100 Top Chinese Restaurants of the World 2020 is into its second edition. I hope readers agree with the majority of my choices.
As a Singaporean of Chinese descent, I proudly admit that the annual guide is a labour of love – and greed – for the great cuisines of China.
My two favourite are Yue (my maternal family comes from Shunde) and Huaiyang (particularly the delicate cold dishes). My father came to Singapore as a child from Huai’an, Quanzhou, so I also love Min cuisine. And Lu, Chuan, Chaozhou, Kejia and many other branches of Chinese cuisine.
I write about cuisine from a cultural, historical point of view.
So, 100 does not contain recipes. But, you will discover that xiao long bao does not come from Shanghai but were already very popular in Kaifeng during the Northern Song Dynasty (960 – 1127). Or that Cantonese food should properly be called Yue cuisine which has its origins from the Kingdom of Nanyue (204 BC – 111 BC).
100 has Chinese restaurants from New York, London, Paris, Mumbai, Bangkok, Ipoh, Kuala Lumpur, Singapore, Foshan, Guangzhou, Quanzhou, Hangzhou, Yangzhou, Suzhou, Shanghai, Yokohama, and lots more.
The restaurants are not rated from 1 to 100 but there is a Restaurant of the Year, 10 Top 10, 10 Top 20, 10 Top 30, and 69 other restaurants to make a total of 100.
You may be surprised to learn that the best char siew may actually be from Malaysia. Or that there is a tea house in Yangzhou that makes up to 50,000 baos a day! And that the Restaurant of the Year 2020 was started by a woman.
各界推薦
名人推薦：
“Poh Tiong has created a restaurant guide that no other person could have done because of his knowledge, experience, exposure, and most importantly, his love of Chinese culture, of which Chinese cuisine is an important part. This is a celebration of the food that nourishes our bodies and souls, and the people who make this happen.” － Bob Miao, Head of Michelin Guide in Greater China and responsible for the publication and promotion of Michelin Guide Hong Kong Macau and Michelin Travel Guides from 2010 to 2013.
“My friend Poh Tiong is a wine expert, who has high reputation in the international wine industry. Poh Tiong has been promoting the pairing of Chinese cuisine with wine and has initiated 128 Bordeaux Wine Dinner in China, brought an exciting news in the Chinese wine industry. Recently Poh Tiong visits Chinese restaurants all around the world to find top restaurants and pairs their dishes with wines. The magazine has inspired me a brand-new vision by creating a global map of Chinese restaurants in the wine world.”－ Walter Kei, Hong Kong’s highly respected food writer and television personality
名人推薦：“Poh Tiong has created a restaurant guide that no other person could have done because of his knowledge, experience, exposure, and most importantly, his love of Chinese culture, of which Chinese cuisine is an important part. This is a celebration of the food that nourishes our bodies and souls, and the people who make this happen.” － Bob Miao, Head of Michelin Guide in Greater China and responsible for the publication and promotion of Michelin Guide Hong Kong Macau and Michelin Tra...
作者序
Cuisine, culture and civilisation are connected.
This book celebrates those chefs and restaurants who regard themselves as custodians of a great tradition.
They are not afraid to be creative but anchor that creativity on solid foundations rooted in traditional Chinese cuisine.
If China is the oldest, unbroken civilisation in the world, then its food is just as timeless and continuous.
Cuisine, culture and civilisation are inseparable.
Cuisine, culture and civilisation are connected.
This book celebrates those chefs and restaurants who regard themselves as custodians of a great tradition.
They are not afraid to be creative but anchor that creativity on solid foundations rooted in traditional Chinese cuisine.
If China is the oldest, unbroken civilisation in the world, then its food is just as timeless and continuous.
Cuisine, culture and civilisation are inseparable.
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