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3 Chef's Tables Worth the Splurge

January 22, 2015

Chefs across the region are flexing their culinary chops with boundary pushing, multi-course meals at their exclusive tables. By Diana Hubbell.

Published on Jan 22, 2015


The craze in fine dining requires a leap of faith—you have to entrust the fate of your meal to the whims of the experts. Southeast Asia's big-name chefs are offering intimate tables with unconventional set menus to satisfy both the bold and the indecisive. Sashimi masters have been hosting chef's tables for ages with omakase, that carefully choreographed parade of Lilliputian dishes. One of the best places on the scene is Singapore's (1) Shinzo (17 Carpenter St.; +65 6438 2921;, a spartan, blonde-wood temple to all things piscine. Opened last year, sushi veteran Lawrence Chia offers a seasonally influenced omakase that has all the elegance of a kaiseki menu without the austerity.

Bo Innovation
Expect the unexpected at Bo Innovation. Courtesy of Bo Innovation.

Tradition is left at the door at (2) Bo Innovation (60 Johnston Rd.; +852 2850 8371; where Alvin Leung Jr., nicknamed "The Demon Chef" for his clever reinterpretations of Cantonese cuisine, takes the classic dim sum for a molecular-gastro spin. With taste bud-teasing dishes like lobster with a Sichuan-inflected hollandaise, and foie gras with sea urchin and Korean miso, it is no wonder this Hong Kong restaurant has three Michelin stars.

Sashimi set from Shinzo. Courtesy of Shinzo.

Thailand's chefs are no slouches when it comes to inventive eats, and private chef's tables are popping up all over Bangkok. At (3) Smith (Sukhumvit Soi 49; +66 2 261 0515;, a reclaimed warehouse with an ambitious nose-to-tail menu, Ian Kittichai and his two co-chefs show off their house-made charcuterie. It might be a splurge, but if you brave the leap, the pros promise to serve you up a plateful of paradise.

Smith's chefs plate with care. Courtesy of Smith.


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