THEWORLDS50BEST EXCLUSIVE 2025 / PART 3 / Asia’s 50 Best Restaurants 2025: The 51-100 List Revealed / By Rachael Hogg / Publisher TheWorlds50Best

No.79 Zén
Singapore
@restaurantzen.sgp

Dining at Zén is an experience that almost transcends a conventional meal. Dinner is broken into three acts: beginning with a series of snacks or small bites on the first floor; it’s up to the second floor for the main; then desserts and petit fours are presented on the third floor.

There are three signature dishes Zén shares with its revered Stockholm sibling, Frantzén: the Råraka, French toast and Onion Soup. The rest of chef Toraik Chua’s menu diverges, with Zén using more Japanese produce and high-quality seafood.

No.78 Hommage
Tokyo
@restauranthommage

In the heart of Tokyo’s tradition-steeped Asakusa district is this little slice of France. Chef-owner Noboru Arai opened Hommage in 2000 aged 26, as just that – an homage to the Gallic culinary arts he spent years perfecting before returning home. Expect fresh, seasonal ingredients in each dish, paired with a stunning selection of wines. The set menus change with the seasons, but the quality is consistent, with dishes including abalone, ripe plum and cannoli.

No.77 Jaan by Kirk Westaway
Singapore
@jaanbykirk

Perched on the 70th floor of the Swissôtel, Jaan boasts one of the most spectacular views of Singapore. UK-born chef de cuisine Kirk Westaway took the reins in 2015. Armed with a philosophy to showcase British dining in a modern, fine dining light, Westaway reimagines dishes like the classic fish and chips, cheddar pancake, and puts the English winter garden on a plate, with more than 30 vegetables, herbs and edible flowers artfully arranged.

No.76 Harutaka – NEW ENTRY
Tokyo

The 12-seat hinoki counter at Harutaka is a vanilla-coloured ode to good taste, carved from a single piece of timber. Harutaka Takahashi spent 10 years as an apprentice to Jiro Ono, who shot to fame in the award-winning documentary Jiro Dreams of Sushi. While his sushi shares the generous cuts of fish and heavily vinegared and salted shari (rice) of his mentor, Takashi also offers a selection of imaginative tsumami (appetisers).

No.75 Côte by Mauro Colagreco
Bangkok
@cote.bangkok

Côte sees Argentinian chef Mauro Colagreco’s renowned food philosophy – made famous at Mirazur, a former No.1 on The World’s 50 Best Restaurants list – transported from the French Riviera to the banks of Bangkok’s River of Kings. You’ll find it in the Capella hotel, where Colagreco’s flagship style – clean, contemporary reimaginings of classic Riviera dishes, driven by a respect for ingredients and sustainability – is showcased expertly by executive chef Davide Garavaglia in a range of multi-course menus, including Carte Blanche, which sees a surprise meal play out over nine dishes.

No.74 Cloudstreet
Singapore
@cloudstreet.sg

Cloudstreet is the signature restaurant of Sri Lanka-born and Australia-trained chef-owner Rishi Naleendra and his wife Manuela Toniolo.

The tasting menu draws on Naleendra’s professional coming-of-age years in Australia as well as his Sri Lankan heritage, with signature dishes including grilled oyster with betel leaf, coconut and finger lime; Sri Lankan marron curry with aromatic coconut broth; and bread and butter pudding with Vegemite caramel.

The restaurant is named after Naleendra’s favourite book: an award-winning novel by Australian writer Tim Winton about two working class families living in Perth.

No.73 Xin Rong Ji (Xinyuan South Road) – RE-ENTRY
Beijing

This is the flagship of the Xin Rong Ji chain, which now has more than 30 branches. This iteration opened as part of Beijing’s Bulgari Hotel in 2019 (although it’s located in the Genesis Beijing East Building opposite, rather than in the hotel itself), with a modern dining room that feels elegant yet relaxed. It’s the only Xin Rong Ji to serve a sensational rendition of Peking duck, but the menu also includes the likes of soy-braised sea cucumber and stewed lamb soup, all made with authentic Chinese ingredients.

No.72 Gallery By Chele – RE-ENTRY
Manila
@gallerybychele

Diners enjoy modern interpretations of Philippine ingredients in a contrastingly casual setting at Gallery By Chele, which is described as a rural farmhouse in an urban jungle. The CVs of chefs Chele González and Carlos Villaflor read like a roll call of Spain’s best restaurants (El Bulli, El Celler de Can Roca and Mugaritz) and both regularly tour the country gathering regional inspiration. In the industry, Chele is known as ‘the innovative chef’, inspired by the bonds he establishes with growers, producers, breeders, makers and communities he meets on his travels and channels into his six-course tasting menu.

No.71 Americano
Mumbai
@americanobombay

Since its March 2019 debut, Americano has been a go-to for creative cuisine and cocktails in Mumbai’s Kala Ghoda arts district. With high ceilings and fluted glass windows, the elegant space sets the stage for chef Alex Sanchez’s dishes. Trained under Daniel Humm, Sanchez co-founded Americano with his partner Mallyeka Watsa. The menu features standout pizzas, alongside corn ribs and handmade pasta. The tiramisu, served tableside with a hidden layer of tempered chocolate, has a cult following.

No.70 Thevar
Singapore
@thevar.sg

Dim lighting, green leather and counter seating may give Thevar the informality of a sport’s bar, but the quality of the food is worlds above. Chef Mano Thevar draws inspiration from his Penang childhood and his Indian heritage, alongside his formative years spent training under French chef Guy Savoy, to create flavourful, modern dishes that are light yet punchy. The tasting menu features the likes of Irish oysters topped with rasam vinaigrette and sambal oil, which is an homage to his grandmother’s rasam soup.

No.69 L’Effervescence
Tokyo
@leffervescence

A chef, food researcher and sustainability campaigner, Shinobu Namae distils his world vision into edible bites at L’Effervescence. It’s an upscale dining experience that feeds not only the stomach, but also the mind, gently prompting diners to reflect on the environment and society. Only one recipe has remained a constant since L’Effervescence opened in 2010. Named A Fixed Point, it consists of a Tokyo turnip, slow cooked for four hours and served with a ham brioche and parsley purée.