Why Everyone Wants a Seat at Asia’s Table

With Asia’s finest restaurants now at the forefront of global dining, the rest of the world is finally waking up to the region’s incredible talent—and frankly, it’s about time

By Fontaine Cheng

For years, Asian cuisine got the short end of the stick: admired from a distance but rarely invited to sit at the top table. Street food stalls, hawker centres, dim sum trolleys—it was all delicious, of course, but never deemed worthy of the same white-tablecloth reverence reserved for the dining rooms of Europe. Well, that delusion has been put to bed, and the world has finally realised what Asia has known all along: the region’s chefs are at the top of their game, leading a culinary revolution that’s impossible to ignore. At Narisawa in Tokyo, Yoshihiro Narisawa has been quietly redefining fine dining with his Satoyama cuisine, crafting dishes that reflect Japan’s natural ecosystems and seasons. Now, with outposts like Narisawa Shanghai and Bees by Narisawa in Singapore, his commitment…

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Tatler Hong Kong (Digital) - 1 Issue, December 2024

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