50 Best in Singapore! 04.07.2019 - Natalie Fernley

The World’s 50 Best Restaurants 2019 awards ceremony

Once again, The World’s 50 Best Restaurants brought together the planet’s most acclaimed cooks for a week of celebrations of the global restaurant industry’s achievements, this year held in Singapore. The awards ceremony culminated in the announcement of the prize for The World’s Best Restaurant 2019, which went to restaurant Mirazur in Menton, France.

 

#50BestTalks: Kitchen Karma, presented by Miele

The programme of events wouldn’t be complete without #50BestTalks, presented by Miele. 50 Best’s thought-leadership series shines a spotlight on current trends and issues in the culinary world. This year’s edition (which was open to the public and the best-attended Talks ever) featured chefs Massimo Bottura of Osteria Francescana, Daniela Soto-Innes of Cosme, Eric Ripert of Le Bernardin, Ana Roš of Hiša Franko and Tetsuya Wakuda of Waku Ghin. The cooks discussed how kitchens are becoming a more relaxed environment where anger is replaced by a focus on the team as they shared their own experiences and tips on how to lead a happy brigade and channel positivity into the dining room.

 

Food Meets Future by S.Pellegrino

To celebrate the 120th anniversary of The World’s 50 Best Restaurants’ main sponsor, S.Pellegrino, a unique event was held at the National Gallery Singapore. Exploring four themes that are central to the future of food – talent, responsibility, inclusivity and inspiration – the event saw world-class chefs engaging with the new generations and pledging to take practical measures to create a better world. 

 

50 Best Masterclasses

At the 50 Best Masterclasses, renowned chefs Rasmus Kofoed of Geranium, Virgilio Martínez and Pía León of Central and Gaggan Anand of Gaggan shared insights into their philosophies and style of food. The Masterclasses provided a unique chance for foodies from Singapore and beyond to discover what happens behind the scenes at some of the best restaurants in the world and how their signature dishes are created.

Latest news from William Reed

More news