2026 Asia's 50 Best Restaurants: The Full List Revealed

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.

Gaggan Anand is a restaurant on Sukhumvit 31 in Bangkok.

Mingles is a restaurant in Seoul's Gangnam district.

Nusara is a restaurant on Maha Rat Road in Bangkok.

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

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

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.

Ling Long Shanghai is a restaurant in Shanghai's Huangpu district.

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

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

Sorn is a Southern Thai restaurant in Bangkok.

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

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

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

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

Lamdre is a restaurant in Beijing's Chaoyang District.

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

Odette is a restaurant at the National Gallery Singapore.

Seroja is a restaurant at Duo Galleria in Singapore.

Sazenka is a Chinese restaurant in Minamiazabu, Tokyo.

logy is a restaurant in Taipei's Neihu District.

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

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.

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

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

Ranked #27 on Asia's 50 Best Restaurants in 2026 and listed in the Michelin Guide, Ms. Maria & Mr. Singh delivers a genuine Mexican-Indian fusion concept at ฿฿฿; one tier below Bangkok's most expensive tasting menus, but punching well above that price point. Book as far ahead as possible; this is one of the hardest reservations in the city.

MAZ is a restaurant in Tokyo's Kioicho district.

Occupying the fifth floor of Bund 27, one of Shanghai's most historically significant addresses, 102 House brings fourteen years of Cantonese fine-dining experience from its Foshan origins to the city's most prominent waterfront. A Star Wine List White Star signals a wine program worth engaging. Book two to three weeks ahead for weekend dinners; weekday evenings offer the best balance of availability and atmosphere.

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.

Florilège is a restaurant in Azabudai Hills, Tokyo.

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

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

Crony is a restaurant in Higashiazabu, Tokyo.

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

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

Narisawa is a restaurant in Minamiaoyama, Tokyo.

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

Au Jardin is a restaurant on Jalan Timah in George Town, Penang.

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.

Mosu Seoul, ranked #41 on Asia's 50 Best Restaurants and #8 on Opinionated About Dining's Asia list for 2025, is one of Seoul's strongest special-occasion options. Chef Sung Anh's creative cuisine format is built for the dining room; this is not a takeout proposition. Booking is easier than many peers at this tier, but reserve two to four weeks ahead for the best availability.

August is one of Jakarta's hardest reservations and one of its most decorated: Asia's 50 Best listed, Amex One To Watch 2023 winner, and now on Tatler's Asia-Pacific 2025 list. Chef Hans Christian's modern Indonesian cooking at Sequis Tower earns the booking effort; but plan weeks ahead. Dinner delivers the full experience; lunch suits a lower-pressure revisit.

A vegetable-forward Korean restaurant in Gangnam built around fermentation and a thousand years of Korean culinary heritage, Bium holds a 2025 Michelin Plate and prices at ₩₩₩₩. Book it if historically grounded, produce-led Korean cooking is your format; it is easier to secure than most Seoul peers at this price tier, making it a practical pick for food-focused visitors with shorter planning windows.

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.

Nae:um holds a Michelin star and a rank of 45 on Asia's 50 Best, making it the most credentialed Korean contemporary tasting menu in Singapore. Chef Louis Han's seasonally episodic format rewards returning diners, and the service matches the kitchen's ambition at the $$$ price tier. Book four to six weeks out minimum; this one fills fast.

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

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.

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.

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

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

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

Chef 1996 is a private-room Sichuan restaurant in Chaoyang, Beijing, holding a Michelin Plate (2025) and Black Pearl 1 Diamond (2025). At ¥¥¥, it sits below the city's ¥¥¥¥ fine dining tier but delivers comparable credentials. The bamboo-alley setting and easy booking make it one of the more accessible options for serious Sichuan cooking in the capital.

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

SAN in Gangnam delivers Chef Seunghyun Jo's French-Korean fixed menu with technical precision earned at The French Laundry and Benu. Seasonal Korean ingredients; fermented, restrained, carefully sauced; are the focus. Book for a special occasion or serious business dinner when you want a quiet room and a kitchen that treats the Korean pantry as seriously as any classical French address.

Solbam is a restaurant in Seoul's Gangnam district.

Born and Bred is one of Seoul's most sourcing-focused Hanwoo beef restaurants, with direct ties to Majang-dong market and four distinct dining concepts across as many floors; from casual burgers to a chef's choice tasting menu. Named to Tatler Best Restaurants Asia-Pacific 2025, it is the right call for a special-occasion beef-focused dinner. Decide your floor before booking.

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

Thevar is a restaurant on Mohamed Sultan Road in Singapore.

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

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.

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

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

Sushi Shunji is a ten-seat Edomae counter in Motoazabu that earned Tabelog Silver 2026 (score 4.42) and a Tatler Asia-Pacific 2025 listing; credentials that justify the JPY 50,000–79,000 per-head price. Book via phone (12:00–15:00 on business days) or the OMAKASE lottery. The format is omakase-only at the counter, making it the right call for couples and small groups who want precision sushi without distraction.

Silks House is Taipei's most decorated Cantonese restaurant at $$$ pricing: Tatler Asia-Pacific Restaurant of the Year 2025, Black Pearl 1 Diamond, and an OAD Asia ranking of #88. The 10 private rooms make it the go-to for group occasions. Lunch on a weekday is the smart move; same kitchen, quieter room, better value than the evening banquet crowd.

Fumée at Shenzhen's Futian delivers Chinese-French fusion under Chef Reina Chen, with a French wine list and formal hotel dining room setting. Easier to book than comparable hotel restaurants in Beijing or Shanghai, it works well for business dinners and occasions where the room needs to carry its weight. Not a delivery or takeout proposition; book a table or look elsewhere.

Papa's is a 12-seat chef's counter in Bandra West run by Hussain Shahzad, earning 92 points on La Liste 2026. The format is set-menu only, the cooking is modern Indian without the ceremony, and the counter works unusually well for solo diners. Book it when you want a focused, serious meal rather than a social evening.

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.

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

Co- holds a Black Pearl 1 Diamond (2025) and one Michelin Star (2026) for its multicourse tasting menu blending French technique with Sichuan-Chongqing ingredients; including produce from its own eco-farm. With only five tables, booking 2–3 weeks out is essential. At ¥¥¥¥, it is Chengdu's clearest answer to serious contemporary tasting menu dining.

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

Saito is a restaurant in Roppongi, Tokyo.

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.

Soigné is a restaurant in Seoul's Gangnam district.

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.

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.

Meta is a restaurant on Mohamed Sultan Road in Singapore.

Peach Blossoms at PARKROYAL COLLECTION Marina Bay holds a Black Pearl 1 Diamond (2025) and a Tatler Asia-Pacific Best Restaurants listing, making it one of Singapore's more credible modern Chinese options at this tier. The Marina Bay views and hotel-backed private dining setup give it clear advantages for group bookings and business dinners. Weekday lunch is the easiest booking; weekend dim sum fills fast.

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.

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

Villa Aida is a two-Michelin-starred Italian restaurant in Wakayama's Iwade, ranked #36 in Japan by Opinionated About Dining (2025). Chef Kanji Kobayashi's seasonal course menu draws on over 300 vegetable varieties grown on-site. At JPY 20,000–49,000 per head for 16 seats, it is a serious special-occasion booking for diners willing to make the trip south of Osaka.

Kataori is a restaurant on Namikimachi in Kanazawa.

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.

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.

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

Anan Saigon holds a Michelin star and ranks #17 on Opinionated About Dining's Casual Asia list; at ₫₫ pricing, it is the clearest value case in Ho Chi Minh City's fine-dining tier. Chef Peter Cuong Franklin applies French technique to Vietnamese street food without losing the flavours that make the source material worth eating. Book at least three to four weeks ahead; demand is high and the room is small.

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

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

Gēn is George Town's most credentialled tasting-menu restaurant: a Michelin Plate holder (2024–2025), Tatler Asia Best 20 pick, and La Liste 89-point entry. Chef Johnson Wong's 'My Malaysian Stories' format runs eight courses at lunch and twelve at dinner, with seasonal local produce and a focused organic and biodynamic wine list. Book if you want serious fine dining in Penang at the $$$ tier.

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

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

Respiracion is Kanazawa's most decorated Spanish restaurant; five consecutive Tabelog Silver Awards, a 4.50 score, and a sharp climb to #88 on OAD Japan in 2025. Chef Tatsuro Ume runs a course-only format in a 14-seat machiya, applying Spanish technique to Ishikawa's seasonal produce. Budget JPY 30,000–40,000 all-in and book at least three weeks ahead.

Dewaya is a 90-year-old inn-restaurant in Nishikawa, Yamagata, holding Tabelog Silver in 2025 and 2026 (score: 4.49) for its sansai ryori: seasonal wild mountain vegetable cuisine sourced from Mount Gassan. Dinner runs JPY 15,000–19,999 listed (closer to JPY 30,000–39,999 in practice). The Chef's Table; one group per day; is the format worth planning around.

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.

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

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

L'évo is an auberge with a restaurant and lodging in Togamura, Nanto, Toyama.

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.

Fiotto is a Michelin-starred tasting menu restaurant in Haeundae, Busan, run by a chef couple who grow their own produce, cure their own hams, and ferment their own vinegars. The pasta-focused menu is light, clean, and coherent from farm to plate. At ₩₩ for a starred tasting menu, it delivers strong value; book two to three weeks out minimum.