August 01, 2025

BTS V is the New Face of the ‘Best Coke Ever’ Campaign for Coca-Cola Korea

by: The Beat Asia

Photo by Coca-Cola Korea/Instagram

August 01, 2025

by: The Beat Asia

Coca-Cola just announced BTS’ V as its newest ambassador, sparking reactions and immense support from ARMYs across the globe!

Only weeks after his discharge from the military, Kim Taehyung (real name) is adding a new role to his name as he becomes the new face of the “Best Coke Ever” campaign, which is geared towards the promotion of Coca-Cola Zero. The global beverage brand announced via social media on July 31 with a witty caption: “Best Artist Ever” and “Best Coke Ever,” emphasizing the letter “V” — Taehyung’s iconic screen name.

Following the announcement is a short clip featuring the K-Pop icon wearing a simple white tee while holding a Coke Zero can, highlighting his striking visuals and effortlessly cool vibes. The singer was also featured in several interviews with local and international publications, where he was spotted sporting a black denim jacket over a white tee, a red flannel shirt around his waist, and the signature red Coca-Cola cap.

In an interview with Eyes Magazine, he was asked when he needs Coke Zero the most in his life, to which he replied, “When I’m eating something delicious, when there is a music festival or concert, and also after I finish dance practices. Actually, even if there is nothing, I still drink it, so there are too many instances.” He then proceeds to invite everyone to “enjoy the best and most thrilling summer with V and Coke Zero.”

The news had gained massive reactions online, stirring ARMYs and K-Pop fans alike around the globe in support of the K-Pop legend’s latest collaboration. With this collaboration, V takes over the ambassadorship role from New Jeans, who represented the brand in 2023.

Catch all the upcoming advertisements and photos with V x Coke Zero by following Coca-Cola Korea on Facebook, X (Formerly Twitter), and Instagram.

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Asia/ Delish/ Happenings

July 25, 2025

Godiva Collaborates with Labubu to Release Icy Delights!

by: The Beat Asia

Photo by GODIVA

July 25, 2025

by: The Beat Asia

What happens when you cross a legendary chocolatier with a mischievous little monster?

You get the GODIVA × LABUBU Icy Delights Collection — a sweet, swirly mashup of luxury and whimsy that’s officially landed in Asia.

The premium Belgian brand Godiva has teamed up with THE MONSTERS, the wildly popular IP from POPMART, to bring Labubu into the world of frozen treats.

The lineup includes a lineup of three soft serves and two shakes that remake the classic chocolate flavors. These frosty new creations look like they leapt straight out of a fairytale forest and into your dessert dreams.

The textures and flavors also spark delight, with dried cranberries, blueberries, and strawberries providing a slightly sour note that cuts through the smooth layer of chocolate ganache, topped off with a sprinkle of Dubai chocolate pistachio kunafa.

The three soft serve flavors are Dark Chocolate and Vanilla WhiteChocolate, as well as a twisty combo of white and dark chocolate dressed in Labubu's signature hues. They go for HK$75, and are worth every creamy, dreamy spoonful.

Speaking of spoons, this collab isn’t just about taste. Godiva is leaning into the collectible craze with a custom-designed stainless-steel spoon in an iconic gold finish, intricately etched with a Labubu, and limited-edition packaging featuring Kasing Lung’s original Labubu artwork.

If you prefer your ice cream in slurpable form, Godiva has you covered with two decadent shakes: Dark Chocolate Shake and Milk Chocolate Shake, creamy and flavor-packed, each priced at HK$59.

The GODIVA × LABUBU Icy Delights Collection is now chilling in GODIVA stores across Asia, such as Hong Kong, Mainland China, Macao, Taiwan, Singapore, Malaysia, and Indonesia.

For more information, visit Godiva on their website, Facebook, and Instagram.

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Asia/ Delish/ Happenings

July 16, 2025

Hong Kong’s Bar Leone Named Asia’s Best Bar 2025 Second Year in a Row

by: The Beat Asia

Photo by Asia's 50 Best Bars

July 16, 2025

by: The Beat Asia

At the 2025 Ceremony of Asia’s 50 Best Bars held in Macau at the Wynn Palace on the 15th of July, Hong Kong's Bar Leone, founded by Lorenzo Antinori, was crowned this year’s winner, earning the coveted Best Bar in Asia title for the second year in a row.

Taking the stage alongside team members Wing Lo and Justin Shun Wah to receive the award sponsored by Perrier. Handing the microphone to his teammates on stage, Lorenzo took a step back as they expressed their thanks to 50 Best Bars, award sponsors, and industry friends before he came back to rally the crowd, inviting everyone to Bar Leone and his newly opened bar, Montana.

Lorenzo commented: “We are immensely proud of being recognized again by Asia’s 50 Best Bars.This is a testament to our passionate team and loyal guests who have embraced the Leone spirit since the very beginning. We are proud to represent Asia and Hong Kong in bringing a touch of Roman hospitality to Asia.”

Asia’s 50 Best Bars 2025 Award Ceremony — Courtesy of Asia's 50 Best Bars

Ranking No. 2 Bar in Asia was Zest from South Korea, followed by Jigger & Pony from Singapore at No. 3, with two Thai bars ranking 4th and 5th – Bar Us, followed by Dry Wave Cocktail Studio, which was awarded the Disaronno Highest New Entry title.

Notably among top-listed bars was Hope & Sesame Guangzhou, ranking No. 7 and earning the Best Bar in Mainland China title, and at No. 10 and Best Bar in Malaysia is Penrose from Kuala Lumpur.

In a media roundtable prior to the ceremony, The Beat Asia sat down with the Bar Us (Bangkok), Vender (Taichung), Penrose (Kuala Lumpur), and Penicillin (Hong Kong) teams alongside Emma Sleight,the Head of Content of Asia’s 50 Best Bars, to dive into the bars' award-winning concepts, the celebrations later that evening a true testament to their hard work and dedication.

Bar Us (Bangkok), Vender (Taichung), Penrose (Kuala Lumpur), and Penicillin (Hong Kong) teams Asia's 50 Best Bars 2025 photoshoot | Photo by The Beat Asia

Emma opened the conversation, sharing more on the awards' selection criteria: "Asia's 50 best bars is created from the votes of more than 300 bar experts from across the continent, so all we ask them to do is for people to vote for their very best experiences. We have no criteria for best, nor do we believe there should be a criterion or best."

Visiting this year's theme of "Heritage & Culture in Cocktails," Emma and the bar team placed emphasis on locality, from sourcing inspiration and incorporating cultural elements into their craft to practicing sustainability. They also celebrated the fact that the region's leading cocktail bars are not only coming from major capital cities anymore, for example this year's No. 20 awardee Vender hailing from Taichung claiming the Best Bar in Taiwan title, or new entry Boilermaker from Goa ranking at No. 30. With such a strong sense of community that culminated in an overwhelmingly joyful week-long party in Hong Kong and Macau over Asia's 50 Best Bars 2025 award season.

Pongsakorn Akarabunditsakul, the Bar Manager of Bar Us, shared, "A lot of Thai bars are also encouraging creations in a wider mixture style, not only in Bangkok, but [innovative mixology has] spread in a lot of good bars in Chiang Mai in the south or even northeast in Khon Kaen. [For example] in the North, they have more local ingredients that you cannot find in Bangkok."

Penrose's own concept also focuses on classic cocktails using Malaysian ingredients, placing emphasis on minimalism and an exceptional guest experience to highlight the quality of their beverages. "We stick very clearly to modernity, minimalism, and elevator classics," says Jon Lee, the Founder of Penrose.

Following three years of successful operations, Penrose opened Lavantha in April 2025 in the repurposed vault of the historic Oriental Bank in Moxy Hotel KL Chinatown.

Representing Hong Kong, Jay Khan, the Founder of COA(No. 17), COA Shanghai (No. 83), and Co-founder ofThe Savory Project(No. 32), won the Roku Industry Icon title, commending his entrepreneurship, community leadership, and innovation.

Thailand led with seven bars ranking on the 50 Best list this year, including Bar Us (No. 4), Dry Wave Cocktail Studio (No. 5), BKK Social Club (No. 19), new entry G.O.D (No. 26), Vesper (No. 29), Opium (No. 43), and Bar Sathorn (No. 48)!

A total of six bars from Hong Kong made the list, including the aforementioned Bar Leone (No. 1), Argo (No. 11), COA (No. 17), Penicillin (No. 27), The Savory Project (No. 32), and the newly openedGokan,ranked at No. 33.

Five Singaporean bars ranked with Offtrack (No. 23), Nutmeg & Clove (No. 24), Cat Bite Club (No. 44), and Native (No. 45)following Jigger & Pony’s No. 3 title.

Representing Malaysia were four bars, including Penrose (No. 10), Three X Co (No. 15), Bar Trigona (No. 39), and Reka (No. 47).

Asia's 50 Best Bars 2025 Award list — Courtesy of Asia's 50 Best Bars

Following the award ceremony, Emma commented: "We’re thrilled to gather in Macau with Asia’s vibrant and passionate drinks community. The region’s bars continue to redefine excellence in cocktail culture, as seen in the talent and creativity of this year’s winners. With 20 new entries, the most in recent years, this list is a testament to the boundary-pushing creativity of Asia, with truly memorable drink experiences waiting to be explored by cocktail enthusiasts. Congratulations to Lorenzo Antinori and the entire team at Bar Leone for the incredible feat of retaining the No. 1 spot, and for delivering a consistently outstanding drinking and hospitality experience that brings a bellissimo slice of Rome to Hong Kong."

Founded by industry veteran Lorenzo Antinori, who formerly presided at Argo Bar at the Four Seasons Hong Kong, Bar Leone was the first bar in Asia’s 50 Best Bars history last year to secure its place as the best cocktail bar in the continent as a newly opened establishment. In 2024 as well, Bar Leone ranked as the No. 2 Best Bar in the World, the first of Hong Kong to reach this status.

Hong Kong Bar Leone Team Photo — Courtesy of Asia's 50 Best Bars

The Roman cocktail bar draws inspiration from Italy’s “cocktail popolari” concept, or “cocktails for the people,” truly embodied in the passion for hospitality that Bar Leone’s team delivers at the venue. Aiming to be “the neighborhood’s living room,” in Lorenzo’s words, the venue is nestled in the heart of Central, Hong Kong, on Bridges Street, serving delicious drinks and bites that exude Italian service excellence.

For the first time in World’s Best Bars history, the 2025 award ceremony will be hosted in Hong Kong on Oct. 8, 2025 at Kai Tak Cruise Terminal. Follow us on Instagram for the latest updates.

Planning your next visit to Asia’s Best Bar 2025? Don’t miss Campari’s Disco Leone eventhappening from 4 PM to 7 PM on Wednesday, July 17,and check out our full review here!

View the full list of Asia's 50 Best Bars 2025 here. You can also find he extended 51-100 list here. Check out Asia's 50 Best Bars website here and follow World's 50 Best Bars on Facebook, Instagram, and YouTube.

Asia’s Best Bar 2025 Location: Bar Leone, 11-15 Bridges Street, Central, Hong Kong

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Asia/ Delish/ Happenings

July 11, 2025

Asahi Super Dry Names BLACKPINK as Brand Ambassador in East Asia

by: The Beat Asia

Photo by Asahi Super Dry

July 11, 2025

by: The Beat Asia

Alerting beer lovers and BLINKs: BLACKPINKis now the face of legendary Japanese rice lager, Asahi Super Dry, coming to your area!

The supreme Japanese beer brand Asahi Super Dry is teaming up with none other than the four global K-Pop queens. For the first time in history, all members of BLACKPINK have officially been appointed ambassadors for a beer brand.

Launching this July, this campaign“BLACKPINK in your dry”is popping up across Japan, South Korea, Mainland China, Hong Kong, Taiwan, and Mongolia.

Asahi is tapping into BLACKPINK’s fierce creativity and global star power to push boundaries and elevate their brand like never before.

“This partnership marks a bold step forward in the Asahi Super Dry brand strategy across Asia. BLACKPINK represents the energy, edge, and global influence that aligns perfectly with our vision for the future. Together, we’ll deliver campaigns that not only capture attention but also connect deeply with our consumers’ evolving lifestyles and passions,” says Ms. Wakana Noma, Head of Beer Marketing Department, ASAHI BREWERIES, LTD.

Keep your eyes peeled for limited-edition Super Dry cans with exclusive BLACKPINK designs, cool branded merch (hello, Asahi Super Dry x BLACKPINK Original Ice-ColdTumblers!), and a series of dazzling activations that will light up the billboards of cities across East Asia.

Come September, these limited-edition products will be on the market across East Asia, so let the countdown begin!

For more information about the collaboration, visit Asahi Super Dry on their website, Instagram, and Facebook.

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Asia/ Delish/ Happenings

July 03, 2025

Asia's 50 Best Bars 2025 Announces Extended 51-100 List

by: The Beat Asia

Photo by Asia's 50 Best Bars

July 03, 2025

by: The Beat Asia

Asia’s cocktail capitals are raising the bar once again — for the fifth year running, the extended 51–100 list from Asia’s 50 Best Bars has just been released for the fifth consecutive year!

Asia's 50 Best, sponsored by Perrier, spans 23 vibrant cities in Asia and welcomes 14 standout newcomers.

Curated through the discerning palates of over 300 bar industry insiders — from bartenders and bar owners to drinks writers and seasoned cocktail aficionados — the list reflects a true cross-section of Asia’s vibrant bar community.

The results were unveiled ahead of the much-anticipated awards gala, which takes place at Wynn ResortsMacau on July 15, 2025.

Singapore leads the charge with six bars making the cut, headlined by Side Door, a newcomer entering at an impressive No. 53. The city’s momentum continues with Sago House (No. 56), Origin Bar (No. 60), Night Hawk (No. 77), Employees Only (No. 89), and Fura(No. 95), reinforcing the island’s status as a cocktail powerhouse.

Bangkok boasts three standout venues on this year’s list, led by Mahaniyom Cocktail Bar at No. 71. Firefly, the stylish jazz-accented bar at the Sindhorn Kempinski Hotel, lands at No. 82, while Messenger Service debuts at No. 90 with imaginative concoctions featuring native Thai elements like betel leaf and fermented rice.

Hong Kong claims its own trio of honors. At No. 80,The Opposites — a boundary-blurring ‘mixology playground’ from industry legends Antonio Lai and Samuel Kwok — makes a bold entrance. Also featured are the newly alcohol-free Mostly Harmless at No. 88 and the ever-consistent Quinary at No. 91.

The region’s diversity continues to show with The Curatorin Manila(No. 78) and Kuala Lumpur’s beloved Coley (No. 92) both making commendable appearances.

Emma Sleight, Head of Content for Asia’s 50 Best Bars, lauded the lineup for its global resonance and praised the boundary-breaking approaches these venues take, capturing the nuances of Asia’s eclectic drinking cultures.

You can find the Extended 51-100 List here:

Full List — Courtesy of Asia's 50 Best Bars

With only days remaining until the grand reveal of the top 50, anticipation is rising. The awards will also be livestreamed on 50 Best YouTube channel here, starting at 8 PM Macau time.

For more information, visit 50 Best Bars on their Instagram, Facebook, and X (Formerly Twitter).

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Asia/ Delish/ Happenings

June 26, 2025

Australia-Based Supper Club Adobros on Promoting Filipino Cuisine

by: The Beat Asia

Photo by Adobros

June 26, 2025

by: The Beat Asia

Food is the gateway to culture and has the power to encapsulate a nation’s identity through flavors. If you want to get to know a certain place, tasting the local fare is a good way to go.

This is what the culinary collective, Adobros, set out to do when they opened their supper club at the heart of Melbourne, Australia. Established by two renowned Filipino chefs, Chef Michael Francis Pastrana and Chef Morris Danzen, their mission is simple: to promote Filipino cuisine on a global scale.

Through Adobros, they are able to share their stories, histories, and interpretations of Filipino food, creating an experience unlike any other — all the while pushing Filipino cuisine forward and inspiring new generations of culinary professionals across the globe.

We caught up with the two chefs to know more about the collective, the signature recipes they serve at Adobros, and what inspired them to start their journey of reimagining iconic Filipino dishes.

A Passion for Pinoy Food

Chef Michael Francis Pastrana grew up in Catanauan, Quezon, Lucena City, and Marinduque Province. Although he graduated from culinary school in 2020, he was originally an accountant and had managed restaurants back in his home province. Currently, he’s the Executive Chef at Fable Melbourne, focusing on Mediterranean and modern cuisine, and was trained by Michelin-starred Chef Alex Xinis.

On the other hand, Chef Morris Danzen had been called to the kitchen early in life, as he started cooking out of necessity at 14 years old for his blind dad and brother while his mother and sister worked overseas. He had never dreamt of becoming a chef, but had previously worked at fast food chain restaurants and even as a personal chef in Cambodia for a time. He returned to the Philippines to pursue Multimedia Technology and gained experience as a videographer, photographer, and even a singer when he joined his sister’s band in China.

It was a few years later, when he moved to Italy with his family, that he found his calling in a professional kitchen when he had to revive the restaurant of his in-laws.

“From traditional Italian to Filipino and Sicilian cuisine, I called the restaurant ‘La Bottega Fusion Cuisine,’” Chef Morris told The Beat Asia. “I did my Filipino nights in Italy promoting Filipino cuisine, and eventually won a prestigious competition called ‘Gino Cerca Chef’ held in Italy and Manchester, England by Gino D’Acampo and Fred Siriex.”

However, the restaurant closed during the pandemic, which brought Chef Morris to Australia to search for a new culinary adventure. There, he became the chef at an Italian restaurant in Melbourne called Buono. The two chefs met at a Filipino gathering there, where they bonded over their passion for Filipino cuisine and culture. From there, they decided to put up a supper club with the aim of promoting Filipino food by blending traditional flavors with modern techniques and Australian produce.

“I was inspired by a supper club in Turin, Italy called LoftNovantadue, and I always love to incorporate and showcase our food,” said Chef Morris when asked about the reason they put up the supper club. “When I met Chef Michael, we had the same vision of creating dishes and reimagining Filipino food. Now the supper club gives us the opportunity to be creative and serve our food in our style.”

As for the name, Adobros represents the chefs' common denominator: their Filipino roots and their goal of wanting to introduce Filipino cuisine to the world. “Magkapatid kami sa Adobo (we’re brothers in Adobo),” Chef Michael said, pertaining to the dish considered the face of Philippine home cooking.

More than a Restaurant

Adobros isn’t just a restaurant, buta complete dining experience built around food,community, and tradition. It offers a kind of laid-back luxury, serving reimagined Filipino recipes that have all the familiar flavors but are presented in such a way that they bring something completely new to the table.

“We’re serving our food, culture, and our story. Something unfamiliar yet familiar, and creating something out of the box!” Chef Morris expressed. “Doing supper clubs isn’t easy because there’s a different menu every time. We’re inspired by the different regions of the Philippines, and since we still have full-time jobs at Fable and Buono, it really is a passion project. Our mission is to showcase Filipino food in Australia and inspire a new generation of chefs.”

“However, we are not elevating Filipino food,” Chef Michael added. “Because Filipino food is already elevated.Masarap na talaga ang pagkain natin (Our food is already delicious)!”

Both chefs have something unique to contribute, having experience in local kitchens and abroad. When it came to the skills and techniques they’ve mastered, Chef Morris mentioned that despite technique being very important in creating dishes, it is understanding the ingredients and how connected you are to the produce that you’re using that has helped them shape Adobros’ offerings and its overall identity.

Chef Morris Danzen — Courtesy of Adobros

And speaking of offerings, the chefs have quite an innovative and interesting dishes on menu. Although they recommend trying the whole experience where they can walk guests through the story behind every dish, the “Adobo Dessert” is what you shouldn’t miss. The chefs describe it as their out-of-the-box take on Filipino Adobo.

“It is an exercise in flavor balance, meriting a familiar yet unique multisensory experience. This creation successfully blends the caramelized richness of soy, the depth of umami, and the unexpected brightness of vinegar. It has chicken as well as Lakan lambanog for the coconut element. Think adobo sa gata (coconut milk) withsaging (banana). We serve it with banana and miso caramel gelato.”

The chefs also stated that every dish they offer at the supper club is their signature dish, and they are constantly creating new menus. Some of their standout dishes include the “Tapsilog Arancini,” a Sicilian-inspired breakfast dish part of their trio canapés, where the rice is cooked with coconut milk and ginger, grated cured egg yolk, traditional tapa filling, and Adobros kesong puti (Filipino white cheese).

Another is the “Sinigang Risotto,” which is inspired by their favorite soup. It’s a fusion of Mediterranean and Filipino flavors, served with Moreton Bay Bugs, tamarind and tomato bisque, smoked eggplant tartare, and pickled okra. Other dishes served at their supper club include Crystal Sisig, Ensalada Tart, Laing Scallops, and the Oyster Sarciado.

“Our goal is to always offer something new, but still familiar. At the same time, we’re careful not to alienate non-Filipino diners from the flavors of Filipino food,” stated Chef Michael. The chefs also explained how Filipino ingredients are accessible through Asian stores in Australia. They would also sometimes ask people they know who are coming from the Philippines to bring some ingredients for their supper club.

Otherwise, they would find seasonal produce, which is also often more cost-effective, that can substitute for that particular ingredient. “We incorporate the Australian seasonal produce to amplify Filipino flavors,” Chef Morris pointed out. “It serves as our way of creating and inventing something new and also playing with Australian flavors.”

More than crafting and offering good food, Adobros is providing a dining experience that is authentically Filipino, which is reflected not only through the dishes and ingredients but also their service and restaurant’s atmosphere from the plates they use, which are sometimes in the form of banana leaves to the music they play that completes the vibe.

“We share the whole Filipino dining experience through hospitality and plate,” explained Chef Michael. “From how we greet them and how we start to eat by saying ‘Kain na (let’s eat),' to telling our own stories. By joining our supper club, they are able to learn a bit about our culture. There is a sense of connection when we host our supper clubs. It’s not just about the food, but our common whys. We share ourselves on a plate. And since it’s an invitation for everyone, guests would have the opportunity to also connect with each other and learn not only from us but also the stories of guests they shared the table with.”

“I cooked for a group of people in Italy and Melbourne, and they were so happy to try our flavors for the first time,” said Chef Morris when asked about his fondest memories of introducing Filipino food to locals. “The best experience was when they started cooking our dishes on their own after that experience. Knowing that they started cooking Filipino food on their own motivated me to do more for our cuisine.”

Chef Michael Patrana and Chef Morris Danzen — Photo from Adobros

Chef Michael and Chef Morris are truly stepping up in terms of promoting Filipino cuisine, and what’s amazing about it is that they’re doing it Filipino style: by hosting community gatherings where food and stories are shared over a good meal.

The chefs are determined to continue their culinary journey with their supper club in Melbourne, all the while pursuing other big projects, all in the name of Filipino food. The chefs participated in the IFEX Philippines, where they got to showcase food the “Adobros’ way,” as well as a bunch of other events by Masterplan Global and Nutribullet Philippines, including collaborations with Guevarra’s by Chef Laudico with Chef Lau and Jac Laudico, Lobby 385 with Chef Kalel Chan, Kwentong Adobo with Mama Sita’s and the Adobo Queen, Nancy Reyes Lumen, and Lumpia Queen, Abi Marquez, who was named FOODPhilippines Advocate par Excellence.

As we wrapped up the interview, the chefs imparted some words of wisdom for aspiring cooks who share the same goal of sharing Filipino cuisine with the world.

“Remember to be authentic with flavors on how you want to present Filipino food. It doesn’t have to be elevated; we can simply advocate for Filipino food by sharing and being proud of our own. These small details make a difference if we do it all together.”

To know more about Adobros, visit their website or follow them on Facebook and Instagram. For information on events and reservations, contact 0431896069 or email [email protected].

Location: Upstairs, 31 Tattersalls Lane, Melbourne, VIC, Australia

Enjoyed this article? Check out our previous Yes Chef! profiles here.

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Asia/ Delish/ Happenings

June 23, 2025

14 Asian Restaurants Rank on The World’s 50 Best Restaurants 2025

by: The Beat Asia

Photo by The World's 50 Best Restaurants/Website

June 23, 2025

by: The Beat Asia

Last March, the 50 Best Restaurants in Asia were announced, with Bangkok’s Gaggan coming out on top. It also included culinary giants Nusara (Bangkok), The Chairman (Hong Kong), and Odette (Singapore). But are you curious how these venues stack up against other impressive restaurants across the globe?

The best of the best in the culinary scene gathered in Turin, Italy, last June 19 for the unveiling of the World’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna. The 2025 list marked the 23rd edition of the annual ranking and features restaurants from 32 cities in 22 territories, with 10 new entries and four re-entries.

Topping the list is Lima’s Maido led by Chef Mitsuharu "Micha" Tsumura, who climbs from No. 5 in 2024. Maido has been known to reference ingredients and traditions from the Peruvian Amazon, with courses like the miniature jaune parcel of pork jowl and palm heart, which is a nod to a rainforest staple; snacks of "ham" made from sustainable paiche fish, and yucca served with Amazonian beans.

“Chef Micha and his team deliver an unforgettable dining experience, merging tradition with cutting-edge creativity,” said William Drew, Director of Content for The World's 50 Best Restaurants. “This year’s list celebrates a true breadth of incredible gastronomic talent, underscoring the growing global appreciation for diversity, creativity, and excellence in hospitality.”

Awarding ceremony — Photo from Website/The World's 50 Best Restaurants

Europe’s Best Restaurant of the year, AsadorEtxebarri, takes second place, which is described as the ideal destination restaurant, as it’s set in a peaceful Basque village surrounded by mountains and lush greenery. Many food enthusiasts have traveled across the globe to experience the culinary masterpieces of Chef Bittor Arguinzoniz, who is known to transform simple ingredients into extraordinary dishes.

Chef Jorge Vallejo’s Quintonil, North America’s best restaurant, rounds up the top three, and is followed by Diverxo (No. 4) from Madrid, and Copenhagen’s The Alchemist (No. 5).

Gaggan leads the fourteen Asian entries at No. 6, praised for its menu that boasts a combination of music, colors, and creativity anchored in progressive Indian, with French, Thai, and Japanese influences. Sézanne (No. 7), located in the Four Season Tokyo Marunouchi hotel, is the only other Asian venue that made it to the Top 10. Headed by British Chef Daniel Calvert, Sézanne serves immersive neo-French style dishes infused with tributes to Asian cultures.

Other representatives in the region include Hong Kong’s Wing (No. 11) and The Chairman (No. 19); Bangkok’s Sorn(No. 17), Sühring (No. 22), and Le Du (No, 30); Singapore’s Odette (No. 25), Seoul’s Mingles (No. 29), and Tokyo’s Florilège (No. 36).

It seems that Thailand’s capital is receiving much recognition for its culinary delights, boasting not one but two new entries on the list. Potong (No. 13), a fine-dining restaurant by Chef Pichaya ‘Pam’ Soontornyanakij located at the heart of Bangkok’s Chinatown, earned the Highest New Entry Award for its innovative Thai-Chinese cuisine.

Meanwhile, Chef Thitid ‘Ton’ Tassanakajohn’s Nusara (No. 35) earns a spot for its modern Thai cuisine that blends history with innovation, drawing inspiration from the chef’s family recipes and cookbooks from the royal kitchens of King Rama V.

Tokyo’s Narisawa (No. 21) and La Cime (No. 44) in Osaka also made re-entries to the list, adding to Japan’s culinary highlights.

Renowned Asian sauce and condiment brand, Lee Kum Kee, also continues its partnership with the prestigious awards ceremony, and showcased experiences and collaborations including a reimagined aperitivo hourwith Asian flavors created by Executive Chef Alexander Robles of Azotea and Executive Chef Tam Kwok Fung of Chef Tam’s Seasons — the winner of Asia’s 50 Best Restaurants 2025 Highest Climber Award, sponsored by Lee Kum Kee. The dishes were accompanied by craft culinary cocktails from bartending talents Antonio Lai (Executive Mixologist and Co-Owner, Tastings Group), Matteo Fornaro (Bar Manager & Co-founder, Azotea), Mark Lloyd (Head Mixologist, Wing Lei Bar), and Samuel Kwok (Co-founder, The Opposites).

To see the complete list of awardees, click here. In addition to the Top 50, an extended list featuring the top 51 to 100 has also been revealed, which spans across 37 cities and six continents, compiled from the votes of 1,120 culinary experts, including chefs, food writers, and global gastronomes.

For updates, follow The World’s 50 Best Restaurants on Facebook, X (Formerly Twitter), and Instagram.

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Asia/ Delish/ Happenings

June 19, 2025

Southeast Asia's First Ambassade Regional Summit Celebrates Carrot

by: The Beat Asia

Photo by Maison Krug

June 19, 2025

by: The Beat Asia

On July 9, 2025, the French Champagne house Maison Krug is gathering 11 of its top Krug Ambassade Chefs for the inaugural Krug Ambassade Regional Summit in Southeast Asia — to be hosted in Singapore.

This landmark gathering will spotlight Maison Krug’s Single Ingredient, and this year it is the humble carrot – proving that even the most straightforward ingredients can sing in harmony with the world’s most expressive champagnes.

From roasted to puréed, juiced to caramelized, the carrot becomes a muse for the region’s top culinary minds, each interpretation thoughtfully designed to complement the nuance and elegance of Krug champagne.

Carrot pairings — Courtesy of Maison Krug

Representing Singapore are stars from Krug’s Ambassades: Zén, JAAN by Kirk Westaway, Meta, Shoukouwa, and more, joined by Michelin-acclaimed regional Ambassades including Sühring from Thailand, and Au Jardin and Potager from Malaysia.

The celebration continues on July 10, 2025 with an exclusive six-hands dinner at JAAN byKirk Westaway, featuring a collaborative menu with the Sühring brothers: Thomas and Mathias Sühring of two MICHELIN-starred Sühring in Bangkok.

Each course of the gastronomic journey will be a creative ode to the carrot, paired with the latest Krug Éditions: Krug Grande Cuvée 173ème Édition, a blend of 150 wines from 13 vintages, and Krug Rosé 29ème Édition, crafted from 29 wines across five years.

From August to December, Singapore’s Krug Ambassades will offer exclusive by-the-glass pairings, inviting diners to explore Krug through vibrant, carrot-inspired cuisine.

To bring the inspiration home, Krug is also releasing Root for Thought — a beautifully crafted cookbook by global Ambassade chefs celebrating the inventive pairings of carrot and Krug champagne. Guests who buy the special pairings available at participating Krug Ambassades can receive a complimentary copy of the cookbook.

For more information, visit Maison Krug on their website, Facebook, and Instagram.

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Asia/ Delish/ Happenings

June 16, 2025

Discover ‘Forgotten Flavors’ at Marriott International’s New Dining Series

by: The Beat Asia

Photo by Marriott International

June 16, 2025

by: The Beat Asia

After a successful start last year, the Luxury Dining Series returns with a new lineup of experiences by renowned global culinary talents across Marriott properties in the Asia Pacific region.

Organized by the Luxury Group by Marriott International, the Luxury Dining series is a multi-city gastronomic journey featuring carefully curated culinary experiences prepared by the hotel group’s talented chefs and mixology professionals.

This year’s campaign will take place from July to September across the Asia Pacific and will be participated by The St. Regis Osaka (Japan), JW Marriott Jeju Resort & Spa (South Korea), JW Marriott Bengaluru Prestige Golfshire Resort & Spa (India), The Ritz-Carlton, Perth (Australia), The St. Regis Singapore (Singapore), The St. Regis Jakarta (Indonesia), and The Ritz-Carlton, Bangkok (Thailand).

“We are thrilled to unveil the latest edition of the Luxury Dining Series, featuring an expansion of stops with a broader lineup of culinary talents across our global portfolio of luxury hotels,” said Oriol Montal, Regional Vice President, Luxury, Asia Pacific excluding China, Marriott International. “This year's exclusive collaborations and experiences will celebrate ancient ingredients reimagined for the modern palate, reflecting a key theme identified in The Future of Food 2025 report – 'Forgotten Flavors.' Through immersive collaborations and multi-sensory storytelling, we are offering crafted, unforgettable culinary experiences that seamlessly blend craftsmanship, cultural heritage, and innovation.”

Marriott Bonvoy members will have the opportunity to bid on these exceptional dining events using their Marriott Bonvoy Moments loyalty points.

Looking to rediscover a world of Forgotten Flavors? Here’s a definitive timeline of the series set to begin on July 11, 2025.

July 11 to 13: The St. Regis Osaka (Japan)

afternoon tea — Photo from Website/The Luxury Dining Series

The culinary celebrations will kick off at The St. Regis Osaka, promising an exceptional ensemble of gastronomic masters.

Chef Takato Kitano, Head Chef of Wajo, will join forces with Master Teppan Chef Yuki Oe of The Ritz-Carlton, Tokyo, to pay tribute to the purity and depth of Japanese produce, highlighting pristine seafood, heirloom vegetables, and heritage culinary techniques.

Chef Agustin Balbi of Hong Kong’s highly-acclaimed Andō, who has been awarded by Michelin and Asia's 50 Best Restaurants list, will be collaborating with Chef Michiaki Yoshida, Head Chef at La Veduta, to deliver an elegant tasting menu that aims to weave timeless Italian flavors with Japanese cuisine.

For the beverage segment, there will be a dynamic 50 Best Bar Takeover at The St. Regis Bar, Osaka by Hideyuki Saito, the creative mastermind behind Gold Bar at The Tokyo EDITION, Toranomon. The bespoke cocktail menu will reflect his blend of precision, creativity, and global hospitality.

And reinterpreting the traditional tea ritual is Executive Pastry Chef Alex Chong of The Singapore EDITION. Lastly, the first leg of the series will conclude with a grand dinner at Brasserie RÉGINE, prepared by Chef Takatoki Minagawa and Chef Ryuta Iizuka, who is acclaimed for his two-Michelin-starred restaurant Ryuzu.

July 17 to 20 - JW Marriott Jeju Resort & Spa (South Korea)

Korean cuisine — Photo from Website/The Luxury Dining Series

Cocktails — Photo from Website/The Luxury Dining Series

The culinary tour makes a stop in South Korea’s Jeju Island next with culinary virtuosos Paul Smart of Citrique at JW Marriott Gold Coast Resort & Spa, Ryan Byrne of Atria at The Ritz-Carlton, Melbourne, and Jayden Kim of The Flying Hog, set to create a Six-Hands dinner comprised of a contemporary tasting menu.

In The Lounge, Head Pastry Chef Sienna Wang and Chef Shigeru Nojima of the JW Marriott Hotel Tokyo, which is slated to open in Q3 2025, will present an elevated Midsummer High Tea where diners can expect delicate pastries paired with tea-inspired cocktails from award-winning Head Bartender Yosuke Asano of The Ritz-Carlton, Kyoto.

A curated brunch at Yeoumul will pay tribute to Jeju’s legendary female divers called the Haenyeo, with a selection of dishes that highlight the ocean’s treasures. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, will prepare a menu inspired by Jeju's fresh seafood and local produce, elevated by the elegance and precision of kaiseki techniques.

Guests can also discover more about Jeju's traditional liquor-making through an exclusive masterclass taught by renowned fermentation artisan, Master Kim, and Yosuke Asano. This experience aims to blend Korean heritage with the finesse of Japanese mixology.

July 31 to Aug. 3: JW Marriott Bengaluru Prestige Golfshire Resort & Spa (India)

Indian dish — Photo from Website/The Luxury Dining Series

Lazy Lakeside Brunch — Photo from Website/The Luxury Dining Series

In India, guests can experience the grandeur of Daawat-e-Aaleeshan where Chef Riyaz Ahmed will craft a feast of authentic Indian flavors. Another highlight is the enchanting farm-to-table meal by Director of Culinary Neeraj Rawoot at JW Garden, inspired by the whimsical world of “Alice in Wonderland.”

Don’t miss the Five Elements Dinner prepared by renowned Chefs Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat, which is an immersive and sensory dining experience highlighting different flavor components held in unforgettable spaces across the property.

There will also be a Lazy Lakeside Brunchat EAST prepared by resident Chef Saiful Agam, who will join hands with Chef Vu Van Thien of Summer Pavilion, The Ritz-Carlton Maldives, to reimagine the restaurant's signature cuisine blend, which draws on Korean BBQ traditions and is elevated with Omakase techniques and Cantonese flavors.

The Great Getaway Brunch offers a poolside experience comprised of a curated selection of cocktails, a global spread of grilled foods and decadent desserts, coupled with exciting live music set against the backdrop of the Nandi Hills.

For cocktail enthusiasts, don’t miss the Shaken & Stirred Collaborationwith Kuldeep Rawat and Simone Ciambrone from the acclaimed The Bvlgari Bar in Ginza, which is ranked among the World's 50 Best Bars.

Aug. 15 to 17: The Ritz-Carlton, Perth (Australia)

Farmer's Bounty — Photo from Website/The Luxury Dining Series

An East Meets West dinner will offer a seamless fusion of Australian open-fire cooking and Western Australian produce with refined Japanese kaiseki in a traditional multi-course dining masterfully curated by Chef Brian Cole of Hearth and Chef Katsuhito Inoue from Chef's Table at The Ritz-Carlton, Kyoto. The chefs will also be collaborating with local producers for a one-night-only second farm-to-table menu, dubbed Farmers’ Bounty, which pays homage to the land, season, and the hands behind the harvest.

Hearth's reimaginedafternoon tea experience will be presented by Chef Brian Cole and Pastry Chef Jiu Jiang, celebrating Western Australia's diverse landscapes, stories, and flavors, where each artisanal confection showcases the treasures of the region.

For cocktail fans, an exceptional tasting will be prepared by Marco Barsotti, Beverage & Bars Manager of The Ritz-Carlton, Perth, and award-winning Head Bartender Kentaro Wada from The Bar at The Ritz-Carlton, Tokyo, where their curated menu will be paired with distinctive bites by Executive Sous Chef Stephen Cocks.

Aug. 29 to 31: The St. Regis Singapore (Singapore)

Brunch — Photo from Website/The Luxury Dining Series

Staying true to the “Forgotten Flavors” theme, The St. Regis Singapore will feature an authentic Four-Hands Cantonese menu at Yan Ting by Executive Chinese Chef Chan Chung Shing, and Daniel Wong, Michelin-starred Chinese Executive Chef of Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong, with dishes that reintroduce indigenous ingredients in inventive ways.

Guests can also look forward to an exceptional six-hands menu at The Astor Grill, curated by Chef Vladimir Veiga, Head Chef of one Michelin-starred LAB by Sergi Arola of The Ritz-Carlton, Penha Longa Resort, Executive Chef Fabio Granata of The St. Regis Singapore, and Chef de Cuisine Angelo Sergio of The Astor Grill.

In celebration of the country’s 60th anniversary, Chef Angela Lai, winner of Asia's Best Pastry Chef in 2021 by Asia's 50 Best Restaurants, joins forces with Executive Pastry Chef Ng Chee Leong to reimagine the island's beloved sweet and savory flavors through a refined lens.

Meanwhile, Marco Dongi, Bar Manager of Bar Sathorn at W Bangkok from last year's Luxury Dining Series and Paulo Naranjo, Bar and Beverage Manager of The St. Regis Jakarta will be shaking things up at The St. Regis Bar with a menu that shines a spotlight on three of Asia's most compelling cocktail destinations: Singapore, Jakarta, and Bangkok.

Sept. 11 to 14: The St. Regis Jakarta (Indonesia)

Indonesia food — Photo from Website/The Luxury Dining Series

chocolates — Photo from Website/The Luxury Dining Series

Starting the Indonesian leg of the series is a decadent tasting of fine confections by celebrated Pastry Chef Janice Wong, highlighting Indonesian cacao beans.

IGNIV Bangkok will also be offering a modern Swiss cuisine with Chef Arne Riehn brings his while a family-style dinner led by Chef Almatino "Tino" Gabriel Ibrata, will have a pre-dinner reception featuring a traditional Wayang performance, blending cultural prelude to an immersive dining experience.

The St. Regis Afternoon Tea experience will be designed by pastry visionaries Chef Janice Wong and Chef Kevin Lee. There will also be a noteworthy bar takeover by Yasuhiro Kawakubo of Punch Room at The Tokyo EDITION, Ginza, and Giovanni Graziadei of Punch Room at The Singapore EDITION, honoring the origins of punch in Batavia as well as featuring creations from their respective bars.

Sept. 25 to 28: The Ritz-Carlton, Bangkok (Thailand)

Friends of Lily's Brunch — Photo from Website/The Luxury Dining Series

The series concludes in Bangkok at the newly opened The Ritz-Carlton, Bangkok. At Duet by David Toutain, Chef Toutain himself and Chef Valentin Fouache will join hands with Chef Adam Catterall of Hong Kong's Michelin-starred Roganic, the acclaimed outpost of three-Michelin-starred Chef Simon Rogan, to present a six-hands European tasting menu rooted in honoring local terroir.

The collaborations between these two countries continue with another six-hands meal focused on French tradition and Asian finesse between Duet by David Toutain and Hong Kong’s Louise with Executive Chef Loïc Portalier.

For a special Friends of Lily's brunch helmed by Chef Pop, guests can further expect an explosion of Middle Eastern, French, and Thai flavors prepared by Chef Tala Bashmi, Chef Loïc Portalier,and Chef Jai of Charmgang. There will also be a private dining experience at Lily's, exclusive to 10 guests, crafted by Chef Tala, where diners can experience Bahraini cuisine.

The Calēo Bar, headed by Bar and Beverage Manager Ewen Ledan, will feature a guest bar takeover by Simone Rossi, celebrated cocktail master from Hong Kong and creator of Ratafia Rossi — a distinctive Italian ratafia cherry liquor, and Angelo Sparvoli, Head Bartender of the legendary American Bar at The Savoy, London.

Also at Calēo, guests can dive into a multi-sensory chocolate afternoon tea experience, which involves guided tastings and live demonstrations of the craftsmanship of Executive Pastry Chef Sylvain Constans.

For more information and programming details, click here. Also, follow Marriott International on Facebook, X (Formerly Twitter), and Instagram for more updates on exclusive moments you won’t want to miss.

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LIST: The Best Mooncake Offerings Across Asia for Mid-Autumn Festival 2025

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