Tatler Asia

“This restaurant has been open for 30 years, and I often host my guests from overseas or even have my team-bonding dinner there.” — Choi Hyun-seok

““Another Seoul restaurant recommendation is 7th Door, chef Dan Kim’s Korean cuisine based on fermentation and ageing. Dan finds the essence of Korean cuisine in the time it takes to make it complete. Kimchi, various sauces and condiments, banchan (side dishes) are perfected with time. 7th Door represents seven elements which are the five tastes (sweet, spicy, sour, salty, bitter) combined with chef’s love and passion, and lastly, the magic of fermentation and ageing. A sophisticated and relaxed table setting formed around the visible kitchen, 7th Door seats up to 14 diners and offers an intimate and cosy experience. The seasonal menu always offers a fun dish such as truffle tteokbokki (rice cakes) and caviar doughnut, all an elevated version of similar Korean snacks. The highlight is Dan’s signature “Daechun Kim”, which is a play on words of Dan’s Korean name and also a famous brand for “Gim” Korean seaweed. Rice and pickled vegetables are wrapped in seaweed with housemade ganjang gaejang (soy sauce marinated crab) and caviar. Diners at 7th can enjoy many of the different sauces and syrups that Dan started before the opening of the restaurant.”” — Olivia Lee

“Yardbird is always busy so I try to get a seat the bar for some tasty chicken skewers and also to catch up with Elliot Faber over sake.” — Peter Cuong Franklin

“Ho Chi Minh City's drinks scene is evolving just as quickly as its restaurants, and Raw + Atelier is one of the bars leading the charge.” — Uyen Dang

“an experience in this institution is a must in your lifetime. You plunge straight into the real Parisian atmosphere.” — Hélène Darroze

“I usually start off with a bowl of shrimp wonton noodle at Mak’s Noodle on Wellington Street. The shrimp broth is clear and clean like a classic French consommé.” — Peter Cuong Franklin

“What I love most is how the restaurant balances French technique with Vietnamese ingredients and sensibilities.” — Uyen Dang

““For fine dining, I would recommend Potong by chef Pam, which is located in the beautiful old Chinatown area. It is Thai and Chinese fine dining, and it is a concept many people love.”” — Thitid Tassanakajohn

“If it is Hainanese chicken rice, I would go to Taste Good in Elmhurst.” — Kyo Pang

“It's been a while since I've been to a bar, but this is my favourite cocktail bar in Melbourne. Each cocktail is so artful, you can really appreciate the cocktail craft here. Be sure to make a booking.” — Martine Cajucom-Ho

“Bread & Roses, near Le Jardin du Luxembourg, for its exceptional viennoiserie and warm service.” — Hélène Darroze

“They have the best fish head steamboat.” — Addis Tan

“At this stall, the kway teow noodles are infused with wok hei—nicely charred and silky smooth.” — Seth Lai

“Quán thứ hai là phở Sướng nằm trong con ngõ Trung Yên tại Hà Nội.” — Phúc Nguyễn

“And chef Ku Keung from Golden Peony, a long-time industry peer I greatly respect, never fails to take this classic and add his personal touch every year.” — Liu Ching Hai

“I dream of the yum cha at Secret Kitchen. I'm not exaggerating when I say it's some of the best yum cha I've had in my life, and I grew up in Hong Kong. The mango mochi is not to be missed.” — Martine Cajucom-Ho

“In most restaurants, this gold standard isn’t commonly achieved but I dare say Chin Lee lives up to that promise.” — Edward Chong

“Tại Nam Định, quán mà mình hay ghé là quán phở cụ Tặng, đây cũng là địa chỉ quen thuộc với người dân quê mình.” — Phúc Nguyễn

“All of my food recommendations have been on the casual side, but this is my favourite place for something a bit more high end. The burnt butter flathead is worth everything.” — Martine Cajucom-Ho

““Jay So is the equivalent of Jay Fai when it comes to Som Tam. She is just one chef doing Som Tam on her own, and it is the best you will ever find in Bangkok. The chicken wings here are slowly grilled on charcoal, and it will be the best chicken wing of your life.”” — Thitid Tassanakajohn

“One of the main draws is the freedom to look into the styrofoam boxes to pick out the fish, which are always so fresh” — Damian D'Silva

“This restaurant is just next to my place, and I’ve been a regular since it first opened. It serves comforting, authentic Eastern Thai cuisine.” — Gust Itthipornwithool

““Two Michelin-starred Mingles is one of my all-time favourite fine dining experiences for Korean cuisine. Mingles was founded by my dear friend, chef Mingoo Kang. I’ve been a dedicated supporter right from the beginning, and it’s truly remarkable to witness how far he has come. Kang, who has a diverse background with international culinary experiences, has applied his knowledge and skills to elevate and refine his cuisine over the years. His vast knowledge of Korean vegetables is reflected in the seasonal menu. Kang’s passion to constantly learn and evolve is the driving force beyond his interpretation of Korean flavours. His signature dessert “jang trio” shows the essence of three main Korean condiments: ganjang (soy sauce), doenjang (soy bean paste) and gochujang (red pepper paste). Mingles is a must visit for everyone travelling to Korea!”” — Olivia Lee

“Hồi mới vào Sài Gòn, đây là một trong những nơi đầu tiên bố chở mình đi ăn, và cảm giác ấy vẫn còn nguyên mỗi khi ngồi xuống ăn tại quán.” — Trâm Nguyễn

“Về phở gà thì tôi có hai lựa chọn vào sáng và đêm, nếu ăn trưa và sáng thì tôi hay ăn ở Phở gà Phố Cổ ở 12 đường số 10 khu Thảo Điền.” — Cường Nguyễn

““The queen of street food in Bangkok is Jay Fai. It is a must try spot when you come for the first time, at you should try it at least once in your life. I would order the crab omelette, but what I really love is the drunken noodle, which she makes so well.”” — Thitid Tassanakajohn

“If it's family-style I would recommend West New Malaysia.” — Kyo Pang

“pâté en croûte at À l’Épi d’Or by Jean-François Piège.” — Hélène Darroze

“One dish I always recommend is bánh canh cua at Lunch Lady.” — Uyen Dang

“I then follow up with a hearty bowl of roast goose drumstick noodles at Yat Lok on Stanley Street.” — Peter Cuong Franklin

“When thinking of this hor fun, the first thing that comes to mind is the wok hei” — Kenny Huang

“I stumbled upon this spot while hunting for street food in Chinatown, and it’s been a go-to for over 10 years since. The stewed pork and tendon are unbeatable” — Gust Itthipornwithool

“My go-to char kway teow is from Penang Fried Kway Teow, a hawker stall located at Upper Boon Keng Hawker Centre.” — Liu Ching Hai

“This is probably the best crab I have eaten in Singapore.” — Fabrice Mergalet

“is one of my favourite Chinese restaurants in Singapore” — Christina Tan

“one of my favourites since it’s more savoury than sweet” — Maira Yeo

“When I'm in the mood for an exciting night out,” — Christina Tan

““One of my favourite beef noodles is at Wattana Panich, where you see a big copper pot that contains soup boiling for more than 80 years! They never actually change the pot, so the fire never stops, and it is one of the best beef noodles in Bangkok.”” — Thitid Tassanakajohn

“I enjoy the laid back and friendly vibe at COA and great agave-driven drinks that Jay [Khan] makes. COA was not a well-known bar a few years ago so I’m not sure I’ll still be able to get a seat when I return now that it has been recently named the Best Bar in Asia [by Asia's 50 Best].” — Peter Cuong Franklin

““My last recommendation is the newest restaurant of all my recommendations. Only two years after opening, Solbam has already a list of accolades including a Michelin star. The name Solbam comes from the hometown of owner chef Eom Tae-jun. A graduate of CIA and an Eleven Madison Park alumni, TJ found his passion for the culinary arts at an early age. Having worked in hotel kitchens in Korea he moved to New York to further his studies. After he returned to Korea with ample experience, his vision to use the finest ingredients has been at the core of Solbam’s carefully designed menu. Solbam is also known for its detailed service which guests will experience from the moment they walk in. For diners interested in Korean hospitality, I highly recommend Solbam!”” — Olivia Lee

“I like to pop into Neighborhood for a plate of pasta, a special of the day and a catch-up with David over a glass of wine.” — Peter Cuong Franklin

“The foie gras dumpling with old hen broth is highly recommended” — Nick Yang

“Some places tend to prepare the roast suckling pig way too early but not at San Shu Gong Private Dining.” — Ricky Leung

“A spot I discovered through friends, and it’s become a favourite for its authentic Thai flavours spanning north to south.” — Gust Itthipornwithool

“Paired with its intimate setting and impeccable service, every meal feels like a special occasion.” — Christina Tan

“If it's roti canai, I would go to Laut or Nyonya.” — Kyo Pang

“Lei Garden holds a special place in my heart.” — Cheung Siu Kong

“I like to take guests to City Hall Maxim's Palace for dim sum on Sundays. It’s massive, raucous and busy with great views of the harbour and the dim sum is served from trolleys so it's a fun experience to pick and choose from what comes by. People in Hong Kong are so busy all the time, so I like to see local families eating, relaxing and enjoying time together on Sundays.” — Peter Cuong Franklin

““One of my favourite Hanwoo (Korean beef 韩牛) barbecue restaurants in Seoul is Born & Bred, located in Majangdong near Seoul’s largest meat market. Sang-won Jung, the owner of Born & Bred, offers an elevated Hanwoo experience using the crème de la crème of Korean beef. Sang-won is a second generation proprietor, following in the footsteps of his father who started at the meat market. I enjoy dining at Born & Bred because it offers the highest quality beef and caters to all different guests. Diners can enjoy premium cuts through the à la carte menu while tasting courses are available in private dining rooms. However, my favourite experience is the speakeasy which offers 18 different cuts (approximately 550 grams) of Korean beef along with dishes made with seasonal ingredients. An insider tip for the speakeasy would be to make sure to save space for the special pho at the end of the meal.”” — Olivia Lee

“This is our go-to whenever my family and I can’t decide where to eat.” — Gust Itthipornwithool

“It is one of my favourite childhood breakfast memories” — Nick Yang

“Tại Sài Gòn, có hai tiệm mà tôi thấy làm tái lăn rất thơm: một là Phở Thành Nam ở An Khánh” — Cường Nguyễn

“My favourite has to be You Kee XO.” — Edward Chong

“It is a very typical French bistro owned by one of my former chefs, Jean Sevegnes. His food is the best representation of traditional French cuisine.” — Hélène Darroze

“I used to live in Shek O beach for a period of time, so I like to go to the Shek O Thai Restaurant for lunch and hang out around the beach and explore the village and catch up with old neighbours. It’s a nice escape from the bustle of life in Central.” — Peter Cuong Franklin

“the rooftop setting never disappoints and is always my go-to spot when hosting visitors in Singapore.” — Christina Tan

“Một số quán như phở Huy ở Cửa Đông là lựa chọn quen thuộc cho khoảng thời gian buổi đêm sôi động, đông đúc của Hà Nội.” — Sam Trần

“A fine dining Thai restaurant serving authentic flavours.” — Gust Itthipornwithool

“Đây chính xác là địa chỉ bán phở yêu thích của mình tại Sài Gòn.” — Thùy Dung