Hottest New Crazes for 2020
Let's start off the New Year with some of our Secret Tables' trending cuisines. We want to give you a ‘heads up’ about this year's up and coming restaurants and their special creations for 2020. Whether you are a passionate foodie or just looking for some fresh dining inspiration for the year ahead, we’ve got a great list of delectable dishes for you to try out through 2020. Start making your reservations now!
Paste Restaurant – Luang Prabang, Laos

With PASTE long recognized as one of the best culinary experiences in Bangkok, Paste Luang Prabang is ready to Wow you. Chef Bee Satongun (Best Female Chef in Asia 2018) has created a sophisticated Thai-Portuguese dish of Lotus Stem Salad with Crayfish, Poached Pheasant and Gold Apple Powder. Chef Bee was inspired by Thai-Portugese Khanom Jeen noodle sauce with creamy coconut milk, yellow turmeric, lime juice and the crunchiness of the lotus stem and crispy lotus petal adding complex textures and taste. And finished off with luxurious Gold Apple powder for its unique aroma. An imaginative and delicious creation inspired by two great cuisines from one of Asia’s most exciting chefs.
Initial Restaurant – Johor Bahru, Malaysia

The hottest fine dining venue in Johor Bahru, Malaysia, Initial serves modern European food with a Japanese twist. Chef Chin Hong Koh, who honed his craft in the Michelin starred restaurant - Noma, is the mastermind behind this unique restaurant.

Chef Koh would like to present us with his newest sweet creation. A refreshing passion fruit jelly, milky coconut mouse and lemongrass sorbet topped with Italian meringue and a dash of rare local stingless bee honey served in a beeswax bowl. Rich, refreshing and uniquely distinctive flavours perfectly combined to delight and excite your palate.
Aperitif – Bali, Indonesia

Bali doesn't just offer you beautiful nature and sophisticated beach-clubs, it is also home to culinary adventures and creative fine dining as well. The Secret Table, Aperitif, stands among the best restaurants in Bali. One of Aperitif's signature dishes is Venison Wellington created from quality New Zealand origin venison and Foie gras served with truffled mashed potatoes and mushroom Rendang sauce. Perfect to share! Chef Nic Vanderbeeken and his team only select the finest produce for all their creations, from the choicest cuts of venison from New Zealand to the locally sourced herbs and spices for the special Rendang sauce to create their delicious masterpiece.
Redbox - Chiang Mai, Thailand

Redbox has been developed as a restaurant-destination to offer more than simply a meal. The dream of husband and wife team Chef Chindanai ‘Dan’ Boonchaliew and food designer Chef Pimmada ‘Proud’ Kankulsuntorn, they have combined their talents to create a dining destination unlike any other in the city. Elegant, welcoming, impeccably presented, the restaurant itself, as well as each dish, is lovingly created to feature original takes on South East Asian and world cuisines.

Today Chef Proud would like to recommend to us one of her finest creations, Thai Panang Herb Lamb Curry. An award-winning recipe, this exquisite dish carries the tastes and aromas of distant places. The main flavour here comes from coconut and cooking it slow really makes the dish shine. So when next time in Chiang Mai be sure to book your table at Redbox, imaginative takes on classic dishes and flavours to die for, the Redbox is not to be missed!
... to start planning your Asian journey
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