How we’ll be fine dining this year according to Asia’s best chefs

I’m proud to say that in Manila, there’s a surge of interest in Filipino ingredients and local food, and a growing appetite for new dining experiences. I would love to see more cross-cultural collaborations and smaller nations like ours celebrated and represented. In Asia more widely, Chinese food is having its moment. China has such a rich diversity of ingredients and cuisine styles; there’s so much to discover and learn.

_{Photo by Geric Cruz}

Across Asia-Pacific, I’m seeing a return to heritage with the use of traditional techniques and local ingredients, but interpreted in a more contemporary way. Luxury is being redefined: it’s now more about connection, integrity and a true sense of place. I would love to see Asia define its own narrative and look less at Western benchmarks for validation. There’s a real chance to build stronger ecosystems that support local communities, preserve culinary knowledge and shape a more responsible future for gastronomy.

Diners are not just looking for food plated with frills, but rather seeking out simplicity and authenticity. It’s about the experience in totality – the food, ambience, storytelling and how original the restaurant is. Fine dining isn’t just fine food, but fine memories. But fine dining is at a difficult stage: it’s hard to survive with inflation, rents and so on. We’re moving into more casual fine dining – good food in a more relaxed setting, where you don’t pay too much but still have a good time. In Asia, our domestic cuisine is already so strong, so it’s just about elevating it in a better way.

In Malaysia, fine dining is still in the process of defining its purpose, and from that, its identity. A more distinct voice is starting to form. Across Asia-Pacific, fine dining is becoming less Euro-centric, with countries such as China and Thailand leading this shift. There’s a move away from excess and towards clarity: do ultra-long tasting menus really suit the Asian diner's temperament?

More local chefs are modernising Cantonese cuisine and highlighting Hong Kong and regional South China produce, often in micro-seasonal menus that also offer seafood traceability. Across Asia, restaurants are moving toward highly refined local cuisines. There are more climate-conscious menus with alternative proteins. Guests now prefer shorter menus, opting for six to eight courses over 15+. Luxury is being defined by access, not opulence: hard-to-book counters, ultra-limited seating, and ingredient rarity are key. Non-alcoholic pairing programmes will become a standard, especially in markets such as Hong Kong, Singapore and Tokyo, where wellness and business dining overlap.

I believe we’re entering the era of ‘ancestral tech’, with chefs across Asia returning to ancient preservation and cooking methods such as fire, fermentation, and cooking in clay pots, but executing them with a level of scientific precision that wasn’t possible before. Gastronomy is moving beyond sustainability to being regenerative – it’s no longer enough to just reduce waste. There’s more awareness that restaurants need clarity in their philosophy and work culture, and a focus on mental health and a good work-life balance. In India, provenance is the new luxury; diners in 2026 are looking for a narrative – they want to eat a story.