Asia’s 10 Best Restaurants



Lifestyle Desk, Barta24.com
Asia’s 10 Best Restaurants

Asia’s 10 Best Restaurants

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From authentic Thai to European inspired recipes with an Asian twist, these restaurants excel at delivering culinary encounters that aren’t easily forgotten.

As the hospitality industry continues to bounce back from the restrictions of the last two years, Asia’s best chefs and restaurant owners look forward to sharing their hyper-seasonal creations with the global food community once again.

Since launching 10 years ago, Asia’s 50 Best Restaurants – sponsored by S.Pellegrino and Acqua Panna – recently unveiled its prestigious list for 2022. With Japan in the lead, closely followed by Thailand and Singapore, boasting the most entries, this year’s winner was Tokyo’s Den.

In previous years Den, conceived by chef Zaiyu Hasegawa, ranked consistently high as Japan’s voted best restaurant every year since 2018. Renowned for its playfulness, Hasegawa’s dishes are a perfect marriage of contemporary meets traditional Japanese cuisine, of which the Dentucky Fried Chicken is a prime example.

Chefs, restaurateurs, industry VIPs and the media were brought together across three different events in Bangkok, Macau and Tokyo to celebrate the top 50 chefs in Asia.

“In its 10th year, Asia’s 50 Best Restaurants proudly continues the tradition of rewarding culinary excellence and guiding diners to the most unique gastronomic experiences across the continent,” explains William Drew, Director of Content for Asia’s 50 Best Restaurants.

Get ready as we take you behind the scenes of the top culinary destinations in Asia and examine the philosophies and experiences underpinning the success of each chef.

1. Den, Tokyo

While growing up, Owner and Chef at Den, Zaiyu Hasegawa became fascinated by traditional Japanese cuisine. As a geisha his mum would bring home Bento for him from the ryotei (fine dining restaurant) where she worked.

While Hasegawa’s career began in one of these exclusive restaurants, Den’s philosophy is more of an elevated expression of Japanese home cooking. While the menu coincides with the changing seasons, the restaurant is renowned for its chicken wings, signature salad, snow crab tofu glazed with mizore sauce and donabe-gohan – rice heated in an earthen pot and paired with wagyu beef or seafood.

“Thanks to the support of producers, the vegetables we use are grown without pesticides or chemical fertilisers. Our specialty salad expresses our connection to farmers and is a fun way for diners to see what came out of the garden,” Hasegawa says.

In 2019 Den was also recognised for its heart-warming hospitality, earning the Art of Hospitality Award at The World’s 50 Best Restaurants.

2. Sorn, Bangkok

Sorn’s Head Chef Supaksorn Jongsiri became deeply inspired by southern Thai cuisine from his grandmother. His menu today is not only bursting with flavour and encompasses the cultural diversity of the South, but each dish is served at the right temperature – introducing a unique element to Thai cuisine.

If you’re lucky enough to secure a reservation at Sorn you can expect a one-of-a-kind service you’d be hard-pressed to find elsewhere. Staff are specially trained to delight guests with stories of Jongsiri’s vision and memories that inform each dish.

Combining the most highly-prized parts of a crab and coated in crab roe paste, Kan Chu Piang – gems on crab stick – is arguably a winning dish whose flavour is enhanced by piquant orange chilli sauce.

3. Florilège, Tokyo

If you’re looking for an experience that goes beyond the everyday Florilège is likely to pique your interest. With innovative French cuisine openly prepared for all eyes to see, Chef Hiroyasu Kawate provides a rare encounter for guests who desire a more transparent sensory experience.

With ingredients sourced locally and seasonally, Kawate’s dishes are imbued with a distinct Japanese quality. The restaurant specialises in preparing meals with sophisticated techniques that are served in Japanese style plates and bowls.

4. Le Du, Bangkok

A seemingly French name, Le Du in fact derived from the Thai word for ‘season’. Thitid Tassanakajohn, a master chef and restaurant empire builder co-founded the restaurant around the concept of regional Thai cooking with a French twist.

Trained in the US, Tassanakajohn’s menu showcases the finest local and seasonal ingredients, which are combined with modern cooking techniques. Le Du’s wines are sourced from around the globe and are carefully selected by Tassanakajohn who’s also a certified sommelier.

While Le Du’s menu is constantly changing, there is one dish Khao kluk kapi – river prawn paired with brown rice risotto and shrimp paste – that is synonymous with the restaurant and what it stands for.

5. The Chairman, Hong Kong

The Chairman was the first restaurant in Hong Kong to earn the prestigious title of The Best Restaurant in Asia, and for good reason. While the menu is contemporary, tradition and seasonal fresh ingredients play an important role in continuing the legacy of Cantonese cuisine.

Rare delicacies from southern China, including 20-year-old pickled lemon, sugar-roasted chrysanthemum and mini water crabs are procured from the most remote villages in China.

A favourite is undoubtedly the steamed flowery crab served with Chinese wine, clam juice and flat rice noodles.

6. La Chime, Osaka

La Cime, meaning summit in French, sets the bar high when it comes to delivering classic cuisine expressed through modern cooking techniques. Its star chef Yusuke Takada began his culinary career in Lyon and later worked in Osaka and Paris.

Our childhood memories can be one of the greatest sources of inspiration and for Takada the small island in southern Japan in which he grew up informs his recipes today.

With a flair for rare flavour combinations, Takada’s angler fish liver is served with persimmon and green onion, and for vegetarians the sea cucumber paired with turnip and starflower is a must.

7. Sühring, Bangkok

Nestled in a serene setting in the heart of Bangkok, the Sühring brothers Thomas and Mathias established a restaurant that is more akin to a house with several dining spaces to choose from.

With a wealth of international experience under their belt, the duo embarked on a fresh re-interpretation of traditional German gastronomy prepared to the standard of haute cuisine. With an array of fresh produce and seafood on their doorstep, the pair include crayfish, blue lobster and butternut squash on the menu.

Guests can expect a relaxed yet sophisticated encounter in a 1970s villa complete with a lush garden and open kitchen to observe the chefs bringing their creations to life.

8. Odette, Singapore

This year Odette, located in Singapore’s National Gallery, once again ranked high in Asia’s 50 Best Restaurants list, as it has done in the past few years. As the recipient of the highly coveted Gin Mare Art of Hospitality Award, this year Odette has proven itself as the ultimate destination to enjoy modern French cuisine in an artistic setting infused with genuine hospitality.

“I owe everything that I am to my family, especially my grandmother, Odette. She showed me how the most remarkable dishes can come from the purest ingredients and taught me the importance of adding that ‘little something’ to create dishes that excite the palate and fill the heart,” explains Julien Royer, Chef and Owner of Odette.

Boutique producers around the world supply the finest ingredients to bring signature dishes – Normandy brown crab and pepper-crusted pigeon – to life with attention to seasonality and terroir.

9. Neighborhood, Hong Kong

A hidden laneway teeming with markets, local bars and antique shops is an unusual setting in which to establish a gourmet restaurant. Although fully booked, Chef and Owner David Lai doesn’t rely on a polished website or instagram account to entice people into tasting his simple French cooking.

Lai worked in exclusive high-end restaurants in both Hong Kong and San Francisco before adopting the ‘slow food’ philosophy of Alice Waters that he came across while completing his studies in California.

At Neighborhood lamb sourced from the Pyrenees, local seafood and wild game can be found on the specials menu, which always reflect the current season.

10. Nusara, Bangkok

Chef Thitid Tassanakajohn, of Le Du, pays homage to his grandmother Nusara with a menu that re-visits family recipes.

From the 12-course tasting menu the spicy squid salad and wok-fried wagyu beef topped with basil lead into the heartier crab curry served in a betel leaf.

While the second floor seats 10 in a room that has an intimate atmosphere from another era, the ground floor is home to a chic bar serving beverages that have Tassanakajohn’s stamp of approval, as a certified sommelier.

   

'The Paris Premium Salon And Spa' Luxury Gent's Parlor On Panthapath



Lifestyle desk, Barta24.com
'The Paris Premium Salon And Spa' opening by hero niran and choriographer shohag

'The Paris Premium Salon And Spa' opening by hero niran and choriographer shohag

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the luxury gentlemen's parlor "The Paris Premium Salon And Spa" commenced its journey on the western Panthapath of the capital city (Adjacent to Square Hospital, Arabi Tower). Renowned actor Nirab Hossain and choreographer Ivan Shahriar Sohag inaugurated the new gentlemen's parlor by cutting a cake.

The chairman of the parlor, Mr. Mohammad Jashim Uddin was also present at the event. He said to the media, "We aimed to establish a state-of-the-art gentlemen's parlor. We have completed all the tasks in Paris before the upcoming Eid-ul-Fitr festival so that customers can avail of all our services. Now, we are just waiting for the customers."

'The Paris Premium Salon And Spa' Luxury Gent's Parlor Draws Star-Studded Attention

Actor Nirab expressed, "I am very impressed by Paris. I am satisfied with their service. I will tell my fans to come and receive services at this parlor near Dhanmondi 32. Hopefully, Paris Gentlemen's Parlor will become a trusted place for all fashionable youths."

Choreographer Sohag stated, "I am very pleased with the environment of Paris Gentlemen's Parlor. I believe it will win the hearts of the youths of advanced areas like Dhanmondi."

logo of 'The Paris Premium Salon And Spa' 

In relevance, at Paris Gentlemen's Parlor, services such as haircuts, beard trims, manicures, pedicures, facials, hair coloring, hair treatments, spa treatments, and all kinds of grooming services for men will be available.

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Silent warrior!



Feature Desk, Barta24.com, Dhaka
Photo: Collected

Photo: Collected

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'Invest in women, accelerate progress' is the slogan for Women's Day 2024. March 8 is International Women's Day. The day is being celebrated in all the countries of the world. Many make special arrangements for their beloved women. However, many people may not know how the celebration of Women's Day started.

Women were once neglected and oppressed during the patriarchal era. Far from being equal to men, women did not get even some basic freedoms. Overcoming all those obstacles, women are now moving the world forward on an equal footing. But this change did not come overnight. Over the years, women's collective protests in different places paved the way for the current picture to emerge.

At one time women did not even have the right to vote or go outside to work. There were various restrictions on clothes, food, grooming and lifestyle. With the evolution of time and due to family needs, women started going outside to work. But still the discrimination between men and women in work is noticeable.

In 1908, women working in garments took to the streets of New York. Their main demands were shorter working hours, better pay and the right to vote. International Women's Day was celebrated for the first time on February 28, 1909, on the demand of this movement. Some people have different opinions on this matter. According to them, Women's Day was celebrated on March 19, 1911 in the United States and some European countries. But basically, there is information about celebrating Women's Day on March 8 for the first time in Russia.

The journey of women's movement was not easy. Their demands were not easily accepted, either. After many years of waiting, this women's day is recognized worldwide. In 1975, the United Nations declared March 8 as International Women's Day. Since then, Women's Day has been celebrated on this date.

Women are charming, women are compassionate, women are magical. Able to keep everything organized with care. As it knows how to fill with love, it also has the ability to shake the battlefield. A mother, a sister, a wife, a teacher, every woman walking on the street or sitting next to her on the bus is a silent warrior.

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A bird born in cage; dies in cage!



Raju Ahmed, Staff Correspondent, Barta24.com
photo: Barta24

photo: Barta24

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Hearing the word Bajrigar, one thinks of a hunter or a brave person or animal. Although the name has an obsession with speed, in reality the name of a small bird of calm and beauty is Bajrigar.

Crooked yellow lips, blue, white or mixed skin color. Sometimes people are born with all the colors of the rainbow. This bird has different names depending on the skin color. But whatever the color, the little bird is incomparable in intelligence. This bird has the unique quality of showing love by gently touching the partner sometimes by kissing the lips, sometimes by gently touching the partner's head as a responsible loved one.

With all these qualities and easy to pet, Bajrigar is at the top of the list of bird lovers. The millet bird is capable of grabbing people's attention even if they don't want to due to physical activity. That's why bird lovers are desperate to keep Bajrigor in a cage. Capitalizing on the needs of people, commercial farms have also been established in different parts of the country. But as the environment of the country is not favorable for the Bajrigar bird, it is not possible to keep this bird in the open air. So over time the current synopsis of the forest millet of the east and south-west coast regions of Australia is born in a cage, died in a cage.

Bajrigar bird is a well-known pet bird but it is known by different names depending on the place and region. In America the millet is known as Little Parakeet. This bird is also known as Baji or Shell Parakeet, Canary Parrot, Zebra Parrot, Common Pet Parakeet, Undulated Parakeet Bajrigor and Badri.

Typically wild millet is about 6.5–7 inches in length and about 7–8 inches in cage. Besides, wild millet is 25–35 gm and caged millet is up to 35–40 gm. Adult male millets have blue membranes around their nostrils. This membrane extends between the forehead and lips along with the nostrils. A mature female millet has a brown membrane surrounding its nostrils. This membrane extends between the forehead and lips along with the nostrils.

At the age of 8-9 months, millets become adults. Bajrigor birds are able to lay 8-13 eggs at a time. And at the time of laying eggs, millet birds also need a secluded place. It takes 18 days from egg to hatch. The average lifespan of millet birds is 4-5 years, but can live up to 10-12 years in cages.

This small species of bird is also popular for its intelligence. Hearing ability is also very good. It can remember big words or sentences very easily. As soon as millet hears a word from its owner, it remembers and repeats it. So the attraction of bird lovers is more in Bajrigor.

Although it is an exotic bird, it is found in different parts of the country. Besides, there is a fair of bajrigar birds in the university market of Kantaban area of the capital every day. Although coastal areas are the native habitat of these birds, one or more cage mates are sufficient for their survival. Keeping that in mind, traders have arranged a family of birds in cages at University Market. They have tried to match male and female millers and pair them according to age. The chirping and beauty of many miller birds together attracts the passers-by.

Manager of New Bird Paradise Noor Hossain said, due to its beauty and flexibility, Bajrigor is the top choice of bird lovers. Although we brought it from abroad earlier, now Bajrigar bird farms have been established in different parts of the country. Tk. 500-1000 birds with cages are available. Anyone can keep a bird very easily as we provide information on bird food and care.

Meanwhile, many people have become self-sufficient by building commercial bajrigar bird farms in different regions of the country. Among them is Imran Hossain of Syedpur Upazila of Nilphamari. He is now self-sufficient by building a commercial bird farm with only Tk. 13 thousand. Currently, his farm has birds worth about Tk. 3 lakh. And now Imran's monthly income is about Tk. 50 thousand by selling bajrigar birds. He has also gained a lot of experience in keeping millet birds for a long time.

Imran Hossain told Barta24.com that bajrigar cannot survive even five minutes in the open air in the environment of our country. It can't escape from attacks of other birds and snakes, frogs, rats and small animals on the ground. As a result, it is better to keep this bird in a cage or small house in the country.

Wild animals are beautiful in the forest, children in the mother's heart are proverbial but nature and environment sometimes wants an exception. And so, to keep the beauty alive, birth in the cage and death in the cage is now a big identity of the millet bird.

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Nayeem & Maliha : Two Iconic Culinary Artists got into wedlock



Masid Rono, Snr. Newsroom Editor, Barta24.com
chef couple nayeem-maliha

chef couple nayeem-maliha

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Nayeem Ashraf Rahmatullah & Fatema Tuzzohra Maliha, names of two very talented Culinary Stars of Bangladesh. Both completed their education in Culinary Sector from abroad, before they resumed their careers in homeland, Dhaka. Interestingly, Nayeem is specialized in Japanese Cuisine while Maliha in French Cuisine.

These duos happily got married last December 2023, their pre-wedding function “Haldi Night” took place at a popular Echo Resort in Chittagong called Matita and the “Wedding Ceremony” ended up at Hotel Agrabad Chittagong with fanfare, while their “Reception Ceremony” was organized at Capital’s “Shooting Club” in Gulshan.

chef couple nayeem-maliha

Reflecting on his recent wedding, Nayeem Ashraf shared his feelings to this correspondent that he came to know Fatema not too long ago. The brief interactions with the lady culminated into friendship leading to a more intimate relationship. “We got married with the positive consent of our guardian of both families and started our new conjugal life, do pray for us so that we can have a smooth sailing in our marital journey,” Nayeem added.

chef couple nayeem-maliha

Fatema has a rich experience of working in Bangkok, Malaysia, Singapore, Maldives and India. After returning from the overseas, today’s “Hello Dhaka” of Gulshan made its debut with Fatema’s close supervision. Currently she is working in her capacity as “Executive Chef” at a popular food joint “MANZO” which is considered to be one of the top end restaurants in Gulshan Avenue. Sharing her experience, Fatema mentioned, I have been pursuing Culinary Arts as an undergrad from a renowned and one of the world’s oldest French Culinary School (Le Cordon Bleu) in Malaysia.

chef couple nayeem-maliha

Fatema’s skill & passion gave her the exposure to be a part in an “International Live Cooking Show” at Taj Hotel, Mumbai with many other renowned, senior chefs, where she had drawn attention & appreciation, being the youngest participant with great passion and skill in culinary arts. Recently, Fatema has been awarded “First Female Executive Chef of Bangladesh” plaque at hotel Le Meridian, Dhaka.

chef couple nayeem-maliha in work place

On the other hand, Nayeem Ashraf returned home after working with multiple world-renowned chefs in famous restaurants across the globe, and currently serving as the CEO & Culinary Instructor of his own Hospitality Integrated Education Epicenter called SHINEE at Badda, Gulshan. The institution has earned much reputation and popularity around the country which has a new branch that will be recently launched at Rajshahi and another new wing is about to be added in Port City, Chittagong soon.

chef couple nayeem-maliha

The dream of this couple is to float a standard, bench mark restaurant in Dhaka where they can give a life time experience to all food connoisseurs.

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