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 insight into the testimonies conveyed through their cuisine. The chefs and proprietors in the back of 5 of the World’s 50 Best Restaurants revealed where inside the world they prefer to travel for food.
Summary
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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 on 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 at 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 quality of merchandise, the respect for the elements, and their technique of 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 try the temple meals, shojin ryori.”
I did the same thing in Korea to find out about the meals and philosophy there. It’s exciting to see how they reflect on the consideration of 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 exposures so that you have the strength of the sun in the cold. Japanese temple meals have an equal philosophy.”
Bertrand Grébaut and Théo Pourriat of Septime, Paris
BG: “I’d like to go to Mexico this year – 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’s 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, the poached model, and the 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 year. There’s a lot to discover and so many high-quality components. Everything in Japan is extraordinary compared to what you’ll find anywhere else in the world.”
I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.
