• The World's 50 Best Restaurants

Asia's 50 Best Restaurants 2018: the list in pictures

Giulia Sgarbi

27/03/2018

The Asia's 50 Best Restaurants 2018 list was revealed on Tuesday 27th March at an awards ceremony held at Wynn Palace in Macao. Including eight new entries and two re-entries, the 2018 ranking features restaurants from Bali to Japan, India and Korea, showcasing Asia's ever-evolving gastronomic identity. Check out the list in pictures.

No.50 Whitegrass, Singapore

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Himachi (image: Edmond Ho)

Modern Australian, as defined by chef-owner Sam Aisbett, is not constrained by the source of the ingredients used or by their flavours. Unique only to Whitegrass, Aisbett’s brand of refined modern Australian uses a melange of ingredients from Singapore, Europe and Japan as well as Australia in creating textures to excite the palate and umami to deliver deliciousness. Expect lots of dashi.

30 Victoria St, #01-26/27, Chijmes, Singapore 187996
+65 6837 0402
http://whitegrass.com.sg/

 

No.49 Wasabi By Morimoto, Mumbai, India

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Scallop truffle tornado

Regarded by many as India's finest Japanese restaurant, this stylish joint collaboration between 'iron chef' Masaharu Morimoto and the Taj Mahal Hotel’s now-retired Hemant Oberoi will please traditionalists and modernists in equal measure. Amit Chowdhury recently replaced Oberoi as the hotel’s executive chef, with Sachin Poojary as head of Wasabi.

Taj Mahal Palace Hotel, Apollo Bundar, Colaba, Mumbai 400001
+91 22 6665 3366
http://www.tajhotels.com/

 

No.48 La Maison de la Nature Goh, Fukuoka, Japan

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Kurogewagyu from Kyushu island (image: Koji Maeda)

Hidden down a small alleyway off Fukuoka’s Nishinakasu street, La Maison de La Nature Goh is a quiet, stylish restaurant serving omakase (or ‘chef’s choice’) – a six or seven-course menu created by talented chef-owner Takeshi Fukuyama.

2-26 Nishinakasu, Chuo Ward, Fukuoka
+81-09-2724-0955
http://gohfukuoka.com/

 

No.47 Shoun RyuGin, Taipei, Taiwan

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Winter melon and Taiwan crab

Head chef Ryohei Hieda spent months combing the Taiwanese terroir before opening the restaurant. Today, apart from Japanese sauces, which he still brings in from Japan, he uses exclusively local ingredients, such as sweet ayu fish, amadai (tilefish), pigeon and vegetables.

5F, No.301, Le Qun 3rd Road, Taipei City
+886 02 8501 5808
http://www.nihonryori-ryugin.com.tw/



No.46 Caprice, Hong Kong, China

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Tartare Boeuf-Huåtre et Caviar (image: Four Seasons Hotel Hong Kong)

Hailing from Chambray-Les-Tours in the Loire Valley, Caprice chef de cuisine Guillaume Galliot has a varied and impressive CV that includes time at the famed Jardin des Sens in Montpellier and heading The Tasting Room by Galliot in the City of Dreams, Macao, for nearly seven years. As a result, he brought a distinct cooking style of expertly executed French cuisine when he joined this well-established Hong Kong destination in April 2017.

Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
+852 3196 8888
www.fourseasons.com/hongkong

 

No.45 Nihonbashi, Colombo, Sri Lanka

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Olive Oil Kake Tai Cha (image: Sergio Coimbra)

Nihonbashi is the flagship Japanese seafood venture of Dharshan Munidasa, whose restaurant Ministry of Crab is also on the Asia’s 50 Best Restaurants list at No.25. After creating the restaurant in his twenties, Munidasa spent more than two decades focusing on making it one of the best Japanese restaurants in the region, creating original dishes using only the finest ingredients.

11 Galle Face Terrace, Colombo 3
+94 112 323 847 
http://nihonbashi.lk

 

No.44 Jaan, Singapore

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A dish at Jaan

Following four years as sous chef, latterly under Julien Royer, British cook Kirk Westaway – S. Pellegrino Young Chef 2015 for Southeast Asia – took the helm in the kitchen in 2015 and continues to put his own stamp on Jaan. Growing up in the quaint British seaside down of Devon, Westaway developed a deep regard and respect for produce, and now adds a modern approach and technique to his dishes, whilst showcasing natural flavours.

Level 70, Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore 178882
+65 6837 3322
http://www.jaan.com.sg/

 

No.43 The Dining Room at The House On Sathorn, Bangkok, Thailand

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Calamar Dolma

Chef Fatih Tutak's “fun dining” concept is as storied as the building itself, with each dish taking inspiration from the chef's travels or reinterpreting his homeland’s ingredients and cooking styles. Expect creative dishes made with high-quality imported produce such as Japanese maguro or miyazaki beef and Italian truffle.

106 North Sathorn Road, Silom, Bangrak, Bangkok 10500
+66 2 344 4025
http://www.thehouseonsathorn.com/

 

No.42 TocToc, Seoul, Korea

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Aged seabags with vanilla and soy bean paste

Despite first moving to Seoul to pursue a career as a musician, Kim Dae-chun ended up in Tokyo’s Cooking Academy, enjoying stints at the likes of L’Embellir in Tokyo and Bono Bono in Seoul after graduating. A fascination with seafood led him to open Toc Toc in 2013, pioneering French-Asian cuisine while reintroducing forgotten Korean ingredients including varieties of fish species, seaweed and wild greens.

3F, Rodeo Bldg., 33, Dosan-daero 51-gil, Gangnam-gu, Seoul
+82 2 542 3030
https://www.toctocseoul.com/


No.41 Ronin, Hong Kong, China

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Flower crab with Hokkaido uni, mitsuba and sudachi

Seafood and excellent libations are the twin pillars of Matt Abergel's trendy izakaya-style dining bar, which has been wowing Hong Kong crowds since it opened in 2013.

8 On Wo Lane, Central, Hong Kong
+852 2547 5263
http://roninhk.com/

 

No.40 Belon, Hong Kong, China

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Pigeon pithivier with fig and amaretto

Named after the famous French oyster traditionally found in Brittany, Belon boldly mixes stylish Hong Kong strip with bustling Paris bistro in the Soho district. Utilising an array of stunning local ingredients, Belon showcases simple French cooking, with former Per Se and Epicure chef Daniel Calvert at the helm.

41 Elgin Street, Soho, Hong Kong
+852 2152 2872
http://belonsoho.com/

 

No.39 Issaya Siamese Club, Bangkok, Thailand

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Gaeng Kua Nua, veal cheek a la presse simmered in curry spices, coconut milk and kaffir lime leaves

While he was growing up, chef Pongtawat ‘Ian’ Chalermkittichai would rise at 3am daily to accompany his mother to the wet market to select produce for her neighbourhood grocery. Today, Chef Kittichai is involved in 13 food and beverage outlets covering various different cuisines in four countries. His most recent opening was a fourth branch of Spot Dessert Bar in New York City.

4 Soi Sri Aksorn, Chua Ploeng Road, Sathorn, Bangkok 10120
+65 2 672 9040
http://www.issaya.com/

 

No.38 Quintessence, Tokyo, Japan

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Bavarois

Shuzo Kishida is one of most talented modern French chefs in Japan. While he has absorbed a strong influence from his mentor, chef Pascal Barbot of L’Astrance in Paris, his multi-course tasting menus are a testament to his own superlative technique and premium seasonal ingredients.

141-0001 Shinagawa-Ku Kitashinagawa 6-7-29 Garden City Shinagawa Gotenyama 1F, Tokyo
+81 3 6277 0090
http://www.quintessence.jp/

 

No.37 Bo.Lan, Bangkok, Thailand

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Grilled Ku beef and mangosteen salad with mint dressing

Thai-born chef Duangporn ‘Bo’ Songvisava and Australian-born chef Dylan ‘Lan’ Jones met at David Thompson’s erstwhile London outpost Nahm. Now, the husband-and-wife team oversees one of the most respected restaurants in Bangkok, and Songvisava was voted Asia’s Best Female Chef in 2013. Bo.Lan’s authentic Thai cooking draws influence from the country’s fiery street food and home-cooking traditions as well as its more refined palace-style cuisine.

24 Sukhumvit 53 Alley, Khwaeng Khlong Tan Nuea, Khet Watthana, Krung Thep Maha Nakhon 10110
+66 2 260 2962
http://www.bolan.co.th/

 

No.36 Corner House, Singapore

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My Favourite Childhood Memory (image: Edmond Ho)

Jason Tan previously held the position of executive chef at Sky on 57, where he spent five years. Prior to that, he cut his teeth at prominent fine dining restaurants including Les Amis in Singapore and Robuchon Au Dôme in Macao. The whole menu is created around the concept of ‘gastro-botanica’ – a contemporary cuisine that puts equal focus on the proteins and the botanical elements on the plate.

1 Cluny Road, EJH Corner House, Singapore Botanic Gardens (Nassim Gate Entrance), Singapore 259569
+65 6469 1000
http://www.cornerhouse.com.sg/

 

No.35 Jade Dragon, Macao, China

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Crispy suckling pig with caviar, cherry tomato, Peking goose and barbecue Iberico pork collar

A playground of boutique shops, nightclubs, theatres and casinos, the vast City of Dreams resort in Macao is also home to more than 20 restaurants. The pick of them is this grand Chinese fine-dining destination that has long wowed critics with its luxurious take on Cantonese cuisine.

Level 2, The Shops at The Boulevard, Hotel Crown Towers, City of Dreams, Estrada do Istmo, Cotai, Macau
+853 8868 2822
http://www.cityofdreamsmacau.com/en/dining/detail/jade-dragon

 

No.34 Hajime, Osaka, Japan

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Evolution and extinction (image: Masashi Kuma)

There's a philosophical streak to the food served in this highly acclaimed French restaurant. Chef Hajime Yoneda's intricate, beautifully presented dishes explore heavyweight themes ranging from the natural world and ecology to the passing of time and destruction.

1-9-11-1F, Edobori, Nishi-ku, Osaka City, Osaka 550 0002
+81 6 6447 6688
http://www.hajime-artistes.com/

 

No.33 Eat Me, Bengkok, Thailand

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One of Tim Butler's dishes at Eat Me (image: Ongwat Studio)

Chef Tim Butler’s gastronomic ingenuity is the key draw to Eat Me. The American-born cook combines diverse ingredients to create bold flavour blends in a laidback art gallery setting.

Soi Pipat 2 (20 metres off Convent Road), Silom, Bangkok 10500
+66 22380931
www.eatmerestaurant.com

 

No.32 Neighborhood, Hong Kong, China

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Rabbit foie gras ballotine

Despite flanking the antique shops and art galleries of Hollywood Road, Neighbourhood is as discreet as they come. Found in a little courtyard, this French-Italian restaurant is the latest from serial restauranteur David Lai, serving food that resonates simplicity and style. 

61-63 Hollywood Rd, Hong Kong
+852 2617 0891
https://www.facebook.com/neighborhoodhk/

 

No.31 Paste, Bangkok, Thailand

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Smoky southern yellow curry

Paste is a study in Thai culinary history. Chef-owners Bongkoch ‘Bee’ Satongun and her husband Jason Bailey have spent years painstakingly studying and chronicling the evolution of Thai cuisine, discovering century-old recipes and long-forgotten techniques in the process.

3rd Floor, Gaysorn, 999 Ploenchit Rd., Lumpini
+66 02 656 1003 
https://www.pastebangkok.com/

 

No.30 Fu He Hui, Shanghai, China

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A dish at Fu He Hui

A meal at this tasting menu-only restaurant is a journey in understanding China’s diverse supply of fungi, some of which are extremely exotic.

1037 Yuyuan Road, Changning District, Shanghai
+86 21 3980 9188

 

No.29 Les Amis, Singapore

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Brittany blue lobster salad topped with caviar

Les Amis, the French translation of 'friends', is the sophisticated first restaurant of the Les Amis Group family, with Sebastien Lepinoy as executive chef. In the 1990s, there was a dearth of independent fine-dining restaurants in the local food and beverage scene, and Les Amis filled the void, becoming a trend-setting fine-dining restaurant when it opened in 1994.

1 Scotts Road, 1-16 Shaw Centre, Singapore 228208
+65 6733 2225
http://www.lesamis.com.sg/

 

No.28 Il Ristorante Luca Fantin, Tokyo, Japan

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Variation of vegetables

Born in Treviso, Italy, chef Luca Fantin arrived in Tokyo in 2009, as the opening chef at Il Ristorante in Bulgari’s Ginza Tower. His cuisine is creative, contemporary and deeply embedded in the cycle of Japan’s seasons.

Ginza Tower 2-7-12 Ginza, Chuo-ku, Tokyo
+81 3 6362 0555
http://www.bulgarihotels.com/en_US/tokyo-osaka-restaurants/tokyo/il-ristorante

 

No.27 Sushi Saito, Tokyo, Japan

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Sushi at Sushi Saito

A tiny, spartan dining room in Tokyo’s Ark Hills office and leisure complex is the unlikely setting for one of Japan's most venerated sushi restaurants. Chef Takashi Saito goes to extraordinary lengths to source the best ingredients to create sushi that balances texture, temperature and flavour.

1st Floor, Ark Hills South Tower, 1-4-5 Roppongi, Minato-ku, Tokyo
 

No.26 Jungsik, Seoul, Korea

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Dolhareubang

Jungsik is New Hansik with flair. The restaurant combines Korean culinary techniques with those from all over the world, adding in local, seasonal ingredients and flavours.

11 Seolleungro, 158 Gil, Gangnam-gu, Seoul
+82 2 517 4654
http://www.jungsik.kr/seoul/#index

 

No.25 Ministry of Crab, Colombo, Sri Lanka

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Pepper crab (image: Studio Fort)

Set in a preserved 400-year-old Dutch hospital in Colombo with a minimalistic open kitchen format, Ministry of Crab is a true haven for crustacean fans, celebrating the Sri Lankan crab in everything from the dishes to the crab-claw plants that serve as the restaurant’s only décor. The restaurant was set up by chef Dharshan Munidasa together with cricketing legends Mahela Jayawardene and Kumar Sangakkara.

Old Dutch Hospital, Colombo 1
+94 11 2 342 722
http://www.ministryofcrab.com/

 

No.24 Lung King Heen, Hong Kong, China

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Wok-fried prawns with organic black garlic and dried chili (image: Four Seasons Hotel Hong Kong)

Lung King Heen in the Four Seasons hotel was the first Chinese restaurant to be awarded three Michelin stars – a result of its combination of ground-breakingly good food and spectacular views of the Victoria Harbour.

Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
+852 3196 8888
http://www.fourseasons.com/hongkong/

 

No.23 Waku Ghin, Singapore

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Marinated botan shrimp with sea urchin (image: Marina Bay Sands)

At Waku Ghin, diners are treated to up-close-and-personal attention from the chefs in small dining rooms, where seating surrounds a dining bar and teppan plate, which the chefs work with rare grace and creativity. Tetsuya Wakuda was the first person appointed a sake ambassador of Japan outside the country. 

Level 2-01, Atrium 2, The Shoppes, Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956
+65 6688 8507
http://www.marinabaysands.com/restaurants.htm

 

No.22 The Chairman, Hong Kong, China

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King prawns cooked in fish

Hunting down this two-storey restaurant tucked in the corner of Kau U Fong on the undulating laneway of Central is a feat but let’s just say diners will be richly rewarded. The perennial favourite among foodies is chef Kwok Keung Tung’s steamed flowery crab in aged Shaoxing wine and chicken oil with flat rice noodles.

18 Kau U Fong, Central, Hong Kong
+852 2555 2202
http://www.thechairmangroup.com/

 

No.21 Locavore, Bali, Indonesia

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Are They Really Called Stinky Beans (image: Rupert Singleton)

As the name would suggest, Locavore is all about local, from the raw Balinese abalone to the Sumbawa Island oyster, and even through to the plates, silverware and cocktail glasses, which are made in nearby workshops.

Jalan Dewi Sita, Ubud, Bali
+62 361 977 733
http://locavore.co.id/

 

No.20 L'Effervescence, Tokyo, Japan

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Tokyo turnip (image: Luuvu Hoang)

L’Effervescence is all about the harmonious flavours created with the freshest produce, which are playfully plated and stem from philosophical thoughts. Off-the-plate offerings are equally exceptional, with stand-out service that amplifies the entire experience.

2-26-4 Nishi-azabu, Minato-ku, Tokyo, 106-0031
+81 3 5766 9500
http://www.leffervescence.jp/

 

No.19 Indian Accent, New Delhi, India

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Baigan Bharta cornet

Hailed as one of the top chefs in India and even the world, Manish Mehrotra has helped put modern Indian food on the gastronomic map, with Indian Accent at the heart. While he is touted as a champion for this cuisine, he says it’s food, flavour and taste that are the true heroes.

77 Friends Colony (West), New Delhi 110065
+91 11 43235151
http://indianaccent.com/

 

No.18 Mume, Taipei, Taiwan

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Pea and smoked eel tart

The restaurant is named for Taiwan’s national flower, the plum blossom, and its cuisine similarly pays tribute to the diversity of the country’s terroir. A trio of chefs helms the restaurant, but not one of them hails from Taiwan. Richie Lin was born in Hong Kong, Long Xiong is a US native and Kai Ward is Australian.

No. 28, Siwei Rd, Da’an District, Taipei City
+886 2 2700 0901
http://www.mume.tw

 

No.17 La Cime, Osaka, Japan

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Kawachi duck

Chef Yusuke Takada studied at the Tsuji Culinary Institute, and later moved to France where he worked at Taillevent and Le Meurice, before setting up La Cime in Osaka’s bustling Hommachi district in 2010. Takada likes to incorporate ingredients such as citrus from his birthplace, the southern island of Amami Oshima, which lies between Kyushu and Okinawa. He also draws inspiration from the dishes he grew up eating that were cooked by his mother and grandmother.

3-2-15 1F Kawaramachi,Chuo-ku,Osaka 5410048
+81 06 6222 2010
http://www.la-cime.com/

 

No.16 Ta Vie, Hong Kong, China

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Charcoal grilled pigeon with rosemary smoke and sesame oil

In French, Ta Vie translates as ‘your life’; in Japanese, it means ‘journey’. The combination of the two words and the French-Japanese sensibility sum up chef Hideaki Sato's cuisine. Sato was born in Nagano prefecture and started cooking in French restaurants before switching over to Japanese cuisine.

2/F, The Pottinger, 74Queen’s Road Central, Central, Hong Kong
+852 2668 6488
http://tavie.com.hk/

 

No.15 Raw, Taipei, Taiwan

Raw-ASIA-2018-DISH 1Beef, tongue, cracker

Since its opening in late 2014, Raw has become one of the hottest spots in Taipei, with its striking interior design and innovative menu. Chiang is joined by his two fellow chefs de cuisine at Raw, each taking on a different role in the concept. Zor Tan Cheong Thin is known as ‘the brain’ for his ability to think up exciting flavour combinations; Alain Huang is ‘the hands,’ bringing the ideas to life; and Chiang himself is ‘the eyes,’ for his ability to analyse and fine-tune the final result.

No.301, Le Qun 3rd Road, Taipei City, Taiwan
+886 2 8501 5800 
http://www.raw.com.tw/

 

No.14 Le Du, Bangkok, Thailand

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Khao-chae

It might sound French but the name Le Du actually derives from the Thai word for 'season,' and seasonal Thai ingredients are the focus here in progressive French-influenced dishes that are also rooted in tradition. Still in his early thirties, Thitid Tassanakajohn, known as Chef Ton, trained at the Culinary Institute of America before cutting his teeth at world-class US restaurants including Eleven Madison Park, The Modern and Jean Georges.

399/3 Silom Soi 7, Silom, Bangrak, Bangkok
+66 92 919 9969
http://www.ledubkk.com/

 

No.13 8 1/2 Otto e Mezzo Bombana, Hong Kong, China

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Baby Lamb from Aveyron, aromatic herbs, black olive, barley and vegetables

Award-winning chef Umberto Bombana opened 8½ Otto e Mezzo Bombana after the closure in 2008 of Toscana and The Ritz Carlton Hong Kong, where he had worked since 1993. The restaurant was awarded two Michelin stars after just 11 months of opening, and quickly achieved further critical acclaim. The chef now has branches of 8½ in Shanghai and Macau, as well as Opera Bombana in Beijing, Italian trattoria Ciak in Hong Kong and, since 2016, Ciak in Taikoo Shing.

Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong
+852 2537 8859
http://www.ottoemezzobombana.com/
 

No.12 Burnt Ends, Singapore

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Fennel, burrata cheese and orange oil (image: Simon Pynt)

Chef-owner Dave Pynt designed the four-tonne, two-oven brick kiln. Just about everything here is touched by the kiln's heat and smoke, or by the custom grills, and it’s very much the heart and soul of Burnt Ends. Diners will find langoustines from Pynt’s native Western Australia (he calls them marrons), sweet and juicy with accents of tobiko and an umami-rich kombu beurre blanc. 

20 Teck Lim Road, Singapore 088391
+65 6224 3933
http://www.burntends.com.sg/

 

No.11 Mingles, Seoul, Korea

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A dish at Mingles

Since its opening in April 2014 in Seoul’s buzzy Cheongdam-dong district, Mingles has been wowing local and international diners with its fusion of eastern and western cuisine. So much so, that the restaurant was the Highest New Entry to Asia’s 50 Best Restaurants 2016 and has now been voted Best Restaurant in Korea for the third consecutive year.

Gangnam-gu, Nonhyun-dong 94-9, 1st floor, Seoul
+82 2 515 7306
http://www.restaurant-mingles.com/

 

No.10 Nahm, Bangkok, Thailand

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A dish at Nahm

Chef David Thompson and his team take exquisite pains to ensure their dishes are perfectly balanced, but when Thai food is your metier, there’s an undeniable power to the flavours on the plate, with smoke, heat, sourness, funk and bitterness all playing their part.

COMO Metropolitan Bangkok, 27 South Sathorn Road, Tungmahamek Sathorn, Bangkok 10120
+66 2 625 3388
https://www.comohotels.com/metropolitanbangkok

 

No.9 Nihonryori RyuGin, Tokyo, Japan

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Owan soup sakura blooming

Chef Seiji Yamamoto marries Japan’s kaiseki tradition with a style and sensibility that is both contemporary and highly accessible, even for those visiting Tokyo for the first time. Nihonryori RyuGin means “Japanese cuisine;” and RyuGin, meaning “dragon’s voice,” derives from a teaching in Zen Buddhism.

Ground Floor, 7-17-24 Roppongi, Minato, Tokyo 106-0032
+81 3 3423 8006
http://www.nihonryori-ryugin.com/

 

No.8 Ultraviolet by Paul Pairet, Shanghai, China

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Tomato mozza and again (image: Scott Wright of Limelight Studio)

Founded in 2012 after more than a decade’s gestation, Ultraviolet by Paul Pairet is considered by many to be the most avant-garde restaurant experience in the world. The brainchild of the aforementioned French chef, Ultraviolet is open to just 10 guests per night, who will experience the ultimate in immersive dining in a secret city location.

c/o Bund 18, 6/F, 18 Zhongshan Dong Yi Lu, Shanghai 20002
+86 21 6323 9898
http://uvbypp.cc/

 

No.7 Amber, Hong Kong, China

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Miyazaki wagyu beef

Though Dutch-born chef-director Richard Ekkebus sets the culinary dial firmly to Western, he capitalises on his location in one of the world’s great ports to access fine ingredients from all over Asia as well as Europe and Australia, creating a unique cuisine framed by courtly Eastern service.

7/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road, Central, Hong Kong+852 2132 0066
http://www.amberhongkong.com/

 

No.6 Narisawa, Tokyo, Japan

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Satoyama Scenery (image: Sergio Coimbra)

Chef Yoshihiro Narisawa is a pioneer in the world of Japanese cooking, taking a cuisine baked in tradition and applying new techniques learned through experience and years working with top chefs across Europe, South America and Asia.

Minami Ayoyama 2-6-15, Minato-ku, Tokyo 107-0062
+81 3 5785 0799
http://www.narisawa-yoshihiro.com/

 

No.5 Odette, Singapore

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55' egg 

When French chef Julien Royer left celebrated restaurant Jaan in 2015 to set up his own project, food lovers waited with baited breath to see what he would come up with. Odette doesn’t disappoint, earning two Michelin stars in its first year and making its debut on the Asia’s 50 Best Restaurants list at No.9 in 2017 – the Highest New Entry of all time – then rising four more positions this year to win the title of The Best Restaurant in Singapore.

1 St Andrew's Rd, 04 National Gallery, Singapore 178957
+65 6385 0498
http://www.odetterestaurant.com

 

No.4 Sühring, Bangkok, Thailand

Suhring-ASIA-2018-DISH 1Codfish with lentils (image: Tinnaphop Tonitiwong)

In a city where German food offerings are sparse, the arrival of Sühring's light, contemporary fare in 2016 was immediately welcome. Using seasonal ingredients and a large dose of technical skill, twins Thomas and Mathias Sühring offer tasting menus of seasonal dishes inspired by their home country. Sühring was the second highest new entry to Asia’s 50 Best Restaurants at No.13 in 2017 and now rises nine places to No.4.

No.10, Yen Akat Soi 3, Chongnonsi, Yannawa, Bangkok 10120
+66 2 287 1799
http://www.restaurantsuhring.com/

 

No.3. Florilège, Tokyo, Japan

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Sustainability

Florilège, meaning anthology in French, is the stage for chef Hiroyasu Kawate’s imaginative modern French cooking. He plays with temperature and texture and isn’t afraid to combine produce sourced from France with Japanese ingredients. Must-try dishes include the green tiger prawn, duck and oxalis, as well as manjū dumplings stuffed with pigeon and simmered in port wine.

Seizan Gaienmae B1F, 2-5-4 Jingumae, Shibuya-ku, Tokyo
+81 03 6440 0878
http://www.aoyama-florilege.jp/

 

No.2. Den, Tokyo, Japan

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Hasu (image: Shinichiro Fujii, Jesto)

Chef Zaiyu Hasegawa's ingenuity and intent to make diners smile is paramount. Playful presentation is supported with technically savvy skills to create modern kaiseki, the style of Japanese cuisine involving a series of small, intricate dishes. Having made its debut in Asia’s 50 Best Restaurants list in 2016 at No.37, it reaches No.2 in 2018, winning the title of The Best Restaurant in Japan.

2-3-18 Jingumae Shibuya-ku, Tokyo
+81 3 6455 5433
http://www.jimbochoden.com/

 

No.1. Gaggan, Bangkok, Thailand

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Goat brain flower power (image: fb/allwecandid)

Constant creative evolution sees Gaggan top Asia's 50 Best for a fourth consecutive year. Gaggan Anand’s fertile imagination and culinary wit are played out in a lengthy but always fun tasting menu which balances the soulfulness of Indian street food with hyper-modern cooking techniques to unrivalled effect. Kolkata-born Anand is something of a superstar in the food world, as much for his effervescent personality as his boundary-pushing dishes.

68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok, 10330
+66 2 652 1700
http://www.eatatgaggan.com/


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  • Giulia Sgarbi