Tables Worth Every Mile

You will want to dine here! These seven places are doing great things with food. Both inside and outside of the restaurants, these places also push the envelope of traditional dining with space and boldness. You may feel inclined to book a flight to enjoy these wonderful dining experiences!

Jin Ting Wan — Singapore

Level 55, Marina Bay Sands • Cantonese Fine Dining • ~S$220++ per person • TripAdvisor 4.5/5

Highest dining in Singapore Chef Albert Li S$198 tasting menu

This bay is called the Golden Dragonfly Bay, and once you reach Marina Bay Sands level 55, you will see why they chose such a poetic name. Looking at the view of Singapore’s skyline on one side and the view of the open sea on the other, you will forget both when you take your first bite.

Executive Chef Albert Li has been creating recipes using the food traditions from Guangdong (Shunde, Teochew and Hakka) for over 20 years, and the menu is a blend of honouring those traditions while also being creative and innovative. The braised Angus short rib, wrapped in straw and served with wagyu, is a dish you will talk about for weeks. The dim sum, shaped like little red handbags, is a type of dish that you will photograph!

At 162 seats in the restaurant, you also have a beautiful dining room that was created by AvroKO and features the same blue and gold colours used in the Song Dynasty. This restaurant could be considered one very large, fancy jewellery box!

The dinner tasting menu is S$198 per person, with an additional cost of S$98 per person for tea or wine. In addition to this being one of the largest collections of Chinese fine wines in Singapore, it has a very special programme for teas run by Head Tea Master Jacky Zhao Gang.

Bonheur by Matt Abé — London

43 Upper Brook Street, Mayfair • Modern French • Journey menu: £195 • 2 Michelin Stars (Feb 2026)

2 Michelin Stars in 3 months
Former Le Gavroche site Opened Nov 2025

Bonheur is the French word for happiness. For Matt Abé, it only took him three months from the night his restaurant opened to get his first two Michelin stars – by any measure,e this is a happy story. Matt Abé has been the executive chef at Restaurant Gordon Ramsay for over 10 years, during which time he has held three Michelin stars. Now he has opened his own restaurant in the basement of the same Mayfair building that was at one time the location of the first three-star Michelin-rated restaurant in Britain – Le Gavroche. Heavy comparison, light touch.

The new restaurant has been completely redesigned with yellow leather tops on the tables, horsehair-covered walls, floral art installations and 90s music playing comfortably in the background. The food, on the other hand, has been prepared with a high level of professionalism in all aspects. Celery Royal with Caviar and Toasted Hazelnuts was one of his dishes. Another was quail blanquette with black garlic. One more was a hand-dived scallop with a superbly seasoned citrus butter, which received a separate mention in the Michelin Report. The Journey menu is priced at £195 for a five-course experience, while the Dream menu will cost you more as you get seven courses. Plus, the chef’s table only seats 6 people!

Nisaba — New Delhi

Humayun’s Tomb Museum Complex, Nizamuddin • Global Indian • À la carte • Opened Jan 2026.

Chef Manish Mehrotra UNESCO World Heritage setting 120+ seats

As the first solo venture of award-winning Indian chef Manish Mehrotra, who has put Indian Accent on the World’s 50 Best Restaurants list for nine years straight, you can be sure the culinary world had its eyes on this talented chef when he opened his own restaurant.

Nisaba, named after the Sumerian goddess of grain and the mother of all gods and goddesses, is located one floor above the 16th-century UNESCO World Heritage Site of Humayun’s Tomb, in Nizamuddin, Delhi; so you have the great privilege of eating above one of the most historic sites in the world!

Mehrotra describes his cooking style as ‘global Indian’; there are no tasting menus, foams, or theatrics, only simple, honest, down-to-earth food, rooted in the dhaba (roadside food stall) and street vendor culture of India, and prepared with the utmost humility and professional confidence, reflective of a chef operating at the peak of his craft.

Examples of his dishes include mini samosas (/~200) on Moradabadi dal with buknu masala; Belgian pork ribs (/-1,300) with mango chunda and pit-roasted pineapple curry (/-925) with set dosa, all of which have elevated vegetarian food preparation to a level that can only be described as a ‘masterclass’.

And finally, if you were looking for dessert inspiration, check out the treacle tart (/-200) with Gurgaon doda barfi and pecan ice cream, which is quintessentially the type of dessert that Mehrotra serves at his own home when he is cooking for himself.

Interiors by Via Design in soft greens and beige, a cocktail bar built for lingering, and wines at prices that make you like the place more. Chef Mehrotra visits almost every table.

World’s Best

SoNoMa by SingleThread — Kyoto

Capella Kyoto, Miyagawa-cho • Japanese-Californian • 12-seat counter • Opened March 2026

SingleThread: 3 Michelin Stars + La Liste #1 in the World Chef Keita Tominaga Geisha district, Kyoto

SoNoMa is inspired by the flavours of California and the culture of Kyoto. The chefs of SoNoMa, the Connaughton family — chef Kyle and farmer Katina — have spent some time in Japan and have achieved three Michelin stars and been awarded the number one restaurant in the world by La Liste, all at their farm-restaurant in Sonoma County. SoNoMa Kyoto opened in late March 2026, situated within the historic Miyagawa-cho geisha district at Capella Kyoto.

The 12-seat counter is a place to reflect and where Kyoto’s cultural heritage and SingleThread come together, creating the shared experience of seasonality, craftsmanship, and sense of place. In terms of food, SoNoMa’s menu is hyper-seasonal and comprises primarily Kyoto-sourced ingredients with some Californian influences like the heirloom tomatoes, olive oil from SingleThread Farm, and hibiscus. Reports indicate that the three-part dessert, which pays tribute to the honey-producing farms in the village of Ohara in the northern mountains of Kyoto, is stunning. Be sure to make your reservations early because this restaurant is expected to sell out quickly.

“Everything has to be authentic and grounded in Kyoto, but always with a California perspective.” — Kyle Connaughton

Potong — Bangkok

422 Vanich 1 Road, Yaowarat (Chinatown) • Progressive Thai-Chinese • 1 Michelin Star • Asia’s 50 Best #13 (2025)

World’s Best Female Chef 2025 Asia’s Best Female Chef 2024 Century-old apothecary building

Chef Pam Soontornyanakij, 35, continues to win accolades with several Michelin Stars and ‘Opening of the Year’ — with the chef being named ‘Viasia’s Best Female Chef’ in 2024 and then recognised as the World’s Best Female Chef in 2025 — the first female chef to achieve this honour for her Thai restaurant located in a seven-floor turn-of-the-century Sino-Portuguese building.

The food is as much a part of the overall experience of visiting this restaurant as the building itself. The five-storey building, which has served as Chef Pam’s family’s business for nearly 100 years (since 1910) and is home to a Chinese herbal medicine shop, slowly unfolds, allowing guests to see and experience everything from a ‘speakeasy meets laboratory’ lounge on the ground level to the dining room upstairs to the Opium Bar located on the fourth and fifth floors.

The restaurant’s 5 Elements theme is present in all of Chef Pam’s cooking, and all of her courses are based upon elements of Fire, Water, Earth, Metal and Wood and are used to influence her culinary direction and presentation of food to all guests in her world-class restaurant. Potong entered the top 13 on Asia’s 50 Best Restaurants in 2025 with the highest new entry award. Reservations are taken with true importance, and anyone who travels the globe to experience Potong will not leave disappointed.

Alchemist — Copenhagen

Refshalevej 173C, Refshaleøen • Holistic Cuisine • 2 Michelin Stars + Green Star • World’s 50 Best #5 (2025)

5 World’s 50 Best 2025
1 OAD Europe 2024 & 2025
50 courses, ~7 hours

Technically speaking, you could call Alchemist a restaurant, but it would be missing the essence of what it is. Chef Rasmus Munk has created something he calls Holistic Cuisine, combining elements of flavour, storytelling, performance, and activism into a 50-course meal from start to finish (lasting about 7 hours) in several different rooms in a former Royal Danish Theatre (now a converted building) located on Copenhagen’s post-industrial (Refshaleøen) peninsula. It was named 5th in the World’s 50 Best Restaurants 2025 and has been #1 on the Opinionated About Dining European list for the last 2 years.

Each of the 50 Impacts is divided into 5 Acts. Diners move through a planetarium dome, art installations, and intimate settings while recalibrating their senses before the next course arrives (food). The cooking also involves ways in which the chefs engage with sustainability, global food infrastructures, and human consumption in ways the average chef would only discuss in a panel environment.

In short, Chef Rasmus Munk has developed 2 patents: one for an enzyme developed by his team and the other for a special chocolate designed to reduce dependence on child labour in cocoa commodities. So, in short, he is not joking with you. Plan on booking 3-4 months in advance; there is no dress code, but have an open mind.

logy — Taipei

Da’an District, Taipei • Contemporary Asian • 2 Michelin Stars • Asia’s 50 Best: #22
2 Michelin Stars since 2020 Chef Ryogo Tahara 10+ course omakase, bimonthly menu

The term “logy” has two meanings, one being that it ends in “-logy” (as in the study of) and the other being that “roji”, or alley in Japanese, references the hidden location of the restaurant within Da’an District. Logy is a sibling of Florilège in Tokyo and serves an omakase comprised of 10+ courses that incorporate both Taiwanese and Japanese fine dining Kyoto cuisine into very creative and original dishes.

Chef Ryogo Tahara relocated to Taipei, Taiwan, in 2018 from Hokkaido, Japan, with very few resources (no previous reputation and no brand) and opened Logy 3 months after his relocation; within one year, he received a Michelin star, and two years after that, he received another. Each omakase offered at Logy changes bi-monthly; certain dishes are signature items.

For example, the chawanmushi is an example of an entire meal contained in one bowl (Japanese technique, Taiwanese ingredients, European design, and Asian soul), as it consists of a silky egg custard with a piece of mud crab and a scoop of angelica ice cream served hot with a side of hot consommé poured over the dish at the table.

Other examples include crispy eel with chocolate sauce and green Sichuan pepper and lamb topped with a 17-18 spice mole sauce. Kevin Lu, head sommelier at Logy and the first Master Sommelier in Taiwan, has created a wine list worthy of its own discussion. Getting a table requires the patience of someone who has been burned before and the persistence of someone who hasn’t given up.

All restaurants accept reservations online. Potong, Logy, SoNoMa, and Alchemist book out weeks to months ahead — if you’re planning travel, work backwards from the reservation, not the flights.