Mung Lam Ng, Ensue, Shenzhen

In her current role as executive sous chef of Ensue in Shenzhen, Mung Lam Ng is one of the regions most promising young fine-dining chefs. Ng began her journey at the two-Michelin-starred The Principal by Jonay Armas, followed by experiences at The Pawn by Tom Aikens, Beefbar by Umberto Bombana, and Frantzen's Kitchen by Bjorn Frantzen. At Ensue, she oversees a menu defined by Californian sensibilities, bringing the focus on organic products, their natural simplicity and the best season to present them. This philosophy is combined with the ingredients, traditions and techniques of China.

Chan Chek Keong, Feng Wei Ju, Macau

A veteran expert of the culinary arts, Chan Chek Keong has over 25 years' experience in the echelon of Chinese fine dining. While he is an adherent of traditional Sichuan and Hunan cuisines, Chan also innovates using one-of-a-kind cooking techniques to create intense heat and flavours, making Feng Wei Ju the best encapsulation of Hunan and Sichuan cuisine under one roof in Macau.

Jimmy Lim, JL Studio, Taichung

Growing up in his father’s hawker stall, it seems like Singaporean native Jimmy Lim’s destiny was sealed from an early age. After winning titles for his culinary school—as well as Singapore—in international youth competitions, Jimmy spent years immersed in the kitchens of The French Laundry, Per Se, Geranium and Noma. In 2017, Jimmy opened JL Studio in Taichung City, Taiwan, becoming the first restaurant to serve modern Singaporean cuisine overseas. JL Studio reached a milestone this year when it was awarded a prestigious three Michelin stars, elevating Jimmy's cuisine to the top of Asian gastronomy.

Uwe Opocensky, Petrus, Hong Kong

Uwe Opocensky began his career as a young apprentice chef in Germany, followed by his involvement in a training programme under Anton Mosimann in London. The German chef relocated to Hong Kong to be the executive chef of Aberdeen Marina Club from 2004-2006, complete with a six-month stage at Ferran Adria’s El Bulli, followed by his appointment as the executive chef at Mandarin Oriental Hong Kong for nine years. Today, he is the executive chef of Petrus at the Island Shangri-La.

Pichaya "Pam" Utharntharm, Potong, Bangkok

Born in Bangkok, Thai-Chinese chef Pichaya "Pam" Soontornyanakij trained at Jean-Georges in New York for six years before returning to her hometown to open her first restaurant, The Table. Subsequently, Pam became the first-ever and youngest female chef to receive both a Michelin star and the Opening of the Year award from the Michelin Guide at the same time. Today, Pam is one of the most recognized faces cooking in Thailand today thanks to her work as a culinary consultant and regular appearances on Thai cooking shows. Her restaurant Potong inhabits her family's five-storey heritage building in Bangkok's Chinatown and is one of the hottest tables in the Thai capital today.

Seven Yi, Room by Le Kief, Taipei

A molecular gastronomist-turned-bartender who trained under Joel Robuchon, Seven Yi harbours a great passion for cocktail pairing and a love of exploring the many possibilities in the world of mixology. Hidden inside a tailor’s shop, his bar, Room By Le Kief, ranked 46th on the World’s 50 Best Bars 2020 list, and 19th on Asia's 50 Best Bars 2021. With only two seatings a night, the bar features a menu of innovative cocktails that are each served with a canapé.

Jan Ruangnukulkit, Saffron, Macau

Trained in French cooking yet harbouring a passion for the creative freedom of contemporary Thai cuisine, award-winning Thai chef Jan Ruangnukulkit is the executive chef of Saffron at Banyan Tree Macau. Her experience spans the likes of Le Normandie at Mandarin Oriental Bangkok where she worked with legendary chefs like Pierre Gagnaire, Guy Martin and Thomas Keller, as well as head chef at the Michelin-starred Nahm by chef David Thompson, which has also ranked on World's 50 Best Restaurants. Her cooking at Saffron is centred around the core of Thai cuisine, showcasing an array of regional flavours from across the diverse country.

Lok Hin Yam, StarWorld Hotel, Galaxy Macau, Broadway Macau, Macau

Hong Kong-born Lok Hin Yam's love for pastry has taken him all over the world. The chef was trained at the likes of L’Ecole Lenôtre in Paris and L’Ecole Valrhona in Tokyo, while his experiences at L’Atelier de Joel Robuchon Hong Kong, The Peninsula, Rosewood hotels in Beijing and Silicon Valley, Four Seasons Hotel at Park Lane in London, and the Michelin-starred Madera Restaurant in California have armed him with an arsenal of exquisite pastry-making techniques. He's also the winner of silver award in the 2017 Valrhona C3 Chocolate competition in North America. Today, he is the executive pastry chef for Galaxy Entertainment Group Macau, overseeing all of the resort's pastry arts.

Paul Lau, Tin Lung Heen, Hong Kong

Chef de cuisine of Tin Lung Heen, Paul Lau Ping-Lui is highly regarded as one of the top Cantonese chefs in Hong Kong. He is an expert in Chinese culinary arts with over 36 years of experience in Beijing, Shanghai, Hong Kong and Guangzhou, as well as in Dubai and the UK. Combining innovation with traditional cooking methods and techniques, as well as inspiration from the local culture and surrounding environment, Lau presents refined authentic Cantonese cuisine at its very best.

Jordy Navarra, Toyo Eatery, Manila

Jordy Navarra, the chef-owner behind modern Filipino restaurant Toyo Eatery and bakery Panaderya Toyo, exemplifies the essence of cooking what you love with local ingredients. Beginning his culinary journey later than most, Navarra trained in esteemed kitchens including Heston Blumenthal’s Fat Duck and Alvin Leung’s Bo Innovation. Yet, his heart yearned for the comforts of Filipino rice meals, pulling him home. Since 2016, his restaurant has continued to win awards, showcasing a unique flair for presentation and profound respect for his native culinary traditions. It is through this genuine storytelling that Navarra redefines Filipino dining, paying homage to its history while carving a path for its future.

Barry Quek, Whey, Hong Kong

Singaporean chef Barry Quek’s culinary profession has taken him all around the world, working at various lauded restaurants including Les Amis in Singapore; the now-shuttered In De Wulf in Belgium; and Attica in Australia. In 2021 he opened his own modern Singaporean restaurant, Whey, in Hong Kong. It quickly impressed gourmands and critics alike— earning a Michelin-star accolade in the 2022 Hong Kong Macau Michelin Guide, eight months after its official opening.

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