)新菜式包括三式韓牛伴發(fā)酵椰菜花及形如純淨(jìng)雪花的冬季時蔬。
Son Jongwon說出了大部分亞洲孩子的心。All the happiness probably like eating a period like family, like eating with your grandma, like your grandmother.
我認(rèn)為所有的幸福可能就像和家人一起吃飯一樣，就像和奶奶一起吃飯一樣。
排名No.49的August是印尼唯一入選餐廳。北京Lamdre“蘭齋”為2024年度American ExpressOne To Watch Award“美國運通最值得關(guān)注獎”得主，今年以No.50初登榜單。這家坐落三里屯核心地帶的餐廳匠心結(jié)合中華傳統(tǒng)與極簡美學(xué)，將植物料理升華為恬謐的自然饗宴。
頒獎典禮上也公布了多個特別獎項得主，其中Valrhona(法芙娜)贊助的Asia’s Best Pastry Chef Award“亞洲最佳糕點師獎”由曼谷Gaggan at Louis Vuitton(No.31)的Dej Kewkacha奪得。Kewkacha擅長以現(xiàn)代手法重新詮釋經(jīng)典甜點，巧妙地將傳統(tǒng)口感與天馬行空的味道融為一體。
烏布Locavore NXT獲頒Hibiki(響)贊助的Sustainable Restaurant Award“可持續(xù)餐廳獎”，并以No.92初次亮相第51-100名延伸榜單。在Eelke Plasmeijer與Ray Adriansyah兩位主廚的領(lǐng)導(dǎo)下，該餐廳致力于hyper-local“超本地化”、時令和可持續(xù)料理，將實驗創(chuàng)新精神完美融入餐飲體驗之中。
“亞洲50最佳餐廳”內(nèi)容總監(jiān)William Drew說：“本年度榜單網(wǎng)羅來自16個城市的優(yōu)秀餐廳，包括7家新秀，充分展現(xiàn)亞洲餐飲界的卓越人才與創(chuàng)新精神。衷心祝賀所有入選餐廳，尤其是再度奪得‘亞洲最佳餐廳獎’的主廚Gaggan Anand與Gaggan的全體成員。他們在廚藝方面精益求精，不斷突破界限，為Gaggan奠定了稱鼎亞洲美食殿堂的地位。
我的好朋友著名美食策展人Lin曾經(jīng)問Gaggan Anand，有沒有什么對中國年輕主廚未來發(fā)展的寄語？他回答，他自己的家鄉(xiāng)印度和我們的中國，是亞洲唯一兩大夠格的文明古國，有悠久的歷史文化根基，未來亞洲飲食的方向也就看我們這兩個國家。我翻譯一下：是中國人，就已經(jīng)前途無量了！
神 婆 問
你 喜 歡 亞 洲 50 佳 榜 單 嗎 ？
“知足不辱，
知止不殆，
可以長久?！?/strong>
——《道德經(jīng)》
Food Bless You！
《風(fēng)味人間》顧問
《神一樣的餐桌》主人
《食野中國》《人間值得369》制片人
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