Top 50 Best Asian Restaurants: Two Indian Cities Make The Cut
Two Indian restaurants have earned spots in Asia's 50 Best Restaurants 2025, showcasing India's culinary excellence. Discover which restaurants made the list and their city locations here.
ALSO READ: These Are Top 20 Food Destinations In World – One Indian City On The List
1. Gaggan, Bangkok
2. The Chairman, Hong Kong
The Chairman, a renowned restaurant in Hong Kong, is celebrated with an unwavering focus on food and not on PR strategies. It offers a set lunch menu with completely new recipes rooted in the rich heritage of China's culinary wealth. The Chairman is the creation of chef Yip, who is a chef-turned-tech entrepreneur-turned-restaurateur. In addition to him, the head chef, Kwok Keung Tung, has led the restaurant to an incredible success. House special like Sichua peppercorn stewed oxtail is an outstanding dish. Lighter options like crispy raw lotus roots, lemon spiked and seared local scallopes with rice noodles and more and also loved by people.
3. Wing, Hong Kong
4. Sézanne, Tokyo
5. Mingles, Seoul
Founded in Seoul's Cheongdam-dong district in 2014, Mingles captivated both local as well as the international guests with its Korean cuisine that seamlessly blends influences from Hong Kong and Europe. Chef Mingoo and his team are dedicated to presenting a new variety of Korean cuisine, focusing in the seasonal local fish, meat, and vegetables that are enhanced with the traditional fermented sauces and vinegar. The signature cuisine of this restaurant is the premium Korean barbecue that features high quality beef with Jerusalem artichoke, and the mingling pot, a rich combination of morel mushrooms, cabbage ssam, beef tendon, and tender abalone. After the restaurant's success on Seoul, Kang expanded it internationally in Hong Kong and Paris.
6. Nusara, Bangkok
Thitid ‘Ton’ Tassanakajohn, considered as one of Asia's hottest chefs, co-founded Nusara with his brother Chaisiri ‘Tam’ Tassanakajohn. The restaurant is named in honour of their beloved granmother. It pays tribute to the family traditions while drawing inspiration from royal Thai cuisine, particularly the cookbooks of King Rama V's era. The standout dish of Nusara in Bangkok is the vibrant blue swimming crab curry that is served with rice noodles, which is a signature plate that has gained widespread recognition. The menu is a bold reimagination of classic Thai flavours that offers dishes with a punch of intensity in them. True to Thai traditions, this restaurant serves the mains in family style, enriching the culinary experience of the diners.
7. Odette, Singapore
Odette is a modern French restaurant that was founded in 2015 by chef Julien Royer. It was a heartfelt tribute to his grandmother who influenced his passion for cooking. She has taught him to emphasise the ingredients with finesse, adding the je ne sais quoi which has pleased the guests. Odette's menu is deeply rooted in French cuisine, but also displays Asian influences which create a unique blend of flavours. The restaurant is located in the National Gallery, giving off an artistic atmosphere. It seamlessly combines cuisine and visual arts. A striking installation, 'Theory of Everything' by Dawn Ng, crafted from raw ingredients found in Royer's kitchen hangs in space. This installation is a permanent masterpiece that reflects Odette's philosophy.
8. La Cime, Osaka
9. Chef Tam's Seasons, Macau
10. Onjium, Seoul
11. Sühring, Bangkok
Sühring is one of the most popular restaurants in Bangkok. This restaurant is owned by twin brothers Mathias and Thomas Sühring. They bring together flavours, techniques, and experiences from their native Germany as well as influences from the Netherlands, Italy, and Thailand. The brothers craft a redefined and bold culinary exeperince for the diners. Sühring's menu features a variety of bold flavours and balanced spices. Some of the standout dishes are scallop with pumpkin and kelp, lobster with vanilla, persimmon, and hazelnut, Kagoshima A5 wagyu with kintoki carrot and oxtail, and spaetzle egg noodles topped with Périgord truffle.
12. Narisawa, Tokyo
Narisawa is the creation of chef Yoshihiro Narisawa. The restaurant celebrated 20 years of its culinary excellence since its founding in 2003. It combines Japanese, Chinese, and French influences that create a unique dining experience. Temari is Narisawa's standout dish that is inspired by the traditional Japanese toy, crafted with root vegetable strips and wrapped around with a crab and scallop dumpling. In true omakase style, the menu chnages daily on the basis of the availability of ingredients. The restaurant focuses on seasonal produce and seafood, but still vegan and vegetarian options are available on demand.
13. Potong, Bangkok
Potong is a fine dining restaurant that has received numerous awards since its opening. The cuisine at Potong is built around five core elements: salt, acid, spice, texture, and the Maillard reation. It creates a bold and balanced flavour profile. The restaurant is located in a historic five story building which once housed the chef'd family's Chinese herbal medicine business since 1910. Potong blends heritage with innovation. Chef Pam has Thai, Australian, and Chinese roots due to which she is able bring a global perspective to her craft.
14. Meet The Bund, Shanghai
Meet the Bund blends tradition along with innovation. This fine dining restaurant showcases Fujianese cuisine with a different twist. The menu design and venue's aesthetic reflect's the resaturant's mission to honour the coastal region's culinary heritage while bringing it to the global stage. 'Buddha Jumps Over the Wall' is Meet the Bund's signature dish where the restaurant has replaced shark's fin with a collagen rich medley of fish maw and Australian sea cucumber which showcases sustainable evolution. Chen Zhiping, a Fujian-native head chef had helped in opening Meet the Bind in 2019. It marked Shanghai's first Fujianese fine dining place.
15. Fu He Hui, Shanghai
Fu He Hui is a premium vegetarian fine dining in Shanghai. This restaurant is a minimalistic, Zen-like aesthetic. It is led by head chef Tony Lu who elevates the plant based cuisines through innovative ingredient focused dishes. Guests are treated to an 11 course tasting menu where each dish highlights a single key vegetable, fruit, or flower. Expect creations like Tofu Skin with cordyceps flower, black fungus, daylily buds, quinoa, spinach, and more.
16. Sorn, Bangkok
At Sorn, chef-patron Supaksorn 'Ice; Jongsiri brings southern Thai cuisine to life. The chef is inspired by the flavours that he grew up with in his grandmother's kitchen. He combines tradition with his own creative vision and reimagines southern Thai culinary heritage in a modern and bold way. One of Sorn's signature dishes, Kan Chu Piang offers a refined twist on the original Kan Chianf Pu. It is a Thai culinary that is known for its delicate texture and rich flavour.
17. Florilège, Tokyo
Florilège is of chef Hiroyasu Kawate who presents contemporary French cuisine with a unique Japanese influence. The cuisines in his restaurant are served in a spacious and immersive setting. Hiroyasu Kawate has been born into a family of chefs due to which he always followed the same path. He founded Florilège in 2009 and earned two Michelin stars in 2018. The chef is committed to sustainability and right now his priority is to serve more of vegetarian dishes rather than meat and seafood.
18. Caprice, Hong Kong
Caprice offers a luxurious and exquisite fine dining experience, complete with a glass-floored catwalk, sparkling crystal chandeliers, and sweeping harbour views. Owned by Guillaume Galliot, this restaurant in Hong Kong showcases elevated French cuisine. Galliot's menu highlights refined techniques from the Challandais duck tart with foie gras to his signature dish, king crab with crustacean jelly and prestige caviar which he presents in a crystal clear glass sphere.
19. Masque, Mumbai
Masque stands a pioneer in India's progressive dining scene. It is owned by Aditi Dugar, a self taught chef and an entrepreneur. Since its inception in 2016, this restaurant in Mumbai, India has gained widespread recognition for its inventive approach to Indian cuisine. With a seasonal tasting menu, Masque offers a blend of vegetarian and non-vegetarian dishes. It serves prickly pear, coconut malai, sunchoke with ghassi, and smoked pork with Kashmiri chilli and poha. The head chef, Varun Totlani is passionate about celebrating India's regional flavours through modern techniques.
20. Le Du, Bangkok
Lu Du, meaning 'seasons' in Thai, embraces the essence of seasonal dining with a modern twist. This restaurant in Bangkok is co-owned by Chef Thitid ‘Ton’ Tassanakajohn who infuses his global culinary expertise into an innovative tasting menu. The chef has included some of the signature dishes like a creative take om khao chae, where fragrant jasmine ice cream is paired with pork pate, shrimp, and pickled radish. Such dishes of Lu Du showcases a deep connection to the Thai culinary traditions.
21. Neighborhood, Hong Kong
Despite having no PR strategy, website, or social media presence, chef-owner David Lai's restaurant remains one of the most popular dining spots in town. Neighborhood restaurant in Hong Kong is extremely famous for its salt baked chicken that is served with rice in a rich yellow wine and morel mushroom sauce. Diners flock from all over to experience the chef's simple French inspired cuisines.
22. Den, Tokyo
Den has consistently ranked among Asia's top restaurant, even securing the No. 1 spot in 2022. The restaurant was founded by Chef Zaiyu Hasegawa at just 29. This Tokyo based restaurant is known for its innovative and approachable dining experience. The chef blends creativity with tradition and offers unique dishes like the signature 'DFC' chicken, which is stuffed with a selection of flavours, the foie gras monaka wafers, and a vibrant garden salad featuring over 20 ingredients.
23. 7th Door, Seoul
7th Door is rooted in the essence of traditional Korean cuisine and emphasises ageing and fermentation as its core principles. This restaurant in Seoul offers a blend of heritage and innovation, where chef Kim merges time honoured techniques with modern culinary creativity. Originally from a music background, the chef transformed into the culinary world two decades ago. Despite the elegant setting, the restaurant embraces a lighthearted approach by incorporating refined fried finger foods into its inventive take.
24. Mono, Hong Kong
Opened in late 2019, Mono embraced contemporary French cuisine but soon found it true identity in modern Latin Ameican flavours. The restaurant is led by Chef Ricardo Chaneton who has become a rre gem in Hong Kong, showcasing dishes inspired by his South American heritage. Some of the signature offerings of Mono include Mexican purple corn inflatidas with barrelfish crudo and a seaweed-Brazil nut pesto, alongside smoked Arctic char paired with Peruvian mashua sauce. Taking craftsmanship to the next level, Mono crafts its own chocolate from Ecuadorian cacao pods.
25. Eatanic Garden, Seoul
Perched on th 36th floor of Josun palace, Eatanic Garden offers a serene escape above Seoul's bustling streets. This restaurant blends tradition along with innovation. It presents a tasting menu that pays a tribute to Korean culinary heritage with a modern twist. Chef Son Jong-won crafts each cuisine using seasonal ingredients and transform them into artful creations. These creations highlight both, authentic flavours and contemporary techniques. To conclude the meal, delicate petit fours like chocolate bonbon infused with makgeolli or dried persimmon with yuzu are served and enjoyed.
26. Logy, Taipei
The term 'logy' carries various meaning across languages. It's linked to science in Greek, speech in Latin, and in Japanese, it refers to an alley, fitting for both the restaurant's location and philosophy. Under chef Ryogo Tahara, Logy embraces Taiwanese ingredients while maintaining a connection to Tokyo roots. The menu showcases intricate, pan Asian creation like delicately balanced yellowtail with daikon radish and bergamot, or a mugwort mousse with pumpkin seeds, that are presented in a carved stone.
27. Ling Long, Shanghai
Ling Lang in Shanghai has a seasonally evolving menu. The menu of this restaurant revolves around the essence of xian (umami), crafting an eight-course journey inspired by diverse Chinese regions and their distinct flavors. Executive chef Jason Liu has an experience of over a decade with the help of which he curates a selection of innovative dishes like crispy fried tung feng chicken paired with preserved vegetables like standout fish maw with parmesan.
28. Les Amis, Singapore
Les Amis, meaning 'friends' in French, is the flagship establishment of the renowned les Amis Group. The head chef, Sebastien Lepinoy relocated from Hong Kong to take over this restaurant in Singapore, where he brought his refined culinary expertise. The menu features signature dishes like chilled angel hair pasta topped with caviar and black truffle, a delicate sea urchin soufflé that's infused with tarragon and dill in a crustacean sauce, and so much more.
29. 102 House, Shanghai
Chef-owner Xu Jingye is on a mission to revitalise Cantonese culinary traditions, blending heritage with contemporary flavours. 102 House offers a refined take on the classic cuisine, making traditional dishes more accessible to the modern diner. While the seasonal menu evolves throughout the year, the signature sweet-and-sour pork remains a constant. The crispy, golden friend Jinhua pork is paired with house made vinegar and fresh fruits like pineapple, lychee, peach, and strawberry, which change according to the season.
30. Crony, Tokyo
Crony was established in 2016 by chef Michihiro Haruta and sommelier Kazutaka Ozawa. Both of them share a passion of blending culinary innovation with sustainability. The restaurant takes a conscious effort to ingredient sourcing, prioritising eco friendly practices, and minimising wastage. The restaurant steers clear of overfished species. It also collaborates with local beekeepers to promote pollination and biodiversity. Chef Haruta's cooking style is a fusion of French, Scandinavian, and North American techniques, applied to high quality Japanese ingredients.
31. Gaggan At Louis Vuitton, Bangkok
Gaggan Anand is a name that stands out in the world of gastronomy. Gaggan At Louis Vuitton in Bangkok follows a culinary experience that draws Indian, Thai, and Japanese influences, weaving together bold, progressive flavours that reflect a spirit of exploration, Chefs Vix Rathour and Lada Shurinova lead the kitchen while crafting seasonal tasting menus that integrate techniques and inspirations from Gaggan's signature chef's table concept.
32. Estro, Hong Kong
In 2021, Chef Antimo Maria Merone launched Estro which is his first independent restaurant. He started this restaurant as a tribute to the flavours of his Neapolian heritage. His menu presents modern interpretations of traditional dishes, evolving with the seasons to highlight the freshest ingredients. One of his standout creations is a stuffed pasta, crafted in a button like shape that adapts with seasonal produce. The bread selection is equally impressive, served with olive oils that range in fruitiness and spice levels.
33. Sushi Saito, Tokyo
At Sushi Saito, sushi is more than just a combination of rice and fish, it's a culinary masterpiece. Nestled in Tokyo's Roppongi Hills, this restaurant is an eight seat counter that's crafted from premium Hinoki wood. It is where Takashi Saito, one of Japan's most revered sushi masters, works his magic. Each piece of nigiri is a delicate balance of textures and flavours here. Diners can savour the silky sheenof kohada, the buttery richness of melt-in-your-mouth ōtoro, and the deep umami essence of Hokkaido uni, all prepared with precision and artistry that elevate sushi to an unparalleled dining experience.
34. Sakenza, Tokyo
Chef Tomoya Kawada masterfully blends Chinese culinary traditions with a distinct Japanese touch. This reflects the deep-rooted connection both cultures share—especially in their reverence for tea. The restaurant’s name, Sazen, is a fusion of ‘sa’, meaning tea, and ‘zen’, which signifies deep meditation, embodying a philosophy of harmony and mindfulness. The seasonal tasting menu pays homage to the Chinese cuisine through a refined and contemporary lens. Dishes like botan ebi shrimp, subtly enhanced with Shaoxing rice wine, and crystal-clear pheasant soup with delicate wontons, enriches the culinary experience. Guests can complement their meal with a curated selection of fine teas from China, Taiwan, and Japan, or opt for an array of alcoholic pairings.
35. JL Studio, Taichung
Singaporean chef Jimmy Lim Tyan Yaw established JL Studio, a restaurant that made history in August 2023 by becoming the first Singaporean establishment to earn three Michelin stars globally. One of Lim's standout creations is the kaya toast, a beloved Singaporean breakfast classic. This visually appealing dish is served in a delicate edible egg shell that is crafted from frozen kaya. Inside, there is coconut ice cream, salted butter foam, and coffee powder. The dish has a hint of burnt toast essence.
36. Goh, Fukuoka
Goh was introduced in 2023 by chef Takeshi 'Goh' Fukuyama. The restaurant offers a communal dining experience to the guests that fosters interactions while providing a close-up view of the culinary artistry unfolding in the open kitchen. The menu is dynamic with seasonal ingredients and freshest produce available each day. The chef's signature fusion of global flavours blend with internation influences that create meticulously crafted dishes.
37. Labyrinth, Singapore
Labyrinth in Singapore reimagines classic Singaporean dishes and elevates them into modern, sophisticated creations. The tasting menu features an array of bite sized meals that are continuously refreshed to reflect the chef's evolving vision. Guided by Chef Liguang Han, the restaurant's cuisine remains deeply rooted in Singapore's rich street food. It transforms familiar flavours into innovative dining experiences, blending tradition with contemporary techniques.
38. Burnt Ends, Singapore
Burnt Ends has established itself on Dempsey Hill, expanding into a multi concept space that includes a bakery, wine cellar, cocktail bar, main restaurant, and a private dining room. While Chef Dave Pynt continues to lead, he collaborates with Executive Chef Patrick Leano to introduce new creations alongside the restaurant’s signature offerings. Some of the favourites of this restaurant in Singapore include, hand carved smoked meats and St, Louis ribs.
39. Meta, Singapore
Meta masterfully blends Eastern and Western influences, delivering dishes with remarkable precision. The name 'Meta' is short for 'Metamorphosis', which reflects Chef Sun Kim's evolving culinary philosophy. The menu here shifts seasonally every three months and showcases Japanese ingredients that are prepared with French techniques and infused with Korean flavours. A standout dish that remains a staple is the Jeju Island abalone, expertly simmered and grilled, served atop a risotto crafted from Korean short-grain rice, barley, and buckwheat, enriched with a savory abalone liver sauce.
40. Seroja, Singapore
Since its launch in 2022, Chef Kevin Wong's Seroja rapidly gained recognition. This restaurant is named after the lotus flower in Malay and inspired by Jalan Seroja, the street where the chef's family home is located. The multi-course Nusantara menu highlights regional spices and herbs, showcasing dishes like red seabream paired with a fragrant Sarawak white pepper gulai and a rich lemongrass coconut broth.
41. Ando, Hong Kong
Rather than pursuing the traditional European culinary route, Argentinian chef Agustin Balbi chose to refine his craft in Japan, shaping a distinctive approach to his cuisine. His tasting menu is a personal journey, reflecting pivotal moments, influences, and cherished memories from his life. The restaurant's key dish, Departure, symbolises the chef's transition to Japan and features an array of seasonal raw fish preparations, carefully balancing sweet, sour, bitter, and umami flavours. Similarly, Sin Lola, is a tribute to his grandmother. The chef contributes one percent of each bill to the More Good Foundation, a local initiative supporting food assistance programs.
42. Toyo Eatery, Manila
Led by husband-and-wife duo Jordy and May Navarra, this restaurant is deeply committed to celebrating Filipino ingredients and producers, building lasting partnerships with local farmers and artisans. Named after the Filipino word for soy sauce, 'Toyo,' the restaurant reimagines native flavours through modern techniques. One of its standout experiences is the Kamayan menu, where diners are invited to forgo cutlery and indulge in a communal feast, served traditionally on banana leaves for an authentic, hands-on dining experience.
43. Maz, Tokyo
Maz pushes the boundaries of culinary creativity and blends Peru's diverse ecosystems with Japan's deep respect for nature. The diners embark on a gastronomic journey that mirrors Peru’s varying altitudes, offering a menu inspired by the landscapes and ingredients found at different elevations. Under the guidance of Chef Santiago Fernández, each dish on the menu reflects a moment in a travel experience where native traditions are reimagined through a modern culinary lens. A signature element is the Peruvian huatia technique, a traditional underground potato roasting method which is given a Japanese twist, incorporating ingredients like yurine, takenoko, and sansai for a fusion of flavours.
44. Baan Tepa, Bangkok
Chef and owner Chudaree ‘Tam’ Debhakam has transformed her family home in Bangkok into aunique dining and garden experience. Here local ingredients and sustainability take the main stage. This restaurant is located in the former residence of her grandmother, Lady Suwaree Debhakam. The space has been cherished by three generations of her family. Now, it serves as an open kitchen dining destination, where each dish tells a story of Thailand’s rich culinary heritage, crafted with thoughtfully sourced ingredients. Chef Tam's restaurant is built on three key principles: showcasing Thai biodiversity, fostering creativity, and supporting sustainable practices.
45. Myoujyaku, Tokyo
The dining experience in Myoujyaku is centered around a 14-course omakase menu that combines French influences with Japanese precision. This restaurant is led by Chef Hidetoshi Nakamura. The philosophy behind each dish here is rooted in balance, purity, and enhancing natural flavours. The menu highlights the finest seasonal seafood and vegetables, carefully sourced from Edo Tokyo and beyond. To complement the delicious cuisine, a diverse range of handpicked wines and teas are also available here.
46. Indian Accent, New Delhi
Indian Accent in New Delhi continues to delight the guest with its innovative approach to Indian cuisine. The restaurant's seasonal tasting menus are a showcase of bold flavours and artistic presentation that offers a fresh perspective on classic dishes. Diners can expect an array of thoughtfully crafted small plates like delicate khakhra mille-feuille paired with bell pepper mayo in the tikka chaat or the perfectly balanced meetha achaar pork ribs. Under the leadership of Executive Chef Shantanu Mehrotra, the kitchen consistently delivers a refined yet exciting culinary experience.
47. Samrub Samrub Thai, Bangkok
Samrub Samrub Thai remains one of the most distinguished dining destinations in Bangkok. Chef Prin Polsuk is known for his expertise at renowned establishments and is celebrated globally. In Thailand, he is regarded as an unofficial ambassador of the nation’s cuisine. Together with his dedicated team, he dovotes countless hours to explore the native ingredients and revive the long lost Thai recipes. He has an extensive collection of Thai cookbooks, some dating back to the Rama VI era.
48. Euphoria, Singapore
Experience the essence of ‘Gastro-Botanica,’ a culinary philosophy pioneered by Euphoria’s chef-owner, Jason Tan. This is a unique approach that places premium vegetables at the heart of every dish and showcases its versatility. Euphoria was founded by Jason Tan and his partner Arissa Wang, a seasoned entrepreneur in design and marketing. Tan's perspective on vegetables changed entirely after encountering a Cévennes onion in a fine dining kitchen. This moment inspired him to elevate onions from supporting ingredients to the star on the plate. One of the highlights of this restaurant is 'Alice in Wonderland.' It's a dessert that features ginger tea mochi, bandung meringue, malted marshmallow, and miso-caramelized macadamia.
49. August, Jakarta
Christian and Cahyadi shared the passion for culinary artistry. They named the restaurant August, after their birth month. August is situated in the busy city of Jakarta and is an inviting 50 seat reaturant that offers a cosy dining experience. Chef Christian brings a fresh perspective to Indonesian cuisine, blending traditional flavors with French techniques. Signature dishes include tender grilled octopus enhanced by a rich, multi-layered laksa sauce and fragrant Thai basil, and a refreshing combination of kalamansi-marinated tomatoes and cured ruby snapper that are delicately arranged on black tea jelly with cultured cream.
50. Lamdre, Beijing
Lamdre is founded by Zhao Jia and led by Chef Dai Jun. It's a plant based restaurant that embraces a philosophy beyond vegetarianism. Their vision revolves around sustainability and a profound connection with nature. The menu of Lamdre changes with the seasons, which highlights a rich variety of ingredients drawn from the region's fertile lands and culinary heritage. The standout dishes of this restaurant include tofu crafted from Heilongjiang soybeans, delicately infused with matsutake and wakame broth, as well as ginkgo nuts and peach gum harmonised with Yunnan mushrooms in a tangy Guizhou-style soup.
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