"Rank: #1 "While Chinese cookery is often wedded to longstanding recipes from the past, The Chairman follows an original ingredient-driven – and concept-inspired – path. Traditional skills shape carefully sourced seasonal ingredients, but ultimately yield wholly new contemporary Cantonese dishes. The explosive result has earned The Chairman the No.1 spot in Asia’s 50 Best Restaurants 2021, winning the joint honours of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna – a first for a Hong Kong restaurant – and The Best Restaurant in China."

"Rank: #15 "Originally set up in 2014 by chef trio Richie Lin, Long Xiong and Kai Ward, Mume is now solely run by Lin. Born in Hong Kong, the chef moved to Sydney and met Ward while working at Quay. He later headed to Copenhagen, where he met Noma stagiaire and future co-founder Xiong."

"Rank: #16 "Vicky Cheng spent three years at New York’s iconic French fine dining haunt Restaurant Daniel before relocating home to Hong Kong and heading up operations for Liberty Exchange restaurant group, overseeing food for three establishments."

"Rank: #17 "Despite sitting amid the flamboyant antique shops and art galleries of Hollywood Road, Neighborhood is as discreet as they come. Found in a little courtyard, this French-Italian restaurant comes courtesy of restaurateur David Lai and serves food that resonates with simplicity and style. The restaurant is Lai’s magnum opus."

"Rank: #21 "Chef André Chiang wowed diners for eight years at Restaurant André in Singapore before closing it in February 2018, since when he has refocused more on his birth country, Taiwan. Since its opening in late 2014, 60-cover Raw has become one of the hottest spots in Taipei, with striking interior design and an innovative menu."

"Rank: #24 "A spin-off from Asia’s 50 Best top-ten mainstay Florilège, Logy celebrates local Taiwanese ingredients while remaining true to the roots of its Tokyo sister. A fixed-price tasting menu changes regularly, but the chawanmushi (an egg custard traditionally found in Japan) with crab and wild celery sorbet in a hot beef consommé has become something of a signature."

"Rank: #25 "Named after the bulbous European oyster traditionally found in Brittany, Belon mixes the vibrancy of the Hong Kong strip with a bustling Parisian bistro in the Soho district. Using an array of fine local ingredients, Belon showcases pared-back technique, with former Coi and The Fat Duck chef Matthew Kirkley newly at the helm. After making its debut in the Asia’s 50 Best Restaurants list in 2018, Belon was the Highest Climber 2019, rising 25 places to No.15."

"Rank: #26 "Opened in 2017, JL Studio marries South-East Asian flavours and spices with the best of fresh Taiwanese ingredients. Traditional Singaporean dishes are deconstructed and reinvented in modern form, with fresh flavours, creative presentations and unique twists. In 2019, JL Studio received the One To Watch Award."

"Rank: #28 "Caprice is destination dining that’s worth getting dressed-up for. A glass-floored catwalk, dazzling crystal chandeliers, panoramic harbour views and smooth service from a fleet of immaculately groomed staff make every meal a memorable occasion."

"Rank: #33 "Award-winning chef Umberto Bombana opened 8½ Otto e Mezzo Bombana after the closure in 2008 of Toscana and The Ritz Carlton Hong Kong, where he had worked since 1993. The restaurant was awarded two Michelin stars after just 11 months of opening, and quickly achieved further critical acclaim. But its appeal goes beyond its outstanding Italian food, and in 2019 8 ½ Otto e Mezzo Bombana was also recognised with the Art of Hospitality Award."

"Rank: #37 "After a four-month closure, Amber reopened in May 2019 with a stunning new dining room featuring undulating curves and a bright new culinary philosophy that favours the essence and truth of each ingredient. The menu caters easily to dietary needs with every dish dairy- and gluten-free and low in salt and sugar."

"Rank: #38 "Pure, simple and seasonal is the mantra of chef-patron Hideaki Sato. Produce comes first, with beautifully pared-back yet technically brilliant dishes that coax the most out of every ingredient."

"Rank: #44 "Within a few months of opening in late 2019, Mono morphed from contemporary French restaurant to champion of new Latin American cuisine. Born in Venezuela, of Colombian, Argentinian and Italian heritage, chef Ricardo Chaneton delivers a thrilling take on the food of his home continent."

"Rank: #45 "An offshoot of legendary Japanese chef Seiji Yamamoto’s flagship Nihonryori RyuGin, Shoun RyuGin specialises in kaiseki crafted not with Japanese but Taiwanese produce."

"Rank: #47 "This restaurant in the Four Seasons Hotel was the first Chinese restaurant to be awarded three Michelin stars. Its runaway success was a result of its fresh look at local cuisine, combined with the jaw-slackening views of Victoria Harbour."

"Rank: #48 "A steady stream of elegant Cantonese dishes arrive in an opulent gold-laced setting, celebrating the history of southern Chinese cuisine. The feast will always feature dim sum, seafood-focused small plates and groaning sharing platters."

"Rank: #50 "Chef Tam Kwok Fung has long served as one of the world’s leading authorities on refined Cantonese cuisine, earning two Michelin stars for Jade Dragon in Macau’s City of Dreams hotel complex. In 2018, the chef relocated to Wynn’s Wing Lei Palace, finding a luxurious new home for his signature refined, product-focused Chinese cookery."