2024 OAD Top Restaurants in Asia: 422 Venues Ranked

Sorn is a Southern Thai restaurant in Bangkok.

Trèsind Studio is an Indian fine-dining restaurant at St. Regis Gardens on Palm Jumeirah, Dubai.

Ultraviolet by Paul Pairet is the hardest restaurant reservation in Shanghai and one of the most awarded in Asia, ranked #1 in Opinionated About Dining's Top Restaurants in Asia (2023) and a World's 50 Best fixture for seven years. Ten seats, a secret address, a fixed multi-course tasting menu, and a fully controlled sensory environment make this the right booking only if you are specifically after immersive format dining at the top of the market.

Mosu is Hong Kong's most globally recognised creative tasting menu restaurant, whose Seoul sister ranked #86 on the World's 50 Best Restaurants 2024 and Tatler's Best 20 in Hong Kong 2025. Chef Sung Anh's Korean-French approach plays out in a spare, composed room inside West Kowloon's M+ Tower. Booking difficulty is near impossible; plan four to eight weeks ahead.

Zén is a restaurant on Bukit Pasoh Road in Singapore.

The Chairman is a restaurant at 198 Wellington Street in Central, Hong Kong.

Jade Dragon is a Cantonese restaurant at City of Dreams Macau.

Xin Rong Ji Hangzhou holds a Michelin star, Black Pearl 2 Diamond, and back-to-back top-ten OAD Asia rankings; the most decorated Taizhou cuisine restaurant in the city at a ¥¥¥ price point. Book 3–4 weeks out minimum. The kitchen's sourcing-led approach to coastal Zhejiang seafood makes this the right choice if ingredient quality is your priority over theatrical dining production.

Jung Sang-won's Busan outpost delivers methodical Hanwoo beef exploration; wet-aged female cattle from Majang Market, tableside binchotan grills, and courses from diamond-cut top blade to truffle-soy tataki. La Liste 77pts and Asia's 50 Best #51 anchor the ₩₩₩₩ positioning; book 3–4 weeks out for weekend dinner, slightly easier at lunch.

Forum holds three Michelin stars and ranks #17 on OAD Asia 2025, making it one of Hong Kong's most decorated Cantonese restaurants. At the $$$$ price point, it rewards diners who are fully committed to the tasting menu format; the lunch option offers better value for return visitors. Book four to six weeks out minimum; this is not a walk-in restaurant.

Robuchon au Dôme is a French restaurant at Grand Lisboa in Macau.

Taizhou cuisine specialist in Wan Chai recognised for ingredient sourcing; East China Sea seafood flown in daily, regional techniques applied with minimal adaptation. Black Pearl one-diamond and OAD Asia #17 (2026). Worth booking if you value supply-chain transparency over Cantonese familiarity; easier to secure than most award-holding peers.

Sühring is a restaurant in Bangkok founded by Thomas and Mathias Sühring.

Seventh Son is the strongest value case in Hong Kong's Cantonese dining tier: a Michelin-starred, Black Pearl 2 Diamond kitchen ranked in OAD's Top 20 for Asia three consecutive years, operating at the $$ price point. The classical barbecue programme and technically demanding traditional dishes make it a clear book; if you can get a reservation.

Odette is worth prioritizing for a polished modern-cuisine meal in central Paris, especially for two diners planning one serious dinner. Cross-shop Granite for a bigger splurge, Halle aux Grains for a similar price tier, and Kitchen by Madame Rêve if value and easier planning matter more.

Hong Kong's first outpost of Shanghai's acclaimed Ningbo seafood specialist, where chef Liu Zhen flies East China Sea fish daily and replicates the flagship's most complex recipes; including the wine-marinated raw mud crab that anchors the Michelin-starred menu. At HK$$$$ and with preordering required for signature dishes, it's a proposition for diners chasing regional Chinese technique that rarely appears in Hong Kong at this polish level.

Saito is a restaurant in Roppongi, Tokyo.

The Eight is a restaurant on the second floor of Grand Lisboa in Macau.

Sushi Shikon is an omakase restaurant at The Landmark Mandarin Oriental in Hong Kong.

Godenya is one of Hong Kong's hardest tables to secure: a tiny Michelin-starred kappo omakase in Central where sake pairing, not wine, drives the menu. Ranked #25 in Asia by OAD in 2025, it earns the effort and the $$$$ price; but only if you are genuinely committed to both the fixed format and the drinks program. Book months ahead.

Sing Gor Private Kitchen is one of Macau's most credible Cantonese addresses outside the casino resort circuit, ranking on the Opinionated About Dining Top Restaurants in Asia list three consecutive years (including #22 in 2024). The private kitchen format means limited seating and a fixed menu; not a walk-in option, but worth planning around if serious Cantonese cooking is the objective.

Mingles is a restaurant in Seoul's Gangnam district.

Ta Vie is a Hong Kong restaurant combining seasonal Asian produce with modern French cooking techniques.

logy is a restaurant in Taipei's Neihu District.

WING is a restaurant at The Wellington on Wellington Street in Central, Hong Kong.

The clearest answer to high-end Korean dining in Hong Kong, Hansik Goo runs a single 10-course tasting menu built around modern takes on Korean classics; think abalone dumpling and ginseng rice; with makgeolli and wine pairings available. Ranked #41 in OAD's Asia list (2025) and holding a Black Pearl 1 Diamond, it's a well-credentialled choice for a special occasion in Central that doesn't default to European fine dining.

Andō is a restaurant on Wellington Street in Central, Hong Kong.

Gaggan Anand is a restaurant on Sukhumvit 31 in Bangkok.

Mono is a restaurant on On Lan Street in Central, Hong Kong.

A Michelin-starred, $$ restaurant on Hollywood Road with Asia's 50 Best recognition and a late kitchen (11:30 PM, six nights). Chef David Lai's rotating seafood-heavy tapas menu and pre-order sharing platters make it one of Hong Kong's clearest value cases at its award level. Book three to four weeks out minimum; walk-ins are not realistic.

Burnt Ends is a Singapore restaurant centered on cooking with custom ovens and a brick kiln.

VEA is a restaurant at The Wellington in Central, Hong Kong.

102 House is Shanghai's strongest current case for Cantonese fine dining: two Michelin stars, #29 on Asia's 50 Best, and a #16 OAD Asia ranking in 2025. At ¥¥¥¥ on the Bund, it is the right booking for a serious occasion, but reservations are near impossible on short notice. Plan weeks to months ahead.

Lung King Heen is a restaurant at Four Seasons Hotel Hong Kong.

Roganic holds a Michelin star and has ranked in Opinionated About Dining's Asia top 50 for three consecutive years. The 2025 shift to a sharing-style set menu makes it a strong pick for groups of two to four who appreciate precise, sourcing-led modern British cooking. Book two to three weeks out; weekend tables fill quickly.

Meta is a restaurant on Mohamed Sultan Road in Singapore.

Waku Ghin is a Japanese restaurant at Marina Bay Sands in Singapore.

Ranked #45 on Opinionated About Dining's Top Restaurants in Asia (2025) and a Star Wine List #1 holder, Belon is among Hong Kong's most credentialled French restaurants. The seven-course tasting menu with wine pairing is the way to go. Easy to book relative to peers, it's a reliable choice for a celebration dinner or serious date night in Central.

Nusara is a restaurant on Maha Rat Road in Bangkok.

Jungsik is a Korean restaurant in Seoul's Gangnam District.

A Michelin Plate holder ranked #43 in OAD's 2024 Asia list, 28 Hubin Road is the most accessible entry point into serious Zhejiang cuisine on Hangzhou's West Lake strip. It opens at 9 am daily, books easily, and delivers strong credential-to-price value at ¥¥¥. Best for first-timers, solo diners, and anyone who wants a relaxed morning or lunch format without the full fine-dining overhead.

Paste is one of Bangkok's most credible cases for serious Thai fine dining at the ฿฿฿ price tier. Chef Bee Satongun draws from royal Thai tradition, producing technically precise, layered cooking with a Michelin Plate, OAD Top 60 Asia ranking (2025), and Black Pearl 1 Diamond. Open daily for lunch and dinner at Gaysorn Centre, Phloen Chit; and easy to book.

JAAN by Kirk Westaway is a restaurant at Swissôtel The Stamford in Singapore.

Les Amis serves French haute cuisine at Shaw Centre in Singapore.

Amber serves modern French cuisine at Mandarin Oriental The Landmark in Hong Kong.

Jin Sha is a restaurant at Four Seasons Hotel Hangzhou at West Lake.

Tate Dining Room and Bar is a restaurant on Hollywood Road in Hong Kong.

Fu 1015 is the most grounded of Tony Lu's Fu restaurants in Shanghai; a heritage mansion in Changning District serving labour-intensive home-style Shanghainese cooking. The river fish programme, particularly the eels and oil-blanched shrimps, justifies the ¥¥¥¥ spend. Backed by La Liste, Black Pearl 1 Diamond, and OAD Asia Top 100 recognition, it is the address to book if traditional Shanghainese technique is your priority.

Chef Ivan Brehm's "crossroads cooking" concept layers recurring motifs like vanilla and turmeric across a tasting-menu-only progression, building from lighter flavors to a richer climax. The chef's counter offers the clearest view of technique; book Wednesday or Thursday lunch for a quieter experience and more interaction with the kitchen. Opinionated About Dining ranks it #78 in Asia (2026), and it holds one Michelin star plus a three-star wine accreditation; expect high-end pricing and a conceptually ambitious meal.

Gaa is a modern Indian restaurant in a traditional Thai house in Bangkok.

Made in China ranks among the more reliable Chinese dining bookings in Beijing's Dongcheng district, backed by three consecutive years on the Opinionated About Dining Asia list (most recently #66 in 2025). Booking is easy relative to peers, making it a strong fallback when tighter reservations elsewhere are unavailable. Come for dinner, order broadly, and go in prepared; this is a venue that rewards deliberate diners over casual visitors.

Cloudstreet is a restaurant on Amoy Street in Singapore.

Caprice is a French restaurant at Four Seasons Hotel Hong Kong.

Indian Accent is a restaurant at The Lodhi in New Delhi.

A Michelin Plate restaurant at €€ pricing, L'Envol delivers precise farm-to-table cooking, a flexible three-to-eight course menu structure, and a sommelier-led cellar of 800-plus labels. Booking is easier than its credential set suggests. The best time to visit is late spring through early summer, when Provence's seasonal produce drives the kitchen at its peak.

La Yeon at THE SHILLA Seoul holds two Michelin stars and a sustained position on OAD's Asia Top Restaurants list, making it Seoul's clearest answer for formal hansik at hotel scale. Book private dining if your occasion demands it; the main room is excellent, but the private setting materially changes the experience. Secure reservations eight to twelve weeks out minimum; peak seasons require more.

Labyrinth holds a Michelin star, an Asia's 50 Best ranking (#37 in 2025), and one of Singapore's most sought-after reservations. Chef LG Han's set menu reconstructs Singaporean hawker classics using high-quality local ingredients and precise technique. At $$$, it is the strongest option in the city for modern Singaporean cuisine; book several weeks ahead and expect near-impossible availability on short notice.

Longjing Caotang is a strong Hangzhou choice when Zhejiang cuisine is the reason for booking. It suits curious diners who want a regional meal near Longjing tea country more than a hotel-style luxury production. Recognition from Opinionated About Dining's Top Restaurants in Asia list gives it added credibility, but the fit is strongest for flexible, food-focused travelers.

Sushi Tokami has held a place in Opinionated About Dining's Asia Top 100 for three consecutive years, peaking at #62 in 2024; making it one of the more consistently recognised sushi counters in Hong Kong. Book it for a special occasion or business dinner where an omakase format suits the group. Advance reservations of two to three weeks are sensible for weekends.

Casa Don Alfonso is Macau's strongest Italian fine dining option, drawing on its Campanian lineage and backed by a 500,000-bottle wine cellar with 3-Star World of Fine Wine accreditation. Ranked #83 in Asia by Opinionated About Dining (2025), it is the right booking for a formal occasion or a serious wine dinner at the $$$ price tier. Booking is straightforward with reasonable advance notice.

Candlenut is Singapore's most credentialed Peranakan restaurant; Michelin one-star, OAD #69 in Asia (2025), and a Black Pearl Diamond; at a $$ price point that makes it one of the city's clearest value cases for serious dining. Chef Malcolm Lee's tasting menu changes every two months and leans into Indonesian influences that set it apart from more conventional Straits-Chinese Peranakan cooking. Book in advance; this is not a walk-in restaurant.

Ronin is Dubai's most credentialed Japanese contemporary tasting experience, holding a Michelin Plate (2025) and ranking #65 in Asia on Opinionated About Dining (2024). Chef Matthew Abergel runs a quiet, focused room on The Walk at JBR that rewards serious diners willing to follow a structured sequence. Book well in advance; this is a hard reservation at the $$$$ price tier.

Arbor is a restaurant on Queen's Road Central in Hong Kong.

Joël Robuchon works for a formal special-occasion meal in Central And Western, especially when the room, pacing, and Landmark Atrium setting matter. It is less compelling as a casual fallback or ingredient-led discovery meal; cross-shop Octavium, Sushi Shikon, L'Atelier de Joël Robuchon, Cristal Room by Anne-Sophie Pic, and 8½ Otto e Mezzo BOMBANA depending on cuisine preference.

Potong serves Thai-Chinese cuisine in a historic Yaowaraj shophouse in Bangkok.

Fu He Hui is a restaurant on Yuyuan Road in Shanghai.

Thevar is a restaurant on Mohamed Sultan Road in Singapore.

Chaat at Rosewood Hong Kong is a Michelin-starred, OAD Top 100 Indian restaurant operating at a mid-range price point; an unusual value equation in the city's fine-dining market. The kitchen covers street food and ambitious Indian classics with equal seriousness. Book at least two to three weeks out; this one fills fast.

Sushi Masato is Bangkok's most credentialed omakase counter, recognised by Michelin, La Liste, and Opinionated About Dining across multiple consecutive years. Chef Masato Shimizu flies fish daily from Tokyo's Toyosu Market, with menus that shift meaningfully by season. At the ฿฿฿฿ price point, it competes with counters in Tokyo and Hong Kong; and costs less than either.

Le Du is a Bangkok restaurant whose name and cooking emphasize seasonal produce.

8½ Otto e Mezzo Bombana is an Italian restaurant in Central, Hong Kong.

Kwonsooksoo is Seoul's most rigorous argument for Korean fermentation as fine dining. Chef Kwon Woo-joong's tasting menu; built on housemade pastes, kimchi, and fermented seafood; holds two Michelin stars and ranks #42 in Asia by OAD in 2025. Booking is near-impossible; plan months ahead and request counter seats for the fullest experience.

New Punjab Club holds a Michelin star and three consecutive Opinionated About Dining Asia top-100 placements, making it the most credentialed Indian restaurant in Hong Kong at the $$$ price point. The tandoor-led Punjabi and Pakistani menu; centred on the 'Mughal Room Makhani' butter chicken, goat seekh kebab, and keema pau; is best experienced in the cooler winter months. Book two to four weeks ahead; walk-ins are not realistic.

Mott 32 is Dubai Marina's most credentialled Cantonese restaurant, holding a Michelin Plate for 2024 and 2025 and ranked #77 in Opinionated About Dining's Top Restaurants in Asia. At $$$$ it's a serious spend, but it's the clearest address in the UAE for technique-first Cantonese cooking. Book two to three weeks out minimum.

Aulis Hong Kong is a Modern European chef's counter in Causeway Bay delivering a structured tasting menu experience under chef Keiran McGarrigle. Ranked #78 in OAD's Asia list for 2024, it is one of Hong Kong's more accessible serious tasting rooms to book. Tuesday to Saturday only; Saturday lunch is the most practical slot for visitors.

JL Studio is a restaurant in Taichung's Nantun District.

Nahm is a restaurant at COMO Metropolitan Bangkok.

Mume is a restaurant on Siwei Road in Taipei's Da'an District.

Ensue is Shenzhen's most internationally credentialed fine-dining room; ranked #85 on Asia's 50 Best (2025), Black Pearl Diamond-awarded, and home to one of Asia's top wine programs. Book it for a special occasion dinner from the 40th floor of the Futian, but plan three to four weeks ahead: tables are near impossible to secure without advance notice.

Book Restaurant Petrus for a polished Central meal where the high-floor setting and wine credibility matter. It is strongest for special-occasion breakfast, client lunch, or dinner with wine; less compelling if the goal is a casual, clearly priced meal.

One of Taipei's two three-Michelin-starred restaurants applying a French fine-dining structure to Taiwanese ingredients, Taïrroir holds 95 La Liste points (2026) and a Tatler Asia Best Restaurants listing. Book 4–6 weeks out minimum; sittings are limited to four days a week. At $$$$, it is the right choice for food-focused travellers who want Taipei's highest-expression tasting menu with formal service to match.

A genuine Hong Kong teahouse institution on Stanley Street, Luk Yu is the right call for weekday morning dim sum at $$ pricing; ranked #15 in OAD Casual Asia 2025 and holding a Michelin Plate for two consecutive years. Service is brisk and transactional, the room is the real draw, and walk-in access is easier than most comparably recognised addresses in Central.

Haoma is an Indian restaurant in Bangkok's Watthana district.

Orfali Bros is a family-led restaurant in Dubai serving a contemporary expression of Middle Eastern cuisine.

Tin Lung Heen is a Cantonese restaurant at The Ritz-Carlton Hong Kong in the International Commerce Centre.

Chef's Table is a restaurant at State Tower in Bangkok.

Carbone Hong Kong brings the New York Italian-American formula; red-sauce classics, service theatre, and a room built for celebration; to Central's Wyndham Street. Three consecutive Opinionated About Dining Asia rankings and a Michelin Plate confirm consistent execution. At $$$, it earns the price if atmosphere matters as much as the food; for more technically serious Italian, 8½ Otto e Mezzo Bombana is the alternative.

Born is Zor Tan's contemporary restaurant in Singapore's former Jinrikisha Station.

Chef Dong Zhenxiang's low-fat Peking duck technique earns steady La Liste recognition (85 points, 2026) and positions this Dongcheng spot as Beijing's middle-tier duck option; cleaner than the hutong tourist traps, less polished than Duck de Chine. Book here for reliable execution, large-group capacity, and easy reservations without the three-week wait or fine-dining bill.