The list of Asia’s 50 Best Restaurants was created in 2013 to show the gastronomic panorama that the region is experiencing. First it was launched in Singapore for three consecutive editions, and then in 2016, the area was changed to Bangkok, Thailand, for the next two editions. Already in 2018 and 2019, the scene was Macao, China.

 

The award ceremony has become a reference in the sector and in the annual meeting of chefs, media and personalities of the food industry.

 

The panel of the jury has around 300 experts from all over Asia, each one has a vision of each region and together they make a cultural fusion that briefly shows the entire culinary landscape.

 

Below, we have prepared a list of the top 10 places of the best restaurants in Asia, with the chefs and their dishes, to serve as an inspiration for the chefs who read this article.

 

No. 1 Odette, Singapore, Chef Julien Royer (The best restaurant in Singapore and Asia)

This 2019, Odette is the number 1 in Asia, the first restaurant in Singapore, in charge of chef Julien Royer, successor of the four-time winner Gaggan. His cuisine is French with Asian touches.

Lemon tart - Credit Odette
Lemon tart – Credit Odette
Chef Julien Royer - Credit Odette
Chef Julien Royer – Credit Odette

 

No. 2 Gaggan, Bangkok, Thailand, Chef Gaggan Anand (The best restaurant in Thailand)

He has won four times in the first place on the list, but unfortunately in 2020 he is about to close his restaurant, so this year is the last one to visit him. The tasting menu is Street cuisine from India, very modern, and characterized by having emojis.

Rosa de remolacha - Credit fb://allwecandid
Beetroot rose – Credit fb://allwecandid
Chef Gaggan Anand - Credit fb://allwecandid
Chef Gaggan Anand – Credit fb://allwecandid

 

No. 3 Den, Tokyo, Japan, Chef Zaiyu Hasegawa (The best restaurant in Japan)

He presents Japanese cuisine in small plates as little appetizers with his particular stamp of humor.

Plato de autor "Ensalada jardinera": comprende de 20 diferentes verduras crudas, fritas, marinadas, asadas y estofadas - Credit Shinichiro Fujii, Jesto
Signature dish-Garden Salada-Comprising 20 different vegetables-raw, deep-fried, marinated, grilled and braised in dash – Credit Shinichiro Fujii, Jesto
Chef Zaiyu Hasegawa - Credit Andrea Fazzari
Chef Zaiyu Hasegawa – Credit Andrea Fazzari

 

Nº4 Sühring, Bangkok, Thailand, twins Thomas and Mathias Sühring

The home country of the brothers is Germany, for that reason, their cooking is characterized by showing the modern German food in Thailand, where the offer is scarce.

Frankfurter grüne Soße’ y anguila ahumada - Credit Sühring
‘Frankfurter grüne Soße’ and smoked eel – Credit Sühring
Thomas and Mathias Sühring - Credit Sühring
Thomas and Mathias Sühring – Credit Sühring

 

Nº5 Florilége, Tokyo, Japan, Chef Hiroyasu Kawate

His dishes stand out for the fusion of products from France with Japanese ingredients.

Sostenibilidad - Credit Florilège
Sustainability – Credit Florilège
Hiroyasu Kawate - Credit Florilège
Hiroyasu Kawate – Credit Florilège

 

Nº6 Ultraviolet by Paul Pairet, Shanghai, China (The best restaurant in China)

Ultraviolet is considered to be the most avant-garde restaurant experience in the world. The French chef only serves 10 customers, in some indeterminate part of the city. It is a dinner in total secrecy.

Alimento UV. Seta lunar - Credit Scott Wright of Limelight
Alimento UV. Seta lunar – Credit Scott Wright of Limelight
Paul Pairet - Credit Scott Wright of Limelight
Paul Pairet – Credit Scott Wright of Limelight

 

Nº7 Mume, Taipei, Taiwan (The best restaurant in Taiwan), Chef Richie Lin

The best restaurant in Taiwan is called Mume as the national flower. Chef Lin presents in his dishes European and Asian fusion as an amadai, fish similar to red snapper, with aromatic consommé and wild herbs.

Amadai crujiente con consomé aromático y hierbas silvestres - Credit Mume
Crispy amadai with aromatic consommé and wild herbs – Credit Mume
Richie Lin - Credit Mume
Richie Lin – Credit Mume

 

Nº8 Narisawa, Tokyo, Japan, Chef Yoshihiro Narisawa

Chef Yoshihiro has a traditional cuisine with techniques he learned in his travels to Europe. His first trip was at 19 years old.

Gion Matsuri - Credit Sergio Coimbra
Gion Matsuri – Credit Sergio Coimbra
Yoshihiro Narisawa - Credit Sergio Coimbra
Yoshihiro Narisawa – Credit Sergio Coimbra

 

Nº9 Nihonryori RyuGin, Tokyo, Japan, Chef Seiji Yamamoto

Yamamoto is the master of Japanese kaiseki cuisine with avant-garde techniques.

Carne de oliva Sanuki y seta de Matsutake - Credit Nihonryori RyuGin
Sanuki Olive Beef and Matsutake Mushroom – Credit Nihonryori RyuGin
Seiji Yamamoto - Credit Nihonryori RyuGin
Seiji Yamamoto – Credit Nihonryori RyuGin

 

Nº10 Burnt Ends, Singapore, Chef Dave Pynt

Burnt Ends is an “haute cuisine” grill restaurant. He works with numerous cooking techniques, even cooking directly on the charcoal.

Rey cangrejo - Credit Simon Pynt
King Crab – Credit Simon Pynt
Dave Pynt - Credit Simon Pynt
Dave Pynt – Credit Simon Pynt