How some of the world’s best restaurants are staying ahead of the curve with innovations of various kinds
For the first time since its 18 years history, The World’s 50 Best Restaurants will be holding its awards ceremony in Asia, on our very own Little Red Dot this 25 June, and in the presence of this congregation of the world’s best chefs and restaurateurs, we will definitely witness a new restaurant take the number one spot. This is thanks to a new Best of the Best programme whereby all restaurants that have topped the annual poll will ascend into this group and no longer be eligible for the annual ranking.
The competition remains fierce, nevertheless. As times are a-changing, this Oscars of the global gastronomy has taken a step to rejuvenate itself and so have many of the feted restaurants on the list. In a world where diners have not only become more knowledgeable and discerning about their food, their geographical mobility has also rendered them more curious and hungrier for unique dining experiences. Chefs and restaurants have to be constantly innovating to stay ahead of the curve, to attract and retain diners.
LAB WORK
For many restaurants on The World’s 50 Best Restaurants list, menu innovation represents being astute to changing gastronomical preferences and—for those who can afford it—intense research and development into fusing produce and culinary techniques.
Just two months ago, chef Rodolfo Guzman relocated his Boragó restaurant (No.27 in The World’s 50 Best Restaurants 2018) to a stunning new location in the Vitacura area of Santiago, Chile, where it is surrounded by the city’s highest peak Cerro Manquehue. The massive new space includes a culinary research centre that is dedicated to the education, promotion, and discovery of Chilean ingredients.
This story is from the May - June 2019 edition of WINE&DINE.
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This story is from the May - June 2019 edition of WINE&DINE.
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