The Asia’s 50 Best Restaurants Academy is the mechanism used to create the Asia’s 50 Best Restaurants list. None of the employees of any of the sponsors associated with the awards, including the main sponsor, votes or has any influence over the results.
The Academy is comprised of 318 members, each selected for their expert opinion of the Asian restaurant scene. To create the Academy, and provide a fair representation of the continent, we divide Asia into six separate voting regions.
Each region has a chairperson appointed for their knowledge of their part of the restaurant world. These chairs each select a voting panel of 53 (including themselves) – ensuring a balanced selection of chefs, restaurateurs, food/restaurant journalists and gourmets.
Learn more about the how the voting works
Crystyl Mo is a freelance food writer, editor, TV host and consultant who has been charting China’s burgeoning restaurant scene for over a decade. The former food editor of Time Out Shanghai, she has contributed to international publications including Travel + Leisure, Food & Wine, Condé Nast Traveler, AFAR and CNNGo.
Based in Bangkok, Litti is a passionate and highly regarded gastronome. Born and raised in Thailand, he has also spent time living in Singapore and the UK. He oversees a range of leisure and hospitality businesses in the fast-casual and fast-food sectors under the Kacha Brothers umbrella, and his family founded and owns the Safari World and Phuket FantaSea theme parks. He travels extensively and has visited almost every restaurant featured on the 50 Best lists, as well as numerous others, sharing his experiences on his popular Instagram account.
Academy Chair for: Hong Kong, Macau, Taiwan
Born in Monterey Park, California, Susan Jung moved to Hong Kong and worked as a pastry chef for several restaurants before being offered the job as food and wine editor for the English language paper, the South China Morning Post. As senior food and wine editor, she reviews restaurants and writes weekly columns on cooking, cookbooks, ingredients and the Hong Kong food scene. Her cookbook, A Celebration of Food, was published in 2012.
Academy Chair for: Japan