New Culinary Heights

Asia's 50 Best Restaurants celebrates its 10th anniversary this year - in Singapore. Ahead of its 2023 edition, we speak to WILLIAM DREW, director of content for 50 Best, on what it takes to be recognised in the regional food awards.

- NAFEESA SAINI

Within culinary circles, there is a palpable sense of excitement leading up to the Asia's 50 Best Restaurants awards ceremony on Mar 28. There are plenty of reasons to celebrate: This edition marks the first full-scale gathering of Asia's food community since 2019 for the awards' 10th anniversary in the region. It also sees a return to Singapore, where it first debuted.

Food awards, while often deemed as arbiters of fine dining, have long been marred by controversy and criticism. William Drew, content director of 50 Best, sets the record straight on the voting process and how the food awards remain relevant today.

50 Best has attracted a fair amount of criticism. What's a myth you'd like to dispel?

People's misunderstanding of the voting methodology and how the list is put together. There is no criteria for selection; that is up to each voter to decide. For one person, the food may be everything. For another, the atmosphere may play a more important role. There is no set criteria - w don't believe there is, or should be, a type of restaurant that features in the 50 Best lists. The diversity of cuisines, styles and experiences is what keeps the Asia's 50 Best Restaurants list and all of our lists dynamic and interesting.