Nat Geo Traveller: 72 Hours in Miri
From immaculate beaches to natural wonders, there are myriad reasons to visit Miri
Asia
50 Best: 12 new restaurants in The World’s 50 Best 2019
From Noma to Twins Garden, these are the 12 new entries to The World’s 50 Best Restaurants 2019 list
50 Best: The World’s 50 Best Restaurants 51-120 list 2019
What to order, insider info and how to book the venues in The World’s 50 Best Restaurants 2019 51-120 list
Interview: Gaggan Anand on restaurant ‘suicide’
“Every artist dreams of suicide, and this is my suicide. Gaggan will never come back, never resurface as a restaurant”
Inside Odette: The Best Restaurant in Asia 2019
“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
Interview: Gaggan Anand, Gaggan
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
Interview and video: André Chiang
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
Interview: How Sühring twins conquered the Bangkok dining scene
“Since we’re twins, we’re very connected to each other and most of the things throughout our life we’ve done together. We create dishes together – there’s no separation of who does what.”
Interview: Asia’s No.1 chef Gaggan Anand plans five new restaurants
“Every year I’ll open one restaurant and every year I’ll get closer to closing my restaurant.”
Interview: May Chow, Little Bao
“As soon as I sit down, I think ‘I should open another restaurant’. I love Melbourne – the food scene is amazing – and London would be awesome too.”
Asia’s 50 Best Restaurants 2015: the list in pictures
A selection of restaurant profiles written for Asia’s 50 Best Restaurants 2015, plus Asia’s 50 Best Restaurants: the list in pictures
Interview: Chef Vicky Lau, Tate Dining Room
“I was born in Hong Kong and went to New York University to study Graphic Communication. After that I felt like I just needed something different in my life – a different aspect of design”
Interview: Chef Ryan Clift, Tippling Club
When the financial crisis happened, we created a cocktail called Fuck the Subprime. It was cognac with Cristal champagne and it was S$65 (£30) for a fucking cocktail, but you had to order it in a group. We were full of people buying it, so we realised in times of stress, people still want to drink.
