If you grew up in certain parts of Asia, the thought of Chinese food might evoke thoughts of Lunar New Year reunion lunches, comforting meals made at home, and late-night dim sum suppers. But Chinese cuisine is far more than that, and has been reinterpreted by culinary masters across the continent, showcasing its potential for sophistication and what Chinese gastronomy can look like.
Elite 15 Asia has just released its ranking of the fifteen most distinguished restaurants across the region, guided by the Asia Taste Advisors Panel, chaired by acclaimed food critic Agnes Chee, and composed of Michelin-starred chefs, entrepreneurs, and cultural leaders. These restaurants, found in China, Hong Kong, Taipei, and Macau, showcase the best and most innovative of Chinese cuisine.
Topping the list is The Chairman, a modern Cantonese spot in Central, Hong Kong. The one Michelin-starred restaurant, which had a modest start in a quiet lane in Sheung Wan, is one of the world’s most influential Chinese restaurants. With a focus on fresh ingredients rather than recipes or novelty, the restaurant is best known for its steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil, and flat rice noodles. This signature dish remains on the menu, but diners can only order one of the set menus emailed to them a few days in advance of their reservation.
The second entry on the list, and right next door to The Chairman in Central, Hong Kong, is Wing, the second restaurant from chef Vicky Cheng of VEA. Wing features a tasting menu composed of contemporary Chinese cuisine reimagined with European techniques, drawing inspiration from the Eight Great Chinese Cuisines beyond just Cantonese food, and paying respect to regional traditions.
The two Michelin-starred Ru Yuan in Hangzhou comes third, founded and helmed by Hangzhou native Chef Fu Yue Liang. The restaurant is best known for its Pagoda Braised Pork Belly, a recipe created by Fu over two decades ago. It is made from a single piece of pork belly, cut in one seamless motion into a 4-meter-long, 2-millimetre-thin ribbon, which is then shaped into a pagoda. This dish exemplifies the restaurant’s dedication to reinvention and personal character, while still drawing from the traditions of Hangzhou cuisine. Ru Yuan is about heritage and timelessness as much as it is skill and innovation.
The best Chinese restaurants in Asia, according to Elite 15 Asia:
- The Chairman, Hong Kong
- Wing, Hong Kong
- Ru Yuan, Hangzhou
- Meet The Bund, Shanghai
- Seventh Son Restaurant, Hong Kong
- 102 House, Shanghai
- Lingnan House, Guangzhou
- Xin Rong Ji, Hong Kong
- Yong Fu, Hong Kong
- Chef Tam’s Seasons, Macau
- 1996 Si Chuan Cuisine, Beijing
- Jie Xiang Lou, Hangzhou
- Man Ho Chinese Restaurant, Hong Kong
- The House of Dynasties, Beijing
- Silks House, Taipei
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