As the World’s 50 Best Restaurants awards came about this week in Singapore, they shone a mild on eating destinations in every nook of the globe. Many of the culinary professionals at the back of these dining spots gave perception into the testimonies informed thru their cuisine. The chefs and proprietors in the back of 5 of the World’s 50 Best Restaurants revealed wherein inside the world; they prefer to tour maximum for food.

Eric Ripert of Le Bernardin, New York City

“Asia, for me, is fascinating. I love to go to countries like China and Taiwan, India, and Singapore of the route. When I journey, I ensure I research which eating places are thrilling – not necessarily first-rate dining. In Singapore, as an example, I go to the hawker facilities and eat places like Odette. I go with the thoughts of the purchaser, no longer a chef. I don’t need to scrutinize what they’re doing. I want to devour properly and have that revel in.”

“I like to go to Japan. What is captivating to me approximately Japan is the exceptional of merchandise, the respect for the elements, and their technique to treating the product very sincerely. Dining has a ritual, and I’m curious about the extraordinary rituals you can find in Japan. It’s extraordinary in the north and south and each place. On my ultimate experience, I went to Koyasan to stay in a temple and strive the temple meals, shojin ryori.”

“I did the same issue in Korea to find out about the meals and philosophy there. It’s exciting to see how they reflect onconsideration on food within the monasteries — meals are sacred — and the method of putting tremendous thoughts and love and compassion into it from when they plant the seeds. The meals are meant to have virtues. In the autumn, for instance, they come up with fruit that has had numerous sun exposure so that you have the strength of the solar in iciness. Japanese temple meals have the equal philosophy.”

Bertrand Grébaut and Théo Pourriat of Septime, Paris

BG: “I’d like to go to Mexico this yr – I’m curious about this form of meal. And I love Italy for the remarkable simplicity of the food and the goods they use. Bottarga is my preferred factor there.”
TP: “I love Thailand and Thai meals. The avenue meals are spontaneous, punchy, and fresh. One dish I particularly like is khao guy gai, which is essentially hen rice. There is the steamed model, poached model, and fried version. The rice is cooked inside the chicken broth, and it’s served with rice and spicy sauce. That for me is the nice component I’ve had, and it jogs my memory of a traditional French dish where the rice is likewise cooked like this. It’s surely accurate.”

The modern-day French bistro, Septime, is now no.15 in the World’s 50 Best Restaurants list.

Thomas and Mathias Sühring of Sühring, Bangkok

MS: “Anywhere we tour is a concept for our meals. Japan stands proud of me because we journey there nearly every yr. There’s a lot to discover and so many high-quality components. Everything in Japan is extraordinary to what you’ll locate anywhere else in the globe.”


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