Top Restaurants for Asian Fusion
On a star-studded night in Seoul, the 2025 list of Asia's 50 Best Restaurants was finally announced! From the essence of Cantonese cuisine to innovative fusion dishes, each restaurant holds a magical charm that will make your tongue dance.
On a star-studded night in Seoul, the 2025 list of Asia's 50 Best Restaurants was finally announced! From the essence of Cantonese cuisine to innovative fusion dishes, each restaurant holds a magical charm that will make your tongue dance.
Macau
- La Chine
La Chine, located on the sixth floor of the Eiffel Tower, a scaled-down replica of the Eiffel Tower in Paris, offers 360-degree views of the surrounding area.
La Chine, from its name to its location, suggests a high-end Western restaurant, but its cuisine is a fusion of Eastern and Western flavors, leaning towards refined Cantonese cuisine. The restaurant's decor is approachable and friendly, rather than aloof and aloof. The Eiffel Tower's structure passes directly through the restaurant, creating a stunning visual effect and a must-see photo opportunity.
The appetizer, "La Chine Exquisite Three Combinations," varies according to the season and available ingredients. Each appetizer is exceptionally delicious, including delicate crab meat and caviar tartar, savory smoked Scottish scallops with XO sauce and ham, and succulent French Gidola oysters with finger lime and pomelo juice. The "Secret Black Truffle Braised Three Treasures" dish features abalone, goose feet, and crispy sea cucumber with shrimp roe. Each is tender and rich in collagen. Seasoned with a rich black truffle sauce, the fusion of premium Eastern and Western ingredients creates a flavorful fusion beyond imagination.
Originating in Jiangsu and Zhejiang cuisine, the "Jellyfish Skin Shredded Chicken" is refined with Cantonese elements, featuring crispy roasted chicken. The chicken is juicy, the jellyfish is crispy, and the seasoned sesame sauce perfectly blends the two, creating a fragrant yet non-greasy experience.
Soup is a hallmark of Cantonese cuisine, and Parisian's "Braised Chicken Soup with Fish Maw, Conch, Matsutake, and Morel Mushrooms" is a true testament to the chef's skill. The broth is rich and filling, with a smooth, lingering sweetness. The large chunks of fish maw are a beauty essential, a must-try for women.
- Jade Dragon
Jade Dragon was awarded three stars in the 2025 Michelin Guide Awards, having achieved continuous improvement since its original one-star status. Extensive gilt lacquer and the use of blue and white porcelain, glass, and jade throughout imbue Jade Dragon with a classic charm.
The restaurant offers a wide variety of must-try Hong Kong dim sum, including the "Crystal White Truffle Crab Roe Cake," with its thin, translucent skin, generously adorned with large slivers of truffle and a generous crab roe filling. The "Jade Dragon Dumpling," echoing the restaurant's English name, features lobster meat wrapped in a vibrant jade-green wrapper, offering a firm yet chewy texture. The "Wagyu Beef Pastry in Black Pepper Sauce" stands out with its crispy texture, distinct layers of pastry, and juicy, flavorful beef, offering a rich and filling bite. The dish "Pork Shank Stewed with Dendrobium, Cucumber, Lentils, and Job's Tears" nourishes Yin, the liver, and the stomach. The cucumber is stewed until soft and melts with a spoon. The pork shank is also stewed to a tender, yet not overcooked texture, offering a wonderful flavor.
The "Steamed Grouper Balls with Huadiao Egg White" brings together flavors from around the world. It uses organic American egg whites, fresh milk from Hokkaido, Japan, and 20-year-old Chinese Huadiao wine. The steamed eggs are tender and smooth, like pudding, with a subtle aroma of wine that complements the sweetness of the grouper meat.
The "Flame Kobe A4 Wagyu Beef" is both delicious and visually appealing. The flames continue to burn even after it's served, ensuring a lively atmosphere. Unfolding the foil reveals the delicious aroma of the well-marbled Kobe beef, making it incredibly delicious.
The innovative "Golden Quinoa Jade" uses quinoa, a popular healthy whole grain. Served with sweet corn broth and flavorful white radish, spinach and corn kernels for a rich texture, and ham for a flavor boost, this dish is a refreshing and healthy treat.
For Singapore's signature chili crab, Jumbo Seafood is a great choice. Jumbo Seafood currently has six branches in Singapore, with Riverside and Riverside being the most popular.
Both Riverside and Riverside are located in Clarke Quay on the Singapore River. Their proximity to the river offers excellent transport links and scenic views, making them often packed. Reservations are recommended. However, the locations and names of the two branches are similar, so be careful not to mistakenly book with the wrong one.
The must-try "Chili Crab," Jumbo Seafood's award-winning dish, is a bright red and very appetizing dish. Despite its name, it's not overly spicy, and the red broth has a rich tomato flavor. Most importantly, the crab is guaranteed fresh, with firm, juicy meat. Every bite is truly satisfying, and it's even better when paired with golden fried mantou and dipping sauce.
The "Black Pepper Crab" is recommended for those who enjoy spicy food; it's significantly spicier than the chili crab. The black pepper sauce complements the plump Alaskan crab, creating a rich, fragrant aroma.
Besides its signature crab, Jumbo Seafood's other dishes are also of a higher standard than average restaurants. For example, the "Oatmeal Prawns," while unassuming in appearance, are absolutely delicious. The crispy shrimp can be eaten in their shells, and the oatmeal coating adds a layer of sweetness to the typical fried shrimp.
- Corner House
The Singapore Botanic Gardens, Singapore's first World Heritage Site, is home to the one-Michelin-starred restaurant Corner House. From the outside, Corner House is a two-story detached house surrounded by lush greenery, giving it the ambiance of a forest villa.
The restaurant's clean, modern décor, with fabric sofas and friendly waiters, gives it a homey feel rather than a public restaurant. The "Hokkaido Sea Urchin" features fresh, sweet sea urchin as its main ingredient. Paired with fried French shrimp, green beans, cheese, yuzu sorbet, and strips of deep-fried pork skin, it offers a rich and complex flavor.
The exquisitely presented "Nordic Salmon" features tender salmon, topped with beetroot, horseradish, tapioca pearls, ikura roe, and fresh cream. The flavor is refreshing and natural.
The "Crispy Scales" is a unique pan-fried fish dish. Using New Zealand blue cod, the scales are dry-fried, resulting in a crispier, more unique texture than typical pan-fried fish. The cod is fresh enough on its own, but even more delicious when paired with the side dishes.
"Kaya toast" is a traditional breakfast staple in Singapore, and Corner House's kaya toast has been reimagined by the chef. The elements of the kaya toast have been disassembled and reassembled to create a new flavor. The main kaya ice cream sandwich is paired with refreshing pineapple sorbet, which just neutralizes the sweetness and is very refreshing.