Overview
The Miele Guide was created in 2008 in order to better recognise and celebrate Asia’s best chefs and restaurants. This annual publication evaluates restaurants across the region and releases an annual ranking of Asia’s Top 20 restaurants in addition to profiling the best restaurants across Asia. Starting with the 2009/2010 edition, The Miele Guide will also reveal the Top 5 rankings within individual countries.
They are selected after four rounds of judging which have been set in place to ensure that a credible, transparent system is used to showcase establishments that deliver true excellence and exceptional dining. The multiple rounds of judging also ensure that The Miele Guide accurately reflects the opinions of the dining public in Asia as well as the region’s most respected restaurant critics.
The first round of judging consists of creating a shortlist of best restaurants as determined by the region’s top restaurant critics. The second and third rounds of judging will be conducted simultaneously via online polls. The public in addition to a jury of food professionals and prominent food lovers will be invited to cast their votes. Finally, our in-house team and contributing editors will be dining anonymously at the most highly rated restaurants to confirm our annual ranking of Asia's Top 20.
When assessing restaurants, all voters and jury members are asked to consider: (1) the quality of the food served; (2) the ambience of the restaurant; and (3) the level of service offered. Most importantly, their votes should reflect the tastes of Asian diners.
To purchase past and current editions of The Miele Guide, visit The Miele Guide online store. It is also available at all major bookstores around Asia.
