Asia’s 50 Best Restaurants 2019: Indian Accent at No:17

Asia's 50 Best Restaurants 2019: Indian Accent at No:17

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.

Asia’s 50 Best Restaurants announced its list, 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. Chef Julien Royer’s Odette claims the coveted titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Singapore.

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.

Moreover, India’s Indian Accent positioned 17 on the list. Indian Accent, rises two places to No. 17, returns as The Best Restaurant in India for a fifth successive year, which is head by chef Manish Mehrotra and Ministry of Crab in Colombo (No.35) is named The Best Restaurant in Sri Lanka for the fourth time.

Here is the list of Asia’s 50 Best Restaurants.

  1. Odette, Singapore

Recipe: Lemon Tart

Chef: Julien Royer

  1. Gaggan, Bangkok

Chef: Gaggan Anand

  1. Den, Tokyo


Chef: Zaiyu Hasegawa

  1. Sühring, Bangkok

Recipe: Hummersalat & Kastanien

Chef: Mathias Sühring & Thomas Sühring

  1. Florilege, Tokyo

Chef: Hiroyasu Kawate

  1. Ultraviolet by Paul Pairet, Shanghai


Chef: Paul Pairet

  1. Mume, Taipei

Chef: Kai Ward Richie Lin Long Xiong

  1. Narisawa, Tokyo

Chef: Yoshihiro Narisawa

  1. Nihonryori Ryugin, Tokyo

Chef: Seiji Yamamoto

  1. Burnt Ends, Singapore

Recipe: 75 Day Dry Aged Wagyu

Chef: Dave Pynt

  1. The Chairman, Hong Kong



Chef: Danny Yip Kwok Keung Tung

  1. 12Otto e Mezzo Bombana, Hong Kong

Recipe: New Zealand Cherries and Chocolate.jpg

Chef: Umberto Bombana


  1. Mingles, Seoul

Chef: Mingoo Kang


  1. La Cime, Osaka

Chef: Yusuke Takada

Recipe:  KawachiDuck


  1. Belon, Hong Kong

Chef: Daniel Calvert


  1. Gaa, Bangkok


  1. Indian Accent, New Delhi

Chef: Manish Mehrotra

  1. Il Ristorante Luca Fantin, Tokyo

Chef: Luca Fantin

  1. Lan, Bangkok

Recipe: Grilled Ku beef and mangosteen salad with mint dressing

Chef: Bo Songvisava


  1. Le Du, Bangkok

Chef: Thitid Ton Tassanakajohn

  1. Amber, Hong Kong


Chef: Richard Ekkebus

  1. Nahm, Bangkok

Chef: Pim Techamuanvivit

  1. Sazenka, Tokyo


  1. La Maison de la Nature Goh, Fukuoka, Japan

Recipe: Kyohou grapes,Makerel , Kumamoto Suizenji-Kyohou grapes, in them the broiled Makerel with Suize

Chef: Takeshi Fukuyama

  1. Sushi Saito, Toky


  1. L’Effervescence, Tokyo


  1. Jade Dragon, Macao

Recipe: Steamed Sliced Garoupa with Egg White Custard and Aged ‘Huadiao’ Wine

Chef: Tam Kwok Fung


  1. Paste, Bangkok

Chef: Bee Satongun


  1. Fu He Hui, Shanghai

Chef: Tony Lu


  1. Raw, Taipei

Chef: André Chiang Alain Huang Zor Tan

  1. Shoun Ryugin, Taipei

Recipe:  Pre-Autumn Menu_Winter Melon, Taiwan Crab

Chef: Ryohei Hiedaseiji Yamamoto


  1. Jaan, Singapore

Chef: Kirk Westaway

  1. Les Amis, Singapor

Recipe: Omi beef with pommes soufflés & Sebastien Lepinoy’s interpretation of a béarnaise sauce

Chef: Sebastien Lepinoy


  1. Vea, Hong Kong


  1. Ministry of Crab, Colombo, Sri Lanka

Recipe: Pepper Crab.jpg

Chef: Dharshan Munidasa

  1. Wing Lei Palace, Macao


  1. Neighborhood, Hong Kong

Chef: David  Lai

  1. Lung King Heen, Hong Kong

Chef: Chan Yan Ta

  1. Nouri, Singapore


  1. Waku Ghin, Singapore

Recipe: Marinated Botan Shrimp with Sea Urchin

Chef:  Tetsuya Wakuda

  1. Toctoc, Seoul

Recipe: Charcoal grilled pigeon with rosemary smoke and sesame oil

Chef: chef hideaki sato

  1. Locavore, Bali, Indonesia

Chef: Eelke Plasmeijer , Ray Adriansyah

Recipe: Into the sawah

  1. Toyo Eatery, Manila

Chef: Jordy Navarra

  1. Seventh Son, Hong Kon
  2. Quintessence, Tokyo


  1. Dewakan, Kuala Lumpur


  1. Sugalabo, Tokyo


  1. Sorn, Bangkok

Chef:  Supaksorn Jongsiri

Recipe: Sorn-The forest meets the sea


  1. Corner House, Singapore

Recipe: Interpretation of my favourite vegetable – Oignon doux des Cevennes

Chef:  Jason Tan


  1. Ta Vie, Hong Kong

Recipe: Charcoal grilled pigeon with rosemary smoke and sesame oil

Chef:  Hideaki Sato



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