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Odette is named Singapore’s best, along with the likes of Seroja, Born, Les Amis, Labyrinth and Nae:Um
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[HONG KONG] Hong Kong has reclaimed what many in the city would say is its rightful place at the apex of Asia’s culinary world, with the two highest prizes at the Asia’s 50 Best Restaurants Awards.
The ceremony at the Kerry Hotel on Wednesday (Mar 25) night was also a resounding victory for Chinese cuisine, with The Chairman taking top honours and Wing coming in second, and Bangkok’s Gaggan – a multiple winner, including in 2025 – third.
The two restaurants share an address at The Wellington building in Central and represent two distinct visions of Chinese food: The Chairman rooted in preserving heritage Cantonese dishes, and Wing reimagining China’s eight major culinary traditions through a French lens.
All told, six of the top 10 spots went to Greater China: Shanghai’s Meet The Bund and Ling Long, Chef Tam’s Seasons in Macau, and Hangzhou’s Ru Yuan all being recognised. Beijing’s Lamdre claimed the Highest Climber Award.
The rest of the top 50 was dominated by restaurants from Bangkok, which had eight other entries after Gaggan, including sister restaurant Gaggan at Louis Vuitton. Two of them, Le Du and Nusara, are run by chef Thitid Tassanakajohn, who received the Inedit Damm Chefs’ Choice Award in recognition of his contributions to Thailand’s culinary landscape.
Elsewhere on the list, fourth-placed Mingles led the pack of six Seoul eateries, with Cho Eun-hee of Onjium winning Asia’s Best Female Chef Award. Modern French restaurant Odette was named Singapore’s best, along with Seroja, Born, Les Amis, Labyrinth and Nae:Um. Odette’s Lesley Liu took home the Asia’s Best Sommelier Award 2026, sponsored by VIK.
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Hong Kong’s triumph adds to a sense of energy to the food and beverage scene. Bar Leone was crowned the world’s best bar last year, and the Michelin Guide’s Hong Kong and Macau edition recognised 278 restaurants. The territory retained all seven of its three-star restaurants, among them Amber, Caprice and Ta Vie, and added a pair of new two-star spots.
But the night belonged to The Chairman. We managed to grab owner Danny Yip for his only exclusive interview after his restaurant was crowned.
The last time The Chairman won was in 2021. What does winning for a second time mean to you?
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Yip: I get the chance to get on the stage and make a speech. We could not do that in 2021 (because of Covid-19). It was a pity. We were really happy, of course, (celebrating) in our restaurant, but we really love to share with our friends and our peers, and we can do it today. What I like about (the) 50 Best is that every year I can see Asia’s top chefs, and then we can celebrate together.
This year, the top two are both Hong Kong restaurants.
Yip: In the same building.
And in the same building. So what’s the dynamic like when you see your competition all the time?
Yip: I’m sure you can ask the same question to Wing’s Vicky (Cheng), who will give you the same answer. We cannot be happier. We’re both doing Chinese cuisine, and we always think Chinese cuisine deserves more attention. We can tell everyone working in Chinese restaurants that the effort is seen, so this is absolutely excellent.
Some of the restaurant’s signature dishes take days or even weeks to prepare, but Hong Kong is a city that moves so fast. What keeps you committed to techniques that take so much patience?
Yip: Because I’m old. No, well, a lot of tastes can only be achieved through enough time, enough patience. Like pickling, ageing something, you just can’t rush. Stir fry, yes, you can do a stir fry within seconds, within minutes. That’s what they’re supposed to be. But the other end of cooking requires a lot of patience, and it’s the time that gives the flavour. We love that, and we learn it from the traditions and we like to retain this.
If you had to describe The Chairman in three words, what would they be?
Yip: Can I describe it in two? Hard work. We try to make the dish look simple. We like to trim off the complications, and we believe in one punch. Like gongfu, like boxing, you know, it’s just one heavy punch. It means that you cut off all the noise, you focus on one thing, you do it so deep that you touch the emotion of our customers.
If you had one free afternoon in Hong Kong to eat anywhere, where would you go, and what would you order?
Yip: It has to be char siu fan (Cantonese barbecue pork with rice). The last meal I will eat before I die is char siu fan. BLOOMBERG
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MDDI (P) 046/10/2024. Published by SPH Media Limited, Co. Regn. No. 202120748H. Copyright © 2026 SPH Media Limited. All rights reserved.
