{"id":66338,"date":"2026-03-31T11:02:01","date_gmt":"2026-03-31T09:02:01","guid":{"rendered":"https:\/\/www.sosa.cat\/sosa-ingredients-in-asias-50-best-restaurants-2026\/"},"modified":"2026-03-31T11:16:00","modified_gmt":"2026-03-31T09:16:00","slug":"sosa-ingredients-in-asias-50-best-restaurants-2026","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/sosa-ingredients-in-asias-50-best-restaurants-2026\/","title":{"rendered":"Sosa Ingredients in Asia&#8217;s 50 Best Restaurants 2026"},"content":{"rendered":"\n<p>This March we were in <em>Hong Kong<\/em> for the <strong>Asia&#8217;s 50 Best Restaurants 2026<\/strong> awards ceremony, an event that celebrates the best restaurants and chefs across Asia, many of them clients and partners with whom we share a passion for gastronomic innovation.<\/p>\n\n<h2 class=\"wp-block-heading\">A week of gastronomic celebration<\/h2>\n\n<p>We participated as part of the <strong>Valrhona Selection group ,<\/strong> together with partner brands that share our vision of technical excellence. It was an intense week, full of events, demonstrations and, above all, connections with the most influential gastronomic community in Asia. <\/p>\n\n<h2 class=\"wp-block-heading\">Collaboration and creativity in every detail<\/h2>\n\n<p>We worked in close collaboration with *Maison Kaviari. Valrhona chefs **Natalie Leung, *Guillaume<em>Lopvet<\/em> and <em>Chef Alex<\/em> prepared a series of canap\u00e9s that fused European technique with Asian influences: <\/p>\n\n<ul class=\"wp-block-list\">\n<li><em>Nyangbo 68%<\/em> chocolate mousse with Kaviari caviar, a recipe developed by \u00c9cole Valrhona.<\/li>\n\n\n\n<li>Hong Kong style <em>Egg Waffle<\/em>, with salted egg yolk and soft serve of <em>Dulcey 35%<\/em>.<\/li>\n\n\n\n<li><em>Matcha Tokyo<\/em> chocolates made with the new <em>Matcha Inspiration<\/em> chocolate coating.<\/li>\n\n\n\n<li>Petits g\u00e2teaux de <em>Guanaja 70%<\/em> and an impressive chocolate trophy for the winner of Asia&#8217;s Best Pastry Chef.<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Menu: technique at the service of flavour by Sosa<\/h3>\n\n\n\n<p>Our<strong> <em>Chef Ambassador Leafy<\/em><\/strong> developed unique sweet-savory canap\u00e9s that fused Asian influences with European flavours. This is where our technical ingredients made the difference: <\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Foie Gras Canap\u00e9<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>Microwave pistachio sponge cake<\/em> with <a href=\"https:\/\/www.sosa.cat\/en\/product\/albuwhip-free-range-eggs\/albuwhip-free-range-eggs-2\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/albuwhip-free-range-eggs\/\" target=\"_blank\" rel=\"noreferrer noopener\">Albuwhip,<\/a> Trehalose and Pistachio Paste, then dehydrated in the oven.<\/li>\n\n\n\n<li><em>Black currant gel<\/em> using <a href=\"https:\/\/www.sosa.cat\/en\/product\/gelcrem-cold\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Cold<\/a> with Adamance black currant puree.<\/li>\n\n\n\n<li><em>Foie Gras ice cream<\/em> stabilized with <a href=\"https:\/\/www.sosa.cat\/en\/product\/profiber-stab-5\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5,<\/a> together with Glucose powder, <em>*Trehalose<\/em> and <em>Dextrose<\/em> as technical sugars.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"alignnormal\"><div id=\"metaslider-id-66296\" style=\"width: 100%;\" class=\"ml-slider-3-108-0 metaslider metaslider-flex metaslider-66296 ml-slider has-dots-nav ms-theme-bubble\" role=\"region\" aria-label=\"50th Best Asia 2026\" data-height=\"700\" data-width=\"700\">\n    <div id=\"metaslider_container_66296\">\n        <div id=\"metaslider_66296\">\n            <ul aria-live='off' class='slides'>\n                <li style=\"display: block; width: 100%;\" class=\"slide-66319 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-6-700x700.png\" data-slide-type=\"image\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-6-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66319 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (6)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66320 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-7-700x700.png\" data-slide-type=\"image\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-7-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66320 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (7)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66317 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-4-700x700.png\" data-slide-type=\"image\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-4-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66317 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (4)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66318 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-5-700x700.png\" data-slide-type=\"image\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-5-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66318 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (5)\" \/><\/li>\n            <\/ul>\n        <\/div>\n        \n    <\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Matcha Verrine<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><em>Chawanmushi<\/em> base elaborated with kombu dashi, <a href=\"https:\/\/www.sosa.cat\/en\/descargable\/dossier-recetario-gracila-gel\/gracila-gel-2\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gracila-gel\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gracila Gel<\/a> and Trehalose, combined with Valrhona *Inspiration<em>Matcha<\/em><\/li>\n\n\n\n<li>Garnish of marinated edamame and black olive gel with <a href=\"https:\/\/www.sosa.cat\/en\/product\/gelcrem-cold\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Cold<\/a> and Norohy <em>Tadoka<\/em><\/li>\n\n\n\n<li>Chantilly cream with <a href=\"https:\/\/www.sosa.cat\/en\/product\/cold-inulin\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/inulina-en-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cold Inulin,<\/a> Trehalose, and white champaca distillate.<\/li>\n\n\n\n<li>Finished with seaweed powder.<\/li>\n<\/ul>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Century Egg<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Rice porridge transformed into <em>rice cake<\/em> using <a href=\"https:\/\/www.sosa.cat\/en\/product\/gellan-gum\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/goma-gellan\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gellan Gum,<\/a> flamb\u00e9ed to provide additional smoky aroma.<\/li>\n\n\n\n<li>Sauce made with century egg yolk, <a href=\"https:\/\/www.sosa.cat\/en\/product\/flaxfiber\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/flaxfiber\/\" target=\"_blank\" rel=\"noreferrer noopener\">Flaxfiber,<\/a> soy sauce, garlic, oyster sauce, sunflower oil and vinegar.<\/li>\n\n\n\n<li>Accompanied with charred bell pepper brunoise and chopped egg white.<\/li>\n\n\n\n<li>Glutinous rice foam made with <a href=\"https:\/\/www.sosa.cat\/en\/product\/proespuma-cold\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/proespuma-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Proespuma Cold<\/a>.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">A well-deserved recognition<\/h3>\n\n<p>We had the profound honor of witnessing the awarding of the <em><strong>Asia&#8217;s Best Pastry Chef 2026<\/strong><\/em> to <em>Ardika Dwitama<\/em>, sponsored by Valrhona.<\/p>\n\n<p>Dwitama joined Chef Hans Christian and restaurateur Budi Cahyadi to open *August* restaurant in 2021, bringing his precise, imaginative pastry vision to Jakarta\u2019s fine dining scene. His desserts are modern, layered, and deeply inspired by Indonesia\u2019s culture and environment. <\/p>\n\n<p>Events like <strong>Asia\u2019s 50 Best Restaurants<\/strong> remind us why we do what we do: <em>to provide precise technical tools that enable chefs to take their creativity to the next level, <\/em>without geographical or cultural boundaries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This March we were in Hong Kong for the Asia&#8217;s 50 Best Restaurants 2026 awards ceremony, an event that celebrates the best restaurants and chefs across Asia, many of them clients and partners with whom we share a passion for gastronomic innovation. A week of gastronomic celebration We participated as part of the Valrhona Selection [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":66290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[615],"tags":[],"class_list":["post-66338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sosa Ingredients in Asia&#039;s 50 Best Restaurants 2026 - Sosa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/sosa-ingredients-in-asias-50-best-restaurants-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sosa Ingredients in Asia&#039;s 50 Best Restaurants 2026 - Sosa\" \/>\n<meta property=\"og:description\" content=\"This March we were in Hong Kong for the Asia&#8217;s 50 Best Restaurants 2026 awards ceremony, an event that celebrates the best restaurants and chefs across Asia, many of them clients and partners with whom we share a passion for gastronomic innovation. A week of gastronomic celebration We participated as part of the Valrhona Selection [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sosa.cat\/en\/sosa-ingredients-in-asias-50-best-restaurants-2026\/\" \/>\n<meta property=\"og:site_name\" content=\"Sosa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SosaIngredients\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-31T09:02:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T09:16:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50th-best-asia.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"gabriela.bernal\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"gabriela.bernal\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/\"},\"author\":{\"name\":\"gabriela.bernal\",\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/#\\\/schema\\\/person\\\/4ed1bea25149301e66d0930276ab2e7f\"},\"headline\":\"Sosa Ingredients in Asia&#8217;s 50 Best Restaurants 2026\",\"datePublished\":\"2026-03-31T09:02:01+00:00\",\"dateModified\":\"2026-03-31T09:16:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/\"},\"wordCount\":463,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.sosa.cat\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/50th-best-asia.png\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/\",\"url\":\"https:\\\/\\\/www.sosa.cat\\\/en\\\/sosa-ingredients-in-asias-50-best-restaurants-2026\\\/\",\"name\":\"Sosa Ingredients in Asia's 50 Best Restaurants 2026 - 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