Gaon is one of the two restaurants in Seoul to be awarded three stars when Michelin launched its guide to the South Korean capital in 2017. The private dining room is conducted in an elegant room and traditional Korean ingredients and technique are used within a classic tasting menu format.

As it’s name suggest, “65” in Table 65 is the country code of Singapore. Table 65 is a 1 Michelin starred restaurant in singapore opened by celebrity chefs Richard van Oostenbrugge and Thomas Groot, and Chef de cuisine Dayal Kesha.

Helmed by Chef Louis Han , NAE:UM, which literally means fragrance that brings back memories, is a contemporary Korean restaurant inspired by Chef Han’s childhood in South Korea and his experiences around the world.

Inspired by a Mexican-Indian love story of a Mexican girl (Ms. Maria) and an Indian boy (Mr. Singh) who met and fall in love. The dishes at Ms. Maria & Mr. Singh are inspired by Indian dishes such as Papdi Chat, a yoghurt sphere, served on a mini taco shell with chutney and pomegranate & Mexican dishes such as quesadillas and ceviche, ⁣

Le Du / “ฤดู” / “season” in Thai.

As the name suggests, the restaurant serves seasonal Thai ingredients through a tasting menu of regional dishes.

The 4 courses and tasting menus features agricultural and centuries-old culinary cultures that take roots here in Le Du.

Sushi Masato is an exclusive traditional omakase sushi bar with a combination of Edo Mar and New York Mae styles of sushi. He was one of the first Omakase-style Japanese restaurants in Bangkok and has stayed at the top of its game since it's opening in 2015. Signature dishes are Ankimo (slow-cooked monkfish liver) and Anago (seawater eel).

Sühring is a restaurant in Bangkok, Thailand serving refined German cuisine and many dishes from Chef-owners Thomas and Matthias Sühring, twin brothers from East Berlin.

Wakuda is a new restaurant in Marina Bay Sands, which is a collaboration with Chef Tetsuya Wakuda and John Kunkel of 50 Eggs, where Japanese cuisine is redefined with access to an exclusive trove of international produce from Japan, Australia, New Zealand, Europe and more.

Chef Steve Lancaster, formerly of two Michelin-starred Saint Pierre, has struck out on his own a the new restaurant Poise at Kong Siak. The stylish space at Restaurant Poise will present a menu of “Modern European cuisine with a light Nordic touch”, and reservations are open now.

Malaysian omakase' is the concept behind Malaysia’s new addition to Asia’s 50 best restaurant list. At Eat and Cook, the chef decides what to cook for you right in front of you.⁣

The menu is developed in ‘chapters’ and the team is currently delivering Chapter Four, which focuses heavily on seafood and meat.⁣