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Asia’s Fantastic Five: Fine Dining in Tokyo, Bangkok, Hong Kong, Seoul, and Singapore

Asia is a paradise for gastronomes. From futuristic tasting menus to deeply rooted culinary traditions, the region's best chefs are transforming local ingredients and time-honored techniques into unforgettable meals. Each year, Asia’s 50 Best Restaurants showcases the very best of this scene—and in 2025, five cities stood out for both their concentration of talent and the diversity of their offerings.

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ASIA’S FANTASTIC FIVE:
FINE DINING IN TOKYO, BANGKOK, HONG KONG, SEOUL, AND SINGAPORE

Asia is a paradise for gastronomes. From futuristic tasting menus to deeply rooted culinary traditions, the region's best chefs are transforming local ingredients and time-honored techniques into unforgettable meals. Each year, Asia’s 50 Best Restaurants showcases the very best of this scene—and in 2025, five cities stood out for both their concentration of talent and the diversity of their offerings.
 

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BANGKOK ON TOP

Gaggan

Thailand has long been celebrated for its culinary depth, but Bangkok’s rise as a fine dining powerhouse is something new and exciting. With nine entries on Asia’s 50 Best list, the capital is bursting with flavor, ambition, and creativity. At the forefront is Gaggan, once again reinventing itself with a playful, provocative tasting menu now served inside a Louis Vuitton boutique. Nearby, Potong delivers Thai-Chinese nostalgia with a progressive twist inside a former pharmacy. Le Du transforms seasonal Thai ingredients into elegant tasting menus. Chef Thitid Tassanakajohn’s second restaurant, Nusara, honors family recipes with refined presentation just steps from the Grand Palace. Sühring remains a Bangkok staple, offering modern German fare, while Sorn continues to spotlight the fiery, richly spiced cuisine of southern Thailand. Baan Tepa, Gaggan at Louis Vuitton, and the research-driven Samrub Samrub Thai round out a diverse, thrilling culinary lineup that reflects Thailand’s food culture past and future.

TOKYO’S LOFTY PEAKS

Sézanne

Tokyo’s status as a global capital of fine dining is well deserved. The city also has nine venues on the new list. Sézanne, helmed by Daniel Calvert, brings French refinement into a Japanese context, earning global acclaim. Meanwhile, Narisawa has long championed the natural world in his “Innovative Satoyama Cuisine,” drawing from forests, fields, and oceans. Den, where Chef Zaiyu Hasegawa infuses kaiseki with humor and hospitality, continues to delight regulars and first-timers alike. Sushi lovers head straight to Sushi Saito, a legendary omakase experience with a cult-like following. There's also room for innovation: Maz, a Tokyo outpost from Lima-based Virgilio Martínez, brings Peruvian elevation to the Japanese palate. Sazenka offers an elegant fusion of Japanese and Chinese philosophies, while Crony, Myoujiaku, and 7th Door round out the list with inventive dishes and thoughtful presentation in intimate settings.

HONG KONG’S DYNAMIC KITCHEN

The Chairman

With seven restaurants featured in 2025’s Asia’s 50 Best, Hong Kong proves it’s still one of Asia’s most dynamic culinary capitals. The city’s dining scene continues to blend heritage, luxury, and innovation. The Chairman, famous for its ingredient-driven Cantonese cuisine, remains a standard-bearer. Chef Kwok Keung Tung’s dishes, like flower crab with Shaoxing wine, showcase Cantonese flavors at their most refined and expressive. Chef Vicky Cheng’s Wing rethinks Chinese gastronomy with progressive techniques, while Caprice, housed in the Four Seasons, stays true to its French roots with exceptional finesse and service. Neighborhood, the city’s cult favorite, is beloved for its European small plates and no-fuss ambiance. Mono explores Latin American flavors through an Asian lens, Estro brings Campanian soul to Central, and Ando mixes Argentinian, Japanese, and local inspirations into some of the city’s most distinctive dishes.

DINING WITH SEOUL

Mingles

Seoul’s culinary ascent has been swift—and thrilling. With seven venues on the 2025 list, the Korean capital shows just how dynamic and inventive its chefs have become. Mingles, led by Chef Mingoo Kang, bridges traditional Korean flavors and international styles, with dishes like nurungji risotto and aged soy-based sauces offering bold, refined flavors. Onjium, blending historical research and culinary art, revives royal court recipes with modern elegance. At Eatanic Garden, diners are taken on a journey through Korea’s four seasons, using local produce and poetic plating. Jung Sik, one of the original global ambassadors for New Korean Cuisine, continues to set the tone for modern hansik. 7th Door—listed in both Tokyo and Seoul—focuses on fermentation and aging techniques, while 102 House and Logy offer restrained yet deeply complex menus in serene, minimalist settings.

SINGAPORE SHINES

Odette

Singapore may be small, but its culinary impact is huge. The city-state’s six entries on Asia’s 50 Best showcase its remarkable range—from reimagined street food to molecular marvels. Odette, Chef Julien Royer’s flagship at the National Gallery, remains one of Asia’s most elegant dining experiences. Burnt Ends, with its wood-fired Australian fare, continues to pack flavor and surprise with every course. Meta, blending Korean and French techniques, is one of the city’s most creative kitchens. Labyrinth dives deep into Singaporean identity, presenting hawker classics in mind-bending new forms (think chili crab ice cream or satay in a shot glass). Seroja, with its Malay archipelago influences, celebrates lesser-known regional ingredients and stories. Euphoria, meanwhile, is a masterclass in "gastro-botanica"—vegetable-driven cuisine that never feels like a compromise.

DINING ETIQUETTE:

Potong

Fine dining across Asia is not just about exquisite food; it’s also about respect. In cities like Tokyo, Seoul, and Singapore, last-minute cancellations or no-shows – and even being late – are deeply frowned upon. It is a major loss of face for chefs who have put their heart and soul into sourcing the finest and freshest possible ingredients in order to please their guests, especially in tiny restaurants such as 8-seat sushi counters. Credit cards must often be provided, and cancellation fees are strictly enforced, even if the guest is sick. Asians take travelers at face value, so dressing well is extremely important (jackets for men, dresses or dressy trousers for women) as is politeness. If you have dietary restrictions such as being vegan, gluten free, vegetarian or kosher, please inform the restaurant when booking, because many chefs are not willing or able to be flexible with their menus and will decline. Also please note that many ingredients that are considered gourmet and highly desirable at top restaurants in Asia (such as abalone, jellyfish and cod sperm sack) may be rather exotic for your taste. Please be aware of these cultural differences especially when booking kaiseki and omakase at Japanese restaurants around Asia.

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