Cover One of the highlights of the Tatler Best 2025 event was the canapés created by top chefs from 34 top restaurants.
One of the highlights of the Tatler Best 2025 event was the canapés created by top chefs from 34 top restaurants.
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The top 34 restaurants in the Tatler Best 2025 event
It was a perfect end to two nights of celebration for the Tatler Best 2025, which honoured the best bars, restaurants and hotels in Asia Pacific and the Middle East, attracting entries from across the hospitality industry, dignitaries and the Tatler community. Aside from the prestigious awards, and exciting performances across both evenings, the highlight of the event was the Canapé menu, a selection of specially crafted canapés by chefs from 34 of Asia’s top restaurants, served to a discerning audience of foodies known for their passion for fine dining and exquisite presentation. It was a key highlight that truly made the Tatler Best 2025 experience complete.
In case you missed it: Master of Colours: three of Asia’s best chefs create exclusive menus for The Macallan’s inaugural dining series
The event gathered together the top 34 restaurants as follows:
Acqua
The Memories of Pizza menu, created by Chef Alessandro Frau, features a classic Italian dish: a crispy pizza topped with tomatoes, mozzarella, Sicilian oregano and basil.
Above "The Memories of Pizza" created by Chef Alessandro Frau from Acqua.
Above "Memories of Pizza" from Acqua
"The Memories of Pizza" created by Chef Alessandro Frau from Acqua.
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Baba Lee
Two dishes are beautifully offered: Achar Tartlets, a spicy vegetable salad topped with peanuts, sesame seeds and carrot gel, and Gula Bomb, a pastry filled with Gula Malacca mousse and coffee.
Chefs from Baba Lee
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Cadence & Caper by Dan Bark
Chef Dan Bark serves up a highly acclaimed Truffle Toast , a brioche toast topped with truffle cheese, Parmesan and grated truffle, giving off a deliciously aromatic flavor.
Above Cadence & Caper by Dan Bark serves Truffle Toast, a brioche bread topped with truffle cheese, Parmesan and grated truffle.
Above Chef Dan Bark from Cadence & Caper by Dan Bark
Cadence & Caper by Dan Bark serves Truffle Toast, a brioche bread topped with truffle cheese, Parmesan and grated truffle.
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Castello di Bellagio
Serving an Italian menu such as Butterfly Ravioli , Chef Beam creates homemade ravioli stuffed with crab claw meat and crab roe from the Thai sea, topped with a rich crab sauce.
In case you missed it: Pizza Revolution: why this Italian classic remains Singapore’s most enduring obsession
Above "Butterfly Ravioli" Homemade ravioli stuffed with crab claw meat and crab roe from the Thai sea, topped with a rich crab sauce.
Above The chefs from Castello di Bellagio
"Butterfly Ravioli" Homemade ravioli stuffed with crab claw meat and crab roe from the Thai sea, topped with a rich crab sauce.
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Chai Jia Chai
The Trio of Taiwanese Sausage offers three types of sausages with their smooth and flavorful flavors blended together, and The Alchemy of Nightfall , a classic from Chef Lu Wei, offers the familiar flavors of tofu, eggs, and spiced soy sauce.
Chai Jia Chai with 2 menus: "Trio of Taiwanese Sausage" and "The Alchemy of Nightfall"
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FishHouse Restaurant & Bar
Celebrate the taste of the sea with FishHouse Red Tuna with Samui Sea Salt. Crispy cones sprinkled with Samui sea salt, filled with diced tuna, avocado and Nam Dok Mai mango salsa. A little twist that adds a sweet and refreshing aroma.
FishHouse Restaurant & Bar presents the taste of the sea with FishHouse Red Tuna with Samui Sea Salt.
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Gluttony by The Sin
Led by Chef Tong-Yutthachak Saengsastra, the team presents the Sesame and Pumpkin Seed Biscuits with Manchego Cheese Cream menu, using Manchego cheese to create a new menu, reflecting the love of using ingredients from Spain.
Above Gluttony by The Sin's "Sesame and Pumpkin Seed Biscuits with Manchego Cheese Cream", a new menu created with Manchego cheese.
Gluttony by The Sin's "Sesame and Pumpkin Seed Biscuits with Manchego Cheese Cream", a new menu created with Manchego cheese.
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Indus
Tikka Tango Chaat is served, charcoal-grilled tandoori chicken seasoned with spices and fresh lemon, finished with Tango Espoma and crispy Indian rice noodles.
Indus serves "Tikka Tango Chaat", tandoori charcoal-grilled chicken seasoned with spices and fresh lemon.
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K by Vicky Cheng
The freshness of the shrimp dish is highlighted by the selection of the finest Ama Ebi, meticulously cooked in Teochew chili sauce, giving it a smooth, sweet, refreshing and fragrant taste in the Chiu Chow Style Raw Ama Ebi.
Above The chefs from K by Vicky Cheng
Above Premium shrimps are delicately cooked in a Teochew chilli sauce, giving it a mild, sweet and fragrant flavour in "Chiu Chow Style Raw Ama Ebi."
The chefs from K by Vicky Cheng
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L'éléphant
Enter the Black Garlic & Beetroot Tartlets contest with black garlic mousse with hazelnuts, carrots, green beans and beetroot. This vegetarian dish is full of rich and flavorful flavors that are second to none.
"Black Garlic & Beetroot Tartlets" - black garlic mousse with hazelnuts, carrots, green beans and beetroot from L'éléphant
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Le Du Kaan
Serving a menu of Sour Curry with Shrimp and Acacia Flowers , using marinated shrimp and a hearty soup in the southern style with sour curry sauce, palm kernels and acacia flowers.
Another impressive canape from Le Du Kaan
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NamSu & Rangoon Tea House
Comes with two dishes: Laphet Tartlet, Burmese tea leaves marinated with crispy peas, lime, chilli and tomato, and Smoked Shan Risotto Croquettes , crispy croquettes with tomato puree, red chilli and peanut sauce.
NamSu & Rangoon Tea House presents "Laphet Tartlet" - a Burmese tea leaf marinated with crispy peas, lime, chili and tomatoes.
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Penthouse Bar + Grill at Park Hyatt Bangkok
Featuring Char-grilled Fremantle Octopus , squid grilled over a charcoal grill, served with cauliflower, chorizo, almonds and rosemary tart.
Canape served by Penthouse Bar + Grill at Park Hyatt Bangkok
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R-HAAN
Chef Jumpol Jangprai presents a twist on Thai flavors with Tom Kha Cappuccino , a smooth coconut milk and galangal soup combined with squid ink, another popular Thai dish with a creative twist.
"Tom Kha Cappuccino" menu with the smooth taste of coconut milk and galangal soup combined with black squid ink.
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Ricci Italian Restaurant and Crudo Bar
Two tarts are served: Stracciatella, Confit Tomatoes Tarte, which uses Stracciatella cream, contrasted with confit tomatoes and thyme, and Vitello Tonnato Tarte, which features veal in a tuna sauce, parsley gel, capers and oranges.
Ricci Italian Restaurant and Crudo Bar serves two tarts: "Stracciatella, Confit Tomatoes Tarte", which uses Stracciatella cream, contrasted with confit tomatoes and thyme, and "Vitello Tonnato Tarte", which features veal in a tuna sauce, parsley gel, capers and orange zest.
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SAKKWA
Introducing Whispers of the North, a black pepper marinated pork terrine served with chili paste and squid ink, a new twist on familiar flavors inspired by Northern Thai cuisine.
Chef team from SAKKWA
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Savelberg
Chef Henk Savelberg serves up the Macaron Foie Gras & Savory Tarts Trio, a reinterpretation of macarons filled with foie gras, vegetables, butternut squash, cauliflower and hazelnuts, and sunflower and artichoke tarts.
Signature Bangkok
We serve Tomato Tarts , a refreshing and flavorful vegetarian dish made with tomato chutney, cassava and green tomatoes, and freshly squeezed tomato juice.
Chef team from Signature Bangkok
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Sirocco Restaurant at Lebua
East meets West in this delectable dish, the Beef and Truffle Tartlette , featuring tender beef infused with fragrant truffle mushrooms on a perfectly sized tart shell and drizzled with Sriracha and kombu sauce.
East meets West: "Beef and Truffle Tartlette" features tender beef infused with fragrant truffle mushrooms on a perfectly sized tartlet, then drizzled with Sriracha and kombu sauce.
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Sra Bua by Kiin Kiin
Elevate Southern Thai cuisine to a more delicate level while maintaining its bold, intense flavors with Southern Yellow Curry Crab Meat , a dish made with quality crab meat served with corn puree and pickled cucumbers, adding a subtle dimension to the spicy flavors of Southern Thai curry.
Above Chef team from Sra Bua by Kiin Kiin
Above "Southern Yellow Curry Crab Meat" uses quality crab meat served with corn puree and pickled cucumber.
Chef team from Sra Bua by Kiin Kiin
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The White House
Serving a Potato Roll menu using smoked cod liver, mountain herbs and grilled cucumber sauce, balancing the simple yet elegant flavors with meticulous care in every step.
Above Chef from The White House
Chef from The White House
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VIVIN Café Grocery Bistro
Presenting the Thai-cuterie Cups menu, a variety of cheese boards in one serving, combining local food preservation wisdom with the art of cheese making.
"Thai-cuterie Cups" - a variety of cheeseboards in one serving, combined with local wisdom in food preservation.
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ALATi
Strikes a balance of smoky aromas with refreshing citrus notes with the Smoked Kingfish with Grain Mustard Ice Cream, Orange and Avocado, a signature dish served with smooth mustard seed ice cream, orange and avocado, delivering a refreshing taste in every bite.
"Smoked Kingfish with Grain Mustard Ice Cream, Orange and Avocado"
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Gala Bangkok
Thrill your taste buds with our signature Kraken Jr. (Big Kraken) dish, which wraps smoked Japanese and French eel in a sheet of squid ink, charcoal and herbs, and is topped with the refreshing taste of raspberries. This creative dish is inspired by the legends of the sea.
Gala Bangkok creates excitement with "Kraken Jr."
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INDDEE
Serving an Indian snack, Chaat is reinterpreted using a milk and yogurt tart shell, topped with quinoa puffs, pomegranate chutney, yuzu mango gel, roasted beetroot and mango pickle, and finished with yogurt foam on top. It's a sweet, tangy and slightly spicy dish that Delhi loves.
Above An Indian snack, "Chaat" is reinterpreted using a tart shell made from milk and yogurt, topped with quinoa puffs, pomegranate chutney, yuzu mango gel, roasted beetroot and pickled mango, and finished with a yogurt foam on top.
Above Chef from INDDEE
An Indian snack, "Chaat" is reinterpreted using a tart shell made from milk and yogurt, topped with quinoa puffs, pomegranate chutney, yuzu mango gel, roasted beetroot and pickled mango, and finished with a yogurt foam on top.
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Kaen
Enjoy 3 full menus including Lamb Shank Massaman with Pickles, braised lamb shank in Massaman curry with chestnuts, jackfruit seeds, served with tomatoes and caviar; Pomelo Salad in Charcoal Cup , pomelo salad with shrimp paste and herbs served in crispy charcoal cups, just the right size; and Bale Fruit Cake with Thai Tea Sauce, a modern Thai dessert paired with bael fruit and smooth Thai tea sauce.
"Lamb Shank Massaman with Pickles" - a lamb shank stewed in massaman curry with chestnuts, jackfruit seeds, served with tomatoes and caviar.
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Kwaan
Enhance the taste of the North with Smoked Pork Belly Hung-Lay Sauce with Garlic Nan Bread and Pickle. This dish uses pork belly that has been smoked using the restaurant's unique technique, topped with Hung-Lay curry and served with garlic naan and pickled cucumber.
Kwaan conveys the taste of the North in an elevated way.
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Loyrom
A fun-filled dish, Shadow of Heat features trout belly on a blackened cracker crust, flavored with fermented red chilies and lime juice.
Above Chef team from Loyrom
Above A fun-filled menu: Shadow of Heat
Chef team from Loyrom
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Nusara
Introducing the Longan with Squid Tentacle menu, a menu using pitted longan stuffed with stir-fried longan meat, coconut milk and braised pork belly, garnished with grilled squid tentacles, crispy shallots and bael leaves, giving a sweet and fragrant taste with the scent of herbs.
Above "Longan with Squid Tentacle" - a dish made with pitted longan stuffed with stir-fried longan meat, coconut milk and braised pork belly, garnished with grilled squid tentacles, crispy shallots and bael leaves.
Above Chefs from Nusara
"Longan with Squid Tentacle" - a dish made with pitted longan stuffed with stir-fried longan meat, coconut milk and braised pork belly, garnished with grilled squid tentacles, crispy shallots and bael leaves.
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POTONG & Khao San Sek
Two dishes are served: Black Sesame Financier | Salted Egg Mousse | Coconut Rocher | Ginger Tuile, black sesame financier paired with Thai salted egg mousse and crispy coconut strips, and Thai Beef with Pineapple, Jicama & Roselle, grilled beef served with pineapple sauce, pickled yam and roselle leaves, adding a tropical sour taste.
Chef from POTONG & Khao San Sek
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ADHOC
We welcome you with a menu from Udon Thani with Kai-Ka-Ta, a breakfast menu for local people. Using bread wrapped with smoked pork belly from a farm in Khon Kaen, followed by quail eggs from Udon Thani, it is considered a tribute to local culture and wisdom.
A menu from Udon Thani "Kai-Ka-Ta", which is a breakfast menu for local people.
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Sampao Nava
Blend Thai herbs with bold South American flavors with this Kaffir Lime Chimichurri Prawn , featuring grilled shrimp paired with kaffir lime and chimichurri.
Above Blend Thai herbs with bold South American flavors with this "Kaffir Lime Chimichurri Prawn."
Above The chefs from Sampao Nava
Blend Thai herbs with bold South American flavors with this "Kaffir Lime Chimichurri Prawn."
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Table X
Elevate your taste buds with the Pan-seared Foie Gras Queen with Caramelised Fruit and Sauternes Jelly. The foie gras is paired with sweet caramelized fruits and Sauternes wine jelly, which perfectly balances the richness and acidity of the flavors.
Above Chef from Table X
Above Elevate luxury with "Pan-seared Foie Gras Queen with Caramelised Fruit and Sauternes Jelly." Foie gras is served with sweet caramelized fruits and Sauternes wine jelly.
Chef from Table X
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That Fat Kid Buddy
Indulge in the luxurious taste of chicken liver wrapped in cocoa butter and topped with raspberries for a sweet treat in Chicken Liver Pâté | Cocoa Butter Coat | Cranberry.
Above Chicken liver wrapped in coconut butter sheets and topped with raspberries for added sweetness.
Above Chef from That Fat Kid Buddy with his "Chicken Liver Pâté | Cocoa Butter Coat | Cranberry" menu.
Chicken liver wrapped in coconut butter sheets and topped with raspberries for added sweetness.
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The Caviar Bar from Royal Caviar Club and Cold Cut & Cheese Station from Jagota complete the evening's dining experience, offering both taste sensations and a luxurious atmosphere in every detail.
"Caviar Bar" from Royal Caviar Club
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To complete the evening's special flavors, signature cocktails from renowned bars like Bar Us, Mesa Bar, NOLO and Grey Goose will also be on hand to create a unique taste experience.
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To complete the evening, signature cocktails from renowned bars like Bar Us, Mesa Bar, NOLO and Grey Goose will be on hand to create unique taste experiences, as well as classic Thai tea from Pang Cha , presented in a luxurious style while still maintaining a beautiful Thai touch.
It's a key highlight that adds colour, flavour and depth to the Tatler Best 2025 event, which celebrates and honours the true best in the industry.
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