The 25 Fattiest Fast Foods

Here are the "fattiest fast foods". American-based, but some of these chains are in the Philippines, or are coming. They look delicious, and ah, the fat ones look good too. http://images.businessweek.com/ss/09/10/1007_americas_fattiest_fast_foods/2.htm

Robuchon Tops Asia Dining List

The best restaurant in Asia belongs to Parisian chef Joel Robuchon and the best cuisine is French, according to the dining guide that seeks to promote the region’s eateries and chefs yet favors foie gras over rice. L’Atelier de Joel Robuchon Hong Kong tops a list in the “Miele Guide,” published today, that contains just one Asian- cuisine venue in the top 10. Second place goes to last year’s winner Iggy’s, which is modern European. Third is Robuchon a Galera, in Macau, also owned by Robuchon. “The Miele Guide was created in 2008 in order to better recognize and celebrate Asia’s best chefs and restaurants,” the introduction to the guide says. “In some ways, the economic situation is making the restaurant scene in Asia more interesting to watch, and more dynamic, than ever.” Still, the only place in Japan to make the Top 20 is L’Atelier de Joel Robuchon in Tokyo. Miele’s best Japanese eatery is an American import, Nobu, in Hong Kong. The limited success of Asian restaurants serving Asian cuisines comes even as the Miele guide was set up after the World’s 50 Best Restaurants awards in 2008 almost ignored Asia, without a single venue in the Top 50. The results were announced last night in a dinner at the Fullerton Hotel, Singapore. Bloomberg received them via e-mail. The highest pure Asian showing is the “Miele Guide” is No. 10 for Yung Kee, a Cantonese restaurant in Hong Kong known for its goose. Mozaic, at No. 6, is among those with fusion fare. Foie gras is a recurring favorite among the Top 10. Foie-Gras Burger From Robuchon’s Hong Kong menu, Miele recommends “the free-range quail with foie gras served with Robuchon’s rich and revered mashed potatoes; the beef and foie-gras burgers with caramelized bell peppers; the foie gras ravioli in warm chicken broth.” At Robuchon a Galera, it’s the “duo of white truffle and potatoes with virgin olive oil on a carpaccio of smoked foie gras. At Jaan par Andre, Singapore, it’s “porcini, foie gras, porcini, foie gras, porcini.” As for chefs, here are some of the names from the Top 10: Sebastien Lepinoy, Francky Semblat, Armin Leitgeb, Chris Salans, Gunther Hubrechsen, David Laris and Phillip Davenport. (The other three are Ignatius Chan, Andre Chiang and Choi Wai-Chor.) The “Miele Guide,” which features 450 restaurants, is based on four rounds of judging and involves journalists, food writers, professionals in the industry and members of the public. It’s a feature of such a broad and democratic process that the resulting list might not be entirely satisfactory. I was a panelist on the S. Pellegrino World’s 50 Best Restaurants for the first time this year and wouldn’t begin to defend the showing of Asian restaurants on that list. (The highest was Les Creations de Narisawa, Tokyo, at No. 20.) The weakness of the World’s 50 Best is an opportunity for Miele. The prominence of Western and fusion eateries, and particularly of European dining chains, is a disappointment in a guide that aims to celebrate Asia’s best chefs and restaurants. The World’s 50 Best has begun revising its panels to try to increase Asian representation. It’s time for tweaking at Miele. “The Miele Guide 2009/2010” is available at book stores in Asia . The guide is sponsored by Miele & Cie., a domestic-appliance company based in Guetersloh, Germany. The Top 20: 1. L’Atelier de Joel Robuchon, Hong Kong, China. (2) 2. Iggy’s, Singapore. (1) 3. Robuchon a Galera, Macau, China. (6) 4. Jaan par Andre, Singapore. (-) 5. Les Amis, Singapore. (3) 6. Mozaic, Bali, Indonesia. (5) 7. Gunther’s Modern French Cuisine, Singapore. (4) 8. Laris, Shanghai, China. (-) 9. Ku De Ta, Bali, Indonesia. (-) 10. Yung Kee, Hong Kong, China. ( 11. Bukhara, New Delhi, India. (14) 12. Beijing Da Dong Roast Duck, Beijing, China. (-) 13. Zanotti II Ristorante Italiano, Bangkok, Thailand. (19) 14. M on the Bund, Shanghai, China. (17) 15. Nobu, Hong Kong, China. (16) 16. Caprice, Hong Kong, China. (11) 17. Antonio’s, Cavite, Philippines. (10) 18. Aubergine, Manila, Philippines. (-) 19. Fook Lam Moon, Hong Kong, China. (1 20. L’Atelier de Joel Robuchon, Tokyo, Japan. (13) (Richard Vines is the chief food critic for Bloomberg News. Opinions expressed are his own.)