Asia's 50 Best Restaurants, sponsored by S. Pellegrino &AcquaPanna and organised by William Reed Business Media, will welcome some of the world’s leading chefs to Singapore to participate in a series of interactive workshops and a forum on global culinary trends.

Held in conjunction with Asia’s 50 Best Restaurants 2014 awards, the two-day programme on 23 and 24 February 2014 offers an opportunity for the culinary industry and members of the public to hear from and interact with some of the world’s most prominent chefs. The programme comprises a one-day forum on 23 February, titled ‘The Future of Food: Back to our Roots’, and a series of ‘Signature Dishes’ workshops on 24 February.

The lineup of presenters, mostly drawn from The World’s and Asia’s 50 Best Restaurants lists, includes:

-Joan Roca, El Celler de Can Roca, (No. 1, The World’s 50 Best Restaurants 2013)

-Yoshihiro Narisawa, Narisawa (No. 1, Asia’s 50 Best Restaurants 2013, No. 20 The World’s 50 Best Restaurants 2013)

-BjörnFrantzén, Restaurant Frantzén, (No.12, The World’s 50 Best Restaurants 2013)

-Ben Shewry, Attica, (No. 21, The World’s 50 Best Restaurants 2013)

-Andre Chiang, Restaurant Andre, (No. 5, Asia’s 50 Best Restaurants 2013, No 38 The   World’s 50 Best Restaurants 2013)

-Manjit Gill, Dum Pukht, (No. 17, Asia’s 50 Best Restaurants 2013)

-Manish Mehrotra, Indian Accent (No. 48, Asia’s 50 Best Restaurants 2013) 

-LohLikPeng, global hotelier and restaurateur, The Unlisted Collection

David Thompson, regarded as the world’s foremost authority on Thai cuisine and chef of Nahm (No.3, Asia’s 50 Best Restaurants 2013, No. 32 The World’s 50 Best Restaurants), has been appointed as the chair and co-curator for the ‘Future of Food’ forum and the workshops. He will co-host the forum and present one of the workshops.

Tickets for the all-day forum, which include access to the cocktail party, are priced at SG$240 while a seat at one of the six workshops start from SG$250.

An Advisory Board, chaired by David Thompson, has been appointed to oversee this project and curate the programme. Other board members include chefs Yoshihiro Narisawa and Manish Mehrotra, as well as restaurateurs LohLikPeng from Singapore and Alan Lo from Hong Kong.

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