2025 Asia's 50 Best Restaurants: Complete Rankings & Guide

Gaggan Anand is a restaurant on Sukhumvit 31 in Bangkok.

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

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

Sézanne serves French cuisine at Four Seasons Hotel Tokyo at Marunouchi.

Mingles is a restaurant in Seoul's Gangnam district.

Nusara is a restaurant on Maha Rat Road in Bangkok.

Odette is a restaurant at the National Gallery Singapore.

La Cime is a French restaurant in Osaka led by chef Yusuke Takada.

Chef Tam's Seasons is a restaurant by chef Tam Kwok Fung at Wynn Palace in Macau.

Onjium is a restaurant on Hyoja-ro in Seoul's Jongno District.

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

Narisawa is a restaurant in Minamiaoyama, Tokyo.

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

Meet the Bund is a restaurant on Guangdong Road near Shanghai's Bund.

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

Sorn is a Southern Thai restaurant in Bangkok.

Florilège is a restaurant in Azabudai Hills, Tokyo.

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

Masque is a restaurant at Shree Laxmi Woollen Mills in Mumbai.

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

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.

Den is a Japanese restaurant in Jingumae, Tokyo, led by chef Zaiyu Hasegawa.

7th Door is a restaurant in Seoul's Gangnam district.

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

Eatanic Garden is a restaurant at Josun Palace in Seoul's Gangnam District.

logy is a restaurant in Taipei's Neihu District.

Ling Long is Kuala Lumpur's most compelling case for Franco-Chinese tasting menu cooking, ranked #27 on Asia's Best Restaurants 2025 and holding a Michelin Plate. At $$$$ pricing with Near Impossible booking difficulty, it sits alongside Molina and Dewakan at the top of the city's fine-dining tier. Book well ahead for dinner; this is an occasion restaurant, not a spontaneous one.

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

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.

Crony is a restaurant in Higashiazabu, Tokyo.

Gaggan at Louis Vuitton is one of Bangkok's hardest reservations and one of its most credentialed: a private dining concept built on Gaggan Anand's four-time Asia's 50 Best number-one legacy, now ranked 31st in Asia for 2025. The format is intimate, the booking is near-impossible, and the experience is worth pursuing for a milestone occasion; if you can get in.

Estro is Antimo Maria Merone's Italian restaurant in Central, Hong Kong.

Saito is a restaurant in Roppongi, Tokyo.

Sazenka is a Chinese restaurant in Minamiazabu, Tokyo.

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

Chef Takeshi Fukuyama's 10-seat communal omakase in Fukuoka blends French technique with global influences in a borderless cuisine format. Recognized by Asia's 50 Best (#36, 2025) and Tabelog Award 2026 Bronze, the single-table setup emphasizes conversation and experimentation. Best for explorers who enjoy social dining; book far ahead.

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.

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

Meta is a restaurant on Mohamed Sultan Road in Singapore.

Seroja is a restaurant at Duo Galleria in Singapore.

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

MAZ is a restaurant in Tokyo's Kioicho district.

Baan Tepa is a restaurant on Ramkhamhaeng Road in Bangkok, rooted in local terroir and tradition.

Myojaku is a restaurant in Nishiazabu, Tokyo, working with ingredients from across Japan.

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

A Michelin-starred, Asia's 50 Best 2025-ranked progressive Thai kitchen in Silom, Samrub Samrub Thai is one of Bangkok's strongest special-occasion options at the ฿฿฿ tier; a clear step below the ฿฿฿฿ pricing of most peers. The challenge is getting in: reservations open only through social media and close fast. Book this before everything else on your Bangkok trip.

AuGust earns a Michelin Bib Gourmand in 2025 at the €€€ price point. The kitchen focuses on meats and grills at Rennweg 7 in Zurich's old town. Book well ahead: post-award demand makes this one of the harder tables to secure at this price level in Switzerland.

Lamdre is a restaurant in Beijing's Chaoyang District.

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.

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

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

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

Solbam is a restaurant in Seoul's Gangnam district.

Xin Rong Ji brings Taizhou cuisine; delicate, seafood-forward, and nothing like Sichuan; to Chengdu with two Michelin stars, a Black Pearl Diamond, and a 2025 ranking at #56 on Asia's 50 Best. Under chef Ma Lin, this is one of the most decorated tables in China right now. Book 4–6 weeks ahead minimum; demand since the 2025 awards has made this near impossible to walk into.

Soigné is a restaurant in Seoul's Gangnam district.

Ranked #58 on Asia's 50 Best Restaurants in 2025, Ministry of Crab is Colombo's most internationally recognised restaurant and the definitive address for Sri Lanka's mud crab. Chef Dharshan Munidasa's no-freezer kitchen means quality tracks the season and the catch. Book two to three weeks minimum; this is not a walk-in venue. For more on eating in the city, see our full Colombo restaurants guide.

Ru Yuan is a restaurant in Hangzhou's Xihu district.

alla prima is a restaurant in Seoul's Gangnam district.

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.

Cenci is a Michelin-starred Italian-Japanese restaurant in a 100-year-old Kyoto townhouse, ranked #63 on Asia's 50 Best (2025) and a four-time Tabelog Bronze winner. Chef Ken Sakamoto builds Italian technique around seasonal Japanese produce, with dinner at JPY 20,000–29,999. Book two months out; this 26-seat room fills fast, and walk-ins are not an option.

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

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

Naar, ranked #30 on Asia's 50 Best Restaurants list, is one of India's hardest reservations and one of its most argued-about culinary destinations. Chef Prateek Sadhu's Himalayan-ingredient-driven kitchen in Kasauli delivers a level of regional specificity and technical recognition that no city restaurant in India currently matches. Book as far ahead as possible; this reservation rewards the effort.

ESqUISSE is a French restaurant in Ginza, Tokyo.

Farmlore is Bangalore's most credentialed farm-to-table tasting menu, drawing produce from 37 surrounding acres and cooking over mango wood fire. Named the American Express One To Watch Award winner as part of Asia's 50 Best Restaurants 2025 and scoring 76pts on La Liste 2026, it earns the 35km drive from the city centre for special occasions. Book three to four weeks ahead at minimum; availability is tight since the Asia's 50 Best ranking.

L'Effervescence is a restaurant in Nishi-Azabu, Tokyo.

Thevar is a restaurant on Mohamed Sultan Road in Singapore.

Americano in Kala Ghoda holds a place on Asia's 50 Best Restaurants (2025, #71) and La Liste's global ranking at 88 points in 2026; one of the most credentialed Indian Fusion restaurants in Mumbai. Book 4–6 weeks out minimum; this table is near-impossible without lead time. The right call for food-focused travellers who want cross-validated, award-level cooking in a heritage South Mumbai setting.

Gallery By Chele is Manila's most internationally credentialled modern Filipino restaurant, holding a Michelin star (2026) and ranking #72 on Asia's 50 Best (2025). It's a near-impossible table to get, so book four to six weeks out minimum. For returning guests, the lunch service offers a slightly more accessible window into the same Michelin-starred kitchen.

Three Michelin stars, Asia's 50 Best (#73, 2025), and a Black Pearl 2 Diamond rating make Xin Rong Ji (Xinyuan South Road) the most credentialled Taizhou kitchen in Beijing. At ¥¥¥¥, it earns its price for special occasions and serious business dinners. Book four to six weeks out minimum; weekend tables require two to three months' notice.

Cloudstreet is a restaurant on Amoy Street in Singapore.

Côte by Mauro Colagreco is a restaurant at Capella Bangkok on Charoen Krung Road.

Harutaka is a restaurant in Ginza, Tokyo.

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

HOMMAGE is a restaurant in Asakusa, Tokyo.

Zén is a restaurant on Bukit Pasoh Road in Singapore.

Blue by Alain Ducasse is a restaurant at ICONSIAM in Bangkok.

Wana Yook is Bangkok's strongest argument for a Thai contemporary tasting menu at ฿฿฿฿: Michelin-starred, ranked #47 on Asia's 50 Best (2025), and set inside a 100-year-old colonial house that makes the evening feel like an occasion in itself. Book four to six weeks out minimum; this one fills fast.

Xin Rong Ji on West Nanjing Road is Shanghai's reference point for Taizhou cuisine; a Michelin-starred, Asia's 50 Best-listed (2025, #82) seafood-forward restaurant where what you eat is determined by that morning's catch from Taizhou. Book three to four weeks ahead minimum, pre-order the braised yellow croaker or fried hairtail, and time your visit for autumn if you can.

HAJIME is a restaurant in Osaka founded in 2008.

Dewakan is a restaurant at Skyviews in Naza Tower, Kuala Lumpur.

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.

Ranked #87 on Asia's 50 Best Restaurants 2025, Inja at The Manor Hotel is New Delhi's most compelling fine-dining booking for a special occasion; but tables are genuinely hard to secure. Chef Adwait Anantwar's Indian-Japanese fusion concept is a serious, intimate experience that rewards advance planning. Book four to six weeks out, minimum, or risk missing it entirely.

Ranked #88 on Asia's 50 Best Restaurants (2025) and scoring 90 points on La Liste (2026), The Table is the right call for a special occasion dinner in Colaba. The globally-inspired sharing-plate format suits groups of four or more, the food pricing is lower than the awards profile suggests, and Sommelier Akshay Magar oversees a solid 130-selection wine list. Book four to six weeks out; this reservation is near impossible on short notice.

Dum Pukht at ITC Maurya is New Delhi's most decorated address for classical Awadhi dum cooking, ranked #89 on Asia's 50 Best Restaurants 2025. Book it for a special occasion dinner where formality and culinary tradition matter more than contemporary inventiveness. Reservations are extremely difficult to secure; plan well in advance.

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

Ranked #91 on Asia's 50 Best Restaurants (2025) and scoring 91 points on La Liste 2026, The Bombay Canteen is one of Mumbai's most decorated dining destinations; and one of the hardest to book. Chef Hussain Shahzad's regional Indian cooking in a relaxed Kamala Mills setting delivers serious food without the formality. Reserve well in advance; weekday lunch is your best entry point.

One of the hardest tables in Southeast Asia to get, Locavore NXT (#44 Asia's 50 Best, 2026) earns its reputation through a tasting menu built on Balinese produce and European precision. Book 4–8 weeks out minimum; ideally before your flights. If NXT is full, try Nusantara By Locavore for a more accessible version of the same philosophy.

Feuille holds a Michelin star, a 2025 spot on Asia's 50 Best at #93, and a plant-forward French tasting menu that genuinely earns the $$$ price point in Central Hong Kong. Book as far ahead as possible; availability is near-impossible at short notice. A strong choice for special occasions, small groups, and anyone returning for a second seasonal visit.

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

Summer Pavilion is a restaurant at The Ritz-Carlton, Millenia Singapore.

Ranked #48 on Asia's 50 Best Restaurants 2025 and named in Tatler's Asia-Pacific list, La Bourriche 133 is Shanghai's clearest case for serious, produce-led seafood dining. The Rockbund room is composed and quiet; right for focused meals and small group celebrations. Book weeks ahead: availability is near impossible on short notice.

Gia is worth booking when the group wants polished Italian food with a serious plant-forward angle, not just another pasta night. At $$$, the value is strongest for mixed-diet dates, small celebrations, and diners who want flexibility without giving up richness, drinks, or a proper restaurant feel.