The renowned French gastronomic authority, Michelin, has established its presence in Asia for quite some time, inaugurating its Tokyo guide as early as 2007. However, the fervor for Michelin stars is currently reaching new heights across the region. In recent years, the guide has expanded its reach into countries throughout Southeast Asia, including Thailand and Vietnam.
The prestigious Michelin seal of approval has become a treasure for culinary enthusiasts visiting resorts and hotels across Asia. Indeed, some of the continent’s most exceptional and adventurous dining experiences await guests on-site during their stays in destinations such as Phuket, Tokyo, Osaka, Koh Samui, Bangkok, and Hanoi. Here’s a carefully curated selection of Michelin-endorsed (and Michelin-worthy) establishments in these countries where inspectors are diligently conducting their evaluations.
PRU
Dutch chef Jimmy Ophorst elevates his locavore ethos to new heights at PRU, Phuket’s sole Michelin-starred restaurant. Nestled within the luxurious Trisara resort on the island’s northwest coast, PRU defies the conventions of typical hotel dining establishments.
PRU stands as a beacon of sustainable fine dining in Thailand, with its latest offering, the “Inside-Out” experience, housed in a purpose-built restaurant that breaks down the barriers between kitchen and dining room. Featuring a theatre kitchen that fosters direct engagement with guests, diners witness the meticulous preparation of each dish, ensuring complete transparency in the culinary process.
Highlighting the menu are exquisite creations such as squid and blue cheese, and durian with smoked caviar. Ophorst explains, “We draw inspiration from the kappo style of service, where the formalities between chef and guest are stripped away, allowing the chef to ‘cut and cook’ the freshest seasonal ingredients based on interactions with each individual guest.”
SAFFRON
Saffron, renowned for its innovative Thai cuisine, stands as an opulent dining destination nestled atop a hillside overlooking the verdant Banyan Tree Samui resort, offering breathtaking vistas of the Gulf of Thailand. Celebrated for its masterful fusion of Thai herbs and spices, this award-winning eatery delights patrons with signature dishes like Khong Wang Ruam, a shared appetizer featuring meticulously crafted crisp rice noodle-wrapped prawn, succulent grilled chicken breast satay, fried seabass rice noodle rolls, and pomelo salad with tamarind sauce. Another standout is the Pu Nim Thod Yum Lychee Nham Sawaros, a tantalizing ensemble of crispy soft-shell crab, lychee salad, mint, lemongrass, and spicy passion fruit dressing.
JAMPA
At Tri Vananda, a sprawling integrated health enclave nestled amidst lush forests in northern Phuket, Jampa pioneers innovative culinary techniques, utilizing live fire to enhance the flavors of local ingredients. Much like at PRU, a significant portion of the produce is procured from the Pru Jampa organic farm, situated in close proximity to the restaurant at Tri Vananda. Under the guidance of Dutch chef Rick Dingen, these ingredients are transformed into wholesome, refined dishes that emphasize local flavors while maintaining a commitment to sustainability.
“I strive to showcase locally sourced, seasonal ingredients in their most exquisite form,” explains Dingen, whose cuisine, characterized by hyper-local, plant-centric, zero-waste principles, earned Jampa a coveted Michelin Green Star at the 2023 Thailand Michelin revelation.
The menu at Jampa highlights the richness of local ingredients, featuring creations such as cured and smoked king mackerel accompanied by a vibrant green chili and pineapple sauce, garnished with edible flowers. Additionally, a dessert of Thai-grown figs served with goat-milk honeycomb ice cream exemplifies Dingen’s dedication to the locavore ethos.
UPSTAIRZ
Executive Chef Shinya Otsuchihashi, renowned for his Michelin-starred CRAFTALE restaurant in Tokyo, spearheads the culinary direction of UPSTAIRZ at Zentis Osaka. Drawing inspiration from his culinary experiences in Japan and France, Otsuchihashi emphasizes the use of local, seasonal ingredients. The dinner menu showcases dishes such as seasonal fish paired with a decadent caviar beurre blanc sauce and Japanese wagyu beef.
For lunch, UPSTAIRZ offers a selection of seven types of seasonal petite plates, complemented by a main dish crafted from the freshest produce available. Occupying a significant portion of the second floor of the hotel, the restaurant boasts a 116-seat, 250-square-meter (2,690-square-foot) main dining room with an open kitchen, a lounge area for light bites and afternoon tea, a covered outdoor terrace, and a bar offering an array of beverages, from seasonal cocktails to exquisite Japanese whiskies.
PRAYA DINING
Praya Dining, situated within Praya Palazzo, one of Bangkok’s most captivating historic hotels along the Chao Phraya River, stands out as a culinary gem. Recognized by the MICHELIN Guide, this esteemed restaurant offers an unparalleled opportunity to delve into Thailand’s rich culinary legacy. Inside, the ambiance exudes historical allure, perfectly complementing its diverse menu, which harmonizes iconic dishes from the Sukhothai and Ayutthaya Kingdoms with those from the Rattanakosin Kingdom and contemporary Bangkok.
Signature dishes include appetizers such as latieng (sauteed minced prawn with onions and peanuts wrapped in a delicate egg net) and a Pla Neu salad (grilled beef with betel leaves and fresh herbs). For mains, guests can indulge in specialties like moo pad som siew (stir-fried pork with yellow chili paste) and chu chee goong maenam (deep-fried river prawn with red curry sauce).
“Thai cuisine has garnered global recognition, a testament to the intricate culinary traditions passed down through generations,” remarks Kittisak “Kitt” Pattamasaevi, CEO of Montara Hospitality Group. “At Praya Dining, we pay homage to this heritage.”
LE BEAULIEU
The modern French fine dining establishment nestled within Sofitel Legend Metropole Hanoi, Vietnam’s capital, is gearing up to introduce a new dining series that promises to be a culinary delight. This quarterly event, dubbed the ‘Rendez-vous’ series, will take place at Le Beaulieu and will showcase the collaborative efforts of the hotel’s acclaimed culinary team alongside top chefs from across the globe.
Under the stewardship of Le Beaulieu’s Chef de Cuisine, Charles Degrendele, the series will feature Michelin-starred guest chefs, creating bespoke gastronomic experiences. The inaugural event, scheduled for May 17-18, will showcase the talents of French Chef Arnaud Sauthier, renowned for his 1 Michelin star-acclaimed Maison Dunand in Bangkok.
Over the past year, the 5-star Metropole Hanoi has intensified its commitment to fine dining, welcoming esteemed figures from the international culinary scene. This includes the appointment of Director of Culinary, Remi Van Peteghem, who brings three decades of culinary expertise garnered from numerous Michelin-starred establishments. Additionally, the culinary team boasts Chef Charles at Le Beaulieu and Executive Pastry Chef Stephane Prost, a distinguished chocolatier with a wealth of experience spanning Michelin-star restaurants, luxury resorts, palaces, and high-end pastry shops worldwide.
ESTERRE
Palace Hotel Tokyo’s prestigious 1-Michelin-starred fine dining establishment, Esterre, is renowned for its contemporary French haute cuisine. Partnering with global culinary luminary Alain Ducasse, Esterre aims to showcase the seasons and natural splendor of Japan, as recognized by the MICHELIN Guide. Under the guidance of Chef Kei Kojima, who honed his skills under Ducasse’s tutelage, the restaurant seamlessly blends French and Japanese culinary traditions to create healthful and visually captivating dishes.
Central to Esterre’s ethos is a commitment to local sourcing. Following Ducasse’s philosophy, the restaurant emphasizes the use of high-quality Japanese ingredients, with a focus on seafood and Kamakura vegetables. This dedication to sourcing the finest produce from Japan ensures that every dish is a harmonious blend of flavors and textures.
Nestled within Palace Hotel Tokyo, Esterre offers panoramic views of the lush Kokyo Gaien National Garden and Wadakura Moat. Since its debut in November 2019, the acclaimed restaurant has upheld the hotel’s longstanding tradition of excellence in showcasing French cuisine, solidifying its reputation as a culinary destination of distinction.
