David Thompson's fiery and feisty menu is based on the century old cookbooks of Thai matriarchs.
1. nahm (Bangkok, Thailand) —
David Thompson's fiery and feisty menu is based on the century old cookbooks of Thai matriarchs.
Jason Lang
Named last year's top Asian restaurant, Yoshihiro Narisawa treats diners to dishes inspired by seasonal ingredients. One dish served in late autumn consists of burdock root sautéed with the soil still clinging to it, pureed with spring water.
2. Narisawa (Tokyo) —
Named last year's top Asian restaurant, Yoshihiro Narisawa treats diners to dishes inspired by seasonal ingredients. One dish served in late autumn consists of burdock root sautéed with the soil still clinging to it, pureed with spring water.
Junji Hata
Indian food redefined with modernist techniques -- experimental, adventurous and fun. Gaggan Anand's inventively named dishes include "Green with Envy," in which green peppercorn chicken kebabs are combined with coriander foam.
3. Gaggan (Bangkok,Thailand) —
Indian food redefined with modernist techniques -- experimental, adventurous and fun. Gaggan Anand's inventively named dishes include "Green with Envy," in which green peppercorn chicken kebabs are combined with coriander foam.
Asia's 50 Best Restaurants 2014
Modern, imaginative and fundamentally French food. Sea urchin in lobster jelly, with cauliflower, caviar and crispy seafood waffle is one of executive chef Richard Ekkebus' signature dishes.
4. Amber (Hong Kong) —
Modern, imaginative and fundamentally French food. Sea urchin in lobster jelly, with cauliflower, caviar and crispy seafood waffle is one of executive chef Richard Ekkebus' signature dishes.
Asia's 50 Best Restaurants 2014
Seiji Yamamoto's food combines indigenous ingredients with the precise techniques Japanese chefs have honed over centuries. The menu at this fabled Roppongi destination changes daily.
5. Nihonryori RyuGin (Tokyo) —
Seiji Yamamoto's food combines indigenous ingredients with the precise techniques Japanese chefs have honed over centuries. The menu at this fabled Roppongi destination changes daily.
Takeo Ozawa
Art and philosophy are the guiding principles behind the gastronomy of André Chiang, also voted the winner of this year's Chefs' Choice Award by his peers.
6. Restaurant André (Singapore) —
Art and philosophy are the guiding principles behind the gastronomy of André Chiang, also voted the winner of this year's Chefs' Choice Award by his peers.
Asia's 50 Best Restaurants 2014
Tetsuya Wakuda's plush Marina Bay Sands restaurant is private, personal and always exceptional. Diners are treated to delights including whole abalone with aonori (seaweed) and fillet of Tasmanian grass-fed beef with wasabi mustard.
7. Waku Ghin (Singapore) —
Tetsuya Wakuda's plush Marina Bay Sands restaurant is private, personal and always exceptional. Diners are treated to delights including whole abalone with aonori (seaweed) and fillet of Tasmanian grass-fed beef with wasabi mustard.
Asia's 50 Best Restaurants 2014
In an old Shanghai neighborhood, Ultraviolet is billed as the first restaurant attempting to unite food with multi-sensory technologies. Just 10 diners a night graze from a 20-course menu including dishes as unusual as a savory chocolate foie gras tartine.
8. Ultraviolet by Paul Pairet (Shanghai, China) —
In an old Shanghai neighborhood, Ultraviolet is billed as the first restaurant attempting to unite food with multi-sensory technologies. Just 10 diners a night graze from a 20-course menu including dishes as unusual as a savory chocolate foie gras tartine.
Scott Wright
Hong Kong's most revered Cantonese restaurant is helmed by Chan Yan Tak, the first Chinese chef to earn three Michelin stars, and renowned for valuing texture as much as flavor.
9. Lung King Heen (Hong Kong) —
Hong Kong's most revered Cantonese restaurant is helmed by Chan Yan Tak, the first Chinese chef to earn three Michelin stars, and renowned for valuing texture as much as flavor.
Asia's 50 Best Restaurants 2014
Haute dining experience specializing in homemade pasta and other Italian delights. Starters include lobster salad and oscietra caviar with celery jelly.
10. 8½ Otto E Mezzo Bombana (Hong Kong) —
Haute dining experience specializing in homemade pasta and other Italian delights. Starters include lobster salad and oscietra caviar with celery jelly.
Asia's 50 Best Restaurants 2014