One day before the international gastronomic event 'Asia 50 Best Restaurants,' a talk show was held to examine the present and future of Asian gastronomy.
'Asia 50 Best Restaurants' has introduced outstanding restaurants across Asia to gourmets around the world since its launch in 2013. The rankings are determined by a panel of over 350 industry experts, and Seoul has been selected as the host city for the second consecutive year, following last year.
On the 24th, at the Floating Island Convention Hall in Seocho District, Seoul, the event 'The Asian Wave' took place, featuring chefs and industry officials discussing the background and prospects of Asian cuisine gaining recognition on the global gastronomic stage.
The event featured Chef Fabricio Ferrari from the popular Netflix series 'Culinary Class Wars,' Chef Vicky Cheng, owner of Wing in Hong Kong, Chef Pichaya 'Pam' Soontornyanakij from Bangkok, and Elia Park and Jay Khan, who shared their culinary philosophies and country-specific gastronomy trends.
The host of the event, Rachel, noted, 'Asia has now become a culinary category that draws global attention beyond the region,' adding, 'There has always been a trend for Asian cuisine, but interest has grown even more recently.'
Chef Soontornyanakij stated, 'Thai food has paralleled the history of the country,' explaining that, 'like many Asian countries, it has come to be through cultural exchange and diversity.'
Chef Fabricio said, 'Over the past 10 years, restaurant-related programs centered around the Western world have surged, and Asia is following that trend.' Regarding Korea, he remarked, 'Participating in various food programs in Korea allowed me to experience the unique culture of “Jeong.”'
Earlier during the morning session, William Drew, content director of Asia 50 Best Restaurants, along with Chef Ricardo Chaneton from Mono, Chef Tam Kwok Fung from Tam's Seasons, and chefs Alex Sanchez and Malieka Watla from Americano, participated in discussions about the sustainable development potential of Asian cuisine.
They agreed that Asian culinary culture is rooted in longstanding respect for nature and the value of resource conservation. They also emphasized that traditional cooking methods such as fermentation and preservation align with sustainability.
Chef Su Kim Hook mentioned, 'Currently, we are working on a project to transition O Jardin into an eco-friendly restaurant powered by solar and renewable energy,' explaining that Asian cuisine is exploring directions to sustain itself beyond just flavor.
Meanwhile, the announcement of the Asia 50 Best Restaurants ranking is scheduled for around 8 p.m. on the 25th. The award ceremony will take place on the same day at 6 p.m. at the Grand Hyatt Seoul in Hannam-dong. Last year, Mingles ranked 13th, the highest position for a local restaurant.