The 2019 World’s 50 Best festivities in Singapore seems like a dream from a prior decade, yet also feels as if it occurred weeks ago. A survey of the population during COVID shows 40% of respondents said time was passing faster and 40% felt it was passing slower. Perplexingly I find myself hovering somewhere in the middle.

The “Oscars of gastronomy,” is back after a hiatus in 2020 as the global pandemic ravaged lives and the hospitality industry in which these awards are dedicated to. In contrast to the Singapore event in 2019, there were no acrobats twirling from the ceiling or taking a spin in an indoor Ferris wheel while watching Ibiza-level partying. This year’s festivities were hosted in Antwerp, Belgium and like the city, this affair was more intimate. Akin to seeing friends after the long isolation, there was a sense of camaraderie and joy, with deeper content and connection.

The #50BestTalks kicked off the programming with a panel of the world’s top chefs taking the stage to tackle subjects such as sustainability, diversity, and life post-COVID. Selassie Atadika, Daniel Humm, and Junghyun Park imparted knowledge as historian and author, Regula Ysewijn, moderated. It was humbling to hear the struggles of restaurant giants, such as Eleven Madison Park, consider bankruptcy during COVID, only to come out on the other side with a renewed responsibility on sustainability. Chef Prateek Sadhu of Masque in Mumbai, via video, addressed cultural appropriation in the culinary world.

The Food Meets Talent by S. Pellegrino itinerary continued the rich content. Celebrity chef Heston Blumenthal gave a personal and moving keynote speech “How to hack your own talent”. He spoke about his childhood, mental health, foregoing labels, and happiness. Food designer Adelaide Lala Tam mesmerized the crowd by taking us on a journey for a graduate project, How to consume Romie 18, on the food production system. A visit to the slaughterhouse, a trip to Indonesia, buying a cow, all led to her Future Food Design Awards winning ‘paperclip’ exhibit.

No surprise to many Noma took home the top honors considering their appearance in the number two spot in 2019. Rene and his team humbly accepted the award. To my great delight Rene recounted to me a time he was in Chicago for a promotional book event during inclement weather yet was pleasantly surprised by the turnout and warm reception he received.

Flanders

Belgium has contributed so much to the culinary world: chocolate, pralines, waffles, fries (though France does not agree). The pre-flight landing instructions in three different languages is the first introduction to this diverse culture. My time was spent in the Flemish Region of Belgium (or Flanders) which is a Dutch-speaking area in the country’s north, and the national capital, Brussels, considered its own region, lies near Flanders’ southern edge.

Antwerp, where the awards were held, is a port city and major diamond trade center with a reputation for fashion design. Its Royal Museum of Fine Arts has a large collection of paintings by Flemish masters. Though at times I try to steer clear of touristy places, Chocolate Nation was calling my name. As a chocoholic I am surprised by how much I learned at this museum dedicated to the history and artistry of Belgium chocolate. Entering the museum store, I knew were to get my chocolate fix. I couldn’t leave Antwerp and Brussels without checking out the culinary and bar scene.

Best Bar: Chemistry & Botanic’s (Brussels)

Best Concept: Bar Nights by Atelier Paul Morel x Lasso Wines (Antwerp)

Best Dining: Bogart’s Foodie Corner (Brussels), Devin by Sept (Antwerp)

Where to stay:

Moxy City Center (Brussels)

Hotel NH Collection Antwerp Centre (Antwerp)