Here is the list of Top 10 restaurants in Asia 2014
1. nahm, Bangkok
David Thompson’s fiery and feisty menu is based on the century old cookbooks of Thai matriarchs.
nahm, Ground floor, Metropolitan Hotel, 27 South Sathorn Road, Bangkok; +66 2 625 3388
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.
Narisawa, Minami Aoyma 2-6-15, Minato-ku, Tokyo; +81 3 5785 0799
3. Gaggan, Bangkok
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.
Gaggan, 68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok; +66 2 652 1700
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.
Amber, The Landmark Mandarin Oriental Hotel, 15 Queen’s Road, Central, Hong Kong; +852 2132 0066
5. Nihonryori RyuGin, Tokyo
Chef Seiji Yamamoto combines indigenous ingredients with the precise techniques Japanese chefs have honed over centuries. The menu at this fabled Roppongi destination changes daily.
Nihonryori RyuGin, 1st Floor, 7-17-24 Roppongi, Minato, Tokyo; +81 3 3423 8006
6. Restaurant André, Singapore
Chef André Chiang is guided by art and philosophy when conceiving his dishes. He was also voted the winner of this year’s Chefs’ Choice Award by his peers.
Restaurant André, 41 Bukit Pasoh Road, Singapore; +65 6534 8880
7. Waku Ghin, Singapore
Tetsuya Wakuda’s plush Marina Bay Sands restaurant is private, personal and offers delights including whole abalone with aonori (seaweed) and fillet of Tasmanian grass-fed beef with wasabi mustard
Waku Ghin, Atrium 2, Level 2, Marina Bay Sands, 10 Bayfront Avenue, Singapore; +65 6688 8507
8. Ultraviolet by Paul Pairet, Shanghai
In an old Shanghai neighborhood, Ultraviolet is billed as the first restaurant of its kind 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.
Ultraviolet by Paul Pairet, c/o Bund 18, 6/F, 18 Zhongshan Dong Yi Lu, Shanghai; +86 021 6323 9898
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 flavour.
Lung King Heen, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong; +852 3196 8880
10. 8½ Otto E Mezzo Bombana, Hong Kong
Haute dining experience specializing in homemade pasta and other Italian dishes. Starters include lobster salad and oscietra caviar with celery jelly.
8½ Otto E Mezzo Bombana, Shop 202, Landmark Alexandra, 18 Chater Road, Central, Hong Kong; +852 2537 8859