The upcoming edition of #50BestTalks will feature chefs Zaiyu Hasegawa, Garima Arora, Bo Songvisava and pastry chef Fabrizio Fiorani, who will discuss key elements that give life to a restaurant.
In photo: “Upside Down Apple Pie” and Fiorani at work (Bononi Production).
From ingredients such as salt, sugar and spice, to essential elements including soul and sustainability, the next edition of #50BestTalks will focus on the components that form the backbone of Asian gastronomy. The morning of provocative presentations and discerning debate will take place at Wynn Macau on Monday 25 March.
As part of the Asia’s 50 Best Restaurants 2019 festivities, Zaiyu Hasegawa (Den, Tokyo), elit™ Vodka Asia’s Best Female Chef Garima Arora (Gaa, Bangkok), pastry chef Fabrizio Fiorani (Il Ristorante Luca Fantin, Tokyo) and Bo Songvisava (Bo.Lan, Bangkok) will offer their views on the life-giving components of their restaurants, one day before the new edition of the annual list is announced.
The imaginative creations of visionary pastry chef Fabrizio Fiorani are served at Il Ristorante Luca Fantin, the eatery inside the Bulgari Hotel in Tokyo that earned the No.28 spot on the Asia’s 50 Best Restaurants 2018 list. From his “Upside Down Apple Pie” to petit fours carefully crafted in the shape of his native country, Italy, Fiorani has gained a reputation for inventive desserts that provide the perfect finish to Fantin’s precise and contemporary Italian fare. Born in Rome, the pastry chef developed his skills at renowned Italian restaurants La Pergola in his hometown and Enoteca Pinchiorri in Florence, before following chef Heinz Beck to Tokyo and finally becoming pastry chef for Bulgari’s Tokyo and Osaka hotels in 2015. To illustrate the qualities and importance of sugar in gastronomy, Fiorani will provide a live cooking demonstration illustrating the innovative techniques and concepts that go into his signature dessert, Zucchero (sugar).
The #50BestTalks event will be livestreamed on the Asia’s 50 Best Restaurants Facebook page from 10:30am Macao time on 25 March.