Asia’s 50 Best Restaurants list was launched back in 2013 to celebrate high-end dining across the region and to provide diners with local insight and culinary recommendations. Since its inception, it has quickly grown to become the premier gastronomic ranking in the region, with its awards events marking the greatest annual gathering of chefs, restaurateurs, media and food industry VIPs.
The annual list is created by the Asia’s 50 Best Restaurants Academy, an influential group of more than 300 leaders in the restaurant industry across the continent, each selected for their expert opinion of Asia’s restaurant scene. The well-structured voting system and procedures, which are overseen by global adjudication company Deloitte, ensures the list and awards have a credibility and influence that is renowned across the globe.
From heritage‑driven kitchens to avant‑garde culinary stages, these restaurants define Asia’s gastronomic excellence in 2025. Each one offers a distinct story, from coastal spice trails to meticulously plated French‑Japanese artistry.
Credit: Odette Restaurant, Singapore
Gaggan – Bangkok, Thailand
Website: gaggan.com
Crowned Asia’s Best in 2025, Chef Gaggan Anand delivers a 22‑course emotional rollercoaster of progressive Indian cooking. Expect electrifying presentations, flavour punches from street‑food spice to delicate floral notes, and a playful atmosphere that breaks every fine‑dining rule.
The Chairman – Hong Kong, China
Website: thechairmangroup.com
A temple to ingredient‑led Cantonese cuisine where each dish feels both soulful and precise. The famed steamed flowery crab in aged Shaoxing wine exemplifies Chef Kwok Keung Tung’s dedication to purity, seasonality, and a deep sense of place.
Wing – Hong Kong, China
Website: wingrestaurant.hk
Chef Vicky Cheng fuses the eight great Chinese culinary traditions with French haute cuisine. Intense flavours, rare ingredients, and meticulous technique result in plates that are equal parts heritage and innovation.
Sézanne – Tokyo, Japan
Website: sezanne.tokyo
Daniel Calvert’s modern French menus are shaped by Japan’s micro‑seasons and plated with painterly grace. A dining room by André Fu adds understated romance to an experience rooted in elegance and detail.
Mingles – Seoul, South Korea
Website: restaurant-mingles.com
Chef Mingoo Kang reimagines Korean classics with global finesse, layering fermented flavours, seasonal produce, and bold textures. Every course builds a bridge between heritage and contemporary dining artistry.
Odette – Singapore
Website: odetterestaurant.com
Chef Julien Royer creates produce‑driven French cuisine in a serene gallery‑like space. Artful presentation meets deeply considered flavours, showcasing ingredients at their seasonal peak.
Meta – Singapore
Website: metasingapore.sg
At Meta, Chef Sun Kim channels his Korean roots into refined modern European menus. Expect thoughtful flavour layering, clean plating, and an ever‑evolving seasonal narrative.
Den – Tokyo, Japan
Website: jimbochoden.com
Zaiyu Hasegawa brings humour, warmth, and creativity to kaiseki tradition. Each meal is personal, surprising, and deeply connected to Japan’s seasonal cycle.
Nusara – Bangkok, Thailand
Website: nusarabkk.com
Chef Thitid ‘Ton’ Tassanakajohn blends fine dining precision with the warmth of family recipes. Complex curries, aromatic herbs, and intricate garnishes honour Thai culinary heritage.
Credit: Masque, Mumbai
Ta Vie – Hong Kong, China
Website: tavie.com.hk
Chef Hideaki Sato’s French‑Japanese precision is serene and detail‑driven. Flavours are clean yet layered, served in a calm dining space where every gesture matters.
Florilège – Tokyo, Japan
Website: florilege.jp
Hiroyasu Kawate’s tasting menus weave French technique with Japanese terroir. The open kitchen becomes a stage for dishes that feel both intimate and artistic.
Sugalabo – Tokyo, Japan
Website: sugalabo.com
Yosuke Suga crafts a private, by‑invitation dining odyssey. French luxury meets Tokyo’s seasonality in plates that are deeply personal yet technically flawless.
Mosu – Seoul, South Korea
Website: mosuseoul.com
Chef Sung‑Ahn channels memory and modernism into poetic Korean tasting menus. Each course blends clean visuals with surprising flavour depth.
Les Amis – Singapore
Website: lesamis.com.sg
This Orchard Road institution delivers Parisian fine dining at its most lavish. Chef Sebastien Lepinoy turns premium ingredients into timeless French classics.
Sazenka – Tokyo, Japan
Website: sazenka.com
A rare harmony of Chinese flavours and Japanese sensibility, served in an elegant villa. Chef Tomoya Kawada shows restraint and depth in equal measure.
Credit: August, Jakarta
La Cime – Osaka, Japan
Website: la-cime.com
Chef Yusuke Takada redefines French‑Japanese haute cuisine with conceptual menus that challenge and delight. Expect meticulous plating, seasonal Japanese produce, and flavour combinations that push creative boundaries.
Logy – Taipei, Taiwan
Website: logy.tw
An intimate 26‑seat dining room where Chef Ryogo Tahara distills Taiwan’s finest produce through refined French‑Japanese technique. Menus are seasonal, balanced, and deeply flavourful.
Mono – Hong Kong, China
Website: mono.hk
Chef Ricardo Chaneton’s vibrant Latin American tasting menus are polished with Hong Kong precision. Expect cacao, tropical fruits, and heirloom corn elevated to fine dining art.
Masque – Mumbai, India
Website: masquerestaurant.com
India’s pioneer of ingredient‑driven tasting menus, Masque works directly with farmers and foragers. Dishes express India’s vast biodiversity in modern, elegant forms.
Credit: Burnt Ends, Singapore
Labyrinth – Singapore
Website: labyrinth.com.sg
Chef LG Han transforms Singapore’s hawker classics into high‑concept tasting menus. A nostalgic yet avant‑garde tribute to the nation’s culinary identity.
Anan Saigon – Ho Chi Minh City, Vietnam
Website: anansaigon.com
Chef Peter Cuong Franklin elevates Vietnamese street food into vibrant modern creations. Pho consommé and reimagined banh xeo appear alongside daring cocktails and city views.
Cloudstreet – Singapore
Website: cloudstreet.com.sg
Chef Rishi Naleendra’s bold, spice‑rich menus draw from Sri Lankan heritage and global inspiration. Courses are vibrant, textural, and paired with adventurous wines.
Toyo Eatery – Manila, Philippines
Website: toyoeatery.com
Chef Jordy Navarra reimagines Filipino food with inventive fine‑dining finesse. Traditional street snacks and heirloom recipes sit alongside innovative modern creations.
Zén – Singapore
Website: restaurantzen.com
The Frantzén Group’s Singapore flagship delivers a Nordic‑Japanese culinary journey across three luxurious floors, blending flawless technique with dramatic presentation.
Narisawa – Tokyo, Japan
Website: narisawa-yoshihiro.com
Chef Yoshihiro Narisawa’s “Satoyama” cuisine connects diners to Japan’s ecosystems. Nature‑inspired dishes evoke forests, rivers, and seasons in flavour and form.
Mume – Taipei, Taiwan
Website: mume.tw
A modern Nordic philosophy meets Taiwan’s seasonal bounty. Dishes are vibrant in colour, layered in texture, and precise in execution.
Credit: Baante, Bangkok
Caprice – Hong Kong, China
Website: fourseasons.com/hongkong/dining/restaurants/caprice
French luxury at its peak, complete with one of Asia’s greatest cheese cellars. Sauces are crafted to perfection, service is pure theatre.
JL Studio – Taichung, Taiwan
Website: jlstudiotw.com
Chef Jimmy Lim reimagines Singaporean dishes through a sleek, modern lens. Playful plating and precise execution define his style.
Nadodi – Kuala Lumpur, Malaysia
Website: nadodikl.com
Progressive South Indian cuisine combining spice, aroma, and heritage storytelling. Every course is a culinary journey across Kerala, Tamil Nadu, and Sri Lanka.
Ultraviolet by Paul Pairet – Shanghai, China
Website: uvbypp.cc
A one‑of‑a‑kind multi‑sensory dining experience where taste meets light, sound, and scent to create an immersive theatre of flavour.