## Asia’s Top Culinary Destinations: A Journey Through Innovative Restaurants
The culinary landscape of Asia is in constant evolution, with chefs pushing boundaries and redefining traditional flavors. This article explores four exceptional restaurants, each a beacon of innovation and creativity, shaping the future of fine dining in the region.
August (Jakarta, Indonesia): A Fusion of Tradition and Modernity
Jakarta’s August, rising from 95th to 46th in the prestigious ‘Asia’s 50 Best Restaurants’ list in 2024, is a testament to the power of passion and culinary expertise. Founded in 2021 by Chef Hans Christian and Managing Partner Budi Kajadi, both August-born, the restaurant has quickly captured the hearts of food enthusiasts.
Christian, having honed his skills in renowned restaurants across New York and Chicago, skillfully blends Indonesian culinary traditions with contemporary techniques. Sourcing fresh ingredients from local producers – including seasonal fish from Bali and Lombok, free-range poultry and eggs from James & Jens Farm in Bogor, and vanilla beans from Sukabumi – August showcases the best of Indonesian terroir.
One of the most celebrated dishes is the ‘James & Jens Fresh Egg’. This delicate dish features a slow-cooked egg at 65 degrees Celsius, served alongside crispy bacon, marmalade, sautéed Japanese spinach, and a rich chicken bone sauce. August demonstrates that even seemingly simple dishes can be transformed into culinary masterpieces through the artistry of a skilled chef.
Anan Saigon (Ho Chi Minh City, Vietnam): Redefining Vietnamese Cuisine
Anan Saigon, the only Michelin-starred restaurant in Ho Chi Minh City, is on a mission to change perceptions of Vietnamese cuisine. Chef Peter Quon Franklin, an American-born Vietnamese, blends his global culinary experiences with a deep respect for Vietnamese heritage.
After mastering the fundamentals at Le Cordon Bleu in Paris and working at prestigious restaurants like Caprice in Hong Kong, Alinea in Chicago, and Nahm in Bangkok, Franklin decided to bring his unique vision to the heart of Ho Chi Minh City’s bustling markets.
While boasting a Michelin star and a regular appearance in ‘Asia’s 50 Best Restaurants’, Anan Saigon defies expectations with its casual dress code and unassuming location. Tucked away in a narrow building amidst the vibrant street market, this gem is easy to miss if you’re not paying close attention.
Anan Saigon pushes the boundaries of Vietnamese cuisine, creating a new category known as ‘Vietnamese Contemporary’. The menu draws inspiration from beloved street food classics like pho, banh mi, and banh xeo, but elevates them to new heights with bold flavor combinations, vibrant colors, and exquisite presentation. Each dish is a testament to Franklin’s artistic vision and his unwavering commitment to elevating Vietnamese culinary traditions.
Americano (Mumbai, India): A Farm-to-Table Italian Experience
Located in the stylish Kala Ghoda district of Mumbai, Americano offers a unique Italian dining experience that goes beyond traditional expectations. Chef Alex Sanchez, a San Francisco native, has been revolutionizing the Indian dining scene for years, first with ‘The Table’, a restaurant renowned for its farm-to-table ethos and direct sourcing of ingredients.
Americano, named after the chef’s American heritage, offers a diverse menu featuring classic Italian dishes like pasta and pizza, alongside unique creations inspired by his global culinary journey. The restaurant’s award-winning bar, recognized by ‘Asia’s 50 Best Bars’, boasts an innovative cocktail menu featuring house-infused spirits, herbal tinctures, and creative interpretations of classic cocktails.
Americano’s commitment to quality ingredients and innovative presentation ensures that each dish is a testament to Sanchez’s dedication to crafting a truly unforgettable dining experience.
Metiz (Makati City, Philippines): A Fusion of French and Filipino Flavors
Metiz, situated in the heart of Makati City, celebrates the vibrant heritage of its owner-chef, Stephan Duemes. Born to a French father and a Filipino mother, Duemes named his restaurant after a blend of French and Filipino words, reflecting the unique fusion of culinary traditions that define his cuisine.
After graduating from a business school in Marseille and gaining experience in restaurants across Hong Kong, New York, and Tokyo, Duemes returned to his Filipino roots to open Metiz. He utilizes his global perspective to create a menu that showcases local ingredients and traditional Filipino cooking techniques in a contemporary and innovative way.
Metiz’s tasting menu features a series of creative dishes, each highlighting unique local ingredients and fermented products. One standout dish is the ‘Monggo’, a traditional Filipino bean soup, reinvented with a vibrant medley of unusual citrus fruits like bauk orange and dalandan, along with cherry tomatoes. Another highlight is the ‘Lumpia’, Filipino spring rolls, which are transformed into open sandwiches overflowing with fresh vegetables, tofu, and fermented pineapple. Metiz’s energetic open kitchen is a testament to Duemes’ passion for teamwork and his dedication to crafting a truly innovative Filipino culinary experience.
