Odette in Singapore Wins The Best Restaurant in Asia 2019

Odette in Singapore has taken top honours at the Asia’s 50 Best Restaurants 2019 awards ceremony, succeeding four-time winner Gaggan in the No.1 spot.

Housed in the iconic National Gallery Singapore, Odette serves Asian-inspired modern French cuisine, each dish presented with impeccable style and characteristic perfection. Taking its name from Royer’s maternal grandmother, Odette earned Asia’s Highest New Entry Award in 2017 before debuting on The World’s 50 Best Restaurants list last year at No.28.

Singapore claims a total of seven entries on the list, including newcomer Nouri making a bow at No.39 and longtime favourites Burnt Ends and Jaan rising to No.10 and No.32 respectively. The remaining Singapore restaurants are Les Amis (No.33), Waku Ghin (No.40) and Corner House (No.49).

Singaporean chef Jimmy Lim is also an honouree this year. His restaurant JL Studio in Taichung, Taiwan, wins the Miele One To Watch Award for its modern interpretations of Singapore cuisine.

The 2019 list of Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, was announced at an awards ceremony at Wynn Palace, Macao. The 2019 list reflects the diversity and vitality of the ever-evolving Asian gastronomic scene, featuring 10 new restaurants, including a first-time entry from Malaysia (Dewakan, No.46) and a new restaurant in the Philippines (Toyo Eatery, No.43), a country last represented in the list in 2017.

Now in its seventh year, the Asia’s 50 Best Restaurants list continues to evolve, inspire and showcase emerging talent. The 2019 list welcomes 10 new restaurants, including a first-time entry from Malaysia, and celebrates the ongoing culinary innovation in the region.
William Drew, Group Editor of Asia’s 50 Best Restaurants

Japan leads the 2019 list with a record 12 entries. Fronting this group is Den (No.3), earning the title of The Best Restaurant in Japan for a second consecutive year.

Den’s charismatic chef, Zaiyu Hasegawa, was also rewarded for his innovative approach and named the 2019 recipient of the Chefs’ Choice Award, sponsored by Estrella Damm, the only award voted for by the chefs of the Asia’s 50 Best Restaurants
2019 list to recognise a peer making a positive impact on the restaurant scene.

Acclaimed Italian chef Fabrizio Fiorani of Il Ristorante Luca Fantin in Tokyo is the 2019 recipient of the Asia’s Best Pastry Chef Award, sponsored by Valrhona. Marrying striking presentations – as in the Upside Down Apple Pie or the Tiramisu Glasses – with balanced flavours that enhance the natural sweetness of a product or seek to reimagine traditional desserts through a contemporary lens, Fiorani’s dishes provide a memorable conclusion to a meal at Il Ristorante Luca Fantin.

The top 10 also includes Japan restaurants Florilège (No.5), Narisawa (No.8) and Nihonryori RyuGin (No.9).

From Thailand, after holding the No.1 spot for four consecutive years, Gaggan in Bangkok moves to No.2 while retaining the title of The Best Restaurant in Thailand.

Entering the list at No.16, Gaa in Bangkok has double reason to celebrate. As well as claiming the Highest New Entry Award, executive chef Garima Arora is named elit Vodka Asia’s Best Female Chef 2019.

In Singapore, JAAN is the highest climber out of the seven restaurants from Singapore to make it to the prestigious list. This is the first since the launch of Executive Chef Kirk Westaway’s Reinventing British menu direction. The Michelin Star restaurant’s significant rise in the rankings is a true testament to his commitment to innovate Modern British Dining.

The past year has seen the introduction of exceptional new menu creations and new iconic signatures – including British-inspired snacks, the exquisite English Garden and a nostalgic new palate cleanser, Pimm’s in The Park.

The Asia’s 50 Best Restaurants list is compiled from the votes of the Asia’s 50 Best Restaurants Academy – an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene. The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’.

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