Asia's 50 Best Restaurants was launched in 2013 to celebrate gastronomy across the region and to provide diners around the globe with local insight and culinary recommendations.
The ninth edition of the list was announced on Thursday, 25th March 2021 via a virtual awards ceremony. Given the pandemic’s devastating impact on the region’s restaurant scene, 50 Best’s role in helping to boost the recovery of the sector is more important than ever. The publication of this year’s list – along with the 51-100 list and the unranked Essence of Asia collection – is part of an overall drive to support the region’s restaurant scene by recognising and promoting as many great restaurants as possible across Asia.
The Asia's 50 Best Restaurants list is created by the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene. Asia's 50 Best Restaurants takes in six voting regions: India & Subcontinent; South-East Asia – South; South-East Asia – North; Hong Kong, Taiwan & Macau; mainland China & Korea; Japan. Read more about the voting process and the Academy.
The Asia's 50 Best Restaurants list is published by William Reed Business Media, which also publishes The World's 50 Best Restaurants, launched in 2002, and Latin America's 50 Best Restaurants, launched in 2013.
In May 2020, 50 Best – the organisation behind Asia’s 50 Best Restaurants, Latin America’s 50 Best Restaurants and The World’s 50 Best Restaurants – launched the programme 50 Best for Recovery: Supporting restaurants worldwide in partnership with S.Pellegrino & Acqua Panna. Its aim is to provide tangible financial relief for the industry, as well as to offer helpful resources for restaurant businesses as they emerge from the coronavirus pandemic and seek actionable advice and support. Read more about our response to the Covid-19 crisis and visit our Recovery Hub.
As gastro-tourism rose in popularity, Asia’s 50 Best Restaurants earned its legitimacy as a compass for fledgling gourmets, unveiling up-and-coming chefs and culinary trends and showcasing the subtlety and complexity of various cuisines from around the region – with many more still to discover.