The highly anticipated Asia’s 50 Best Restaurants Awards was held at the Wynn Palace Cotai last night. This distinguished awards ceremony draws in the very best of the gastronomy industry. The Chef’s Choice Award, sponsored by Estrella Damm, was awarded to Chef Zaiyu Hasegawa of Japan.
Chef Hasegawa is Chef and Owner of the acclaimed Tokyo restaurant DEN, which took the prestigious ranking of #3 at the Awards.
The Chef’s Choice Awards annually shines a light on the culinary leader who has amassed both respect and admiration from their peers within the industry. The winner is chosen by the other chefs on the Asia’s 50 Best Restaurants list. Chef Hasegawa is best-known in the industry for his playful and unique cuisine which pushes the boundaries of traditional Japanese dining.
Consistently at the forefront of the beer-brewing experience, Estrella Dammhas been invoking the delicious spirits of the Mediterranean to larger lovers for over 100 years. Across the globe, Estrella Damm has garnered a reputation as a beer created for culinary experiences which uses 100% natural ingredients throughout its meticulous fermentation and maturation process.
At the Asia’s 50 Best Restaurant Awards Ceremony, Estrella Dammhighlighted its one-of-a-kind Inedit Damm malt and wheat beer. Inedit Damm is specially brewed to respect and pair perfectly with the new gastronomy. Crafted by Ferran Adria, the world’s most award-winning chef, it is uniquely brewed to blend lager and wheat styles, achieving a complex aroma, creamy texture and lasting finish.
“What an extraordinary year for culinary talent in Asia! In our second year as the Official Beer Partner to Asia’s 50 Best Restaurants, we are incredibly honoured to once again support and further our shared vision of promoting culinary excellence for the region,” said Maria Faus, Marketing Manager Asia and Pacific, Damm.
Chef Hasegawa, winner of the Chefs’ Choice Award 2019, said, “I am very happy to have received this award. I’m deeply grateful to all the chefs that helped me along the way, as being a chef is not something that’s possible on my own. Support from those around me, and from my peers, is crucial.”
.jpg){kind=tracking}