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

The Chairman occupies a distinct tier in Hong Kong's Cantonese dining scene, combining an organic-farm sourcing model with a set-menu format that communicates the day's produce before you arrive. Located on the third floor of The Wellington in Central, it operates on online-only bookings and has earned recognition from Star Wine List as a White Star property. The recently relocated space features a lush green interior that aligns with the kitchen's restrained, tradition-rooted approach.

On the 29th floor of The Wellington in Central, WING plots a seasonal tasting menu through the eight great Chinese cuisines under chef Vicky Cheng, whose two decades in French kitchens now inform a contemporary Chinese idiom. Ranked #3 in Asia's 50 Best 2025 and winner of the Gin Mare Art of Hospitality Award, it operates at the sharper end of Hong Kong's fine-dining tier, with reservations opening online at midnight for up to 28 days ahead.

At a 14-seat counter on Sukhumvit 31, Gaggan Anand delivers up to 25 courses across five theatrical acts — progressive Indian cuisine decoded by emoji, set to a rock soundtrack, and ranked #1 in Asia's 50 Best Restaurants 2025. The format demands participation: eating with your hands, licking the plate, and deciphering the menu are part of the evening's structure, not the novelty.

Mingles holds three Michelin stars and ranked #5 in Asia's 50 Best Restaurants for 2025, placing it at the front of Seoul's modern Korean fine dining scene. Chef Mingoo Kang applies fermentation tradition and Western technique in equal measure, anchoring the menu around house-made jang sauces and a seven-course format that reframes classical Korean flavour architecture for a contemporary table.

Nusara occupies a ten-seat dining room on Bangkok's historic Maha Rat Road, where chef Thitid Tassanakajohn runs a 12-course tasting menu rooted in royal Thai kitchen recipes and family heritage. Ranked 6th on Asia's 50 Best in 2025 and holding a Michelin Plate, it is one of the city's hardest reservations and among the most considered Thai fine-dining formats available in Bangkok.

Meet the Bund brings Fujian's coastal cooking tradition to a brass-panelled dining room steps from the Bund, with an entirely province-native kitchen brigade under Chef Chen Zhiping. Ranked #14 in Asia's 50 Best Restaurants (2025) and awarded two Black Pearl Diamonds, it is among the most decorated Fujianese tables in mainland China. The duck essence, drawn from hours of steam with no added water, is the dish that defines the kitchen's approach.

Holding two Michelin stars and ranked 9th in Asia's 50 Best Restaurants (2025), Chef Tam's Seasons at Wynn Palace structures its entire menu around the 24 solar terms of the Chinese lunar calendar, rotating the degustation every 15 days. Cantonese tradition anchors the kitchen, while the à la carte reaches toward wagyu, port wine, and caviar. The wine list runs to 870 selections with a baijiu trolley greeting guests on arrival.

Gaggan at Louis Vuitton sits on the first floor of Gaysorn Amarin on Phloen Chit Road, placing one of Bangkok's most recognised dining formats inside a luxury retail environment. Ranked 31st in Asia's 50 Best Restaurants 2025, the address signals a deliberate shift in how high-end progressive cuisine positions itself in the Thai capital. Booking logistics and format discipline define the experience here as much as what arrives at the table.

Ling Long Shanghai brings neo-Chinese cooking to Xujiahui's Raffles City, where Chef Jason Liu frames a season-driven menu in acts, each course merging classical Chinese technique with European finesse. A Michelin star (2024), Black Pearl 1 Diamond (2025), and La Liste recognition underline its position among Shanghai's contemporary Chinese tier. The format rewards patient, attentive dining rather than quick meals.

Ru Yuan holds two Michelin stars (2025) and a place at #59 in Asia's 50 Best Restaurants, positioning it among Hangzhou's most closely watched Zhejiang-cuisine addresses. Under chef Fue Yue Liang, the kitchen operates at the top of the Xihu district's fine-dining tier, at a price point (¥¥¥¥) that sits above most of its local peers. The awards trajectory — from one star to two in a single cycle — signals a kitchen moving quickly through the region's critical hierarchy.

Fu He Hui holds two Michelin stars and a position at #15 on Asia's 50 Best Restaurants 2025, placing it among the most decorated plant-based restaurants in Greater China. Chef Tony Lu operates a refined vegetarian tasting menu in Changning, with service running twice daily. Price range is ¥¥¥¥, and the kitchen draws a five-radish rating from the We're Smart Green Guide.

Sorn holds three Michelin stars and ranked #1 in Asia on the Opinionated About Dining list for 2024 and 2025, making it Bangkok's most decorated Southern Thai restaurant. Chef Supaksorn 'Ice' Jongsiri structures a multi-course menu around hyper-local ingredients sourced exclusively from Southern Thailand, from Tapi River prawns to Andaman squid. Booking months ahead is standard; Saturday is the one night the kitchen closes.

La Cime has held two Michelin stars since at least 2024 and ranked 8th in Asia's 50 Best Restaurants in 2025, placing Chef Yusuke Takada's French-Japanese tasting menus among the most recognised in western Japan. Set in Osaka's Hommachi business district, the 25-seat room runs reservation-only, dinner-focused service Monday through Saturday, with lunch on Saturdays only. Dinner runs approximately ¥40,000–¥50,000 per person before drinks.

Onjium Seoul elevates Korean royal court cuisine to Michelin-starred heights, where chef Cho Eun-hee's scholarly approach transforms centuries-old Joseon dynasty recipes into contemporary masterpieces. This cultural research institute and restaurant near Gyeongbokgung Palace offers an intimate 25-seat experience celebrating Korea's culinary heritage through seasonal tasting menus.

Ranked #68 on the World's 50 Best Restaurants (2025) and scoring 94 points on La Liste's 2026 list, Masque occupies a converted textile mill in Mahalakshmi and operates at the leading edge of contemporary Indian cooking. Chef Varun Totlani's ten-course tasting menu draws on seasonal, locally sourced ingredients to reframe familiar Indian flavours through a rigorous modern lens.

Occupying the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi, Sézanne earned its first Michelin star within months of opening in July 2021 and now holds three. British chef Daniel Calvert applies French technique to Japanese ingredients, producing a prix-fixe format that Tabelog has recognised with Silver awards every year from 2023 through 2026. It ranked 4th in Asia's 50 Best Restaurants in 2025 and 15th globally in 2024.

Lamdre brings fine-dining precision to plant-based cooking at the ¥¥¥¥ tier in Beijing's Chaoyang district. Holding a Michelin star, a Black Pearl 2 Diamond, and a place at No. 50 on Asia's 50 Best Restaurants 2025, it represents the most decorated expression of botanical cuisine in the Chinese capital. Chef Dai Jun's seasonal menu treats vegetables and fungi with the same technical rigour applied to premium proteins elsewhere in the city.

Sühring holds two Michelin stars and a position at number 11 on Asia's 50 Best Restaurants 2025, making it one of Bangkok's most decorated fine-dining addresses. Twin chefs Thomas and Mathias Sühring serve a modern German tasting menu from a restored 1970s villa in Chong Nonsi, drawing on fermentation, pickling, and curing techniques alongside a wine list of 715 selections weighted toward Germany, Austria, and Burgundy.

Odette occupies a gallery-facing address inside the National Gallery Singapore, where Julien Royer's French Contemporary cuisine — shaped by Michel Bras training and seasoned by years in Asia — has earned three Michelin stars, a World's 50 Best top-25 ranking, and a 98-point La Liste score. The tasting menu operates at the upper tier of Singapore's fine dining market, with award consistency that places it in a narrow peer set globally.

Seroja Singapore elevates Malay Archipelago heritage to Michelin-starred heights, where Chef Kevin Wong's seafood-focused tasting menus celebrate Malaysian culinary traditions through sustainable sourcing and contemporary artistry. This intimate Bugis fine dining destination earned both a Michelin Star and Singapore's first Green Star within months of opening.

Opened in February 2017 in Minamiazabu, Sazenka sits at the intersection of Chinese technique and Japanese seasonal sensibility, earning Tabelog Gold every year since 2019 and a place on the World's 50 Best Restaurants list. Chef Tomoya Kawada's 28-seat house restaurant operates on the principle of wakon-kansai — Japanese spirit expressed through Chinese culinary learning — with dinner averaging JPY 50,000–59,999.

A two-Michelin-starred counter in Taipei's Neihu District, logy operates at the intersection of Japanese technique and Taiwanese produce, under chef Ryogo Tahara of the Florilège lineage. The menu architecture reflects a dialogue between two culinary traditions rather than a fusion compromise. Ranked 26th among Asia's Best Restaurants in 2025, it occupies the upper tier of Taipei's fine dining circuit.

Born occupies Jinricksha Station, a 1903 rickshaw depot on Neil Road, where a nine-course tasting menu fuses French technique with Chinese cooking tradition. Holding a Michelin star (2024), Black Pearl 1 Diamond (2025), and ranked #54 on Asia's 50 Best Restaurants 2025, it sits in Singapore's upper tier of creative tasting-menu restaurants. Sommelier Leslie Loo oversees a wine list of 3,450 selections weighted toward France.

On Hong Kong's Hollywood Road, Neighborhood operates at the intersection of casual format and serious recognition: a Michelin one-star with a 2025 Asia's 50 Best ranking of #21. Chef David Lai's rotating tapas menu leans seafood-heavy, with large sharing platters requiring advance orders. The $$ price point places it well below the city's formal fine-dining tier while competing on the same regional lists.

Set inside a 120-year-old Sino-Portuguese building in Bangkok's Chinatown, Potong is the restaurant that put chef Pichaya 'Pam' Soontornyanakij on the global map. The 20-course Thai-Chinese tasting menu, built around salt, acid, spice, texture, and the Maillard reaction, earned a Michelin star in 2024 and reached No.13 on Asia's 50 Best in 2025. At the ฿฿฿฿ tier, it delivers a density of recognition few Bangkok addresses can match.

On the 36th floor of Josun Palace in Gangnam, Eatanic Garden holds a Michelin star and a place at #25 on Asia's 50 Best Restaurants 2025. Chef Son Jong-won builds seasonal tasting menus around Korean ingredients and fermentation technique, served without a printed menu — illustrated cards announce each course instead. The wine program matches the kitchen's ambition across a cellar of over 1,000 labels.

Positioned above the Gaggan Chef Table on Sukhumvit 31, Ms.Maria & Mr.Singh merges Mexican and Indian cooking into a format that earns serious recognition: Asia's 50 Best at #99 in 2025, a Michelin Plate, and the Star Wine List #1 two years running. Pork vindaloo tacos and papdi chaat on mini taco shells signal the kitchen's intent — spice-forward, structurally inventive, and rooted in two distinct culinary traditions at once.

Two Michelin stars, a Tabelog score of 4.06, and a La Liste ranking of 88 points place MAZ in the upper tier of Tokyo's innovative dining scene — but what sets it apart is the currency of exchange: Peruvian biodiversity interpreted through Japanese technique. At ¥40,000–¥49,999 per head before the 10% service charge, the 20-seat Kioicho counter prices against Tokyo's French and kaiseki elite while offering something none of them do.

Occupying the fifth floor of The House of Roosevelt on the Bund, 102 House Shanghai holds a White Star recognition from Star Wine List, signalling a wine program serious enough to draw attention beyond the dining room. The address places it among Shanghai's most historically charged dining corridors, where the Huangpu River and the city's colonial-era facades form a backdrop few restaurants anywhere can match.

Naar sits inside Amaya in the Kasauli hills, where chef Prateek Sadhu — ranked 66th on Asia's 50 Best list in 2025 and awarded 93 points by La Liste — translates Himalayan ingredients and Kashmiri culinary memory into a format that places this small-mountain-town address firmly in India's serious dining conversation. The drive up, the altitude, and the deliberate remove from the plains are part of the proposition.

Florilège sits at the intersection of French technique and Japanese seasonal thinking, operating from a single long communal table inside Azabudai Hills since late 2023. Chef Hiroyasu Kawate holds two Michelin stars and ranked 17th at Asia's 50 Best Restaurants in 2025. Dinner runs from ¥22,000 before service charge, with a plant-forward tasting menu and dedicated sommelier program.

Estro brings Neapolitan cooking to Central Hong Kong with a precision and narrative depth that has earned it a Michelin star, a Black Pearl Diamond, and a place at #32 on Asia's 50 Best list. Chef Antimo Maria Merone's six- and eight-course menus move through southern Italian ingredients and technique, backed by a wine cellar running to thousands of bottles on Duddell Street's upper floor.

Opened in April 2022 in Nishiazabu, Myojaku holds two Michelin stars, a Tabelog Silver Award (2026, score 4.47), and a place in Japan's OAD Top 20. Chef Hidetoshi Nakamura works a radically minimalist kaiseki format that sets aside conventional dashi in favour of pristine water as the primary seasoning medium. Twenty-five seats across counter, bar, and two private rooms. Dinner runs JPY 50,000–59,999.

A two-Michelin-starred restaurant in Higashi-Azabu, Crony occupies a glass-walled detached house across from a park, where Chef Michihiro Haruta serves prix fixe menus rooted in French technique and a sustainability ethos that extends from suppliers to staff. Ranked 30th on Asia's 50 Best in 2025, it sits among Tokyo's most closely watched fine-dining addresses.

Three Michelin stars, a La Liste score of 99 points, and a position at #18 in Asia's 50 Best — Caprice operates at the top tier of French fine dining in Hong Kong. Chef Guillaume Galliot's menu draws on French regional sourcing, from Brittany lobster to Périgord veal, served against floor-to-ceiling views of Victoria Harbour inside the Four Seasons Hotel Central.

Le Du has ranked as high as #15 on the World's 50 Best Restaurants list and holds a Michelin star, placing it at the front of Bangkok's modern Thai fine-dining tier. Chef Thitid Tassanakajohn builds a rotating four- or six-course menu around Thai seasonal produce, with the restaurant's name drawn from the Thai word for 'season'. The 20,000 test-tube ceiling and attentive service team complete a dining room that rewards a slow evening.

Two decades after opening in Minami-Aoyama, Narisawa remains the reference point for what Japan's innovative dining tier looks like when French technique meets satoyama philosophy. With two Michelin stars, a 4.25 Tabelog score, and a re-entry to the World's 50 Best in 2025, the 15-seat room prices at JPY 80,000–99,999 per head — a figure that positions it squarely against the most demanding tables in Asia.

Among Singapore's French haute cuisine restaurants, Les Amis has held its position at the top tier since 1994, earning three Michelin stars and a 2025 ranking of #28 in Asia's 50 Best. The wine programme, spanning 1,900 labels and 7,500 bottles across 13 countries, is among the most serious cellar operations in Southeast Asia. Prix fixe menus run from five to seven courses, with ingredients sourced predominantly from France.

Inside a former bus depot on Jalan Timah, Au Jardin operates at a tier George Town rarely sees: a monthly-changing European contemporary menu with La Liste Top Restaurants recognition (89 points, 2026) and a #100 ranking on Asia's 50 Best 2025. The corrugated metal exterior gives little away. The dining room, and the cooking, make a case that is difficult to argue with.

Labyrinth holds a Michelin star and a place on the World's 50 Best list (#97, 2025) for its precise reinterpretation of Singapore's hawker canon. Chef LG Han works from homegrown produce to rebuild dishes like chicken rice and bak chor mee into set-menu courses that preserve heritage flavour while shifting every texture and technique. It occupies a distinct tier among Singapore's fine-dining restaurants: locally anchored, internationally recognised, and priced at the $$$ range rather than the city's top bracket.

Mosu Seoul occupies the upper tier of Seoul's creative fine dining scene, ranked #8 in Asia by Opinionated About Dining (2025) and awarded 89 points by La Liste (2026). Chef Sung Anh's counter in Yongsan operates as one of the city's most closely watched reservations, drawing comparisons to the precision-led omakase model while working distinctly outside it.

August occupies a ground-floor corner of Sequis Tower in the Sudirman corridor, running a 16-course format under Chef Hans Christian that anchors modern Indonesian cooking in locally sourced produce and a spice-forward pantry. The room reads calm against the surrounding business district — soft tones, unhurried service, and a menu that treats the archipelago's ingredient depth as its primary material.

Bium holds a Michelin Plate (2025) in Seoul's Gangnam District, operating from a ground-floor address on Hakdong-ro 97-gil in the Ryu Building. A high-price-tier Korean restaurant in one of the city's most concentrated fine-dining corridors, it sits within a peer set that includes several starred neighbours, offering serious Korean cuisine at a price point that signals deliberate intent.

Locavore NXT sits at the sharper end of Ubud's fine dining tier, where European technique meets plantation-sourced Balinese produce in a format that ranked #92 on Asia's 50 Best Restaurants in 2025 and scored 91 points on La Liste 2026. Chefs Eelke Plasmeijer and Ray Adriansyah push further here than at their original Locavore, with a menu structure that rewards guests who come ready to surrender the pace of the meal to the kitchen.

Nae:um holds a Michelin star and an Opinionated About Dining ranking among Asia's top 250 restaurants, serving a seasonally rotating Korean contemporary menu at 161 Telok Ayer Street. Chef Louis Han frames each episodic course around food memory and Korean culinary roots, delivered in a calm, cream-and-birch dining room. Price range sits at $$$, placing it in Singapore's mid-to-upper fine dining tier.

On the fifth floor of a Central address, Mono has built one of Hong Kong's most discussed tasting counter experiences by doing something the city rarely rewards: committing fully to Latin American cuisine at fine-dining scale. Chef Ricardo Chaneton's 30-seat format earned a Michelin star and a top-25 ranking on Asia's 50 Best in 2025, with a menu that moves between Venezuelan roots, Italian technique, and ingredients sourced across three continents.

Wana Yook occupies a 100-year-old colonial house in Ratchathewi, where Chef Chalee Kader runs a seasonal tasting menu structured around rice from different Thai regions. Holders of a Michelin star since 2024 and ranked #81 in Asia's 50 Best (2025), the restaurant operates Wednesday through Sunday from 5 PM, placing it in Bangkok's mid-to-upper contemporary Thai tier at ฿฿฿.

7th Door holds a Michelin star and ranked #23 among Asia's 50 Best Restaurants in 2025, placing it firmly in Seoul's upper tier of contemporary Korean dining. Chef Kim Dae-chun structures the counter-format menu around fermentation and ageing, with jars holding ferments from three to ten years lining the walls. Located in Gangnam's Hakdong-ro area, it operates Tuesday through Saturday for lunch and dinner, closed Monday and Sunday.

JL Studio holds three Michelin stars, a 2025 ranking of 35 on Asia's 50 Best Restaurants, and a La Liste score of 92 points — placing it among Taiwan's most internationally recognised kitchens. Chef Jimmy Lim's set-menu format reimagines Singaporean culinary memory through Taiwanese local produce, with traditional references like kaya roti and chilli crab rebuilt into entirely new forms. Located on the second floor of a low-key building in Taichung's Nantun District.

Den occupies a particular position in Tokyo's innovative dining scene: two Michelin stars, a Tabelog Silver Award held continuously since 2017, and a World's 50 Best ranking that peaked at number 11. Chef Zaiyu Hasegawa's omakase format reinterprets the seasonal discipline of Japanese multi-course cooking through a playful, technically precise lens, housed in the JIA architectural hall in Jingumae, Shibuya.

Private rooms, mist-laced gardens, and camphor wood–smoked duck define Chef 1996 in Beijing—a Michelin-recognized sanctuary for refined Chinese cuisine with modern polish and sommelier-led pairings.

Baan Tepa holds two Michelin stars and a spot at #44 on Asia's 50 Best Restaurants (2025), placing it firmly in Bangkok's highest tier of contemporary Thai dining. Chef Chudaree Debhakam structures a seven-course tasting menu around produce grown in the restaurant's own garden, with each course framed by seasonal sourcing and traditional technique reconsidered through a sustainability-conscious lens. Bookings open Wednesday through Sunday, evenings only.

In Gangnam's Eonju-ro corridor, SAN operates below street level with a format that blends classical French technique with seasonal Korean ingredients. Chef Seunghyun Jo, trained at The French Laundry and Benu, builds a fixed menu around contrasts: lobster jeotgal alongside chamoe dongchimi, milmyeon beside dweji-gukbap. The result is one of Seoul's more considered arguments for cross-tradition fine dining.

Solbam occupies a second-floor address in Gangnam-gu, running a French-Korean tasting format that earned a Michelin star in 2024 and a spot at #55 on Asia's 50 Best Restaurants in 2025. Chef-Owner Eom Tae-jun structures the evening across two distinct spaces, from an atmospherically lit drawing room to a bright open-kitchen dining hall, with customized menus and tableside service punctuating the progression.

Born and Bred occupies four floors in Seoul's Majang-dong, the district that has defined Korea's Hanwoo beef trade for decades. Each floor operates under a distinct concept, from signature burgers and grilling cuts to a chef's choice tasting menu, all anchored by top-grade Hanwoo sourced directly through the owner's long ties to the local market. Choose your floor before you book — the formats differ substantially.

Alla prima holds two Michelin stars and a place in Asia's 50 Best at #61 (2025), positioning it among Seoul's most closely watched innovative kitchens. Chef Kim Jin-hyuk operates from a Gangnam address where the cooking draws on Korean foundations without treating them as a fixed constraint. For the price tier, the award density is significant.

Thevar on Mohamed Sultan Road holds two Michelin stars and a place in Asia's 50 Best at number 70 for 2025, with La Liste scoring it 91 points. Chef Mano Thevar applies a modern framework to South Indian and Malaysian flavour traditions, producing a tasting menu that sits at the sharper end of Singapore's innovative dining tier. Bookings are competitive; plan well ahead.

Singapore's open-flame standard-bearer, Burnt Ends occupies a converted space on Dempsey Road where a custom four-tonne wood-fired oven sets the terms for everything on the plate. Ranked #93 in the World's 50 Best Restaurants (2025) and holding a Michelin star, it represents the serious end of fire-led cooking in Asia, placing Australian barbecue technique in direct conversation with Singapore's broader fine-dining scene.

Goh occupies the third floor of Fukuoka's BAR010 building in Hakata, where chef Takeshi Fukuyama applies French technique to the prefecture's seasonal produce. Ranked 36th at Asia's 50 Best Restaurants in 2025 and a Tabelog Award Bronze winner, dinner runs JPY 20,000–29,999. Private rooms are available for groups seeking a more enclosed format.

Mume occupies a specific position in Taipei's modern dining scene: a dimly-lit, faux-industrial room in Da'an where Taiwanese seasonal produce meets neo-Nordic technique. Ranked among Asia's 50 best restaurants in 2025 and holding a Black Pearl 2 Diamond, it represents the strand of Taipei cooking that prioritises local supply chains and ingredient provenance over imported prestige.

Dewakan elevates indigenous Malaysian ingredients to fine dining artistry on Kuala Lumpur's 48th floor, where Chef Darren Teoh's Michelin-starred tasting menus showcase forgotten native flavors through innovative techniques. Malaysia's first Asia's 50 Best restaurant combines hyperlocal sourcing with spectacular city views in an unforgettable culinary journey.

A ten-seat counter in Motoazabu operating at the upper tier of Tokyo's Edomae sushi scene. Sushi Shunji holds a Tabelog Silver Award for 2026 and a score of 4.42, with dinner averaging JPY 50,000–59,999. Reservations run through a lottery system on the OMAKASE platform, placing access on par with the city's most competitive counters.

Silks House in Taipei's Zhongshan District represents one of the city's most consistent Cantonese addresses, ranked #88 on Opinionated About Dining's Top Restaurants in Asia in 2025 and holding a Black Pearl 1 Diamond. Chef Max Wo brings Hong Kong kitchen discipline to a room framed by etched-calligraphy glass panels, with a menu anchored in live seafood and classic barbecue technique.

Located within the Futian in Shenzhen's CBD, Fumée sits at the sharper end of the city's dining scene under Chef Reina Chen. The restaurant draws from a smoke-inflected culinary approach that positions it as a reference point among Shenzhen's growing tier of serious modern restaurants. Advance planning is advisable for anyone visiting the Futian district.

Papa's in Mumbai delivers a Modern Indian tasting experience led by Chef Hussain Shahzad. The 13-course tasting menu highlights Thayir saadam, a binka tart with truffle and chenna pora with caviar. In a 12-seat setting above Veronica's Sandwich shop in Bandra's Ranwar village, Papa's blends homegrown Mumbai flavors with global technique, honoring Floyd Cardoz. Recognized on TIME's World's Greatest Places 2025, the restaurant pairs lively service with carefully prepared textures and bold spice notes, a welcome shot at the bar, and precise, ingredient-forward courses that shift from comforting curd rice to luxurious caviar finishes.

A Michelin-starred tasting counter in a four-storey renovated house on Yommarat Alley, Samrub Samrub Thai rotates its menu every two months to spotlight specific Thai regional traditions, from Isan to the deep south. Bookings are taken exclusively through social media. Ranked 47th at Asia's 50 Best Restaurants 2025, it occupies a tier above most Bangkok fine-dining rooms in terms of archival ambition.

Ta Vie holds three Michelin stars on Hong Kong's Central dining circuit, where Chef Hideaki Sato works a Franco-Japanese format that has drawn consistent recognition from La Liste (94 points in both 2025 and 2026), Opinionated About Dining (ranked 24th in Asia in 2025), and Asia's 50 Best (No. 64 in 2025). The second-floor room on Queen's Road operates Tuesday through Sunday, dinner only, at the top of Hong Kong's price tier.

Co- occupies five tables on the seventh floor of Isetan in Chengdu's Jinjiang District, where chef Jin Yang's multicourse tasting menu applies modern technique to seasonal ingredients sourced across China. A 2025 Black Pearl Diamond and a Michelin Plate signal its position in Chengdu's small tier of destination-worthy innovative restaurants. With a 4.8 Google rating across 52 reviews, it books quickly and rewards planning ahead.

Vea occupies the 30th floor of The Wellington in Central, where an eight-course tasting menu frames Hong Kong's Chinese-French culinary identity through Vicky Cheng's precise, culturally rooted lens. A Black Pearl 2 Diamond recipient and ranked 53rd in Asia's 50 Best (2025), it sits among the city's highest-recognition dinner counters. Open Tuesday through Saturday evenings, with Saturday lunch service available.

Toyo Eatery holds a Michelin star and a place in Asia's 50 Best (ranked 42nd in 2025), operating five evenings a week from a quiet corner of Makati's Karrivin Plaza. Chef Jordy Navarra frames Filipino ingredients through terroir and cultural reference, with dishes that pull from street food memory and folk song. The result is one of Manila's most argued-over reservations.

Sushi Saitou occupies the upper tier of Tokyo's omakase scene, holding a Tabelog score of 4.62 and consecutive Gold Awards since 2017. Located in Roppongi's Ark Hills South Tower, the nine-seat counter operates on reservations only at JPY 50,000–59,999 per head. It ranks #2 in Japan and #33 in Asia on Opinionated About Dining's 2025 lists, placing it among the most peer-validated sushi counters in the country.

The Table in Mumbai delivers progressive American and Italian-inspired plates with precise global touches. Must-try dishes include Lobster Raviolo, Yellowfin Tuna Tataki and Korean BBQ Beef Tacos. The restaurant pairs seasonal produce from The Table Farm in Sasawne, Alibag with a curated 130-label wine list (350-bottle inventory) overseen by Wine Director Gauri Devidayal and Sommelier Akshay Magar. A Travelers' Choice honoree with a 4.4/5 TripAdvisor rating, The Table offers intimate low-lit seating, a prominent communal table and lively service that makes every meal feel celebratory. Expect vibrant textures, clean sauces and bright herb notes that showcase sustainability and precision in every bite.

Soigné operates at the sharper end of Seoul's fine-dining scene, holding two Michelin stars and a place at No. 57 on Asia's 50 Best Restaurants 2025. Chef Jun Lee's innovative tasting menu occupies the second floor of Sinsa Square in Gangnam's Sinsa-dong, where contemporary Korean technique meets a format that competes directly with the city's most awarded tables. La Liste placed it at 88 points in 2026.

Inja in New Delhi presents Modern Indian gastronomy led by Chef Adwait Anantwar. Expect an 8–10 course tasting menu and standout plates such as Tandoori Lobster with tamarind glaze, Forest Mushroom Biryani, and Black Cardamom Lamb. The kitchen pairs charcoal tandoor techniques with seasonal Delhi produce, offering precise textures, bright acids, and warm spice layers. Service focuses on calm, attentive timing and sommelier-led pairings that elevate each course. Ideal for milestone dinners and culinary travelers, Inja delivers bold flavors, refined plating, and an intimate atmosphere that makes every meal feel intentional and memorable.

A Michelin-starred Italian restaurant in Kyoto's Sakyo Ward, cenci sits at the intersection of Italian technique and Japanese fermentation traditions, drawing on domestic produce, sake lees, and kombu-based stocks to build a menu that earned Tabelog Bronze recognition from 2020 through 2026 and a place in Asia's 50 Best Restaurants in 2025. Dinner runs ¥20,000–¥29,999 per person; reservations open two months out.

At 9 Mohamed Sultan Road, Meta holds two Michelin stars and a place in the World's 50 Best at #39 in Asia (2025), positioning it among Singapore's most decorated tasting-menu addresses. Chef Sun Kim's evolving menus draw on Korean culinary sensibility filtered through modern technique, with seafood and vegetables as recurring anchors. The setting — glassy, concrete, counter-forward — signals where the room stands before the first course arrives.

Peach Blossoms at PARKROYAL COLLECTION Marina Bay sits among Singapore's more seriously recognised Chinese dining rooms, holding a Black Pearl Diamond (2025) and back-to-back rankings in Opinionated About Dining's Top Restaurants in Asia. Under Chef Edward Chong, the kitchen works a Chinese-forward register with fusion inflections, drawing a well-travelled crowd to the fifth floor above Marina Bay. Reservations are available via autoreserve.com.

Ensue - Shangri La Hotel in Shenzhen offers progressive Cantonese-Californian tasting menus on the 40th floor with sweeping Futian CBD views. Must-try plates include Pangqi Crab Paté with steamed brioche, Fujian squid with caviar and almond, and Dalian Wagyu ribeye with chili cake and Hainan cocoa. Led by Christopher Kostow, Ensue pairs ingredient-led cooking with precise Western technique and a 700-bottle cellar, including an acclaimed sparkling wine list honored in Asia in 2023 and 2024. Expect finely paced service, seasonal produce sourced from Chinese growers, and a warm, inviting atmosphere that frames each carefully plated course against the city skyline.

Three Michelin stars since at least 2024 and ranked sixth among Asia's restaurants by Opinionated About Dining in 2025, Jade Dragon is Macau's most decorated Cantonese table. Open kitchens parade roasted meats over lychee wood, dim sum arrives as ceremonial objects, and a traditional Chinese medicine philosophy shapes both the soup list and the broader menu. It sits inside City of Dreams at Nüwa Macau, Cotai.

An auberge-format Italian restaurant set among its own working fields in Wakayama's Iwade, Villa Aida holds a Tabelog score of 4.26 and consecutive annual awards from 2020 through 2026. Chef Kanji Kobayashi grows more than 100 vegetable varieties on the surrounding land and sources seafood from within 12 kilometres, positioning the restaurant among Japan's most seriously produce-rooted Italian tables.

An eight-seat kaiseki counter in Kanazawa's Namikimachi district, Kataori has held Tabelog Gold every year from 2021 through 2026, scored 4.72, and ranked first in Japan on Opinionated About Dining in 2025. The counter format, a particular focus on fish, and a deep commitment to Ishikawa's seasonal calendar place it among the most closely watched kaiseki addresses outside Kyoto and Tokyo.

Farmlore sits on the northern edge of Bangalore in Sathnur Village, earning a place on Asia's 50 Best list at #68 in 2025 and 76 points in La Liste 2026. The restaurant draws on India's agricultural and fire-cooking traditions, operating well outside the city's restaurant corridor. Advance booking is essential; this is a destination meal requiring a plan, not a drop-in.

Xin Rong Ji on Xinyuan South Road holds three Michelin stars and a Black Pearl 2 Diamond (2025), placing it among Beijing's most decorated Chinese fine-dining addresses. The kitchen works within the Taizhou tradition, a coastal style from Zhejiang province built on precise seafood technique and restrained seasoning. For the Chaoyang dining circuit, it represents the upper bracket of formal regional Chinese cuisine.

Jin Sha at Four Seasons Hangzhou at West Lake holds a Michelin star, a Black Pearl 3 Diamond rating, and a La Liste score of 92 points in 2026, placing it among the most decorated Zhejiang-cuisine tables in mainland China. Chef Wang Yong's kitchen spans Hangzhounese, Shanghainese, and Cantonese registers, anchored by seasonal seafood and regional classics treated with measured contemporary refinement. The 34-seat garden terrace, shaded by oaks and willows, is among the most considered dining settings in the city.

Anan Saigon on Tôn Thất Đạm holds a Michelin star while operating at a ₫₫ price point — a combination that positions it at the sharper end of Vietnam's street-food-rooted fine-dining conversation. Chef Peter Cuong Franklin reframes familiar southern Vietnamese flavours through technique, and the restaurant has ranked in Opinionated About Dining's Casual Asia list every year from 2023 through 2025, landing at #17 in the 2025 edition.

Jungsik holds two Michelin stars and sits in the upper tier of Seoul's contemporary dining scene, earning rankings on the World's 50 Best Asia list and La Liste's global index. Located in Gangnam, it applies a Korean-rooted sensibility to modern European technique, placing it in a distinct category from both traditional hansik restaurants and straightforward Western fine dining.

At Gēn—Chinese for “root”—the owner-chef channels childhood memories and Taiwan’s coastal bounty into a seasonally led tasting menu that is as refined as it is soulful. Expect delicate, inventive courses with a focus on pristine local fish, each plated with grace and a touch of whimsy—perhaps a silken chicken soup presented in a glass bottle, evoking a tender nostalgia. An expertly curated list of over 30 organic and biodynamic wines underscores the restaurant’s thoughtful philosophy, pairing with precision and restraint. For diners who appreciate elegance anchored in authenticity, Gēn offers a quietly luxurious experience where heritage, craftsmanship, and the poetry of the plate converge.

Amber has held three Michelin stars continuously and ranked as high as #20 on the World's 50 Best Restaurants list, making it a fixed reference point for French Contemporary dining in Hong Kong. Chef Richard Ekkebus frames each structured meal around dairy-free technique, Japanese sourcing, and a sustainability program that now extends from rooftop herb cultivation to fermentation-led flavour building. The wine list runs to 11,000 bottles, with Wine Director Dirk Chen steering a Burgundy-weighted program.

Côte by Mauro Colagreco brings three-Michelin-starred mastery to Bangkok's riverfront, where the legendary chef's botanical Mediterranean philosophy meets Thai ingredients in a stunning carte blanche tasting menu experience at the Capella Hotel.

Respiracion brings Ishikawa's ingredient culture into a Spanish framework at a 14-seat counter in Kanazawa's Bakuromachi district. Chef Tatsuro Ume holds consecutive Tabelog Silver Awards from 2022 through 2026 and an 88-point La Liste score, with review-based spend landing between JPY 30,000 and JPY 39,999. The restaurant operates on group-start seatings, reservation-only, with a sommelier on hand and a wine program selected with particular care.

Dewa Ya holds a Tabelog Silver Award for 2025 and 2026, with a score of 4.49, and operates as a ryokan-restaurant hybrid in Nishikawa, Yamagata Prefecture. The dinner format centres on a chef's table available to one group per day, while a daytime soba service runs separately at lunch prices from JPY 1,000. For travellers combining mountain Japan with serious regional cooking, it represents one of the clearest arguments for leaving the city.

Set inside Colombo's restored Old Dutch Hospital complex, Ministry of Crab has held a place on Asia's 50 Best Restaurants list and earned recognition from Opinionated About Dining. The menu centres on Sri Lankan lagoon crab, cooked with a spice vocabulary drawn from the island's culinary tradition. It is among the most internationally recognised restaurants in Sri Lanka.

Set in a restored Thai house on Sukhumvit Soi 53, Gaa holds two Michelin stars and a place in the World's 50 Best Asia rankings under chef Garima Arora, who was the first Indian chef to earn a Michelin star in November 2018. The kitchen draws on Indian technique and heritage while sourcing seasonal produce across Thailand, running two tasting menus — one entirely vegetarian.

Haoma occupies a private house on Sukhumvit 31, where Chef Deepanker Khosla's neo-Indian tasting menus draw on an on-site urban farm, a certified organic plot in Chiang Mai, and a zero-waste operating model that earned Thailand's first Michelin star for sustainable Indian fine dining. Ranked 89th in Asia by Opinionated About Dining (2025) and recognised by La Liste with 80.5 points, it sits at the precise intersection of Indian culinary tradition and Bangkok's most rigorous farm-to-table discipline.

Set deep in the mountains of Toyama's Nanto district, L'évo pairs Gallic precision with foraged and farmed regional produce under chef Eiji Taniguchi. The restaurant holds a Tabelog score of 4.56, consecutive Gold Awards from 2023 to 2025, and a La Liste rating of 97 points, placing it among Japan's most closely watched destination dining addresses. Getting there is part of the proposition.

Kwonsooksoo holds two Michelin stars and a ranking of #42 among Asia's top restaurants in 2025, placing it firmly in Seoul's upper tier of contemporary Korean dining. Chef Kwon Woo-joong works within Gangnam's Apgujeong neighbourhood, where the kitchen's approach to banchan and seasonal Korean technique draws consistent recognition from both Michelin and Opinionated About Dining across three consecutive years.

A husband-and-wife Italian tasting menu operation in Dalmaji, Haeundae, where almost everything on the table originates from their own family farm or kitchen: house-grown vegetables, fresh-cut pastas, cured hams, and fermented vinegars. The format is intimate and reservation-only, with a recently renovated space that rewards the detour from Busan's coastal dining belt.

Celera earned a Michelin star in 2026, placing it among a small group of Makati restaurants that have reshaped the city's fine dining conversation. Located on the third floor of a building on Pablo Ocampo Sr. Extension in the Comunna district, it draws a loyal following that returns for the kind of cooking that rewards close attention. For serious diners, it belongs in the same planning window as Hapag and Helm.