Hong Kong F&B Insights 2025: Predictions and Trend Forecasts
Asia/ Delish/ People

Hong Kong F&B Leaders Share Key 2025 Insights and Trend Predictions

As 2024 comes to a close, The Beat Asia caught up with some of the city’s F&B executives, key opinion leaders (KOLs), entrepreneurs, chefs, bar managers, and innovators reflecting on the past year as they share insightful trend forecasts for 2025. Although Hong Kong’s food and beverage (F&B) industry did not rebound as quickly as anticipated post-pandemic, the year is still ending on a strong note.

As of October 2024, the Hong Kong Tourism Board (HKTB) reported over 36 million visitors traveling into the city, already surpassing 2023’s 34 million total, and they are anticipating a sharper curve in the new year. The return of Asia’s 50 Best Bars Award Ceremony in July welcomed professionals and enthusiasts from the international bar scene for a heartwarming season of events culminating in Hong Kong’s own Bar Leone being named Best in Asia in 2024. Notable music festivals like Clockenflap and Hypefest were unique opportunities for the city’s trendiest F&B establishments to showcase and create a unique menu. In October, the Hong Kong Wine & Dine Festival welcomed 155,000 locals and visitors to explore over 300 F&B vendors representing 35 countries and regions.

Looking forward, sustainability will be an important focus in 2025, moving from buzzword status to applicable, tangible solutions put into effect by the city’s leading establishments. Building up a resilient industry will be essential to the longevity of Hong Kong’s renowned global F&B status, as our city’s key players continue to drive the next generation of hospitality whilst initiating positive change.

Another key trend to look out for will be fostering a strong local community. As we welcome inbound tourism, guest bartender shifts, and four-hands dinners, key F&B stakeholders are looking to reignite locals’ engagement — creating vibrant neighborhood hubs and inspiring a culture that is not only about food and beverages, but also about connections and the people who make this city so great.

The Beat Asia sat down with the city’s industry leaders as they shared highlights from the past year and what to expect in the year ahead. Here’s what they had to say:

Eshan Arif, Head of Business Development at Hong Kong Beer Co. and Co-Founder of Dead Poets

Eshan Arif, Head of Business Development at Hong Kong Beer Co. and Co-Founder of Dead Poets

It’s been a whirlwind of a year! A few highlights would be moving and upgrading Hong Kong Beer Co. (HKBC)’s brewery to Kwun Tong with a state-of-the-art facility, winning country champion for HK and best medium sized brewery at the Asia Beer Championship this summer, and Dead Poets turning one was a nice way to round off the year’s highlights!

I am looking forward to seeing more local F&B places open up and some new talent enter Hong Kong. On the beverage side, my personal prediction is that the nonalcoholic segment will grow especially with beer and mocktails. At HKBC, I'd like to see more and more restaurants and bars embrace nonalcoholic beers, especially if they’re made locally. And we already see a demand at Dead Poets for flavorful mocktails that are not just sugary and expensive.

Location: Hong Kong Beer Co., Unit A, G/F, Wang Kwong Industrial Building, 45 Hung To Road, Kwun Tong, Kowloon | Dead Poets HK, 41-49 Aberdeen St. Central

May Chow, Chef and Founder of Little Bao and Happy Paradise

May Chow, Chef and Founder of Little Bao and Happy Paradise

In 2024, a significant highlight was the revitalization of TaiTaiPiePies, which we saved because we were such big fans of their carrot cake and apple pie, and couldn’t bear for it to end. Additionally, we focused on preparing for the launch of our retail brandMay Chow’ featuring our highly anticipated seasonal turnip cake and signature hot sauce.

In 2025, I believe the trend will reward a select few who are truly exceptional and daring in their ideas and execution. Those who are already at the top of their game, with original and innovative concepts, will have the chance to reap the most rewards. However, those who offer more of the same will struggle to stand out.

In these challenging times, people are placing more value on their health and how they spend their time. I believe concepts that foster community, offer meaningful events, and excel in both creativity and F&B will thrive. Consumers are increasingly seeking authentic experiences, and those who can combine ingenuity with purpose will be the ones to succeed.

Check out our Delish Guestlist episode featuring May here.

Location: Little Bao, 9 Kingston St., Causeway Bay | Happy Paradise, UG/F, 52-56 Staunton St., Central

Charlene Dawes, Managing Director at Tastings Group

Charlene Dawes, Managing Director at Tastings Group

2024 was a very eventful year for your group, we opened Draft Land in Causeway Bay earlier in the year, our first outlet outside of Central, followed by a smaller Draft Land at Basehall 02. Then The Opposites on Hollywood Road featuring Antonio Lai with Samuel Kwok. [Most] recently, [we opened] Medora and Liz & Tori on Wellington Street with Chef Vicky Cheng. We haven’t opened that many outlets in a single year; although it’s still a challenging environment, we felt the timing was good in 2024. And the key is to have the right concept and people involved.

For the Hong Kong F&B scene, I am looking [forward] to more casual drinking and eating establishments with ingredients-driven drinks concepts and simple garnishes. I think the trend of no/low [alcohol by volume beverages] will continue, gaining more momentum. Customers are more aware of the alcohol and sugar in their drinks. So, I expect to see bars with an expanded mocktail menu providing more choices to customers.

Check out the full list of the F&B establishments under Tastings Group here.

Richard Ekkebus, Director of Culinary Operations and Food and Beverage at The Landmark Mandarin Oriental, Hong Kong

Richard Ekkebus, Director of Culinary Operations and Food and Beverage at The Landmark Mandarin Oriental, Hong Kong

No doubt [my highlight of the year] would be our hotel entering into a transformative journey, where [we bid farewell to] the signature, legendary MO Bar and our speakeasy Please Don’t Tell in October. It was a milestone for the team, where we revisited all the iconic moments and memories of these two legendary establishments from the past 19 years.

While our hotel is currently in renovation, Amber, SOMM, and our two Japanese restaurants Sushi Shikon and Kappo Rin remain open to delight our guests with extraordinary dining experiences. We also launched our LMO Freshly Baked “Savoury & Sweet Edition” at BaseHall with new savory and grab-and-go items. 2024 is a year with surprises and we look forward to many more revolutionary concepts coming in live! Stay tuned!

I believe sustainability would still be the focus of Hong Kong’s F&B industry. We have made progress, the press writes about it as there is genuine interest, our guests are asking relevant questions, and the industry is making changes. More businesses are making changes, we are moving forward. As we have seen over the years, it is a subject that has influenced guests’ [worldwide] decision to support and dine in restaurants that are taking responsibility.

Check out our Delish Guestlist episode featuring Richard here.

Location: The Landmark Mandarin Oriental, 15 Queen's Road, Central

Kenichi Fujimoto, Founder and Executive Chef of Sushi Fujimoto

Kenichi Fujimoto, Founder and Executive Chef of Sushi Fujimoto

One highlight of 2024 was receiving multiple prestigious awards from F&B publications. These accolades are not just a reflection of our efforts but also a testament to the unwavering support from our team, loyal customers, and partners. I am incredibly grateful to everyone who believed in us and contributed to this achievement. As we look forward to 2025, our focus will be on enhancing guest satisfaction even further, ensuring that each visitor leaves with a memorable experience.

2024 has been challenging, but also enlightening. I learned that flexibility is crucial. Instead of adhering strictly to initial plans, we embraced a mindset that allowed alternative solutions and innovative approaches.

I am optimistic about the potential for growth within Hong Kong's F&B industry. I believe we can achieve this through collaboration, innovation, and a focus on quality. By working together, we can create a more resilient and dynamic dining landscape that attracts both locals and tourists. I hope to see more emphasis on sustainability, creativity, and community engagement.

Attention to detail will be paramount; by focusing on the little things — whether it’s the quality of ingredients, presentation of dishes, or overall dining experience — we can set ourselves apart in a competitive market. On a personal level, we are very excited about our upcoming events in February and first overseas event in Singapore in March.

Location: Sushi Fujimoto, 6/F FOCO 48 Cochrane St., Central

Gagan Gurung, Co-Founder of Tell Camellia, Barcode, and Singular Concepts

Gagan Gurung, Co-Founder of Tell Camellia, Barcode, and Singular Concepts

Hong Kong has always been at the forefront of new ideas, constantly pushing boundaries. However, 2024 served as a learning curve for many of us in the F&B industry, showcasing gradual changes in terms of food and drink. Fine dining seems to be dwindling, paving the way for the rise of casual dining experiences like those offered at Samsen and Barkada.

Bar Leone’s recent success has once again demonstrated Hong Kong's ability to provide excellent food and cocktail choices, revolutionizing the city’s F&B scene.

As we anticipate 2025, a new era is dawning in Hong Kong, focusing on innovative and delectable food and drink options that will capture the hearts of the people. The emerging trend will likely be casual dining paired with a great selection of cocktails, similar to the rise of cafes in 2022.

While some establishments in the F&B sector may face challenges, others are thriving, showcasing the industry's positive aspects. Here's to a memorable 2024, and let's all embrace 2025 with enthusiasm and optimism, ready for a fresh start.

Check out the full list of the F&B establishments under Singular Concepts here.

Delphine Kong, Brand Ambassador of Campari Group

Delphine Kong, Brand Ambassador of Campari Group

Reflecting on the past year, a standout moment for me was leading the Campari Red Hands bartender competition, because it marks a milestone in my journey. 5 years ago, I was a competitor on the stage and now I find myself in a different role, orchestrating the magic behind the scenes. Transitioning from contestant to curator has been a full-circle journey of growth and learning. Collaborating with the new generation of Hong Kong’s bartenders has been incredibly rewarding and I’m thrilled for more participants to join us in 2025!

In the upcoming year, I foresee a shift in consumer behavior including a rise in Low/No ABV trends and an emphasis on early drinking while consumers are in constant pursuit of unique and memorable experiences.

As the Brand Ambassador of Campari Group, we embrace this movement with aperitivo culture and the iconic low ABV Aperol Spritz. In 2025, We are dedicated to curating more experiences that revolve around daytime indulgence and vibrant DJ-infused events featuring Aperol Spritz. I will continue to educate and share this incredible Italian tradition — a ritual that invites us to slow down, unwind, and savor relaxed moments with our friends.

Read our full interview with Delphine and learn more about Campari Group Hong Kong here.

Gregoire Michaud, Founder of Bakehouse

Gregoire Michaud, Founder of Bakehouse

In 2024, I saw exciting trends in bakeries, especially with global flavors, artisanal baking, and packaging innovation. For us, we revisited classics such as Tiramisu or Crème Brûlée and adapted them into creative pastries. Another big influence of 2024 was to bring unusual and local tastes while keeping classic bakery comforts, like our Tai O Shrimp Roll or our Shatin Longan Honey Toast. Artisanal baking is growing, with bakeries focusing on small-batch, handmade items using local, seasonal ingredients. Sourdough remains popular, and the emphasis is on quality and tradition. As for packaging, we have been focusing on eco-friendly, recyclable, or reusable materials. It’s a great time of creativity for bakery lovers!

For 2025, for us in Hong Kong, we will continue to be creative with local flavors, sustainability, and global influences. You’ve read it here first, but think Mexican churro-inspired pastries, maybe Indian cardamom buns or Yellow Skin jam doughnuts *wink* — flavors from all over the world, mixed into fun new combinations.

We will continue our never-ending eco-friendly initiatives, such as targeting zero-waste baking (like turning our leftover sourdough bread into delicious sweets or investing in new technologies to reduce waste in production and at the shops). There’ll also be more refillable containers in our packaging line. It’s all about making delicious, creative, and environmentally-conscious baked goods.

Read our full interview with Gregoire and learn more about Bakehouse here.

Find Bakehouse in these locations.

Palash Mitra, Culinary Director, South Asian Cuisines at Black Sheep Restaurants and Executive Chef at Prince and The Peacock, New Punjab Club, and Rajasthan Rifles

Palash Mitra, Culinary Director, South Asian Cuisines at Black Sheep Restaurants and Executive Chef at Prince and The Peacock, New Punjab Club, and Rajasthan Rifles

One of the standout moments of 2024 was the opportunity to travel to India with the opening team of Prince and the Peacock. Working closely with Asim [Hussain] during the development stages of the restaurant was particularly rewarding. We collaborated on everything from menu design to sourcing authentic ingredients, and this teamwork fostered a strong bond between us. Seeing our vision come to life and receiving positive feedback from guests was incredibly gratifying, marking a significant milestone in my culinary journey.

I am excited about the emergence of new generations of chefs within the culinary field. This influx of fresh talent and perspectives is invigorating, as younger chefs bring their unique backgrounds and experiences to the table. Additionally, the rise of international collaborations among chefs is fostering an environment rich in diversity and inspiration. This collaborative spirit not only elevates the dining experience but also encourages a sense of community within the industry.

Looking ahead, the hospitality industry in Hong Kong is poised to experience several significant trends by 2025 driven by evolving consumer preferences, particularly as diners become more conscious of health, sustainability, and quality. Technological advancements will also play a crucial role in streamlining operations and enhancing the guest experience. Additionally, there is a growing emphasis on sustainability, with restaurants and hotels increasingly adopting eco-friendly practices, such as reducing food waste and sourcing local ingredients.

Check out the full list of the F&B establishments under Black Sheep Restaurants here.

Theign Phan, Executive Chef at Grand Majestic Sichuan

Theign Phan, Executive Chef at Grand Majestic Sichuan

One of the most memorable moments of 2024 was bringing Grand Majestic Sichuan to Singapore, my hometown, in April for a collaboration with Chef Cheung at Summer Pavilion. This event felt like a homecoming, filled with nostalgia and excitement. It was incredibly special to have my parents and sisters join us for dinner, witnessing my journey and success firsthand. Their presence made me feel truly blessed, as I was able to share my culinary passion with my loved ones while showcasing the rich flavors of Sichuan cuisine. It was a heartfelt reminder of where I came from and the support that has fueled my growth as a chef.

As I look ahead to 2025, I am eager to see an increase in crossover collaborations and the exchange of ideas between different cuisines in Hong Kong. Such collaborations not only enrich our own culinary practices but also enhance the dining experience for patrons, who are always seeking something new and exciting. I believe this spirit of collaboration will foster creativity and elevate the overall quality of our food culture.

I foresee that bold young cooks will increasingly establish small pop-ups or intimate restaurants, stepping into the world of entrepreneurship with enthusiasm and determination. These young chefs bring fresh perspectives and innovative ideas, and their fearless approach will undoubtedly contribute to the evolution of our industry in exciting ways.

Location: Grand Majestic Sichuan, Shop 301, Alexandra House, 18 Chater Road, Central

Loic Portalier, Executive Chef at Louise

Loic Portalier, Executive Chef at Louise

One of the biggest highlights for me [and Louise] this year was the constant evolution and change regarding the guest dining experience.

More specifically, we realized that guests now have different manners of spending when it comes to dining. For instance, we are seeing a rise in preferences towards more casual and affordable pricing and a [notable] decrease in dining times.

Additionally, guests now prefer to have a wider variety of choices, while expecting to retain a high quality of food and ingredients being offered, which we have been adapting to this past year.

I’m looking forward to pushing new creative boundaries at Louise with my team and working in a busier scene within Hong Kong’s F&B industry next year.

I think we are going to see a rise in more casual concepts within dining, as we see guests lean more into enjoying comforting in an easy-going, pleasant atmosphere – which is something Louise is implementing through La Terrace by Louise. For example, the ambiance, service, food, and selection of drinks will be more casual at La Terrace compared to our main dining room, while still delivering the same high-quality experience. With these offerings, I believe we can elevate our guests’ overall experience while keeping up with this trend.

Location: Louise, PMQ, 35 Aberdeen St., Central

Ezra Star, Founder of Mostly Harmless and Co-Founder of Call Me AL, Artifact Bar, and Ponty CAFé

Ezra Star, Founder of Mostly Harmless and Co-Founder of Call Me AL, Artifact Bar, and Ponty CAFé

Looking back on the past year, one of the biggest highlights was seeing the entire Hong Kong bar community come together and show Asia what we have to offer during Asia’s 50 Best Bars. Hong Kong's bar scene is quite incredible and to see the community holding various events and working together to bring guests to one another’s places really highlights the incredible breadth of people and places Hong Kong has to offer.

I'm looking forward to fewer guest bartending shifts and more events that are focused on our guests in Hong Kong. I think we as a community are using guest shifts as an excuse to get guests in and make a name for our businesses at the detriment of enjoyable unique experiences. I think the trend of more local or neighborhood bars really points to this and is a clear indicator that more and more guests are looking for a great time that's not [just] about a list. And I think this is a growing trend not only in Asia, but globally.

Contact Mostly Harmless for more information here. Visit Call Me AL at 123 Queens Road West, Sheung Wan, and Artifact Bar at LG Jardine House, 1 Connaught Place, Central

Christian Talpo, Co-Founder and CEO of Pirata Group

Christian Talpo, Co-Founder and CEO of Pirata Group

Looking back at the past year, a highlight for me in 2024 was undoubtedly returning to Hong Kong, which has been my home since the 1990s. I have a deep love for this city, and coming back to lead the Pirata Group, which I founded, has filled me with a renewed sense of gratitude and determination.

As for what I'm looking forward to in Hong Kong's F&B industry in 2025, my personal forecast is a return to a sense of normalcy. The past few years have been turbulent, and the city is still finding its footing after the lifting of travel restrictions in 2023.

I'm hopeful that 2025 will bring a period of stability, where we can plan beyond just month-to-month and truly focus on the long-term future.

While it's difficult to predict the industry's trends without considering the broader socio-political events happening globally, as a humble restaurateur, I have a deep respect for Hong Kong and its resilient people. I'm confident that this city will regain its former glory, and I look forward to being a part of its future success.

Check out the full list of the F&B establishments under Pirata Group here.

Germaine Woon, Founder of The Foundry Asia

Germaine Woon, Founder of The Foundry Asia

The highlights for me this year were undoubtedly the travel opportunities and our incredible portfolio of clients. We have the privilege of representing extraordinary names like NARISAWA, Chef May Chow, and Beckaly Franks. This year, we represented clients across Sydney, Manila, Dubai, Shanghai, Seoul, and many more. Bringing my team along and giving them the chance to experience the F&B scene beyond Hong Kong was incredibly rewarding — it’s moments like these that make it all worthwhile.

One standout moment was transforming the iconic venue Ser Wong Fun into a vibrant canto disco with our sponsors. We also brought the majority of our APAC clients into Hong Kong during Asia's 50 Best Bars alongside our local portfolio. It felt like winning the lottery — every interaction felt like family, and that sense of community made the experience truly unforgettable.

Even though I’m now based in Singapore and constantly traveling, the F&B community in Hong Kong continues to feel like home. I’m looking forward to seeing more community-based collaborations and taking our clients on more APAC travels to explore new opportunities together.

Something I’ve observed and deeply value [is] food cultures that honor tradition while being thoughtfully reimagined. There’s a growing appreciation for simplicity — people want great food, rooted in authenticity, paired with genuine hospitality, and a memorable dining experience. I see this continuing to shape the industry in 2025.

Check out The Foundry Asia's website for more information.

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This Week's Events Across Asia View more

This Week's Events Across Asia

Asia/ Delish/ Reviews
Here Are Six Spring Delights to Try Across the Region
BABYMONSTER 1 Photo by sakura.co/Website

Spring season in Asia brings in an array of seasonal delights that celebrate renewal and fresh, delicate flavors. As nature shakes off the last bits of the bitter cold, markets start to fill up with tender greens, young bamboo shoots, and fragrant herbs incorporated in dishes that truly capture the essence of the season. 

From Sakura-themed desserts in Japan and fresh salads in Thailand to the seasonal banchan in South Korea and the light and savory dishes from China, here are some of our favorite spring dishes across Asia that reflect the region’s deep connection to nature and the ever-changing seasons. 

Chinese Spring Pancakes

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Also known as Chun Bing, Peking Duck Pancakes, or Mandarin Pancakes, these light and soft pancakes are traditional food for celebrating the beginning of spring and are an essential element of the classic Peking duck meal. 

It’s usually eaten with savory mains such as duck, bean sprout stir-fry, and Moo Shu Pork, alongside vegetable side dishes like cucumbers and spring onions folded inside them. They are made from wheat flower and water and are cooked in a steamer or a pan. These pancakes aren’t sweet like the Western stacks we know and love, but they sure make a fantastic base for our savory favorites! 

Som Tum

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Spring brings in fresh produce, and salads are the best way to enjoy them is at their most fresh form, so we just have to include one of our favorites!

Originally from Thailand, Som Tum can be enjoyed all year round, but it can be particularly refreshing during the spring months. Also known as Green Papaya salad, Som Tum is made of shredded papaya salad, tomatoes, green beans, and peanuts tossed in a tangy lime dressing consisting of lime juice, tamarind paste, fish sauce, and palm sugar. It’s bursting with sweet and sour flavors, a signature of Thai cuisine, and definitely a great appetizer or a meal on its own! 

This salad recipe also has variations, such as the Som Tum Mamuang, which is made from strips of green mango instead of papaya. It’s equally delicious and offers a tart and slightly crunchy base. 

Laksa Nyonya

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This dish is popular in Malaysian cuisine, described as the perfect blend of Malay and Chinese cuisine, creating something new and unique. 

Laksa Nyonya is basically a rice noodle dish made with a broth of coconut milk and spices, hard-boiled eggs, bean sprouts, tofu puffs, and a variety of seafood — usually shrimp or blood cockles. If you want a little kick, just a little chili paste on top would do the trick! 

The Peranakan people, who are the descendants of the first Chinese immigrants in Malaysia, introduced many traditional flavors to Malay cuisine, which gave birth to this dish. “Nyonya” is the term for Peranakan women and Peranakan cuisine. If you think about it, the name fits considering women are symbols of light and life — and so is spring! 

Nyonya is available all over Malaysia, with origins in Melaka. There, it’s merely dubbed as Melaka Laksa

Fresh Vietnamese Spring Rolls

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These traditional spring rolls are well-loved across the region and packed with fresh veggies, herbs, and slices of pork or shrimp. The dish’s contents often vary, with some having only vegetables or having thin rice noodles folded into thin rice paper, but one thing they all have in common is that it’s a refreshing meal perfect for the season!

The spring rolls are traditionally served with a sweet and savory peanut or hoisin sauce, but it all comes down to preference. There are a variety of sauces to choose from, such as nuoc cham, which is a Vietnamese fish sauce vinaigrette made from a combination of lime juice, fish sauce, garlic, sugar, and chili peppers. And speaking of chili, spicy lovers can also try dipping it in sweet and spicy chili sauce. 

Spring Namul

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Banchan is an essential part of a Korean meal. If you don’t know what banchan is, these are the small side dishes served alongside the mains. Namul is a traditional vegetable dish in South Korea that refers to a variety of green side dishes. These edible vegetables are served raw, blanched, fried, sautéed, or dried and are often seasoned with various condiments such as soy sauce, sesame oil, sesame seeds, vinegar, garlic, and gochujang (Korean spicy chili paste). The main point of namul, however, is for it to be seasoned lightly and allow the raw, fresh flavor of the vegetables to shine through. 

It's a great side dish for barbecues, serving as a palate cleanser that adds a bit of freshness to oily dishes like samgyupsal. Some of the most popular namul dishes include Sukju Namul (seasoned mung bean sprout dish), Sigeumchi Namul (Spinach side dish), Musaengchae (spicy radish dish), and Hobak Namul (Zucchini side dish). 

Sakura Mochi

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Spring is more than just fresh vegetables and savory pancakes, and we couldn’t miss the chance to add a sweet treat to this list. 

Mochi is a Japanese sweet rice cake and is popularly known in its ice cream and donut forms, which feature a variety of flavors and colors. In Japan, the arrival of spring is welcomed with a splash of pink as the delicate Sakura blooms (Cherry Blossoms) cover the cities in pink and white confetti-like petals. It’s a sight to behold, for sure, and to add to the excitement of the season, several merchants in Japan release Sakura-themed souvenirs and treats, including Sakura Mochi!

This traditional spring treat features a sweet glutinous rice cake filled with red bean paste wrapped in an edible pickled cherry blossom leaf. The Sakura scent mixes with the chewy and soft rice dessert (which is also light pink, btw!) and is the epitome of spring in every bite! 

You can find them in most convenience stores and supermarkets in Japan, and they are perfect to bring along your hanami (flower-viewing) picnics! There are also specialty stores that sell them, such as Chomeiji, a centuries-old confectionary founded by the father of Sakura mochi in 1717.  

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Asia/ Delish/ Happenings
S.Pellegrino Serves Up a Taste of Asia’s Culinary Future Ahead of SPYCA
S Pelligrino Luncheon 1 Photo by S. Pellegrino

On Mar. 25, 2025, S.Pellegrino brought the future of gastronomy to the table with an exclusive luncheon at the Michelin-starred Jungsik Seoul, ahead of the S.Pellegrino Young Chef Academy (SPYCA) 2024-25 Grand Finale

The event gathered top culinary talent — including young chefs, mentors, and judges — for a multi-course dining experience created by ten renowned chefs, and a lively panel discussion on how Asia is transforming into a global culinary powerhouse.

Now in its sixth edition, SPYCA’s journey began with 15 regional finals held between September 2024 and January 2025. The winners will head to Milan this October to compete for the title of the World’s Best Young Chef.

The luncheon celebrated not only their talent but also the collaborative spirit of the academy. The meal kicked off with multiple rounds of amuse-bouche by six senior chefs who previously served as SPYCA mentors and judges. 

Singapore’s Junior Sous Chef William Yee of Labyrinth, winner of the Acqua Panna Connection in Gastronomy Award, followed with a refined first course. Korea’s Jaeho Kim of Andaz Seoul Gangnam presented a soulful hot starter inspired by his family’s heritage. 

The spotlight then turned to Hong Kong’s Ardy Ferguson, who won the title Asia regional winner for his twist on the Indonesian dishes ‘Nasi Tumpeng and ‘Sate Padang,’ with Hong Kong-style duck. Guests at the luncheon were treated to an adaptation of this winning dish, Archipelago Celebration — which pays homage to his Indonesian roots while highlighting Hong Kong’s rich culinary landscape. 

The meal ended on a sweet note with a dessert by host chef and SPYCA Juror alumnus Jungsik Yim.

Richie Lin
Courtesy of S. Pellegrino

Reflecting on the young chefs’ creativity, SPYCA Asia Regional Judge Chef Richie Lin noted, “It won’t be long before they rise as global ambassadors of Asian cuisine.”

For more information on the grand finale, visit SPYCA on their official website, or Instagram and Facebook. 

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Asia/ Delish/ Happenings
Bangkok’s Gaggan is 2025’s Best Restaurant in Asia
Gaggan Photo by Gaggan Anand Restaurant/Facebook

All is fair in love and fine dining. Asia’s Top 50 Best Restaurants 2025 has finally been revealed, and Bangkok’s Gaggan reigns supreme in the region. 

Sponsored by S.Pellegrino & Acqua Panna, the prestigious ceremony was held in collaboration with host destination partners Ministry of Agriculture, Food and Rural Affairs (MAFRA) and the Seoul Metropolitan Government for the second consecutive year. The esteemed ranking showcases remarkable dining establishments from 16 cities across the region and is curated from votes by the Asia’s 50 Best Restaurants Academy made up of food writers and critics, chefs, restaurateurs, and regional culinary experts.  

Chef Gaggan Anand’s eponymous restaurant in Bangkok rose two spots from last year, now claiming the top position as The Best Restaurant in Asia

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After multiple iterations of his Bangkok restaurant, the celebrated chef unveiled a reimagined version of his culinary concept in a new location in late 2019. Four years later, the restaurant returned to the prestigious Asia’s 50 Best Restaurants list and has steadily risen to the top, reaffirming Chef Gaggan’s reputation for creative excellence and boundary-pushing gastronomy. 

Gaggan features a blend of progressive Indian cuisine with influences from Japan, France, and Thailand. It’s signature 20+ course menu is a masterful interplay of taste, texture and technique, and are presented with immersive, interactive elements that unfold like a theatrical performance enhanced by natural and biodynamic wine pairings, pyrotechnics, and even a playlist. Chef Gaggan’s 14-seat counter overlooks an open kitchen, which places guests at the heart of the creative process, ultimately transforming communal dining into an unforgettable experience.

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Bangkok and Tokyo lead the list with nine entries. Gaggan (No.1) is followed by Nusura, which retains its position at No. 6 as Chef Thitid ‘Ton’ Tassanakajohn pays homage to his heritage by putting a creative spin on ancient family recipes. Meanwhile, Potong ranks at No. 13 with its progressive Thai-Chinese cuisine from Chef-Owner Pichaya ‘Pam’ Soontornyanakij — winner of Asia’s Best Female Chef Award in 2024. 

Other notable entries from Bangkok are Sorn (No.16), Le Du (No. 20), and newbie Gaggan at Louis Vuitton (No. 31), which is a collaboration between Chef Gaggan’s creativity and the luxury high fashion brand. The restaurant’s Pastry Chef Dej Kewkacha was also awarded Asia’s Best Pastry Chef, sponsored by Valrhona, for his exquisite modern twist on classic desserts. There’s also Baan Tepa at No. 44 with Chef Chudaree ‘Tam’ Debhakam earning the title Asia’s Best Female Chef 2025. Lastly, educational restaurant Samrub Samrub Thai rounds up the list at No. 47.

Hong Kong takes seven spots this year, led by The Chairman at No. 2, which continues to redefine contemporary Cantonese cuisine. It’s followed by Wing at No. 3, with Chef-Owner Vicky Cheng securing the peer-voted Inedit Damm Chefs' Choice Award

Also standing for Hong Kong is Caprice (No. 18) which rose fourteen spots, while the Neighborhood ranks at No. 21. Mono secures a spot at No. 24 and Estro debuts at No. 32 where Naples-born Chef Antimo Maria Merone breathes new life into classic Neapolitan cuisine with a diverse wine cellar stocked with Italian selections. Completing the city’s representation on the list is Ando (No. 41), which offers a Spanish-Japanese fusion cuisine. 

Chudaree ‘Tam’ Debhakam
Photo from Instagram/@theworlds50best
Vicky Cheng
Photo from Instagram/@theworlds50best

Singapore also boasts seven entries on the list this year with Odette (No .7) clinching the title as The Best Restaurant in Singapore. The French fine dining by Chef Julien Royer has consistently ranked in the top 10 since 2017. Following closely is Les Amis at No. 28, Labyrinth (No. 37) with its modernized classic Singaporean dishes, Burnt Ends (No. 38), Meta (No. 39), Seroja (No. 40), and Euphoria (No. 48).

A notable rising star on the list is Macau’s Chef Tam's Seasons, which rose a remarkable 40 spots to No. 9 this year, winning the Highest Climber Award, sponsored by Lee Kum Kee. The restaurant in Wynn Palace showcases refined Cantonese cuisine with the finest seasonal produce amid opulent surroundings. 

The ceremony also awarded the late Margarita Forés, a celebrated culinary figure from the Philippines, with the Woodford Reserve Icon Award 2025.

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“This year’s ranking presents a remarkable tapestry of dining establishments across 16 cities, with seven new entries showcasing the exceptional talent and innovative spirit that define Asia’s culinary landscape,” said William Drew, Director of Content at Asia’s 50 Best Restaurants. 

“Heartfelt congratulations to all the featured restaurants, particularly Chef Gaggan Anand and his team at Gaggan, who have impressively secured the title of The Best Restaurant in Asia once again. Their commitment to culinary excellence and boundary-pushing gastronomy has firmly established them as a premier dining destination in the region.”

To see the complete list and individual awardees, click here.

Follow The World's 50 Best Restaurants on Facebook, X (Formerly Twitter), and Instagram for updates. 

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Asia/ Delish/ Reviews
National Cocktail Day: Where to Find the Best Cocktails in Asia
National Cocktail Day Photo by Wing Lei Bar

National Cocktail Day on March 24 is the perfect excuse to gather your friends to sip on some tipples and have a good time. Celebrate the day with perfectly crafted drinks from some of Asia's top bars.

Asia's vibrant bar scene offers some of the best cocktail experiences in the world. From Hong Kong's innovative mixology hubs to Bangkok's world-class speakeasies and Manila's hidden gems, there's no shortage of places across the continent to choose from. 

Continue reading as we highlight some of the top spots across the region for you! 

001 Bar, Hong Kong

Cocktail
001 / @001.hk

Tucked away behind an unmarked door in Tai Kwun, 001 is a hidden surprise in Hong Kong's cocktail scene. This intimate bar is known for its old-school décor and innovative cocktail menu

With a focus on quality ingredients and craftsmanship, this speakeasy continuously draws in cocktail lovers and connoisseurs. Some of its signature drinks include the iconic Earl Grey Marteani and seasonal drinks that are not always on their menu, such as the LAPHROAIG PROJECT- a smoky whisky-based cocktail.

Follow 001 Bar's Instagram for their latest updates. 

Sugarhall, Singapore

Cocktail
Sugarhall

Transport yourself to a tropical sunny beach at Sugarhall, a cocktail bar and restaurant in Singapore dedicated to showcasing the versatility of rum. The bar reopened in 2022 after a four year hiatus under the Jigger & Pony Group

Their Cocktail Getaway menu features a mix of classic rum-based cocktails and creative house creations, highlighting the Passion Fruit Daiquiri with 4 YO aged Bacardí rum and green tea and Iced Mojito with Diplomático Planas rum and sugarcane ice. 

Check out Sugarhall's website and Instagram to learn more. 

The Curator, Manila

Cocktail
The Curator / @thecurator_

Having awarded The Best Bar in the Philippines and No. 33 of Asia's 50 Best Bars in 2024 is The Curator, a highly regarded speciality coffee and cocktail bar in Manila. 

By day, The Curator runs as a coffee shop. By night, the bar transforms into a world-class cocktail bar crafting fun, high-quality cocktails. The cocktail menu focuses on premium ingredients and precise mixology techniques, featuring creative infusions and interesting flavor pairings

By bringing its Filippino hospitality and commitment to craftsmanship, The Curator is one of the bars you should not miss if you are stopping by Manila. 

Follow The Curator's Instagram to find out more. 

Lennon's, Bangkok

Cocktail
Lennon's, Rosewood

Located on the top floor of Rosewood Bangkok, Lennon's is a vinyl-inspired speakeasy-style bar. The bar features over 6,000 vinyl records, allowing guests to browse and request to play music of their choice. 

Lennon's elevates its cocktail program with its signature "Vinyl Menu," a nostalgic collection inspired by the defining sounds of the 1980s and 1990s. It features 12 signature cocktails where each drink is inspired by a legendary song, such as You Are The Sunshine of My Life by Stevie Wonder and Say My Name by Destiny's Child

Check out Lennon's website and Instagram for more details. 

Spiffy Dapper, Singapore

Cocktail
Spiffy Dapper / @spiffydapper

If you love bold, experimental drinks, Spiffy Dapper is the place for you. Located on River Valley Road in Singapore, the bar incorporates house-infused spirits, exotic ingredients, and unexpected flavor combinations

Some of their must-try cocktails are Vesper- a pandan-based drink with dill oil and pickled cucumber and Dew Dropper- a plum-infused gin cocktail with lemongrass and shiso leaf. The Smash Burger by Wicked Goods Singapore are not to be missed as well!  

Other than their cocktails, The Spiffy Dapper is also recognized for its gin collection. They also offer a Gin & Tonic workshop for those who want to perfect their G&T craft! 

Visit Spiffy Dapper's website and Instagram for more information. 

Dio Cafe Bar, Hong Kong

Cocktail
Dio Cafe Bar / @dio.cafebar

Dio Cafe Bar is a cozy, stylish cocktail bar in Central and West Kowloon of Hong Kong, known for its Cantonese-inspired drinks. Staying true to its name, Dio operates as a cafe during the day and a speakeasy-style bar at night. 

Signature cocktails at Dio highlight unique flavor pairings and Asian-inspired ingredients, which often also complements the seasonality of the year. Some highlights include Yellow Wine Crab Sour- a cocktail created based on the famous Chinese Shaoxing wine and Typhoon Shelter-style Shrimp cocktail, inspired by the iconic Typhoon Shelter stir-fry seasoning.  

Connect with Dio Cafe Bar's Instagram for more details. 

Wing Lei Bar, Macau

Cocktail
Wing Lei Bar

Wing Lei Bar at Wynn Palace Hotel in Macau has recently undergone a transformation, redefining the hotel bar experience with a refreshed look and cocktail program, spearheaded by Head Mixologist Mark Lloyd

Debuted on March 12, the bar's cocktail menu showcases 12 reimagined classics on four classic cocktail styles (sours, stirred, classics, and alternatini) using handcrafted infusions and repurposed ingredients from the hotel. For those looking for something specific, a bespoke experience is also available through the mixologist's unique four-question approach

Visit Wing Lei Bar's Instagram for more details.

The Back Room, Manila

Cocktail
The Back Room / @backroomph

Hidden within Shangri-La The Fort, The Back Room is a 1920s-inspired speakeasy in Manila, decorated in sophisticated, Prohibition-era aesthetics. This bar specializes in gin-based cocktails and also features an extensive collection of spirits, including its in-house distilled Bee's Knees gin that is made out of five key ingredients native to the Philippines such as dalandan, malunggay, manzanilla, sampaguita, and luyang dilaw.

The Back Room's menu highlights reimagined classics and seasonal innovations, including The Vault- a cocktail made with their Bee's Knees gin with tamarind and green mango reduction and Mezcales 1619 that is crafted with Mezcal, kimchi, and lemon sherbet. 

Learn more about The Back Room through their website and Instagram

Penrose, Kuala Lumpur

Interior
Penrose

Opened in 2022, Penrose is a cocktail bar that quickly become a favorite amongst locals and expats both as they were awarded No. 8 of Asia's 50 Best Bars in 2024, while earning the Nikka Highest Climber Award for its rise in rankings. 

The bar's philosophy centers on five different principles: alcohol, flavour, taste, body and dilution, resulting in a mneu that is both elevated and thoughtful. Some of their signature cocktails include Ume Fuji- a Japanese highball and Rum Musa- a rum-based sour. 

Visit Penrose's Instagram for more information! 

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Asia/ Delish/ Happenings
Starbucks and Peanuts Brew Up Kindness with New Snoopy-Themed Collection
Starbucks joe Photo by Starbucks Asia Pacific

Starbucks and Peanuts are joining hands for a feel-good collaboration that celebrates kindness, coffee, and community. Starting Mar. 27, 2025, Starbucks stores across the Asia-Pacific will roll out an exclusive collection, featuring Peanuts gang and a new Snoopy persona, Joe Kind Snoopy. These special-edition drinks and adorable merchandise are available exclusively at Starbucks.

On the menu are three Peanuts-inspired beverages, each topped with a Joe Kind Snoopy chocolate. Sip on the Joe Kind Snoopy Chocolate and Caramel Oatmilk Frappuccino® Blended Beverage, a soothing blend of chocolate, caramel, and vanilla, or opt for the Joe Kind Snoopy Chocolate and Caramel Oatmilk Latte and Iced Chocolate and Caramel Latte, both drizzled with rich caramel and chocolate over a smooth espresso base — perfect for sharing with a friend.

Frappucino
Courtesy of Starbucks Asia Pacific

The limited-edition merchandise line is just as charming, highlighting affectionate moments between the Peanuts gang and Joe Kind Snoopy in the form of reusable cups, tumblers, ceramic mugs, and tote bags adorned with Snoopy, Woodstock, and uplifting messages that inspire small acts of kindness. For a personal touch, customize your own clothing or bags with Starbucks' newly released Peanuts Joe Kind Snoopy Patch Collection.

Tote bag
Courtesy of Starbucks Asia Pacific

Timed to coincide with Starbucks’ annual Global Month of Good in April, the collaboration encourages simple gestures that spark joy — whether it’s sharing a coffee or offering a smile. 

Throughout the month, Starbucks partners (employees) will volunteer with local nonprofits, with the company donating 100 meals to local beneficiaries for every volunteer hour spent on hunger relief efforts.

The Peanuts x Starbucks collab is a sweet reminder that kindness never goes out of style. To celebrate this, Starbucks has whipped up a delightful Spotify playlist packed with classic Peanuts tunes and feel-good songs that celebrate togetherness and community. You can dive into the playlist here

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For more information, visit Starbucks on their website, Instagram, Facebook, and X (Formerly Twitter).

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Asia/ Delish/ Happenings
2025 Top 50 Best Pizzerias in the Asia-Pacific Region Revealed!
Pizza Photo by ANTO Pizza E Aperitivi

Looking for the best slice? The 50 Top Pizza list has just been revealed, ranking the best pizzerias in the Asia-Pacific region. This year, Tokyo takes the crown as it takes the top two spots on the list!

The ceremony was held last Mar. 10, 2025 at the Istituto Italiano di Cultura in Tokyo, where The Pizza Bar on 38th took first place for 50 Top Pizza Asia – Pacific 2025. Fun fact: It’s also the smallest pizzeria in the world, with only eight seats, and is led by Daniele Cason, executive chef of the Mandarin Oriental in Tokyo

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Second place was awarded to RistoPizza by Napoli sta ca by Giuseppe Errichiello in the Azabudai Hills Store in Tokyo, and closing the podium was Fiata by Salvatore Fiata from Hong Kong.

Two Southeast Asian cities took fourth and fifth place: Massilia in Bangkok, led by Luca Appino and Michele Fernando, and Crosta in Manila by Ingga S. Cabangon Chua, Thomas Woudwyk, and Yuichi Ito. The Philippine pizzeria shared the spot with Melbourne-based SHOP225 by Lorenzo Tro. 

chef Giuseppe Errichiello
Photo from Instagram/@50toppizza
chef Salvatore Fiata
Photo from Instagram/@50toppizza
chefs Luca Appino and Michele Fernando
Photo from Instagram/@50toppizza
chefs Ingga S. Cabangon Chua, Thomas Woudwyk, and Yuichi Ito
Photo from Instagram/@50toppizza

Singapore and Hong Kong were deemed emerging destinations on the pizza map with ANTO by Master Pizzaiolo Antonio Brancato ranking 13th and was given the Monte Bussan Award, also known as “One to Watch 2025.” Meanwhile, Hong Kong has four pizzerias, making it one of the most represented cities on the list, followed by Bangkok and Manila with three.

Other notable special awards include the Best Fried Food (Il Fritturista – Oleificio Zucchi Award) which was given to Singapore’s Fortuna; the Pizza of the Year (Latteria Sorrentina Award) for Norma not Normal by Massilia in Bangkok; the Best Dessert List (Latteria San Salvatore Award) given to L’OLIVA in Bangkok; and the Best Cocktail List (Sei Bellissimi Award) which was awarded to Hong Kong’s Fiata by Salvatore Fiata. 

The top 13 pizzerias automatically earn a spot among the 100 Best Pizzerias in the World and will be attending the Teatro Mercadante event in Naples on Sept. 8, 2025. You can view the complete list here.

Awarded globally and regionally, the 50 Top Pizza list is like the Michelin Guide of pizzerias. It was founded by a group of Italian journalists in 2017 to celebrate the very best pizzas. In Italy, pizzas are an integral part of social gatherings and is a food beloved by many that requires excellent techniques and skills, as well as enduring patience and dedication to achieve the right consistency of dough and ingredients for the perfect bite. The guide is released annually based on “pizza inspectors’” assessment.

2025’s highly followed awards ceremony was broadcast live on the network’s social media channels and was presented by Imma Romano and welcomed by His Excellency Gianluigi Benedetti, Ambassador of Italy in Japan. The next ceremony will take place on Apr. 10, 2025 in Brazil, which will recognize the best pizzerias of the year in Latin America. 

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For updates, stay tuned on their website, Facebook, and Instagram pages. 

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Asia/ Delish/ Happenings
Asia’s 50 Best Restaurants Awards Returns to Seoul on Mar. 25
Photo 1 Photo by GHC Asia

It’s the time of the year again. Asia’s 50 Best Restaurants Awards 2025, sponsored by S.Pellegrino & Acqua Panna, will be unveiling the finest dining experiences in the region at the highly anticipated ceremony in Seoul on Mar. 25

Ahead of the official countdown and ceremony, a series of exclusive dining events hosted at Seoul’s top restaurants will take place from Mar. 22 to 26. The line-up for the 50 Best Signature Sessions features renowned chefs from across the globe, including both past award winners and rising stars, who will collaborate with some of the capital’s most exquisite restaurants to offer one-time-only dining experiences. 

Some participating restaurants currently ranked on Asia’s 50 Best Restaurants 2024 list include The Chairman (No. 4), Sorn (No. 11), Mingles (No. 13), Baan Tepa (No. 42), Chef Tam's Seasons (No. 49), Born & Bred (No. 64), and Alla Prima (No. 91). Additionally, Boragó which is currently ranked 29th on the World’s Best 50 Restaurants 2024 list is also included in the line-up.  

The exciting sessions will offer special menus that celebrate a dynamic exchange of culinary perspectives, showcasing the creativity, craftsmanship, and passion that define each partnership. 

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Reservations for all the experiences will open at 3 PM (Seoul time) on Mar. 6 via Catch Table. This event is a rare opportunity to witness collaborations between international and local talent, so guests are highly encouraged to book early as there is limited seating available.

Here’s the complete line-up of experiences you can look forward to: 

Born & Bred x Chef Tam's Seasons

Chef
Chef Tam Kwok Fung | Photo from GHC Asia

Date: Mar. 22 (Dinner)

Hosting Restaurant: Born & Bred

Host Chef: Kyung Hwan Min

Featured Restaurant: Chef Tam's Seasons

Featured Chef: Tam Kwok Fung

Evett x Boragó

Dining hall
Evett Restaurant | Photo from GHC Asia

Date: Mar. 23 (Dinner)

Hosting Restaurant: Evett

Host Chef: Joseph Lidgerwood

Featured Restaurant: Boragó

Featured Chef: Rodolfo Guzmán

Mingles x The Chairman x Sorn x Alla Prima

chefs
The Chairman Restaurant | Photo from GHC Asia

Date: Mar. 23 (Dinner) 

Hosting Restaurant: Mingles

Host Chef: Mingoo Kang

Featured Restaurant:  The Chairman x Sorn x Alla Prima

Featured Chef: Danny Yip, Kwok Keung Tung, Supaksorn ‘Ice’ Jongsiri, and Kim Jin-hyuk

Soul x Baan Tepa

Chef
Chefs Hee Eun Kim, Daehyun Yoon, and Chudaree ‘Tam’ Debhakam | Photo from Website/theworlds50best.com

Date: Mar. 24 (Lunch)

Hosting Restaurant: Soul

Host Chefs: Hee Eun Kim and Daehyun Yoon

Featured Restaurant: Baan Tepa

Featured Chef: Chudaree ‘Tam’ Debhakam

For more information, click here. You can also follow along World’s 50 Best on Facebook, X (Formerly Twitter), and Instagram for updates. 

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