#asias50best Instagram Photos & Videos

asias50best - 39.8k posts

Top Posts

Advertisements

Advertisements

Advertisements

  • Highlight in pictures Hero x logy!
  • Highlight in pictures Hero x logy!
  • 336 3 16 February, 2019
  • JAAN 
Singapore 🇸🇬
1 Michelin Star, 44th in Asia 
158SGD
  • JAAN
    Singapore 🇸🇬
    1 Michelin Star, 44th in Asia
    158SGD
  • 214 2 16 hours ago
  • Evolution of our pumpkin garden dish into a vegan main for the next menu..........confit butternut pumpkin, pumpkin tofu, pickled butternut and sunflower seed sour cream, table side poured stock not shown.
  • Evolution of our pumpkin garden dish into a vegan main for the next menu..........confit butternut pumpkin, pumpkin tofu, pickled butternut and sunflower seed sour cream, table side poured stock not shown.
  • 395 20 17 February, 2019

Latest Instagram Posts

Advertisements

Advertisements

Advertisements

Advertisements

  • An incredibly memorable lunch today at Indian Accent. Incredibly clever, balanced & executed. The ash roasted sweet potato, white pea mash & strawberry dish is going to stick with me for a long time. 🍠 🍓🔥🇮🇳#indianaccent #asias50best #worlds50best
  • An incredibly memorable lunch today at Indian Accent. Incredibly clever, balanced & executed. The ash roasted sweet potato, white pea mash & strawberry dish is going to stick with me for a long time. 🍠 🍓🔥🇮🇳 #indianaccent #asias50best #worlds50best
  • 26 0 15 hours ago
  • JAAN 
Singapore 🇸🇬
1 Michelin Star, 44th in Asia 
158SGD
  • JAAN
    Singapore 🇸🇬
    1 Michelin Star, 44th in Asia
    158SGD
  • 214 2 16 hours ago

Advertisements

  • ‘Wasabi Prawn no Wasabi’ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
A uniquely Singaporean ‘fusion’ dish, the wasabi prawn originated from Chef Sam Leong, as battered and fried shrimp coated with wasabi mayo. Here, Chef LG Han presents it with tempura-style mantis shrimp and local Victorian nasturtium emulsion for that green, fragrantly spiced flavour of Japanese horseradish
  • ‘Wasabi Prawn no Wasabi’ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    A uniquely Singaporean ‘fusion’ dish, the wasabi prawn originated from Chef Sam Leong, as battered and fried shrimp coated with wasabi mayo. Here, Chef LG Han presents it with tempura-style mantis shrimp and local Victorian nasturtium emulsion for that green, fragrantly spiced flavour of Japanese horseradish
  • 54 3 17 hours ago
  • Lobster / Plankton / Portuguese Piri Piri
  • Lobster / Plankton / Portuguese Piri Piri
  • 119 1 18 hours ago
  • Our Sommelier Yudi’s passion for matching food and beverage is evident through his knowledge and incredible enthusiasm. With over 180 of the world's most exclusive wines, Apéritif boasts the best wine cellar on the island. The display cellar in the restaurant will excite even the most discerning wine experts and is a central feature of the restaurant design.
  • Our Sommelier Yudi’s passion for matching food and beverage is evident through his knowledge and incredible enthusiasm. With over 180 of the world's most exclusive wines, Apéritif boasts the best wine cellar on the island. The display cellar in the restaurant will excite even the most discerning wine experts and is a central feature of the restaurant design.
  • 97 5 20 hours ago

Advertisements