Список из самых популярных хештегов по теме #WORLDS50BEST

As part of The World’s 50 Best Restaurants 2019 programme in Singapore and in celebration of S.Pellegrino’s 120th Anniversary, some of the world’s top chefs shared their thought-provoking insights into the future of gastronomy at the Food Meets Future event. Massimo Bottura, chef-owner of Osteria Francescana, No.1 in The World’s 50 Best Restaurants 2016 and 2018 and now member of the Best of the Best hall of fame, shared this important piece of advice to aspiring chefs. #Worlds50Best#50BestOfTheBest #BestOfTheBest #SanPellegrino120 @sanpellegrino_official @nationalgallerysingapore #Singapore #VisitSingapore @visit_singapore @massimobottura

Love truffles? Check out these dishes from the Truffle Menu at Indian Accent Delhi. With truffle at its heart, Chef Manish Mehrotra created this special 7-course tasting menu to highlight fresh, seasonal produce. On the menu you’ll find both vegetarian and non-vegetarian including dishes such as black garlic naan, French brie; 63-degree egg, tadka asparagus and more. #Truffle #Truffles #Seasonal #Menu #Worlds50Best #Asias50Best #Indianaccentdelhi #Delhi @chefmanishmehrotra @indianaccent

“Burnt Ends is my favourite casual eatery in Singapore, currently ranked as No.10 in Asia’s 50 Best Restaurants and No.59 on The World’s 50 Best Restaurants list. Chef Dave Pynt does a modern twist on Australian BBQ with a whole rig of customized grills. Some highlights include the smoked quail eggs with caviar and the steak frites: potatoes fried in beef fat, topped with raw beef and caviar,” says 50 Best TasteHunter Anders (@andershusa). #Worlds50Best #Asias50Best #50BestTasteHunter #Takeover #Singapore #BurntEndsSG #VisitSingapore @visitsingapore @burntends_sg @dpynto @andershusa

Swipe through to take a look inside the four collaboration meals that took place in Singapore during the week of festivities celebrating The World's 50 Best Restaurants 2019, sponsored by San Pellegrino & Acqua Panna. The collaborations were: José Andrés and Tetsuya Wakuda at Waku Ghin in Marina Bay Sands Schloss Schauenstein at Corner House Quintonil at CUT by Wolfgang Puck in Marina Bay Sands Mirazur, Alléno Paris au Pavillon Ledoyen, and Atelier Crenn at Odette in support of breast cancer research #Worlds50Best #VisitSingapore #PassionMadePossible #Singapore @visit_singapore #TastefulMoments #SanPellegrino @sanpellegrino_official @acquapanna #MarinaBaySands @marinabaysands @wakughin @tetsuyasydney @chefjoseandres @rest_quintonil @jorgevallejo @cutbywolfgangpucksg @restaurantmirazur @maurocolagreco @atelier.crenn @yannickalleno @odetterestaurant @chef_julien @andreas_caminada @cornerhousesg @chefjasontan_sg @HennessyParadisImperialSG #HennessyParadisImperial @KrugChampagne #Krug @bcfsg

“Exploring all the fascinating sites and attractions that Singapore has to offer was honestly the most enjoyable moments I’ve had in any country in quite a while. I just couldn’t get enough of the brilliant design of the iconic buildings to the intricate level of detail that goes into city streets and parks. I was able to explore the city from dusk to dawn and got plenty of breath-taking shots in the process. Singapore is a place ahead of its time in ways other places could hardly even fathom.” 50 Best TasteHunter Matt (@sophisticatedfoodie) shares the last stop on our Singapore takeover after visiting the city for The World’s 50 Best Restaurants 2019 award celebrations. For more recommendations and highlights check out 50 Best’s recent posts. #Worlds50Best #50BestTasteHunter #Takeover #Singapore @marinabaysands #marinabaysands #VisitSingapore @visitsingapore #Travel

Geranium in Copenhagen has a menu that reads like a rhapsody to the sea. Head chef Rasmus Kofoed shared a recipe for one of his famous seafood dishes using Seafood From Norway products during his 50 Best Masterclass at Marina Bay Sands in Singapore during The World’s 50 Best Restaurants 2019, sponsored by S.Pellegrino & Acqua Panna. Now it’s your turn to try his Razor Clams, Minerals and Sour Cream dish at home. Razor Clams, Minerals and Sour Cream Ingredients (serves 4) For the Razor Clam ‘Shell’: 2 thin wheat dough sheets, available from specialist supermarkets 10g algae powder, available from health food stores 10g charcoal powder, available from health food stores For the Razor Clam Tartare: 60g razor clams, diced 50g crème fraiche (38% fat) 1g sliced tarragon 2.5g salt 1.2g lemon zest 1/2 tsp lemon juice 8g chopped parsley Method For the Razor Clam ‘Shell’: 1. Paint the sheets of thin wheat dough with charcoal and algae powder dissolved into a paste with a few drops of water to resemble a razor clam shell. 2. Cut out 8 pieces, 10cm long, 3cm wide & bake them wrapped around a wooden stick (a similar shape to the handle of a wooden spoon) in a 150C oven for 10 min until crisp and brittle. For the Razor Clam Tartare 3. Chop the razor clams into relatively fine dice. 4. Mix the clams with crème fraiche, salt, lemon zest, lemon juice, parsley and tarragon and place into the baked ‘shells’. #Worlds50Best #Masterclass #Foodie #Singapore #VisitSingapore @visit_singapore @marinabaysands #MarinaBaySands @sanpellegrino_official #SanPellegrino @norwayseafood #SeafoodFromNorway @restaurant_geranium @rkgeranium @sorenledet #recipe #recipes #seafood #razorclams

“The farm to table concept has become pretty mainstream, but rarely do you get the chance to go from the farm TO the table before eating a meal. Chef Han of restaurant Labyrinth let us TasteHunters do just that. He took us on an unforgettable adventure around Singapore, visiting floating fish farms and urban gardens – demonstrating how he works with local producers. The day ended with a meal at his restaurant – a feast of classic Singaporean dishes with a contemporary twist, like chicken rice, chili crab, and chicken satay.” 50 Best TasteHunter Anders (@andershusa) shares his experience at Labyrinth during the 50 BestTasteHunter Adventure in Singapore during The World's 50 Best Restaurants. #Worlds50Best #50BestTasteHunter #Takeover #Adventure #Singapore #VisitSingapore #farmtotable #exploresingapore #labryinthsg @visit_Singapore @ahhuakelong @han_lg @restaurantlabyrinth @andershusa

Food art. By @torbenschuster_ Food afternoon. ❤️ ↪️x esser ripostati/to be featured: #bruttocheffo !!! ❤️

Whilst in town for The World’s 50 Best Restaurants 2019, TasteHunters Theresa & Michael (@theneverfull) headed to the Basque Kitchen for a collaboration dinner by Aitor x Nerua. Reflecting on the meal they said, “Chefs Aitor Jeronimo Orive and Josean Alija came together for a four-hands event focused on the heritage cuisine of Basque Country infused with contemporary interpretations of classic dishes. It was as much of a reunion between the chefs as a collaboration- Josean mentored Aitor during his time at Nerua and the two have kept in touch ever since.” “The menu outlined each dish and was noticeably void of any names showcasing who would be making what. Generally unusual in a collaboration but spoke to the seamlessness and complementary nature between the two chefs’ cooking. We began with riffs on traditional pintxos like cod croquetas and the bilbainito followed by modern Basque dishes including txangurro with brown crab, smoked tomato essence, and hybrid caviar; hake kokotxas with pandan pil pil; fried hake with roasted txoricero peppers; roasted French Basque foie gras; and 12-year-old wagyu txuleta. Desserts were a variation of apple textures, and yuca cake with banana ice cream (a Nerua signature!) Both chefs truly let the ingredients shine, treating them in ways to coax out ideal flavours and textures while maintaining a minimalistic touch.” #Worlds50Best #50BestTasteHunter #Collaboration #Takeover #Singapore #VisitSingapore @visitsingapore @neruaguggenheimbilbao @basquekitchenbyaitor