From modern bistros to French fine dining, these are our favourite new tables from across the region this spring.
As the chill of winter fades and the warmth of spring sets in, it’s a great time to head out to dine, sample the creations of innovative chefs and mixologists, and embrace local ingredients. Here are some of our top picks for the best seasonal dining in Southeast Asia.
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A Touch of Spice
Lovers of authentic Thai cuisine will enjoy the newest addition to the Seminyak dining scene, Manaw. This expansive and luxurious new venue features both indoor and outdoor dining, where elegant modern renditions of Thai classics are served against a backdrop of live DJs and bands. Dishes like the Thai grilled beef salad; rich beef cheek massaman curry; salt-crusted barramundi (flamed at the table), and perfectly grilled Wagyu ribeye with zesty fragrant dipping sauce are perfectly executed and are best served on the broad terrace, which looks out to some of Petitenget’s last remaining rice paddies.
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As the sun sinks and Manaw comes to life with a revolving calendar of musical acts, slip into one of the main dining room’s deep-set booths and order from one of the neighbourhood’s most alluring contemporary cocktail menus.
French Fine Dining
Hong Kong has an elegant new dining hotspot with the opening of LALA by Michelin-recognised chef Franckelie Laloum and hospitality visionary Michael Larkin. Showcasing expertly crafted dishes and meticulous attention to detail, the new Lyndhurst Terrace eatery embodies the approachable, fun and welcoming vibe the industry veterans aim to bring to the dining experience.
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LALA’s menu is a love letter to classic French cuisine and ranges from parsley garlic frog legs and duck with paté en croute, to sweetbreads with langoustine and vol au vent, and hearty Angus beef tenderloins in a Kampot pepper sauce. At the heart of chef Laloum’s philosophy is simplicity – letting the quality of the ingredients shine while delivering consistent excellence on every plate. You also can’t have French cuisine without classic desserts, and pastry chef Natalie Leung taps into her passion and expertise to create pastries that perfectly complement LALA’s approachable yet elevated dining experience. Be sure to start your meal with classic and inventive libations perfectly executed by mixologist Pawel Mikusek.
Quiet Sophistication
Helmed by Hong Kong native Keith Leung, Noir is a seductive new modern bistro in Causeway Bay where Chinese, Japanese and French culinary traditions are artistically fused. Hidden away within the Eslite bookstore at Hysan Place, the new arrival showcases Leung’s culinary ethos, which blends nostalgia with innovation, often reinterpreting familiar flavours through modern techniques like fermentation, dry-ageing and pickling.
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Quiet and elegant, Noir features a menu that balances bold, seasonal ingredients and innovation – think Dutch and French tomatoes, macerated with vinegar and maltose for a tangy, refreshing bite; duck confit, cooked for 12 hours, served with crisp goya and daikon salad with creamy wasabi mayo; and Angus rib eye, aged in-house for two weeks, paired with pickled greens.
Artsy Omakase
Guided by a philosophy of precision and creativity, Niwa has opened in Central Hong Kong, with highly curated omakase menus fusing Japanese cuisine with innovative techniques. Available at lunch and dinner, Niwa’s omakase menus adapt to the changing seasons yet maintain a selection of signature creations that embody the restaurant’s dedication to craftsmanship, from sushi crafted with Aka Shari, a less common red vinegar rice blend; and Snapper Sashimi paired with yuzu vinegar and a subtle hint of spice; to charcoal grilled eel; hairy crab with caviar and Japanese white vinegar jelly; and slow-cooked abalone with velvety abalone liver sauce.
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A standout feature of Niwa’s menu is its use of Binchotan charcoal, which adds a unique depth and smokiness to dishes, elevating the taste and offering a perfect harmony between tradition and technique.
New Dining in Paradise
Iniala Beach House in Phuket has launched Anaalā Thailand, which delivers delicious Thai cuisine from all four regions of the kingdom by award-winning chef and restaurateur Ian Kittichai and is set on the sands of Natai Beach. Open to both in-house and outside guests, the new restaurant’s menu includes daily caught fish and seasonal ingredients, alongside premium sourced meat, some grilled fresh on the beach BBQ.
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Highlight menu items include Soft Shell Crab Pomelo Salad, Tom Yum Seafood, Grilled Turmeric Grouper, Mango Sticky Rice and Grilled Tiger Prawns, just to name a few.
The Ghost of Berawa
One of the newest culinary openings in Bali, modern bistro Ghost Kitchen & Record Bar is the creation of former Black Sheep alumni Tim Stapleforth and Jodi Langford and co-founder Henry Gordon and blends a produce-driven kitchen with two stellar bars and a custom vinyl-focused DJ booth. Minutes from the sands of Berawa Beach, Ghost serves Stapleforth’s inspired yet minimalist cuisine, which is lovingly laced with locally sourced ingredients, with many dishes cooked over wood fire.
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The lively ground floor dining room is the ideal setting in which to sample the likes of beef tartare with potato scallop; grilled octopus with locally-produced Ndjua; pork chop served with smoked tamarind pineapple; and the curious but delectable Babi Guling Crumpet, a play on Bali’s signature dish. Groups will also find space and view one floor up, complete with a balcony and separate cocktail bar – be sure to try The Ghost, a clarified riff on the mezcal negroni.
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