The list of Asia’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna, is here. Explore this year’s ranking and start planning your next culinary adventure.
No.50 Lamdre – NEW ENTRY
Beijing
@lamdre_beijing
In Beijing’s vibrant Sanlitun district, Lamdre is a pioneering plant-based restaurant owned by Zhao Jia and led by chef Dai Jun. The duo shares a vision that transcends mere vegetarianism, promoting a way of life that prioritises health, sustainability and a deep respect for nature. The restaurant's name, derived from Tibetan Buddhism, signifies the journey towards enlightenment.
No.49 August – The Best Restaurant in Indonesia 2025
Jakarta
@august_jkt
Opened in late 2021, August was the winner of the American Express One To Watch Award 2023 and made its debut on the Asia’s 50 Best Restaurants list in 2024. Chef Hans Christian and seasoned hotelier and F&B professional Budi Cahyadi joined forces to create this labour of love that offers local Indonesian flavours showcasing the chef’s culinary journey, which includes references to his childhood memories and snacks.
No.48 Euphoria
Singapore
@restauranteuphoria
Be introduced to ‘Gastro-Botanica’, a style coined by Euphoria’s chef-owner, Jason Tan. Essentially, it’s a cooking style that celebrates high-quality vegetables in all their forms. It eschews the rich, dairy-heavy mother sauces of classic French cuisine, replacing them with lighter versions that complement their core ingredients.
No.47 Samrub Samrub Thai
Bangkok
@samrubsamrubthai
After its anticipated relocation to the vibrant Silom area, Samrub Samrub Thai continues to be one of Bangkok’s most prominent restaurants that also serves as an educational platform, highlighting nearly forgotten ingredients through ancient Thai recipes. Chef Prin Polsuk, a veteran of Mandarin Oriental’s Sala Rim Naam and Nahm by David Thompson, is an international name, but locally he is considered the unofficial ambassador of Thai cuisine.
No.46 Indian Accent
New Delhi
@indianaccent
Indian Accent never fails to impress with its winning combination of creative, modern dishes and warm hospitality. Season after season, year after year, the restaurant’s inventive tasting menus have played judiciously with the country’s palate to craft unique takes on the classics of the Indian subcontinent. Executive chef Shantanu Mehrotra heads up the kitchen.
No.45 Myoujyaku – NEW ENTRY
Tokyo
At Myoujyaku, the culinary philosophy behind the 14-course, French-leaning omakase menu revolves around three guiding principles: harmony, flavour and purity. Chef Hidetoshi Nakamura and his team are dedicated to bringing out the innate potential of each ingredient, focusing on seasonal vegetables and seafood sourced from the rich landscapes of Edo Tokyo and beyond.
No.44 Baan Tepa
Bangkok
@baantepabkk
Chef-owner Chudaree ‘Tam’ Debhakam – Asia’s Best Female Chef 2025 – has created a restaurant and garden experience in Bangkok that champions local produce and Thai biodiversity in the most creative way. Opened in 2020, Baan Tepa is home to an open-kitchen dining room, chef’s table and organic culinary garden where guests can learn about local herbs and spices before sitting down to eat.
No.43 Maz – NEW ENTRY
Tokyo
@maz.tokyo
Maz stands at the forefront of culinary innovation, showcasing the rich biodiversity of Peru intertwined with the reverence Japanese culture has towards nature. Inspired by research arm Mater Inicitiva’s motto, afuera hay más (there is more outside), the restaurant pays homage to the Peruvian landscape and Japanese seasonality. This culinary project is overseen by Virgilio Martinez of Central in Lima, with chef Santiago Fernández leading the kitchen.
No.42 Toyo Eatery – The Best Restaurant in the Philippines 2025
Manila
@toyoeatery
Having attracted attention as the One To Watch in 2018, Toyo Eatery has continued its rise, joining the Asia’s 50 Best Restaurants ranking itself in 2019. Run by husband-and-wife team Jordy and May Navarra, with Patch Marce as head chef, the restaurant prioritises Filipino produce and people, fostering long-term relationships with local farmers and artisans. In 2025, the eatery is named The Best Restaurant in Philippines for the sixth time, along with winning the Gin Mare Art of Hospitality Award.
No.41 Ando
Hong Kong
@ando.hkg
The restaurant beautifully fuses elements of Spain, Italy, Argentina and Japan on the plate and in the sleek, minimalist interiors. Argentinian chef Agustin Balbi takes diners on a walk through moments, memories and people in his life. Despite not speaking the language, Balbi chose to hone his culinary skills in Japan, working at acclaimed establishments Zurriola, Nihonryori Ryugin and Cuisine[s] Michel Troisgros.
No.40 Seroja
Singapore
@seroja.sg
Since opening in 2022, chef Kevin Wong’s Seroja has experienced a meteoric rise, including entering the 2023 list of Asia’s 50 Best Restaurants as the highest new entry. Showcasing cuisine from the Malay Archipelago, Wong uses locally sourced produce from both Singapore and Malaysia to shine a spotlight on the rich flavours of Southeast Asia.
No.39 Meta
Singapore
@metasingapore
While there is no shortage of fine dining options in Singapore, Meta seamlessly blends Eastern and Western cuisines, executed with a rare level of finesse. Chef Sun Kim spent most of his life in South Korea before leaving to work for chef Tetsuya Wakuda at Tetsuya's in Sydney and then at Waku Ghin in Singapore. Meta opened its doors in December 2015 and Kim has been at its helm ever since.
No.38 Burnt Ends
Singapore
@burntends.sg
Burnt Ends is now well established on Dempsey Hill, taking over an entire building to house its multiple concepts under one roof: bakery, wine cellar, cocktail bar and main restaurant, as well as a swanky new private dining room. Chef Dave Pynt remains at the helm, but works closely with executive chef Patrick Leano to ensure that new dishes appear on the menu with the distinctive Burnt Ends DNA. Nearly every dish is kissed by the flame, whether directly from the grill or from an oven pit with burning logs.
No.37 Labyrinth
Singapore
@restaurantlabyrinth
Labyrinth takes inspiration from many Singaporean classic dishes, but turns them into the most modernised and elegant versions of themselves. Chef Liguang Han’s food is constantly evolving and every meal here feels different, yet the core of his ideas stem from dishes that you find along the streets of Singapore.
No.36 Goh
Fukuoka
@goh_f
Chef Takeshi ‘Goh’ Fukuyama opened Goh in 2023, as a single 10-seat table concept. In this communal dining experience, guests are encouraged to connect with each other, while retaining their front row seats for the exquisite bites being created in the open kitchen. Despite the innately Japanese execution and presentation, traces of French motifs permeate its menu.
No.35 JL Studio
Taichung
@jlstudio_tw
The son of a zi char hawker stall owner, Singaporean chef Jimmy Lim Tyan Yaw remained extremely proud of his country’s heritage and cuisine long after he moved to Taiwan to follow his passion for cooking. So, when the opportunity to open his own restaurant presented itself, he overhauled the initial plans for a modern European eatery to focus on what inspired him most: the authentic flavours of his childhood.
No.34 Sazenka
Tokyo
@sazenka
Chef Tomoya Kawada cooks Chinese cuisine infused with a Japanese sensibility, rooted in the two countries’ shared history and adoration of tea drinking. His elegant restaurant, located inside a former diplomat’s residence in Tokyo’s upmarket Minami-Azabu district, has just 12 seats, plus two private rooms.
No.33 Sushi Saito – RE-ENTRY
Tokyo
@estro.hk
Tucked away in Tokyo’s Roppongi Hills neighbourhood, this intimate eight-seat counter made of finest Hinoki wood is the domain of Takashi Saito, a living legend among the sushi masters of Japan. Fresh, vibrant, redefining umami – dining here is an experience that lingers long after the final bite. Guests depart with a profound appreciation for the craft of edomae sushi at its most refined.
No.32 Estro – NEW ENTRY
Hong Kong
Chef Antimo Maria Merone was born in Naples and moved to Hong Kong in 2012 to work at the now-shuttered Italian fine dining outpost, L’Altro. After a stint as executive chef of Macau’s 8 ½ Otto e Mezzo Bombana outlet, Merone returned to Hong Kong in 2021 to open Estro. His first solo venture, it is an opportunity to showcase modern renditions of the foods of his Neapolitan hometown.
No.31 Gaggan at Louis Vuitton – NEW ENTRY
Bangkok
It’s all in the details at the very first Louis Vuitton combined retail concept and restaurant in South Asia. Beyond an intimate and sophisticated dining room, you’ll discover essential Gaggan flair though iconic dishes like Lick it Up or the famous yogurt explosion. The emphasis here is on progressive Asian flavours inspired by India, Thailand and Japan. It’s led by chefs Vix Rathour and Lada Shurinova, with award-winning pastry chef Dej Kewkacha bringing his expertise to the dessert menu.
No.30 Crony – NEW ENTRY
Tokyo
@michi_crony
Opened in December 2016 by chef Michihiro Haruta and sommelier Kazutaka Ozawa, Crony was born from their shared vision of combining culinary artistry with sustainable practices. The pair’s 15-year friendship serves as the foundation for nurturing connections with local farmers, fishers and food purveyors, reflected in the venue’s name, which roughly translates as ‘a lifelong friend with whom you could drink tea’. Greeted by a fully open kitchen, guests can feel the synchronised movements of the dynamic kitchen.
No.29 102 House
Shanghai
@102house_shanghai
Fourteen years after first opening as a modest private kitchen in Foshan, Guangdong, 102 House took up residence at one of Shanghai’s ritzy addresses on The Bund in 2021. Chef-owner Xu Jingye is passionate and determined, driven by his vision to revive Cantonese culinary traditions – often buried in old cookbooks and nearly lost – with a kaiseki-inspired sensitivity to seasonality and hospitality. A meal here is a delicious education in traditional Cantonese banquet cuisine, interpreted for the modern palate.
No.28 Les Amis
Singapore
@lesamisrestaurant
Les Amis, the French translation of 'friends', is the sophisticated original restaurant of the Les Amis Group. Head chef Sebastien Lepinoy moved from Hong Kong to take over the kitchen. The French-born chef spent a total of 17 years with Joël Robuchon before he joined the Les Amis group. Diners are welcomed with the finest white-gloved hospitality and every server – of cheese, truffles and caviar – has an exceptional knowledge in their respective field.
No.27 Ling Long
Shanghai
@restaurant_linglong
The ever-changing set menu at Ling Long orbits around the concept of xian (umami). The aim is to re-create a cross-China journey over eight courses, pulling inspiration from regional tastes and their unique terroirs. Humble and soft-spoken, executive chef and partner Jason Liu has more than 10 years of culinary experience under his belt (despite being in his late twenties).
No.26 Logy – The Best Restaurant in Taiwan 2025
Taipei
@logy.tw
Logy celebrates local Taiwanese ingredients while remaining true to the roots of its Tokyo relative. Ryogo Tahara is at the helm. Expect complex, refined dishes that represent all corners of the Asian continent. The suffix ‘logy’ has many meanings in different languages. In Japanese, it translates to alley, which is where the restaurant sits both geographically and culturally: at a cross section of culinary influences borrowed from across Asia served up in the alleyways of Taipei.
No.25 Eatanic Garden – Highest New Entry Award 2025, sponsored by Lavazza
Seoul
@eatanicgarden
Found high above the busy streets of Seoul at level 36 of Josun Palace, Eatanic Garden is a culinary sanctuary blending nature with gastronomy. In Korean, the restaurant’s name plays on the homophony between “Eatanic Garden” and “botanic garden”. Instead of a conventional written menu, guests receive a beautifully illustrated card per course, allowing chef Son Jong-won to craft dishes that evolve with the seasons.
No.24 Mono
Hong Kong
@monorestaurant
Chef Ricardo Chaneton is one of the few cooks in Hong Kong and Mainland China delivering the fare of his home continent. Upscale yet homely, with the best seats at the long kitchen counter. The rotation of timeless jazz is astutely paired to the dining experience, with Chaneton’s collection of more than 360 vinyl records – many inherited from his father – bringing warmth and intimacy to each meal.
No.23 7th Door
Seoul
@7thdoor_official
The DNA of 7th Door is built on the fundamentals of traditional Korean cuisine: ageing and fermentation. To eat here is to experience the intersection where chef Dae-chun Kim’s deep appreciation for ancient, classic cooking collides with his thirst for innovative ingredients and modern methods. Kim aims to take diners through ‘the seven tastes of food’, including the basic five senses, fermentation, with the seventh being the chef’s vision for drawing out the essence of all the ingredients in Korea's larder.
No.22 Den
Tokyo
@zaiyuhasegawa
Chef Zaiyu Hasegawa’s iconic restaurant is unlike any other in Japan: it’s creative, contemporary, accessible and welcoming whatever the season. Drawing on his training in kaiseki (Japan’s elegant multi-course cuisine), Hasegawa’s menus incorporate a diverse range of influences from Japanese home cooking to fast food favourites, plus nuances gleaned from his frequent overseas travels and collaborations. Be prepared for unexpected idiosyncrasies.
No.21 Neighborhood
Hong Kong
Down a hidden laneway and surrounded by rowdy bars, wet markets and antique shops, Neighborhood is – at first glance – an unlikely gourmand’s destination. Yet diners come from all over town for a taste of chef-owner David Lai’s seemingly simple and mostly French cooking. With no website, marketing and even no social media accounts, the restaurant still books out weeks in advance.
No.20 Le Du
Bangkok
@ledubkk
Le Du loosely translates to ‘seasons’ in Thai and the food follows that flow in a contemporary tasting menu highlighting the array of techniques chef Thitid ‘Ton’ Tassanakajohn has picked up throughout his career, paired with the in-season ingredients. On the four or six course tasting menus, expect reinvented takes on Thai staples. The decade-old space has recently been renovated with a striking fixture that sees thousands of glass tubes filled with curated Thai seasonings suspended in curves and integrated with luminous lighting fixtures.
No.19 Masque – The Best Restaurant in India 2025
Mumbai
@masquerestaurant
One of India’s most forward-thinking restaurants, Masque’s raison d’être is to show off the wealth of India’s produce, extracting maximum flavour from local ingredients in a 15-course tasting menu served in a stylish former Mumbai textile mill. With self-taught cook and entrepreneur Aditi Dugar at the helm, Masque has won a string of accolades since opening in 2016.
No.18 Caprice
Hong Kong
@fourseasons
With its glass-floored catwalk, dazzling crystal chandeliers, panoramic harbour views and smooth service from a fleet of immaculately groomed staff, Caprice oozes opulence at every opportunity. Here, every meal is destined to be a memorable occasion that’s well worth dressing up for. Chef Guillaume Galliot’s menu is unabashedly luxurious: think wagyu beef, oysters, caviar, foie gras and more.
No.17 Florilège
Tokyo
@restaurant_florilege
At Florilège, chef Hiroyasu Kawate serves his creative tasting menus of contemporary French-accented cuisine – with a focus on plant-forward dishes – in a spacious, theatrical setting. The plush counter seating running three sides of the expansive open kitchen allows guests to watch their dishes being prepared, while also interacting directly with the front and back-of-house teams throughout the meal.
No.16 Sorn
Bangkok
@sornfinesouthern
Supaksorn 'Ice' Jongsiri, Sorn's chef-patron, grew up in close contact with his grandmother’s southern cooking. Together with his own personal vision, Chef Ice transforms the flavours and memories of his encounters with diverse southern Thai cultures into a one-of-a-kind innovative cuisine. His thought process is mind-bending and his flavouring explosive, with no compromise on chilli heat and spice.
No.15 Fu He Hui
Shanghai
@fuhehui
Situated among the leafy plane tree-lined streets of Shanghai’s Former French Concession, Fu He Hui extends over three floors of earth tone-hued private dining rooms. With its minimalistic, zen-like aesthetic, this premium vegetarian fine-dining oasis is seemingly a world away from the hustle and bustle outside. A crash course in the diversity of Chinese agriculture, the venue pays tribute to quality seasonal ingredients from across the country, serving meat-free creations by head chef Tony Lu.
No.14 Meet the Bund – The Best Restaurant in Mainland China 2025
Shanghai
In both venue aesthetic and menu design, Meet the Bund’s concept homes in on the idea of upholding tradition while striving for innovation. This translates to a modern interpretation of customary Fujian elements by head chef Chen Zhiping – be it anything from signature plates rooted in archetypal regional dishes to brick red decor representing the indigenous Minnan houses of southern Fujian juxtaposed against a sprawling view across Shanghai’s iconic skyline
No.13 Potong
Bangkok
@restaurant.potong
The food at Potong focuses on five elements: salt, acid, spice, texture and Maillard reaction (the chemical process of reducing sugars that brings distinctive flavour), with the menu taking diners through chef Pichaya ‘Pam’ Soontornyanakij’s culinary memories and emotions. Potong is located on the second floor of a generations-old five-storey building that housed the family’s Chinese herbal medicine business since 1910 and took more than two and a half years to restore.
No.12 Narisawa
Tokyo
@restaurantnarisawa
After two decades as one of Tokyo’s finest dining destinations, chef Yoshihiro Narisawa’s eponymous restaurant in Tokyo’s upmarket Aoyama district needs little introduction. Born into a family of confectioners and trained by some of the most iconic chefs of the 20th century, Narisawa-san has developed a distinctive style all his own, inspired by the produce and terroir of his homeland. In true omakase style, the full menu will pivot every day depending on availability of ingredients.
No.11 Sühring
Bangkok
@restaurant_suhring
Twin brothers Mathias and Thomas Sühring meld flavours, techniques and experiences accumulated in their native Germany, as well as the Netherlands, Italy and Thailand, under one modish roof. The result is a sophisticated – and at times playful – seasonal haute cuisine menu with strong German identity.
No.10 Onjium
Seoul
@onjium_restaurant
In Korean, onjium means “creating in the right way”. Here, the fuel to create comes from researching centuries-old recipe books – after all, this restaurant is part of an institute that has been studying Korean heritage since 2013. The kitchen, led by chefs Eun-hee Cho and Sung-bae Park, uses seasonal ingredients in dishes crafted according to recipes that have been reimagined after years of research.
No.9 Chef Tam's Seasons – Highest Climber Award 2025, sponsored by Lee Kum Kee / The Best Restaurant in Macau 2025
Macau
@cheftamsseasons
Inside the extravagant Wynn Palace complex, you’ll find Chef Tam’s Seasons (previously named Wing Lei Palace): the restaurant of the celebrated chef Tam Kwok Fung. The newly re-monikered restaurant showcases refined Cantonese cuisine, featuring the finest seasonal produce in the most opulent surroundings. Gold, jewels and emerald jade line every surface, with a lush floral garden in the entrance featuring more than 5,000 roses, hydrangeas and exotic flowers.
No.8 La Cime
Osaka
@lacime_japan
Located in central Osaka’s business district, La Cime showcases the impeccable modern French cuisine of chef Yusuke Takada. Having trained in Lyon and worked in Paris at renowned eateries Le Taillevent and Le Meurice, Takada opened La Cime as his own venture in 2010. Takada’s menu is precise, creative, beautifully executed and unfailingly tasty. Along with premium seafood and produce from western Japan, don’t be surprised if you also find citrus and other produce that reflect his origins from subtropical Amami Oshima.
No.7 Odette – The Best Restaurant in Singapore 2025
Singapore
@odetterestaurant
Odette is a modern French restaurant founded by chef Julien Royer in 2015. Coming from a family of farmers, Royer cares deeply about produce, sourcing ingredients from artisanal producers in Asia and Europe and treating them carefully to highlight their purest flavour. Odette is Royer’s gastronomic love letter to his grandmother of the same name. She taught him to highlight ingredients and add that je ne sais quoi to his dishes that blows diners’ minds and brings happiness to their hearts.
No.6 Nusara
Bangkok
@nusarabkk
Thitid ‘Ton’ Tassanakajohn is one of the hottest chefs in Asia. He opened Nusara in 2020 alongside his brother, Chaisiri ‘Tam’ Tassanakajohn. The restaurant – a singular brand of modern Thai cuisine that blends history with innovation – honours the memory of their beloved grandmother, whom it’s also named after. The snug dining room, which can only accommodate around 10 guests, quickly became one of the most sought-after reservations in town.
No.5 Mingles – The Best Restaurant in South Korea 2025, sponsored by Korean Air
Seoul
@mingles_restaurant
Since opening in April 2014 in Seoul’s buzzy Cheongdam-dong district, Mingles has impressed local and international diners with refined Korean cookery that weaves together inspiration from Hong Kong and Europe. Named The Best Restaurant in Korea 2025, sponsored by Korean Air, it is perfect for exploring unsung local ingredients, from acorn jelly to bellflower root. Korean chef Mingoo Kang is on a mission to show ‘a new way of Korean cuisine’.
No.4 Sézanne – The Best Restaurant in Japan 2025
Tokyo
@sezannetokyo
To dine at Sézanne is to experience the epitome of culinary sophistication. Opened in July 2021 on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi with British chef Daniel Calvert at the helm, it immediately wowed diners with its immersive neo-French style infused with meaningful tributes to Asia’s rich culinary cultures. Chef Calvert’s cooking, while firmly rooted in a neo-French ethos, is enriched by his experiences across Asia. It’s in the unique combinations resulting from these encounters that his style stands out.
No.3 Wing
Hong Kong
@wingrestaurant_hk
Born in Hong Kong, raised in Canada, Vicky Cheng initially made his name cooking refined French food. Returning to his birth city, Cheng found himself drawn to his culinary roots. At his other restaurant, Vea, he developed a Franco-Chinese style of fine dining before pushing the concept even further at Wing, a restaurant that takes an uncompromising approach to celebrating and articulating the Eight Great Chinese cuisines through its food.
No.2 The Chairman – The Best Restaurant in Hong Kong 2025
Hong Kong
@thechairmanrestauranthk
The Chairman is a phenomenon precisely because it doesn’t seek to be: no theatrics, no PR tactics, no Instagram-focused plating – this is a restaurant where the food comes first. Its quietly innovative rewriting of classic Cantonese cooking comes in the form of entirely new recipes that are built on the bedrock of China’s culinary history. Don’t be fooled by the smartly suited waiters, this is one of the most welcoming spots in Hong Kong thanks to owner Danny Yip, head chef Kwok Keung Tung and the whole team.
No.1 Gaggan – The Best Restaurant in Asia 2025, sponsored by S.Pellegrino & Acqua Panna
The Best Restaurant in Thailand 2025
Bangkok
@gaggan_anand
Music, colours and creativity combine on the menu at Gaggan, which is anchored in progressive Indian cuisine with a fine-dining twist, with French, Thai and Japanese influences. From using emojis to represent each of the courses to pushing diners to eat with their hands or even lick the plate, Kolkata-born chef and musician Gaggan Anand wants to disrupt and reinvent the fine-dining experience. The chef is on a mission to push boundaries, seeking to create, “a culinary adventure of the senses and a roller coaster ride of emotions” along with head chef Fábio Costa. He founded his first restaurant in Bangkok, in 2010, which has now been named The Best Restaurant in Asia for the fifth time.
