Robuchon au Dome shoots to top spot and Waku Ghin debuts at number two in the fifth edition of The Miele Guide to Asia's Finest Restaurants.



The Miele Guide's much anticipated Asia's Top 20 list of restaurants and the recipient of the prestigious Chef of Chefs award were announced today before some of Asia's most well-respected chefs, restaurateurs and food industry experts at Tamarind Hill, Singapore.

The evening was also held to celebrate the restaurateurs and chefs behind the Top 500 restaurants across 17 countries profiled by The Miele Guide, demonstrating the immense diversity and rich heritage of the gastronomic scene in Asia.

The man many herald as the world's greatest chef and his lieutenants in Asia have done it again. Robuchon au Dome (Macau) and L'Atelier de Joel Robuchon (Hong Kong) were crowned first and third places respectively in this year's Top 20 list. Robuchon a Galera, as Robuchon au Dome was previously known, has been a constant fixture in our Top 20 list since the guide's inception. A recent facelift that provided a fitting stage for the brilliance of Chef Francky Semblat propelled this old favourite to the number one spot, proving once more that dining is a holistic experience.

Making its stunning debut at second place is Waku Ghin (Singapore). An amazing feat for any new restaurant, this achievement is understandable when it is a restaurant by Japan-born Australian chef Tetsuya Wakuda. Restraint, elegance and respect of both humble and premium ingredients characterise the omakase menu, which pays more tribute to Chef Wakuda's homeland than the original Tetsuya's.

Pride in Asia's cultures is a common thread seen in 2013's Top 20 list. Though progressive restaurants prevail, behind their modern façades they are often rooted in centuries-old Asian culinary history. This is exemplified by this year's new entrant, the 24-seat three Michelin star Japanese restaurant Nihon Ryori RyuGin, where Chef Seiji Yamamoto's experimental techniques betray a fierce respect of time-honored kaiseki traditions. Other establishments on the list like Pierre Gagnaire a Seoul, Sarong, Iggy's, Mozaic, Bukhara, One Harbour Road and Dakshin display the same deference to their unique Asian heritage.

This year's Chef of Chefs Award continues this trend, voting in Chef David Thompson (right) for his unwavering dedication to documenting, preserving and executing traditional Thai recipes. The award recognizes the one chef who has served as a figure of inspiration to his peers over the past year, selected from and by chef candidates from the previous edition of The Miele Guide. Chef David Pooley of Beijing's Aria restaurant said that Chef Thompson has "shown that with sufficient dedication, young chefs can reach the top in any type of cuisine they set their minds to", while Chef Will Meyrick of Sarong in Bali cited his "clear vision, patience and persistence about what he wants to create, reminding us all that food is one of the things that can transcend our differences." The 52-year-old truly embodies The Miele Guide's values, and is an inspiration to all.

"As the first to recognize the excellence of the Asian food scene, we at The Miele Guide are extremely proud to have witnessed its rapid progression over the years. We are committed to recognizing the tireless dedication of Asia's chefs and raising international awareness for the best dining establishments in Asia. In turn we hope to encourage the restaurant industry to continue to evolve and grow," said Ms Tan Su-Lyn, Co-Founder and Executive Director of The Ate Group and Co-Founder of The Miele Guide.

"We are extremely pleased to see The Miele Guide entering its fifth year and are very proud to once more be an integral part of this established and independent guide that honours Asia's restaurants, chefs and restaurateurs. After all, they truly embody the Miele value of ‘Immer Besser' by constantly pursuing perfection in their craft. Miele has always been a firm and passionate supporter of the food and beverage community in Asia, as seen from our involvement in regional platforms that encourage innovation and cultivate excellence over the years," said Angeline Yap, Managing Director of Miele Singapore.

As the leading Asian dining guide, The Miele Guide continues its commitment to nurture aspiring culinary talents in the region through the Culinary Scholarship Programme, which is jointly sponsored by Miele and At-Sunrice GlobalChef Academy (At-Sunrice), with support from the Singapore Workforce Development Agency (WDA) and guided by the Singapore Workforce Skills Qualifications (WSQ) framework. Earlier in November, two aspiring chefs were selected from a pool of competitive entries from all over Asia. The two award recipients are 20-year old Singaporean Tan Song Wen and 30-year-old Filipino Karen Liz Obero. Shortlisted based on their strong displays of culinary passion, both awardees will be given the exclusive opportunity to attend the 18-month diploma programme at the renowned At- Sunrice GlobalChef Academy in Singapore.

The Miele Guide 2013 Launch Celebration party is supported by Miele and product sponsors Artisan Cellars, Dreamfields, Fiji Water, Hubers Butchery, Japan Airlines, Ruiter, The Drinking Partners, The US Meat Export Federation and Valrhona.

About The Miele Guide
The Miele Guide is Asia's first authoritative and independent guide to the region's finest restaurants. Each of the 500 restaurants in the guide, now in its fifth year, is selected after a rigorous voting process involving input from food and beverage professionals, food writers, restaurant critics and most importantly, the public. Every year, the ranked list of Asia's Top 20 is unveiled to great anticipation, acknowledging the trailblazing culinary achievements of the region's best chefs. The 2011/2012 edition covers the best restaurants in Brunei, Cambodia, China (including Hong Kong & Macau), India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand and Vietnam. Also included are critical and current commentaries on local dining scenes by respected food journalists, as well as a ranked list of Top 5 restaurants within each represented country. For more information, please visit: www.mieleguide.com

Media Contact
Stefanie Wijono, Ate Integrated Communications
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Sheena Cheong
Ate Integrated Communications
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