On the eve of the Asia’s 50 Best Restaurants awards, a talk show offered a sweeping look into the present and future of Asian cuisine.
Launched in 2013, Asia’s 50 Best Restaurants has spotlighted outstanding dining establishments across the continent for food lovers around the world. More than 350 judges, including food industry professionals, determine the rankings. Seoul, which hosted the event last year, was selected as the host city for the second year in a row.
On Mar. 24, chefs and culinary experts from across Asia gathered at the Floating Island Convention Hall in Seoul’s Seocho District for “The Asian Wave,” a forum exploring why Asian cuisine is gaining global attention and where it’s headed next.
Among the featured speakers were Fabrizio Ferrari of Fabri Kitchen, known for his appearance in the popular Netflix series Culinary Class Wars; Vicky Cheng, owner-chef of Wing in Hong Kong; Pichaya “Pam” Soontornyanakij of Bangkok; Elia Park; and Jay Khan. They shared their culinary philosophies and discussed current food trends in their respective countries.
Rachael Hogg, who hosted the event, said, “Asian cuisine is becoming a defining element of global food culture,” adding that while there has long been fascination with Asian food, interest has continued to grow.
Chef Soontornyanakij said Thai cuisine has developed in tandem with the country’s history, noting that it has taken shape through cultural exchange and diversity.
Chef Fabri said that in the past decade, food programming has exploded in the West, and Asia is now riding that wave. Reflecting on his experience in South Korea, he said, “Through my participation in various Korean food shows, I could feel a unique part of the culture—jeong, or deep emotional connection.”
In the morning session, William Drew, content director of Asia’s 50 Best Restaurants, joined a discussion on sustainability in Asian cuisine. Other panelists included Ricardo Chaneton of Mono, Tam Kwok Fung of Chef Tam’s Seasons, Alex Sanchez and Mallyeka Watsa of Americano, and Su Kim Hock of Au Jardin.
The speakers agreed that traditional Asian food culture has long embraced respect for nature and resource conservation. They also emphasized how time-honored practices such as fermentation and preservation align with the values of sustainability.
Hook said she is working to convert Au Jardin into a solar-powered, eco-friendly restaurant, adding that Asian cuisine must not only deliver flavor, but also seek a path toward long-term viability.
The Asia’s 50 Best Restaurants rankings will be revealed at around 8 p.m. on Mar. 25. The awards ceremony is set to take place at 6 p.m. that evening at the Grand Hyatt Seoul in Hannam-dong. Last year, Mingles ranked No. 13, the highest placement among South Korean restaurants.
