sasimirobot
Junior Member
the breaking chairs thing baffles me.
Except this isn't about the cuisine, it's about the country that the chef is located in. And the fact that they can't find 10 asian chefs to fill a list is pretty weird.
Best restaurant is an Indian Restaurant in Thailand, because why not
It doesn't. The point is that Asians are playing a big part in their cuisines not being elevated above "ethnic" cuisine status.
? Did you actually read the article or the actual list? It's a list with 50 chefs, with the majority of them being Asian. There's a lot more than 10 Asian chefs on it.Except this isn't about the cuisine, it's about the country that the chef is located in. And the fact that they can't find 10 asian chefs to fill a list is pretty weird.
Yeah seriously.
But you know, it's probably a blessing in disguise. This way when we go actual delicious Asian food places in Asia we don't have to deal with a bunch of laowei clogging up the restaurant, breaking the chairs, and driving prices up and quality down.
Maybe white people just make better foo-
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHA
Ekkebus began as an apprentice under Michelin-starred chefs Hans Snijders and Robert Kranenborg in the Netherlands. He won the prestigious Golden Chefs Hat for Young Chef of the Year while he was in the Netherlands. He then further honed his skills under the tutelage of Pierre Gagnaire, Alain Passard and Guy Savoy.
He then became the executive chef at the Royal Palm Hotel in Mauritius. After seven years, he then took on the executive chef position at The Sandy Lane in Barbados.
Ekkebus has cooked for top international celebrities such as Michael Jordan, Tiger Woods, Beyoncé and Andrew Lloyd Webber.
It's easy to fool the average person's tastebuds with copious amounts of salt, sugar and fat. Or in many cultures, overwhelming spiciness.I eat widely and at all types of restos, from Michelin starred joints to street stands, and I can say with confidence that the cheap food at my local hawker centre craps over all that overpriced euro top Chef food.
Yup, lol. Asians like to taste test the cultures of the Western world which is why France is such a popular destination for us. (When we aren't being xenophobic as fuck)
I would say, however, Asians and Asian-Americans are way different. In the USA the divide is between generations of immigrants.
Also this is an industry poll that's basically a popularity contest for people to circlejerk over. Not worth getting ruffled about, imo.
This seems like a pretty xenophobic and bigoted attitude towards foreigners.
Bourdain <3
But seriously there is a continuing trend of "ethnic" cuisines finding legitimacy only when prepared by chefs of a European persuasion.
I eat widely and at all types of restos, from Michelin starred joints to street stands, and I can say with confidence that the cheap food at my local hawker centre craps over all that overpriced euro top Chef food.
this finally cements bourdain as being better than guy fieri for me
Last Samurai was a throwaway reference - my point was that in European-influenced haute cuisine culture that this silly list encapsulates, only white people can introduce and legitimize Asian ingredients.Right. So that seems obvious to me that their point of view is super narrow to the western trained chef in a luxury restaurant rather than searching for the local talent or authentic restaurant. Im thai and i eat thai my wholr life , I have yet to find a single western chef thai food that is considered authentic and good to thai tougue.
Last samurai? Seriously?
And expensive. Mostly expensive. Eating at one of these places is a status symbol.Maybe they are just good?
Example: Umberto Bombana (number 4 in the list) works in Hong-Kong since 1993, that's 24 years as of now. Who cares if he's white.
Yeah seriously.
But you know, it's probably a blessing in disguise. This way when we go actual delicious Asian food places in Asia we don't have to deal with a bunch of laowei clogging up the restaurant, breaking the chairs, and driving prices up and quality down.
laowei
I don't agree with that sentiment whatsoever, but I also don't have much interest in any of these restaurants - price and "status" doesn't equal quality, and the ability to crack the top 50 on these lists is primarily a measure of the owner's ability to schmooze and advertise with the right people (judges, a select group).
Sounds pretty accurate actually but like another poster said only white people are able to enter a culture and be fully accepted into it without anyone raising any alarms even if they're a bunch of assholes about it.
So? It's an opinionated article, I would rather someone give me their opintion on what the best chefs are rather than a list that has equal amounts of each race and sex to appease those who this is offending.
Do you think white males are just better cooks or where does the discrepancy come from?
Loaded questions for beginners.Do you think white males are just better cooks or where does the discrepancy come from?
Is anyone saying white males are better cooks or just that these specific white males are better cooks?
Not surprised, western publication prefers western style food. It's clearly this isn't top Asian cuisine as if there was even such a homogeneous thing.
If they're good at making the food does it matter what race the chef is? I realise it's Asian cuisine, but you don't need to be Asian to cook it well no?
Sure, but considering how amazing food in Japan, Thailand, Singapore, China, and many other Asian countries is it's a bit hard to believe that this list is accurate.
Living in Japan right now, tried both, both amazing. Also ate the best pastry of my life here from a small bakery that also had amazing German bread (as a German I was crying tears of joy, that stuff is rarer than golden geese here) and croissants, the chief baker definitely apprenticed in both Germany and France, added his own amazing pastry and even sells them for reasonable prices. Sadly most bakeries here are chain-stores with super soft Japanese tailored stuff though.Didn't know whiskey and pastry was a thing, but I guess I can kind of see it.
This.French and Italian cuisine are the most developed for fine dining.
That's part of the issue.
Of course there's also a perception of European as "fancy" and also it's an old boys club at the top.
Having eaten at very few of these restaurants I have no idea why people in this thread, or Bourdain for that matter, are upset with this list.
Hey now they simply "appropriated" it.
I'd rather 国际友人, thanks.Yeah seriously.
But you know, it's probably a blessing in disguise. This way when we go actual delicious Asian food places in Asia we don't have to deal with a bunch of laowei clogging up the restaurant, breaking the chairs, and driving prices up and quality down.
I am guessing they make decidedly non-Asian fare, or at least some kind of fusion.
Actually the list is highly skewed towards expensive or exclusive food (a problem in itself)
Good on Bourdain for calling out this bullshit. Over a billion people in Asia, and six of the top ten chefs are white guys? Fuck off.
Actually the list is highly skewed towards expensive or exclusive food (a problem in itself) and so that's why Japan shows up with two top ten sushi/Japanese haute cuisine slots. It's about the building location and type of clientele too. Michelin for example throws out a star to a food truck or market stall every now and then to cover for that disgraceful aspect of its lists too.