TOP25 Restaurants

24/06/2026

Miri is Ready for the World - Tourism Minister Celebrates WATCEFS 2026 Success

Miri, Sarawak, Malaysia / TRAVELINDEX / YB Dato Sri Abdul Karim Rahman Hamzah, Minister for Tourism, Creative Industry and Performing Arts Sarawak, visited the World National &

24/06/2026

Small Plates, Big Impact: Miri's World Tapas Event Elevates Sarawak on Global Culinary Stage

Miri, Sarawak, June 22, 2026 / VISITSARAWAK / The successful staging of the World National & World Asia Tapas Competition, Exhibition, Festival and Seminar (WATCEFS) 2026 has firmly established Miri…

13/06/2026

World National Tapas & World Asia Tapas Competition, Exhibition, Festival & Seminar

18 - 21 Juin 2026

The 3rd edition heads to Miri, Sarawak, bringing together exhibitors from Spain and China

Just a few days to go until the 3rd edition of the World National Tapas & World Asia Tapas Competition, Exhibition, Festival & Seminar ! From 18-21 June 2026, Miri, Sarawak will welcome award-winning chefs, industry leaders, exhibitors, and food lovers from across the globe for a celebration of flavour, culture, and creativity.

Set against Miri's rich cultural heritage and natural beauty, this international gathering is where Spanish tapas traditions meet bold Asian influences, inspiring new interpretations of the beloved small plate.

Key Highlights
• Launching Ceremony: 19 June 2026, 9:00 AM • Awards Ceremony: 21 June 2026, 4:00 PM Grand Ballroom, Meritz Hotel, Miri, Sarawak

55 professional chefs from across Asia and international exhibitors from Spain, China, and beyond

Featured Exhibitors from Spain
• Mar & Sol - renowned for its vibrant, fruit-forward sangria, crafted for sharing and celebration.
• Yzaguirre - bringing generations of Spanish heritage and tradition to the table.

Featured Exhibitors from China
• Chun Mei Li Goose - Bringing iconic Chaoshan goose flavors to the festival.
Guangdong Chenghai Winery Co., Ltd. - A taste of Shantou's craft and tradition in every pour.
• Shantou Chao Tai Beef Products - known for Chaoshan-style beef products, made for hotpot and beyond.
..and many more exhibitors to discover throughout the festival.

10/06/2026

Meet Chef Kong. For just three days a week, the culinary mind behind Chiang Rai’s Local Native Food Lab flies into the capital, transforming an intimate 12-seat counter at 𝐓𝐚𝐚𝐧𝐠 into a living textbook of Northern Thai terroir.

This is a rare masterclass in native ingredients, micro-climates, and indigenous techniques. In a city saturated with global luxury ingredients, Chef Kong’s hyper-local, educational approach to the North is a masterstroke of culinary storytelling.

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by .cei
Bangkok , Thailand
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08/06/2026

𝐓𝐚𝐚𝐧𝐠: The newest chef’s table redefining Bangkok’s culinary landscape.

Located within the Erawan building, this intimate 12-seat counter is helmed by Chef Kong (of Local Native Food Lab in Chiang Rai). Commuting to Bangkok just three days a week (Monday to Wednesday), 𝘾𝙝𝙚𝙛 𝙆𝙤𝙣𝙜 𝙥𝙚𝙧𝙨𝙤𝙣𝙖𝙡𝙡𝙮 𝙝𝙤𝙨𝙩𝙨 𝙖 𝙙𝙞𝙣𝙣𝙚𝙧 𝙞𝙣𝙨𝙥𝙞𝙧𝙚𝙙 𝙗𝙮 𝙩𝙝𝙚 𝙖𝙣𝙘𝙞𝙚𝙣𝙩 𝙩𝙧𝙖𝙙𝙞𝙣𝙜 𝙘𝙖𝙧𝙖𝙫𝙖𝙣 𝙧𝙤𝙪𝙩𝙚𝙨 𝙤𝙛 𝙩𝙝𝙚 𝙉𝙤𝙧𝙩𝙝 that once linked Thailand all the way to Myanmar and India.

Swap out caviar and uni for something far more rare: the rich heritage of forgotten ingredients and tribal cooking techniques. Having spent years learning directly from local tribal communities, Chef Kong masterfully translates these ancient traditions into a modern, 15-course narrative over the span of 2.5 hours.

Another major highlight is a unique wine pairing concept rooted in true hospitality: no guest should ever feel thirsty, meaning you can request a refill of your choice throughout the night. 🍷

A truly fresh, storytelling-driven addition to Bangkok’s ever-bustling dining scene.

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Bangkok , Thailand
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28/05/2026

At 𝐃𝐮𝐞𝐭 𝐛𝐲 𝐃𝐚𝐯𝐢𝐝 𝐓𝐨𝐮𝐭𝐚𝐢𝐧 at The Ritz-Carlton Bangkok, contemporary French fine dining unfolds with elegance, precision, and just the right touch of surprise. Inspired by the intimacy of a bird’s nest and overlooking the lush greenery of Lumpini Park, the experience feels as thoughtful as the cuisine itself.

The seasonal Signature Experience beautifully showcases Chef David Toutain and Chef Valentin Fouache’s commitment to exceptional produce and subtle Asian influences.

Highlights included the Brittany brown crab with Shadi Schrenki caviar, the Hokkaido scallop elevated with XO sauce and Jura yellow wine, and the Brittany blue lobster served with a rich homardine sabayon. The Ultimus Wagyu paired with smoked eel, black garlic, and kumquat delivered incredible depth, while desserts like the Apple Tatin Trou Normand and the 80% Chiang Mai chocolate creation reflected the restaurant’s thoughtful approach to sustainability and locally sourced ingredients.

A refined yet refreshing interpretation of modern French gastronomy, best enjoyed with the sommelier’s expertly curated beverage pairing, including Duet’s signature in-house cola.

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| | .fouache
Bangkok , Thailand
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28/05/2026

Mezzaluna by lebua invites discerning guests to an extraordinary one-night-only collaboration with Tokoyama Shuzo, the historic sake house behind Jōzan sake, for an exclusive six-course sake pairing experience on Thursday, 2 July 2026.

For this special evening, Shimpei Tokoyama-san, 9th Generation Master Brewer and CEO of Tokoyama Shuzo, will travel from Fukui, Japan, to Bangkok to personally present a curated selection of Jōzan sake alongside the refined cuisine of Chef Ryuki Kawasaki at Mezzaluna by lebua.

More than a pairing dinner, the evening is a celebration of craftsmanship, terroir, and the quiet dialogue between cuisine and sake — both shaped by land, season, precision, and time.

Bangkok, Thailand, May 26, 2026 / TRAVELINDEX / Mezzaluna by lebua invites discerning guests to an extraordinary one-night-only collaboration with Tokoyama Shuzo, the historic sake house behind Jōzan…

28/05/2026

More than a showcase, Serumpun Sarawak has evolved into a living platform — one that translates Sarawak’s deep food knowledge, indigenous traditions, and biodiversity into a contemporary experiential format. Its return to Kuching marks a point of convergence, bringing together its journey into a cohesive expression rooted in place, reinforcing Sarawak’s culinary identity as a living system shaped by its people, environment, and traditions.

At its core, Serumpun Sarawak is built on collective custodianship, bringing together chefs, indigenous knowledge holders, farmers, producers, artisans, and cultural practitioners under a shared commitment to preserve, interpret, and elevate Sarawak’s food culture. Drawing from the state’s ecological and cultural knowledge systems — from forest and river ingredients to fermentation practices — the platform presents cuisine not as static heritage, but as a living, evolving practice.

Kuching, Sarawak, May 28, 2026 / TRAVELINDEX / Following a journey through Kuala Lumpur, Osaka, and Mulu, Serumpun Sarawak returns to Kuching for its defining finale at Sarawak Cultural Village.

28/05/2026

Lord Jim’s at Mandarin Oriental, Bangkok welcomes back its Buffet Dinner by popular request, returning a seafood-focused evening experience to the banks of the Chao Phraya River. Framed by the restaurant’s nautical interiors and riverfront setting, the dinner buffet offers a distinct counterpart to the daily international buffet lunch, designed for long dinners shaped by premium seafood including French oysters, lobster, crab claws, tiger prawns, river prawns, mussels, clams, scallops, and sea grapes, alongside live cooking stations. Reflecting a renewed appetite for slower, more destination-led dining experiences in Bangkok, the return also marks a renewed focus on seafood dining in the evening at Lord Jim’s, where the atmosphere of the river is an integral part of the experience after dark.

Bangkok, Thailand, May 26, 2026 / TRAVELINDEX / Lord Jim’s at Mandarin Oriental, Bangkok welcomes back its Buffet Dinner by popular request, returning a seafood-focused evening experience to the banks…

28/05/2026

Santiaga is pleased to present CHINALOA: a culinary collaboration rooted in shared family histories, migration, and memory, this Jun 6, 2026.

A play on the words Chinese and Sinaloa, CHINALOA offers a cultural exchange that has existed for generations in family kitchens, seafood dishes, broths, sauces, and everyday meals where Chinese and Mexican influences coexist naturally. This unique collaboration brings that experience to the table through dishes that reinterpret those memories with care, technique, and personal meaning.

Megan León and Chef Mau of Santiaga, both come from families shaped by Chinese migration to Sinaloa in northern Mexico, where their Chinese ancestors settled, built lives, and formed their families. Over generations, those histories have shaped the food cooked at home, a cuisine born from everyday life, adaptation, and shared traditions around the table.

Bangkok, Thailand, May 25, 2026 / TRAVELINDEX / Santiaga is pleased to present CHINALOA: a culinary collaboration rooted in shared family histories, migration, and memory, this Jun 6, 2026.